A NEW PRESERVATION.

Manawatu Herald, Volume III, Issue III, 21 January 1890, Page 2

A NEW PRESERVATION.

A new preservation, know as Barmenit (says the Argu&) was tested recently at the Melbourne Meat Market, and afterwards at a luncheon at the Vienna Cafe. Qu. Nov. 29 a number of joints of meat, together "with fish and poultry, were rubbed with Barmenit, and hung in gauze safes in a room at the market. The keys of the buitdiug in which the meat was hurig remained in the possession of one of the Inspectors, of the Board of Heafttf un il Dhc. 17,;' when the joints, poultry and fish' were re-examined. To ocular demonstrations they remained perfectly sweet, and when cooked and seryed it was found that the flavour of the, joints had in all cases been fully preserved The method of preparation was to rub the meat with the powder, which is white/tlfough for the purpose of a "butchering business it was pointed out tl^at lit , wotted be sufficient .. t» wash or paint the, joint or carcase over with a solution of the powder in water. Tlie preparation has been adopted by both the German and French Governmentsfor preserving meat for army use* A Used as a pickle, it is said rather to improve than detract from the appearance 1 of joints, as the red colour of the meat is retained, or if anything, i slightly heightened. Barmenit is a 'powerful antiseptic, and is inodorous and harmless as common salt. The meats 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 taste and appearance of fresh meats. Like common salt the composition is of inorganic origin and therefore not subject to decoin position of itself, which has been an objection to some of the vegetable preparations used as preservatives.