Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1899-04-06
BEtF CHEMICALLY ANALYZED.
Prof. Russell H. Chittendsn, Of Yale
College, TestlfeS.

College, TestlieS.
THAT HE HAD CAREFULLY EXAM
INED THE CANNED ROAST
BEEF, AND THAT ASIDE FROM
THE LACK OF INVITING AP-
PEARANCE, DUE TO THE MELT
ING OF THE FAT IN THE CANS,
IT WAS GOOD BEEF AND NUTRI-
TIOUS-FOUND NO ACIDS OR
OTHER CHEMICALS, AND PRO-
NOUNCES THE BEEF GOOD.
Washington, April 5.-The two prin-
cipal witnesses before the beef inquiry
court to-day were Prof. Russell Fl.
Chittenden, CT Yale College, and DR..
Samuel A. Currie, who was lieutenant
colonel of the Second New Jersey regi-
ment, which was stationed at Jackson
vile during the war.
Prof. Chittenden is one Of the chem
lists selected by the government to an
alyze the canned roast beef. He pre-
scented his report, showing that the beef
generally was good. No chemicals
have been found by him in its prepar-
alton, and it was generally wholesome.
He, however, expressed doubt as TO
whether the heat Of the tropical climate
would not cause the fat in the cans TO
liouify and thus render the food dis
pleasing to the sight. Col. Davis stat
ed that most of the cans from which
the samples were taken for analysis
had been exposed to the heat OF tropical
countries, some of the cans being
brought from Havana for the purpose
of the test.
DR.. Currie testified that the refriger-
ctor beef supplied at Jacksonville had
on some occasions made the men SICK.
He had made chemical analysis OF the
beet, which in one case showed the
presence of salyilic acid, and in an
other of boracic acid
Major Lee presented more of the cor
resnondence between Gen. Miles and
1.-THE court, and put in a request on be-
half of the general that nine of the 40
witnesses whose names he had hereto
fore suggested, be called, saying that
they would testify concerning refrlger-
ator beef and chemically treated beef.
The court did not indicate whether the
request would be complied with.
The court opened to-day with Col. Il.
w. Huntington, of the U. 5. marine
corps. on the stand. He was in charge
of the detachment of marines wnlcn
made such a fine record at Guatanamo.
He said the health of the troops While
there was good, varying with the
weather, depending largely apparently
upon the rainfall. There had been no
complaint. he said. concerning the
food supply, about five-sevenths OF me
meat used being refrigerated beef. The
beef was, however, used almost lmme-
diately after being taken from the Ice
box. No canned roast beef was issu-
ed He attributed the immunity OF
his command from illness to adequate
food and distilled water.
Prof. Russell H. CnlUtenden, of Yale
College, to whom the court entrusted
the analysis of the canned roast beef
of various companies from whom the
government had made purchases of this
article, gave the result of his eXami-
nations. Gel. Davis reading his report
and also the instructions of the court
to him. The instructions showed that
three cans each of the canned roast
beef prepared by the Prairie Canning
Co., the Armour Company. and the Will
son Company, which had been exposed
to the tropical climate, were furnished
to Prof. Chittenden. His report dealt
largely with the chemical methods en-
ployed, but the result was entirely ia
yorable to the beef as a food product.
He stated that he had made careful
study Of the samples furnished, having
analysed all of them, comparing them
with fresh beef and devoting himself
also to determining the presence or alb
sence of preseryatives. He had, he
said, found the contents perfectly sweet
- nd emitting the odor always given out
BY cooked meat. In some cans the
neat particles were large while in 9TH
ers they were not. The fat particles
ywere generally found collected on one
side or the other of the cans. Not
withstanding the meat had been placed
in bottles and exposed to the warm air
freshness for several day. 1t had then
developed mould, afterwards decompos-
ing In all the samples supplied the
proportion of fat and protein was such
as to bring them into the range of good
beef Considerable attention was CIV
en- to the large layer of fat found on
the surface of each can, which as found
by him, was always solid. Prof Chit
tenden had found upon investigation
that the fat melted at 45 degrees cent?
grade or 113 fahrenheit, and some in
lower temperature and that once melt
ed, it did not again solidify at higher
temperature than 36 centigrade. The
presence of the melted fat rendered it
doubtful whether the food was suitable
for tropical climate except under
conditions where extreme heat could
be guarded against or where vegetable
to be cooked with the meat are avail
able.
All the samples had shown the pres
ence of gellatine, but careful tests had
failed to develop either boracic or sal
icylic acid The specimens supplied by
the Wilson Packing Company (Which
were canned), showed the presence of
salt or salt petre. Some Of the meats
were red giving rise to the suspicion
4Io+ oierI h h.