M. Alexis Soyer, who has a notoriety in London as the prince of cooks, and a very ingenious man--a sort of Paxton of the kitchen--wrote to the daily journals, about the time of the disclosure at Gosport, to offer a few suggestions. He said: 'No canister ought to contain more than about six pounds of meat, the same to be very slightly seasoned with bay-salt, pepper, and aromatic herbs in powder, such as bay-thyme and bay-leaf, a small quantity of which would not be objectionable even for invalids. No jelly should be added to the meat; the meat, and the meat alone, should produce its own jelly. With the bones and trimmings of the above, a good _stock_ should be made without vegetables, well reduced and skimmed, to form a very strong transparent demi-glaze; six-pound canisters should be filled with the same, bearing a special mark, and one of these allowed to every dozen of the others. This demi-glaze, when diluted in water, would make six gallons of very good broth, with which any kind of soup could be made in a very short time.' He also points out how the condition of the preserved meat may be guessed by the external appearance of the canister. If either the top or bottom of the canister be convex, like the upper surface of a watch-glass, the contents are in a state of decomposition; the bulging being occasioned by the gases generated during the chemical changes. If the contents of the canister be sound, the top and bottom will be either quite flat, or slightly concave. The Jury on Food, at the Great Exhibition, had quite an _embarras des richesses_; they were surrounded by hundreds of canisters of preserved provisions, all of which they were invited to open and taste. They say, or their reporter says, that the merits of the contributions 'were tested by a selection from each; the cases were opened in the presence of the jury, and tasted by themselves, and, where advisable, by associates. The majority are of English manufacture, especially the more substantial viands; France and Germany exhibiting chiefly made-dishes, game, and delicacies--of meat, fish, soups, and vegetables.' It is an important fact for our colonies, that viands of this description are as well prepared in Australia, Van Diemen's Land, Canada, and the Cape of Good Hope, as in the mother-country. 'Animal food is most abundant and cheap in some of those colonies. In Australia, especially, during seasons of drought, it is wasted in extraordinary quantities; flocks are slaughtered for the tallow alone, and herds, for their bones and hides. Were the meat on these occasions preserved, it cannot be doubted that it could be imported into England, and sold at a cheaper rate than fresh meat in our metropolitan markets, to the great benefit of the lower-classes.' This is a statement well worth being borne in mind by some of those who are at present dazzled with gold-digging wonders.