Wheeling daily intelligencer. [volume] (Wheeling, Va. [W. Va.]) 1852-1859, 1852-09-17

substances They appear to be particularly inter
In the wear 1889, at place called Jactush, in
iberia. an enormous elephant was discovered en-
bedIed in a translucent block of ice,z upwards of
two bundred feet thick. The animal was perfect
in its entire fabric, on the day when 1t was sub
merged, and the wolves ana ioHes pfeyee upon IT'S
flesh for weeks. Upon examination of its bones,
the great Cuyier pronounced it to have belonged to
an animal of the antedeluvian world. We might
fairly presume sthis to be the Oldest specimen OF
preserved meat record, and nature was therefore
clearly the first diScoverer of the process, although
she took out no patent nor made any secret OF the
method The exclusion of the external air in this
natural process, combining with the effect OF low
degree of temperature which prevented 1ermenta-
ton taking place in the tissues themselves, man
has long initiated. In the markets of st. Peters
burg quantities of frozen meats are to be found
the greater part of the year, and our own country
men have taken advantage OF the method 10 pre-
serve Scotch and Irish Salmon for the London
market. er-5-- ;$q-
The most scientific and enduring mode OF exclud-
ing the air from the articleto bepreserved has long
been known and extensively" carried ou' Good
housewives of the old school, would have stared,
perhaps if they could have been told, whilst boil
ing and corking down hot their bottled gooseber-
res and the meats preserved in vacuo, is only
question of degree, and the art OF preserving lew
vegetables from year to year, and OF storing up
whole herds of oxen and keeping them. if need be,
till doomsday, depends entirely upon The power of
pumping out, more less, atmospheric air from
the vessels containing them. The first successful
attempt at preserving meat by this latter process
was made by NJ. Appart, in France, in the year
1871 , and for his discovery the Emperor rewarded
him with gift OF IL, 900 francs. His method was
brought soon after TO England and remained the
only one in use until the year 1929, when MIR.
Fastin sold to Mr.. Goldner an improved process, by
which complete vacuum is formed in the CAN
usters thereby insuring the preservation of their
contents, long as the vacuum Is maintained.
This process, which is patented, is carried on by
Messrs. Richie & Mccall. in HoundSditch, and is
really we'll worth passing notice.
The first room we enter Is the larder. The Lord
Mayor would faint at the bare contemplation of
such am embdrras de rchssses. What juicy rounds
what plump turkies-what lively turtle-what
tempting sucking pigs and succulant tomatoes!
As we pass trough the court to the kitchen, see
n dozen follows .oliening, oysters destined to be
eaten perhaps by the next generation OF opera
goerS
Here is the room where the cannisters are made
the amor of mnil in which the provisions are
dressed to enable them 10 withstand the assaults of
the enemy. The kitchen itselfis spacious room
in which stand series of vats There is no fire
visible; but look how simple those half a hundred
cannisters Of green peas are being dressed. There
they stand up to their necks in brown looking
mixture, very like chocolate; this is solution of
| chloride of calcium which does not boil under a
temperature of 800 degrees. Steam pipes ramify
through this mixture, and warm itup TO any degree
that is required within its boiling point. By this
arrangement, great heat is obtained without steam.
The cannisters containing the provisions were,
previously to being placed in this bath, closed per-
manently down, with the exception of a small
h.lc, not much higher than the prick OF cob :
blerS awl through the cover. The cook stands
watching with soldering tool and a sponge.
Steam issues in small white jet from one OF the
covers, this drives all The enclosed air before and
at the moment when experience tells him that the
vands are done TO turn, he squeeZeS from the
sponge drop of water in the hole.
Tie steam is instantly condensed and as instant
ly he drops with the other hand plug of molten
solder, which Theoretically seals it. Rounds of
beef of fifty pounds weight can be preserved by
this method which the old process did not allow
Of The testing room gives the warrant to the
provsions here all the cannlSterS are brought after
they have been sealed and submitted for week to
great heat. AS the light of the fire falls sideway
upon the gttering metal, detects in an instant an
unsound canister, each cover is perfect
| aneroid barometer, marking with the greatest
nicely the pressure upon it oil the external air. 1t
concaye, they are passed rs good if convex or
bulged, they undoubtedly bad and consigned to
| the manure heap. In proof of the value of this
discovery, we would add that dining the other day
| with friend, not a hundred miles from Burlington
| garden where wits were wont to congregate, with
appettes sharpened by our tide, we sat down to a
| sumptuous repast, where the mingled odor of fish,
flesh and game invited to more substantial test
ing of their quality. "This pheasant is delicious"
SAID [. 81 am delighted to hear it, rejoined our
host; che gave up the ghost just ten years ago.
| Nonsense; but this wild duck, tumbled over with
a broken wing, l see by the fracture, III the sam.
year s,--s5.s az t5., 49,.
al suppose you will say, next" said doubling
guest, "that this milk is not foaming fresh from
the cow" "Milked," replied our imperturbable
host, when my little goason was born that now %,
most juvenile dish on the tablet was demanded
with a general voice. "These apples, taste them'
al could swear they hung on the branch this
morning. said critic, tasting slice, critically.
lffN Al 49,
Puddngton- way, now stands over the field whert
they were grown" "Why shall expect TO see a
fresh olive grown by Horace 10 draw on his Sabine
wine" chimed in poet; "aye, and the day may
come when one might order up his grandfather,
like fine old bottle of 1902 "God forbid,''
shuddered the inheritor of an entailed estate.
amer is.szrI Is Ohio State Journal