Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1899-03-23
N

also nitrate OF potash, called Saltpetre.
These preservatives, said the witness,
must have been in the can before the
boiling was complete, because 1t mad
saturated the fibre of the meat and
hardened it. In his report to the gen.
tlemen who brought him the meat the
witness stated that this was the great
est objection to canned meat; 1T should
be cooked without salt in order to be
nutritious; the seasoning should be
placed in it after the cooking is COM
plete. The character of the meat, IN
DIR. Murdock's judgment, was largely
poor grade or rather low grade. TWO
of the cans contained but very small
quantity of muscular tissue, which is
the nutritious portion of the beef The
examination was continued by the boil
ing of the meat in retOrt to see how
much beef extract could be taken from
four pounds of it; the amount pro-
duced was so small that it was not
perceptible; it was not enough even
to be used as a culture medium in
experiments in bacteriology. With ref
erence to the examination of fresh beef
the witness said that at three differ
ent times there were brought to him
pieces of what seemed to be meat from
the markets which evidently had been
kept for some time, presumably in a
refrigerator Il found salt in very
small quantity" said DR.. Murdoch,
land some of the meat was coated with
boracic acid In other specimens
found they had been coated with a
preparation of salicylic acid for pre-
serving the meat. 1 gave the opinion
that salicylic acid was not only detri-
mental to digestion, but produced nau-
sea. Roracic acid while in itself is not
nauseating, delays the process of di-
gestion, and hence is not fit preserv-
alive for meat used as diet. l I'M
derstood this to be refrigerator beef;
| found boraic acid in two specimens
and salicylic acid in one. These ex-
periments were made about the middle
of June, 1898"
Col. Davis: Had it any connection
with the government?
II don't know that it did,
"Was it delivered to you by any one
connected with the government? Had
he contract relations with the United
States?"
Il don't know that he had"
''In connection with your duty as Of
ficer of the health department, what
have you found to be the practice
among the butchers Of Chicago as to
the use of preservatives?"
''They don't use preservatives very
much; for certain classes of meat they
use some preservatives; in fresh beef
there is not much need for preserva-
tives. Meat that has been kept for a
time and exposed once or twice be-
comes slightly tainted, and that faint
is frequently removed with bi-carbon-
ate of soda, and sometimes by dipping
pieces of meat into a hot solution and
then placing it Immediately back iii
the refrigerator. A solution of boraic
acid which simply coats the outside
will remove the faint from meat"
Were either of these samples ten
dered you by any one connected with a
packing house?"
Il was not at liberty to inquire into
that matter; 1 was simply consulted
as scientist on that subject
Had you any occasion to think Or
suspect that they came from a packing
house?"
well, don't believe a scientific man
is expected to go into those supposable
things?'
Gen. Davis: Gin what quantities did
you find chloride of sodium and salt
petre in the canned beef you exam
ined?"
Il did not make cumulative an
alysis, but there was a large amount
more than ordinarily used in cook
ing"