New York Tribune

CARBONIC ACID AS AN ANTISEPTIC.

Some instructive results regarding the preservative action of carbonic acid on meat have been recently obtained by Professor Kolbe, of Leipsic. He hung pieces of beef, including fat and bone, in cylindrical tinned iron vessels, which were kept in a warm room of the laboratory, where the temperature at midday rose to 32° C. Each piece was hung from a cross bar; a plate for dropping liquid stood below; just over this was a tubular passage for entrance of carbonic acid; the cylindrical lid of the vessel entered an annular trough holding glycerine, and had a tubulure in the middle. When nearly all the air was supposed to be driven out through the latter tubulure by the entering gas, the elastic tubes connected to both tubulures were pinched with screws. After eight days in the vessel the beef was not distinguishable from fresh beef in aspect or taste after cooking, and the gravy was like that from fresh beef. After a fortnight the beef had become somewhat gray externally, and only a fine palate would distinguish the gravy from that of fresh meat. Sometimes beef and gravy had a weakly acid taste, which was easily remedied with a little carbonate of potash. After three weeks the beef was still of the same good quality, only softer than fresh beef and requiring less time to cook. It was quite free from bad smell even after from four to five weeks, but the cooked gravy then no longer tasted so good as fresh gravy. The experiment ceased at that point, and it is believed to prove that carbonic acid is an excellent means of keeping beef from putrefaction and maintaining its good taste for several weeks. It is noteworthy that mutton under like treatment began to smell badly after eight days; veal, too, could not be kept so long as beef. Fowl and game were not tried. Fish, lobsters, oysters and fruit could be kept only a short time.