1442 FOODS AND FOOD ADULTERANTS. 



some cases and pork in others. It appears that the practice of using 

 cured tongue in the preparation of the potted article is practically 

 universal. 



MIXED AND MISCELLANEOUS POTTED GOODS. a 



(Tables 25 and 43.) 



In view of the fact that many manufacturers seem to regard it as 

 entirely unnecessary to make their labels conform to the contents of 

 the can in the preparation of potted meats, the use of labels indicating 

 such mixtures as veal and ham or turke} 7 and tongue is somewhat unex- 

 pected. Under this heading are classed mixtures of this, nature and 

 also goods represented to be potted fowl and game. The character of 

 these goods is quite similar to the potted meats previously mentioned. 

 In most cases the percentage of high-priced meats appears to be quite 

 small, and a large amount of beef and pork is evidently employed even 

 where such admixture is not represented on the label. Here, as in 

 the potted goods previously mentioned, considerable smoked meat is 

 employed. In one sample, No. 18135, boric acid was detected. 



DEVILED MEAT. * 



(Tables 26 and 44.) 



Deviled meats, like potted goods, are mixtures of such a nature 

 that it is possible that they arc not expected to be true to their name. 

 At the same time, among the samples examined the amount of substi- 

 tution of meats not supposed to be present is not large. In the absence 

 of standards it is questionable whether it ought to be required that a 

 small amount of meat other than that supposed to be present should be 

 stated on the label. In two of the samples examined, however, the 

 percentage of beef, as indicated by the microscopic examination and 

 iodin number, is quite high. Of the 1^ samples examined 3 were 

 found to contain boric acid. It is evident that canned and smoked 

 meat is used in the preparation of potted meat, and, as in the case of 

 the class of canned meats previously mentioned, it would seem that this 

 boric acid must have been used in the curing process. 



CANNED SAUSAGE. 



(Tables 27 and 45.) 



Twenty-five samples of miscellaneous sausage were examined, of 

 which only 10 were free from preservatives. Both boric acid and 

 sulphite are used commonly for the preservation of sausage. Salt- 

 peter was found wherever the test was made, and it would appear that 



a See footnote, p. 1440, 



