The enterprise. [volume] (Harlem, Mont.) 1899-1926, 1915-08-05
CANNOT ADULTERATE MEAT

OANNVA AOOAIEkSAVG N1EAX
For the use of preservatives in
hamburger steak and bologna saus-
age, thlrty-four Montana butchers
have recently been convicted and
fined. In a letter addressed to the
butchering trade of the state. DR.. w.
r. Cogswell, secretary of the state
board of health has the following to
g.. TO the meat sellers:
"A few months ago a complaint
came to my office that some of the
butchers in this state were using
preservatives in their Granddaughter
stake and bologna sausage. Sam
pies OF these meats We're taken
from markets in Helena and sent to
the labritory at Bozeman We found
that out OF samples taken from
seven meat markets, five were gull
ty of using sulphites. Complaints
were fled and four of the butchers
plead guilty and were given the
minimum fine. One plead not gull
ty, but let the case go by default
and was fined $25 and costs.
"Realizing that the addition of
preservatives to hamburger sausage
was more or less a custom of the
butchers throughout the state, we
decided On a statewide campaign
With the result that we have sue
ceeded in successfully prosecuting
"a cases.
I'VE have in the Office evidence
upon which We expect to file COM
plants in about 20 more cases and
there are quite number of SAM
pies now being analyzed in our lab
Oratory.
II am writing this letter to you
to warn you that the use of pre-
servatives other than those recog-
nlzed by law, in meats will not be
tolerated any longer. l found that
1t was necessary to make a num-
Der OF prosecutions in order to con-
vince you that we mean business.
simple warning does not appear
to De effective. This is evidenced
by the fact that in one of the towns
of the state the butchers received
warming that our special inspector
was shortly to arrive and take SAM
pies. The first samples taken from
the butchers in this town showed no
preservatives present in the sam
pies analysed, but when our special
inspector returned to said town two
weeks later, he found two of the
butchers again using the preserva-
tives. Complaints were promptly !
filed against these two men.
"The use of sulphites in meat is.
| believe, prejudicial to public
health and as this preparation.
when SO used makes discolorated
or partially tainted meat look as if |
1T fvpch II
fraud.
again, in the course of our ex-
animation of many of these SAM
pes, we found that it was customary
With many of the butchers to color
their bologna sausage with prep
aratlon known as 'Zanzabar. The
colorlng matter in this preparation
is orange l, which is a harmless
color, but can only be used when
the package of bologna so colored
bears .pon it label, 'artificially
colored.' II you butchers wish to
continue coloring your bologna you
must label it so that the customer
knows what he is getting Some of
the best butchers in the state use
no colorlng nor preservatives other
than tAose allowed by law,viz., COM
mon salt, salt peter, cane sugar,
beet sugar, vinegar, spices or in
smoked foods, the natural products
OF the smoking process. We expect
all the butchers to fall in line and
comply with the law without fur
tner prosecution.
There are several preparations
being sold to the butchers by agents
OF drug firms of doubtful reputa-
ton, located outside of the state,
but it is up to the butchers to use
no preparation but what complies
with the law. II any of you are in
doubt about the preparations, you
have the privilege of writing to
this department for information
relative to the same. We have
made an analysis of many of them
and know just what they contain.
II feel that the butchers have al
ready contributed their share to the
state board of health maintenance
fund-to which all fines collected
under the pure food law go-but if
you still continue to violate the law.
We certainly will still continue to