The unwillingness which has been manifested on the part of dealers in poultry to make public the length of time which it has been in cold storage is of itself a suspicious condition. The argument is constantly heard that the length of time poultry has been in cold storage does not impair its palatability or wholesomeness. If this be true then a statement of the length of time cannot in any way injure the market. But to this reply is made to the effect that if the consumer is told the fowl has been in cold storage a certain length of time he will not purchase it. To this the evident answer is,--why should you deceive the consumer by selling him an article which if he knew its character he would not buy? It is evident that such deception is nothing more nor less than obtaining money under false pretenses. The remedy for the evil of cold storage is the label which will indicate the length of time which has elapsed since the slaughter of the fowl. There is, perhaps, no greater blessing which has been conferred upon mankind during the last quarter of a century than the development of cold storage methods of preserving food. The continued prosperity and benefits of this business depend upon a thorough study of the conditions attendant thereon and the elimination of any evil which may be incident thereto. When this is accomplished the absolute confidence which the consumer will have in cold storage will be such that the magnitude of the business will be immensely increased. Thus the interests of the consumer and the dealer are one and they should work together to promote their common good. _Composition of the White Meat of a Chicken._--The meat of a chicken, carefully prepared in the laboratory of the Bureau of Chemistry, was analyzed by separation into the white and dark portions. The composition of the two meats is as follows: WATER IN FAT-FREE MEAT WATER. SUBSTANCE. FAT. PROTEIN. BASES. Percent. Percent. Percent. Percent. Percent. White meat, 61.38 75.08 18.25 17.06 .37 Dark meat, 59.48 78.44 24.16 15.94 1.03 The above data show that there is a notable difference in the composition of the white and the dark meat. The white meat has much less fat and a correspondingly larger quantity of protein. The quantity of water in the two classes of meat is not very different although there is a slightly less quantity in the dark meat. The dark meat has a much larger proportion of meat bases but as these bases are often considered of little value and sometimes degenerate into poisonous constituents it is seen from this point of view that the white meat is to be preferred to the dark meat.