Part 228

Air-drying, powdering of meat, smoking, pickling, sugar or vinegar curing are too well known to receive any further attention here. Whatever process may be employed, preference should be given to that which will secure the principal objects sought for, the most satisfactory being at the same time not deleterious to health, and of an easily applicable and inexpensive nature.

«To Preserve Beef, etc., in Hot Weather.»—Put the meat into a hot oven and let it remain until the surface is browned all over, thus coagulating the albumen of the surface and inclosing the body of the meat in an impermeable envelope of cooked flesh. Pour some melted lard or suet into a jar of sufficient size, and roll the latter around until the sides are evenly coated to the depth of half an inch with the material. Put in the meat, taking care that it does not touch the sides of the jar (thus scraping away the envelope of grease), and fill up with more suet or lard, being careful to completely cover and envelop the meat. Thus prepared, the meat will remain absolutely fresh for a long time, even in the hottest weather. When required for use the outer portion may be left on or removed. The same fat may be used over and over again by melting and retaining in the melted state a few moments each time, by which means not only all solid portions of the meat which have been retained fall to the bottom, but all septic microbes are destroyed.

«Meat Preservatives.»—I.—Barmenite Corning Agent: For every 100 parts, by weight, take 25.2 parts, by weight, of saltpeter; 46.8 parts, by weight, sodium chloride; 25.7 parts, by weight, cane sugar; 0.8 parts, by weight, plaster of Paris or gypsum; 0.1 part, by weight, of some moistening material, and a trace of magnesia.

II.—Carniform, A: For every 100 parts, by weight, take 3.5 parts, by weight, sodium diphosphate; 3.1 parts, by weight, water of crystallization; 68.4 parts, by weight, sodium chloride; 24.9 parts, by weight, saltpeter; together with traces of calcium phosphate, magnesia, and sulphuric acid.

III.—Carniform, B: For every 100 parts, by weight, take 22.6 parts, by weight, sodium diphosphate; 17.3 parts, by weight, water of crystallization; 59.7 parts, by weight, saltpeter; 0.6 parts, by weight, calcium phosphate; with traces of sulphuric acid and magnesia.

IV.—“Cervelatwurst” (spice powder): For 100 parts, by weight, take 0.7 parts, by weight, of moistening; 3.5 parts, by weight, spices—mostly pepper; 89 parts, by weight, sodium chloride; 5 parts, by weight, saltpeter; 0.7 parts, by weight, gypsum; and traces of magnesia.

V.—Cervelatwurst Salt (spice powder): For 100 parts, by weight, take 7.5 parts, by weight, spices—mostly pepper; 1.6 parts, by weight, moistener; 81.6 parts, by weight, sodium chloride; 2.5 parts, by weight, saltpeter; 6.2 parts, by weight, cane sugar; and traces of magnesia.

VI.—Rubrolin Sausage (spice powder): For 100 parts by weight, take 53.5 parts, by weight, sal ammoniac, and 45.2 parts, by weight, of saltpeter.

VII.—Servator Special Milk and Butter Preserving Salt: 80.3 per cent of crystallized boracic acid; 10.7 per cent {361} sodium chloride; and 9.5 per cent of benzoic acid. (Its use is, however, prohibited in Germany.)

VIII.—Wittenberg Pickling Salt: For 100 parts, by weight, take 58.6 parts, by weight, sodium chloride; 40.5 parts, by weight, saltpeter; 0.5 parts, by weight, gypsum; traces of moisture and magnesia.

IX.—Securo: For a quart take 3.8 parts, by weight, aluminum oxide, and 8 parts, by weight, acetic acid; basic acetate of alumina, 62 parts, by weight; sulphuric acid, 0.8 parts, by weight; sodium oxide, with substantially traces of lime and magnesia.

X.—Michels Cassala Salt: This is partially disintegrated. 30.74 per cent sodium chloride; 15.4 per cent sodium phosphate; 23.3 per cent potassio-sodic tartrate; 16.9 per cent water of crystallization; 1.2 per cent aluminum oxide; and 2.1 per cent acetic acid as basic acetate of alumina; 8.4 per cent sugar; 0.98 per cent benzoic acid; 0.5 per cent sulphuric acid; and traces of lime.

XI.—Corning Salt: Sodium nitrate, 50 parts; powdered boracic acid, 45 parts; salicylic acid, 5 parts.

XII.—Preservative Salt: Potassium nitrate, 70 parts; sodium bicarbonate, 15 parts; sodium chloride, 15 parts.

XIII.—Another Corning Salt: Potassium nitrate, 50 parts; sodium chloride, 20 parts; powdered boracic acid, 20 parts; sugar, 10 parts.

XIV.—Maciline (offered as condiment and binding agent for sausages): A mixture of wheat flour and potato flour dyed intensely yellow with an azo dyestuff and impregnated with oil of mace.

XV.—Borax 80 parts Boric acid 17 parts Sodium chloride 3 parts

Reduce the ingredients to a powder and mix thoroughly.

XVI.—Sodium sulphite, powdered 80 parts Sodium sulphate, powdered 20 parts

XVII.—Sodium chloride 80 parts Borax 8 parts Potassium nitrate 12 parts

Reduce to a powder and mix.

XVIII.—Sodium nitrate 50 parts Salicylic acid 5 parts Boric acid 45 parts

XIX.—Potassium nitrate 70 parts Sodium bicarbonate 15 parts Sodium chloride 15 parts

XX.—Potassium nitrate 50 parts Sodium chloride 20 parts Boric acid 20 parts Sugar 10 parts

«A German Method of Preserving Meat.»—Entire unboweled cattle or large, suitably severed pieces are sprinkled with acetic acid and then packed and transported in sawdust impregnated with cooking salt and sterilized.

«Extract of Meat Containing Albumen.»—In the ordinary production of meat extract, the albumen is more or less lost, partly through precipitation by the acids or the acid salts of the meat extract, partly through salting out by the salts of the extract, and partly by coagulation at a higher temperature. A subsequent addition of albumen is impracticable because the albumen is likewise precipitated, insolubly, by the acids and salts contained in the extract. This precipitation can be prevented, according to a French patent, by neutralizing the extract before mixing with albumen, by the aid of sodium bicarbonate. The drying of the mixture is accomplished in a carbonic acid atmosphere. The preparation dissolves in cold or hot water into a white, milky liquid and exhibits the smell and taste of meat extract, if the albumen added was tasteless. The taste which the extract loses by the neutralization returns in its original strength after the mixture with albumen. In this manner a meat preparation is obtained which contains larger quantities of albumen and is more nutritious and palatable than other preparations.

«Foot-Powders and Solutions»

The following foot-powders have been recommended as dusting powders: