Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1853-09-01
Magazines of Meat.

Magazines of Meat.
Not very long ago the English public
heard win pain that it had been found ne
cessary 10 throw overheard at Behring's
Straits the whole store of preserved meat
supplied 10 a vessel sent IN search of Sir
John Franklin. Still more recently, the
newspapers have been informing us that
fresh inquiries have been made at home IN
to the Admiralty stores, and that the con.
tents of Goldner's cansters have again suf-
fered condemnation. The details of pre-
vious inquiry are too horrible to have escap-
ed the memory of any one who read them.
A large number ofcansters were then found
TO have been ,raudulently filled with ofT4l
and other improper matter. There had
been gtea, neglect Of duty on the part ct
are more serious than might at first sight
appear. The use of preserved meats on
large scale is checked, when faith IN it is
shaken by the constant news that 1t is being
thrown away as hlth out OF the public
stores. Because one or two traders could
not resist the temptation to acquire imnod-
crate gains "a selling articles that must be
bought unseen within sealed canisters, an
Invention Of the first importance to society
IS kept too long out Of It's due place in the
worlds esteem.
That 1t is possible, and far from difficult.
SO to prepare meat aud other articles Of
lood that they shall preserve their qualities
unchanged Tor a great number of years, all
people know but some perhaps are not
aware how simple and-when carefully ana
. L..s.rlsf d. J.
process Is. Three conditions are essential
to decay, the presence Of air, hea. and
moisture. Exclude air from an organic
mass, freeze II, or dry il perfectly, aud it
can never dccompose Fishes, II is well
known. are stored in Russia as hard masses
of ice, aud lhawed before cooking; ia ST.
IBERIA, the winter store OF flesh ana fowl kill
ed durng The summer is garnered in ice
cellars, and remains perfectly good through
out the year. We have our own familiar
uses of cud-that Is to say the absence Of
he@-a as q pfeservatlye, but there Is no
known form 10 which II can be applied up-
on a system that shall make II possible To
take fresh food ~ a frozen state unchanged
about The world. Ii Is not very difficult,
however, 10 remove one of The other two
conditions. Carrot and parsnps tho
roughly dried, aud shruuk TO about one
eighth Of their original dimensions, may be
taken round the world dozen times, aud
soaked aud boiled back at any time into
reasonable plumpness aud good hlvor.-
Meat and other articles of food may 10 the
same way be formed into dry cakes, which
must, of course, be kept dry OF If AR, ia
stead OF moisture, be exciuded--as the am
clients knew how to keep ounces and other
ifulis by casing them with wax--so carrots,
meat, &c, may be readily preserved in air
tight canisiers
Meat SO preserved is very cheap, as well as
good aud an extended demand for It would
make II cheaper. Al present companies
or firms are eng ged IN the preparation of
preserved meat. not only IN England, but
also IN Australia, lasmona, The Cape of
Good Hope, aud Canada la Ausuali4
tlocks and herds have long been Slaughter
ed only lur Their tallow, hides aud bones
There IS no reason why an ounce of their
meat should be wasted. All of At might be,
as some OF II Is, preserved IN alr-iight can
isiers aud sent INTO the markets of the
world. Good fresh meat packed thus with
out waste IN brine aud bone, IN caulsIefs
that DO not leak aud are much cheaper than
casks, besides beng more convenient for
stowage, could easily be supplied at price
that would render 1t much cheaper aud ~
every way better for the supply OF troops
and SHIPS, than meat preserved IN the old
fashioned way By picking Moreover,
there Is no reason why the surplus meat
from other quarters Of the world should not
be brought,-as It could easily be brought
into the streets of London and the villages
OF England, aud supply good beef and NUT
ton ready cooked at about four-pencc
pound to the million. The preserved meat
if brought among US would be, pound for
pound, nearly as Dourlsmng as meat that
mas lately been killed II would OF course
be altogether wholesome, and would diier
from the home-cooked only as most pre-
served meats do differ from II IN having a
someW bat duller relish and IN being through
the action of the very little air remaining IA
( the canister, aud of the boiling water that
expelled the rest, little softer than our
meat at home usually is, aud, as II were,
oyerdone.
! Vegetables retain the deicacies of their
/ flavor, when preserved in canisters, more
perfectly than meat; at least. that Is the
case with such sweet vegetables, as beels,
carrots and parsnips; the more mealy We
petahles, green peas for example, do no;
keep So well, Household Words.
~.