Canned Foods

The process oí preserving aliments in tin had its origin at Naney, France. In 1841 Joseph Colin of that town establisbed au agency in London for the sale of tinned delicacies. Their cost compared to that of today reveáis what has been accomplished in cheapening these products during the past 56 years. In 1841 a quart of turtle soup in tin put np by Colin oost $3. 75 ; a small box of sardines, $1.25; an entire truffled salmón, $15; a beef tongue, f2; a Toulouse duck, truftied, $9. Vegetables were proportionately dear. Colin evidently carried his system much farther than is attemptd at the present day. He sold in tin an entire sucking pig, for which he charged $12.50, an entire turkey for $7.50, six pounds of roast' lamb for $4.25, and an entire pheasant for $12. 50. He also preserved butter in tin, for which he asked 75 cents a pound.