The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1899-03-23

beef. II probably had been boiled some
what before II was sezled in the can and
somewhat after There was in the can quite
quantity OF common salt and also nitrate
of potash, called saitpetre. These preserva-
tlves. said the witness. must have been in
the can before the boiling was complete,
because II had saturated the fiber OF the
meat and hardened IL. In his report TO the
gentlemen who brought him the meat the
witness stated that this was the great OBJ
lection to canned meat; IL should be cooked
without salt in order 10 be nutritious; the
seasoning should be placed in Ii after the
cooking Is complete The character OF the
meat. in Or. Murdocks judgment. was
largely poor grade, or rather low grace
Two Of the cans contained but a very small
quantity OF muscular tissue. which is the
nutritious portion of the meat; The ex-
animation continued by boiling the
meat in an effort 10 see how much beef ex-
tract could be taken from four POUNDS OF
IL. The amount produced was so small that
IL was not pcrceptible: il was not enough
even 70 be used as "A culture medium In ex-
periments in bacteriology.
WHAT HE FOUND IN THE BEEF.
With reference to the examination of beef
the witness said that at three different times
there were brought TO him pieces of what
seemed TO be ordinary meat from the mar
kets which evidently had been kept for some
time. presumably in a refrigerator. Il found
salt In very snail quantity" said DIR. Muir
dock and some Of the meat was coated
with boracic acid. In other specimens
found that they had been coated with a
preparation of salicylic acid for preserving
tie meat 1 gave the opinion that salicylic
acid was not only detrimental TO digestion,
but produced nausea. Boracic acid, while
not in itself nauseating. delays the process
Cf digest iO1 and hence Is not a nj preserNa-
tive Tor meat used as a diet. understood
this TO be refrigerated beef: found Dorac u.
acid in two specimens and salicy1c acid IN
one. These experiments were mace ABOUT
the middle of June, lS9S-
Colonel Davis-Had IL any connection with
the government
Il don't know that ii did
Was IL deiivered to you by any one con-
nected with the government? Had ne con-
tract relations with the United States?'
Il don't know that he had
In connection with your duty as oincer
OF the health department. what have you
found TO be the practice among the butchers
of Chicago as to the Use OF personalities
They don't use preservatves very much.
For certain classes OF meat they use some
preServatives. In fresh beef there Is not
much use for personalities Meat that mas
been kept for time and exposed once or
twice becomes slightly tainted and that
faint Is frequently removed with bicarbon-
ate of soda and sometimes by dipping pieces
of meat into hot solution and then placing
II Immediately back into the refrigerator A
hot solution of boracic acid. which simply
coats the outside. will remove the faint
Were either of these samples rendered
you by anyone connected with packing
house,
was not al nDtIlJ W AfeC ehoS
matter; | was simply consulted as scien-
list on that subject
Had you any occasion to think sus-
pect that they came from packing house
Well. | don't believe scientific man Is
expected to go into the supposals with
things"
General Dayis--In what quantity did you
find saltpeter and potash of soda in the
beef YOU examined?
II did not make cumulative analysis. but
there was a large amount. more than ordl-
narily used In cooking.
AS To AN OUTSIDE COATING.
DR.. Murdoch. in reply to questions by
Major Lee. said: Il can see how coating
of some preservative could delay the faint
ing of the outside of the meat If IL was ex-
posed TO the sunshine in moist climate and
a low altitude. If something of that kind is
not used cannot see how meat can be Kept
a great length of time in moist climate.
And II that outside coat cut away II
would not affect the value of the meat as d
ration"
How long would refrigerator beef that
had been refrigerated a considerable length
of time keep after il had been removed
from the refrigerator in a hot climate ana
low altitude, without any artificial coat
ing"
My opinion is that X could not keep more
than few hours, six or eight.
Have you ever found horsefesh put up In
cans and sold on the market here In chi
cago?''
mot put up in cans. but have had sam