1440 



FOODS AND FOOD ADULTERANTS. 



Comparison of fats from different sources. 



In Tables 37 and 38 the characteristics of the fat of canned fowl 

 mentioned above and the features which distinguish it from the fat of 

 beef and pork are strongly emphasized. 



The crystals deposited by the evaporation of the ether solution of 

 chicken fat resemble beef stearin in shape, but are much smaller and 

 more delicate, and to an experienced eye are characteristic. In two of 

 the samples examined preservatives were detected. These could not 

 be detected, however, in other samples of the same brands obtained in 

 the open market, and for that reason it was decided that the antiseptic 

 substances had been added without the manufacturer's knowledge. 

 Chicken and turkey are always canned fresh, and the presence of pre- 

 servatives in hermetically sealed packages is undoubtedly superfluous. 



Some light on the source of these preservatives is afforded by the 

 fact that manufacturers and dealers in commercial preservatives recom- 

 mend that dressed poultry be dipped in solutions of their wares before 

 being placed on the market. Unfortunately there are those who are 

 not averse to following such directions. 



POTTED BEEF. 11 



(Tables 21 and 38.) 



Potted beef, unlike other varieties of potted goods, is ordinarily 

 true to its label. Of the four samples examined, but one appeared to 

 contain any other meat than beef, and one contained boric acid as a 

 preservative. 



POTTED CHICKEN AND TURKEY. a 



(Tables 22 and 40.) 



There is no field in canned meats which offers more opportunities 

 for adulteration than the potted meats of the more expensive grades. 



n It is apparently understood among manufacturers that the labels of potted goods 

 are not intended to indicate the variety of meat employed. This being true 

 and in the absence of any established standards on the subject it is difficult to 

 criticise goods of this nature. A certain consistency is desired by each manufacturer, 

 and to obtain this it is often necessary to add some fat or fat meat. It may thus be 

 found more convenient to add fat pork than fat beef. It is held by many manufac- 

 turers that the flesh of a single species does not give the flavor desired in potted and 

 deviled goods. The fact that the smoked beef and pork is added to potted and deviled 

 fowl instead of the cheaper fresh meat confirms this claim. At the same time there 

 are some manufacturers who do not appear to find such mixtures advantageous. In 

 this field, as in many others, authoritative standards are greatly needed. 



