COMPOUND SALT OF GLACIALINE.

Waikato Times, Volume XIV, Issue 1181, 22 January 1880, Page 3

COMPOUND SALT OF GLACIALINE.

By dairymen, no less than butchers, by fruiterers as well as fishmongers, and by careful housewives above all, the peculiar properties possessed by this remarkablo preservative should be thoughtfully studied. If the high qualities which characterise glaoialine have earned for it in this country a wide reputation, it goes without Saying that in tropical and semi-tropical regions it will be appreciated in a degree proportionate to the necessity existing for the use of such a preservative. It is, therefore, for this very reason that we desire to call the attention of our readers resident in hot climates to this patent preparation, feeling confident that on trial it will prove to them an inestimable boon. - t the Dairy Show the glacialine was exhibited on the stand of Messrs Alway and Sons, and its value, as a preservative of milk, was the only point brought out. On the occasion of our inspection of Messrs Aiway's exhibits we were shown two glass measures containing milk' which had been placed therein about a fortnight previously, and exposed in an equal degree to the action of the atmosphere. The sample to which a certain amount of glacialine bad been added was as fresh as the day it had been drawn from the cow ; the second, which had not been treated in any way, was sour and absolutely undrinkable. The preparation is sold in packets containing nine ounces of the salt. To make the fluid glacialine it is only necessary to add the contents of a packet to a gallon of water and allow it to dissolve. When cool it will be ready for use. The methods of preserving such articles as butter, cheese, eggs, fish, meat, &c, differ only in detail, and, therefore, speaking broadly, in describing one we describe all. For instanoe, to preserve butchers' meat, having prepared a certain portion of fluid glacialine, it ia only necessary to immerse the joint, <fee.,' in such preparation in order to secure it against the action of atmospheric influences. Thus it will be seen that the directions for the use of this salt are as simple as the preparation is effectual in its operatioa. We have undoubted scientific authority for Baying that glacialine is as harmless as common salt — the curative and preservative powers ol which are recognised by savage and civilised man alike ; while the capability of the preparation to perform all that is claimed for it is testified by the fact that the very best and most respectable dairymen of Great Britain and elsewhere use glacialine, and concur in the statement that while once they were alwa s beset with complaints fiom customers during hot weather that the milk was found sour for the evening cup of tea, they now never have a single complaint.