OFFICIAL INSPECTION 22. 47 



investigated. In the majority of instances the dealer offered 

 evidence, which was accepted to show that he was in the habit 

 of labeling his sausage and that he had instructed his clerks to 

 always label sausage. These statements were supported by 

 affidavits from the proprietor, from the clerks, and from cus- 

 tomers. For the most part the cases were settled without 

 prosecution. In a few instances the cases are still pending. 



The William G. Bell Company of Boston prepares seasoning 

 for sausage, etc., which is quite largely used in this State. The 

 Bell's Spice Seasonings are made from pure spices and nothing 

 else. Beside this they make sausage dressing and other sim- 

 ilar products to which cereal is added. 



This distinction between Bell's seasoning and dressing seems 

 not to be clearly understood even by people who have been 

 using the Bell preparations for years. This is important to the 

 manufacturers as one makes pure sausage while the other 

 makes adulterated sausage. 



In one instance starch was found in sausage to which the 

 maker was confident cereal had not been added. He said, how- 

 ever, that he used the same machinery in the manufacture of 

 all the sausage, either with or without cereal. He, therefore, 

 made a lot of sausage to which cereal was added aod imme- 

 diately followed it by the manufacture of sausage which he 

 supposed contained no cereal. There was enough left in the 

 machinery to adulterate what he considered to be pure sausage. 

 This is shown by the analysis which follows : — 



No. 8755 starch declared, analyzed, dry matter 53.0 percent. ; 

 fat 36.0 percent.; protein 11.5 percent.; starch in considerable 

 quantity was present. 



No. 8756, supposed to be pure sausage but made in the same 

 machinery in which the sausage with cereal added had been 

 made analyzed as follows : dry matter 53.5 percent. ; fat 37.2 

 percent.; protein 13.1 percent.; starch present. 



Apparently little or no water was used in the manufacture of 

 these goods. The higher protein in the sample in which cereal 

 was not declared shows that it contained very much less cereal 

 than did the other sample. Cereal was present, however, in 

 sufficient quantity to constitute an adulteration. This means 

 that in the manufacture of sausage the machinerv which is 

 used must be thoroughly cleaned after adulterated sausage is 

 made before the manufacture of pure sausage is attempted. 



