HOW TO COOK AUSTRALIAN MEAT. 
321 
with which the work is interspersed/ should render it attrac- 
tive, not only to the farmer, but also to every one taking an 
interest in such an important pursuit as agriculture. The 
thanks of the English agriculturist are due to Professors 
Church and Dyer for furnishing him with a work so well 
adapted to his requirements. 
Extracts from British and Foreign Journals. 
HOW TO COOK AUSTRALIAN MEAT. 
For some years it has been evident to those interested in 
the subject of the supply of food to the people, that the high 
price of meat in this country, and the probability of that high 
price not only being maintained, but increased, renders some 
action necessary to supplement the home supply, by impor- 
tation of meat either raw, cooked, or preserved. Whence this 
supply might be obtained was a question easily settled. The 
plains of Australia and South America are covered with 
countless flocks and herds sufficient to feed half Europe. 
How it could be made available was a far more difficult 
question to answer; and one which, at the present time, 
notwithstanding many experiments, cannot be said to be 
satisfactorily answered, though a great advance in the direc- 
tion of a settlement has been made. It is not within the 
province of this article to discuss the various efforts to render 
available for use in England the animal food that is rotting 
for lack of consumers on the Australian plains. It is, how- 
ever, necessary to refer to them in order to lead up to the 
subject to which it is more particularly desired to draw^ 
attention, viz. the aid that judicious cooking in this country 
may give towards making the supply of Australian and other 
preserved foods available for every-day use. 
The first step that had to be solved w r as the possibility of 
importing into this country meat, uncooked and in carcase, 
that should be able to compete w ith the meat on our butchers' 
stalls. This must be the aim of every one working in the 
matter; and anything short of this will do but little towards 
affecting the present state of the meat market in England. 
The Society of Arts, through its Food Committee, has w orked 
energetically on this point, and, by its suggestions and its 
encouragement, has afforded practical men an opportunity, 
