hygiene and civil engineering, its immediate application and advantages are interesting and important to everybody.
The history of smoke burning scarcely commences before the year 1840, at which date Mr Charles Wye Williams obtained a patent for this purpose. Since that time a ‘thousand-and-one’ schemes, either patented or non-patented, professedly for the same object, have been brought before the public. Most of these have been supported by the most reckless statements regarding their value, made by interested parties; and the most serious inconvenience and losses have often followed their adoption. Williams’s method is to admit an abundant supply of cold air through a large number of small perforations in the door and front part of the furnace. Lark’s method is based on the admission of heated air, under due regulation, both through the door, and at the bridge or back of the furnace, by which means combustion is rendered more complete, and smoke thereby prevented.
Ivison’s plan consists in the introduction of steam by minute jets over the fire, which is thus greatly increased in intensity without the production of smoke, and with a saving of fuel. In Jucke’s arrangement the grate bars of a furnace are replaced by an endless chain web, which is carried round upon two rollers, in such a way that each part of the fuel is exposed to conditions most favorable for perfect combustion. Other inventions are based upon supplying fuel to the fires from beneath, so that the products of combustion must pass through the incandescent coals above.
For household fires, the smokeless grate, invented by Dr Arnott, will be found entirely successful, and most economical. Its general introduction would be a great advance in both domestic and public hygiene; and, being hence of national importance, should be enforced by law.
SMO′′KING. This is done, on the large scale, by hanging up the articles (previously more or less salted) in smoking rooms, into which smoke is very slowly admitted from smothered dry-wood fires, kindled in the cellar, for the purpose of allowing it to cool and deposit its cruder part before it arrives at the meat. This process requires from six days to as many weeks to perform it properly, and is best done in winter. In farm-houses, where dry wood is burnt, hams, &c., are often smoked by hanging them up in some cool part of the kitchen chimney. When the meat is cut into slices, or scored deeply with a knife, to allow the smoke to penetrate it, it is called ‘BUCANING,’
“The quality of the wood has an influence upon the smell and taste of the smoke-dried meat; smoke from beech wood and oak being preferable to that from fir and larch. Smoke from the twigs and berries of juniper, from rosemary, peppermint, &c., impart somewhat of the aromatic flavour of these plants.” (Ure.) The occasional addition of a few cloves or allspice
to the fuel gives a very agreeable flavour to the meat.
Hung beef, a highly esteemed variety of smoked beef, is prepared from any part, free from bone and fat, by well salting and pressing it, and then drying and smoking it in the usual manner. It is best eaten shredded. See Putrefaction, Salting, &c.
SNAKE-POISONING, Mortality from. The ‘Lancet’[169] quoting a letter from T. B. Beighton, Esq., of the Bengal Civil Service, magistrate of the Culna district of the Burdwan province of Bengal, says:—“The Culna district comprises, we presume, 80 or 100 square miles, and has a population of about 300,000. Mr Beighton says that deaths from snakebite are singularly common in the subdivision. An average of one per day is reported through the police. The actual deaths are probably double the number reported. If this daily average is meant to apply the whole year round, we should thus get in a comparatively small district the frightful death of 700 persons from snakebite. It is lamentable to think that despite the supposed remedial discoveries in this direction, we still seem to be without an agent to neutralise the effects of the bites of poisonous snakes.”
[169] ‘Analyst,’ 11th, 1870.