The sun. [volume] (New York [N.Y.]) 1833-1916, 1899-03-19

moved. Ihey. arc allowed 10 remain III tnlS
cooling, room for about forty eight hours. when
comes thoroughly chilled, For canning ,pur-
quarters largely. for the reason that there Ia
less fat than upon the headquarters. The re-
which are picked. smoked and used for what
IL known commercially a. dried, beef The
shank g. "re, OF course. thrown into me it IT. iif
fercnt markets aud are consumed as fresh peel.
Now the, torcguartcr is taken to the cutting
bones the meat ia sent to the canning room,
and, when It is TO pc manufactured into roast
boiling temperature: where II remains Tor
about twenty minutes, immediately np9n
lqtes, causing contraction that squeezes out
the. natural water in the meat. producing a
s sbdmt 3 r OF SoL about on no A. per cent; N T veg It,
the extraction OF matter soluble, In water-;tS
per cent. IS actual. water, removed w the con;
results apply equally TO the cooking done in
the Kitchens OF tho land as well IA to that
done in every factory who're the mp2nutaetnre
minutes boiling il only II, partial cooking;
however. which ls necessary, before 1t is placed
in the can After the meat has been packed In
the can. the can Is tightly closed by soldering
on the outside. The can ia then placed
Fahrenheit. where it remains for about two
hours. This is for the purpose, OF complete and
ditional cooking Of the meat. At the expiration
OF the time mentioned the can is removed from
the retort and punctured in order hat any air
may escape. This process does not occupy over
a fraction OF a second in time. inasmnch as it
Is absolutely necessary to close 1t tight before
But / may add that. immediately after the Vent.
hole is closed. all cans subjected to the heat OF
and are Immediately cooled OH. The cans thus
prepared for market are then retained In q
room at a temperature OF about 81 Tor several
canning will speedily develop. and such cans as
are found imperfect are DESTROYED
- tho t,tttf tIhtF nj m "a uAFna. I.lf al " p N
any respect from that described by you as APP
plying 10 roast leCf?'
the proc SIS OF sterilization and cooking. There
is a difference. howeyeri N the preparation OF
t to be- and "'i IS p &c d p Mfai to bsing s cook ed9' mas
How about the OK tongues. lunch tongues
These products are cooked in a similar way
to that already described. but are subjected to
a much, higher temperature in the final finish.
We find that meat varies in texture. and IL Is
necessary TO SUI lcct several articles TO a much
ton and cooking be complete"
What is the relative value OF this meat as
compared with the fresh meat sold in the prin-
cipal city markets Of the country
The meat. being somewhat leaner. is not as
desirable for roasts and. sirloin steaks in high
class restaurants as is that from heavier
nutritious and in nearly all RESPECTS as desir-
able as the heavier meats. You must be your
beef and YOU know that the heavy cuts are
always considered in a certain trade more de-
SlraDlc than the lighter meats. o.
Canned goods of this des ,ription are largely
consumed by the mass of people who find it
advantageous to keep them on hand, especially
during warm weather. so that meals may be
prepared without the expense or inconvenience
Of beating arraneements. They are cooked
beet, require simpIya an addition OF condiments.
such as S1 a ant pepper. to make them pal;
att ata sscb c Their q; r are a hs.t sd directions rec ions printed ri ed
moved Immediately When eaten cold after
and can be easily sliced. When meals are be-
ing prepared in cooler seasons and fires are
may he made into stews and when mixed with
Vegetables and properly seasoned is a most de-
s snS as t and E pSII1aS' 6s dish nro5 A. ther r i i no bone
which expels a large portion Of the water from
the meat, the contents Of the can contain more
nutriment than is contained in fresh beef,
pound for pound. and meats prepared by this
process, are more economical than any other
cooked at a cost of about 10 cents per pound.
and. being free from bone and gristle. are really
the Sheapesth meat offered on The market
from consumers, Of tbs, class noted, there is a
steady demand during the proper seasons from
supplies. The armies, OF Europe use large nuan-
titles. and have had these goods. as a ration for
tory in every way. aud orders are being re-
ceived continually for this purpose. These
fH'Ss' N are c @G1s t1HTF'i bai ns a u issary an nSv tie
demand is annually increasing"
Now, as to canned chicken and turkey and
pottcd tongue and ham and Drawn. how are
They, are handled. BY the better class OF
The great bulk OF the business is In canned
corned beef and roast, beef. Drawn in manu-
ttactured d . from o the pigs head and is what is
Have you any definite information as to how
these canned meats are regarded by scientists
In Europe this subject has been gone into
with great thooroughness; The British. French
tive analyses. and their results are tahulated
and accessible. In this country the Depart
been engaged in experimental work. but not to
any such extent as the countries named. Not
long ago Secretary Wilson OF the Department
Experiment Stations in Washington n full re-
port on the question OF the nutrition Of canned
Prof, Atwater of the Experiment Station at
SMiddletown, Conn: In q report furnished by
value Of American. meats. and especially the
relative amounts OF nutriment in the fresh and
canned products. have been the subject Of in
yestigation by him. In tho experiments made
there are included analyses Of some hundreds
Of specimens. and tests OF their digestibility
"Comparing canned with fresh beef, the
amount OF nutriment in the canned products.
narlly sold in tin. boxes, contains, pound for
pound more, nutriment than fresh beef. The
e esas n 'G the sh tfe Il s msnt is b bo eae or p 6fSsSs,s 9,
while extremely little ot the actual n%utritive
matter is extracted. The bones are also re-
moved. SO that the can contains the real nutri-
ment OF the fresh meat Invested OF the bone
and part Of the water. The heating, of the
meat In the process destroys the bacteria
which would cause it to decompose. and seal
Ing the cans Theoretically prevents the bacteria
from entering. hence canned meat made from
good material well put up keeps indefinitely
without spelling, What | have Just said about
the nutritive value is borne out BY all the
chemical analyses now available. including
those made under my own direction ms well as
those which | have been able to collect from
other sources
1t would appear from this that the highest
authorities in this country as well as in Eu-
rope regard canned meats put up in the man
ner described as equal in every way to fresh
beef as ordinarily cooked for the table, in fact,
pound for pound. owing to tho shrinkage the
cooking process involves, canned meats con-
tain more nutriment than the fresh beef.
Prof. Atwntcr, in another portion OF this
report. says: 1t is very unfortunate that the
value OF meats AND OF other food products for
nutrimenti is not better understood. To bring
the needed knowledge two things are neces-
sary, One is. careful scientific inquiry; the
other is that the knowledge should be popular
may have il and use 1t; that with this knowi-
edge people. would select and use their meat
and other foods much moro wiSalv and with