BISULPHATE OF LIME.

Colonist, Volume XII, Issue 1243, 24 August 1869, Page 3

BISULPHATE OF LIME.

The following extract from an Otaso letter on this important subject has been handed to us: — - The Bi-sulphate of Lime is a recently patented fluid, and is the only preservative for meat, poultry, &c. It is in large use here by all saleamen, and preserves the joints perfectly fresh and juicy. Meat preserved by this process is already sent here in large quantities from South America ; and only a few weeks ago meat arrived here from Australia treated with it perfectly sweet, fresh, and juicy. It is therefore a sure success, and there will be, and indeed already is, an immense demand for ifc. In Melbourne the price quoted is 6s. 6d. per gallon. The great use of this bisulphate, apart from thd3 enormous consumption it will command for the preservation of joints for the English market, will be for butchers and squatters up country, and for all who are obliged to kill at one time large quantities of meat, and to run the risk of its keeping good. By keeping a stock of this fluid always by them, they will have one means of preserving their meat perfectly fresh, and as juicy as when first killed; and so all risk will be at an end. The directions given are as follows: — For immediate or home consumption or on board ship. Joints of meat: Steep in the solution one minute or longer, if used in India or the tropics, and hang them up in a dry airy situation. Repeat the operation once or twice a week, or oftener, if the heat of the weather or state of tho meat renders it desirable. So long as the meat retains a nice dry surface (after the treatment), the operation need not be repeated. If more convenient, they may be saturated all over with the solution (using for the purpose a soft cloth, sponge, or painter's brush). New slaughtered meat should be allowed to get as cold and well set as practicable, before supplying the solution; poultry, game, fish, &c, should have the entrails removed before being stuffed. For exportation from Australia, New Zealand, &c, and for fresh meat in casks for use on board ship: Steep the joints in the solution for thirty minutes ; pack them in casks (previously well rinsed with the same) head up immediately, and pour in a gallon through the bungholo. N.B. —The casks should be as nearly airtight as possible, watertight indispensable, and great attention should be paid to tbe casks being thoroughly rinsed out with Bisulphate of Lime immediately before being used.