Australian meat, or meat preserved in tins - for the same observations that apply to Australian meat apply to all tinned meats - has many great advantages, and equally many drawbacks.

First, so long as it is unopened it will keep good for an unlimited period; it is therefore always very useful to have a tin in the house ready for emergencies. This applies with very considerable force to those who live far away from the reach of butchers' shops.

KING DISH FOR AUSTRALIAN MEAT.

Another great advantage possessed by Australian meats is, or rather was, that it is considerably cheaper than ordinary fresh meat. Unfortunately its price has of late risen considerably, and as there is no doubt that it is not nearly so satisfying as fresh meatt its value as a cheap article of food is considerably diminished. In fact, its value varies in an inverse ratio with its price. It may seem paradoxical, but the cheaper it is per pound the more valuable it is. Very probably its price may go down before long, but this depends on the success or non-success of importing frozen meat.

One drawback to Australian meat is, that it always seems over-cooked. By far the best method of eating it is to have it cold. Its appearance when cold is against it, and therefore the ingenious invention, sufficiently explained by the preceding diagram, is a very useful method of serving it. It should be cut very thin. For this purpose it will be necessary to have a very sharp knife.