 While working as a butcher in Edinburgh, he decided to use the large quantity of beef trimmings produced in the butchery process to make his own "glace de viande" (meat glaze) – beef stock, concentrated by heating until it becomes dark brown and viscous, thus giving it a long shelf-life.This sold so well that he opened a second shop and a factory in the Holyrood area.In 1871, he emigrated to Canada and set up business in that country.