Morning journal and courier., 1882-06-01
Thursday Morning, June l, 1882.
s.BORO-GLYCERIDE.'


 One of the great commercial problems of the present day is, how meat, fruit, dairy products, etc., be transported for long dis. tances in perfect state of preservation. There are refrigerator cars and steamships, but they do not answer all the requirements of the case. What is wanted is something that will do away with the necessity of using ice and other costly appliances and that will even make drying and canning unnecessary. Not long ago it was announced that Professor F. s. Barf had discovered compound for the preservation of food which left nothing to be desired. In the June number of the Month Professor Barff explains his discovery.
 Professor Barff calls his compound ''Boro- GIyceride." It is made as follows: Glycer inc, boracic acid, boro- -glyceride and water by weight. ninety y-tWo parts of glycerine and sixty-two parts of boracic acid, the odd fifty four parts being the weight of the water which is lost as steam during the heating Neither glyeerine nor boracic acid alone con- pleteIy preserves meat, but the compound is described as an almost tasteless, effectual and uninjurious preservative. It does not even
 
 using it is to steep the fresh meat in the pre- serving solution dry it in the sun and pack it in casks; or it can be left in the liquid during transportation. The cost of preserving and packing is estimated, partly, of course, by guess, inasmuch as no extensive experiment has yet been made, at penny pound Among the ex- periments that Professor Barff has made, he mentions the following: A jar of ribs of mutton was sent last August from the Falk- land Islands and the meat remained sweet and tender, and was eaten both roasted and boiled oysters kept for three months which could not be distinguished from fresh ones, others sent raw from Jamaica to England which retained a perfect flavor; turtles and pigeons from the same place with the same satisfactory results pigeons and beef kept. seven months and made into pie, with eggs laid six months Furthermore, when meat has been preserved with "Boro- Glyceride," it will keep sweet and will not turn sour for weeks after it has been cooked, even if ex- posed to the air. If pan be kept contain ing the dilute solution, meat and poultry when brought fresh from the barnyard the market, by being immersed in it, could be kept sweet during the hottest weather. Ex- perin1ents have been made also with the con- pound in preserving cream and butter. It does not give an unpleasant taste to milk and has in all experiments thus far made proved perfectly harmless. Cream preserved with it was sent from England to Jamaica and toRld not be distinguished from fresh cream; and 8 quantity of clotted cream was sent with the same satisfactory result to Zanzibar. Butter, after ten weeks of pres ervatien, was perfectly good, and nearly a hundred persons who ate it did not detect any peculiar taste and were unwilling to be- lieve that it was not fresh
 If 'Boro- -Glyceride' fulflls it's promise it will be great blessing to the world, and es- pecially to American exporters of meat, etc., whose business it will tend to greatly enlarge. It is said to be an entirely new compound and certainly contains nothing injurious.