-----+----------------------------------- | COMPOSITION OF DRY MATERIAL. +--------+--------+--------+-------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Protein| | | SAM- | (N × | | | Sodium PLES.| 6.25). | Fat. | Ash. |chlorid. -----+--------+--------+--------+-------- |_P. ct._|_P. ct._|_P. ct._|_P. ct._ | | | | 1, | 32.75 | 61.19 | 4.61 | 3.39 2, | ... | 40.62 | ... | ... 3, | 39.81 | 28.17 | 9.98 | ... 4, | 36.88 | 29.75 | 6.67 | ... -----+--------+--------+--------+-------- It may be said, in connection with these goods, that there is no objection whatever to their manufacture and sale provided the meat used in their preparation is sound and sanitary, the conditions of manufacture clean and free of infection, and provided the fraudulent additions for the purpose of increasing bulk and weight are excluded, together with injurious preservatives and coloring matters, such as borax, saltpeter, sulfite of soda, etc. Potted and deviled are not the only terms, however, which are used to express miscellaneous mixtures of meat products. The term “pâtés” is also employed for a large class of goods, among which the principal ones are the familiar pâté de foie gras, which should be made largely of fatty goose livers.