NEW MEAT PRESERVING PROCESS.

Ashburton Guardian, Volume V, Issue 1348, 22 September 1886, Page 3

NEW MEAT PRESERVING PROCESS.

(flame Ntia July 30.) •* A large company of scientific gentleman met on July SO at the Criterio > for the pnrpoie of examining the “ Rcosen ” process of preserving fresh fish, meat, and all kinds of food, wiihont Ice. The “ Boosen ” process, which is very simple In its working, is accomplished by placing the fish or meat In a steel cask, containing • eolation of iborsclo sold and salt and water, after which pressure is applied,, and tha'oask Is hermetically sealed. Two casks of salmon tbns preserved, the fish having been caught on Jnly 12, were opened in the presence ot the company, and after wards formed part ot the menu of the luncheon. The admon proved of excellent flavor, and there was nothing either In |ta appearance or taste to indie its that It had not tern quit* recently canght. It 1s claimed that under the “ Koosen ” process fish can be kept in a who’esoroo and paiatible state for forty-two days, and meat for five months. Several speeches were delivered after the luncheon, at which Sir Q. Hunter presided Dr Day ■aid be did not think that any process invented during the present century would prove more useful to man than that which they were assembled to investigate. It wonld decrease (he cost of food besides serving many other valuable purposes. Sir Joseph Fayrer expressed his belief that the process—which was a bona fide end really scientific one—vould be carried |o successful issue, and would aupe'sede pll other methods of preserving food, fir J W. Reid propored * The health of tbs Chairman,” and Sir G. Hunter, in acknowledgement, mentioned that Mr Zwierzchowski had suocessfnly applied the process to strawberries and other fruit, as ir*U as to fish and meet.