VI INTRODUCTION. 



% 



be studied and finalty compared with the properties of the finished 

 material. 



The importance of the preservation of foods increases from year to 

 year, since there is an increasing desire on the part of consumers to 

 use foods which are properly preserved and which, for this reason, 

 have a convenience for many purposes not possessed by foods subject 

 to decay. Especially is this true for the supplies for the Army and 

 Navy, for mining and logging camps, scientific expeditions, and for 

 other purposes where access to fresh foods is difficult or impossible. 



The preserved-rneat industry has grown to vast proportions, and 

 these products of the United States are found in every market. It is 

 gratifying to know that, as a result of our investigations, we have 

 found so little to criticise and so much to commend in these necessary 

 products. 



While we make no claim to any superior accuracy of work, we have 

 endeavored to give the benefit of the doubt in all cases to the manu- 

 facturer and not to report the presence of adulterants until they have 

 been indicated by unmistakable evidence. In some cases this evidence 

 is not accepted as final by the manufacturers, and in these instances 

 we have given them every opportunity to establish the negative of our 

 results. What is published, as has been indicated, is for the interests 

 of our consumers and our trade and not for the purpose of discrimi- 

 nating in any way against any manufacturer. If, in spite of all pre- 

 cautions, any injustice has been done it is not due to any intention or 

 desire, but because analytical methods and processes of investigation, 

 conducted according to the best light which we can find, have given us 

 data which we have erroneously interpreted. It is believed, however, 

 that there are few instances, perhaps none, of this kind in the follow- 

 ing pages. 



In addition to the work accomplished by the members of the Bureau 

 whose names appear upon the title-page, the following members rendered 

 valuable assistance: Mr. W. H. Krug determined all the fats; Mr. 

 T. C. Trescot determined nitrogen in all its forms; Mr. J. K. Hay- 

 wood assisted in the work on glycogen; Mr. William Skinner assisted 

 in the examination of the fats, and Mr. C. H. Vosburg made the starch 

 determinations. 



H. W. WILEY, 



Chief of Bureau. 



