The presence of starch in sausage must be regarded as an unjustifiable adulteration unless the amount therein is plainly marked on the label of the package. The use of preservatives in the curing of sausage is a very common practice and, hence, canned sausages are found to often contain boric acid or borax and sulfite of soda especially. Dyes of various kinds are also used in coloring sausage or its covering, largely of a coal tar origin. The proper safeguard for the consumer in regard to the character of sausage is in the inspection of the factory. It is highly important that each municipality and state should have a rigid system for the inspection of sausage, and the sausage thus inspected should bear the certification of the kind of meat used and its general character. The presence of inspectors in factories would prevent the use of preservatives which, it has been shown by the researches of the Bureau of Chemistry, are prejudicial to health. =Magnitude of the Meat Industry.=--According to the census of 1905, showing the results of the tabulation of the statistics of slaughtering and meat packing and slaughtering, wholesale, for the calendar year 1904, forming a part of the census of manufactures of 1905, which was taken in conformity with the act of Congress of March 6, 1902, the figures indicate that there has been a normal increase in the slaughtering and meat packing industry in the United States, as compared with the statistics of 1900, which covered the fiscal year ending May 31st. Comparative figures for 1905 and 1900 are shown in the following summary: PERCENT OF 1905. 1900. INCREASE.