Home › The Principles of Cookery › Pyroligneous Acid

Pyroligneous Acid

Pyroligneous acid has the remarkable property of preventing the putrefaction of animal substances. It is well known that meat that has been smoked keeps better than that which has been dried without smoke; and it is now ascertained that this effect depends on the pyroligneous acid that rises with the smoke of the wood or turf which is employed in the process. When carefully purified and properly diluted with water, pyroligneous acid is used extensively as a substitute for common vinegar in pickling, and even in general use. Q