THE PRESERVATION OF FOOD.—All organic foods tend rapidly to decompose and putrefy. Putrefaction only occurs when a warm and moist substance is exposed to the air. The problem of preserving any food, therefore, may be solved (1) by keeping it at a very low temperature, (2) by desiccating it, or (3) by boiling or steaming it so as to destroy any microbes in the food which would otherwise start putrefaction, and then fastening it in an air-tight case. Milk is commonly preserved as condensed milk, and in this condition is very valuable. A pure condensed milk is now supplied, prepared without the addition of sugar or any antiseptic, but in which, as in other condensed milks, all disease-producing or decomposition-producing microbes have been destroyed during the process of concentration. Milk may also be desiccated; in this condition it is difficult of digestion. In addition to the household methods of preserving fruits, large quantities of fruits—both moist and dry—are now imported, protected by syrup or sugar, in sealed canisters; and they retain the original flavour almost unchanged. The preservation of meat is effected by— 1. =Drying.=—This must be done rapidly. It is a process which is best applicable to fish, but has been applied also to beef. Dried Hamburg beef is used for making sausages. Pemmican, largely used by Arctic voyagers, consists of a mixture of meat and fat, dried and powdered along with some spices; it is generally eaten with some kind of meal. 2. =Cold.=—Frozen meat now forms a very large part of the food of the English people. If the meat has been frozen before rigor mortis (rigidity after death) has commenced, it keeps well; if frozen later, it rapidly decomposes after being thawed. Freezing arrests putrefaction and tends to conceal its odour. Hence the bad condition of frozen fish may not be detected until it is cooked. In cooking frozen meat, time should be allowed for thawing to occur, before the meat is placed in the oven. Much of the ill-founded prejudice against frozen meat arises from inattention to this point. Frozen meat is equal in nutritive value to and does not lose more in cooking than fresh meat. 3. =Salting= may be done with brine or saltpetre (nitrate of potassium); the latter does not decolourize the meat like the former. Salted meats have lost much of their nutritive material, in the form of albumin and salts, and the remaining meat is harder and more difficult of digestion than fresh meat. 4. =Immersion in antiseptic liquids= or gases, as sulphite of soda, is objectionable, on account of the addition of extraneous, and not altogether innocuous, salts. Boric acid powder is largely used for sprinkling on meat, particularly rabbits, etc., and for preserving hams and other meats. Its use is to be deprecated. All such meats should be thoroughly washed with water, before being cooked.