re again ' brogged.' Once more they are returned to the bath, and afterwards with- drawn, and stood to cool, and the process is complete. It may be here mentioned that some of the beef and mutton is partially baked or roasted before being placed in the tins, and these are labelled as ' roast ' beef or mutton, as distiaguished from the boiled, though the dif- ference, practically, when tasted, is very slight. " The steam retort process, as adopted by Messrs. Hogarth, who have by it preserved from time to time a large quantity of meat for our Government at tlie Deptford Victualling Yard, consists in placing the tins, with the ' pin-hole ' open, in what may be called a steam-tight retort, into which steam is allowed to pass, producing a pressure of something like 230 degrees. After an horn- and a half or two hours, they are taken out, and the ' pin-hole ' soldered down. They are then placed in the retort for an hour or an hour and a half, at a temperature of about 240 degrees, and then taken out and cooled. " The chloride of calcium process consists in placing the tins, with the ' pin-hole ' open, to about one-half or two-thirds their depth in a bath of solution of chloiide of _ calcium, by which a temperature may be gained of from 260 to 270 degrees. This temperature is only gradually arrived at, and for tlu-ee or four hours the steam escapes from the tins at the ' pin-holes.' The tins are then soldered down, but are continued in this bath for a further period before they are taken out to cool. In carrying out the above briefly-described pro- cesses, manufactiu-ers may vars' a little in details, some using a higher temperature than PBE (651 ) PRE others, 01" not subjecting the tins for so long a period to the hot baths, or modifying the operation of 'brogging,' or introducing some other slight modifications which do not really affect the main principle of these methods of preservation by heat. "The chief feature of the patent vacuum process of Mr. Jones is that each tin, as it stands in the hot bath, is connected by a tube with a vacuum chamber, and that the steam and moisture are from time to time suddenly di-a-s^Ti off from the tin by turning a tap con- nected with the chamber. The advantage of this process is that a vacuum is created in the tins more quickly than by the other heat processes, and thus the necessity of overcooking their contents, as in the other methods, in order to obtain a perfect vacuum, is to a great extent obviated, and the meat turns out more solid. This comparative complication, how- ever, sf Jones's process, and the difEculty in its manipulation, coupled with the fact that the weight of the contents of the tins is so greatly reduced by the absorbtion of the moisture, have militated against the adoption of the patent by meat-preservers generally, though many of them fully acknowledge its superiority to other methods in the food preserved by it.

AI-modernized reading of the original text

re again ' brogged.' Once more they are returned to the bath, and afterwards withdrawn, and stood to cool, and the process is complete. It may be here mentioned that some of the beef and mutton is partially baked or roasted before being placed in the tins, and these are labelled as ' roast ' beef or mutton, as distinguished from the boiled, though the difference, practically, when tasted, is very slight. " The steam retort process, as adopted by Messrs. Hogarth, who have by it preserved from time to time a large quantity of meat for our Government at tlie Deptford Victualling Yard, consists in placing the tins, with the ' pin-hole ' open, in what may be called a steam-tight retort, into which steam is allowed to pass, producing a pressure of something like 230 degrees. After an horn- and a half or two hours, they are taken out, and the ' pin-hole ' soldered down. They are then placed in the retort for an hour or an hour and a half, at a temperature of about 240 degrees, and then taken out and cooled. " The chloride of calcium process consists in placing the tins, with the ' pin-hole ' open, to about one-half or two-thirds their depth in a bath of solution of chloride of calcium, by which a temperature may be gained of from 260 to 270 degrees. This temperature is only gradually arrived at, and for three or four hours the steam escapes from the tins at the ' pin-holes.' The tins are then soldered down, but are continued in this bath for a further period before they are taken out to cool. In carrying out the above briefly-described processes, manufacturers may vary a little in details, some using a higher temperature than PBE (651 ) PRE others, 01" not subjecting the tins for so long a period to the hot baths, or modifying the operation of 'brogging,' or introducing some other slight modifications which do not really affect the main principle of these methods of preservation by heat. "The chief feature of the patent vacuum process of Mr. Jones is that each tin, as it stands in the hot bath, is connected by a tube with a vacuum chamber, and that the steam and moisture are from time to time suddenly drawn off from the tin by turning a tap connected with the chamber. The advantage of this process is that a vacuum is created in the tins more quickly than by the other heat processes, and thus the necessity of overcooking their contents, as in the other methods, in order to obtain a perfect vacuum, is to a great extent obviated, and the meat turns out more solid. This comparative complication, however, of Jones's process, and the difEculty in its manipulation, coupled with the fact that the weight of the contents of the tins is so greatly reduced by the absorbtion of the moisture, have militated against the adoption of the patent by meat-preservers generally, though many of them fully acknowledge its superiority to other methods in the food preserved by it.

Cassell's dictionary of cookery