Tour in England, No* 10 . 
331 
In England the most valuable pieces for 
Mess beef are taken from the brisket and 
round, fig. 31 D & G. Now in these two points 
it will be seen that this animal is especially 
good, and would probably cut twice or per¬ 
haps three times as much from these parts, 
as jftg. 32, though it were ever so well fatted. 
The loin also at B, is broad and full, and here 
is where the steaks are cut, for which the 
butcher always gets an extra price. Then 
the plates at F, are round and thick, and this 
part is likewise valuable for salted beef. We 
now come to E, on the thigh, or gaskit, and 
A, on the point of the shoulder, and when the 
animal is as well bred as Jig. 31, good pieces 
may be obtained for jerking, or dried beef; 
whereas, in Jig. 32, little could be found on 
those points of any value, save the hide and 
bones. 
We trust now, that we have fairly and 
faithfully pointed out the superiority of a 
good animal, and the necessity of paying at¬ 
tention to the breed and rearing, in order to 
successfully compete in so valuable a market, 
as the liberality of the British Government 
has recently laid open to us. We especially 
hope that our western farmers on the broad 
prairies will heed this matter—they can no 
longer object to purchasing improved stock, 
since the price has become so low as we un¬ 
derstand it now is, in the United States. And 
they must recollect that they have but two 
ways of marketing their animals, barrelling 
them at home for a foreign market, or long, 
tedious, expensive driving, over the moun¬ 
tains to the eastern cities. We leave it to 
our western countrymen to say which is the 
best method for them to adopt. 
Several houses at the west, have gone ex¬ 
tensively into the business of packing pork 
for the English market, but we hear of none 
who have embarked in that of packing beef ; 
indeed the Board of Trade, of Montreal, in 
their circulars, say, that “ Mess Beef is so 
difficult to be procured, that as an article of 
general export, it is not worth attention.” 
This is a pretty confession to make, in a 
country where there are Durham bulls 
sufficient to produce a complete regeneration 
in the breed of cattle, in seven years, which 
would then turn out Mess Beef enough from, 
their broad buttocks and briskets, to rejoice 
all the poor manufacturers in Great Britain, 
and make their hearts glad in the eating 
of it. 
We do not give the particulars here as to 
the manner of packing beef and pork; sizes 
of the tierces, kits, and kegs, as American 
papers have latterly been teeming with all 
such directions; and besides, the process is 
so minute, that it requires experienced per¬ 
sons to go through with it, and as soon as the 
tariff was altered, enough of these immedi¬ 
ately embarked for the United States, with a 
view of attending to this business among us. 
Two very essential things are requisite, how¬ 
ever, especially in putting up beef. 1st. That 
the salt be pure; 2d, that a considerable 
quantity of sugar or molasses be put in the 
brine, so as to neutralise the action of the 
salt, and make the meat more palatable. This 
is highly necessary when packed for sea 
stores, as sugar is a scurvy preventive , where¬ 
as salt is a scurvy producer. It also expels 
the nutritious juices of the meat, and the 
more savory particles of the fat $ and at the 
same time, so hardens the lean, as to make 
it difficult of mastication, and scarcely palat¬ 
able. In packing for sea stores, it would be 
a good thing to take out all the bones, for 
they only increase the weight and bulk, with¬ 
out any benefit whatever, whereas, if left at 
