Skip to main content
Digital Archive Ontario Homepage
Preserved meats (Navy)
Your browser does not support embedded PDF files.

Preserved meats (Navy)

Date1852-02-13
Names
(publisher)
(author)
FormatBook
Notes
Preserved meats (Navy) : return to an order of the Honourable The House of Commons, dated 5 February 1852; - for, Returns ''showing the date and terms of all contracts for preserved meat for the use of Her Majesty's Navy with Goldner; also the quantities issued since the commencement of the above contracts; specifying the quantities fit for use, as well as the quantities either condemned or returned into store as unfit or use, from any of Her Majesty's stores or ships, whether at home or abroad... ''And the contract prices of beef and pork for the years 1848, 1849, 1850, and 1851.''. Bound together (no. 12) with a number of documents, all relating to Arctic expeditions and the search for Sir John Franklin, published btw. 1848 and 1852; all bound together with the binder's title: ''Arctic papers etc. concerning the search for Sir J. Franklin, 1848-52''. ''(Mr. Miles.)'' [Parliamentary paper, 1852, no.] 59. TPL:3248.
Subject
    GeographyRegion or DistrictArctic regions||Northwest Passage
    GeographyCountryGreat Britain
    Medium
    Hardcover books
    Dimensions||tables ;33 cm.||
    Language
      CollectionBaldwin Collection of Canadiana
      Usage Rights Public Domain (Learn More)
      Object Number37131055460000D
      Money makers: Jim Coren looks over some of the European-style meats that are cured right on the premises at Cordea's Smoked Meats - a delicatessen in Mississauga.
      Money makers: Jim Coren looks over some of the European-style meats that are cured right on the premises at Cordea's Smoked Meats - a delicatessen in Mississauga.
      Russell, Jim
      6/22/1983
      Like old times: Joe (left) and Wilbur Barkey carry on a tradition of three generations, smoking meats and cheeses and selling meat in their butcher shop.
      Like old times: Joe (left) and Wilbur Barkey carry on a tradition of three generations, smoking meats and cheeses and selling meat in their butcher shop.
      Russell, Jim
      5/1/1983
      Mainly because of the meat: Some luncheon meats tasted good and meaty, others were tasteless
      Mainly because of the meat: Some luncheon meats tasted good and meaty, others were tasteless
      Beaty, Keith
      9/21/1979
      Friendly butcher: Roy Nelson stands behind the counter of nelson's Meats and Groceries, the Willowdale butcher shop started by his father In 1920, in what was then the hamlet of Lansing
      Friendly butcher: Roy Nelson stands behind the counter of nelson's Meats and Groceries, the Willowdale butcher shop started by his father In 1920, in what was then the hamlet of Lansing
      Dexter, Brian
      3/6/1984
      Buffet for 10, Terri and David Nichol welcome guests to kitchen counter where their New Year's Eve dinner will be served. Two meats are boneless leg of lamb and tenderloin of beef
      Buffet for 10, Terri and David Nichol welcome guests to kitchen counter where their New Year's Eve dinner will be served. Two meats are boneless leg of lamb and tenderloin of beef
      Cooper, David
      11/20/1980
      The Cowiesons: Brian, left, runs Cowleso's Meats, on Yonge St. With him are Jennifer,18, dad, Gordon, who opened store in 1939.
      The Cowiesons: Brian, left, runs Cowleso's Meats, on Yonge St. With him are Jennifer,18, dad, Gordon, who opened store in 1939.
      Bock, Tony
      2/16/1990
      Cover has text in varied font type with illustration of a woman in Victorian dress holding a pu…
      The New Galt cook book: a comprenhensive treatment of the subject of cookery with abundant instructions in every branch of the art -- Soups, fish poultry, meats, vegetables, salads, bread, cakes, jellies, fruits, pickles, sauces, beverages, candies, sick room diet, canning, &c., &c. Including valuable tested recipes in all departments, prepared for the housewife -- not for the chef
      Taylor, Margaret
      1898
      Meat is the mainstay in any supermarket operation: Mottle Goodbaum, right, who helped open two new Sunnybrook stores in a single day, this week, here talks meat with his meat operations managing Irvin Zucker
      Meat is the mainstay in any supermarket operation: Mottle Goodbaum, right, who helped open two new Sunnybrook stores in a single day, this week, here talks meat with his meat operations managing Irvin Zucker
      Geo, Mario
      7/14/1970
      The right cuts: John Lutner's book, Meat Trade Secrets Exposed, helps the consumer become a knowledgeable shopper in the meat department.
      The right cuts: John Lutner's book, Meat Trade Secrets Exposed, helps the consumer become a knowledgeable shopper in the meat department.
      Innell, Reg, 1926-2018
      6/25/1980
      Barbecues are his meat. Opposition leader John Diefenbaker keeps eye on meat at Ontario Riding Conservative picnic at Brooklin. He told picnickers he (...)
      Barbecues are his meat. Opposition leader John Diefenbaker keeps eye on meat at Ontario Riding Conservative picnic at Brooklin. He told picnickers he (...)
      Diefenbaker, John G., 1895-1979
      8/16/1964
      Built in 1060, before Harold, the last of the Saxons, lost life and throne, the well-preserved nave of Waltham Abbey is considered Britain's earliest (...)
      Built in 1060, before Harold, the last of the Saxons, lost life and throne, the well-preserved nave of Waltham Abbey is considered Britain's earliest (...)
      Toronto Star (Firm)
      4/27/1946
      Heritage preserved
      Heritage preserved
      Bryant, George
      7/15/1980