Taking the various methods as a whole, there seems to be as yet nothing better than the vacuum-process, and it is to the results of our examination of a set of samples of meat preserved by a new modification of this plan to which we desire to direct attention. These specimens have been transmitted to us by Mr. Richard Jones, and were preserved under his vacuum-method by Messrs. Forbes & Co., of London and Aberdeen. By Mr. Jones's process, the meat is put into tins and entirely soldered up, except a small tube, which is about the size of a quill, and is soldered into the top of the tin. This tube is placed in connection with a vacuum-chamber, and the air exhausted. The cooking is then commenced, and, without entering into details, we have simply to say the principle involved is, the production of a vacuum before beginning to cook, and the maintaining of the same during the time that the operation is in progress. The special feature claimed for the system is, that "poultry, game, fish, and whole joints of beef and mutton, can be as readily preserved with as without bone—so obviating the hitherto unsatisfactory appearance of preserved meat." Having thus given the rationale of the process, we will proceed to the results of the examination of samples. No. 1 was a roasted sirloin of beef preserved entire. Before opening the package, the tin was observed to have the battered appearance produced by the external pressure of the air, which is always indicative of a perfect vacuum in such tins, and without which no package of preserved meat should ever find a purchaser. On opening, the meat was found to be devoid of the usual shrivelled appearance, and, in fact, presented the characteristics of a joint of meat cooked the day before, and served cold in any ordinary household. Upon cutting into the joint there was no appearance of overcooking and stringiness; it came off in good slices, and was even somewhat ruddy in the centre. It was remarked by our friends who were present at the trial, that the flavor was not at all like the common tinned beef. A portion from the inner part of the joint was cut off for analysis, with the following result:

No. 2 was a partridge roasted whole, which presented no trace of a shrivelled or discolored appearance, and stood carving in the ordinary way without tearing into shreds. The flavor was exceedingly fresh and agreeable; the only objection made to it by some of the party was, that it was not sufficiently "high" for their palates.

No. 3 was a section of cod boiled in one piece. This was an exceedingly happy specimen of food preservation. It was so firm in consistence, and so perfect in flavor, that no one would have imagined that it had not been cooked the same morning. It possessed, as one of the company remarked, that peculiar liveliness of flavor which cold fish only retains for a limited period after cooking.

It was not thought necessary to submit either the game or fish to analysis.

Looking to the results of our experiments, we cannot but think that the method of preservation in tins has at last reached perfection in this process, for the development of which we were informed that a company has recently been formed with every prospect of success. When it gets into working-order, there is little doubt but that this meat will head the market until such time as some happy inventors can produce a reliable plan of importing raw meat from our colonies in a sound state.