A history of the frozen meat trade : an account of the development and present day methods of preparation, transport, and marketing of frozen and chilled meats / by James Troubridge Critchell and Joseph Raymond.

  • Critchell, James Troubridge, 1850-1917.
Date:
1912
Catalogue details

Licence: In copyright

Credit: A history of the frozen meat trade : an account of the development and present day methods of preparation, transport, and marketing of frozen and chilled meats / by James Troubridge Critchell and Joseph Raymond. Source: Wellcome Collection.

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    ticular, acknowledgment is due to some of those whose names appear in the biographical section; to Mr. Gilbert Anderson, Mr. George Goodsir, and Mr. P. B. Proctor, whose statistical reports have been drawn upon ; and to the leading firms of importers, agents, and merchants, in Great Britain, who have supplied practical commercial details for certain sections of the work. The special assistance of the following gentlemen has also to be acknowledged: Mr. R, H. Rew, Assistant Secretary of the Board of Agriculture and Fisheries: Mr. A. Scott, Secretary of Lloyd’s Register of British and Foreign Shipping ; Dr. Sergio Garcia Uriburu, Consul General for Argentina in London ; Mr. H. W. G. Millman, Clerk and Superintendent of the London Central Markets; Captain T. R. Mowat, of Messrs. Johnson’s Sons and Mowat; Mr. Hal Williams, M.I.Mech.E., M.I.E.E.; Mr. M. T. Brown, B.Sc.; Mr. E. R. Baines, of the Port of London Authority; Mr. T. Douglas Huggett, of the London Daily Telegraph, and Mr. Louis H. Furniss, Secretary of the Incor- porated Society of Meat Importers. The plan on which the book has been prepared is, broadly, to touch on the historical part, with a sketch of the conditions Avhich gave birth to the industry, and the personages and leading events figuring in the frozen meat story as re- frigeration’s aid was found practicable for conveying the surplus meat of the Southern Hemisphere to supply the scarcity of the Northern. The sequence of chapters takes readers to the con- sideration of the commercial methods under wLich frozen and chilled meat is transported and handled, and sold in Great Britain. The endeavour mainly has been to describe the various stages through which frozen meat passes from the time it is placed on board the steamer until it reaches its predestined goal, the meat retailer’s shop in England or Scotland. With regard to the pictures appearing in the book, freezing works are more useful than ornamental, but it has been thought that to give illustrations of some of these works would be a fitting accompaniment to the written descriptions of the meat freezing industry. Ships, real argosies of the ocean when food-freighted on account of the workers of the Homeland, need no apology for their presentation in picture form. Many