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6o
abundance of small mobile sporing bacilli which caused in the
cultures a pronounced smell like that of ammoniacal (decomposed)
urine. From this it follows that the unboraxed bacon contained
unquestionably abundance of microbes which had caused
ammoniacal decomposition, the other two samples, viz., No. i
and No. 3, were free of any such microbes."
Copy Report of Analysis for Borax by Dr. Hurtley, Analyst to St.
Bartholomew's Hospital and College, of the same two pieces
of bacon as reported on by Dr. Klein.
Sample No. 1, piece of green bacon landed March 23rd,
analysed 6th April.
Sample No. 3, piece of smoked bacon, date of landing
unknown.
" The samples were examined for the quantity of boric
acid contained in them in accordance with the instructions
furnished to me by Dr. Klein, except in one particular.
The boiled piece was not weighed after boiling, as no
constant weight could be obtained, and moreover the weight
varied too much according to the time it was left to drain.
In this case therefore the amount of boric acid found in the
boiled piece is calculated on the weight of the piece before
it was boiled.
" All the results are expressed in terms of boric acid
H3BO3, If it is desired they can be converted into borax
by multiplying by 1.54, since 1 part of boric acid if made
borax would give 1.54 parts of borax.
" Every care has been taken in the analysis to avoid loss,
and some of them have been made by two methods to serve
as a check.
Sample No. 1, boraxed, nnsmoked.
"A. The whole piece weighed 6 lbs. 14.71 ozs. It was
washed with distilled water having a temperature of 40°C or
104°F ; it was not brushed, but rubbed well all over with
the fingers. The washings were brownish in colour, turbid,
alkaline to litmus and filtered badly. The filtered washings
were analysed and gave 2.2047 grammes of boric acid. This
corresponds to 4. 917 grains of boric acid to 1 lb. of bacon.
B. Ozs. Boric acid in grains per lb. of
meat.
Weight of whole 15.20 6.526
piece
Weight less rind 12.31 8.061
& rib