of lard and tallow, and for canned products are reinspected when they enter these departments. These regulations apply only to the meat of cattle, sheep, swine or goats.

The Process of Canning Meats1

Pieces of meat of about equal size are selected for canning, so that they may be uniformly sterilized in the process. The first

FIG. 70.-Sterilizing cans of meat under pressure. (By permission L. S. Bushnell.)

process is parboiling or partially cooking, which causes a shrinkage to about two-thirds of the original volume and at the same time extracts some meat bases, protein and mineral salts. (See p. 346.) This process is, on the whole, an advantage as it concentrates the nutrient material. The meat is then put in the tins with a small quantity of "soup liquor" which contains, in addition to some 1 Foods and Their Adulterations, Wiley, 2d Ed., p. 13.

animal extractives, salt and sometimes sugar or molasses, and fills up the "voids" between the pieces of meat. The tins are then closed and the covers are soldered on, a hole being usually left for the escape of the gases or air inclosed within the can. The filled cans are sterilized by heating with steam in strong boilers

FIG. 71.-Sealing cans of meat in a vacuum.

under pressure. (Fig. 70.) After some time the cans are hermetically sealed by a drop of solder, and then "reprocessed" at a temperature of 225° to 250° F. for one or two hours.

In some establishments the filled cans are placed in a machine where they can be exhausted in a vacuum (Fig. 71), sealed auto

matically while in this exhausted state, and then removed to a bath of oil or some other liquid where they are heated to a temperature of 240° F. for as long a time as seems desirable. Experiments made in the laboratories of the U. S. Department of Agriculture show that “a can of 26.9 ounces of beef contains as an average content an amount of meat equivalent to 42 ounces of fresh beef, and retains practically all of the nutrient value of the larger quantity of fresh beef.

Ham and bacon are canned for use in tropical climates or in sections remote from the market. The canned tongues of cattle, calves, sheep, lambs, and swine, are extremely popular and find a ready sale. They are often pickled previous to canning.

POTTED MEATS

Potted and "deviled" meats in great variety are an output of the packing houses. The term "potted meat," is like the name of a proprietary food or medicine, and conveys to the customer no idea as to the contents of the package. The consumer is not always sure that the can contains the exact meat that the label names, but if the flavor and quality are satisfactory he usually does not complain. These products are really made up of several kinds of meat such as beef and pork, and are spiced and flavored in such a way as to be agreeable to the palate.

"Deviled" meats offer still greater latitude for mixing as they consist of the ground meat mixed with spices and condiments. There is no objection to this class of goods if they are made from material that is sound and sanitary, and prepared in establishments free from infection, and if there are no fraudulent additions to increase the weight, and no injurious preservatives or coloring matters added.

SAUSAGES

Any standard adopted to regulate the composition of sausage must be very broad, so that no really wholesome meat shall be

excluded by it. Sausage may be made from the meat of neat cattle or swine and may be fresh, salted, pickled or smoked, with the addition of salt, spices, edible fats, blood or sugar. It contains no more water than does the normal meat from which it was prepared. If casings are used they must be preserved with salt only and not artificially colored.

Next in importance to the use of meat of an improper character in the way of adulteration is the use of starch or flour as a "filler." This increases the bulk and weight of the goods and prevents shrinkage when the sausage is cooked, and moreover starch is much cheaper than meat, so a greater profit can be made. In some States a product called "cereal sausage" is allowed, if it does not contain more than 2 per cent. of cereal, and if the composition is plainly marked on the package. A substitute for sausage casings known as "viscose" has been recently put on the market. It is made from mercerized wood pulp.

Varieties of Sausage

The varieties of sausage made, especially in Germany, are very numerous; more than 40 might be readily described. Among these may be mentioned pork sausage which is put into casings consisting of the intestines of cattle, sheep or swine; bologna, in which the chopped meat is put into casings, boiled, smoked and dried; polonies which are a favorite in England, and are usually put in colored skins; rothwurst, similar to the English "Black pudding," made from pork, often with the addition of blood, heart or kidney, and spices and starch, put into skins and boiled; mett wurst, made from pork, with large additions of lard and frequently beef and horse-flesh; cervelatwurst, made from the brains of pigs and horses, with the addition of pork and lard; leberwurst, made from the livers of pigs and calves, sometimes with pork and lard and occasionally the lungs and starchy matters; magenwurst, made from the stomach, skin and other parts of the pig, with blood and unsalted bacon; bratwurst, made from raw

pork and bacon, with lemon and cumin as flavorings; erbswurst, which contains suet, bacon and pea flour, and is seasoned with onions and spices; frankfurter sausages, which are small and made from raw pork well seasoned.1

"MINCE MEAT”

Mince meat is a mixture of not less than 10 per cent. of cooked comminuted meat, with chopped suet, apples, and other fruit, salt and spices and with sugar, syrup and molasses, with or without vinegar, fresh, concentrated or fermented fruit juices or spiritous liquors, according to the standard of many of the States. Meat is not always found in mince meat and corned beef is sometimes substituted for fresh meat, and evaporated or dried fruits are also used in the place of fresh fruits. Boiled cider or brandy is a common addition to the mixture.

Some manufacturers put on the market a pressed mince meat which is similar to the above, except that it contains starch or flour as a "binder." This also increases the weight and absorbs the superfluous moisture.

Both these forms of mince meat are readily adulterated, not only by the use of meats and other constituents that are unfit for food, but by the use of sodium benzoate as a preservative. Mince meat is one of the products that can usually be made more cheaply at home, and the conditions there prevailing will insure its being clean and wholesome.

SOUP

Soups may be of animal or of vegetable origin. Their use at the beginning of a meal has a foundation in dietetic experience. A soup or bouillon is simply a warm, slightly nutritive liquid of agreeable taste, which stimulates the secretions of the stomach to greater activity.

"Soup stock" is prepared by first cutting the meat into small 1 Foods and Drugs, Parry, Vol. 1, p. 386.