with equal force to deviled meat. If there be any difference at all it is understood by the term deviled that the spices and condiments are more pronounced in character and greater in quantity and the miscellaneous character of the goods more pronounced. Under the terms of "deviled" and "potted" may be found every kind of mixed and miscellaneous finely comminuted meat, flavored with all kinds of condimental substances and prepared so as to appeal as strongly as possible to the taste and desire of the consumer.
COMPOSITION OF POTTED BEEF.
. First row titles duplicated in legend for clarity. First row, last column, line break eliminated in "Composition of Dry / Material" to save a row. F1]
Legend:
Composition of Original Material.
A. Water.
B. Water in fat-free substance.
C. Fat.
Nitrogen.
D. Total.
E. Meat bases.
Nitrogenous substances.
F. Protein (N × 6.25).
G. Proteids insoluble in hot water.
H. Gelatinoids and proteids precipitated by bromin.
I. Meat bases.
J. Starch.
K. Glycogen, calculated to dry fat-free material.
L. Saltpeter.
M. Total ash.
N. Sodium chlorid.
O. Heavy metals per kilogram.
P. Preservatives.
Q. Total.
Composition of Dry Material.
R. Protein (N × 6.25).
S. Fat.
T. Ash.
U. Sodium chlorid.
+-+-+
| Composition of Original Material. | Composition of Dry Material. |
+-+-++-+-++++++-+++++++
Samples. | | | | Nitrogen. | Nitrogenous substances. | | | | | | | | | | | | |
| | | +++-+ | | | | | | | | | | | |
| A. | B. | C. | D. | E. | F. | G. | H. | I. | J. | K. | L. | M. | N. | O. | P. | Q. | R. | S. | T. | U. |
+-+-+++++++++++++-+++++++
| P. ct. | P. ct. | P. ct. | P. ct. | P. ct. | P. ct. | P. ct. | P. ct. | P. ct. | P. ct. | P. ct. | P. ct. | P. ct. | P. ct. | Milligrams. | | P. ct. | P. ct. | P. ct. | P. ct. | P. ct. |
1, | 28.24 | 50.33 | 43.89 | 3.76 | 0.56 | 23.50 | 19.50 | 0.50 | 1.75 | | 0.32 | 0.05 | 3.31 | 2.43 | Tin 145.1 | None | 97.24 | 32.75 | 61.19 | 4.61 | 3.39 |
2, | 51.80 | 64.40 | 19.58 | | | | | | | 14.26 | | | | | | Boric acid | | | 40.62 | | |
3, | 54.92 | 62.20 | 12.70 | 2.87 | .64 | 17.94 | 12.88 | 1.06 | 2.00 | 11.56 | .22 | | 4.50 | | | do | 99.69 | 39.81 | 28.17 | 9.98 | |
4, | 65.51 | 72.92 | 10.26 | 3.14 | .42 | 19.62 | 15.06 | 1.94 | 1.31 | | .25 | | 2.30 | | | None | 96.44 | 36.88 | 29.75 | 6.67 | |
+-+-+++++++++++++-+++++++
It may be said, in connection with these goods, that there is no objection whatever to their manufacture and sale provided the meat used in their preparation is sound and sanitary, the conditions of manufacture clean and free of infection, and provided the fraudulent additions for the purpose of increasing bulk and weight are excluded, together with injurious preservatives and coloring matters, such as borax, saltpeter, sulfite of soda, etc.
Potted and deviled are not the only terms, however, which are used to express miscellaneous mixtures of meat products. The term "pâtés" is also employed for a large class of goods, among which the principal ones are the familiar pâté de foie gras, which should be made largely of fatty goose livers.
