Preservation Of Food

-A new meuioa ot preserving animal and vegetable substanccs has been reeendy patented at Paris by meaus oí inmersión into a solution of gum tragucanth and gelatine, in tlie proportions of oee pound of tbe former to six onnues "f the latter, with the addition of twtjlve ounces of acetato of alumina. These ingredients are disbolved n water, and kept boiling for twenty-four hours, in order to nsure their ntimnto mixture. The meat, &., after benig vvashed and cloansed frum all blood or othor extraneous matter, is dipped into the hot 6olution and moved abo ut Hl it lor the ppace of two minutes; and then withdrawn, it must be esposed to the air for a day and nigbt, in order to dry the coating it has acquirod in the eolution, whieh, if not dry, would decompose. Tl is operation msy be re peated two or three times, if it be thought desirabh to form a thick coat over the substance whichit is intended to preserve. - Ag. Report.