PATES AND PUKEES MISCELLANEOUS MEATS. 1443 



the samples examined were all similar in their preparation to those 

 sold in bulk. In European countries about 2 per cent of starch is 

 added to boiled sausage in order to prevent the shrunken appearance 

 of the finished product. In some of the samples examined the amount 

 of starch present was found to be excessive. 



PAT^S AND PURGES. 



(Tables 28 and 46.) 



It would appear from the results of the examination that the fat 

 contained in samples examined was chiefly derived from beef or 

 pork. It is something of a surprise to find that even in a high-priced 

 imported pate de foie gfas the traditional diseased goose livers have 

 been replaced by beef and pork. There can certainly be no objection 

 to such a substitution on hygienic grounds, but as a matter of interest 

 and fair dealing it is most reprehensible 



At the same time, it is not the writer's intention to criticise goods of 

 this class, other than pate de foie gras, on account of the fact that pork 

 and beef fat were used in their preparation. There are manufacturers 

 who do not use fat pork as a basis for pates, but the practice is almost 

 universal. The ordinary pates are admitted by their manufacturers 

 to consist largely of pork, and in the absence of official standards to 

 guide us it would seem wise to place them in the same class as sausages, 

 where all that is expected is that onlv sound, wholesome meat shall 

 be employed. 



Aside from this, the results of the analytical work reveal the presence 

 of no objectionable substances, except that of the 43 samples examined 

 12 were found to be artificially preserved. 



MISCELLANEOUS MEATS. 



(Tables 29 and 47.) 



The meats described in this class are miscellaneous in their nature, 

 and for the most part of such a character as not to indicate the variety 

 of meat employed in their manufacture. Of the 20 samples examined, 

 1 contained benzoic and 3 boric acid. 



DESCRIPTIVE AND ANALYTICAL TABLES. 



The tables following give in detail the results obtained in the exami- 

 nation of the canned meats covered by this bulletin. 



