Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1874-04-24

We are all familiar with the process
Of canning tomatoes, peaches and 9TH
erfruits, vegetables and oysters, but to
preserve In a similar way the best parts
of fine fat hogs, cattle and sheep is ga
huckleberry above our persimmon."
That the thing is practicable, no we'll
informed person viii doubt; that itcan
be made profitable in Tennessee is the
point w propose to discuss. And for
that purpose we copy from a letter
written IN Cincinnati, to the st. Louis
Democrat, the following statement:
sit is curious hat while the Germans
in Germany have been selling to the
British people and government consid-
cradle amounts of fresh cooked pork,
and sausage meat preserved in tins,
such a trade has never entered into the
minds of their compatriots here, nor
even among our more enlightened
American packers, TO do the same in
the West. Indeed, We had some buy
ers of pork early in the present season
from Hanover, who have taken it over
with them for sale, as our prices are
much lower than theirs. For what our
packers paid four or Ave cents, the Ger
mans have topay twenty-se or thirty
cents. And yet they have pushed their
own meats into consumption among
the British while buying of us here,
paying not only the cost of conveyance,
but duty on import. The London pa
pers a few months ago, noticed one
shipment of twenty-four tons by the
English government, Of such cooked
pork to the African coast. all put up in
two and four-pound tins, together with
large qHantities of sausagemeat in me-
pound tins. l have been informed, too,
that the imports of Australian beef
and mutton into England have largely
increased within a few years. The
amount was not quite 10000 pounds in
1866, but reached over 40.0O0,000
pounds In 1872. Very little or no pork
is in this large supply"
A few years ago instead of sending
cheese to England, We imported agood
many tons of this preserved animal
substance, mainly for the consumption
of the upper ten thousand IN American
cities. Homemade cheese wa not
quite good enough for their use. Now
American factory cheese is largely con-
sumed in Great Britain by all classes,
reaching some seventy million pounds
a year. Science and enterprise wrought
the change. We commend the kEowl-
edge and industry of our German
cousins, who purchase fresh pork in
Cincinnati at four or FIVE centSapound,
pay duty on the same as It enters home
ports. and then sell it IN cans for the
consumption of British seamen and
soldiers at from % to 80 cents apound.
Now, all our picked pork, beef, ba-
con and dried beef, condensed in
England, goes to the tables Of the
poorer classes, being inferior in
quality to the best homemade meats.
Common sense says that we should
remedy this defect, which exists partly |
in the folly of raising inferior hogs,
cattle and sheep as food for advanced
civilized man in Europe, or even in our
own country; and partly IN the careless
and s~lovenly way in which we fatten
meat animals, slaughter, pack and cure
their flesh for market. We are apt to
handle provisions as we do rancid but
ter that is fit only for soap grease.
Nothing pays SO well as neatness, and
simply because nothing is somuch neg
lected. A farmers wife or daughter
of common intelligence can easily cook
and can a first rate dinner ten or one
hundred miles from Nashville, for con-
sumption in this city, and make money
by the operation. Study the facts of a
thousand women in industrious
Germany cooking pork, beef and NUT
ton for British soldiers nSouth Africa.
At the first thought the idea appears
preposterous; yet 2 moments reflection
tells US that the Bologna sausage is
typical. 1t stands for a whole volume
of meat facts, which are beginning to
be developed, and viii soon be forcibly
written. Good dinners, at the mini
mum cost to those that eat them, are
something tangible and toothsome,
about which this pen may venture to
write more than one article. An es-
sential element in a frst-class econom-
zeal dinner, is superior and nearly fresh
meat, which has cost no n much more
than sunshine costs the stock-grower Of
and Texas. Cheap meat
production, and a little cheaper meat
preservation, for the feeding of three
hundred million people in Europe, in
part at least, are business mat
Of great Importance. I'm
lgine a hungry mechanic, perhaps
brick and stone to build up a
city like Chicago, very rapidly, warm
his can of baked pork and beans
and cooked many miles distant
where land and fuel are plenty and
cheap. A little heat that q lamp may
gives a meal as hot as he wants
it. In the same way he may have hot
potatoes, hot rolls and hot coffee, with /:
IN expenditure for fuel which is next
o nothing in cost. Man has learned !
.he arts of producing and transporting
heat and other food much better than !
hat of preserving them in a cooked :
state. Dry bread, like crackers and
ea-buscuit, and dried meat, almost |
INIT the popular horizon IN this direc- f.
ion. But we notice in an exchange {
that a firm in Rochester, n. Y, ]
las a contract to furnish for /
he United States Navy fifty 7
thousand pounds Of dried Irish Pc :
.atoes, and many dried onions. t
While armies and navies are expensive