sson's method of preserving vegetables seems to be very effective,
as applied to white and red cabbages, turnips, Brussels sprouts, and
such like. The process, as conducted in France, is very simple. The
vegetables are dried at a certain temperature (104 to 118 degrees
Fahrenheit), sufficient to expel the moisture without imparting a
burnt taste; and in this operation they lose nearly seven-eighths of
their original weight. The vegetables are then pressed forcibly into
the form of cakes, and are kept in tinfoil till required for use.
These vegetables require, when about to be eaten, rather more boiling
than those in the ordinary state. Some of the French ships of war are
supplied with them, much to the satisfaction of the crews. Dr Lindley
has stated, on the authority of a distinguished officer in the
antarctic expedition under Sir James Ross, that although all the
preserved meats used on that occasion were excellent, and there was
not the slightest ground for any complaint of their quality, the crew
became tired of the meat, but never of the vegetables. 'This should
shew us,' says Dr Lindley, 'that it is not sufficient to supply ships'
crews with preserved meats, but that they should be supplied with
vegetables also, the means of doing which is now afforded.' Generally
speaking, the flavour of preserved vegetables, whether prepared on
Masson's or on any other process, is fresher than that of the
meats--especially in the case of those which abound in the saccharine
principle, as beet, carrot, turnips, &c. The more farinaceous
vegetables, such as green peas, do not preserve so well.

One of the most remarkable, and perhaps valuable recent introductions,
in respect to preserved food, is the American _meat--biscuit_,
prepared by Mr Borden. A _biscuit-beef_ is prepared by a Frenchman, M.
Du Liscoet, resembling an ordinary coarse ship-biscuit; but this is
said to have 'an animal, salt, and not very agreeable taste.' The
American meat-biscuit, however, is prepared in a way which renders its
qualities easily intelligible. It contains in a concentrated form all
the nutriment of meat, combined with flour. The best wheaten flour is
employed, with the nutriment of the best beef, and the result is
presented for use as food in the form of a dry, inodorous, flat,
brittle cake, which will keep when dry for an unlimited period. When
required for use, it is dissolved in hot water, boiled, and seasoned
at pleasure, forming a soup about t