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105
should see fit to issue such an announcement, and they enclosed copy
of a report by Dr. Klein, showing that 26.24 grains of boracic acid to
the pound of sausages is the minimum amount that can be used for the
preservation of these articles; further, they pointed out that the
intimation of the Council to the traders of Westminster, that the
Council would institute legal proceedings, after the issue of the circular,
in cases where sausages or similar goods were found preserved with
boracic acid, is calculated to be very detrimental alike to the public and
the trader, and they urged that the Council will reconsider its decision
in this matter.
In reply, the Council called the attention of the Association to a
report on the subject submitted to the Local Government Board by one
of their Inspectors (Dr. McFadden), and expressed the opinion that the
Council's action was justified thereby. To which the Association replied
that they did not agree with Dr. McFadden's suggestion, that if any
boric acid was permitted, it should not exceed 17½ grains per lb.
The report of Dr. Klein had reference to experiments he had made
to ascertain how much of this preservative would be required to enable
a sausage to be kept in a moist chamber of an incubator at a temperature
of 76 degrees Fahrenheit during the day, and in a refrigerator at night.
Samples were taken during 1908 of pork, beef, liver, Salami and
German sausages, saveloy, black pudding, pork, veal and ham, steak and
kidney and meat pies, with the following results:—
76 Pork Sausages
54 genuine; 22 contained boric acid:—Trace, 2.8, 3 3,
3.6,5, 5, 5.5, 5.8, 5.9,7, 7, 79, 9 5, 12 4, 127, 16 1,
18.5, 22.4, 23'0, 24.7, 29.4, 34 grains per lb.
22 Beef Sausages
14 genuine; 8 contained boric acid :—3.5, 6, 7.4, 7.4,
9.1, 9.7, 12 7, 18'5 grains per lb.
5 Smoked Sausage 4 genuine; 1 with boric acid:—5.5 grains.
2 Liver Sausage 2 contained boric acid:—3.5, 7 grains per lb.
1 Chitling Sausage 1 genuine.
4 Salami Sausage 4 genuine.
6 G-erman Sausages
1 genuine (Strasburg); 5 contained boric acid:—5.6,
5.9, 8, 14.8, 18 grains per lb.
7 Saveloys 6 genuine; 1 contained boric acid:—9.5 grains per lb.
1 Black Pudding 1 contained boric acid:—2 grains per lb.
45 Pork Pies
23 genuine; 22 contained boric acid: —Trace, 1.5, 2.5,
2.5, 2.8, 2.8, 3.5, 3.7, 4.27, 5, 5.8, 7, 7, 7.8, 9, 9.2, 9.7,
10, 11, 11, 12'8, 156 grains per lb. (crust included).
5 Veal and Ham Pies
2 genuine; 3 contained boric acid:—3.6, 10.9, 41.36
grains per lb. (crust included).
3 Steak and Kidney Pies
2 genuine: 1 contained boric acid:—2.8 grains per lb.
(crust included).
23 Meat Pies
15 genuine; 8 contained boric acid:—Trace, 2.3, 5, 7,
8, 9.7, 10, 12 grains per lb.
In reporting upon the pies the analysts stated the amount of boric
acid found in the pie as a whole but in certain instances particulars