264 [Assembly 



52 pounds 8 ounces; being, namely, bones 9 pounds 10 ounces, 

 waste in cooking^ 42 pounds 14 ounces ; total 52 pounds 8 ounces, 

 being more than one-half loss, &c. &c. 



To the question whether he attributed this deterioration to the 

 admixture of ather descriptions of meat with the British meats, 

 he answered " No ; I think from the experience the officers at 

 the victualling yards have of foreign meat they would be quite 

 alive to that ; they subject the meat to the exarnination which I 

 have described, and they also subject the meat to the test of boil- 

 ing, which is a sure test, but which I must say causes the greatest 

 discontent on the part of the contractors." 



To the question w^hether salted meats supplied under foreign 

 contracts have been equally good with those supplied under Brit- 

 ish contracts : he answers " I must say the meat supplied from 

 Hamburgh in particular and the Prussian meat and some of the 

 French meat is quite equal to any meat supplied in the United 

 Kingdom. I have my doubts as to the general quality of the 

 American meat ; we have been rather unfortunate with our 

 American meat ; we find now that there are very different quali- 

 ties of American meat, some of it may be considered inferior meat 

 at least not as good as our meat, but some of it is certainly first 

 rate quality" 



" I may add we have obtained information from several of the 

 large ship owners both at Liverpool and London, Green & Wigram 

 and parties of that description, and they invariably state that tlie 

 merchant seamen prefer the American meats to those of the 

 United Kingdom ; and I must say that our report from ships 

 generally speaking, with reference to Hamburgh meats andDant- 

 zic meats, and French meats, as far as they have come to office, 

 give the preference to those as compared with the meat of the 

 United Kingdom. 



^^The first foreign meat was introduced into the service in 

 1847." 



"The Hamburgh pork and the Dantzic pork, is said to be bet- 

 ter fed than the Irish ; it is decidedly a better fed, and larger des- 

 cription of meat, and at the same time it does not boil away even 



