Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1857-09-05
Preserving Fresh Meat.

The Stinnifc american translates from
the Potytechnishe Journal an article on the
subject of preserving fresh meat. which is
decidedly interesting. 1t seems that pro-
cess has been discovered by which all vegeta-
BILE and animal substances can be preserved
without losing any Of their peculiar qualities
and without change in form or appearance
AS regards meat, it must be observed that it
should be freed from blood and oil the watery
parts, and then exposed to q current of air
until it has lost its surplus natural humidity
Whole members OF the ANIMAL or large pieces
are better fit for the process than thin slices.
After the meat has been sufficiently dried in
the open air, 1t is suspended by rope in
reservoir, and care must be taken that the
several pieces are SO far separate each from
the other as to give free access to the air
from all sides. Any box, cask or apartment
made of boards, or common room, may serve
for the reservoir, if the walls OF the latter
have been covered over the boards or sized
paper. This reservoir has to be closed her
metically against the external air the doors
have to be lined with felt or india rubber, so
as to close up air tight. On the upper part
of this reservoir lead pipe is provided, by
which the uir escapes-a similar contrivance
is provided on tho lower part. After the
pieces of meat or other substances have been
suspended in the reservoir, a current of sui
phurous acid gas is let into the lower part.
This effect is produced by the driving into
the reservoir, by pair of bellows, q current
Of air, which in its passage, goes through
closed vessel wherein sulphur (brimstone) is
kept burning. If the plug on the upper part
which must also be of lead, be opened, the
atmospheric air is driven ont of the reservoir
by the sulphurous acid gas, and as soon as
the latter is seen to escape freely from the
same pipe on the top, the reservoir is closed.
The substances have to be kept in the reser-
voir filled the gas for time. which is in pro-
portion to their volume or weight. Pieces
weighing four or five pounds only require
about ten minutes, while large pieces of one
hundred TO two hundred pounds weight re-
quirc twenty to twenty-five minutes. After
the pieces have thus been penetrated by the
gas they are taken out Of the reservoir and
dried in the open air. After this substance
is covered by very thin layer of varnish,
prepared from two pounds of albumen dis
solved at temperature Of 1876 to lao degrees
in one quart of strong decoction of marsh
malow root, to which little molasses has
been added. This varnish is applied with
fine hair brush, and care must be taken to
reach oil the corners end crevices Of the sub
stance.
meat treateo oy tnis process remains per
fectly fresh and good, and can be used as if
just received from tho butchers. Fowl, with
or without feathers,) fish, fruit and all kinds
of vegetables can be- preserved by this pro-
cess.
Substances prepared described may be
sent to any distance, if packed up in barrels
and covered over with tallow or lard, which
latter articles. however, must bc kept at as
low temperature Us possible. If heated too
much it generates fermentation.