, 1877-03-03
American Meat in England.

The United States and Canada have been
turned to a. sources Of q supply of meat and
| during the past summer. and even up to the
present time, both live stock and meat in car
eass have been sent over in considerable guam
titles. In addition, there has been the pre-
served meat from Chicago, for which large
demand aas arisen as an adjunct for the table.
But even in bringing over meat In carcass
from the States, although no tropical ordeal
has TO be undergone, some of the FIRST ship
ments were not success. One cargo that
reached Liverpool in September sntAlled
loss of $1,000 owing to some faulty cOnstruc-
tion of the huge box in which the meat was
hung and an inadequate supply OF ice. When
the meat reached England it was unstable.
O,her and later shipments have turned out
well. As TO the quality of the live cattle,
,heir excellence may be gathered from the
fact that sixty head landed from the steamer
Dominion at Liverpool, on the 18th Of Jan,
were declared by competent authorities to DO
the finest animals ever imported into the
country, and their average weight was over
1900 pounds These cattle were bred in
Canada, and, in consequence Of the st. Lawr-
ence not being navigable, were forwarded
by rail to Portland, in Maine, and thence
shipped by steamer.
A fOurthnight previously the Ea&Otsh
brouget from New York to the AIersey $50
carcases preserved in the refrigerating cham
bers. On one day since the commencement
of the present year 200 tons of the meat
were landed from theree American steamers
at Liverpool This has been distributed to
some of the principal towns in the country,
and has found ready sale at remuneratiye
prices, but considerably below the ruling
rates of English meat. Several of our provin-
cial contemporaries have drawn attention to
the excellent quality of the article, and to
It's comparing not otdisadvantageously with the
greater portion of our home production. IL
has been sold at from 3lad. to 8 ID. per
pound, the latter being the highest amount
charged for the primest joints and cuts. The
trade during the past season and up to now
may be said TO have been tentative. but the
success that it has met with viii lead TO
large and increasing business. Both in the
United States and Canada great preparations
are being made For the transit Of meat in
carcass, the refriserating chambers, as fitted
with the latest improvements, are now found
to answer admirably, and the exporters are
arranging for large increase in their lumber
f,,r ,i,r fun ti1uumIrs DO,n fs''aI Ca"
ada and the States live stock may be expec-
ted in large quantities. Ia Canada we are
told that thousands of cattle are being fa.ten-
ed for the home market, and one firm alOne
near Toronto has 1900 head feeling, ready
for transport. Doubtless it will require
very large and constant importation of fresh
meat, either in The form of live stock carcass,
to effcct the home prices to very serious ex-
tent, but if, as appears to be the case, the
American meat fnds ready sale, and the
supply, az also seems likely. is not found to
be wanting, the Gust of the native article
must be reduced. The importation has al
ready, in several towns where 1t has been
sold, caused reduction IN the rates for Eng
lish meat of three halfpeDoe per pound dur
in.. the time that the other article was OBJ
,ainable, thus afordiug an indication OF
what is likely to happen when we receive
regular supply. With a prospective reduo-
,ion in ouI butchers bills. We shall probably
be able to solve problem which has been
long exercising the minds Of the public as to
who are the real gainers by the present high
prices. Breeders say that they are not, and
butchers repeat the statement in respect 10
Post.