DOI Seite / Zitierlink:
https://doi.org/10.11588/diglit.1311#0115
OF THE WORLD'S INDUSTRY. 87
and M'Call exhibit very fine samples of preserved viands and vegetables, and to each
a prize medal is awarded for excellence of material and preservation. Ritchie and
M'Call's deserve especial notice for the great size of the pieces of meat, combined with
all the firmness of texture that is attainable. All are said to be prepared by Goldner's
process, the results of which are equal, but not superior to the ordinary process, as far
as the jury could decide, after a very protracted examination and comparison. A pre-
served pig, entire, a conspicuous feature in the English Department, deserves notice as a
remarkably successful instance of curing on a large scale.
Canada deserves a very prominent mention for the abundance and excellence of the
preserved viands exhibited; but all are of the ordinary description of cured meats, and
none have any particular merit or novelty to entitle them to reward, except the hams of
G. Bernhardt, of Montreal, which have been awarded a prize medal. There are barrels
of beef, pork, and tongues, cases of smoked hams, bacon and sausages, kegs of lard,
&c., all produced at a remarkably cheap rate. Numerous other articles were noticed by
the jury, some with honourable mention, and some with the distinction of prize medals.
Excellent preserved salmon was exhibited by New Brunswick and Nova Scotia; pre-
served fresh meats from Australia in all respects equal to the English; admirable
boiled mutton in tin cases by the Newcastle Preserving Company, no whit inferior
to the English. Van Diemen's Land sent excellent hams and preserved meats; New
Zealand furnished dried mullets, while store of salt beef and pork travelled to the general
mart from the Cape of Good Hope. In short, the abundance of good cheer that was
displayed on every side, would have more than sufficed to furnish a hundred such bridal
feasts as were spread out by the rich Comacho before the wondering eyes of the delighted
Sancho Panza, as the illustrious Cid Hamet has recorded in his most entertaining his-
tory. Of a more recherche and delicate quality were the contributions from the land of
the Gaul, the land of exquisite cookery and scientific gourmandise, differing from those of
England, in being articles of luxury rather than of common use. Meat, fish, and vegetables,
with their various combinations of savoury sauces, were delicately offered to the taste of
the experienced connoisseur. Austria supplied a quantum, suff. of solid fare, hermetically
sealed; and moreover dispatched a flight of preserved larks, which obtained honourable
mention from the gentlemen of the jury. Spain acquired a prize medal for her hams of
Montanchis, sent from the Borough of Aviles. D. H. Carstens, of Lubeck, had a
prize medal awarded to him for his tin cases of pi'ovisions. Switzerland,, with the
thrifty economy natural to her people, exhibited fish and meats, dried and preserved in
a fresh state by simple dessication, a remarkable peculiarity, and one which obtained a
prize medal for the inventor, H. Baup. The specimens, however, wanted flavour, and
were discoloured, although perfectly fresh and sweet. Simplicity and cheapness were
the great recommendations of these articles. Russia exhibited fish, apparently in ex-
cellent condition. The United States were unrivalled in their display of hams, which
were declared by competent judges to be unsurpassable. Two prize medals testified the
approbation of the jury on this subject, to Charles Dufiield, of Louisville, and Schooley
and Hough, of Cincinnati. The cream, however, of American produce, was the meat-
biscuit of Gail Borden, a more concentrated food than which was never brought before
the public. The exhibitor combined the best wheat flour with the nutriment of the
finest beef, and presented them for use as- food in the form of a dry, inodorous, flat,
brittle cake, which will keep dry for an unlimited period. It only requires hot w?.ter
and seasoning to the taste to produce a first-rate, agreeably-flavoured, highly-nutritious
soup, somewhat of the consistence of sago. One pound of the biscuit grated, and boiled
in a pint of water, forms a rich nutritious soup. It is averred by the inventor, and he was
supported by authority satisfactory to the jury, that ten pounds of this substance, with
and M'Call exhibit very fine samples of preserved viands and vegetables, and to each
a prize medal is awarded for excellence of material and preservation. Ritchie and
M'Call's deserve especial notice for the great size of the pieces of meat, combined with
all the firmness of texture that is attainable. All are said to be prepared by Goldner's
process, the results of which are equal, but not superior to the ordinary process, as far
as the jury could decide, after a very protracted examination and comparison. A pre-
served pig, entire, a conspicuous feature in the English Department, deserves notice as a
remarkably successful instance of curing on a large scale.
Canada deserves a very prominent mention for the abundance and excellence of the
preserved viands exhibited; but all are of the ordinary description of cured meats, and
none have any particular merit or novelty to entitle them to reward, except the hams of
G. Bernhardt, of Montreal, which have been awarded a prize medal. There are barrels
of beef, pork, and tongues, cases of smoked hams, bacon and sausages, kegs of lard,
&c., all produced at a remarkably cheap rate. Numerous other articles were noticed by
the jury, some with honourable mention, and some with the distinction of prize medals.
Excellent preserved salmon was exhibited by New Brunswick and Nova Scotia; pre-
served fresh meats from Australia in all respects equal to the English; admirable
boiled mutton in tin cases by the Newcastle Preserving Company, no whit inferior
to the English. Van Diemen's Land sent excellent hams and preserved meats; New
Zealand furnished dried mullets, while store of salt beef and pork travelled to the general
mart from the Cape of Good Hope. In short, the abundance of good cheer that was
displayed on every side, would have more than sufficed to furnish a hundred such bridal
feasts as were spread out by the rich Comacho before the wondering eyes of the delighted
Sancho Panza, as the illustrious Cid Hamet has recorded in his most entertaining his-
tory. Of a more recherche and delicate quality were the contributions from the land of
the Gaul, the land of exquisite cookery and scientific gourmandise, differing from those of
England, in being articles of luxury rather than of common use. Meat, fish, and vegetables,
with their various combinations of savoury sauces, were delicately offered to the taste of
the experienced connoisseur. Austria supplied a quantum, suff. of solid fare, hermetically
sealed; and moreover dispatched a flight of preserved larks, which obtained honourable
mention from the gentlemen of the jury. Spain acquired a prize medal for her hams of
Montanchis, sent from the Borough of Aviles. D. H. Carstens, of Lubeck, had a
prize medal awarded to him for his tin cases of pi'ovisions. Switzerland,, with the
thrifty economy natural to her people, exhibited fish and meats, dried and preserved in
a fresh state by simple dessication, a remarkable peculiarity, and one which obtained a
prize medal for the inventor, H. Baup. The specimens, however, wanted flavour, and
were discoloured, although perfectly fresh and sweet. Simplicity and cheapness were
the great recommendations of these articles. Russia exhibited fish, apparently in ex-
cellent condition. The United States were unrivalled in their display of hams, which
were declared by competent judges to be unsurpassable. Two prize medals testified the
approbation of the jury on this subject, to Charles Dufiield, of Louisville, and Schooley
and Hough, of Cincinnati. The cream, however, of American produce, was the meat-
biscuit of Gail Borden, a more concentrated food than which was never brought before
the public. The exhibitor combined the best wheat flour with the nutriment of the
finest beef, and presented them for use as- food in the form of a dry, inodorous, flat,
brittle cake, which will keep dry for an unlimited period. It only requires hot w?.ter
and seasoning to the taste to produce a first-rate, agreeably-flavoured, highly-nutritious
soup, somewhat of the consistence of sago. One pound of the biscuit grated, and boiled
in a pint of water, forms a rich nutritious soup. It is averred by the inventor, and he was
supported by authority satisfactory to the jury, that ten pounds of this substance, with