Morning journal and courier., 1883-02-17
A Double Dinner.

Notable Entertainment at Which Men I
 of Prominence and Substance Were
 Present.
 In the large parlor of the New Haven House last evening there was gathering of men well known throughout the city and State who met to eat dinner. The guests were s. ". Johnson, M. A., profes sor of theoretical and agricultural chemistry, Yale colleges R. F. Humiston, M. A., M. D., dis coverer of the food preservative Rex Magnus;' ;'' 0. A. Lindsley, M. D., professor of materia medica and therapeutics, dean of the medical college, and health off cer of this port A. E.. Winchell, M. D., member of board of health; B. H. Cheney, | M D., member of board of health Hon. H. | B. Bigelow, ex-Governor of the State of l Connecticut; Hon. H. 0. Lewis, Mayor of 1 the city of New Haven Hon. N. D. Sperry, postmaster of New Haven; Gen. s. E. Mer- win of S. E. Merwin $ Son, pork packers | Charles E. Hart, of the firm of Frisbie & Hart, market Frank H. Hart, of the firm of Strong, Barnes S Hart. whole sale dealers in meat; Alexander Foote, prominent merchant in the fish incl;
 E. Henry Barnes, Joel A. Sperry, of the firm l of Sperry & Barnes, pork packers A. H.
 Siegfried, correspondent Chicago Neeos l.. ! H. Grail, correspondent Cincinnati Inquirer
 and Inter Ocean Fl. s. Hodson, attorney
 and director Humiston Food Preserving O..
 Joseph Parker, paper manufacturer; John l.. | Treat, cashier International Newspaper
 agency H. P. Hubbard, proprietor Interna-
 tional newspaper agency; A. P. Sanford, In
 ternational Newspaper agency, c. E. Ray
 mond and others.
 Ex-Governor Bigelow was at the head of
 one table and Mayor Lewis the other.
 The object of the gathering WAS to have
 practical test of the merit of Professor Hum
 iston's food preservative, known as 'sRex
 Magnus,'' the recently discovered perfect
 substitute for ice, heat, salt or alcohol in pre-
 serving meat for an indefinite time in all sea-
 sons or climates. It was very fine dinner
 of number of courses and prepared in Landlord Moseley's best style, in duplicate, so to speak. The meat, chicken, cells, fish, oysters and quail, turkey and beef steak were
 handed to each guest on two plates-a sam- pie of each part of the course each No 2 one knew which had been treated with the preservative except young MT. Moseley, and,
 as it turned out, most of the guesses as to
 
 which had been procured long time before and submitted to the preservative treatment
 were wrong. Some of the feshy viands had
 been 28 days waiting to be cooked this fog gy weather being as unfavorable as any could be for keeping them good, while that pre- | pared for comparison was procured in mar ! ket day before yesterday and was from the | | New Haven House ice box.
 l. H. P. Hubbard projected the entertain ment meaning that there should be critical
 test of the value of Prof. Humiston's great , discovery. The latter gentleman has for B ! years been experimenting and for the last t three with the view of finding preservative
 l agent for fresh meat. That he has been suc- ' cessful Prof. Johnson averred last night. His ! account of his experiments was exceedingly interesting. Taking fresh mutton, pork, !, chickens whitefish, &c., they were dipped O on February 1 for twenty -four to twenty-six T hours in the preservative and yesterday the s meat could not be distinguished when cooked
 from that freshly killed. The claim of Prof.
 Huniston is that the preservative kills the germs of decay, is tasteless, harm
 less (he drinks 8 tumbler full at a Is time) and keeps meat sweet and good for D months. There are four ways of using it, "a namely, by dipping the meat in the preserva.
 tive twenty-four hours; by putting cloth
 around the meat wet with it by injecting d the veins, and by exhausting the air in 8 If tight vessel when the preservative is applied a ! Meat so preserved keeps in summer as well
 as winter. Samples treated in Boston ir II April were found sweet and good in Novem n Der. Families can now buy their fresh meat ys ! by the carcass and use at convenience, say
 ing, by buying at wholesale, the cost of the
 | preservatiYe. Milk and cream exhibited al as the dinner by Prof. Johnson last night an6 'e kept for weeks, was palatable and sweet. Il 10 costs not one tenth of cent pound in ap plication to the price of the meat of thii Ae perfect anti septic.
 g Prof. Johnson after detailing his expert ments last evening, said: ''The preservation |. I of the various meats was very satisfactory. .o ! In the case of steak, some of which wal 1s eaten by the guests, it had not at first beer U subjected to treatment, but after dipping il 's the solution it became sweet and was hunt
 up to await the cooking last evening. During
 these days of waiting for results, after thu III preservative had been used, tht
 ! thermometer in the room averaging iron le 50 to 60, and from 56 to 73 or thereabouts 'd had once got up to 12O degrees by mistake }. Many facts of much importance were brough ,o out at the dinner which we have not space tc ~ give. The guests appeared well pleased witl 10 ! the result of the tests and ate their dinner r. with gusto. In fact they could not tel if which of the viands had been preserved. Iht o Rex Magnus is to revolutionize the question D of food supply, rendering meat free iron g. taint of anything hurtful and keeping it tt er be consumed at the pleasure of the consumer to Extensive works at Salem, Mass, hay, n been purchased and fitted with proper ma :. chinery, and the 'sRex Magnus" will ente 10 into all kinds of food, and therefore will b. of absolutely pure. The capital stock of tn M company is six million dollars, all of whicE r, is held by gentlemen of means in and around
 Boston.