The Lansing state Republican. [volume] (Lansing, Mich.) 1855-1874, 1865-07-26
Preservation Of Meats.
THE NEW PROCESS OF ISFILTRATIoS-ExPRI-
MINIS TO-DAY.

Several experiments in the comparatively
new process of infiltratig meats so as to
preserve them for food, were made to-day
at a packing establishment in West TWEEN
ty-FOurth street, in the presence OF 4 con-
siderable number Of persons, who had been
invited 10 witness them. Among the COM
many were Drs. Savers Crane and White,
besides several well-known men in the pro-
vision trade The experiments were made
under the direction Of DR.. COurtenay At
wood.
The process was invented by professor
John Morgan, Of the Royal College Of sur
geOns in Ireland, and % fnl description Of il
was prepared Dy him and published IN the
J)urn0i Of the Society Of ArtS. Liebig de-
elares that the process is founded Oh correct
scientific principles besides being simple
randi and economical; and he makes some
important suggestions in regard 10 the
meat after il has been treated or "cured -
The process requires the proper slaugh-
tering OF the animal By a blow On the head.
The chest Is then opened 10 expose the
heart; which is Immediately pierced On the
right side for the discharging Of the blood.
The carcass is then ready for operating:
and the process is analogous 10 that Of in
ject.ng a cadayer for purposes OF dissec-
ton.
A pipe is introduced into the left ventri-
Gle OF the heart, passing into the aorta or
or great artery, where IL is fastened with a
cord and moose. The pipe il then connect
ed by a coupling with a stop cock. liked 10
a flexible tube, 10 a tank tilled with brine.
THIS brine enters the great artery, tTayerses
all the arteries anu capiliaries. and passing
into the veins, issues from the inci-iOn ia
the right side OF the heart. This thorough
ly frees the blood vessels from the blood
and lymph which would interfere with the
preservation Of the muscle. From i've to
twelve seconds only are required for this
Operation.
The incisiOn on the right side Of the heart
- then closed. The .luid used for preserya-
tiOn-OrdinaTy brine or any similar sub
STANCES injected into the arteries TO
make the circuit through the capiilaries
and into the veins, thoroughly disiending
all the vessels. Every tissue Of the body is
thus saturated.
After about forty minutes the carcass
should be cut into pieces OF suitable 5ize,
and pressed or hung up % dry In a room
having a good current Of air. 4 wei yea
tilate1 chimney - very proper place for
the purpose.
The addition OF certain substances to
the fuid employed has been suggested, Is
sugar, small quantities OF phOsOphoric acid
to cOagulate the albumen and 10 prevent
scurvy. spices, &c Pickle and saltpe-
ire, or nitrate Of soda, are all that are really
required but the additions improve the
meat The flu'd should he hot when iBiec-
ted If II is contemplated TO put the meat in
10 brine. The heat cOagulates the albumen
IA @sets the meat
When the meat mas been dried il can be
packed i'm cases Of sheet iron or barrels. 10
: should, however be dipped ia melted far.
or packed in dry sawdust or powdered char
coal
The mode Of preparation has been demon
strated at various places IN Europe. aud
everywhere literally praised. II preserves
the essential constituents OF the meat, the
fbrine, albumen, saline. elements. Nc.. and
at the same time j. equally economical as
the present mode Of " sailing down"
Three hogs aud one COW were slaughter
ell to-day. and Iniiltrated. Only a few min
utes were occupied in killing. scalding
scraping and preparing the carcasses by the
injection OF the brine. Specimens OF the
"cured meats were exhibited. and cola
ton OF pork and wine was served.-N J.
Ere. Post.