The Food of the People. 
Ill 
tins for years, and may be eaten with a little salt, and any other 
accompaniments suitable for cold stewed beef. The later con- 
signments are better than the first. The cooking has been done 
at a low(!r temperature than formerly, and there is less fat. 
Dr. Morgan's method of preserving meat is by the injection 
of brine. This may prove to be the best possible method of 
salting meat ; but it is desirable to avoid, if possible, the use of 
overmuch salt ; a little salt is useful, a great deal is injurious, 
as it hardens the fibre, and occasions waste. The Food Com- 
mittee received from the Admiralty a copy of the Reports pre- 
sented to their Lordships by the captains of a considerable 
number of vessels in which meat salted on Dr. Morgan's plan 
had been served to the men alternately with meat salted in the 
ordinary way by steeping and rubbing. The reports were very 
various. The Lords of the Admiralty appeared to regard them 
as in the main unfavourable to Dr. Morgan's plan ; but the 
Food Committee, looking to the prejudices likely to be excited 
by the introduction of a novel article of diet among common 
sailors, have expressed a somewhat different conclusion, and 
desire to see the experiment more fully tried. The meat in 
question, being killed and injected at Deptford, was doubtless 
very good meat ; but that which was killed and injected in South 
America, is of very inferior character. Nevertheless it com- 
mands at Liverpool a ready sale, at about 2>d. a lb. ; and is con- 
sumed to a considerable extent in Ireland. 
Dr. Medlock's method of preserving meat by the application 
of the bisulphate of lime has been partially tested with good 
results, and is now undergoing a crucial test at the house of the 
Society of Arts. The result of this experiment will belong to 
1868. There seems, however, to be little or no doubt that the 
bisulphate of lime may be usefully employed in slaughter houses, 
butchers' shops, and larders, dairies, cheesehouses, fishmongers' 
shops, applerooms, &c., to preserve meat, fish, milk, cheese, 
vegetables, &c., at least during moderately short periods. The 
liquid is very cheap, easily applied and to be purchased through 
any chemist. 
Liehicfs Extracts. — " Liebig's Extract of Meat," as it is called, 
is rapidly growing in favour with the educated classes in London. 
Strictly speaking, it is not meat, but merely the soluble matter 
of meat, without fibrine or albumen. The extract may be 
regarded as dried beef-tea, though there may be albumen in the 
latter, and there is none in the " Extract." When the Extractum 
Carnis, or the .beef-tea, is said by a medical witness not to be 
" Food," we see, by his subsequent explanations, that his meaning 
is that the extract is not a perfect food — such a food as v/ill alone 
support life. It contains only some, not the whole, of the ele- 
