, 1882-05-06

ceased to be given off, the mass set into
a hard, ice-like substance, and it was
found to have lost in weight exactly 81
parts, which corresponds to the weight of
three molecules Of water. Thus it appear
ed that all the hydroxyles in the glycerine
had united with the three atoms Of hydro
Gen in the hydrated bOracic acid, and that
the 30 3, that is a%nhydrous bOracic acid,
had taken their place, forming G 5
BOB, which is) as has already been stately
analogous in its composition to a natural
fat, 30 3, taking the place of the fatty
acid. The -innOcuOuSnesS of the compound
had been proved by the fact that milk
treated with it had been used at a college
near London, containing 800 persons, dur
ing the whole of the summer months last
year without anyone suspecting the pre-
sence Of anything unusual. The milk
kept perfectly sweet during the whole of
that period. A lady had taken cream pre-
pared with it every morning for a year
and a half. The boro-glyceride, which is
the new preServatiye, is mixed with about
50 times its own weight Of water. The
original cost is small, and thus the diluted
mixture sold in commerce can be produ-
ced at less than Is. per gallon. A gallon
thus sold will preserve as much meat as
can be surrounded by it in any containing
vessel. 1t can be used by unframed per
sons, and the same liquid may be employ
ed over and over again. The practical
success of The system was manifested by q
number Of specimens treated at home and
others sent from Jamaica, all of which
were in a perfectly fresh condition and
retained their natural distinctive HayOurS.
among the specimens received within the
last week from Jamaica were fresh turtle,
4 ,.1L ,n11 .;,n@,,, oil ~ vrl;n1 ro,,
cooked and tasted by the audience. Pro-
fpsSor Barff suggested various methods by
which different kinds of food could be
cheapIy and effectively preserved in this
country for longer or shorter periods, AS
instances, he exhibited eggs, oysters, lob
STEERS. fish of various kinds, which had
been preserved for nearly three months.
Yhese were tasted and pronounced to be
perfect in freshness and in favour. He
also explained how this preservative COM
pound could be used for the temporary or
permanent preservation of food in public
institutions and private houses, how meats
in the dry state could be imported at
small cost from South America and Aus
tralia. and would serve for the cheap pro
duction of soups and potted meats. Spe-
cimcns of mutton sent from the Falkland
Islands in August last we're exhibit
ed. both raw and cooked. Professor RarH
also read extracts of letters from persons
in Jamaica, who had received from him
cream and other articles in a fresh cOndi-
ton. and a letter from Zanzibar in which
the opinion of DIR. Steere, the Bishop of
the African Missions, was given as to the
perfect condition in which he received
some Devonshire cream. Samples of meat
were also shown which had been preserved
for three months in open vessels. They
were first exhibited iii the raw state, III
which they appeared satisfactory, and
their taste when cooked was also tested by
actual experience. After the lecture, and
before the discussion, the housekeeper OF
the Society Of Arts took them from the
lecture-room, and proceeded to cook them,
and the public on leaving the hall were
enabled to taste excellent steaks, Holsters,
sausages, Sc, three months old, but
tasting as if fresh, and raw oysters which
had been purchased in a shop in London
on December 5. The appearance and
aroma Of the articles were III all respects
appetizing.
The Chairman jDr. RusselD in opening
tbe discussion which followed, stated that
he had himself made experiments on
cream and meat with complete success,
utterly independent of the lecturer, anu
without his knowledge, and that In every
case they we're perfectly successtul. de
considered the process to be extremely
simple and economical, and OF conSldera-
bic scientific interest.
Professor Graham asked whether the
food preserved by the process retained It's