New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1873-03-29

enoe in the structure Of the skull easily apprecaoio
in any specimen.
ISyturNoE OF suLpHuRIo ACID ON WNE.-Dr
de Martin discussing the influence OF sulphuric acld
upon the formation of wno us that by adding
single Uramme us erans) of the acid TO quantity
of wine eoua 20 81 gallons the following results VIII
no observed First. the fermentation will be more
rand and more quickly completed, and the sugar
mora aneedilv transformed into alcohol. Second
the red color of the wine will be more lively Third
n careful chemical analysis reveals no more sui
phuric acid in such wine than IN other specimens
nrepared by the ordinary methods employed III Iie
Sontb of France 1t is most probable, indeed, that
i; oorsaouence of the numerous reactions which take
nIace between the mineral substances organic salts
and the albuminoid and coloid substances OF the
WINE. the small quantity of acid added is rendered
fixed and nsOuble.
These results in the opinion of the writer, confirm
the experiments of Professor Chancel, who has as
certained that whenever the must is alkaline, the
sugar instead OF being transformed into alcohol Is
converted into Tactic acid, from which wine, OF
course. cannot be produced The addition of the
acid however counteracts the akalinity of the must
and places the grape sugar in the conditions neces
sary TO produce alcohol In instances the pre-
else source of the alkalnity referred to- although
serious matter is not clearly understood; although
Dr. dc Martin suggests that it is possibly caused by
the grapes becoming covered with mud in coDse-
quenee of ran which is thus accumulated in sufii-
Gent quantity to give alkaline reaction to the
LIQUID resulting in poor fermentation.
ACETATE OF SOFA FOR PRESERVING FOoD.--A
new process for preserving alimentary substances
has lately been communicated to the Academy OF
Sciences of Paris the essential feature of which con-
ssts in the use of acetate of soda instead OF the
common salt ordinarily employed The substance TO
be preserved is to be placed in barrel, with layers
OF the acetate of soda interpOsed in the proportion
of one fourth, by weight and in Winter the tenn
perature must be at least 6so f. After "a hours the
barrel must be turned and in 4S hours the operation
is completed the salt having then absorbed the
water of the meat which may be kept in the pickle
or dried in the air Any vacant spaces IN the BARREL
after heading up to be filled with brine, OF one
part of the soda salt to three of water. The old
pickle may be evaporated to half of the original bulk
employed, and recovered for subsequent use.
For cooking, the meat thus prepared is to be
soaked from IL to "a hours in tepd water containing
$50 grains of sal ammoniac to the quart This salt
decOmpoSes the acetate of soda in the meat forming
common salt, and an ammoniacal acetate which
causes the meat TO SWELL and restores to it the odor
of fresh-meat 1t is claimed by the author of this
process that by simply removing the intesines ami
mails may be readily preserved whole. Fish,
poultry, and game have been so treated After salt
ing meat may be dried in the stove losing thereby
one-fourth in weight. Fish cannot be subjected to
this operation of drying Vegetables may be treated
by this process, but before sailing they should be
heated until they lose their rgidity. In "a hours
they may be pressed and dried in the air. When
used they must be stepped IL hours in fresh water
A necessary condition of the employment of this
process is the keeping of the food thus prepared per-
fcctly dry, as the salt is hygrometrc, and abSorbs
moisture from the atmosphere.