The sun. [volume] (New York [N.Y.]) 1833-1916, 1878-11-10
Fresh Meat for Europe.

The export from this country to England
and Scotland OF live animals for butchering,
and Of freshly killed meat has now be-
come so considerable that the best means
OF utilizing the new source Of supply attract
attention at Glasgow and at London. Though
the trade cannot yet be said to have proved
one Of great profit to our dealers, it has
grown to large dimensions within short
space OF time, and as experiments now
making in those cities for the preservation
OF the meat during its transportation have in
view the further development Of the foreign
market, they are OF much interest to us.
The business OF importing fresh meat from
the United States had its origin at Glasgow
only about three years ago. The first 10
attempt 1t were firm Of butchers OF that
city by the name OF JOIN BELL & Sons who
do a large Wholesale trade in meat Since
that time the importatlons have grown SO
extensive that our beef appears regularly
in the markets OF Glasgow and the Metro
politan Meat Market Of London. Not only
in price, but also in quality. it completes
with the other beef in Il country famous for
its superiority in that meat. Even our NUT
ton does not go begging
The difficulty, however, has been in the
transportation Of the fresh meat, and it has
proved so great that large numbers of live
animals destined for the English shamblcs
are shipped to tho other side Thus during
the year ending with last June our exports
OF live horned cattle amounted TO over
50 900 OF a total value OF nearly four mil
lions; Of sheep, over $4,000, valued at above
1898, 900; and of hogs, more than $1,000,
valued at S2G7, 900. During the same year
we exported OF freshly killed beef over
G,0O0000 pounds, valued at above $4,000, 900 (;
aud of mutton, over 10000 pounds, valued
at nearly $4,000. Ten years ago, in 1868, we
not only did not export fresh meat but our
whole expectation Of live animals, including
horses and mules. did not amount in value
to a fifth part OF our foreign shipment OF
horned cattle alone In 1878.
II would manfostly be better il all our
meat sent TO England could be slaughtered
in advance; and to accomplish SO desirable
an end, the Glasgow firm of which we have
spoken have been devising the means. They
have had the assistance OF a scientific ex-
port named ]. J. COLEMAN and they claim
to have solved the problem.
leo has hitherto been used for cooling tho
air in the chambers Of the Atlantic steam
ers containing the suspended meat quarters
But that has proved to be very unsatis-
factory means of preserving the meat. II
the voyage chances 10 bc unusually pro-
tracted, the stock OF lee may be exhausted
long before the British shores are reached
The space required for the store Of ice Is
very large when considered in relation to
| that occupied by tho meat and the freight
room it takes up Is costly. More important
still, the meat-preserving power Of the ice
cooled current of air sent into the meat
chamber dminshes very rapidly after the
meat has boon exposed to its influence for a
| period of ten days or So and the moist air
tends to bring about a mouidy deposit on
tho ileshy surfaces.
The Messrs. BELL and Mr. COLEMAN
therefore, set about the securing OF dry all
as the reiligcrating agent, and machine
! thoy have invented for this purpose has
| been tried, with results which are described
in London engineering papers as entirely
satisfactory II is OF II size SO small that II
will readily go into the 'twcen-decks space
OF an Atlantic steamer, and occupy only
about five per cent. OF the cargo-carrying
space which has to be- paid for by tho i'm.
| porter. Briefly, the machine consists OF a
couple OF accomplishing cylinders, ar.
rangements for cooling the compressed air
by means Of currents or Jets of water, do.
vices for abstractlng the moisture from the
air while still in the compressed state and
a couple of air-expansion cylinders, In which
the dry air in the course o. its expansion be
comes reduced to any desired degree.
During the hottest weather last summer
II quantity Of American fresh beef In quarters
and a number OF carcasses of lamb aud nut
ton were suspended in the refrgeratine
chamber for period of twelve days. Tn,
meat was then taken out, cut up, aud distrb
uted to be tested. without charging upon
the opinions given" says the London Iron
" we may say that the most crucial tes