The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1899-04-14
UNDERTAKEN N COURT
Called Because Embalming Is
Part of His Business.
TALES OF TWO CHEMISTS
Who Contradicted Each Other
at Every Opportunity.
TALES OF TWO CHEMISTS

Washington, April 13.-Dr. W. D. Bige-
| low, chemist of the agricultural depart
ment. told the Wade court of inquiry to-
} day that the canned corned beef was a
wholesome and nutritive product-even
more nutritious than fresh beef, because
Of the preponderance of protoids. He also
gave the details of his general investiga-
ton in the canned beef supply, showing
the meat TO be a generally satisfactory
ration Prof. MalIet, professor Of chem
istry al the University of Virginia, pre-
sented a contrary view. He expressed the
opinion that a chemical analysis was not
a sufficient test of the character Of a food
product, saying that various conditions
necessarily must be considered. He did
not regard the canned roast beef as a de-
sirable ration. Rudolph K. Spicer, an un-
dertaker of Harrisburg, Pa, said he had
! discovered crystalline salts in the refrig-
orator beef in Porto Rico, which remind
ed him OF powders used in embalming.
Mr.. Spicer testified that he was men,
Der of the Fourth Pennsylvania regiment
and served in Porto Rico. He had paid
especial attention 10 the meat issue. The
cooks had found it necessary to cut off
two or three inches of the refrigerated
beef because of the greenish dlseolora-
ton. Il also noticed crystalline scales on
this meat" he said. at was generally in
the joints and it Immediately occurred
to me that some article like soda or boracic
acid had been used on the meat. such as
we embalmers use on human bodies when
they begin to crack
He had eaten of the meat only once and
it made him sick. Mr.. Spicer found the
canned roast beef Shiny and disagreeable
Much Of it had been thrown away by the
men,.
The official report Of DR.. H. D. Bigelow,
OF the agricultural department, who was
selected to make an investigation of the
canned roast beef, was submitted Dr.
Bigelow visited Chicago, Kansas City and
Omaha with the court and he gave the re-
suit Of his observations of and expert
ments upon various samples of beef used
by the packing houses in canning. Dr.
Bigelow had been present when beef was
selected for canning and he presented nu-
merous tables giving the results of his in
vestgations. At the afternoon session,
Mr.. Bigelow, continuing his testimony, un-
dergoing an examination at the hands of
Major Lee. He said he had made expert
ments to show that a combination of bora
cic acid and salsylid acid would be bitter,
while neither acid alone had any percepti-
BILE taste. He considered beef extract a
stimulant rather than a nutritive. The
meat left after its extraction, he said
would be nutritive, as the protocols would
be left. Whether, however, it would be
palatable would be a matter for each in
dividual to decide for himself Probably
it would not be an ideal food. He said that
all the meat canned in his presence was
selected by the Gamers, but they had
no notice of his coming. Canned roast
beef was preferable to bacon as a food for
the soldier.
Major Lee reminded him that the SOL
diers always manifested a preference for
the bacon.
"A man does not always choose the food
that is best for him." was the reply" but
a mans choice in such matter should
be considered among other circumstan-
ces."
Or. Bigelow said he had heard through
the newspapers that horse flesh had been
used in the preparation Of canned meat,
but he had never been able to ascertain
that such reports were true.
Prof John w. Mallet, professor of chem
4stry at the University OF Virginia, was
next examined, at General Miles instance
He expressed the opinion that no one, on
a chemical analysis alone. could decide
whether food was wholesome Of unwhole-
some, nor would an ordinary analysis de-
termine whether it was horse meat or
beef. A combination OF horsefesh, tai
low and carpenters glue might give prac-
tically the same results as those reported
from the examination Of the canned roast
beef. In determining the food value OF
ration 1t was necessary to consider its
dgestibility. capacity for absorption, its
adaptablity to chemical changes and also.
secondarily, its palatability. He stated
that the experiment had been made OF
feeding TO hogs the residue OF beef after
beef extract had ben made OF IL, which
had resulted in the practical starvation
Of the hogs. Major Lee asked Mr.. Nal
let what inference he would draw from
Professor Crittendens statements mat
there had been an absence OF phosphoric
acid in SIX OF the beef samples analysed
by him and replied that ne did not see
how It was possible 10 escape the conclu- I
sion that large part OF the nutr.tive mat
ter had been cooked out Of il