CHAPTER II

MEATS AND EGGS 8

Adulterations of--Fresh and smoked--Preservatives--Potassium nitrate--Boric acid--Sulfurous acid--Salicylic acid--Benzoic acid-- Canned--Preservatives (same as those of fresh and smoked meat)-- Heavy metals--Coloring matter (see under sausages, etc.)--Fish, salt, dried and oysters--Preservatives--Boric acid (same under smoked and fresh meat)--Coloring matter--Aniline red and cochineal- carmine--In sausages, chopped meat, preparations and corned meat-- Starch--In sausages, deviled meat and similar products--Diseased meats--Horse-flesh in sausages and in mince-meat.

=Eggs=--Test for age.