Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1899-01-23
IN NILES FAVOR.


spected. II purchased in the open market
and two obtained from the war depart
nlent. OF the former, eight, from five diff
ferent packing houses, were corned beef;
two packed by the Armour Canning Co.
of Chicago, and the Armour Packing Co.
of Kansas City We're luncheon beef, and
the others samples Of roast beef.
The report says: THE contents of the
cans were in excellent preservation and
the surfaces of all the cans were mark
edly concave, showing that no decomposi-
tlon had begun. This was also induced by
the fact that when the cans were opened
there was an appreciable influx OF air.
while in the presence of even incipienr
decomposition, the surfaces of the cans
ing an overflow of air may always be
noticed.
"In some kinds of preserved meats ten
denotes have been shown to the develop
ment of class of bodies known as pto-
names. poisonous alkaloidal bodies result
ing from the decay and change of nitro
genous materials in the flesh. These pto-
names of course are not developed in per-
fccty steriliZed packages but may de-
velop in those which are mperfectly ster-
iliZed or may develop in sterilized pack
ages which are opened but not eaten for
some time after exposure to the air 1t
is, therefore. highly important that the
packages have been thoroughly sterilized
that they are in good condition when
opened. and that they are consumed after
being opened without any delay.
THE cumulative examination of the
corned and luncheon beef showed that
the amount of saltpetre present was very
small, varying from one-fifth of ] per
cent. to 145shundredths of 1 per cent
Only III two cases did the amount exceed
nine-tenths of l per cent. The approx
mate of common salt used can be deter
mined very readily by the taste and is
naturally not greater than is desired by
consumers, nor than would be added in
its preparation in private families. The
percentage of salt present was not deter
mined by analysis.
at is a matter of common information
that in the preparation of eorned beef.
salt and saltpetre are always used,
whether it be in large packing house
or in private family.
Only preliminary examination has
been made for lead and tin in the con-
tents of the cans. The methods employed
were not sufficiently delicate to reveal
mere traces. but if these metals were
present in a sufficient quantity for their
exact estimation it would indicate that
chemical analysis. the samples of me at ex-
anined were entirely appropriate for use
as food.
IN many instances the tin inside the
cans was discolored, but careful micro
scopicai examination showed. that the
surface of the tin in no instance was
eroded. The chemist division is now con-
Quoting an examination of the tin sur
faces in order 10 determine the amount of
lead they may contain. The results Will
be presented in Il supplemental report.
The report concludes as follows:
preserved food. especially meats. arc
not to be preferred to the fresh articles
except in those cases where it is not pos
sible for the articles in Il fresh state 10
be supplied. In the second place. it Is
highly important that some competent
supervising agent be always present TO
inspect the packages when they are
opened i'll order to detect any failure of
complete sterilization in their preparation
or any evidences of incipient or advanced
decay iii their contents. When these pre-
cautions are observed there is no reason
to believe that the ingestion of preserved
meats as an article of food, in proper
quantities and in properly balanced ra-
tons. will in any way interfere with the
health or comfort of the person consum-
Ing them