Aniline red and cochineal carmine are usually employed for this purpose. The former may be detected, according to Allen, by picking the meat apart and treating it with methylated spirit, strain or filter the extract and take up with water. Then a piece of white wool (nun’s veiling will do) is immersed in the boiling liquid and, if it is dyed red, rosaniline is present. Cochineal-carmine may be detected by the method used by Klinger and Bujard. Cut up fine about 20 grams of the meat and heat in a water-bath with water and glycerine mixed in equal parts. If the above coloring matter is present the liquid will become quite red in color, if not present a slight yellow color results from this treatment. If a spectroscope is available this dye is easily recognized. STARCH IN SAUSAGE, DEVILED MEAT, AND SIMILAR PRODUCTS Cracker and bread crumbs are often added to these preparations and their presence is best detected by examining the amount of starch present. Do this by boiling some of the sample in water, and when cool adding a drop or two of iodin reagent. The usual blue color is produced if much starch is present. If there is only a little starch, it may be necessary to examine it under the microscope to determine whether the starch is from the pepper and other spices used or from some cereal. DISEASED MEAT _The following method is recommended by Ebers._--Hold a small piece of the suspected meat over a mixture of 1 cc. hydrochloric acid, 3 cc. alcohol, and 1 cc. of ether. The formation of ammonium chlorid fumes shows that decomposition has begun. Do not mistake the fumes of the acid for those of ammonium chlorid. HORSE FLESH IN SAUSAGE AND MINCE MEAT This sophistication is not common in this country. Horse flesh is detected by testing for glycogen, which is present in it in larger quantities than in other meats. _Courley & Coremon’s Test._--Boil 50 grams of the meat for a half hour with water, strain, and to a portion of the filtrate add a few drops of potassium iodid-iodin solution (potassium iodid 0.4 gram; iodin 0.1 gram; water 20 cc.). If considerable horse meat is present the glycogen will color the liquid dark brown, which disappears on heating, but returns on cooling. EGGS It sometimes happens that one wishes to know the age of eggs without opening them. _Delarne’s Test._--Place the egg in a 10 per cent solution of common salt. Perfectly fresh eggs sink to the bottom. Those remaining immersed, but suspended in the liquid, are at least three days old, while those rising to the surface and floating are more than five days old. The older the egg, the higher it floats and the more it will stand on end. This test is not applicable to eggs that have been preserved.