MEAT PRODUCTS—Canned or Potted Meats.—The label on cans containing meat products should state clearly the exact nature of the contents. Deception as to the character of the meat is easy to practice and difficult to detect by any but a trained analyst. The presence of preservatives can also only be detected by chemical analysis. As these products are practically all put on the market by the large packing houses and designed for interstate commerce, they are subject to government inspection, and, therefore, if they bear the government stamp may be considered pure. The point that the housekeeper may consider is the length of time the meat has remained in the can. Put up under proper precautions these canned goods retain their wholesomeness for an almost indefinite period. The heads of the cans should always present a concave surface; if they are convex, it is a sign of decomposition of the contents. When the can is opened the meat should have a clean appearance, free from mold or greenish hue, and the odor should be fresh and not tainted.
Sausages.—If possible, sausages should be homemade, then one may be assured of their purity and freedom from adulteration.
Owing to the rapid color changes and early decomposition of fresh meat, artificial colors are often used to conceal the former, and preservatives like boric acid or saltpeter to retard the latter.
The artificial colors, such as carmine and aniline red, may be detected by observation or by warming the finely divided material on a water bath with a five per cent solution of sodium salicylate. This fluid will extract the color, if present.
Lard.—Good lard is white and granular and has a firm consistency. It has an agreeable characteristic odor and taste. The choicest leaf lard is made from the fat about the kidneys of the hog; the cheaper grades are made from the fat of the whole animal.
FRESH VEGETABLES AND FRUITS—Vegetables.—All green vegetables to be eaten uncooked should be carefully washed and examined for insects, dirt, and foreign matter generally. The ova or eggs of the tapeworm may be ingested with improperly cleaned vegetables. Running water and a clean brush (kept for this purpose) should be used.
Green vegetables should have a fresh, unwilted appearance; any sign of staleness or decay should cause their rejection. Overripe or underripe vegetables are harmful.
Lettuce, celery, and all leaved or stemmed vegetables should be examined to see if the outer leaves have been removed; this may be determined by the distance of the leaves from the stem head. The general signs of disease in vegetables are softening, change of color, and mold.
The following characteristics indicate fresh and wholesome vegetables:
Asparagus.—Firm and white in the stalk with a green, compact tip.