VI PREFACE 



Grateful acknowledgments are also made to A. E. Graham, 

 Inspector in Charge, San Francisco Laboratory, Bureau of Animal 

 Industry, for valuable suggestions regarding the examination of 

 meats and meat products with special reference to the isolation 

 and examination of animal fat crystals and the examination of 

 sausage meats for 'starch fillers; to Professor Karl Frederick 

 Meyer, of the Department of Bacteriology and Protozoology of the 

 University of California, for the article on "The Precipitin Test 

 for Meats," and to Merck's Report for permission to use those 

 parts of the text which had been published in that journal. It is 

 also desired to acknowledge the loan of several cuts by the Bausch 

 and Lomb Optical Company. Additional acknowledgments are 

 made throughout the text. 

 SAN FRANCISCO, CALIFORNIA. 



