HEARINGS BEFORE COMMITTEE ON AGRICULTURE. 239 
have nothing to commend them like good red wines that have remained 
in the cask and the bottle for some time. 
Another sre Baga we have examined particularly is manufactured 
meat or meats that are so chopped up that we can not distinguish their 
origin. For instance, paté de foie gras, which perhaps may be inno- 
cent of a single goose liver and made of some other kind of liver. I 
see but one way in which that evil can be remedied, aside.from having 
an inspector at the place where they are made—as is done by many 
reputable firms in England now in order to get their own goods—and 
that is to require the old-fashioned method of boxing and tinning this 
meat, requiring that the livers shall be in pieces large enough to iden- 
tify. These packages of goose livers sell for high prices; they are 
very expensive. If finely ground, of course we can not tell them 
from other livers. It requires either a microscopic or chemical exam- 
ination to determine it. 
The Cuarrman. A few years ago a representative of one of the 
packing houses in Chicago appeared before this committee, and he 
stated that hogs’ livers were exported abroad and sent back to us in 
the form of paté de foie gras; that a certain portion of the goose’s 
liver was mixed with the hog’s liver, and sent back as paté de foie 
gras. Could you discover that fraud? 
Mr. Wizxy. We could if the fragments were sufficiently large for 
the examination. | 
oe er You know paté de foie gras is usually in the form 
of paste 
Mr. Witey. Yes, usually; but formerly it was not so; the livers 
were only cut into small pieces. Then there are sausages; that is 
another instance where we have found a lot of adulterations. In the 
first place, we can not inspect the carcass. 
The Cuarrman. You refer to bologna sausage? 
Mr. Wiey. To any kind of sausage. 
The Cuarrman. Do we import sausages? 
Mr. Wiey. Not fresh sausages, but preserved sausages. 
The Cuarrman. Smoked? 
Mr. Wiutey. Yes; and imported in brine, great quantities of sau- 
sages. We can not, of course, inspect the carcass from which they 
come, and to try to inspect the thing itself after it has been mixed in 
this way is practically impossible, because you would have to inspect 
every part. For instance, you do not know where the trichina is likely 
to be found, but you would in a fresh carcass. So we have to rely on 
the certificates furnished witb these invoices that they have been prop- 
erly inspected, and we insist on that and accept that because we can not 
gainsay it. Butsometimes they contain preservatives which we believe 
to be injurious, and so we have secluded a great many cargoes of sau- 
sages, and they are now trying to find a haven of rest somewhere, 
because at least one of the countries will not allow them to reenter. 
It is against their laws that any of these cargoes should be reentered, 
and hence, like the Flying Dutchman, they are somewhere on the ocean 
seeking a place of rest. This curious thing happened. Ifa cargo of 
sausages comes from Germany preserved, say, with an injurious pre- 
servative, contrary to the German law, and as we believe injurious to 
health—— . 
Mr. Bururson. Boracic acid? 
Mr. Wizey. Yes, or salicylic acid; and is excluded on that ground 
