POTTED HAM POTTED TONGUE. 1441 



As shown in Table 36, the iodin number of the fat obtained from chicken 

 and turkey is very high. The lowest found in the fats derived from 

 meat of known origin was 67. The iodin number of the fats separated 

 from potted chicken and turkey, however, are quite low. Of the 

 ten samples of potted chicken and turkey examined but three had 

 an iodin number higher than 50, and foreign fat was detected by the 

 microscope in one of these three. As before stated, it is difficult to 

 criticise samples of this nature because of the absence of standards 

 relating to them. The presence of saltpeter in the majority of the 

 samples examined and their odor and taste would indicate that smoked 

 meat had been employed. Even if it be argued that smoked meat is 

 added because it is necessary to produce the desired flavor, the addi- 

 tion of so much as to bring the iodin number down to the normal 

 iodin number of beef fat, indicating that the sample contained a very 

 small admixture of fowl, would seem to be inexcusable. At the same 

 time it must be assumed that the articles are in every case what their 

 manufacturers have found to be acceptable to their customers and are 

 a suitable commercial article. The question then comes as to whether 

 any change should be required in the label. It seems unjust that a 

 firm whose potted chicken consists almost entirely of beef or pork 

 should be permitted to compete with one in whose goods it is apparent 

 only enough foreign fat or fat meat has been employed to give the 

 desired consistency. 



POTTED HAM. a 



The figures obtained in the examination of fats separated from 

 potted ham (Table 41) are normal in all respects, except that beef was 

 detected in 5 of the samples examined. From the odor, taste, and 

 the presence of saltpeter it would appear that at least a portion of the 

 meat employed was smoked. Of the 17 samples examined (Table 23) 

 3 were preserved with boric acid. This preservative was probably 

 used in the brine in the preparation of the cured and smoked meat 

 employed, since it would seem to be an unnecessary addition to the 

 canned article. The amount of heavy metals found in these goods was 

 higher than in most of the other classes of meats examined. 



POTTED TONGUE. 



(Tables 24 and 42.) 



Of the 21 samples examined 4 were found to be preserved with boric 

 acid. It is probable this preservative was added to the curing brine, 

 since the preservation of the hermetically sealed article of this nature 

 would seem to be unnecessary. The practice of different manufac- 

 turers does not seem to be uniform as to the source of the tongues 

 employed. An examination of the fats would indicate beef tongues in 



a See footnote, p. 1440, 



