FRESH MEAT FROM SOUTH AMERICA.

Southland Times, Issue 596, 26 November 1866, Page 3

FRESH MEAT FROM SOUTH AMERICA.

A few days ago Lord Stanley stated in the House of Commons that a report had been received from Buenos Ayres on the various methods used in the country there to preserve meat in an effectual manner for transportation to Europe. The report is dated June 26 of the present year, and Mr Ford gives a full account of the native system of curing meat, then of Morgan's process for doing so by injecting a preparation through the circulatory system of the newly-killed animal, and next of Liebig's process for producing the extractum carnis. Finally, he gives an interesting account of an invention for transporting meat in a perfectly wholesome condition, and as fresh as when killed, of which ii appears we are likely to hear more in a few days. If the system should prove as satisfactory as it is hoped, it must effect a complete revolution in our meat supplies from abroad, abolishing the necessity for importing living animals, and so diminishing the expense of transport. The following is Mr Ford's account of the new process called " Sloper's process : " — " The remaining process to be described is one of great interest, and has been lately patented by Messrs M'Call and;" Sloper. The patent has been conceded for the whole of South America to Messrs E. Paris and B. S. Sloper, who are at present at Buenos Ayres actively employed in making experiments, when, should they prove successful, a company will be formed in England for the working of this industry. These gentlemen profess to be able to wreserve meat in its fresh and raw state, which is to arrive in England or elsewhere in the exact condition as butcher's meat just killed, and be able to dispose of it at the rate of 4d to 5d per lb. ; and that, mereover, when taken out of the air-tight tins in which it is packed, and on being exposed in the air it will keep twice as long as ordinary butcher's meat. The curing process is simple, and is based on the destruction of oxygen from the vessel in which the meat is packed. All bone is extracted from the meat, but the fat is left. From the tin in which it is placed the air is exhausted by means of water forced in at the bottom, which, when it reaches the top, is allowed to redescend and run off, and the vacuum thus left is filled from above by a certain gas, the comp osition of which is kept a profound secret. The two holes at top and bottom are carefully soldered down, and the meat is then, ready for exportation. The only risk it runs is from leakage, the smallest opening in the tin case proving destructive by allowing the gas to escape and the air to get in. Messrs Paris and Sloper, on their arrival in April last at Buenos Ayres, gave an entertainment to the Vice-Presi-dent of the Argentic Eepublie, to the members of the government, and other gentlemen, with a view to their tasting samples of beef they had brought out with them from England, and which they had cured six months previously. The " tins on being opened were found to contain points in first-rate condition, and on their being cooked no difference could be detected from freshly killed meat. Most sanguine hopes are formed for the success of this important discovery, and it is expected that from 10,0001bs to 12,0001bs of beef, now ready and cured on this principle, will next month be despatched to England to satisfy the promoters of the projected company in London that the working of the process is practicable ; for although having proved successful in England, the same experiments have been thought necessary to be tried in this country, in order to judge the result on the cattle of South America, and also the effect of the heat of the voyage and crossing the line on the meat sent. Messrs j Paris and Sloper trust, on their return to London, to be allowed to give a dinner at G-uildhall on this Eiver Plate beef." — < Globe.'