Argentine Frozen Meat Exports. 



239 



The sulphur further accelerates the drying, and assists in 

 preserving the product. 



When the process of curing is completed the hops are pre- 

 pared for shipment by pressing into bales. The press in general 

 use on the Pacific coast produces a bale 20 inches square at the 

 ends, and 5 feet long, weighing from 175 lb. to 250 lb. From 

 forty to seventy-five bales can be pressed in a day. The box 

 used for pressing is 20 inches wide, 5 feet long, and 8 to 10 feet 

 deep, and is surrounded by a strong framework of scantlings. 

 This " baler" is placed beneath the cooling-room, a hole being cut 

 in the floor as large as the mouth of the box, down which the 

 hops are shovelled until the box is filled. The pressing is 

 effected by means of rods, racks, and a fly-wheel worked by 

 horses. 



[Unite i States Department of Agriculture Farmers' Bulletin No. 115.] 



Export of Frozen Meat from Argentina. 



The Board of Agriculture have received a despatch from 

 H.M. Consul at Buenos Ayres relating to the frozen and 

 chilled meat industry of Argentina. 



The frozen meat trade in that country, which began in the 

 year 1883 with an export of 17,000 carcases of sheep, has 

 grown steadily every year, and in 1901 the total exports 

 amounted to 3,100,000 carcases of sheep, 133,000 of cattle, 

 and 500 pigs. 



There are at present three companies engaged in the trade, 

 — the Sansinena Company at Barracas, just outside the city of 

 Buenos Ayres ; the River Plate Fresh Meat Company at 

 Campana, on the River Parana ; and the Las Palmas Produce 

 Company at Zarate on the same river. These three companies 

 represent a capital of some .£800,000 sterling, employ 2,000 

 hands, and have a capacity of 15,000 sheep and 720 cattle per 

 twenty-four hours. 



The weight of meat and other products which passed through 

 these factories in 1901 was as follows : — Preserved meat (tinned 

 meat), 228 tons ; frozen meat, 112,000 tons ; grease, 859 tons ; 



