Massachusetts spy and Worcester advertiser. [volume] ([Worcester, Mass.]) 1823-1825, 1825-01-19
TtlR Arts d1rD Grtf1reS.
ON PYROLlGNEOUS ACID.
BIZ GEORGE HoUsToN, of Wezv- York,

Meat of every description, so as to pre-
serve it from flies, and from putrefaction
in hot weather. 1t has been ascertained
by innumerable experiments, that il
contains the same properties of preserv-
ing animal matters, as smoking them by
wood does; and that the only difference
in using it and drying by the present
mode, is merely in the application. In
the one case, the meat is acted on during
the distillation Of the acid while the
wood is burning in the smoke house in
the other, the acid, already formed, is
applied by immersion or by the brush.
| Since the experiments of Mr.. Stotze,
at Halle, several successful applications
of the acid, in this way, have been no
ticed in the English journals. Two
specimens of meat were, some time ago,
exhibited at meeting of the Philosoph-
ical Society, Whltehaven, which had
been prepared with the acid on the 7th
September, 1919. One of the pieces
had been taken to the West Indies to try
the effect of the climate, and the other
was hung up at home. After the lapse
of fifteen months, ii. e. January, 1921
they were tasted by all the members of
the Society, and found to be perfectly
sweet, fresh, and fit for use. Our
Journals also have mentioned instances
where the acid has been used in the pre-
paration Of meat, and the result has been
equally satisfactory. But nothing has
appeared of positive nature, in either
country, by which the mode of applying
it could be distinctly understood, In one
instance, the acid was put into the tub
after the meat had been sufficiently sat-
urated with the pickle; and in another,
it was no, applied till after it was re-
moved from the tub, and had hung in the
open air for day or two. The quantity
Of the acid used, has likewise been diff
ferently estimated, according to the diff
ferent modes of preparation which have
been adopted.
With the view of satisfying myself on
the subject, caused six pieces of beef
usually selected for smoking, and weigh
ing about 5 lbs. each. to be cured with
salt, saItpetre, and sugar, in the ordinary
way, and when they had been about four
weeks in the pickle, they were taken
out and hung up for twenty-four hours ;
after which they were moistened by a
brush, with nearly quart Of the acid.
In few days they had all the appear
ance of smoked beef, and when cut
in slices, no difference whatever could
be discovered between them in flavor or
taste. Some hams and tongues, prepar-
ed in the same manner, showed a similar
result.
+ In point of economy, the difference
in the two modes is very striking. The
, expense of smoking hundred weight
D of meat, is 37a cents; the cost of the
: acid for the same quantity, is only cts,
But what is of still greater importance
is, that when meat returns from the
' smoke-house, it generally weighs about
l. a third less than when sent thither.-
= Prepared with the acid. no dimunition
" in the weight takes place; while the
; juices of the beef and hams, which are
dried up by the fire of the smoke-house,
are entirely preserved in the new pro.
, cess. Add to this, that in using the acid
! there is no danger of the meat being
j. changed, or of its passing through the
e hands of persons who may not be alto.
y gether attentive to cleanliness-consid
e CREATIONS which are of no small impor.
lance to those who are careful in regu
. lating their household affairs.
J, Accompanying this communication is
!, piece of beef, prepared by me about
V two months ago, and part of he acid
used by me on that occasion. The beef
i has been fully exposed during the whole
e of that period, and although the weather
= has not been SO warm as is usual at thi:
d season, ] have no doubt that it is unas.
o sailable by flies, in the hottest part Of
+ the year. When sliced and broiled, il
d relishes as we'll as the best beefsteak.
The acid is in the same state in which
, it was when it first came from the still
}. 1t is Invested of its colour by subsequent
d distillation but as this deprives il of il:
d essential oil, (the cause of the smoky
favour given to the meat,) any altera
' ton in its present state must diminist
: : that favour and probably, materially
!. affect its antiseptic qualities consequent
It ly, render it unfit for curing meat
1t | have been assured that fish may BIZ
preserved for any length of time, by the
EPyroligneous Acid. This appears ex
tremely probable. Salmon, shad, ant
herrings, are cured in smoke-houses, il
the same way that meat is cured ant
;. there seems no doubt that the acid would
produce similar effect. 1t might alsc
y be used TO preserve beef and pork for ;
n considerable period, without the trouble
j. and expense of sailing.
May 2o, 1924.