The Dead Meat Trade.

Feilding Star, Volume XVI, Issue 249, 24 April 1895, Page 3

The Dead Meat Trade.

A NEW DEPARTURE. It has for some time past been a much debated question auioog those most intimately concerned in the dead meat Irate with Europe as to "whether chilled meat would not be the next new departure in tbe business. Within the past year the export of chilled meat from Australasia to Europe has appeared to many pood judges to be within measurable distance in consequence, of the advantages derived from the invention of the thermostat, which may be shortly described as a mechanical application that regulates the temperature of a cool storeroom or ship's hold, just as the governor regulates the stfiani of an engine. We uuderstand that the owners of the patent rights of this invention and a large dealer of Liverpool, have combined to test the commercial value of a shipment of chilled **Beef from New Zealand to London. For this purpose a cool chamber is being secured in tbe Gothic lor her next outward voyage, and arrangements have been made to ship by that vessel from Wellington direct to London from 1000 to 1200 quarters of beef. The beef will necessari ly be hung during transit, instead of being stowed, as it would be if frozen. This means, of course, an enchanced cost of freight, but this, it is conn dently anticipated, will be compensated by the increased value in London. It would seem that those engaged in this adventure are satisfied, from Canadian experience with chilled meat, that it must succeed. In Canada it is chilled at a temperature of from 27 to 30 degrees lor 50 days. Taking this as a certain and safe limit, the time for a New Zealand shipment would be distributed as follows :— For killing and shipping, 4 days ; duration ot voyaue, 35 days ; landing and storage, 2 days ; sale, distribution and consumption, 10 days : total, 50 oays. — Times.