The jury report before adverted to, points out how cheap and economical these preserved meats really are, from the circumstance, that all that is eatable is so well brought into use. It is affirmed by the manufacturers, that meat in this form supplies troops and ships with a cheaper animal diet than salt provisions, by avoiding the expense of casks, leakage, brine, bone, shrinkage, stowage, &c., which are all heavy items, and entail great waste and expenditure; and by a canister of the former being so much smaller than a cask of the latter, in the event of one bad piece of meat tainting the whole contents. The contents of all the cases, when opened, are found to have lost much of the freshness in taste and flavour peculiar to newly-killed meat; they are always soft, and eat as if overdone. As a matter of choice, therefore, few or no persons would prefer meat in this state to the ordinary unpacked and recently-cooked state. But the important fact to bear in mind is, that the nutritious principles are preserved; as nutriment, they are unexceptionable, and they are often pleasantly seasoned and flavoured. In the ordinary processes of preparation, as carried on in London and other places, the tin canisters have a minute hole, through which the air may be expelled, while the meat is simmering or boiling within; and in the case of poultry being preserved whole, extra precautions are necessary, to insure the expulsion of the air from the hollow bones of the birds. Soups are more easily prepared than solid meat, on account of the greater facility for getting rid of the confined air. The minute air-hole in the canister is soldered down when the process is completed.