scheme ; he was going to England this winter, and when there would talk it up for the good of Canarlet. ».

1n shipping live cattle to Britain, we were meeting with new competition, including that from Australasia. fiut the freight alone from the southern colo- nies costs $30.00 per head, which with all costs added, amounted to $08.00 per head, while the selling price of the steers in England was $88.00 per head. So that trade was \i'irtually out of the race. The Argentine Republic l1ad also gone into the live cattle export trade, but they had this (lisailvantage: at present their cattle are coarse and ill-bred, and sold in Britain for $1.00 to $1.50 less per head than Lilanztdian cattle. The price obtained in Imntlini for the best United

States and Canadian cattle up to the end of August was $8 per 100 lbs. \Vhen "

he made this statement at Guelph the cither (lay some of the dealers and ship- pers of Ontario cast a doubt upon it, considering, probably, that it reflected upon them in their dealings with fztrmersr ; but the shippers did not get that price, for there was the l3ritisl1 \vl1t)lesale.i' between. \Ve want some device, how- ever, by which we can have more of the price paid by tl1e consumer come out here. At Liverpool the ziveraige price (luring the same period for cattle on foot was $7.13 per 100 lbs. At the same time the hind quarters of beef which Were forwarded in refrigerator chambers were sold for from $10.50 to $18.50 per 100 lbs. The prices for the whole carcase from Deptforil and Birkenhead were from $9.00 to $11.50 per 100 lbs. The maximum price for the chilled or refrigerated beef was considerably above the top prices (wbtaineil for beef from the United States or Canadian cattle killed at the abattoirs at Deptforil or Birkenhead. The quality and price of “chilled beef" are not to be confounded with, or mis- taken for frozen beef. Hind quai-ters of frozen beef from .-kustra.lia were selling for $0.50 to $7.00 per 100 lbs., at the same tnne frozen beef, when thawed out, be- comes unsightly in iI])])€{l1’Ell1C8, and that acquired attribute stays on it and with it, even after it is cooked. Not (mly so ; but in the process of freezing the small blood sacs in the beef burst, the ilutriinent escapes in the subsequent thawing and cooking. There is no reason why Canadian meat should be frozen. Prop- erly chilled it will keep for two months, and is all the better for the chilling. In the time that it takes to cross the ocean it becomes ripened, or cured like cheese. The latter is not so good to use fresh, and the best of beef is tough that is used immediately after being killed. He never yet saw a steer so well fed that its flesh would be really tender when so used ; but chilled for te11 days, the flesh of even the most poorly fed animal ought to be tender. Chicago butchers always chilled their beef two weeks before using it-. In the London Market the diiference between the prices paid for Scotch and English sides of beef, and those sold under the name of Canadian or United States, is still considerable. Scotch sides are quoted at $11.25 to $14.62 per 100 lbs., English sides are quoted from $11.25 to $12.87}; ; at the same time United States and Canadian sides are sold for from $9.00 to $11.50 per 100 lbs. These are the prices at the wholesale markets. The difference in price entirely disappears before the cuts from these sides reach the consulning purchaser. There is no (liscernible or perceptible difference in the real quality, but there is a very decided and appreciable difference it the profits which stay in the tills of the wholesale dealers or retail