Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1871-05-31
agricultural.

FRE-u Bier From TExAs.=We have Just
finished breakfast and as we feel unusually
well, having greatly enjoyed the meal, we
propose to give an item on what we had
IL came to us IN Theoretically sealed can
labeled L-MAN's CONCENTRATED Roast LIEF,
and We find il but the solving Of the problem
which has agltated the scientific men OF
Of our country for the last quarter OF cen
turv How can we get the meat of the wild
and grass led cattle of Texas TO our marke
at a reasonable price and in good order
We have brought the hides, the tallOw, the
horns the boots and salt junk, but unit
now all attcmps To bring the fresh meat has
proved failure.
The Gamgee process was thought at one
time TO BE- a sue ess and a fortune but alter re-
heated trmIs ami experiments, 1t has been
abandoned, as it Is only d partial success IN
IN cJld climates, and a total failure with
Southern cattle
Other attempts have been made, to bring
the Iexas meat into the Northern market 10y
refrigerator cars and vessels, and by preserv-
ING bv means Of grass, but all have tailed
az when EXPOSED 10 the atmosphere here, II
will faint, almost immediately
We had also LIebey's EXtratct OF Beet,
which II put up in South Ame lea, and II
manufactured by boiling and evaporation and
IN every ounce of this extract we have all the
sediment Of three hundred pounds of water
which must contain more or less filth. Lie
by the inventor speaks of 1t thus. = In my
extract give you the albumen OF meat which
should no. be separated form the frbrin there
fore It's well in Is use TO bOIi with It, a small
piece Of meat The time may come when
human ingenuity will devise the means Of
preser wing the two together, bat protab ly
never But here we have +, all the juice;
of the meat preserved with the h5rn with
out N ounce Of bone or waste OF any kind
We copy the following from their circular
describing the process
This beef i killed near the rich pastures
where it is fatfened and while in perfect,
healthy condition. As soon as dressed 1t j
cut from the bone, let down into vacuum
chamber where the air is exhausted so per
fectly that the meat is cool d by its own ev5 p
grafton to about 40 deg. 10 this pro ess d
shrinks about five per cent. in five minutes
and looses all the rank animal smell an
taste of fresh dressed beef or mutton.
From the vacuum chamber l. Is passed in
t. ventilated oven, about twelve feet high
The meat moves slowly down, and passe
through the oven in three hours, while
current OF pure air between leo and $50 de
grees temperature Is rising up through 1t
The Juices IRON the tiers hOw down upoI
tho-e below. Long before it arrives at th
bJttom it ceases 10 drip, so that no part o
the nutrltlNe element D. IO-t, LHe NuOle % ID
extract being concentrated in the meat. Thi
meat Is already better cooked than it b
IN any ordinary stove or range, a. the juice
were all concentrated in it while roasting
Ii is always ready tor use requires no re
frigeTatur requires no care IN storing
conveniently transported, az it occupies bu
one fourth the space and weighs less thai
one fourth rs much as when preserved b
sailing. At the family table it requires n
carving, and we know that all properly serve
with meat pure and sweet, and good enoug
for any. ana that we have not invited then
to engage in bone picking for a living.
And now having a trial OF 1t We know where
of We speak, and we can heartily endorse /
and We find IL oil they claim - the cheapes
meat IN the market az each pound of thI
has all the nutrIment Of three pounds of or
binary beef, and l. sold for ID cents for
3 pound can.-ONE WHO HAS Tried IT.