Editing Creosote (section)

=====Industrial=====
Soon after it was discovered and recognized as the principle of meat smoking, wood-tar creosote became used as a replacement for the process. Several methods were used to apply the creosote. One was to dip the meat in pyroligneous acid or a water of diluted creosote, as Reichenbach did, or brush it over with them, and within one hour the meat would have the same quality of that of traditionally smoked preparations.<ref name=abel23/> Sometimes the creosote was diluted in vinegar rather than water, as vinegar was also used as a preservative.<ref name=letheby225/> Another was to place the meat in a closed box, and place with it a few drops of creosote in a small bottle. Because of the volatility of the creosote, the atmosphere was filled with a vapour containing it, and it would cover the flesh.<ref name=abel23/>

The application of wood tar to seagoing vessels was practiced through the 18th century and early 19th century, before the creosote was isolated as a compound. Wood-tar creosote was found not to be as effective in wood treatments, because it was harder to infuse the creosote into the wood cells, but still experiments<ref name=joerin767/> were done, including by many governments, because it proved to be less expensive on the market.<ref name=bradbury107/>