AUSTRALIAN MEAT AGENCIES.

Otago Witness, Issue 929, 18 September 1869, Page 16

AUSTRALIAN MEAT AGENCIES.

1 The following is the report of Mr D. Tallerman, Manager of the Australian Meats Agency, 31 Norton Polgate, London N.E. :— July9fch, 1869. The applications for information from all the colonies, respecting Australian meat, &c, have be ome 80 numerous, that we have determined up?npublishing a circular for transmission by each mail, giving reliable information as to the various shipments that arrive, their condition, and market price. <• Shippers of meat prepared by any new process will please Bend us particulars of the same, or place their consignees in communication with us. Meat of all descriptions, if in good condition, sells readily at paying rates. Orders for rolled meat have become so numerous, that 100 tons per week could bo placed at prices up to 425. We have been favoured with instructions from the Lords Commissioners of the Admiralty to supply a quantity of this class of meat for trial on board six of Her Majesty's ships in actual service. The result of the report of the various ships wjII be looked forward to with anxiety. The transactions of the month include— Whitehead's essence of beef (demand steady) 6s per lb ; tinned meat (Done on hand) 6d per lb. All faulty — 46 tiercea mutton and beef, ex Red Jacket, at 4£d; 15 do do, ex Moravian, at 4£d ; 10 do do, ex Champion of the Seas, at 4d ; 19 mutton only, ex Somersetshire, at 3id ; 61 mutton only, ex Johanna Maria, at 4d ; 100 beef in piokle, ex Quickstep, per Brisbane, 60s. In good condition but badly butchered — 50 kegs sheep's tongues, ex Orient, price not mentioned. Curers cannot be too particular as to the quality of meat they pack ; inattention to this can only result in loss to the shipper. We shall ne g'nd to recoive cODsignmonts of Australian cured or preserved meats, and place tho same oa ths home or continental markets. Our ngontß in the colonies (Melbo»rne, S. D. Tallerman. Esq. ; Adelaidn, J. M. Solomon, Kaq.) will give every information ; but friends requiring apoci.il replies will ploase enclose stamps to cover postage. DIRECTIONS FOR SIKAT PRESERVING. I. No animal should bo killed wbile in a fevered or excited state from driving ; fourteen days at least should elapae from the end of their journey till they are slaughtered. 2 They should bo kept without food sovoral hours before bfiag killed, eight or ton hours at least, aa food whioh is d'gosting and has only recently become absorbed ioto the circulation is very lia le to decomposition, aud will cause tho imnt to putrefy. 3. It mußfc bo borne in mind, that if formont&tion has set in, in however Bmall a degree, btforo tho meat is cured, it will continue. 4 The meat should be allowed to set thoroughly before it j* subjected to any preservative procesi, and should bo exposed freely to tho air while it is setting. 5. It is absolutely necessary thtt tho atmosphore should bo clear while preserving operations aro being carriod on. 6. The best parts only of tho beast should bo out up. 7. All moat should bo ourod with a sweet; picklo, one-third park augar, and tiva-thirda salt ; those proportions may bo altered nooordiogto taate. H>rbs and bay loavei m»y bo added with ndvmitngo. S. All nieafc should bo paokod in taljow that has bo-n twice boded, tho boiling ttiudiug to clarify it, and will prevent it turniDg ranoid. Tallow, after being moltod, »hould bo well atirred occasionally whilo pooling, to prevent it becoming seedy or porous. 0. In packing moat ia casks or cMcg, tallow should be run in tint to the thioknoan of •bout an inch, and allowed to sot ; tho meat should then be placed in, and tallow run ia t;ll it is covorod, and, when 0001. another tior of moftt, *c, until tho pftokago is full. 10. All kernels should bo t*kon out of tho meat boforo it it cored -any that m»y bo loft in will bo mrfl to turn bad. 11. AH moikta oared with tho bono •hould h&vo an inoUion made down tho bone, ■othat the pioklo may have free nocoia to it. IS. Ia ootimftting probablo rcceipta, w» idlowtnoo of 5 per cent' mast bo mad« for low ia weight by evaporation. meats xo rot cimip. 1. Legs of mutton Tvith bone. 2. Ditjto with »ll bono but ■hank ( **U<mout. , ' , rt ... 3. Roll mutton, or phaop with »ll bon« «- tr^to^i^Hllo^^Wll^tP^^Jw 0 ?- \ 4. Mutton to »idei. Jfor ihl* the ihe«p,

houidKedividedinhalf/andthe'boncsOTaokedf so that it will lay flat j it, should then be submitted to the preserving process," and when cured they should be tied in bales of; Bix. or eight' sides. 1 and th<n packed in the casks or tierces. .This is most likely to proye the simplest and' most economical method o£ exporting meat. , > ' 5.' Beef in joints of 71b each with the bone. 6. Beef ham, -without hone, rolled and corded. ' ' 7. Sides and briskets of beef, boned and oorded. 8. The undermentioned articles that are useless ia the colonies would realise well in this market : — tripe pickled, sheeps' tongues, with the root attached, cured and packed 'in fat, smoked and cured kangaroo hams and tails, cured raboits, kangaroo sausages. DR LETHEBY'S METHOD FOR PACKING AN» EXPORTING MEAT IN ITS FJRESH STATE. 1. The foregoing directions respecting condition of animals, atmosphere, &c, apply to this. 2. The beast, when ready for treatment, should be dipped for ten minutes or a quarter of an hour, according to Bize of joint, into fat, at a temperature of 240deg. to 250deg. Fahrenheit, so that the surface moisture may be thoroughly removed. 3. They should then be put into casks, and the casks filled up with fat at a temperature of about 200deg. Fahrenheit ; care being taken not to pack them too closely, so as they touch each other, or rest against the sides of the cask. Note. — I have not tho greatest faith in; the above process, but as it is propounded by one of the most distinguished chemists in England, and is very simple in its manner, I think it worthy ot trial. D. Tailbrman.