150 STORRS AGRICULTURAL EXPERIMENT STATION. 
Nos. 3581, 3582. » Turkey meat cooked by roasting. Light and dark meat, 
respectively, but from different birds. 
No. 3619. - Potted turkey. A standard brand packed in Kansas. The con- 
tents of three cans were mixed for analysis. No. 3628. Potted turkey packed 
in Delaware. ‘The contents of one can were analyzed. 
No. 3620. - Potted chicken. A standard brand packed in Illinois. The con- 
tents of three cans were mixed for analysis. No. 3627. Potted chicken packed 
in Delaware. ‘The contents of one can analyzed. 
Nos. 3621-3623. » Chicken soup. Standard varieties, the two former pre- 
pared in Indiana, and the latter in Delaware. The contents of the three cans 
were analyzed separately. 
No. 3624. Chicken gumbo (Okra), Prepared in New Jersey. The contents 
of one can used for analysis. 
No. 3625. . Boned chicken. Prepared in Delaware. Contents of one can 
analyzed. 
No. 3626. - Terrine de Foie Gras. .Prepared in France. The contents of 
one jar were analyzed. 
Nos. 3629, 3630. * Smoked goose breast. Obtained in New York market. 
The former sample was analyzed whole, including the skin and fat; in the case 
of the latter the skin and fat were removed from the outside, and only the lean 
flesh was analyzed. 5 
ANALYSIS OF SAMPLES. 
The methods of analysis were those recommended by the 
Association of Official Agricultural Chemists,* with such modi- 
fications as have been found advantageous in this laboratory. 
The determinations of the heats of combustion were made by 
means of the bomb calorimeter.t The analytical data for the 
fresh samples are given in Table 23 below. ‘The poultry as 
purchased given in the table indicates the total carcass dressed 
and drawn, but including the giblets. ‘The edible portion is 
the same thing but with the bones removed; 2. ¢., it is the total 
amount of edible material in the bird. ‘The ‘‘ meat’’ is the 
flesh of the bird, not including the giblets. The giblets include 
the heart, liver, lungs and gizzard, that are usually utilized in 
making gravy, soup, etc. ‘The composition of the water-free 
edible material is given in Table 24. | 

*U.S. Dept. Agr., Bureau of Chemistry, Bul. 46 revised. 
{Storrs Station Report, 1897, p. 199; and Jour. Am. Chem. Soc., 1903, p. 659. 

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