Salting Meat

Salting Meat -- A French professor denounces the use of saltpeter in brine intended for the preservation of flesh for food. That part of the saltpeter which ie absorbed by the meat, he eays, is uitric acid - a deadly poison. He aseribes to tliis chemioal change all the diseases ivhich are commou to marines aud others, Tvho subsist prineipally upon saltcd raeat - such as Bcurvy, sore guras, decayed teeth, ulcerB, &c, and advisus a total abandoDraent of saltpeter in picklo for beef, &c the best substituto for that artiele beiug a small quantity of ugar, ■which rendcra the meat swecter and more wholesome.