954 EEPORT or COMMISSIONER OF FISH AND FISHERIES. 



"lu the year 1877, 38,4G6 cattle, 20,773 sheep. 



"lu the year 1878, 56,850 cattle, 45,G41 sheep, 2,219 pigs. 



"The shipments for the year 1878 are not complete, as we will ship 

 about 1,500 more cattle, 1,200 sheep, and GOO pigs, before the 1st of 

 January, 1879. 



" As to our method of carrying these meats you understand perfectly. 

 We shipped very light of dressed meat during the snmmer months of 

 1878, as the large shipments of live cattle interfered with dressed meats, 

 which we think will be the case in the summer of 1879. We will ship 

 for the next four months an average of about 1,800 cattle, 2,200 sheep, 

 and COO pigs weekly, but will reduce our shipments very much about 

 the first of April, and ship heavily of live cattle during the warm season. 



"We commenced this business in a small way on the start, and have 

 increased from time to time till our outlay in refrigerator boxes and 

 machinery has amounted to $175,000. I shipjDcd the first beef that was. 

 shipped to Europe as an article of commerce. In fact, all small experi- 

 mental shipments, which amounted to very httle, were failures." 



What Mr. Eastman has done for meat others can do with fish, and I 

 am informed that Mr. Eugene Blackford shij)ped American salmon some 

 years since, the only drawback to the business being the want of cold 

 storage to keep the fish in good order in London. 



On the 4th of May, 1870, the Baltimore and Texas Steam Transporta- 

 tion Company was organized, and in its prospectus it is stated that 

 fresh beef, mutton, and game had been conveyed from London to Kio 

 in the steamer Eio de Janeiro fitted with the Tellier machine, and after a 

 voyage of 21 days they were found in perfect condition. During said trip, 

 and whilst on the equator and in its vicinity, the temperature in the 

 refrigerating-room was kept at from 32° to 33° Fahr., while outside it 

 ranged from 105^ to 107°, and the water itself stood at 80° to 90°. 



On the Gth of December, 1870,* M. Ch. Tellier addressed a note to 

 the Academy of Sciences relating that he had kept rooms at 0^ C, or at 

 most at — 1° C, and had preserved beef, mutton, game (with fur, feathers, 

 and entrails), and fish for seven and nine weeks. He said : " What I em- 

 ploy is a current of cold air, below 0<^ C, or currents of liquids between 

 — 8° C. and — 10°. • • • A slight and gentle desiccation amounting to 

 10 per cent, of the weight of meats in six weeks is attended with preservation 

 of the x)roduct." The abstraction of 18 or 20 per cent, of the moisture 

 at low tem])eratiu'es in vacuo will cure meats. In a second note addressed 

 to the Academy of Sciences on the 27th of December, 1870, ^I. Tellier 

 says that he first attempted desiccation in vacuo in 18G7. Bj^ the aid 

 of chloride of calcium a piece of meat was made to lose 25 -par cent, of 

 its moisture. Pasteur had recognized that from 25° to 40° C. (from 77° 

 to 104^ Falir.) was the most favorable range of temf^erature for putre- 

 faction. Thirty-two degrees Fahr., or 0<3 C, and 212° Fahr., or 100° C, 

 completely prevent it. Tellier says practice accords with science. At 

 * Couservation de la Viaude, &c. Par Cb. Tellier. Paris. 1871. 



