CANNED TONGUE CANNED FOWL. 1439 



CANNED TONGUE. 



In the trade canned tongue is known as ox tongue, lamb's tongue, 

 and luncheon tongue, according as it is taken from cattle, sheep, 

 or hogs. The figures obtained in the examination of samples of this 

 class (Table 18) are of little interest, except that one sample was found 

 to contain boric acid. It is probable that this preservative was used in 

 the brine in which the tongue was cured before canning, since its addi- 

 tion to the canned article would seem to be unnecessary. The results 

 of the examination of the fat separated from canned tongue (Table 36) 

 are of interest in illustrating the value of these figures in determining 

 the character of the meat employed. 



CANNED FOWL. 



The term "fowl" is here employed to include both the wild and 

 domestic varieties. The numerous preparations supposed to be made 

 entirely of fowl, either wild or domesticated, afford ample opportunities 

 for the use of low-priced meats, such as beef and pork, in place of those 

 of much greater value which are represented to be present. This is 

 especially true of macerated meats, such as potted and deviled goods. 

 In such articles as roast chicken, or roast turkey where the meat is left 

 in pieces of sufficient size to permit of a macroscopic examination, 

 these coarser meats are not used, as their presence could be readily 

 detected. At the same time it is easily possible to replace turkey 

 with chicken, or pheasant, woodcock, grouse, and meats of similar 

 value with that of the common domestic fowl, which brings a much 

 lower price under its true name. This species of fraud is probably 

 not as far-reaching or as objectionable as is the employment of the 

 cheaper meats under the label of those of a widely different type. 



In Tables 19 and 37 are given the analyses of a series of fowl of 

 known origin and the fat separated from the same. In some cases the 

 whole fowl was purchased and the raw meat examined, while other 

 samples were canned in the presence of the writer. As in the case of 

 the meats already considered, the examination of fat affords criteria 

 which are of considerable value in distinguishing the variety of meat 

 employed. It does not appear to be possible to distinguish the variety 

 of fowl, but the fats from all the samples of this class examined are 

 markedly different from those obtained from the fats of the coarser 

 meats which are commonly used for their adulteration. The iodin 

 number is always much higher and the index of refraction is also 

 usually higher if the specific gravity be taken into account. These 

 two points added to the result of the microscopic examination often 

 make it possible to determine with certainty the presence of beef or 

 pork in canned fowl. 



