New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1873-08-02

interesting ex Defioeuts yete then made by severng
the sraD Che act of uoooubing causing the brake to
he appliad Tho five rear cars we're separated while
running AZ the rate of 90 miles per hour, and m 10
secondswere brought to full stop b. the automatic
action of the brake, passing over 80, ieet VI ~,
Again. The engine was separated wmie me Tram
was making - miles per hour, and the Tram was
stopped ia seconds. passing okei DO Ieet Oh acH'
Other equally satisfactory TRIALS Were made ny ap-
plying the brake aud stopping tne Gram Mllle lno
engine was still working, aad by testing It's auto
matte action, by stopping tho tram whenever TINS
meets with avn obstruction OF the track:
An iron rci connects with each brake, extending
down TO within four inches OF the rail- and to thus IL
attached cr0sS-bar. This device will apply the
brake, whenever ii comes in contract with an OBJ
struCtiOn on the rail OF IN case Of The breaking of
Wheel In the experimental trial referred TO, the
efficiency of this attachment was tried by means OF
q shovel while the tram was travelling at moderate
speed. aud the train was speedily brought to rest.
The experimental tests were uniformly successful,
and demonstrated most clearly the immense superi.
orlty OF the automatic system over tine old plan OF
hand brakinG. The official report of The Committee,
which is at present in course of preparation Will
doubtless do much toward drawing increased atten-
lion 10 the automatic system.
TRADE IN PRESERVED OR CANNED MEATs,-Ac-
corng to Dr.. Senheben the application of scientific
principles 10 the preparation of canned meats was
first suggested by Liebig and his meat-extract OBJ
tanned worldwide celebrity. This was, after all,
however, only substitute for meat since 1t did not
contain the fat, tho larger part of the albunlnous
matter of the meat, and IL was still problem 10
presorve these substances, with the compact form
and structure of the meat All attempts in this d.
rcction fan under one of three classes: l. Simply
drying the meat rapidly after cutting off the fat
this yielding a slightly nutritious but indigestble
product, absolutely worthless after few months as
nutriment. Henley improved the process by ex-
pressing the Juice from the meat, aud drying it at
| lfnh 10 DTnn wa o.
served, and eYaporating the juice in yacuo. 2.
Treatment with chemical disinfecting and absorbing
agents such as packing in charcoal, injecting with
solutions of alum, chloride of aluminium, sulDhite of
soda suphurous acid, sugar and saltpeter, miners
ing in a weak solution of carbolic acid, or strong
acetic acid or in solution of hisulphte Of lime or
finally by suffocating the animal (as suggested by
Prof Gamgee) in carbonic oxide gas, and hanging it
in chamber with carbonic oxide, and vessels filed
with charcoal impregnatea with sulphurous acid.
None of these methods, however successful on
small scale would furnish the trade with an article
that would keep for years. g. Prevention of putre-
faction by cold or exclusion of air. As to the first
nothing less than freezing will answer; packing in
ice not being perfectly effective for few days,
as in shipping from Texas TO New Orleans Besides,
the latitude would render such free of ice, on
large scale out ofthe question Exclusion of air then,
seems to afford the only practicable and effective
method on large scale. Two years ago Talerman
of Victoria attempted the transportation of fresh
meat to England in hot tallow without success, and
the only successful method left and that seems 70
have a future is packing in tin cans, removing the
air by boiling, and Dramatically sealing them
Already at least 43 establishments, with millions
of capital are engaged in this business in Australia
Twenty-Five wears ago, the first attempts were
made aud the discovery of gold absorbing the
capital for q time, they were resumed in 1867. In
Victoria there are il COMPANIES and FIVE private es-
tabShments which use up on an average, daily,
during the Winter months, 1000 sheen and 80 cattle
Operations are carried on, on similar scale, IN the
other colonies, the weekly export of preserved meat
from Sydney averaging $50 tuns. The cans have the
names and Trademarks of the firms on their labels
as protection against imitation and adulteIation
The process, in all essentially the same, IS about as
follows: The best pieces of meat are selected, all
the bones are removed; they are packed in cans of
two TO eight pounds, which are then closed by
soldering except small aperture In the lid, half
immersed and heated about four hours IN chloride
of calcium BATH with boiling point of 800 TO 2O'
until all vapOr has been driven ont The aperture
is then closed with solder and after remaining half
an hour longer in the bath, the cans are removed,
painted, when cooled with OH colors, labeled, and
are then ready for market. The ends become con-
cave by atmospheric pressure. The meat Is gener-
ally well cooked and parts readily in cutting in the
direction of the tibers, retains all its nutritious
matter is rich in fat and geatinOns, coagulated
meat essence, and can be used cold, cooked with
vegetables or gently roasted. Although not quite
as palatable perfectly fresh meat, it is more so
than salt meat and far more nutritious and digest
years. An indication OF It's uses Is found IN ITS IN
production into English and French vessels of war;
as article of diet, two or three times week, as
well as generally into the commercial and passenger
marine and many private houses. The chloride OF
caciHm bath has been replaced in some cases by
superheated steam. Smoking meat Especially
pork before using thus preserved, accord
ing to some, adds very much to its good
qualities. An Improvement, KNOWN as. the
Jones patent, and employed by Forbes q Cp.
of Aberdeen consists in connecting the cans while
being heated with a vacuum chamber so "a to rem
der effective, thus preserving the
deIieacy OF fish, fowls, game dc. III is well 10 re-
member that Ouly selected pieces OF meat can be
preserved in this way, and that pound of it, there
FORE contains more nutrlment than an average pound
of fresh meat. The reports of the Board of Trade
already show that the traffic in this article is extcn
sive and rapidly increasing so that IT is predicted
that the Importations from Australia INTO England
will soon amount to 10000 tons per week.
DIRECT METHODS FOR THE MANUFACTURE OF NAL
LEABLB IRON.-VOn Turner, in an article on the
manufacture of malleable iron from the ore, re-
marks that the mechanical pudding method of
banks has given fresh impetus 10 efforts in this
direction since by this process six to seven per cent
more iron is obtained than the amount of cast iron
introduced, so that allowing for waste IL 10 IA per
cent of iron must result from the ore added OF,
according to Dankss statement, about one-haf Of
It's iron. The reduction of the ore is doubtless
mainly due to the carbon dissolved in the molten
iron coming into most intimate contact with the
ore, also for the most part in fluid condition The
conversion of this secondary direct manufacture of ]
malleable iron into the chief feature of the process
suggested itself very naturally, and has been much
discussed. Siemens has stated that it would be
difficult to obtain such temperature in rotary
hearth as would fuse five to six tons of pure iron,
and that it would be impossible to obtain fluid steel
in it, since it would at once DO deprived of its
carbon by contact with the walls of ore of the fur
nnco /. hut he remarked at the snnn time that he