In a report by the Italian Minister of Agriculture on the subject of refrigerating in Italy, Maucini gives some interesting results obtained by the Craveri process for preserving meat - a process which was much discussed some months ago, but of which a more definite idea can now be formed, since a series of experiments have been conducted under the direction of a number of university professors.

The Craveri method would seem to have solved the problem hitherto unsolved - of preserving meat in a form fit to be eaten by means of chemical treatment. Excluding for hygienic reasons ordinary antiseptics, and recognizing as insufficient for practical purposes the usual method of salting, Craveri resorts to injection into the veins of slaughtered animals, from which the blood has been drained, of a solution of 100 parts of water, 25 of kitchen salt and 4 of acetic acid; in other words, of a solution of a mixture of substances as are found normally in our bodies and which form part of our nourishment. The solution is injected to-the amouut of one tenth of the weight of the living animal.

Prof. Brusaferro, of Turin, experimented upon two animals, a sheep and a calf; the two carcases were hung in a subterranean room for 75 days, at a temperature of 16° C. (about 61° F). After this time they were skinned, dressed and cut up. The heart, brains, liver and intestines seemed somewhat macerated but were normal in appearance. The fat beneath the skin was perfectly preserved, the flesh appearing bright redr moist, and giving out an agreeable, slightly acid odor. In no part was there any trace of putrefaction, even incipient. This meat boiled produced an excellent broth, resembling in every particular that obtained from fresh meat. Roasted it was tender and even tasted better than ordinary meat, was digestible and nutritious.

As a result of these and other experiments, Prof. Brusaferro declares it as his opinion that the Cravari method promises great advantages over others. The other professors engaged in the experiments came to exactly the same conclusions. Submitted to a bac-teoriological examination, the meat proved free from bactyria; in the long period of preservation given, the beginning of dissolution was noticed in the visceral and muscular tissues, but without the production of any toxic principle whatever.