NEW PRESERVING PROCESS.

Waikato Times, Volume XXVII, Issue 2225, 12 October 1886, Page 3

NEW PRESERVING PROCESS.

& ifABQE gompany of scientific gentleman met in London on July 29th for the pur- , pose of examining the '\Roos«n" process ' of preserving fresh 'fish, meat, and all kinds of food without ( 'ice. The "Boosenr ptoueaSy ' Which is very simple in itfi working, is aocomplishect by placing the ; Htht ] bi- meatl in'aiateel oask containing h solution of boraoio acid and^ salt water 1 after? J^rhicb pi;es?infe iir applied, ancKihe f oa^k'it; hermetically sealed. Two cask aof <pa)roon thus < preserved; the fish having been qangh ton July 12th, were opened in the ,preicnce of tliQ oou7pany» and after; . wavas^onnedj paH of, the menu of the lnnoheopf , The salmon proved of excellent i fflairftur, and there y/R8 nothing either ip its 'appearance or taste to indicate that it had not, been quite recently caught It is claimed that under the "Roosen, process ftsh can be kept in a wholesome !and palatable state for forty *two da'ys<, and meat for fiv& month. 0 . Several speeohes were delivered after Innoheon. .Pr Bay said he dia not think that any .process iuventei during the present ,, century would prove more useful to plan * thtfn tfiat' whi'h they were assembled to investigate. It would tend to deorease the qost of food, besides serving many other valuable purposes. Sir Joseph Fayrer expressed his belief that the process ' — which was a bona fide and really scientific ono — would be carried to a successful issue, and would supersede all othec methods of preserving fopd. It was mentioned that Mr. Zwierzchwoski had successfully applied the process to strawberries and other fruit,, as well as to fish and meat.