CIHM Microfiche Series ({Monographs) ICIMH Collection de microfiches (monographles) Canadian instituta for Historical Microroproductiont / Institut Canadian da microraproductions historiquas Technical and Bibliographic Notes / Notes techniques et bibliographiques The Institute has attempted to obtain the best original copy available for filming. Features of this copy which may be bibliographically unique, which may alter any of the images in the reproduction, or which may significantly change the usual method of filming are checked below. D □ n Coloured covers / Couverture de couleur I I Covers damaged / Couverture endommagde □ Covers restored and/or laminated / Couverture restaur^e et/ou pellicul^e Cover title missing / Le titre de couverture manque j Coloured maps / Cartes g^ographiqt s en couleur □ Coloured ink (i.e. other than blue or black) / Encre de couleur (i.e. autre que bleue ou noire) □ Coloured plates and/or illustrations / Planches et/ou illustrations en couleur Bound with other material / Relid avec d'autres documents Only edition available / Seule Edition disponible Tight binding may cause shadows or distortion along interior margin / La reliure serr^e peut causer de I'ombre ou de la distorsion le long de la marge int§rieure. Blank leaves added during restorations may appear within the text. Whenever possible, these have been omitted from filming / II se peut que certaines pages blanches ajout^es lors d'une restauration apparaissent dans le texte, mais, lorsque cela ^tait possible, ces pages n'ont pas ^t^ film^es. Additional comments / Commentaires suppl^mentaires: n Thia item !• f ilmad at the reduction ratio checked below / Ce document est film^ au taux db reduction indiqui ci-dessoua. L'Institut a microfilm^ le meilleur exemplaire qu'il lui a 6X6 possible de se procurer. Les details de cet exem- plaire qui sont peut-6tre uniques du point de vue bibli- ographique, qui peuvent nfK)difier une image reproduite, ou qui peuvent exiger une modifk^tion dans la m^tho- de normale de filmage sont indiqu^s ci-dessous. I I Coloured pages / Pages de couleur I I Pages damaged / Pages endommagtes D D D D Pages restored and/or laminated / Pages restaurtes et/ou pellicul^es Pages discoloured, stained or foxed / Pages d^color^es, tachet^es ou piques I I Pages detached / Pages d^tach^es k/l Showthrough / Transparence I I Quality of print varies / Quality indgale de I'impression Includes supplementary > • ' Comprend du mat6riel ? u . - ■ itaire Pages wholly or partially il"- ; '?ec by en-ata slips, tissues, etc., have been refill i^ a to ensure the best possible image / Les pages totalement ou partiellement obscurcies par un feuillet d'errata, une peture, etc., ont dt^ film^es k nouveau de fa^on k obtenir la meilleure image possible. Opposing pages with varying colouration or discolourations are filmed twice to ensure the best possible image / Les pages s'opposant ayant des colorations variables ou des decolorations sont film^es deux fois afin d'obtenir la meilleure image possible. 10x 14x 18x ??x / 26x 30x / 12x 16x 20x 24x 28x 32x Th« COPY filmed hcra has bacn raproducad thanks to tha ganarotity of: National Library of Canada L'axamplaira filmA fut raproduit grftca i la gAnirosit* da: BibliotMqiM nationale du Canada Tha imagas appaaring hara ara tha bast quality possibia consldaring tha condition and lagibility of tha original copy and in Icaaping with tha filming contract spacificationa. Original copias in printad papar covara ara fllmad beginning with tha front covar and anding on tha laat paga with a printed or illuatratad impraa- sion, or tha back covar whan appropriate. All other original copiaa ara filmed beginning on the first pege with a printed or illustrated impres- sion, and anding on the last page with a printed or illuatratad impreaaion. Tha last recorded frame on eech microfiche shall contain tha symbol — ♦• (meaning "CON- TINUED"), or the symbol V (meaning "END"), whichever