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58
COPY OF FURTHER REPORT RECEIVED FROM
DR. RIDEAL.
"I have to report that I have made an examination of the piece
of smoked bacon received from you March 31st, with a view to
ascertaining the quantity of boric acid present therein, and after
subjecting the sample to the usual cooking processes of boiling
and frying.
"The sample weighed 5 lbs. 6½ ozs., and after removing the
bone and rind, 4 lbs. 12½ ozs. This was done by your representative
in my presence.
"Three separate portions were taken for examination. One
rasher weighing 1 lb. 1 oz. was tested for boric acid and was
found to contain 1.19 grains per lb. The second rasher used
for frying weighed 7½ ozs. before frying, and after frying 5¼ ozs.
On analysis it yielded r82 grains per lb., calculated on the fried
meat, and 1.26 grains per lb. calculated on the uncooked meat.
The last portion, weighing 3 lbs. 3¾ ozs., was boiled in two
litres of water and after boiling weighed 2 lbs. 6£ ozs. The
volume of water was reduced to 1650 c.c., and the quantity of
boric acid in the water and meat was separately determined.
The boiled bacon contained 0.56 grains per lb., calculated on
the weight after cooking, whilst 8'8 grains had been dissolved in
the water. The total amount of boric acid calculated on these
two portions was 3.15 grains per,lb."
This firm took steps to have the chemical analysis verified
by another authority and also to have a bacteriological examination
made by Dr. Klein. I am very courteously allowed to
reproduce the reports of these two experts. It is pointed out
by the firm in a letter dated May 11th, 1908, that "this was a
special analysis, as we allowed the bacon to remain in the borax
in which it is packed a fortnight after it arrived, our object
being to see how much of the borax actually penetrated into the
meat during that time. Canadian bacon is very rarely carried
for a fortnight before being used; the bulk of it is handled within
a week of arrival. You have now got all the information that
we have been able to gather on this question from the most
reliable sources, and as far as we can see there is not sufficent
borax used in our packing to beat all dangerous to health."
BACTERIOLOGICAL REPORT by Dr. Klein, of St.
Bartholomew's Hospital and College, on three pieces of bacon
which had been kept under his observation between March 23rd
and April 6th.