bodies contain not less than 35 per cent, of coagulable proteuls and not more than 40 per cent, of meat bases." It is especially noticeable among the meat juices, so cajled, that none shows any appreciable amount of coagulable proteids. Valentine's Meat Juice and Wyeth's Beef Juice, be¬ sides being below the standard in total solids as fluid ex¬ tracts, are misbranded when called meat or beef juices, as can readily be seen by comparing theresults of the analyses and the standard.