The Meat Preserving Business

A problem which has occupied the attention of economists, statesmen and rulers many years, is the best means of preserving as food for the human race the animal gubstances which are in abundance in many countries, and scarce and dear in the populous and wealthy states of Europe. Kings and emperors have taxed the scientiflc world for methods, and philanthropic societies have offered fabulous sums for the successful discovery of a process that would perfectly insure that object, and many have been employed - some suecessf ully and others partially successf ui, on account of cost and utility. Of all the processes, that of cooking andhermetically sealing has given the best satisfaction, and meat put up in tin cans, after cooking, hermetically sealed has so far proved the safest and cheapest. Meat preserved in this way has proved of great utility to the soldier, sailor and explorer, andhasexercisedamarked fluence on the health, comfort and general physique of the people using it. Yet it is not a perfect saving procesa, but it is the best known at present. The Americans brought to perfection the manner now in use of preserving by heat. Learned judges have decided that no one particular person is entitled to the credit ; that it originated with and was the invention of the old-fashioned housekeeper ; that the boned turkey, the jellies, and the good old-fashioned head cheese made by our grandmothers was the foundation of the vast trade now carried oh in the manner of canned fruits and canned meats. Vast sums have been spent in defending or prosecuting alleged infringements of patents, and the most able advocates in the land have been engaged on one side or the ether.