A NEW PRESERVATIVE.

Ashburton Guardian, Volume VII, Issue 2317, 30 December 1889, Page 2

A NEW PRESERVATIVE.

A new German preservative, known as Barmenit, was tested laac week at tho Melbourne ment nmket and afterwards at a lu.oheon at the Vienna Oafe. On November 29tb, a number of joints of meat, toge< hor with fish and poultry, wore cubbed with the Bwmenlt, and bung m giioz^ aafei m a room at the mar net. Tao keys of the building m which the ma«t waa hang remained la the possession Qf one of the Inspectors of the Board of Health until the lfch lnst, when the joints, poultry and nth were reexamined. To ooaltr demonstration they remained perfeotly sweet, and when oooked and seevod it was found that the flivor of the joint a had m all cases been fully preserved. The method of preparation was to rub the meat with the powder, whioji la white, thoagb for the parpoaesof a bitoherlng business It was pointed out that It would be sufficient to nash or ptint the joint or oarcase over with a solution of the powder m water. The preparation has been adopted by both the German and French Governments fo? preserving meat for army use. Used as a pickle, it is said rather to improve than detract from the appearanoa of joints, rb the red colour of the meat is retained, or, iP anything, slightly heighten- d, Barraenit is a powerful antiseptic, and is as inodorous and harmless a.s common salt 'i he mea « treated by it were, if anything, more tender than ordinary joints when brought to table at the Vienna Cafe, but otherwise there was all the appearance and taste of fresh meats. Like common salt the cotnpopi ion is of inorganic origin, and therefore not subject to decomposition of Itself, whfch has been an objection to some f f tbe vegetable preparations used as preservatives. — "Argus."