Chambers's Edinburgh Journal, No. 460, page 9 by Various Authors
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be imported into England, and sold at a cheaper rate than fresh meat in our metropolitan markets, to the great benefit of the lower-classes.' This is a statement well worth being borne in mind by some of those who are at present dazzled with gold-digging wonders.
In respect to the preserved meats at the Great Exhibition, many were merely cured or dried meats. From Canada, for instance, they comprised hams, bacon, tongues, and barrels of beef and pork. Among the miscellaneous contributions were grated beef, canisters of fresh salmon, 'admirable boiled mutton in tin cases,' dried mullets, 'mouton rôti,' fish, meats preserved in a fresh state by simple drying--on a plan practised in Switzerland--and preserved larks. Not the least remarkable was a preserved pig, which reclined in all its glory on the floor of the south-west gallery, and was a successful example of curing on a large scale. Still more striking than this, was the large partridge-pie, placed somewhat out of general notice in the 'Netherlands' department; a formidable pie it truly was, for it contained 150 partridges, with truffles, and weighed 250 pounds: it had been made a year before it was forwarded to London. But among the contributions more immediately relating to our present subject, may be mentioned those of Mr Gamble, which comprised, among others, a canister of preserved boiled mutton, which had been prepared for the arctic expedition in 1824; many such canisters were landed at Fury Beach in Prince Regent's Inlet; they were found by Sir John Ross at that spot in 1833 in a perfect state, and again by Sir James Ross in 1849, the meat being as sweet and wholesome as when prepared a quarter of a century before.
The range of these preserving processes is singularly wide and varied. If we take the trade-list of one of the manufacturers, such as that of Messrs Hogarth of Aberdeen, and glance through it, we shall find ample evidence of this. There are nearly twenty kinds of soups selling at about 2s. per quart-canis