THE MEAT QUESTION.

Star (Christchurch), Issue 581, 31 March 1870, Page 3

THE MEAT QUESTION.

The great question of meat preservation advances. Almost every passing month registers some fresh triumph in the war against monopoly and dearness ; and the day is evidently not far distant when the invaluable scientific secret, by which meat may be preserved in its freshness and sweetness for any reasonable space of time, will be disclosed to our enterprising experimentalists. A new

claimant of success has recently stepped to the front. 'It has for some time past been well known that Professor Gamgee wa» engaged in practical researches into the various methods now in use for the preservation of the flesh of animals for food. He has tested all existing methods, and found them defective in some essential respects, and now comes forward to announce that he has discovered a process by which he expects st once to remove butchers' meat from the category of perishable commodities. He has tested the new system in this country. By the help of Messrs Bonsor, of Newgate Market, a number of " preserved " carcases were offered to butchers for sale at a somewhat enhanced price, the result being that a continuous supply has been thrown into the market and sold with readiness. There is little in colour aud appearance, and nothing as regards flavour and texture, to distinguish the preserved meat from, that slaughtered in the usual way. The chief or only difference is that the former will keep good for periods varying from three to 12 months, according to the length of time it has been exposed to the gases employed. The chief agent is sulphurous acid. In addition to the value of the discovery in the way of preservation, much of the cruelty attending the present system of killing will be abolished. In the first place, the animals are killed by being made to breathe carbonic oxide — that is, by a process analogous to the administration of chloroform, whereby insensibility is quickly produced. The animal is then bled, the carcase dressed in the ordinary way, and, when cold, 1b placed in an airtight chamber into which an atmosphere of mixed carbonic oxide and nitrogen is driven by a blower. Acid thrown off from charcoal is subsequently imparted to the meat, which is then left in the chamber undisturbed — in the case of sheep for seven or eight days ;. for pigs, 10 days ; and for bullocks, 18 or 20 days. The expense of the plant isinconsiderj able, and in England the cost of preserving amounts to 2d or 3d for a sheep, and to about Is for a bullock. An Australian stockbreeder lately took away with him some preserved sheep in order to test their travelling qualities, and to exhibit to his fellow-colonists the results that have been attained. "If these carcases reach Australia in good condition," remarks the Times, "it is not, too much to hope that the problem of a meat supply thence will be so'ved, and that colonial breeders will next turn the r attention to the quality of their stock, and will endeavour to produce animals equal in condition and flavour to those that now form the staple food of the better classes in England. The transit test is a severe one, and at present has been only applied for the much shoiter voyage between England and America. On this trip no injury has been sustained, and it is fairly probable that careful packing will enable the meat to bear the Australian voyage, and to arrive not only undamaged, but tempting in appearance. It was mentioned last month that the Emperor Napoleon had submitted the Australian preserved meat imported by Mr Tallerman to French cookery, and produced entrees that seem to have satisfied the Imperial palate. This month our most gracious Queen has testified her warm interest in the movement for providing cheap nutritious dinners for the poor. On the occasion of a deputation of working men waiting upon Mr Tallerman, a letter, written by Sir Thomas Biddulph, at her Majesty's command, was read, which stated that, "It will be very gratifying to her Majesty if the colonists of Australia are enabled to furnish a supply of wholesome animal food at a price within the reach of the poorer classes of this country, and her Majesty will watch with interest the progress of such an undertaking." The "penny dinner" movement is advancing alike in the metropolis and throughout the country; and numerous persons above the workingmen order — of restricted means or of frugal mmd — are found to avail themselves of these facilities for cheap dining. At Uttoxeler where the movement has been zealously promoted by the vicar, the local butchers have been induced to sell at the same price as that charged for the Australian mutton supplied by Mr J. M'Call.