New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1899-01-23
CANNED NEAT ANALYSIS.
REPORT OF THE CHEMIST OF THE AG-
RICULTURAL DEPARTMENT..
NO TRACES OF DECOMPosIT1oN FoUND-1N-
spEcr1nN RECOMMENDED.

n
sPECTIoN RECOMMENDED
Washington. Jan 22-Mr. Wiley the chemist OF
the Department Of Agriculture, has reported 10
Secretary Wilson that examination or sarnpIeS
OF canned meats secured both in the open market
and from the War Department 10 determine the
presence OF any chemical preservatlves fsHed u"
disclose any traces OF borax. boracic acid. SUI
phuric acid salicylic or benzoi acids The presence
of saltpetre was confirmed In all the samples OF
canned corned beef. but trace Of 1t was dlscoV-
cred IN the roast beef though common salt was
nresent 10 a considerable extent. The test was
made under IN order of Secretary Wilson, ana
thirteen samples we're inspected. eleven purchased
in the open market and two obtained from 'He
War Department. The report says:
The contents Of the were In excellent pres.
ervation. and the surfaces OF all the cans w.
markedly concave showing that no decompositllon
when the cans were opened there was an aPpreeia-
bic Influx Of ar Wne IN . snrraces Of the cans
usually slightly convex, ana on OPENING az
In some kinds Of preserved meat, tendencies have
been shown 20 the development Of class OF poq,ea
resulting from the decay and change OF nltrogcs
nous materials in the flesh. These ptomain.e,si Oh
packages but may develop In those which are i'm,
perfectly sterilize1 may develop in sterize ,n
time after exposure to the air, It is theretoIe
highly important that the packages nave oo DSfh
ton when opened and thar they are consumed at'er
being opered without any great delay
A SMALL QUANTITY OF SALT PETRE.
THE cumulative examination OF the corned ana
luncheon beef showed that the amount OK saltpet'e
present was very small. varying from = OF
per cent to l45 OF per cent Only III ~
cases did the amount exceed 80 OF ! per cent
The approximate amount OF common salt USED can
be determined readily b. the taste. ana IS hatu'a"J
not greater than is desired by consumers nor
than would be added I'm its preparation In ptlVate
families The percentage OF salt present was not
determined By analysis. - =,
~ IS a matter Of common information that In
the preparation Of corned beef salt ana saItpeire
are always used whether IL De III '''9e
"OnIy a preliminary examination has been fn ~ -
for lead and tin in the contents or me Sit T ~
reveal mere traces. but II these metals NeIe Pr, T.,
I'm Il sufficient quantity FOR their exact II
mined by chemical analysis. the samples OF meat
examined were entirely appropriate lot
food"
AMOUNT OF LEAD IN THE CANS,
In many instances the tin inside the cans were
discolored but careful microscopic examination
showed that the surface OF the tin in no Instance
was eroded. The chemical division Is now con-
Quoting an examination OF the tin surfaces in order
TO determine the amount OF lead they may contain.
The results will be presented in a supplemental
report The report concludes follows:
Preserved foods especially meats. are not to he
preferred the fresh articles except IN those cases
where It IL not possible for the articles In fresh
state TO be supplied In the second place. II IS
highly important that some competent supervising
sFsnf he always present 20 inspect the packages
When they are opened in order detect any failure
" complete sterilization I'm their preparation, or any
evidences OF incpient or advanced decay IN tnelT
contents. When these precautions are observed
there is no 20 believe that the ingeslon OF
preserved meats article OF food, In proper
anv way Interfere with the health or comfort OF the
person consuming them.