COMMENT BY MANUFACTURERS. 11 



The Ctjdahy Packing Company. 



Nos. 15867 and 15979. 



For your information we wish to say that the Extract of Beef we are now putting on 

 the market is, in our estimation, a superior article to the preparation we were selling at 

 that time, and we are having an analysis made of our present manufacture and will 

 submit the figures to you as soon as completed. 



Libby, McNeill and Libby. 

 No. 16048. 



In reply to your favor of September 21, in reference to your analysis of our Premier 

 Brand Extract of Beef, will state that we have carefully examined our analyses for an 

 extended period and find that our determinations are not in accordance with your 

 analysis. You, of course, recognize that in the making of this product there is sure to 

 be considerable variation and we feel sure your Department does not expect each 

 batch to be an exact duplicate of every other one. * * * 



We have had our chemist analyze samples from our present stock and submit the 

 following, which are the average of his determinations of the various samples analyzed — 



Per cent. 



Total nitrogen 7. 66 



Ether extract 53 



Lactic acid ....._. 7. 97 



Ammonia 56 



Undetermined 12. 34 



Per cent. 



Moisture 19. 54 



Ash.... 27.80 



Sodium chlorid 11. 32 



Proteid ! 13.12 



Meat bases 18. 12 



Total kreatinin 5. 40 



Comment by authors. — An unsuccessful attempt was made to secure 

 another sample of this product. 



H. K. Mulpord Company. 



No. 16044. 



A comparison of the results with analyses on record in our laboratory agree quite 

 well in the main. * * * Some eighteen months ago we revised our label and litera- 

 ture on Predigested Beef in an effort to have our statements conservative and in accord- 

 ance with the standards established through assay of the finished product. 



Parke, Davis and Company. 

 Nos. 15970 and 15991. 



Acknowledging the receipt of your two reports upon Mosquera Beef Jelly (Extract 

 of Beef) and Mosquera Fluid Beef Jelly, we beg to say that we have no particular criti- 

 cism to offer to the results as outlined any further than to say that they agree in a gen- 

 eral way with the data which we have obtained and which have been obtained by 

 others in the analysis of these two products. * * * You of course realize that the 

 results obtained from the analysis of different samples of beef extract will vary, and 

 the same is equally true of the results obtained by different operators. Furthermore, 

 the results as expressed vary according to the method of assay employed, particularly 

 as regards the interpretation placed upon the content of nitrogen. 



* * * We presume to suggest that the estimation of a total acidity of beef extracts 

 as lactic acid will be regarded by analytical chemists as somewhat of an innovation. 

 This is certainly calculated to work some injustice in the case of our beef extracts, 

 inasmuch as fruit acids are incorporated through the use of the pineapple juice em- 

 ployed in the process of manufacture. 



