110 
The Food of the People. 
pally made ; and it was determined to undertake more particu- 
larly the subjects of "Meat," "Milk," " Fisli," "Cooking" and 
" Frauds " — frauds in the sale of food, whether by adulteration, 
or by the use of false weights and measures. In connexion with 
all of these subjects the attention of several meetings of the 
Committee has been devoted to the " Food markets " of London. 
The subject of " Meat" is, of course, of prime importance to 
the farmer. He has long known that the importation of foreign 
grain is capable of an almost indefinite extension ; but the 
importation of foreign meat has seemed a more difficult matter. 
Now, liowever, it appears as if the whole earth was preparing to 
send us animal food to compete with the flocks and herds of the 
United Kingdom ; and it is important that our agriculturists 
should inform themselves how far this is likely to be realised, 
and what may be its effect on them. 
Preserved Meats. — The importation of live animals is attended 
by so many evils that it seems at least as likely to be checked as to 
be seriously increased, but the importation of dead meat is capable 
of almost unlimited extension. This may be in the form of 
cooked meat, such as the " Ramornie " stewed beef from 
Australia ; or of salted meats, such as are prepared by Dr. 
Morgan's method of injection ; meats treated with the bisulphate 
of lime on Dr. Medlock's plan ; the various extracts, commonly 
called Liebig's extract of meat ; the frozen meats, a large con- 
signment of which, valued at 15,000/., is now on its way to 
London from Australia ; or some other of the thousands of modes 
by which science has succeeded, or may succeed hereafter, in 
overcoming the natural tendency of meat to putrify. This 
tendency may be said to be due to three principal causes. 1. 
Contact with oxygen contained in the air. 2. Moisture. 3. A 
temperature above 50° Fahr. Get rid of air and moisture, and 
even the higher temperature will bring no risk of putrefaction. 
The " Ramornie " stewed beef, from Australia, commands a 
rapid sale in the Metropolis. The retail price is about Id. a lb., 
for the prime parts of excellent beef, without bone, and already 
cooked. This is about equivalent to raw beef steak at Ad. a lb. 
The first consignments were considered to have too much fat, 
and to have been cooked at too high a temperature. An 
eminent medical witness informed the Committee that a tempe- 
rature of 170^ should not be exceeded in the cooking; that any 
greater heat was unnecessary, and tended to render the beef 
indigestible and less nutritious by hardening its fibre. The 
" Ramornie " beef is not salted, but simply stewed, and then 
hermetically sealed in canisters from which the moisture and the 
oxygen have been driven by the application of heat just before 
the sealing of the tins. Thus treated, the meat will keep in the 
