MEAT.

(MEAT, SAUSAGE, OYSTERS AND FISH.)

Meat is any clean, sound, dressed and properly prepared edible part of an animal in good health at the time of slaughter. The term "animal," as herein used, includes not only mammals, but fish, fowls, crustaceans, mollusks and all other animals used as food.

Meat is adulterated if treated with any chemical preservative or dyestuff whose use and purpose are to retard, prevent or mask decomposition. In addi

tion to the above, sausage will be regarded as adulterated if it contains liver, lungs, kidneys or other viscera of animals, except intestines used as sausage casings. Thirteen samples of meat were examined, and only one was found to be adulterated, and it contained sulphites.

OYSTERS.

Under the head of meats, according to the standards, come fish and oysters. Under the subhead of oysters, only seven samples were examined, and no adulteration was found.

BUTTER, RENOVATED BUTTER AND BUTTERINE.

"Butter is the clean, nonrancid product made by gathering in any manner the fat of fresh or ripened milk or cream into a mass, which also contains a small portion of other milk constituents, with or without salt, and contains not less than 82.50 per cent of milk fat. It may also contain added coloring matter, provided the coloring matter is not of coal-tar origin."

"Renovated butter, process butter, is the product made by melting butter and working, without the addition or use of chemicals or any substance except milk, cream or salt, and contains not more than 16 per cent of water and at least 82.50 per cent of milk fat."

Oleo, oleomargarine or butterine is a substitute for butter, made from other and cheaper fats than butter. It is manufactured so as to improve its granulation and texture, and a more or less butterlike flavor and odor are imparted

to it by churning it with milk, skimmed milk, cream or buttermilk, or possibly by mixing a small amount of butter with it.

In nutritive value oleomargarine is not materially, if at all, inferior to genuine butter. The comparative digestibility of butter and oleomargarine has been found by various experiments to be about the same.

Under this head ten samples were examined, six of which proved to be standard butter, one renovated butter and three oleomargarine. The sample of renovated butter was labeled and sold as renovated butter. No. 4795, oleomargarine, was labeled and sold as such, but No. 6115 was served at a cafe for butter, and No. 5318 was sold as butter.

Retailers often speak of renovated butter as "tub butter" or "cooking butter," and it is often bought and used without the purchaser or consumer knowing that it is the renovated article.

The advantages to be gained by canning and the process of canning fruit are too well known to require explanation here.

Material and Brand from Label.

CANNED VEGETABLES.

The advantages to be gained by canning and the process of canning vegetables, like those of fruit, are well known.