000			02135cam a22003253u 4500
001			24158
003			UtSlPG
005			20260610133544.0
006			m
007			cr n
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040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aAP
100	1		_aVarious
245	1	0	_aChambers's Edinburgh Journal, No. 460 : _bVolume 18, New Series, October 23, 1852
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2008
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2008-01-04
508			_aProduced by Malcolm Farmer, Richard J. Shiffer and the Online Distributed Proofreading Team at http://www.pgdp.net
520			_a"Chambers's Edinburgh Journal, No. 460" by Various is a collection of articles written in the mid-19th century. This periodical features a variety of topics, ranging from scientific discussions on food preservation to fictional narratives and social commentary, aiming to inform and engage its readers on diverse themes of the time. The opening of the journal delves into the subject of preserved meats, addressing historical controversies and the innovations in food preservation methods. It explains the chemical processes behind the decay of organic substances and how these processes can be halted by controlling environmental factors like air, heat, and moisture. Furthermore, it recounts the public's reaction to reported instances of spoiled provisions, especially concerning military supplies, and offers a glimpse into the advancements in food preservation technologies. This exploration not only highlights the scientific aspects but also reflects the societal importance of reliable food sources during this era. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aPeriodicals
700	1		_aChambers, Robert, _d1802-1871
700	1		_aChambers, William, _d1800-1883
856	4	0	_uhttps://www.gutenberg.org/ebooks/24158
999			_c65159 _d65159