VICTORIAN MEAT IN ENGLAND

Lyttelton Times, Volume XXXI, Issue 2593, 28 April 1869, Page 2

VICTORIAN MEAT IN ENGLAND

The following letter on this importa-• ject reached us by the last mail f r -' t don : "" I The Australian meat preservers ouzh* tr I satisfied with the unprecedented" i'? , of,attention which the samples of j mutton forwarded by them is now re i : T ’ lM jin this country. Australian m.-at ' ~- ? ! fa® l , formed one of the leading top \ i the past month. Not only has the su’v- '-‘ found its way into the columns of the politanand provincial press, but It i/ a ' favourably alluded to in several of ;be ctre' mas pantomimes, and—su-e inioa-v « growing popularity— forms the more than one of our music-fa 1 ~" r 'wherein the virtues of “ eood "a*-,-. 30 ?-- 3, mutton, at 6d per lb., are forcibly contrasted with the aonTv unwholesome and putrid made up into sausages by dishonest tr=X*! men. This success is the more because of the significant fact -hasince the failure of the South Ameri jerked beef experiments, people here-U-' dally the working classes—have been vDsLspicion* with respect to the use of preserv/meat in any form, however zool jectionable it might be in reality. To ID Tallermann is due the credit of combating prevailing prejudice with great efe-::.’ £ had scarcely commenced the work jagency established by him bet re h- f - - that a considerable portion of the favour with which English people reoL-ri-' preserved meats was directly attributi-.h - the rude and defective manner in was often prepared by inexperience: zsl-'l for the table. However goo 1 the meat —.£• be in its preserved condition, it was freqnent.T rendered perfectly unpalatable by im;>erftr cookery. The dangers of bad cV.kerv n-~-inereasei also by the unsatisfactory in which the meat is somet me? preserv-' Many colonists seem to think that thev hirnothing to do bnt to merely silt the_and mntton and send it over her:, a u---fatai mistake cannot be imagined. Tuis £. lacy has proved the great obstacle with who Mr Tallermann has had to contend from very first. No article of food, however gv; nutritious, or cheap, can find a permiuroplace in the English market unless - adapted to the tastes of the purchaser- ; resides, animal food is not so dear or here that people are likely to be drivin. : matter of sheer necessity, to the use ;f Australian meat, which, to secure a trade, rube at least as palatable, wholesome, at; cheap as the various descriptions cf mer> with which it comes into rivalry. I: »u with the view of ascertaining hr*- far the Victorian meats could be rendered rEtoable to English months that Mr Tiiie—in concaved the idea of organising a couple or dinners, at which ail the atria snon.: ;► composed of Australian beef and ntur..;i cooked in various ways. Oi the nrs; these dinners enough has been said. I; »a; admittedly a success, despite the def ochre manner in which some of the dishes hi.: ieon prepared. The second was more renoirki': and more successful. It took plare in ‘in.ary, and was presided over by Dr 3 o’ Bichardscn. senior physician to the nijn Infirmary for Diseases f the chest, and rotor of the Noce!,' Sziaue few, who vu supported by Dr H. E Paai, Dr 'taJlard, a: : various gentlemen connected with colondE in teres'. The guest* numbared about 2>.. the maj jrity being workmen and their wives. These men had been selected from some the leading establishments in London, iahuiing, amongst others. Penn's engineering work* at Mill* all, Water-low's printing establishment in L:ndon WaiL Samuda's ship-build-ing yard a: Poplar; Clowes and rons. porters ; Truman. Hanbury. B-nxsta. and 1; ; brewers; Defame and Col, stationers-. Pms s ( candle-works: also several of the priu_:l workmg-men’s dubs and instirates, the number of artisans thus represented belt g - mated at from no Mv.Oj. . ■ dinner comprised mutton pies, tearr.a.i pies, stews: bref and vegetables. heiis:;ui pud dine. Australian dumnidnes, r: : ediow: stuffed rcE of taanen, <—rtnt; 1 sassages, p.ttei neats, An The greater run | of the dishes appeared to give unennrie: satisfaction, ypeciiliy the Aurtradan ::u - i lings, which vanianeii witn ezu-a r;nc rapidiiy. bet rise puddings w ; -; oxst-aue. of as being too sain Tnts saimess a Air.-: the great impedimeiK in me way -f the rural use cf the preserved mean I: was. »• ever, stated by Mr Ttileraim thm ne :i----peered to receive within a dew diy, i drr-t supply ;i meat, in the curing :c v_:u as weli as sai: had bee: aseh I; wi_. mite remarked in passing, be verv str-ul-i the d-evido-pmeE; uf the r-aie :u > nrsldas preser-ei meat rr. ve i n fin? assisting the prccress o ; u_- mu to prduct. The leading me-duml in: antnurdtdes here concur in exrressmc ;;r-‘ approval cf the meat : a; me sam- :m; however, indicating varit-ns nm'U:;'' which reunite be emec ed :n re mn;r:t: preserving processes. Toe wockno-in v ; par.cci cc ue ioon-er appear so hi.re repeo r; most fav;.unac-iy ospatmt :: mm - or_ rworkmen, for there rare been a laepe nun:-: of oc-ders from hue virr. u- w; :ksu : : saxoles of the meat. The unuperoin:---

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