In order to ascertain whether the volatile oil in the pyroligneous acid, or the acid itself, was the agent to prevent putrefaction, Mr. Ramsay dipped haddocks and fresh beef in pure vinegar of specific gravity 1009. When fish were allowed to remain in the vinegar a few minutes, he observed that the muscular fibre was immediately acted on, a partial solution of the fish took place, and the acid became milky. When vinegar of a stronger quality was used, the fish was entirely dissolved, particularly if aided by heat. Both fish and beef which were dipped in vinegar, of specific gravity 1009, and which were afterwards dried in a summer heat, remained for a long time after perfectly free from taint.
Mr. Stodart has repeated some of these experiments, and especially those relating to the haddocks, with perfect success in London.
FOR THE RURAL MAGAZINE.
The following plan for preparing cheap and nutricious food, received from a friend in England, was about a year ago extensively circulated in this country, by means of several of the daily journals. Whether its utility, has to any considerable extent, been tested by practice is unknown to the writer; but as it is believed to be worthy of preservation, and as economy should still continue to be the order of the day, its republication may possibly be useful.
CHEAP, WHOLESOME, AND SAVORY FOOD.
Take one pound of Rice, steep it in cold water for at least one hour, (longer would be better;) then put it into boiling water, and, if previously steeped enough, it will be sufficiently boiled in about five minutes; then pour off the water, and dry it on the fire, as in cooking potatoes.
Use it with the following gravy or sauce: two or three ounces of mutton suet, fried with onions until done enough; then add some flour and water, (as in making gravy,) with salt and about as much Cayenne pepper, as will lie on a sixpence, (or twelve and a half cent piece;) the different ingredients, however, may be varied to the taste.
At the present wholesale prices of Rice, the above would only cost about three pence, (a fraction more than five and a half cents,) and would be sufficient meal for a family of six persons.
I will merely add, that having eaten of the food prepared in exact conformity with the foregoing directions, it was found by no means unpalatable.