At the end of the journey, which lasted for four days, the carcase was found to be perfectly sound, and remained so for twelve days afterwards, when, I suppose, it was cooked and eaten. Mr F. Hutchinson, the British Consul, at Bosario .River Plate, states that lie tasted a specimen

of beef, cured by the bisulphite solution, which had been imported from England. He describes it as the first juicy piece of meat which he had tasted for seven years. Messrs Medlock and Bailey's preservative solution is recommended m most favourable terms by many scientific men, medical officers of health, physicians, butchtrs, fishmongers, and meat curers. In Ireland, where bacon curing is so important an industry, I have no doubt this solution will be largely employed." Then there is the following description of the bis ulphite, and the price at which it can be pro cured, as follows : — " Bisulphite of lime is a newly patented fluid, and is the only sure preservative for meat, poultry, &c. It is m large use here by all meat salesmen, and pre serves the joint perfectly fresh and juicy. Meat preserved by this process is already scut here (England) m large quantities from South America, and only a few weeks ago meat ar rived here from Australia treated with it per fectly sweet, fresh aud juicy. It m therefore a sure success, and there will be, and indeed already is, au immense demand for it. In Melbourne, the price quoted is 5s 6d*per gal., and m Sydney 6s Gd. The great use of this bisulphite, apart from the enormous con sumption it will command for the preserva tion of joints for the English market, will bs for butchers and squatters up country, aud for all who are obliged to kill at one tiirie large quantities of meat and to run the risk of its keeping good. By keeping a slock of this fluid always by them, they will have the means of preserving their "meat perfectly fresh and as juicy as when first killed, aud so all risk will be at au end. 