In the West Indies, and in South America, jerked beef is prepared by cutting the meat into slices, dipping them into sea-water or brine, and then drying them in the sun. The flesh of wild cattle is thus preserved at Buenos Ayres. Sometimes this dried meat is pounded in a mortar, into a uniform paste, which is pressed into jars, and if intended to supply the wants of the traveller, it is beaten up with maize meal and packed closely in leather bags. It is eaten in this state without further cooking. Drying meat in the air is said, however, to injure its flavor, and to dissipate a great portion of the nutritious juices. Some kinds of fish are preserved by slitting them down the middle, and drying them in the air to evaporate the moisture. Small cod, haddock, and stock fish, prepared in this way, will, if kept dry, remain good for a great length of time. Portable soup is prepared by processes similar to those used in the manufacture of glue. The gelatine of meat is dissolved by boiling water, and the water being evaporated, the gelatine is left in a solid state. Any fresh lean meat, with the fat cut away, will answer the purpose. Bones are also used for the purpose, the gelatine being extracted by means of a digester. In the French manufacture of _gelatine brut fin_, one hundred pounds of bones yield about twenty-five of gelatine, which is dried, cut up into dice, and used for making soup. 2. The effect of cold in the preservation of animal substances received a remarkable illustration in the discovery made by Pallas, in the year 1779, on the shores of the Frozen Ocean, near the mouth of the river Lena, of an animal of immense size, imbedded in ice, which, as it melted gradually, exposed it to the air and furnished food for the hungry wolves and other animals of those regions. It was the opinion of Cuvier that this animal differed from every known species of elephant, and was antediluvian, preserved from the remote period of the deluge in the mass of ice which enveloped it. Some of the hair of this animal may be seen in the museum of the Royal College of Surgeons, in Lincoln's Inn Fields, England.