Author Description

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1867 edition. Excerpt:...somewhat harder than by the application of smoke, and therefore softens less when cooked, a difference to be ascribed to the more sudden and concentrated operation of the wood vinegar, which effects in a few hours what would require smoking for several weeks. By the judicious employment of pyroligneous acid or kreasote alone diluted to successive degrees, we might probably succeed in imitating perfectly the effect of smoke in curing provisions. Salting.--The meat should be rubbed well with common salt, containing about onesixteenth of saltpetre, and one thirty-secondth of sugar, till every crevice has been impregnated with it; then sprinkled over with salt, laid down for 24 or 48 hours, and, lastly, subjected to pressure. It must next be sprinkled anew with salt, packed into proper vessels, and covered with the brine obtained in the act of pressing, rendered stronger by boiling down. For household purposes it is sufficient to rub the meat well with good salt, to put it into vessels, and load it with heavy weights, in order to squeeze out as much pickle as will cover its surface. If this cannot be had, a pickle must be poured on it, composed of 4 pounds of salt, I pound of sugar, and 2 oz. of saltpetre dissolved in 2 gallons of water. M. Fitch patented the use of a liquid containing 2 cwt. of common salt to the product of distillation of 2 cwt. of wood, adding sugar, treacle, and saltpetre. Some people drive the salt in by force of pressure, some by centrifugal motion. Milk has been preserved by the use of carbonate of soda, preventing acidity. Alum has been patented, for shellfish especially. E. Masson injects the veins and arteries of carcases with a solution containing 10 oz. of common salt and 3j of nitre in 2 pints of water. D. R. Long...