K. DOMESTIC AND HOUSEHOLD ECONOMY. 501 



tlie weekly export of preserved meat from Sydney aver- 

 acrinsr 150 tons. The cans have the names and trade-marks 

 of the firms on their labels, as a protection against imitation 

 and adulteration. The process in all essentially the same 

 is about as follows : The best pieces of meat are selected, 

 all the bones are removed ; they are packed in cans of from 

 two to eight pounds, which are then closed by soldering, ex- 

 cept a small aperture in the lid ; half immersed and heated 

 about four hours in a chloride of calcium bath, with a boiling- 

 point of 260 to 270, until all vapor has been driven out. 

 The aperture is then closed with solder, and after remaining 

 half an hour longer in the bath, the cans are removed, paint- 

 ed with oil colors when cooled, labeled, and are then ready 

 for market. The ends become concave by atmospheric press- 

 ure. The meat is generally well cooked, and parts readily in 

 cutting in the direction of the fibres, retains all its nutri- 

 tious matter, is rich in fat and gelatinous, coagulated meat 

 essence, and can be used cold, cooked with vegetables, or 

 gently roasted. Although not quite as palatable as perfect- 

 Iv fresh meat, it is more so than salt meat, and far more nu- 

 tritious and digestible, and with proper care will keep in the 

 cans for years. An indication of its uses is found in its in- 

 troduction into Engjlish and French vessels of war as an ar- 

 tide of diet two or three times a week, as well as generally 

 into the commercial and passenger marine, and many private 

 houses. The chloride of calcium bath has been replaced in 

 some cases by superheated steam. Smoking meat (especially 

 pork) before using, thus preserved, according to some, adds 

 very much to its good qualities. An improvement, known 

 as the Jones patent, and employed by Forbes & Co., of Ab- 

 erdeen, consists in connecting the cans, while being heated, 

 with a vacuum chamber, so as to render a lower temperature 

 effective, thus preserving the delicacy of fish, fowl, game, 

 etc. It is well to remember that only selected pieces of meat 

 can be preserved in this way, and that a pound of it, there- 

 fore, contains more nutriment than an average pound of fresh 

 meat. The reports of the Board of Trade already show that 

 the trafiic in this article is extensive and rapidly increasing, 

 so that it is predicted that the importation from Australia 

 into Enc^land will soon amount to 10,000 tons per week. 14 

 (7,CCVII.,417. 



