The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1901-09-12

Among the samples passed as up To
or above standard, are large number
containing the minimum amount of to-
tai solids, viz, lis per cent, and it IS
quite probable that some of these Were
adulterated with a small proportion OF
water. The present shortage or feed,
both in pasture and imported, is affect
ing the milk supply, and there is great
er incentive to increase this supply by
the addition of water which fact is, l
think, pretty well proven by the anaIy
seS given There are few new names
in the black list and the adultera-
ton varies from 10 to 20 per cent add
ed water.
Seventeen samples of 2 ned sau-
sages, representing nearly all the
brands on the market. were examined
with the following results: In no case
was there any evidence of decomposi-
ton or poor preservation, and in no
case was the acid value of the fat high
enough to indicate that the meat used
was not in good condition. In some
cases there was an excessive amount
of moisture present, but as different
meats differ not only in themselves,
but according to the way in which
they are prepared in their capacity to
hold water, no attempt was made to
fix a standard for moisture.
The European brands were examined
indications of such We're found, al
though it should be noted that the
chemical reactions which are relied on
for this purpose are under certain con-
ditions, not reliable Many samples
were artificially colored, the coors used
being harmless. The majority of the
samples contained starch in some form
This starch is added generally in the
form of cracker dust or old bread and
used nbp9npr
meat and also because 1t aids in re-
tanning a large percentage of moisture
Partial analyses are given below; those
containing starch or coloring matter
are classed as adulterated:
1. Frankfurter; Karl Kramer; mois-
ture 69.2 per cent; starch present
From Salter & Waity.
,. Oxford sausage; Armour &, Co;
moisture 1913 per cent; starch present
From c. j. Day & Co.
3. Franl1furter: moisture 532 per
cent; no starch or color.
4. Vienna sausage rindSfieisch. Lib
by, McNeill & Libby; moisture ola per
cent; both starch and color present
From H. May & Co,
5. Club House sausage meat; Libby
McNeill & Libby; moisture 536 per
cent; starch present. From H May &
Co
8. Cambridge sausage; j. T. Morton;
moisture 42.S per cent; starch present,
From H May & Co.
I. Vienna sausage and sauerkraut;
Libby, Mcneil & Libby; moisture so. I
per cent; both starch and color pres
emit From H May & Co
s. Mettwurst; L. Mulsow, Hamburg.
moisture a per cent, colored From
II. May & Co
9. Columbia bologna sausage; Ar
rnour & Co; moisture 575 colored.
From H May & Co
10 Oxford sausage; j. t Morton:
moisture ass per cent; starch present,
From H May & Co.
IL Vienna sausage wiener wurst;
Libby, McNeill & Libby; moisture SO. !
per cent: starch present. From c. j.
Day & Co.
y. Vienna sausage. tomato sauce:
Armour Packing Co; moisture 66.7 per
cent; both starch and color present.
From Wo Sing, Fort street
13. Rex brand Oxford sausage; Cuda-
by Canning Co; moisture ST. per cent;
starch present. From Chun Yung.
Fishmarket.
IA. Rex brand Frankfurt sausage;
Cudahy Canning Co; moisture 66.4 per
cent; starch present From Chun
Yung
Is. Superior Vienna sausage: Ger
man American Provision Co; moisture
SIS per cent; both starch and color
present From Chun Yung.
Is. Vienna sausage; Libby Mcneil &
Libby; moisture 56.s per cent; starch
present From Wing On Kee. King
street.
II. Epicurean Frankfurter: II Lew
q Co, San Francisco; moisture So. ;
per cent; both starch and color pres
ent. From Lee Chong. Asylum road.
1t is only fair to those whose names
are mentioned above to state that most