The pioneer express. [volume] (Pembina, Dakota [N.D.]) 1883-1928, 1885-11-06

packing in bikes or barrels; (3) by
rubbing with common salt and drying
in the sun, or in current of dry air;
(4)by sailing and smOk ng, by which
means, in addition 10 tho abstraction
of moisture by the salt. pyroligneous
acid and cre0sote act upon the flesh
causng it to contract and harden. ind
also preventing the development Ut
mold; (5) by drying in current ot
warm air at about 40 degrees Fahren.
hcit or in the open air at oven lower
temperature, when the air is cOmpar-
atlvely free from fcrmcnt germs; the
latter mothod has long been practiced
especially for "jcrked beef" through
out Spanish America and in the warmer
parts of the United States; this dried
meat may be reduced to powder.
packed in air-tight cans, and preserved
for long time; when III Xed with fat.
it forms the pcmmican used in Arctic
voyages; spices and dried berries are
sometimes added To il; (6) by cooking
/, TO coagulate the albumeu. and then
| incloslng in nir-tight cans with cxclu-
ON of air, after tho manner Of can.
ming fruits; G) by cooking and pick.
linz in vinegar, Il common method OF
preserving oysters, Holsters, and fish;
cooking and seasoning and covering
with melted lard or oil is a common
method of preserving small fish. like
sarines; (s) by rcirigcrating and
freezing, Il process now extensively
practiccd in all civilized countries,
fresh beef being carried from South
America to all parts OF the world, and
in the United States from the Pacific
to the Atlantic coast.
There arc several special methods
which might be classified under one of
these heads. Appert's method, intro
duccd in France about 1910, for which
he received a prize Of 1900 francs,
and which was afterward patented in
England and improved by Donkln,
Hall 4 Gamble, consists principally in
cooking the meats at Il temperature of
about 2lO degrees and sealing in air
tight jars. The process has been inn
proved on by Mccall Il Co., who add
u small quantity of soda (twelve
grains to every pound of meat), to abb
sorb traces of oxygen which may have
been left. Still another improvement
is the exhaustion of air from the cans
by an air-pump. and subsequent
ly the passing through tho can
of nitrogen gas to remove all
oxygen, and then 4 small quantity Of
sulphurous acid. and after this of
nitrogen; after which the can is her.
met;cally scaled. The merit claimed
for this process is that the meat may
be preserved without cooking. The
process of Prof. Morgan. of Dublin,
consists in forcing into the aorta of
the recently slaughtered animal, and
hence throughout the capillary and
vcnous system, strong brine, con-
tanning small portion OF saltpcter, by
which means the blood is driven out
of the system at the same time the
meat is sailed. 1t may then DO cut
into pieces and dried aud smoked, or
preserved in brine. One objection to
this process is that it washes out nutri-
tive material. BY DIR. Endemann's
process tho meat is cut into thin slices
and dried in Il current of warm air.
not exceeding 40 degrees Fahrenheit.
1t may then be ground into powder,
kept in air tight cans. and used for
making soup. Mr.. Laujorrois has
lately communicated to the French
academy Il method of preserving food
by the use of fuchsinc (anillne red,)
but this is absolutely dangerous.