MASSON'S PATENT DRIED AND COMPRESSED VEGETABLES.

New Zealand Spectator and Cook's Strait Guardian, Volume IX, Issue 814, 21 May 1853, Page 4

MASSON'S PATENT DRIED AND COMPRESSED VEGETABLES.

As this invention obtained one of tbe gold council medals from the Committee of the Great Exhibition, we propose to lay before our readers such a staieroent of the facts which have passed under our own observations respecting it as may, perhaps, excite their curiosity to see and judge for themselves. Struck with the manifest objections to preserv-

iug vegetables by the time meant at arc used for animal substances, M. Masson, chief gardener to the National Society of Horticulture in France, directed his attention to the discovery of a plan for effecting their preservation without the aid of chemical agents, and without danger of losing any of their original properties, and his researcheshave resulted in the processes nnder our consideration. By means of a steady application of dry heat, and by afterwards snbjecting them loan enormous hydraulic pressure, M. Masson hat succeeded in reducing both the weight and volume of all sorts of vegetables, without either depriving them of any of their nutritiva qualities or destroying their vascular tissue. Simply by steeping them in hot water for a limited time r these mummy vegetables regain their original bulk, weight, form, flavour, and coloar, after having been thus preserved for years ; and* we ourselves, the other day, on eating a dish of green peas, after two years' preservstion, found I them as succulent and palatable ts if they had only just corns from Covent Garden market. In order to appreciate the immense value of thia invention in fitting out naval or military expeditions, we may simply mention that one cubic yard of these preserved vegetables, weighing about lOOlbs., will, after immersion for half an bonr in water, at a temperature of 60° Farenbsit, be found to weigh from 6000 to 7000lbs, and to becapable of supplying from 16,000 to 18,000' rations. Of the experiments performed under our own eyes we may render an account in a very few words ; aod as vegetables, like men, should be spoken of as we find them, we are bound to award the highest meed of praise to the specimens of M. Masson's vegetables which came under our notice. The first experiment was mada with a preserved cabbage, which, when laid before us suggested rather the idea of a thin piece of hardwood than of any edible vegetable. It weighed 3 quarter of a pound, and was no larger than a common cake of soluble chocolate. After depositing it in a vessel containing a quart or so of boiling water, we w tiled patiently for half an hour, when, on removing the cover, our surprise may be much more easily imagined than described at finding a full-grown cabbage, in all the pUatiuie of ita proportions, full, rounded, perfectly formed, and as succulent as if it had just bee* cut from its parent stalk. The water emitted a decided cabbagy smell, and nothing remained to be done bat that the vegetable should be cooked aod eaten in the ordinary way* Other experiments were then made with a packet of Brussels sprouts, a packet of asparagus ends {pointes Asperges), and a packet of spinach all of which were equally satisfactory — the vegetables regaining their attributes simply by immersion in hot water. A small tin box, about Sin. long by l|in. broad, waa now produced, which, we were informed contained green peas for six persons. The solder cut through and the peas poured out, they presented the appearance of little shrivelled undersized peas, of about the density and digestibility of small shot j but undismayed by their unpromising appearance, the operator tumbled them into the hot water — m half an hour they had improved in appearance wonderfully, looking of a perfectly natural green, and gradually becoming more and more rounded in shape. They were then put into a saucepan, and boiled for about the same Jength of time as would be required by fresh peas, and after shaking them about with a little butter, some pepper and salt, they were turned out into a large dish, looking as fresh, as green, and solid as ever they did before in the oourse of thvir existence. Nor did the taste belie ibeir looks; not only had they become restored to all their pristine plumpness, but their flavour was delicious and fresh, and on eating them we mentally ejaculated, " What a luxury for the Arctic Seas !" Our readers will require very little reflection indeed to convince them of .the iaameuse utility of this extraordinary invention. Not only may the inhabitants of towna be supplied with all vegetables at all seasons, tut the facility for victualling expeditions to distant lands, or upon sets where' edible vegetables are vntirely unknown, is of itself an incalculable advautage. In one corner of the captain's cabin, a stock of vegetables may be atowed away sufficient to last the crew during the entire of a long voyage; without perceptible increase te bis kit, the soldier may carry vegetables enough te aupport him through a long march ; and in the corner of bis chest the ami* grant may bear the vegetables of hia native country into lands where such productions art unknown. Preserve them only from the damp and these vegetables will remain fresh for any length of time ; the atmospheric air harms them not, and as for the sun it rather preserves than injures their sweetness. In this respect they have a great advantage over every ether species of preserved provisions* Although the invention is bat of recent date, it has already attracted a very large amount of public attention in France. On the 27th of August, 1851, the Minister of Marine appointed a Committee to examine whether it would be advantageous to adopt M. Masson's vegetablea for the use of the navy. Five independent examinations of the vegetables were made, and the report in each cast was highly satisfactory. The experiments were made with cabbage, potatoes, Jullienne, French beans, haricots, Brussels sprouts, spinach, endive, cauliflower, bulb-rooted celery, apples, chervil, parsley, and tarragon. The Committee were especially enthusiastic about the Jullienne (a mixture of all sorts, for the purpose of making that vegetable soup which is so indispensable a necesssry to the French soldier and sailor), and recommended that several ship* of the line, destined for different parts of tbe world, should be immediately victualled with these vegetables, which was done. Nor have they entirely escaped notice in thia country, slow though we be to adopt inventions and improvements. In victualling his Arctic expedition Sir Edward Belcher took with him upwards of £1000 worth of these vegetables, after having fully convinced himself of their excellence and usefulness, . , As to it. price, it exceeds th.t of the fresh 1 vegetable at its market price when in full season ■ only by about 15 per cent.-Io»efo» Paper.