NEW USE FOR EUCALPTUS

Ashburton Guardian, Volume VII, Issue 2212, 29 August 1889, Page 2

NEW USE FOR EUCALPTUS

Tbe " London Globa " a»ys j—Elaborate experiments have been made m Rome by Senator OotiLt Lalgl Torrelll, and they deserve careful attention at the handa of wholesale manufacturing druggists, A number of tin pannikins were filled with pare spring water, and various leaves, euob aa oak, orange, lemoD, and grass Immersed In them ; also eculyptus bark and leaves. Gradually, bat at various Intecalfl, the leaves and water showed slgna of patrc Boenoe, and had to be thrown away. The oak leaves preserved the water for Boma tlmo j bat the water m the pannikins with the euoalpytne leavea and bark remained perfectly palatable after the lapse of more tban foac mouths, Tha Count also p<aoed> some meat m water with leaves of the eucalyptus globulus, and m another pan a piece of veal In plain water. After 74 hours It was found thot where the veal had been merely soaked In wa'er the meat had become putrid and decomposed the water. The water In the pan treated with enoalyptnß leaves was colored, and had a slight smell and taste of leaveH, bat was quite good, and the meat was found In excellent preservation, and when cooked was 9 eaten with maoh reliah, !l.he Ooant wrapped some veal with a slight taint In a profusion of leaves of the eucalyptus globulus. At the end of three or tour hours be cooked the veal m tho ordinary way, and it was pronounced excellent and tender. Taking somo mountain mutton with a strong and disagreeable mutton; smell and ijavor, he wrapped it m euoalyptus loa'voa for three houro. The mutton was oooked, and tho o l j >atlonablo taste had d'aappesred, though the meat had acquired v slight foreign flavor from the leaVefl, This aroma of etK a/yptns, however, was liked by all those i^ho taeted It. We would now anggeat that these marked antleeptlo qualities acorn to poiut to several *aya m whloh purified eucalyptus Cftyaots might be aaed with enW,