Phenix Gazette

Preservation of Meat and Fish with Ice.—Some experiments have been made, by the Council of Health of the Prefecture of Police in Paris, upon the preservation of viands and fish by means of ice. The experiments have been various, as much from the nature of the alimentary substances which have been tried, as from the time they were allowed to remain in the ice. The results are as follows:

1. That fresh viands of every sort, as well as fish, may be kept in ice for a long time without experiencing the least alteration. 2. That the placing of these substances in ice, when in a state of putrefaction, will stop the decomposition. 3. That the substances put in a fresh state in the ice, and kept so for a longer or shorter time, when they are withdrawn and exposed to the action of the air, putrefy with the greatest rapidity; and if the temperature of the atmosphere is rather high, some hours suffice to bring on putrefaction and render them unfit for nourishment. 4. That these substances, when cooked after being taken from the ice, not only do not lose any of their good qualities, but become even more tender and delicate.