appliea. Mapa. plates, charts, etc.. may be filmed at different reduction ratios. Those too large to be entirely included in one exposure are filmed beginning in the upper left hand corner, left to right and top to bonom. as many frames as required. The following diagrams illustrate the method: Lea imagas suivantas ont 4t* raproduites avac ta plua grand soin, compta tenu de la condition at de la nattet* de I'exemplaire film*, at an eonformit* avac lea conditions du contrat de filmaga. Lea exemplairea originaux dont la couvartura an papier est imprimte sont fi!m4s en commancant par la premier plat at an terminant soit par la darniire page qui comporte une amprainta d'imprassion ou d'illustration, soit par la second plat, salon la caa. Tous las autres exemplairea originaux sont filmAs an commandant par la premiAre pege qui comporte une empreinte d'Impreaaion ou d'illuatration at en terminant par la darniire page qui comporte une telle empreinte. Un dea aymbolea suivanta apparaitra sur la dernlAre image de cheque microfiche, salon la caa: la symbols -^ signifie "A SUIVRE". le symbole V signifie "FIN". Les cartaa. planches, tableaux, etc., pauvant &tre filmte k dea taux de reduction diffirents. Lorsque le document est trop grand pour Atra raproduit an un seul clichi. il est film* A partir da Tangle supirieur gauche, de gauche ii droits, at de haut en baa. an prenant le nombra d'images n«cessaire. Lea diagrammas suivants illustrant la m^thoda. 1 2 3 1 2 3 4 5 6 LABORATORY or TIIK INLAND REVENUE DEPARTMENT, OTTAWA, CANADA, 1902. BULLETI]Sr I^o. 83. LIME JUICE AND CATSUP. LABORATORY or TBI INLAND REVENUE DEPARTMENT BULLETIN No. 88 LIME JUICE AND CATSUP OnAWA, December IS, 1903. W. J. Oebald, Ew}., Deputy Miniater Inland Rerenue. to &■, — 1 beg to farsnamit herewith a report of Mr. lalyet to the cbki analyat, on Lime Juice and Ketehnp or Oatwip togetbev tboJated itatements of the analytical reeolt* obtained by him in thie laboratoiy, McOill, M.A.. aariataat together with tabulated itatements of the analytical resolt* obtained by him in thie laboratoty, whidi alao show the nature and origin of the diilerait Munplee examined. I have the hsponr to fae^ lir, Your obedient wrvant, THOa MACFARLANB, LaMBATOBT op THR IWLAlfD RiVBrVB DirAKTIIBRT, Ottawa, KoTorabw 20, 1)K>2. Taoe. Maotablaxb, Eiq., F.R.8.C., Chief Analytt Sib, — I beg to aubmit my report upon Ketchup and Lime Jnioe, together with a memonuidam in which I have endeavoured to preerat, as clearly ae I can, the state of rzistinK knowledge on the subject of preservatives in food and of artificial colouring matters uerein. I have the honour to be, sir. Your obedient servant. A-MoQILL. "PR"P mm mm mmw^ Labomatort or thk Ixiuitu RBrmvi DBPAmnrr, OnrTAWA, NovmiW 24, 1903. Mbmokandvii BooomiMnTing • re^iort upon 34 aaniplM at Katehnp Mid 37 tMnpiw uf Lime-juice. In theMi repiirt m wdl M in tlwt oaoomving unfennenUid gmpe juioe (18 MmmplM) which I hatidMl in on Uh* 'J7th alt, I have wpmaaXlj kept in view the detaonoii of chemioal preiervativM and of artillcial colouring matten. Althungh I have, in moat caMs, made theae determinatioDa quantitativdy, I prefer, in theae reporta, merelj to state thepmaence oi abaenoe ol the praaenrative, or coknuing matter, wtthout giving any atat— ent of the qnantitj loiuM. It is wet) known (aea paragraph 7fi, Report m the Britiah Food Otmmiaaiotiera, and elaewbara) that quanti- tative methoda fur the eatimatian of preawvativea and colouring mattera in fooda, are iar from being perfect Work ia being done in Uiia kboratory , and in all national food laboratoriea, with a view to perfaoting nethoda of l e m a r eh ; and there ia littla doabt that meUioda commanding univeraal aooeptnnm and reeognition will aoon be available. Meantime, our qualitative prooeaaea are above auqncioa, and the preaenoe of theae antiaeptiGB and dyeatuflb can be aaoertained with aha^nte certainty in moat oaaea. The following note ahowa that