The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1883-09-27
The Canning Of Meats.

1t is, no doubt, a fact that the can
ming of meats, which has been carried
on so extensively during some years
past, has furnished a market for large
portion of the inferior stock that has
been raised. This business has Indirect
ly, then, encouraged the production of
lOw-grade meat, because it is only the
lower class of stock that is used for can
ming purposes, this being bought at low
figures. The process of cooking and
mincing, salt and other seasoning beng
added, combine to Obliterate traces of
the low quality, though upon the taste of
those who have learned what flavor goes
with the higher classes of meat, no sue
.eessful deception can be practiced by
any process of seasoning whatever.
The insipid taste, always found in the
canned meats, is an exposure of it to
those who are accustomed to eating
meats of the higher grades.
1t is the common belief that ANYTHING
is good enough for making soup. No
mistake could lie greater than this; no
soup is first-class except it be made
from the carcass of a beast whose lean
flesh is full of rich meat Juices The
inferior portions of a high-bred, we'll
fattened beast viii make better soup OF
n better stew than the choicest cut from
the skinny carcasses generally bought
for canning, for even the neck of the
superior beast affords cuts having the
peculiar flavor and odor of high-class
meat. No part of it can escape this,
while no portion of the low grade can
possess it.S Yet the canning process
makes a market, as stated, for inferior
cattle, and in so fara it does this it, of
course, encourages their production,
/ and probably, in a degree, helps to keep
up the juice of inferior stock; directly an
| apparent benefit, but indirectly bar to
improvement. The eye is q guide when
looking at a work of art, but the senses
of smell and taste are alone able to
make apparent the d Inference that exists
between high-Class and lOw-class meat
Chemists who prepare extract of beet
now kept by drugg SITS for making beef
I tea, and for preparation in other forms
for use by the SEX, are presumed to I'M
dcrstand how VIDE range there is in
the qualities of the raw material they
use. They are. certa My far behind if
they do not understand this. The adj
vantage OF us ng the highest quality of
| beef for making beef extract would be
| doubly apparent; first in the quantity of
! the extract secured from a given
amount, and second in its flavor, OdOr
I anu Alltll ltlOuNLItSSs Clg WITCH We ICdu
that one pound only of pure extract is
obtained from thirty-four pounds of lean
muscle, we are forced to think that this
can not be a fair test. In other words,
that if the flesh were well charged with
Osmazome and rich meat juices, as it is
in high-bred, well-fatted animals only,
/ the product would be larger There are
/ then three tests which, taken together,
settle the question of quality in beef.
I These tests are, the odor, the amount
of pure extract Obtainable, and the pal
ate of the epicure. 1t is not extrava-
giant to say that there is naturally as
wide difference discOverable in the quail
ity of canned meats as in the fruits and
vegetables put up by the same process.
A peach of the highest quality, and ripe,
viii come out of the can showing the
| same quality possessed when it went in.
The same is true of sweet corn. Like
the peach or the plum, if beef of in
ferior grade and unripe, be put into the
can, it will come out as it went in, the
skinny, insipid stuff that no cultivated
taste will tolerate -LiUe Stock Journal