NEW PRESERVING PROCESS.

Timaru Herald, Volume XLIII, Issue 3745, 2 October 1886, Page 3

NEW PRESERVING PROCESS.

A large company of friimtilk- centl-'men met m London on July 2!ith for the purpose of examining tho ''Kooscn " process of preserving fresh iisl), meat, and all kinds of food without ice. Tlie " Hoo*on " process", which i* very simplo iv its working, is accomplished by placing tbe fish or meat m ;t tteel ensk containing a solution of boruciu acid ami salt wator nfter which pressure is applied, and the cask is hermetically sealed. Two casks of salmon thus preserved, the fish having been caught on July 12th, were opened m the presence of tho company, and afterwards formed part of tbo ,ii",i« of the luncheon. Tlio salmon proved of excellent ll'ivour, mid there was nothing cillier m its appearance or taste to indicate that it hM\ not been quite recently i-nught. It H claimed that under the "Roo<en" proct-rs fish can bo kept m a wholesome and palatable state for fortvt«o (lavs, anil meal for live months. Several *peec-lir» wero delivered after tlie luncheon. J>r Day said he did not think Hint uny process invented during the present rent ury would prove more useful to man tlniii that which they were assembled to investigate. It would tend to decrease the cost of food, besides serving many other valuable purposes. Sir Joseph Fay re r expressed his belief that the process — which nas a lin.iit Ji<l<- and renlly scientific one — would be carried to a successful issue, nnd would supersede, all other methods of preserving fuod. It was mentionedthatMrZwicrzehwoski had successfully applied the process to strawberries ami other fiuil, ns well us to fish and meat.