6. Expulsion of air from the meat and the containers. Appert’s, Willaumez’s, Redwood’s, and Prof. A. Vogel’s methods are representative for this category of preservation. Phenyl paper, Dr. Busch’s, Georges’s, and Medlock and Baily’s processes are equally well known.
7. The application of gases. Here may be mentioned Dr. Gamgee’s and Bert and Reynoso’s processes, applying carbon dioxide and other compressed gases, respectively.
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.
Meat Preservatives.
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.