it ia not only the peculiar nature uf the food atuff, which may preaent difficultiea to the analyat, but that ma&ufa«tnrera of pieaervativea aeek, l^ making theae aa complex aa poaible, to hamper the aeareh for them, in food. In November, 1898, (Analyat, 1898, 309 -) A. C. Chapman, F. I. C, eaUed the attention of Uie British Society (d pnUic analyata to the fact that very complex nixturea were aometimea put on the maiket aa food preaervativea. He had icwnd one whieh con- tained Buli^te oi alumina, diloride of aodium, nitrate of aodinm, anlphuroua acid, chloral borate, benaoic acid and iodine, th< laat probably aa hydriodio acid. Dr. RiDBAL, in diacuaaion, aaid that he had met with aeveral audi nomnlex preaer- vativea, which he aaaerted to be almoat invariablT of frtatk origin, atlil probably inten- ded to baffle analyata through the introduction «l a huge nwnbw c< ingredienta. In a few ai the ketchnpa it will be aeen thattwomfferentpreaerwtivM are preaent ; but for the moat part I find that a aingle aufaatanoe ot the kind ia employed. The extenaive uae of chemical preaervativea in periahable fooda ia onp ol tile moat notew(Hi;hy featnrea of our time, lliat the uae of antiaeptics ia very geneMl,' it proven by the reault of our own experience, and by the varioua reporta iaaued by tlie govem- menta ofrdviliaed countriea, whidi make oAdal inveatigation of fooda and drink aold in the open market Thia ia illnatrated in a fnroiUe v«y by the report of A. E. Leach, of the State Board of HealUi, Maaaachuset U (Analyst, 1901, p, 389). During the annunn' moctha of 1898, 1899 Mnd 1900, S,169 aamplee of milk were examin'd for preaervativea, and 179 aamplea, or 3-S per cent at the whole number, were found to contain audi. Of thia number 142 contained formalddiyde, and 30 contained b(»raoic acid. In the Report at the Gonn. AgrL Bxpt 8tn., for 1899 (p. 139) after a enmmary of reaaMia for condemning the wide^wead uae of chemical pr eeerv ati vee in food, oceura the following : — The Station has secured a considerable number of the a dv ec ti a cd (» atoolMiie nIvtkiB of IwI^b^IoL ' PrMorritr '— CVrntaiM M par m^ bMumto ol loda. ' lonMHi't Piwifftiv for Wias '— OwtaiM M19 pw wat iomMliMiTdK 'OonproMed PNMrnng Pomfar for BMr '— OmrtiXM 49-01 pw eMt o< Mikflia >SnlH«'» PNMrviag OikM'—OoataiiMd 19-09 ptr Mat. MOinjIie Mid. > A Bmkrn Rofaarta «ad Ob's., K.M.&'— Tablato MBteinitif M-Sfi p^o., faimlphite. ' K. M. & Praarrfaw FowdMs'— OoirtaiMd 3»'47 pw ont lri«")phi«K |B«k ViM«M BiMd '— CooMaed 81-77 pw oeot bw i. Mid. !*• Ra ' IhiiM oMBpcxHtiaa m lr«t. I Wm» ^f«nd '— Omteinad 88-80 mt owi boric tiA. 'A' jW iiliin far WHagM— OoBtaiMQ 68 pw Mtit bonu. I '--CoBteiiM 99-19 par c«iit nMraroM Mid. WaMataio'a PMawviag Mla'^MB Mnplaa nnnfiiiiil tnm 39-05 to SS-16MriiM*batteMid 8»lpliiliUianiiiM •iwiooia mrtahiii froaa 0^16 to I'1S8 per oanl, (oUmiUtad m arjatalUaKl aodiwB ml- pUto) paMfan^ 0^9 par aant. pnn 0iik99 pw e«Bl-.ItMi«l prvna ooBlniaod e-9«4 par oant. Tha Baak^ bwfoljr Mad praarrativw wa ■ado a b ta d^ MUaylio aoidi lofBMldalijrda •mi boncia Mid ; but a«w aidbataMM Ma baiag addad ta «Ut iiat tnm tino to tioML Thui aoIphanHM aoid and nl^Attea, baoaoie aaid, flnorida ol aoAoai aad owajr othar artidaa wt aa aaHMjtia aharaotar ara (prita tmfmatij i a| y«« a d aad aMoailiag to A. H. ^Viam m a preaarratiTa ia to a aqari d a rabl a extent at /Ulan (Am^ llOa. l78)-4ba aaa oi aiVoc'^aorida at patented ta Ki^land, aad tii» taBipBaad ia wanafaatmwd Wariinctea. the Beportof the I Tba folfewiag rataaat ia inw the Bawrt a< tha MaeMnhawMa Btata Board tt HaaMh,1899~fL6U>- 'The MMtdaetarer ol a laigefy uad preaarratiTCk knofwa m 'Fraaaiao' (whidi k a weak aolntioa of famaMatqnla) keaM aa at U aa tita paawUatla vUeh he iaah« tha ioBMriaf iMuailttbla daiaak' It b net aa ad«itaraat-4t iMM^atafy •VMonitea, ao that ao traw ol it oaa be foand, m aooa m it hM rendered aU the baoterk mart. No dMoieal aa^yak eaa prove tta praaeiMe ia the adlk g a a at i t a tiT aK or otherjrin.' Ita BM in aulk k aketkfawad by the naurafeetanr to be benellrial to the bealth-of iafiuite, many ol whoat have beaa Mved from ddtaeeaaad even death, ht alleeei, faf^a Ubaral OM of * FMeahM* in tiia lailfc.' ■'^' Prchahlytheaeaaata Mi ai Uu afarapwiacvativeftirBiiftktiiatoi JahUa (aimaat —(Ann. OUm. Aaaigft, 1901; 199^ttawwh dw Jonm. Soa. OMaa. badiuit, 1909. 