New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1853-08-18
THE EXHIBIT ION
AT THE
CRYSTAL PALACE.
xVTI.

ooinal state is one Of very great importance IL is
present in state Of high perfection and has been grad
aIly improved by various discoveries in chemistry and
stll more by the diffusion Of chemical knowledge among
those engaged in the useful arts We do not suffer the
atoms which fOref.thers underwent the COM
mon articles of food may be obtained a. all seasons the
delicious fruits of gardens may be made TO contribute
No our health and refreshment at time when the trees
uhich produced them are surrounded with snow aud
the sailor or he that makes long voyages is not mecca
sarily confined TO salt meas,he may on the longest
voyage enjoy meat and vegetables apparently as fresh as
fine were al port he can have dish Of white cabbage
with his corned beef and good milk with his tea and
that scourge and dread of sailors scurvy need no longer
he entailed upon the mariners life, except by wilful
neglect
Appert; whose collection is in the French Depart
mept below is the Nestor Of food preseryers SO far
back a. 1910, NJ Appeit received reward Of 1900
francs from the French Government for his method of
par boiling provisions and incl'siog them ia earthen-
ware vessels in such manner a. to exclude the air
This constitutes the great difficulty OF any process for
preserving food The chemical elements which enter
into the composition OF food substances are placed to-
Qetber in such proportions that their UNION is he very
loosely together and as the forces OF life which
held them together are removed the tendency to
rearraDge their particles in a more stable and perma
nent manner cOmmences-thls constitutes putreac-
ton For these changes to go on it IS not necessary
that the substances be exposed to the air permanently
If exposure to small extent at the commencement Oc
cur decomposition will in, and considerable changes
ensue without any further assistance from the external
air This change is common 70 fruit. aud flesh; if
before being packed decomposition have set in even to
q very small extent after packing will
check the progress Of change up to certain
point were it not for this occurrence the pres
eryation of fruits would be very easy, whereas
il is at present a very difficult, process aud limits
the expectation of the valued fruits of this country to
Nortbern Europe La both vegetables and meat il is in
the Juices containing abumen Ga substance resembling he
white of an egg that fermentation or decomposition first
and could this be moderated or checked, the at
ter preservation might be more manageable y expos
Inc tho meat to heat OF loJ' To wv, the aDumen Is
cosgated and AS this is much slower 20 putrly than
when LIQUID il explains the common observation that
cooked meat will keep longer than raw But II VIII not
keep long so it must De nov excluded from any TURNER
action of the air both internally and externally Inc
air in the internal parts is removable by boiling ana a'
on the exterior by packing in airght cases The fol
loUnc ont of these principles in practice constitutes VI
Anners process who is enabled To pacA large cases oil
pfovisions and meat freed from bone, Wnicn' Houl
the trials which have been made with them ON long Vo
ACES fully Justify the high estimation ia winch the process
~ held The original process has been improved by tue
inventor in France and in England by Douken aud be
van and Appet is now able To box up IN one case l2O
mounds Of flesh which may be kept sweet ihleluley
long There one case preserved IN this way IN VI APP
pert's collection.
In the French department, also Is Collection OF
dried vegetables prepared after Mason process "hch
preserves the texture, flavor aud qualities oil the Vegea
lie exceedingly well. This process consists IN sciug
cebhsce tnrnips apples or whatever vegetable may b.
selected and drying them IN an oven until ABOUT per
cent of the water in them driven off this drying must
moi be conducted either too rapidly or too so" aiier
drypg the vegetables are packed iho very suul CON-
pass by the intense pressure OF hydraulic press then
squared and trimmed with knife, packed up IN tuiOli
and stored in boxes Specimens Ot various vegetables,
beans aud pulse are exhibited Ia TINS department. anu oil
the value Of his mode Of preservation We can speak IN
the highest terms having during last ear 1aS'eu'he at
eles when cooked
Rodel 4 Sons Bordeaux, have collection efpreserved
meats and vegetables with fruits in brandy Elton n
4 Son. and others. have similar collections. This de-
parment is rich also 10 its exhibition OF preserved Sar
dimes. Taken whole the collections OF preserved
food arr creditable to the exhibitors
We have searched the American Department, and
have not found any exposition IRON tive OF our country
men, whose skill in this department is not interior to any
Of our transaanti friends; We refer TO the meat bis
cuit preparaton of Gale Borden, and the preserved
fruits of VIM Smith of Macedon n u The meat bis
cult is now approved food having received prize
al the LoIdOn Exhibition: IL Is formed by boiling doFn
the strong beef Of Texas, and mixing into the strong
beeftea thus formed certain proportion Of the finest
flour Four ounces Of this biscuit is sufficient food for
nan on active service: it is sht, portable and keeps
without change owing the proiusOn of the cattle IN
Texas the mandatory of the meat biscuit Is carried on
N that stare near 10 Galveston
The preserved fruits OF Mr. Smith perfectly unr-
vailed by any other specimens of their Kind His process
is dheTent he preserves The fruit neither In syrup DOT
IN brandy but in It's juices uia OF she same den
siiy BY this means the bursting or the shrinking Of
pupy fruits is prevented and the flavor preserved by
careful peeling under water and preservation from
tact with the air in al The stages Of preservation The
uit Is of the same wilderness in lis fresh state WY
are not these in this Exhibition Even here they would
stand unriyaled, and may anywhere challenge somPa
tition.
There are a few specimens of preserved milk in the
American department, as also exhibited by Cholot X
Co, who show al Kinds Of preserved vegetable ali
men,s These are useful preparations ca shpboard
They are made sold by partial ryaY ration Of The milk
aud The subsequent jtOn Of rna and sugar until the
whole soidifes Perrin. of Paris displays chocolate
ard some unpaatableloOking preparations from the
blood Of domestic animals
The display Of drugs, medicines and chemical prepa
Tations is very extensive aud in respect of excel
hence stand very high. Several American firms are
contributors to this collection WOrthngton, OF Philade
Fns has samples of prussate potash and Perrin from
MS works at Fort Greene Brooklyn sends samples OF
acids and mordant liquors. De Luc furnished favOrng
extracts and Haskell Merrick & Bull very fine coec
Zion OF MEDICAL preparations in the form OF powder IN
tendedfor the practising physician Andrews City,
and Gremel OF Boston have spplied SAMPLES of sale