Pick apart into fine pieces about 25 or 50 grams of the lean meat and warm with a little water which has a few drops of hydrochloric acid in it. Soak a piece of turmeric paper in the extract, and if boric acid is present the paper will be colored rose-red when it is dry. A weak alkali turns this colored paper olive. Another method is to burn a piece of the meat to an ash, after being treated with lime water. Make a solution of the ash and make slightly acid with hydrochloric acid. Then test with the turmeric paper with the same results as in the above method. SULFUROUS ACID U. S. Dep. Agr., Bureau Chem., Bul. 13, Part 10: Digest 40 or 50 grams of the meat in hot water, treat with 10 cc. glacial phosphoric acid to coagulate the proteids. Strain through a cotton bag and transfer the filtrate to a short-necked flask and distil receiving the first part of the distillate in a solution of iodin. Boil, and add barium chloride. If sulfurous acid is present, it will be oxidized to sulfuric acid and precipitated as barium sulfate by the barium chlorid. More than a mere trace of the precipitate proves that some sulfite was used to preserve the meat. Another method suggested by Kämmerer is to place the meat on paper, which has been saturated with potassium iodate moistened with dilute sulfuric acid (1 : 8); nitric oxid must not be present. If sulfurous acid is present a deep blue color forms at once. A trace of this color may form after some time with meat that is not fresh, hence this method cannot be used in examining canned meat. SALICYLIC ACID Heat 50 grams of the meat in 50 cc. of water. Add 10 cc. of a strong solution of glacial phosphoric acid and strain through a cotton bag. Extract the filtrate with a little ether (about 50 cc.) in a separatory funnel. Let the ether evaporate spontaneously. Take up the residue with 3 cc. of water, and add one or two drops of a one-half per cent solution of ferric chlorid. If salicylic acid is present the mixture will be purple or violet. Leach makes the same test by slightly acidifying a portion of the lean meat, then extracting with ether, and evaporating to dryness and testing the residue with a drop of ferric chlorid solution. A deep violet coloration is produced if salicylic acid is present. BENZOIC ACID