The Portland daily press., 1899-01-23
SALT and SALT PETRE.
Only Foreign Substances Found in
Canned Beef.
AGRICULTURAL DEPARTMENT
CHEMIST EXAMINES SAMPLES.

Bcusht I'm Open Market From Different
| Psekers-- Were Found To BE All
| Right I'm Every Respect--Report
| Warning Against Ptomsnes.
Washington, January 22.-Chemist
Wiley Of the department. Of agriculture
has reported 10 Secretary Wilson that an
examination Of samples Of canned meats
secured both In the open market and
from the war department to determine
the presence of any chemical preserva-
tives, failed to disclose any traces Of
borax, boric acid, sulpburous acid.
salicyhc or bsnzoic aids. The presence of
salt-petre was confirmed in all the sam
pies of canned corn beef but no traces
| of IL was discovered in the roast beef,
though common salt was present TO a
under an order of Secretary Wilson and
thirteen samples were inspected, eleven
purchased in the open market and two
obtained from the war dspa rtment. OF
the former eight, from five different
packing houses. were corned beef; two
packed by the Armour Canning company
Of Chicago, and the Armour Packing
! company of Kansas City. were luncheon
beef and the others samples OF roast beef.
The report says:
"The contents of the cans were In ex-
oellent preservation and the surface Of all
| the cans were markedly ooncave, showing
that no decomposition had begun. This
was also induced by the fact that when
the cans were opened there was an ap-
preciable influx of air; while in the pres
ence of even incipient decomposition, the
surfaces Of the cans are usually slightly
convex and on opening an overflow of air
| may always be noticed.
"In some kinds of preserved meats ten
denotes have been shown to the develop
nent Of class Of bodies known as
ptomanes poisonous alks!,ldal bodies
resulting from the decay aud change of
| nitrogenous materials IN the flesh. These
ptomanes Of course aie not developed in
perfectly stsrilized packages, but may
develop In those which are imperfectly
sterilized or may develop in sterilized
packages which are opened but not eaten
| for some time after exposure to the air.
Itjs therefore highly important that the
pasAages have been thoroughly sterlized;
| that they are In good condition when
opened and that they are consumed after
being opened without any great delay.
1.-The quantitative examination of the
cornsd and luncheon showed that the
amount of salt.petre present was very
small, varying from one-fifth Of one per
cent to l45 hundredths OF one per cent.
Only In two cases did tho amount ex-
ceed nine-tenths OF one per cent. The
approximate OF common salt used can be
determined very readily by the taste. and
Is naturally not greater than Is desired
by consumers, nor than would be added
in It's preparation in private families.
The per centage of salt present was not
de termined by analysis.
"It Is a matter..of common information
that in the preparation OF corned beef.
salt and salt-petrs are always used,
whether 1t be in a 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
was not sufficiently delicate to reveal
mere traces, but II these metals were pres
ent in sufficient quantity for the exact
estimation 1t would indicate that fact.
50 far as can be determined by chemical
analysis. the samples Of meat examined,
were entirely appropriate for uss as food.
"In many instances the tan inside the
soopical examination showed that the
surface Of the tin in no instance was
corroded. The chemist division Is now
conducting an examination Of the tin
surface in order to detsrmin, the amount
OF lead they may contain. The results
win be presented in supplemental re-
port The report concludes as follows:
.."PIeserved foods, especially meats,
are not to be preferred to the fresh arti-
cles except in these cases where 1t is not
possible for the articles In q fresh state to
be supplied. In the second place it is
highly important that some competent
supervising agent be always present to in
speot the packages when they are opened
in order to detect any failure Of complete
sterilization in their preparation or any
evidences OF ncipient or advanced decay
in their contents. When these precautions
are observed, there is no reason to believe
that tho ingestion of preserved meats as
an article of food In proper quantities and
in properly balanced artions will in any
way interfere with the health or comfort
of the person consuming them"
TARIFF FOR PORTO RICO.
Washington. January %. BY author