1612. To Keep Meat Fresh

1612.    To Keep Meat Fresh. Place the meat on a wooden support (or suspend it) in a close vessel, on the bottom of which some strong acetic acid has been poured. In this way it may be kept fresh for a considerable time.

1613. Preservation of Hams

1613.    Preservation of Hams. Most grocers, dealers in hams, and others, who are particular in their meat, usually take the precaution to case each one, after it is smoked, in canvas, for the purpose of defending it from the attacks of a little insect, the dermestes lardarius, which, by laying its eggs in it, soon fills it with its larvae, or maggots. This troublesome and expensive process may be altogether superseded by the use of pyroligneous acid. With a painter's brush, dipped in the liquid, one man, in the course of a day, may effectually secure two hundred hams from all danger. Care should be taken to insinuate the liquid into all the cracks, etc., of the under surface. This method is especially adapted to the preservation of hams in hot climates.

1614. To Make Carbolic Acid Paper for Preserving Meats

1614.    To Make Carbolic Acid Paper for Preserving Meats. Carbolic acid paper, which is now much used for packing fresh meats, for the purpose of preserving them against spoiling, is made by melting 5 parts stearine at a gentle heat, and then stirring in thoroughly 2 parts carbolic acid; after which 5 parts melted paraffine are to be added. The whole is to be well stirred together until it cools; after which it is melted and applied with a brush to the paper, in quires, in the same way as in preparing the waxed paper so much used in Europe for wrapping various articles. (See Nos. 1936 (Phenyl Paper) and 1938.)

1615. To Preserve Fish Fresh with Sugar

1615.    To Preserve Fish Fresh with Sugar. A method adopted in Portugal for preserving fish consists in cleaning and sprinkling sugar over the interior, keeping the fish in a horizontal position, so that the sugar may penetrate as much as possible. It is said that fish prepared in this way can be kept completely fresh for a long time, the savor being as perfect as if recently caught. Salmon thus treated before salting and smoking possess a much more agreeable taste; a table-spoonful of sugar being sufficient for a five-pound fish.

1616. Aseptin

1616.     Aseptin. A substance called aseptin has recently been introduced into trade by a Swedish dealer as a preservative material for milk, meat, etc. This is said to be simply boracic acid, or borax; the double aseptin consisting of two parts of borax to one part of alum. Putrefaction is said to be prevented by the addition of this preparation, but mouldiness in animal substances is not. Although a very short time has elapsed since aseptin has been brought into notice, thousands of pounds are now sold almost daily in Scandinavia and Germany.