204 NEW SOUTH WALES. 



from 12 to 18 P). of raw^ lean meat^ wMcli should return to tlie owner f d. 

 a lb. As this meat would scarcely yield any tallow, if boiled, the 

 return from canning is all gain to the grower, and the Colony generally 

 gains in an increased export of produce. There is, without doubt, a 

 great future before the preserved meat trade of Australia, as first-class 

 meat for canning is cheap, costing not over |d. a lb., while inferior 

 meat, such as is used for canning operations in America, is not worth 

 more than ^d. a lb., whereas for such meat the American packer has 

 to pay from Id. to lid. a lb., and he could not buy such meat as 

 ordinarily is here available under od. The difference in freight is 

 very trifling, and the cost of putting up the meat need not be any more 

 here than in America. It follows, therefore, that we should be able 

 to cajDture this valuable trade. 



Jjive Cattle. 



The export of live cattle cannot be considered a success, nor is it 

 likely to become one. There are difficulties in the way which could 

 only be surmounted by good management, but this one essential has 

 hitherto been conspicuous by its absence. The cost of freight, and the 

 fact that the beasts are all bush cattle and not accustomed to being 

 artificially fed, are the main drawbacks, otherwise there are no insur- 

 mountable obstacles. Given the right sort of cattle, proper ships, good 

 and suitable food, and experienced men in charge, there is no reason 

 why cattle cannot be delivered in England in first-class condition, but in 

 any case the cost of freight will always be a very serious item. 



Chilled Meat. 



The four shipments of chilled meat that have been made to England 

 have scarcely resulted in success. The first failed owing to a break- 

 down in the machinery. The mone^ results in the second were good; 

 but although the third shipment of beef arrived in a very satisfactory 

 condition, it met with an exceptionally bad market, and as the beef 

 was from New Zealand, and jjurchased in a high market, the shipment 

 must have resulted in loss. Nothing but failure could have been 

 expected from the fourth shipment, which was from Queensland, as the 

 one essential was neglected, namely, the keeping the meat at an even 

 temperature for which a thermometer was required, and none was used. 

 Chilled meat is candied in America 1,500 miles to New York, then by 

 sea 3,000 miles to Liverpool, and then railed over 200 miles further to 

 London and delivered in perfect order. Great care is exercised from 

 start to finish, but the beef is packed both in the cars and on the ships 

 nearly as closely as if it were frozen. There would seem to be no 

 difficulty in carrying beef from Australia to England at 28-50° F., that 

 is, just a little below freezing point. The juices in beef, it may be 

 remarked, freeze at 28-80" F., as against Avater at o2° F., and chilled 

 meat should be carried at not under 29°, and if possible at about 31°. 

 Many cxjierienced practical men are satisfied that the conveyance of 

 meat in a chilled condition to England will prove a success, and they 

 are not in the least discouraged because the shipments so far have been 

 attended by partial failure. If the meat be chilled in chambers in 

 which the air has been sterilised, and out of which all moisture and 

 gases emanating from the meat are extracted, and kept in cold, dry, 



