FROZEN MEAT IN FRANCE.

Stratford Evening Post, Volume XXVIII, Issue 34, 8 October 1915, Page 4

FROZEN MEAT IN FRANCE.

1 \ The French Department of Agricnl- t tore, in a recent report, relers to the c success of the trial of frozen I meat, which soon induced the t War Department not only to v replenish the depots with fro- c Ken meat, but also to send some, to .the i front, where the soldiers so highly ap-j predated it that it was decided that t all shiploads already arrived or about 1 to arrive should ho reserved ly for the army, and contracts were ' also made for a supply of Id,ooo tons 1 per month, beginning irom January I. ' 14)1 o. “The advantages of. Iro/.cfi t meat are easily seen, says the repoit. 1 “It may he transported from place to pkice without special luccantjpns. ■- packed in waggons or carts in easily i handled quarters, well I against external soiling. It is of hest | quality, not ,over fat. and pertectK healthy. It has at! the qualities <d ' fresh meat ,w hen eaten at the proper ( time—that it., cooled and kept necessary time; it js much more feu-, dor than meat still warm after slaughter. It is. besides, incomparably superior to that furnished by cattle. ed and often ill. following troops; 1 inlinitely superior to the tlesh of re- | 1 quisitioned cattle.” So .jar the meat | used has been 'principally Australian beef.