The high percentage of glycogen in horse meat is one of the safest methods of determining its character when comminuted or cut up into pieces so small as not to be identified by the usual anatomical characteristics. Very few other kinds of edible flesh contain as much as one percent of glycogen. Glycogen is a transitory product which tends naturally to be broken up into other substances, and, hence, even in horse meat after slaughter, it may rapidly disappear and thus, unless the meat is examined at once, very little glycogen may be found in it. A safer test for horse meat is in the nature of the fat therein. This fat does not tend to change as the glycogen does, and, therefore, in a pure preparation of horse meat even in a finely comminuted state the separation and examination of the fat will lead to a determination of the character of meat employed. The fats of horse meat have a lower melting point, a higher iodin number, and a higher heat value when mixed with sulfuric acid than those of beef. Indeed, these differences are so marked as to afford a ready means of detection to the practical chemist. Even in the mixture of horse meat with other meat the variation in the character of the fats will be such as to lead to a correct judgment respecting the approximate amount of horse meat which has been used, provided it forms any notable amount of the mixture. =Canned Cured Meats.=--Sterilization is such a certain method of preventing the decay of meats that it has now come into use to a large extent in the final preservation of shipments of cured meats. The object of curing, as has already been stated, is not merely to prevent the meat from decaying, nor is it intended to inhibit entirely enzymic action. On the contrary, if the method of curing were such as to entirely stop fermentative action, the flavors and aromas of preserved meats, upon which their value so much depends, would be eliminated, and we would simply have a mass of tasteless meat, preserved from decay by the application of chemical preservatives of a character to impart neither flavor nor aroma to the meat and at the same time prevent the activity of the various ferments above described. Such methods of preparation, naturally, should never be of general use, because in cured meats the consumer demands the flavor which naturally proceeds from the ordinary method of curing. After curing and when subjected to transportation the meats may undergo decomposition and reach their destination in a spoiled state. To avoid this it has been a customary practice to pack the meat in a chemical preservative, such as borax. This is, however, a very objectionable practice because even in the cured state the meat is still absorptive, and the borax, which is packed externally upon it, as a precaution during transit, must necessarily penetrate to a certain extent to the interior of the meat. By packing cured meat in tins and subjecting these tins to