The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1899-01-22
PRoF. cLARKE,s VEST.
Acids Found in the Beef Powder Fur
nished hY SurgeOn Only.


WASHINGTON, Jan. 21.--Prof +. w.
Clarke, chemist of the United States geoIogi-
cal survey, to-day reported to the war in
Vestigating commission that his test of the
powder furnished by Surgeon DAILY as being
the residuum from the boiling down of a
portion of the condemned beef on the trans
port Panama, disclosed the presence of both
boracic and salicylc acids. He could not
say where the powder came from, but that
boracic acid had no objection.
When Prof. Clarke took the witness stand
he was closely examined. He said the pow
der was of a brownish color. while pure
borax is white but he did not explain the
difference. Witness said he could say moth
ing of the origin of the materials tested,
nor could he state the probable amount of
these chemical agents used that would be
extracted in Masking tea from the beef with
out more material and longer time. Large
quantities of such chemicals for preserva-
tives, however, he said, would be unneces-
sary and would be an expensive waste The
boracic acid, he said, imparts no odor what
ever to meat. The salicylic acid also he
said, was odorless and he could not say
whether it forms any compounds with the
flesh of cattle that would produce odor.
would it not be probable" he was asked,
chat meat kept for a time varying from
one to twelve weeks in cold storage, COW
cred by cheese cloth, would be affected by
the substances in the cheese cloth?"
''I should think so,' was the reply
''Is it possible to get both these agents
present?'
Eyes, sir. We found both in the material
submitted. purporting to be a meat extract"
1T does not necessarily follow them" sug-
gested General Beaver, "that the product
you examined came from beef tea?"
mo, did not inquire into its origin"
General Beaver read from Surgeon Days
report on the beef on the Panama procured
at Ponce, saying some of it tasted like
decomposed boracic acid" Now" he asked,
IF there is not any perceptible taste in
bOracic acid. would its use in any quantity
in meat impart any such taste?
Il should say not" answered the witness.
Then we have disposed of that" COM
mented General Beaver.
Witness said he knew of no such thing as
decomposed boracic acid, and that from q
scientific point of view the expression was
meaningless; that boracic acid in such guam
titles as likely would be used would leave
no taste in the mouth of an individual as
had been testified to yesterday by Surgeon
Daily.
Would the treatment of boracic or sali-
cylic acids make any difference in the odor
or stencil from decayed beef?" interrupted
Ex-Governor Woodbury..
That would take actual experiment" was
the reply. There might be some slightly
different product Of putrefaction.''
Asked as to the effect on health of using
beef injected with the boracic acid witness
said it would be relatively harmless, but
that the use of sahcylic acid would be diff
ferent and was prohibited by most European
countries. The use of the boracic acid on
meat furnished troops, in his opinion, would
be Of very little Importance from a health
view, but the salicylic acid would be objec-
tionable. The effect of the preservatives.
he said, was to make the meat keep longer.
If the meat were kept twenty-four hours
after leaving the refrigerator the chemicals
might retard putrefaction.
IF the boracic acid were used in the meat
would it impart, as has been testified to. a
taste SO bitter. nauseous and unpalatable
as to make it unfit for use?" witness was
asked, and he replied NO, sir"
Payraster Henry G. Colbert. of the navy,
testified to large purchases by r. VI of beef
for the navy. The purchases we1c from the
same firm which supplied the army He
said the meat gave general satisfaction and
there were no complaints When asked if
there We're any evidences of chemicals be-
ing used he answered in the negative
Paymaster Thomas H. Hicks, u. S. N.
assistant storekeeper at the New York navy
yard, was also a witness to-day He testi-
fled that the timed roast beef was satisfac-
tory in the navy, was palatable and good
and that he saw 10 reason why it should
not be a good emergency ration for the
army, as 1t was a regular ration in the
navy. Asked what proportion Of the ration
in the navy the timed roast beef forms. he
said about one-seventh. He went on to say
he had noticed no material difference in the
timed roast beef when taken to a tropical
climate. He said can Of the beef If a hole
should penetrate it, would decay and give
out an offensive odor, but 1t would not hurt
Continued ON seventh Page)