BEEF IN ENGLAND.

Thames Star, Volume XIV, Issue 4588, 18 September 1883, Page 2

BEEF IN ENGLAND.

What think the laborers of Heir Zealand of the following extract from a Home paper:—"lt will perhaps surprise y some people to hoar that tbero are still agricultural villages where the laborers do not taste ' a bit of batcher's meat' from one year's end to another. One • such village is High Roding, in Kssex, if one may judge from an interesting letter in the Guardian. It is commonly supposed that by tha time beef-tea hai been made out of a piece of meat all the ' goodness" has gone, and the residue is generally sold to the London hospitals at a ridiculously low price to feed pigs. la fact, however, the extraction of the best beef-tea only removes such of the * good* ness as is soluble in water, and the residue. although 'insipid^ and not remarkably digestible,' is/atill 'really nutritions/ Most people, by the way, have probably eaten something of the kind to their cost in the shape of the bouilli, which in a standing dish at small French inns. However, this residue of beef is highly appreciated down in Essex, and the "first of the laborers who tasted it exs claimed, 'Ah S if I had some, of this every day it would make a newsman, of me. 1 The vicar has now obtained large consignments of it from some of; the hospitals, and it is,, eagerly bought by the villagers at a price sufficient to repay tho prime charge and cost of carnage. Wh»fe proportion of our agricultural population, one wonders, would be equally glad tegefe the husk 01 meat which has hitherto beep feeding the pigs ? "