Virginia free press. (Charlestown, Va. [W. Va.]) 1832-1916, 1833-12-05
PRESERVING MEAT.
From Tire Netc York Farmer.
SM1IE Ire IL NiEAl.

s'ah"i ~ MEAL.
IL is matter ofregret that while SO
much salt meat IS made and used, vs.
have not yet acquired the proper
knowledge Of the best mode to prepare
and preserve ~; nor 10 IL generally
known how noxious salt meat NAV be
como by an improper use of saltpetre in
the pickle or brine usually employed.
There are various modes Of pre.er-
wing salt meat and fish, b., driving.
sailing. picking, oiling, smoking, &c
but merely mean at present to notice
some OF the defects ami noxious pTa-
perties Of our actual salt meat, either
beef or pork.
One Of the main defects appears 10
consist in the useless addition Of salt
peire into the pickle, whereby the
meat often becomes sour aud spoiled,
and always acid and pernicious.
never could understand why this sub.
stance was added TO common salt in
curing meat, except that il 10 said 10
maze IL look better. But IL ought 10 be
known that the part of saltpetre absorb
ed by the meat is nitric acid or AQUA
iortis, a deadly poison whereby our
salt meat becomes unpsiatable and per-
nie,ous. a slight excess Of this acid
makes the meat sour. or spoils il as We
say. IL has been suggesie to correct
this by potash, which re absorbs the
excess; but merely hides the defect
without neutralizing the whole poison.
Is II not surprising that we should
iced and deal IN q staple Of our coun-
try containing = portion Of such ac-
tive poison rs nitric acid ? In fact,
our actual salt meats are no longer
meat They are q new pernioious
substance produced by g chemical ac-
ton of salt upon the flesh Of animals.
This flesh. when fresh and clean, con.
sists chiefly Of gelatine and Gbrine.-
Ge'atine or jelly is the substance soiu-
Die In warm water, forming a broth
by boiling or becoming jelly by con-
centratiopj white 6brinc 10 the lbrous
tough part at the meat, which cannot
be Dissolved; and is therefore unfit Tor
food, while geiatine IS the real nutri-
iiOus part Of the meat.
Bat u IL we'll known that salt meat
anG even corbed beef can no longer
afford broth, and therefore RelatIne
must have been changed into another
substance no longer soluble, nar-s6
nutritious,by the chemical action OT salt
and saitpetre. 10 this new substances
chemists have as yet not given a name;
but Il is as different from meat ss lea.
ther is from the hide before IL is tau.
ned by the tan bark or tannin.
10 this chemical change ~ meat -
20 be asoribcd all the uoxloUs qualities
IT salt meat, and the diseases 90 which
those who feed chiefly on Il become
liable, sea scurvy. land scaryy. sore
gums, rotten teeth, bIies, ulcers, &c.
which we entail On ourselves bv uAinR
IA kind Of poisonous bad meat, which ws
call salt.
This important and doleful faet
out 10 be we'll known, or made known
generally 60 all those who raise cattle.
cure meat or eat il, ~ order that they
NAV correct this sad defect.
The first thing 10 be done, - to
absndon altogether the use of saltpelfs
IN curing meat. This is indispensa bic.
and no one Who is told that squaloftis
IL the produce Of u, ought any longer
20 use this poison ~ pickles o. bfipss.
The best substitute foF 10 IL suRArg
a small quantity added makes tho
meat healthier, a~eeteT, nicer, apd
equally durable.
How TO make brine for meat peTs
feetly innOeuous,is yet q dssidsTstuus.
6eiatine ought 60 be preserved in ssit
meat perfectly pure and soiBble, 81 10
- IN broth cakes, before any salt meat
eae be perfectly healthy and equal to
fresh nest. Bot ~ any rate, By ~iih
holding the saiipstse, Ne divest u 0fa
deadly poisonous substance.
q. =. RAFfNKSQUE,
Professor fisi ard Nstursl sciences,