The daily morning journal and courier., 1899-04-20

dllIer m any respect from that described
 by you as applying to roast beef?"
 There is no difference whatever re-
 specting the process of sterilization and
 cooking, There is difference, however
 in the preparation of corned beef, as it
 is well known such beef has to be and
 is pickled prior to being cooked.'
 How about the OK tongues, lunch
 tongues and other articles mentioned by
 you?"
 "These products are cooked in a simi-
 lar way to that already described, but
 are subjected to much higher temper
 ature in the final finish, We find that
 meat varies in texture, and it is neces-
 sary to subject several articles to a
 much greater degree of heat in order
 that sterilization and cooking be com
 plete."
 What is the relative value of this
 meat as compared with the fresh meat
 sold in the principal 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 cattle, but the meat
 itself is as palatable as nutritious and
 in nearly all respects as desirable as the
 heavier meats. You must be yourself fla
 miliar With what is termed Christmas
 beef,' and you know that the heavy cuts are always considered in a certain trade
 more desirable than the lighter meats. Canned goods of this description are | largely consumed by the mass of people | who find it advantageous to keep them on hand. especially during warm wealth ] CT, so that meals may be prepared with out the expense or inconvenience of heating arrangements. They are cooked and ready for use, and, in the case of roast beef, require simply an addition of condiments, such as salt and pepper, to make them palatable. There are al- ways directions printed on each can of roast beef that the can must be cooled before opening and the contents re- moved immediately When eaten cold after the can is chilled the meat is firm and solid, and can be easily sliced When meals are being prepared in cool CT seasons and fires are necessary for cooking purposes, this article may be made into steWs and when mixed with vegetables and properly seasoned is a most desirable and palatable dish, As there is no bone and as the boiling has produced a shrinkage which expels large portion of the water from the meat, the contents of the can contains more nutriment than is contained in fresh beef, pound for pound, and meats prepared by this process are more eco- nomcal than any other obtainable These meats reach the consumer cooked at a cost of about ten cents per pound, and, being free from bone and gristle, are really the cheapest meat offered on the market.
 Besides the general demand for these goods from consumers of the class noted, there is a steady demand during the proper seasons from camping parties, logging camps and for ship supplies. The armies of Europe use large quanti- ties and have had these goods as a ra- tion for many years. They have been found satisfactory in every way, and orders are being received continually for this purpose. These goods, while not regarded as a luxury, nevertheless are constantly being used, and the demand is annually increasing"
 Now as to canned chicken and tur- key and potted tongue and ham and brawn, how are they regarded by con sumers generality"
 They are handled by the better class of trade and are regarded as a kind of delicacy. The great bulk of the busi- ness is in canned corned beef and roast | beef Brawn is manufactured from the | pigs head and is what is known as head | cheese"
 Have you any definite information as to how these canned meats are regarded | by scientists in respect of nutrition?'
 Tn Europe this subject has been gone into with great thoroughness. The Brit ish, French and German governments have made exhaustive analyses, and | their results are tabulated and accessi- ble. In this country the department of | agriculture for few years past has been engaged in experimental work, but not to any such extent as the countries named. Not long ago Secretary Wilson, of the department of agriculture, re- quested from the office of experiment stations in Washington a full report on the question of the nutrition of canned meats This work was largely conduct ad by Professor AtWater. of the eXperi- nent station at Middletown, Conn. In ] report furnished by him to Secretary | Wilson he states that the food value of American meats. and especially the re- atiVe amounts of nutriment in the fresh and canned products, have been the sub ect of investigation by him. In the ex- made there are included anal yses of some hundreds of specimens, and ests of their digestibility have been made. He states in this report
 Comparing canned with fresh beef, he amount of nutriment in the canned such as boiled, roast and 'anned beef as ordinarily sold in tin )oXes, contains pound for pound more lutriment than fresh beef. The reason or this is simple In the process of 7 the fresh meat is boiled or oth- , rwise heated, and part of the water is lriven out, while extremely little of the ctual nutritive matter is extracted. { The bones are also removed, so that the 1 an contains the real nutrment of the l resh meat divested of the bone and ,art of the water. The heating of the | neat in the process destroys the bacte- f ia which would cause it to decompose, f nd sealing the cans dramatically pre- , ents the bacteria from entering, hence {, anned meat made from good material I yell put up keeps indefinitely without z polling What I have just said about l {,