Volume 01: Production and resources of the northern and western districts of New South Wales, 1854 [ca. 1850-1857] - Page 473
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Transcription
275
MISCELLANEOUS NOTES
PRESERVED BEEF IN TIN CASES.
The preparation of preserved meat in tin cases has engaged the attention of the colonists of New South Wales. Considerable quantities have been exported to England from Newcastle - The Times & other London newspapers have taken notice of this export, and have borne testimony to the excellent quality of the Newcastle preserved beef, the Times in an article dated 6th July. [?] earnestly recommends it to Shipowners as an invaluable substitute and change for their crews once or twice a week, instead of salt beef & pork, especially as the change will not involve an extra expense.
Many masters of Ships have used this Australian
beef, & certified to its general fine quality; and with the necessity of taking such large supplies of live stock, but a powerful recommendation is
found in the fact that the Admiralty aware of the utility of using preserved boiled beef for the crews of her Majesty's ships, have required tenders for the supply of 1,000,000 lbs,"
Several masters of Ships trading to this Colony, have used this preserved meat in their voyage home & out and the article has remained unimpaired.
In this Colony herds of Cattle were long slaughtered only for their tallow, there is now no reason why an ounce of meat should be wasted, all the surplus stock of the Colony can be preserved in air tight cannisters and sent into the markets - Fresh meat packed in this manner is much cheaper done than in casks, a recommendation also being in more convenient storage, & in every way better for the supply of troop and ships, than meat preserved in the old fashioned way of pickling - England might be supplied with good beef & mutton ready cooked at five pence per pound. This preserved meat would be pound for pound, nearly as nourishing as meat, that has lately been killed, & would be altogether as wholesome, differing from English cooked meat only in having somewhat duller
relish.
Vegetables retain the delicacy of their flavour, when preserved in Cannisters, more perfectly than meat, at least that is the case with such sweet vegetables as beef [?], carrots and parsnips; the more mealy vegetables, green peas, for example do not keep well.
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