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Preservation of Meat

By re- time be very easily removed by turning the effectually keep out the air, and may at any peatedly immersing the meat in hydrochloric pot on one side. acid, subsequently drying, it is sufficiently 1624. cured to keep for a considerable time. When To every 20 pounds of butter take 3 pounds To Preserve Butter Sweet. required for use, the acid must be neutralized salt, 1 pound loaf sugar, pound pulverized by a little carbonate of soda, by which it will saltpetre; mix, and put a layer of butter be salted. The strength of the hydrochloric about 8 inches thick, then sprinkle on a light acid must be determined by experiment. until your cask is full. Pack in air-tight casks. covering of the above preparation alternately, Butter packed in this way will keep sweet for 2 or 3 years.

1619. To Keep Dead Poultry, &c., Fresh. Dead birds may be preserved in a fresh state for some time by removing the intestines, wiping the inside out quite dry with a towel, and then flouring them. A piece of blotting paper, on which one or two drops of in a water-bath with some fresh-barnt and creosote have been placed, is now to be put inside them, and a similarly prepared piece of paper tied round them. They should then be hung up in a cool dry place, free from the attacks of flies or vermin, and will be found to keep much longer than without undergoing this process. (See No. 1614.) 1625. Τo Restore Rancid Butter.

Rancid butter may be restored by 1 nelting it coarsely powdered animal charcoal (which has been thoroughly freed from dust by sifting) and straining it through clean flannel. A better and less troublesome method is to we'l wash the butter, first with good new milk, and next with cold spring water. Butyric acid, on the soluble in fresh milk. presence of which rancidity depends, is freely