Fayetteville observer. [volume] (Fayetteville, Tenn.) 1850-1966, 1877-10-04
Salicylic Acid.


the following notes on Salicylic
Acid, which will, we hope, be of
much value to our readers. The
article says:
Salicylic Acid has long been
known to chemists, but its general
use has been prevented by the
great cost of production, until a
few years ago a process for its
cheap production was discovered
by Prof Kobe, of Leipzig. Now
it stands among the most import
an: pharmaceutical products Of the
day.
As powerful antisep'ic and ef-
ficacious preserver it has SO many
valuable properties, that it will,
no doubt, soon become an indis-
pensable in every household.
Eggs, meat, poultry, milk, but.
ter, preserves, jellies, pickles, wine,
cider and all other articles subject
to decomposition, fermentation, or
mould, will be effectually preven-
ted by very small quantities of
Salicylic Acid. Against epidemic
diseases it is a reliable preventive,
and as a medical agent in the
hands Of physicians its value is
immense.
Salicylic Acid is perfectly harm
less-free from smell and of very
slight taste. 1t is produced iu
fine white powder or small white
crystals. rs field of usefulness is
almost unlimited individual OBJ
servations and such hints as scien.
tific men will give here and there,
will soon enable housekeepers to
employ Salicylic Acid in the right
place with undoubted success, aud
will render this remarkable article
more popular from day TO day.
We give below some directions
for its use in preparing meats and
fruits. They have had thorough
and exact trials, and can, therefore,
be recommended
MEAT: - 1t often happens, es
pecially in summer that meat,
which is perfectly good ia appear
ance, proves on closer examination
to be tainted and of bad smell !;
this will be entirely removed by
washing the meat in a warm solu-
ton of Salicylic "a teaspoonful to
two quarts of water.)
To preserve the meat, either
lay it into a solution, as above, for
half or one hour, or rub it, espec
tally the bones and the fat, with
the dry powdered Salicylic Acid
Some beef which had remained
for one hour in a warm solution
Of one ounce of Salicyllc Acid to
two and a half gallons OF water,
and had then been placed in a
closed barrel under the roof of the
house, kept tree from smell for
two weeks in the hottest weather.
The treatment with Salicylic
Acid will turn the outside Of the
meat pale, but the interior will re-.
tain its natural blood color.
For sailed, corned and sugar
cured meat, Saiicylic Acid will be
very valuable as a preservative a
gainst mould and bad smell q
dose of one ounce to ten gallons
of brine will tie found fully suffi
Gent.
PRESERVED FRUIT - To pre-
serve the whole fruit, cherries,
peaches, plums, pears, etc bring
it into the jars in layers, with sn-
gar, but without water sprinkle
some dry Salicylic Acid crystals
on top (about eight grains to a
quart jar, and boil in the water
bath. A tightly fitting piece of
blotting paper saturated with a
concentrated solution of Salicy lie
Acid in French spirits, brandy or
rum is by some fruit packers pre-
ferred to the dry Acid.
For marmalades, jams, jellies,
etc., about eight grains per quart
should be stirred into the mass,
either while, or Immediately after
boiling. A saturated piece of
blotting paper as above, used be
sides, will greatly help in keeping.
Salicylic Acid will not only pre-
vent fermenting and moulding,
but also the formation of sugar
crystals, which give jellies and
jams such a sandy taste. To
fruit syrups and molasses add a.
bout the same quantity.
1t is equally good in preserving
butter, eggs, milk, etc, and for
cleansing mouldy or bad smelling
barrels or other vessels, or disin-
fecting sick rooms, etc.
Salicylic Acid is especially val
liable in treating diptheria, rheu
matism, old sores, or purulent
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