The Hawaiian gazette., 1870-07-13

| MEAT PRESERVING IN AUsTRALIA.-Meat preserv-
ing is assuming such vast proportions in Austria
liza a new branch of industry that the following
description, furnished by correspondent, of what
may be seen every day at the Melbourne Meat Pre-
serving Companys Works, will be found interesting.
The works situated the banks of the Salt Water
River, about three miles from Melbourne, having
about half mile of river frontage and first being
it appears like the beginning of some town
ship--we scarcely imagine that the number of
buildings erected, and the various trades that be-
ing carried on are necessary for the production of an
article of food When you enter you find coopers,
painters tnmen, carpenters, butchers, &C., each pur
suing his trade, while the familiar crack of the
stock whip and the shouting of the stockmen to
take you suddenly to a Passing through the
premises without entering any of the buildings you
come to the river sde where barges being freight
ed with the final result of all this stir. The number
of hands employed is more than $50, and the wages
paid weekly exceed $500. Turning back for tour of
the place you invited the live articles, and
find them in large paddock of 5000 acres
where all the cattle and sheep after their journey
from up country before being slaughtered-amost
ceent provision, driven feverish animal is
slaughtered until it has recruited the being of
the primest character in consequences. After rest
the animals in their turn penned of, all the pens
being rooted in. The process of slaughtering is so
simple that two men and boy able to convert
into carrasses, fit fo-the butchers shop ITO sheep
per day. Orly the portion destined for food is
moved to the kitchen; the ofal goes another way to
be buried in pits, with layers of earth which quickly
converts it into valuable The butchers shop
to which the taken is peculiarly freefron
smell, extraordinary attention being given to ceanli
ness throughout the works. The legs and shoulders
of the sheep are boned" before preserving, and the
inferior parts only used for boiling down for tai
low &C. All the beef is boned. the rounds, Aanks,
and briskets turned into corned beef As fast
the is sorted into the requisite quantities it is
placed on trucks which run tramways to the kit
chen. There it is placed Oh trays and for a min
utes immersed in boiling water to remove ali
scum and any possible impurities Steam lifts next
carry the trays to tables upon which the meat is
placed and cut up into the exact weights required,
and each portion placed in tin each tin is filed
it is soldered up except small pinhole left in the
centre Of the top The tins then placed in patches
of 100 each trays with perforated bottoms and
on "traveers'' to the preserving room there they
arc partially immersed in heated baths and boiled
according the nature Of their contents. No ehemi
cal ingredient enters the tins which contain nothing
but Pure meat of the finest quality. When the tins
have been subjected long enough to heat. the Pnhoe
is soldered up, and cold wet sponge being placed
the solder the prevented from making its way
through The canister is then subjected to still
higher heat and afterwards taken to cooling
and when cold it placed the testing grOom where
it is allowed to remain long enough to betrAy any
possible defect. The consumption of this preserved
meat is rapidly Increasing, only for export but
for the colonial trade From the boiling down de-
partment something like ten tons of tallow per day
can be shipped. In a word nothing is allowed to go
to waste. The amount of business done viii be
derstood when it is stated that from 1909 to s,ses
sheep and 70 to so cattle used up" every week
London Neps.