A certain degree of consistency is established by each manufacturer for each variety of potted goods made, and to obtain this consistence more or less fat meat of some kind is added. It may thus be of some advantage to add the fat of pork rather than the fat of beef or mixtures of the two. It is claimed by many manufacturers that a single kind of meat does not give the desired flavor in potted and deviled goods. Therefore, meats of different origin are finely ground and mixed together, and a sufficient quantity of oil or fat added to secure the required physical consistence. For this reason cured meats, such as beef and pork, are often preferred for making potted and deviled meats because of the agreeable flavor and aroma which they impart thereto. These meats are therefore used in potting, although they cost more than corresponding quantities of fresh meat. In a character of goods so variegated as these it is impossible to lay down any rule which may guide the consumer in his choice. The widest latitude is left to the manufacturer, and the only real protection is in a strict inspection of the factory or factories where such goods are made. It is there only that the character of the materials employed and the quality of the condiments or other substances added can be determined. The day is doubtless rapidly approaching when consumers will be perfectly protected in this matter, and when no canned, potted, or deviled meats of any description will be allowed to enter into commerce without bearing the certificate of competent inspection officers as to the kind of meats used, their sanitary character, etc. Potted meats should always be carefully sterilized and the contents of the tins should be consumed as soon as possible after they are opened. =Potted Beef.=--Potted beef, more than any other product bearing the label of potted, corresponds more closely to the character of the meat named on its label. Of four samples of commercially potted beef examined in the Bureau of Chemistry only one appeared to contain any other meat than beef. The composition of the potted beef is shown in the table on page 53. =Adulteration of Potted Beef.=--From the average data given above it is seen that the principal adulteration in potted beef, assuming that the meat is beef, is starch. Two of the four samples contained starch, one more than 14 percent and one more than 11 percent. The admixture of starch is evidently solely for fraudulent purposes, to increase the weight and bulk with a very much cheaper substance and one for which no necessity for the addition can be claimed. It also increases the quantity of water which the product will carry. Saltpeter was found in one of the four samples and boric acid in two. One of the samples contained a large quantity of tin, due probably to the action of the potted meat upon the tin lining of the can.