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To Salt Meat by Injection

The sooner meat is salted after being killed, the better, as it then possesses considerable absorbent power, which it gradually loses by age. On this property is based the process of the temperature at about 122° Fahr. In M. Gannel for the preservation of animals intended for food in a fresh state. This operation consists in injecting a solution of chloride of aluminum at 10 Baumé, into the carotid, by means of a syphon, as soon as the blood ceases to flow from the slaughtered animal, both extremities of the jugular vein about two days the meat will be completely dry, having lost about its weight. Add a little salt and spice, especially coriander, to the liquor or soup in which the meat was immersed, and then evaporate it to a gelatinous consistence. When the flesh is perfectly dry, dip it, piece by piece, in the gelatinous mat- being previously tied. 9 to 12 quarts of the ter liquefied by a gentle heat, and replace it in the stove to dry, repeating this varnishing and drying 2 or 3 times, so as to get the coating uniformly thick. Meat thus dried will keep good for a year. solution are sufficient for an ox. When the animal has been well bled, and the injection skillfully performed, it is scarcely perceptible that the animal has undergone any preparation. The injected animal is cut up in the usual way; and when intended to be eaten