The New Orleans crescent. [volume] (New Orleans, La.) 1866-1869, 1869-04-18


We have taken the opportunity on several 90.
casions during the past ten days to speak Of the
beef put up in cans by the "Stabler Fresh Beef
Packing Company" Of Indianols, Texas, and to
commend 1t 10 the public attention as one Of the
most valuable inventions OF late days, particularly
for those who, from the peculiar nature of their
callines or residence, are debarred from regular
supply Of good fresh beef.
The process by which this beef is put up Is ex-
ceedingly simple. The animal after being killed
Is cut up into small pieces and all the bones
separated from the flesh. The meat is then
slightly sslted and spread upon inclined planes, 80
as to allow all the water in 1t to run of. The salt
is then shaken from it, and after being placed in
cans the air is pumped from them, the vacuum
thus created then filed by carbonic acid gas, and
the cans hermeticalIy sealed. The meat is then
ready for shipment, and will keep almost forever,
Just as sweet and as pure as when put up. The
whole process, from the butchering Of the beef to
the sealing mp Of the cans. takes only about three
hours, and the cost OF the operation is not az
much as the old sailing process. This process is
particularly adapted to q warm climate, for meat
killed In hot weather drains quicker and better.
while cattle are always fat.er in summer 10 Texas
than at other seasons.
Yesterday, Messrs. A. c. Pierpont Co., the
general agents 10 this city for the Stabler Beef
Packing Company, with view to testing sstisfsc-
torily to our merchants and ship masters the value
of this invention sent several cans OF the different
kinds Of meat put up by the company to the
"wood's House," well known eating. house ct
the corner of Gravier and Tchoup pitoulss streets
with instructions to follow strictly the printed
directions in preparing IT, and invited the mer-
chants of the neighborhood and many members Of
the press TO come and take luncheon at II o'clock
NJ. Al the hour named there was a large st.
tendance, comprising many of the staunchest
grocers Of the city, several old ship masters and
not q few connoisseurs Of good grub.
The meats which were served up were tender
loin beef steaks, eighteen months old, mutton
chops put up in the spring Of 1865, and beef for
stews, packed year ago. All present ate with
an appetite which showed clearly that these vi
ands were palaiabe, and without one dissenting
voice, declared them to be even better than
Nessrs. Pierpont & Co. had represented. Our
reporter who was present, after making soms-
what lengthy and critical examination, also
agreed enthusiastically with the merchants, and
declares that be fully indorses all that they state
10 our advertising columns this morning. Thus Il
will be that in spite of the fact that the cooks
at the Woods House were entirely inexperienced
in preparing these meats, they succeeded In cook
ing them entirely 10 the satisfaction Of very crit
icsl and intelligent body Of gentlemen, who were
10 no way interested in the success Of the expert
ment. We look upon this as great triumph as
any article could achieve on its first introduce
ton.
Taking into consideration the importance OF
this trial SIS first step towards introducing into
general use these meats which cost delivered
here about half what is charged for Inferior arti
cles in our markets, and which must entirely
supersede salt meats on shpboard and in locali-
ties where newly butchered beef or mutton Is not
to be had. we can but congratulate the public
upon the result, and express the hope
that our sister State OF Texas may reap
the rich reward which, the genius and indus
| try Of her citizens have SO nobly earned. In con-
clusion we will request cur readers to peruse
Messrs. Pierpont & Co.'s advertisement, which
| appears elsewhere, sttentiveiy.