=Canned Tongue.=--Several varieties of canned tongue are found upon the market known as ox tongue, lamb tongue, luncheon tongue, etc. The tongues of calves, steers, sheep, lambs, and swine are the ones which are usually canned, and they may be previously pickled before canning. The average composition of the canned tongue upon the market is shown from the following data based upon the examination of seventeen samples: Water, 55.17 percent Fat, 20.23 „ Protein, 19.43 „ Meat bases, 1.23 „ Glycogen, .24 „ Total ash, 3.71 „ Of which common salt, 2.90 „ The data show that in the canning of tongue a large quantity of fat is present, more than the true part of the tongue contains. Nearly all of the samples examined contained saltpeter, the largest quantity found being .15 percent. =Adulteration of Canned Tongue.=--It is not probable that any meat, except the tongue itself, is used for canning, but the contents may not be true to name. The fat dressing employed is not specified, and probably its character and amount rest alone with the ideas of the manufacturer relative thereto. Presumably the fat should be of the same animal as the tongue. A critical examination of the fat will, however, reveal whether or not this is the case. Saltpeter is the most common adulteration, and is used solely to impart or preserve the red color of the fresh meat. Boric acid is also occasionally employed. One of the samples contained boric acid. Without inspection of the process of manufacture, it is not possible to be assured of the sanitary conditions of the meats which are sold as canned tongue and also of the sanitary conditions of the canning itself. These are all matters of the highest importance to the consumer, and should be attested by proper inspection certificates. Under the new meat law only the proper articles can be certified by the officials in charge of inspection. =Examination of Fat as a Test for Adulterations.=--It is evident, from what has already been said, that the character of the fats which are used in the canning of preserved meats is not always the same as that of the meat to which they are added. A careful study has been made in the Bureau of Chemistry of the fats extracted from different canned meats. The chemical and physical characteristics of these fats are given in the following table: