NEW PROCESS OF MEAT PRESERVING.

Patea Mail, Volume IX, Issue 1076, 22 August 1883, Page 2

NEW PROCESS OF MEAT PRESERVING.

Anglo-Austrnlian in the .European Mail, writes : Endless and benigivaro the practical applications of science in those days to the various, poblcms of our domestic economy. Conversing .the other day with an old colonist who has a not inconsiderable stake in the preserved meat trade, he asked mo if I had heard the latest views, regarding the attempt to preserve meat by carbonic acid.- I did not myself know much more of the subject than that in 1874 Professor Kolbe, of Leipsic, published his own experiments on,the antiseptic action of-salicylic acid, and that he had made many efforts to apply-his discoveries in this direction practically to the preservation of moat, but had invariably failed. It was noticed, however, that beef stored in an earthern vessel, and covered with a wooden lid, was preserved long from actual putridity, provided the bottom of the vessel contained, say, nitric acid or aqueous sulphurous acid. Experiments

haveJately been made, it appears, with carbonic acid, the meat being placed in a metal cj’linder and suspended from a rod,. In This position a current of carbonfro acid is admitted from a Kipp’s apparatus/ and, so soon as a certain quantity is admitted, the vessel is closet!. Meat; thus treated has been kept very fresh for .twenty-one days, and even after thirty-five days was perfectly good, although broth prepared thence had a slightly stale flavour. Enough has been done, however, I hear to demonstrate that carbonic acid ' can 'bo' made to preserve beef for a considerable length of time. The moat lias ah excellent appearance, and looks red and fresh. What is strange and -.at s , present inexplicable is the fact that mutton does not preserve by this agency/ Which, after about eight days’ ceases to act.