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—It seems unnecessary, as a rule, to can ham and bacon properly cured and transported in a suitable manner. There are occasions justifying the use of these products in tropical countries and in other places far remote from the sources of manufacture, and where the preservation of them, by reason of the character of the climate, is difficult.

The proper preparation of these articles, packing in tins and sterilizing, makes it possible to send them to the most distant points and to have them consumed in the most unfavorable climatic conditions. Canned ham, as it is found upon the market, has a higher percentage of fat and a consequently lower percentage of protein than canned beef. The ham is packed closely and the smaller pieces added for the purpose of filling up interstices between the larger pieces of meat and keeping the can full. It is reasonable to infer that the added meat is pork, although very probably it may not always be so.