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No 1.
Copied 9 Dec 1799 [...] Preservation
Nich. Dict. Putrifaction II734
Boyle relates that he has preserved lemons oranges and other fruit from putrifaction and other fermentation during several years by including them in an exhausted receiver.
Macbride found putrifaction accelerated in one instance prevented in another by exhaustion ibid – he attributes the difference to a difference in the degree of exhaustion. It is not rather to be attributed to a difference in the temperature which is not here noticed?
Stedmans Guiana I.121
A single piece of ready roasted Beef is often sent from Europe to Guiana as a most valuable & delicate present. The manner of preserving the meat for this long voage is when roasted by putting it in a block tin box or cannister then filling up the empty space with gravy or dripping till it is perfectly covered over after which the box must be made fast and soldered round about so that neither air nor water can penetrate by this means I was told it may be with safety carried round the Globe.
Brownes Travels page 15
There are several kinds of preserved meat prepared among the Orientals for long journies. They obviate the inconveniences of salt provision by using clarified butter – the kind most used is called nushli and will keep good for manyyears it is brought from Western Barbary to Kahira (Cairo)
Fish
Enclyclo. Brit. Art. Flaver.
Another method of preserving both Flowers and fruit sound throughout the whole year is also given by the same author Sir Robert Southwell. Take Salt Petre one pound Armenian bole 2 pound clean common sand 3 pound. Mix all well together then gather fruit of any kind that is not fully ripe with a stalk to each put these one by one lay into a wide mouthed Glass laying them laying in good order tie over the top with an oil cloth and carry them into a dry Cellar and set the whole upon a bed of the prepared matter of four inches thick in a box fill up the the remainder of it box with the remainder of the same preparation and let it be 4 inches thick all over the top of the Glass and all round its sides. Flowers are to be preserved in the same sort of Glasses and in the same manner and they may be taken up after a whole year as plump and fair as when they were buried.
Lady Millars Letters I p.357.
Their Grapes are excellent which they have the art of preserving 8 or 9 months in such perfection as to appear newly gathered. I informed myself also in regard to this Article of the message.
Wilds America II p.227
In order to avoid the expence of feeding many through the Winter as soon as the frost sets in they generally kill cattle and Poultry sufficient to last them till the return of Spring.
the Carcases are buried in the Ground and covered with a heap of Snow and as they are wanted they are dug up. Vegetables are laid up in the same manner and they continue very good throughout the whole winter.
Hearns Journey from Hudsons Bay p.166.
In the course of our Trade with them (the Esquimaux) we frequently purchased several seal-skin Bags which we supposed were full of oil but on opening them have sometimes found great quantities of venison Seals and sea horse paws as well as Salmon and as these were of no use to us we always returned them to the Indians who eagerly devoured them though some of the Articles had been perhaps a whole year in that State. This method of preserving their food though it effectually guards it from the externall air & from the flies does not prevent putrefaction entirely though it renders its presents very close.
Wells America II p.456
The spring from whence the Houses are supplied with water stands nearly in the center of the Town and over it a large stone House with very thick walls is erected. Houses like this are very common in Americ America they are called spring Houses and are built for the purpose of preserving meat milk butter &c. during the heats of the Summer. This Spring House in Bethlehem is common to the whole town a shelf on board in it is allotted to each family.
Times Dec 27th 99.
When I was in the Spanish part of the Island of St. Domingo I had frequent occasion to make use of Tafsos which are long slices of Meat deprived of its fat and afterwards dried in the Smoke. This Tafso preserved itself for a long time without any alteration even in that hot climate when it is well prepared.
The muscles being cleared of the surrounding fat are to be cut into large Slices perpendicularly according to the direction of the fibres. These Slices are to be exposed to the heat of the ovens in which the bread and biscuit is baked for the use of the navy when they are at a heat of no more than 50 degrees by the thermometer of Reamur and to remain there until the ovens be cold: an opening should be left for the evaporation of the moisture. The same operation to be repeated taking care to turn the large slices until they are intirely dried and of an horny but friable consistence. On the other hand it will be necessary to melt the fat which has been taken away with the Suet of the Cattle and to purify the whole by means of Salt and boiling Water but in the fat thus purified care must be taken that no moisture shall remain and it would also be of advantage if some aromatic herbs were employed in this part of the process. Every thing being thus prepared a number of casks should be ready those which have served for the conveyance of sweet oil are most fitted suited for the purpose the Slices of dried meat are in these to be placed in layers and the melted fat not being too hot is to be poured in upon them.
The casks are then to be headed taking care that no vacant space is left and both ends are immediately to be caulked
Hearns Journey from Hudsons Bay p.460-
When the Ships have remained in the Bay so long that the Cranberries are ripe some of the Captains have carried them home in Water with great success
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