The news-democrat. (Providence, R.I.) 1906-1909, 1906-06-07
AN|L|ME DYES
USED IN C0L0R|NG
Of SAUSAGES

Washington, June THE beautiful coll
oring OF sausage is due To the fact that
casings are dipped I'm a solution called
Bismarck brown IT is an aniline dye.
Otherwise dye stufs are not used In
meat packing. according 70 Thomas r.
Wilson, manager for the Nelson Morris
company, who appeared before the agrl-
day representing the great packing houses
OF Chicago, Hammond, Kansas CITY ana
elsewhere.
Mr.. Wilson. who professed intimate
knowledge OF packing house conditions
from personal observation. made a state
ment In which he sought 10 minimize
the Neill- Reynolds report, ana denied va
rious stories In print as TO packing mousse
abuses.
Mr. Wilson also gave an exposition OF
packing methods. Questioned closely as
there were any in canned meat stuffs
except In some cases where part OF the
Ingredients had been dry cured.
He admitted that canned sausage con-
tained borax, but not enough 10 do in
Jury. Some meats, such as beef and pork
trimmings, were preserved with saltpetre
and a little borax. These two were
worked into sausaser-IH- effect -Mr-AXil-
son admitted sausage had Bismarck
brown" on the outside and meat plus
saltpetre and borax within.
pairing tripe, Mr.. Wilson said, but this
goes TO England. II is not used In curing
hams. For this purpose saltpetre, salt
and sugar are used, Hams shipped
Mr.. Wilson specifically denied that a
solution OF borax is injected into hams 10
cure them. At the same time. Mr. Wilson
said the packers objected 70 a provision
in the law 10 prohibit the use OF pre-
servatives, since this would shut OF salt
petre, which was necessity In curing
hams Moreover. he declared. the best
salt contains borax.
An entertaining part of Mr.. Wilson's
testimony related 10 "reprocessing" OF
canned meats. lie explained that when
cans OF meat become discolored they were
relabelled.
This rejuvenating related he said. only
TO the exterior OF the can. and there was
no "reprocessing" of the contents. as
Commissioner Neill, who was present,
was called TO state what he knew of 're-
processing. He said he had been told
by the floor superintendent OF one of the
plants and the employees in charge OF the
work OF rejuvenating cans that the cans
were put through heating process at
Mr.. Wilson maintained that a good can
of meat remained good for years, so long
as the air did not reach the meat
Mr.. Wilson objected TO the date OF in
spection being placed on the inspection
label. either on meat or meat products.
since IL might give the impression in
some cases that the goods were too old
10 be At for use. Use OF formaldehyde
and salicylc acid except in fertilizer,
was vigorously denied.
Much OF the testimony was on the use
of condemned animals. Mr.. Wilson said
the packing houses did not kill an animal
condemned In the antemortem inspection.
An animal so condemned was turned over
TO the Standard Slaughtering company in
Chicago. IL was killed and then Inspected
by government inspectors II Az for food,
II was allowed to pass; otherwise IL went
for fertilizer
II was clearly brought out that an ami
mails carcass having tubercular LESSONS.
IL they were local or other localized af-
fections, were not condemned In re-
sponse to questions as 10 what became OF
hogs reaching the packing yards dead or
nearly dead with cholera. Mr.. Wilson said
that in Chicago they went 10 the Standard
Rendering company 10 make into soap
and for other manufacturing purposes
He denied they went into lard.