60 



Agricultural Gazette of N.S. JF. [Jan. 2, 1908. 



This ])0('t arrived in London hv the '" Hiiililand Marv " on the 13tli 

 Septend)er. The voyage occupied a period of thirtj-one days; the 

 temperature on board sliip hciiig maintained at about 20° Fahr. Sub- 

 seciuently the beef was warehou.sed in tlie Victoria Dock Store, at a 

 temperature of about 16° Fahr. The beef from which this sample was 

 taken was good average quality River Plate ox, of about 3 years old. 



C — A sample of prime English steer of the Norfolk breed (the shin weighing 

 about 10 tb.), freshly killed and broughtto the Sniitlificld market for 

 sale ou 1st January, 1907. 



1). — 2 lb. of Argentine chilled steak, ex " Highland Laird 

 in connection with sample A apply also to sam])le 1). 



E. — 2 lb. of Argentine frozen steak, ex " Highland Mary.' 

 cerning sample B apply also to sample M. 



F. — 2 lb. of English steak taken from a prime English steer of Norfolk 

 breed. Remarks concerning sample C apply also to sample F. 



My analysis of the lean meat from these samples gave in percentages: — 



The remarks 

 Remarks con- 



Comparative Values jor niaking Soups or Gravies. 



In order to ascertain whether the process employed for preserving the 

 carcases modified in any way the suitability of the meat for this purpo.se, 

 analyses of the hot-water extracts of the nitrogenous portions of the above 

 .shins were carried out. 



In the first place the shins were carefully weighed, and the proportions of 

 fat, lean^ and bone ascertained. These results are given in the following 

 table : — 



