The Sun.
London, England, 1866-03-02 00:00:00

Cheap Beef and Mutton.

The high price to which butchers' meat
1335 ;t;
e-
toafined, caused at present much less by the 50r.,,'0
supply than the monopoly which the diferen-es
between the wholesale and the retail Valtle Pr°%
to exist in the retail trade, together with the Pfrs,
a enhanced prices in
peeta of a real scarcity in the next two or three le",a
to the formation of an association of certain L,ivnencl
pool merchants to draw supplies of salted hee-ntli
mutton from Monte Video and other parts of Pv-01
proportion, have condue-r,
America, where cattle and sheep can be had ill 50
numbers and almost for the hunting. Last yeaf .0.
had some samples of South American dried heeltbier
troducedf to the metropolitan market, but, Ile-ary
rom the defective curing or the want of ettuti- 01
knowledge,C it was not appreciated. The l'ivel°o
thatom ptahney
defect seem t toa haves
inproceeded
curing,on the
that the defect was in the curing, and utPhPeniia 5
fashioned
in their experiment substituted 001;0,
terday, several gentlemen interested
brine curing for the drying prOCeSs*
..y.„,
in this all li;
portant. question of the supply of meat to our °vas
inuously increasing population met at the sale-re° 05
of Messrs. Keating and Hunt, Monument-yard' tor
the invitation of Mr. George Warriner (late iusPeckho
of culinary arrangements to the army), ot test 'OOl
merits of the meat imported by the new LiverP $
Company by the most satisfactory of an tef3ts?ch
, meal consisting only of the cheap viands by obitir
it is proposed to supplement the deficiency a °tea
home-bred supply. The principle of curing adl ea
is one which we arc told is very largely pr3ett3
both in Australia and America, and in faCt it ''',l;
pears to be nothing more than the old well-101°o
process of curing in strong brine and packing.o..
tierces. It may, however, and probably does, Ire
volve some specialities of which we are not aw`i,lf;
'
as we are told that it is a process invented by
Morgan, of the Veterinary College, publiol aleallo
that its peculiar advantage is that by it
ever,
juices are retained in the meat. Of this, h°vr f5O
there can be no doubt, that if such corned hee,,,,,
we had the opportunity of partaking of eter7s,
can be sold in any quantity, as Mr. Warrinertaii,
serfs, at 3d. per lb. wholesale, and 4d. per lb. re
021113,
it will be of the greatest advantage to the P 0 15.
tion of this country, and more especially of o,', 0.
bouring classes, who, we fear, unless sonic sne' Willstitute is found for ordinary butchers' meat' ras,
next year, and for two or three years afterWa:_,
so
essential it
suffer severely from the deficiency of so 3sl
article of food. For the army and '3oie
will be a very valuable source of suPPIS%,, ,' and
beef is decidedly superior to ordinary " P111'13614
loses less in cooking, the loss upon the one ot.
36, while upon the other it is only 25 Pateessrs.
As to the beef, the specimens served 1113 at ' 600-
Keating and Hunt's yesterday were uneo4ePyour,
able. The mutton had a somewhat ganl on'
be °bje ow
which, to some palates, might
coine
able, but both were excellent food, and, as 33
sional article of diet, will probably ere loPi; fve,
into general use. Mr. Dowling, of the W3r-d° jr.
Mr. Tyrone Power, of the Commissariat, an,nt at
Scott Robinson Purveyor-General, Were Pre% vcas
the luncheon. Robinson,
the course of conversation 1 rteJ
stated that 2,200 head of oxen were being inn4oute
every month in the form of this beef froni "0.1 to
Video, and that tho supply could be iocr°s-
- extent,