MEAT-KEEPING IN HOT WEATHER.
The Japanese method of keeping meat fresh in hot weather is justnowattra cling a good deal of attention in European circles. It consists in placingthcraw llcshin porcelain vessels and pouring on it boiling water, whereby the albumen on the surface is quickly coagulated, and forms a protection against the further-action of the water. Oil is then poured on the surface of the water so as to prevent the access of air and consequent putrefaction of the moat. The system of protecting animal substances by securing the coagulation ol flic albumen and the exclusion of air is of course no novelty, audit can hardly he supposed that wc are indebted to the Japenese for its original adopt ion. But undoubtedly their method of applying, it is far preferable to I hat practised by ourselves in the process of preserving finnedmeats which appears to consist in boiling (hem for“such a length of time that almost all their flavor is destroyed, and the ultimate result is a mass ol: tasteless shred of muscular fibre. —-“ Farmer.”
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South Canterbury Times, Issue 2166, 26 February 1880, Page 3
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176MEAT-KEEPING IN HOT WEATHER. South Canterbury Times, Issue 2166, 26 February 1880, Page 3
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