456 QUEENSLAND AGRICULTURAL JOURNAL. [1 June, 1898. 
use vary from 25 feet to 35 feet long, so that 150 or 210 sides are cured at a 
time. The vacuum is formed either by steam injector or by an air pump, and 
the pressure is obtained by a force pump. 
; The sides to be cured are first injected with brine and pickle in the usual 
manner, and then placed on the trays. When full, the trollies are run into 
the cylinder, the door is placed in position, where it is held by the hydraulic 
rams. A vacuam is then formed, and the sides are left till all gases are 
extracted. On a valve connected with the bottom of the cylinder being 
opened, the vacuum draws up the brine from the tank below. When the 
cylinder is full, the valve is closed, and pressure is applied. ‘The sides are left 
for a certain length of time, when the valve is opened to allow the brine to 
escape, and the process is complete. : 
As the process occupies only seven hours, the same machine can be 
charged twice a day. After the gases have been extracted, the tissues of the 
meat are ready to receive the brine, which the even pressure forces thoroughly 
and equally into all parts of the sides. By this process all the animal juices 
are retained in the meat; while under the old system of curing a certain 
percentage was lost when the sides were lying on the salt beds. ‘The loss of 
these juices entails not only the loss of flavour, but loss of weight. With the 
auto-cure, when the brine flows away from the cylinder, it remaius perfectly 
clear, and may be used again for months, the small loss by wastage and 
absorption by the meat being made up. 
The cost of a 25-feet cylinder and all appliances for curing 150 sides at a 
time is £780. The new process will be used on a considerable scale in Canada 
and Denmark, and, if it proves all that is claimed for it, will create a 
revolution in the bacon trade. 
“CAMENBERT,” AN ARGENTINE CHEESE. 
(Lranslated from the ‘ Boletin de la Union Industrial Argentina.”) 
By HORACE EARLE. 
Tun difficulty of transportation of agricultural products is one of the many 
grave inconveniences which embarrass the agricultural industries of the South 
American States, and hence preference is given to those branches which 
represent the least volume and weight. a 
There is no doubt that in the mountainous regions where milk of the best 
quality is obtained, and at the lowest cost, the manufacture of cheese on a 
large scale is as profitable pecuniarily as it has become a necessity, from the 
character of the country. 
The cheese which appears to offer the best advantages to the makers in 
these regions, and which we would recommend to the attention of those who 
look for the best return for their work, is the cheese known as the 
“*Camenbert,” which, with the well-known “Brie,” is said to be the most 
highly appreciated in the market. It is generally the last and most luxurious 
item at table, and its high price results from the fact that the consumption has 
to be verified when it is in reason. 
When not sufficiently cooled, the flavour of this cheese is insipid, and in the 
progress of its fermentation it turns moist and sour. When properly made, 
it is considered the most delicious of all cheeses. Its odour is a trifle strong, 
its substance is soft and delicate, and melts in the mouth without leaving an 
unpleasant piquant or buttery taste. Its flavour is sweet without being insipid. 
In order that it may not become oily and insufficiently firm, it is advisable 
“to first skim the milk, and the cream and fat thus removed will serve to make 
the celebrated and approved ‘‘ Mantequillas Normandas,” or Normandy butter- 
‘cakes. The milk that is skimmed thus in the afternoon should be mixed with 
