Report on the American and Canadian Meat Trade. 331 
The offal is thus disposed of : the blood is manufactured into 
a fertiliser ; the hearts and livers are sold for food, being made 
into w hat the Germans call " Bologna ;" the tallow is taken from 
the warm entrails, which are then thrown, with the rest of the 
refuse, into a tank and manufactured into a fertiliser. The 
value of the offal, blood, &c, is six or seven shillings. 
Ocean Transit and Arrival. 
The shipping-companies charge the exporters of fresh meat a 
given price for storage-room on board ship, generally 25s. to 30.9. 
per ton space of 40 cubic feet, ship's measurement. A ton 
space is said to contain, on an average, only one-third of a ton 
of meat. Considerable room is necessarily lost amongst the 
quarters of beef and carcasses of mutton as they hang ; and 
in addition to this there is the space occupied by the ice-room, 
in which no meat at all is, of course, hung, and which occupies, 
perhaps, one-fourth or one-fifth of the whole space allotted. The 
freight per ton of meat will consequently be about 4/. or, say, a 
half-penny a pound at most ; or, in other words, 27s. 6d. to 30s. 
per carcass, on the average. The value of the offal of these cattle 
more than balances the cost of keeping the cattle in New York 
until they are killed, of slaughtering, and of refrigerating the 
carcasses on shore ; and the total cost, therefore, of conveying 
cattle alive from Chicago to New York, and dead from the latter 
place to Liverpool, is thus less than one penny per pound on the 
meat, or, say in round numbers, 3Z. per carcass. On the other 
hand, the ocean freight on live cattle is SI. 10s. per beast, as 
against 30s. per carcass, dead. This enormous disparity will 
tend to limit the exportation of live cattle even in summer-time, 
and to totally stop it in winter. The dead-meat trade, however, 
requires that refrigerating-stores be provided to receive the meat 
on its arrival in this country, and it will then be established 
on a secure foundation. 
The arrangements in our ports for receiving the Transatlantic 
cargoes of dead meat are at present far from what the trade 
really requires. While the meat is still in mid-ocean, the 
agents on this side do what they can to dispose of it, for 
immediate delivery on arrival. Failing this, they have the 
privilege of keeping it a few days on board ship in the refrige- 
rating-rooms. There are at present no warehouses erected to 
receive the meat and to keep it at a low temperature, except 
the one in London belonging to the Fresh Preserved Meat 
Agency. But when it is discharged from the ship the meat 
is sent off by rail to various parts of the kingdom, in vans 
whose only preparation for keeping the meat cool en route are a 
