AUCTION SALES

Dominion, Volume 12, Issue 260, 30 July 1919, Page 10

AUCTION SALES

FORTHCOMING FIXTURES

TO-DAT. ■• £9'Marion Street, Wellington, 10.74 a.m.- • Furniture sale (O. W. Price and Co.). Brigiu's Theatre, Otaki, U a.m.-Property •' sale (Dalgoty and Co., and Abraham and . Williams). , l Otaki Yards, 1 p.m.—Stock sale (Dalgety and Co., and Abraham and Williams). , Lyceum Theatre, Feilding, 1 p.m.-Land sale (Abraham and Williams, and Levin " and Co.). 195Lambton Quay, Wellington, 2.30 p.m.Olty property sale (Harcourt and Co.). ~ 151 Lamb ton Quay, Wellington, 2.30 p.m.Suburban property sale (A. L. Wilson and Co.). TO-MORROW. SOO Willis' Street, Wellington, 1.30 p.mFurniture' sale (liethuno and Co.). - 195 Lanim-on Quay, Wellington, 2.30 p.m.— : Sale of city properties (Harcourt aud . Co.). FRIDAY. - 186 Clyde Street, Island Bay, 10 a.m.-Salo of timber, property, etc. (B. Johnston and Co.). ~' , , , . Near Onga Onga, 12.30 p.m.-hale of land, . stock, and implemente (Kawkos Bay •'.''Farmers'). ~ 195 Lambton Quay, Wellington, 2.00 p.m.City property <=alu (Harcourt and Co.).

DEHYDRATED MEAT Tho professor of chemical engineering at the Columbia University, Dr., Arthur H. M'Kee, claims that he and his start have evolved a drying process for meats and fish which is superior to any other ■used. All hone, waste fat, and connective tissue are removed from the flesh to he treated, which is then cut into cubes or steaks, placed in a vacuum enclosure and subjected to a long period of drying at a low temperature. The sole object is to remove nil water contents, No chemical change in tho food takes place except that it is sterilised and freed trom putrefying germs, which means that it can be kept indefinitely. When dehydrated flesh is required for consumption it is simply soaked in water for n certain time. Obviously, as it has boon cut into small pieces it is not of any use for roasting, but makes excellent stews, ana even steaks. It is claimed that there is no alteration in either flavour <* food value of meat so treated. The process is claimed to be inexpensive, at least no more costly than refrigeration. The great economy though will be in the matter of saving freight and storage mace. Experiments show that dehydrated meat can be stored in one-twelfth of the space required for an equal quantity of frozen food. .-Further, that it can be packed and branded more expeditiously and cheaply than in any other form.