When a mob of cattle has been purchased the seller gives a guarantee of the soundness of the animals. When they reach the stock-yard the veterinary surgeon of the company makes inspection of each beast before it goes to the slaughter-house. The operation is the usual one: the animal is pole-axed, then the carcase is conveyed on a truck to a shed, where it is hung up, bled, disembowelled, and skinned. The veterinary surgeon makes an examination to see if he can detect disease. But this is not enough; a piece of the meat, a few ounces, is cut off, labelled, and sent to a laboratory, where further experiments are made. There is much greater care taken in these slaughter-houses of Argentina in the case of chilled and frozen meat than is usually taken at home in providing the "roast beef of old England." The carcases are placed in a chilling chamber, 34° Fahr., for twenty-four hours. Then they are cut in two, each side wrapped in a cloth, and taken into the refrigerator compartments on board a steamer. Should the investigation in the laboratory reveal disease the carcase is burnt. To the layman inclined to be confused between the terms "chilled" and "frozen," it is well to explain the difference. Frozen meat is that which has been kept well below freezing point, and can be kept for an indefinite time. Chilled meat is not frozen, but it can be kept wholesome for some weeks when in a low temperature. Chilled meat is of better quality than frozen meat, and, as the Argentine ports are within three weeks of Smithfield, her produce has a distinct advantage over that of countries farther away, where the journey takes six weeks, and the meat cannot be kept chilled, but must be frozen. I am aware of the prejudice against chilled meat. Yet I suspect that occasionally some of us, when paying for the home article, are really receiving the foreign meat, but we do not know the difference. The chilled meat trade--a later development than the frozen trade--has sprung into existence in Argentina mainly during the last dozen years. That which we get in London, whether from La Plata, Buenos Aires, or Chicago, is of better quality than the meat the Argentine or the American gets. The explanation is that the best meat is exported because it has to come into competition with British beef, which admittedly is the best in the world. The question, however, arises, what real detriment is there to meat as the result of freezing? Professor Rideal, of London University, who has made various experiments, has gone so far as to declare that the nutritive and digestive qualities of Argentine frozen meat are superior to those of the best freshly killed English meats, and that Argentine chilled meats possess the same qualities as English meat.