=Frequency of Adulteration.=--The examination made of numerous samples of canned meat in the Bureau of Chemistry shows that the adulteration of these foods is rather common but by no means general. =Canned Horse Meat.=--Horse meat is commonly used for human food in many European countries, although it is believed that it is not used to any extent in the United States. When procured from healthy animals in a proper way there is no hygienic objection to its use, though it is considered to be somewhat tougher than the flesh of other animals more commonly employed as food, but that is probably due to the fact that horses are not raised for food purposes and are usually not used for such until they are worn out in domestic service. There are many sentimental and often religious objections to the use of horse meat, but experience has shown that it is wholesome and nutritious. Horse meat is characteristic in containing more natural sugar, commonly known as glycogen, than any of the other ordinary meats used for human consumption. It approaches in its content of sugar some of the shell-fish flesh, such as that of the lobster. Practically all of the horse meat which is prepared in this country is exported to Europe. There are cases, however, on record of the sale of horse flesh to domestic consumers. Especially could it be used in this way in the form of sausage or other finely comminuted products without much danger of detection. =Composition of Horse Meat.=--A number of samples of horse meat of undoubted origin and wholesomeness have been examined in the Bureau of Chemistry and the data tabulated. The average composition of sixteen samples of horse meat, representing different parts of the carcass, is shown in the following table: Water, 69.81 percent Water in fat-free substance, 76.91 „ Fat, 9.61 „ Protein, 19.47 „ Protein insoluble in water, 14.83 „ Gelatinous protein, 1.23 „ Meat bases, 1.70 „ Glycogen, 1.82 „ Ash, 1.01 „ _Composition of Dry Material._-- Protein, 67.98 percent Fat, 27.71 „ Ash, 3.18 „ Undetermined, 1.13 „