One of the most remarkable, and perhaps valuable recent introductions, in respect to preserved food, is the American _meat--biscuit_, prepared by Mr Borden. A _biscuit-beef_ is prepared by a Frenchman, M. Du Liscoet, resembling an ordinary coarse ship-biscuit; but this is said to have 'an animal, salt, and not very agreeable taste.' The American meat-biscuit, however, is prepared in a way which renders its qualities easily intelligible. It contains in a concentrated form all the nutriment of meat, combined with flour. The best wheaten flour is employed, with the nutriment of the best beef, and the result is presented for use as food in the form of a dry, inodorous, flat, brittle cake, which will keep when dry for an unlimited period. When required for use, it is dissolved in hot water, boiled, and seasoned at pleasure, forming a soup about the consistence of sago. One pound of the biscuit contains the nutritive matter--fat excepted--of five pounds of prime beef, mixed with half a pound of wheaten flour. One ounce of the biscuit, grated and boiled in a pint of water, suffices to form the soup. It can also be used in puddings and sauces. The manufacture of the meat-biscuit is located at Galveston, in Texas, which abounds in excellent cattle at a very low price. It is said that the meat-biscuit is not liable to heating or moulding, like corn and flour, nor subject to be attacked by insects. The meat-biscuit was largely used by the United States' army during the Mexican campaign; the nutriment of 500 pounds of beef, with 70 pounds of flour, was packed in a twenty-two-gallon cask. Dr Lindley, as one of the jurors for the Great Exhibition, and as a lecturer on the subject at the Society of Arts, commends the meat-biscuit in the very highest terms. 'I think I am justified in looking upon it,' he says, 'as one of the most important substances which this Exhibition has brought to our knowledge. When we consider that by this method, in such places as Buenos Ayres, animals which are there of little or no value, instead of being destroyed, as they often are, for their bones, may be boiled down and mixed with the flour which all such countries produce, and so converted into a substance of such durability that it may be preserved with the greatest ease, and sent to distant countries; it seems as if a new means of subsistence was actually offered to us. Take the Argentine Republic, take Australia, and consider what they do with their meat there in times of drought, when they cannot get rid of it while it is fresh; they may boil it down, and mix the essence with flour--and we know they have the finest in the world--and so prepare a substance that can be preserved for times when food is not so plentiful, or sent to countries where it is always more difficult to procure food. Is not this a very great gain?' A pertinent question, which intelligent emigrants would do well to bear in mind. THE BUYER OF SOULS: A Russian Story.