The Massachusetts spy. [volume] (Worcester [Mass.]) 1831-1858, 1832-01-11
sALTPETRE ON BEEF.

7 give Information IN our paper, how beef can
/ he restored which has imbibed too much
| saltpetre. In order to comply with his re-
quest, 1t VIII be proper to assign a reason
why 1t Is used at all, and then to counter
act Its effects when too much of It has been
us ed.
l: is generally supposed that saltpetre
hetps TO preserve meat. This supposition
is not correct; but on the contrary, it has a
tendency to spoil it. Salts are composed
OF an acid combined with an alkaline base.
Common salt Is murlatic acid combined
WIN soda. Saitpetre or nitrate Of potash,
Is nltrlc acid or aqua FORTS, and potash
10 form salt, the alkali and acid Combine
IN certain proportions. These proportions
vaty IN different salts: in some the alkalj
pr eValls. IN others the acid. The chrystal-
lZiton does not take place when the two
pposltes exactly neutralize. each other and
'ditheugh they are commonly called neutral
salts, they are not strictly and chemically
so-Her on applying tests to them, one will
7shey that the acid, another that the alkaG
prevails or is in excess. 1t is found that
those salts only in which the alkal prevails
VIII preserve meats. Common salt or mu
nate of soda is of this description: but if
too much of this salt is used for sailing beef
OF other meats which are mostly what are
called lean, the meat will absorb so much
OF the salt as to become hard and unpleas-
ant for use. Now the sa,tpetre is used 10
countsract this effect, for in this salt the
;cid is III excess; and the same effect would
be produced by adding the same quantity
OF nitric acid or aquafortis 10 the brine Of
inc meat, that there is excess contained in
the Quantity of sal;petre used. But this
Would De plain case, and everv bod wot. Ill
say tiat that would sour and spoil the meat
out ny adding saltpetre, the thing Is So
inysuh' 30 that they cannot comprehend it
ana IN Q love of the marvellous. or what
they cannot comprehend, is sufficient in.
ducef1ent TO warrant its use This yerv
rehsh h'r what they Cannot comprehend Is
| what Keeps half the quacks in our con. trv
In bread, and which gives some Of them
splendid fortunes into the bargain. Form
stance, who would purchase bottle of Oao-
deidoc art the price at which it was sold if
they knew 1t was only bar soap dissolved in
"hskey and scented with a little ammonia
or harts horn and yet such is the fact or
bottle of .uedicdmentum at the price of
one dollar, if they knew it to be similar to
conn 'ound tincture of rhubarb diluted
with spirits or bottle of Panacen at
three d pillars, if they knew it was only
tinctJre of sarsaparilla and corrosive suhIi.
mate, nnd that the materials might be
bought for three cents. 1t is the love of
the marvellous that makes us use saltpetre
1or Dedt, because it will DO sometime to
the oetef which we cannot comprehend for
no one who tastes it will pretend that it is
pleasant to the taste. We do not pretend
to know why it was ever introduced for this
purpose, but it has gained such reputation.
that were you to give a receipt for curing
hams without 1t, it would scarcely be read,
But to the point. If your beef or pork
hams, or any other meats, have begun to
sour by the use of too much saltpetre or
any other acid, correct it by adding to the
orine an akali in sufficient quantity to neu.
tIailze' the acid. Pearash or SODA. either
Will nswer the purpose-and the quantity
neces sary may be known by incorporating
1t with the brine in smaller quantities. and
testing 1t by dropping into it an infusion of
rea cabbage juice; if the juice changes to
bright red, the acid still prevails-but if
Exchanges to green, then the alkali is in ex-
cess. 1t would he well if housekeepers
would remember TO test the brine from their
meat barrels often during the warm wealth
sr-and as long as the alkali is in excess
there Is no danger of the meat spelling
but If the test changes quick to red the
brine should be drawn off and scalded, and
a little potash or soda added-sufficient to
change the test to a green-when it should
be returned 10 the barrels. The same prin-
ciPle is applicable to pork or beef that have
been fed on still Stops. In the common pro-
cess OF distiilation, the beer or mash runs
more or less into the acetous fermentation.
and the Stops ofceurse contain quantity of
vinegar Cattle or hogs which are fatten-
ed on such food, have quantity of the vim
egar ditfused through their whole system.
When such meats are packed the quantity
'ot acid contained in them is sufficient to
more tnan neutralize the excess of soda con-
tanned in the common salt, and the whole
remains sour, ready for the commencement
OF the putrd fermentation, which does not
take place where the putrid alkalies are in
excess. Fer the want of this knowledge
thousands of barrels of pork are lost annu-
ally in the United States, and the blame is
often attached to the manufacturers of salt,
or to the superintendent of salt-making
establishments, who are as innocent as were
formerly those persons who were executed
in New England for witchcran.
If to beet, pork or fish, people would add
sugar instead OF saltpetre, they would find
the flavor improved, and the safely of keep
ing increased Genesee Farmer.
CHOLERA MoRBUs. In every newspaper
cholera morbus heads column Of intelligence.
In every company CHOLERA morbus is the theme
of general conversation. Nursery maids keep
narghty children in order by telling them that
cholera morbus viii fetch them. The very
ballad singers fright the streets from their
proprlety with cholera morbus. The other day
we heard ragged urchn bawling out, to the.
old tune of raham Newland," string of
verses, one Of which, to the best our recollec-
lion, ran as follows:
Since at Riga and Dantzic
There's many man sick,
The subject is one should absorb US;
For, unless folks are humming,
II really is coming,
This Unlocking cholera morbus.
Oh cholei morbus
Terrible cholera morbus
But one out of FIVE
They say will SURVIVE
IF Vp'ro all ca,1ad ,,;th nhn