490) who ttatMllMaoxLof alSpar<»Wt«uiati(nof fafdfafl0>M<«lKid*addadtolUtreflf milk, prevented MniBag lor l«ttdan;9«kc for loor daii aad I a« far eix dajK, dta tempentanoiSQ^oii^F. IhehTcbosenparoaidaeaaaalha taatai iathamift, aad aeooidiaK tea eerJM o< plwmohigiBal n umlnm m t% k h a awl eM to the hwmaa a ya tem .' NatiaaalattaatkmVlBi^aadwMdiaavtothamrtlMm 1897 by tha 'Lanoel»' wUdi ieeaad a ekeakr latter to nai'taiii very emkaaai pl^aidaaa, lor Mm paipoM at aeenrmi^ eocpeat cpiaion on the whoia aab|aGti Tma dradw prop o ae d the folknriag qaaatinna : — ~ la tha praaaMB of aaaaB naantWea of aabeylia, bone or benaoio aeida or forma- Vam ia food, ia aettaiint aaaotitieB to pt aaar v e tt, faqoriou to haulth 1 ShboM the aw of an t j aapt wa for thkparpoM be forbJdden by law altogether! 'koald lagiiktinB be broa^ «e Imm en Hm laataiction of the aawaatt i%oald the law iaakt that iriMB pNaervativM aM aied the foot dwold be ateted onthekbelt Sr Hnrar Txiatmi wmte that 'he had ki^- beU that the additiaa of aatiaqitiea was antkairabla, thoai^ oaabU to prodnoa evidenoe that any one of them bed fivan riM to deieteriow action owiag to tb- iayoaa ft i i lifrf gf iaolatinf ti>e preoM influanM o| tha (I) (a) •.■J^Ji-fJ'-fllfK drag. He objoote ■trongly to Um (Uat«tk- hm oI dragi, «id w ol optaion llMt th* iimm •ad qMuitity ol thj Mit i M pto « a | d oywl ilKmld U on tbu kibal, or m a yapar ttting Or. Pavt wrote Mm* • ho dM not oOMkW oar kDowiwlM NAdMtiy •xtmdtA to p«it of it* Mng tdnm for gKaated tUt no ikjnry to pradndbh, ttKNgb thm •TidenM d iqjnry to bMHh. Ho poiato out tiwt it to the ▼wMfar, ud nol tha mw khattohraaAtad. H«f)on>iid«nthat,notifloatioBor«- aerratiTea being need, and their amount, ahooM be atated on the kbaL' WrW . Ro—Tgaaya that 'there to MO raHabfoiaformatienaTailaMa, aad aaiaqaiiy iS 006000* Dr. W. D. Hauiiobtov to not able to give iaformatiaa aa toinjafioaaaAeta Ikwa bktemtitaM, bat qootea F. J. Allen aa mentiaBing caaaa of ill health in eUUna daa Dr. J. R. ftuoBUBT thinka that 'it to aot neoaaauy to forbid antlaaiititaL \Mi that the aawont ahooM either be raatriotod, or the faet of their addition atated «a the label' Dr. Wamuooi maa pHW, 'From UwcTidMMe bro«(ht befara H* OommittM it w. iW •|i|««M-tl»l,«ttkiipfVjBttine, .•« oidjr artlfleia) or olMaiiMl itiMstio MmU othar tbM oik, ipMtaoC wiM, T^Mtkr. mIi, m0w, ote., MBpiuy«i, or Mtd to bo amplond. ia tiw pr — fw tt uu of iood m« :— Berie or bonwio mM mkI borstoi ; SalpliaMNu Mid luid tvlpbitoa FlworidM. SitUt^Mid. Ii^n i f9 4 f aeid or bHuoAtML FonMliB or fomsldaimlo. ' Aa Mifudi fnoridM, taMoic Mid aad Uw hoaiootM it omt bo «U •! omo tlwlk if inplaywi «t all, thair on mMt be oxtrMMly Umitad. Mr. Leowwd Boeriar. Aaalval toM«.Ma.KainarMMl8oi^Iini(ed,alaladthathabaliavadthstaim -lOii w«m try> . r to fat baoioata of loda taken «p aa a pw a r r a Wve far jtmrn. ' The boron Mwervatirea are laoefally aold in the farm daw*. . ».-r (aawa- tinea however ooloared with a «m tar dijre) under a neat varietj «k ■ al uunea, whioh M a rule ^ftird no oloe to their real natare. Thejr ara aited Ibr^^jr far daity |>rodaoe, far mai|arine, ham, bacon, waMgee and preaL.^ed meat fooda geaeraUNr, and to a much Mb'^llr rnteat in bereragea. ■UaliojrujaeidoonManextin tbeextaattowhiehitiaiiaed. It ia emplayed ehieflr in beveragea and in fooda derived from frruit ' FormaUa, which ia of oomparativehf recent iatrodoctioa conaiata of a 40 par eenl eolation (4 formalddijde in water. The adntioi ia diluted to variooa atreagtlta, and aold oa a preaarvative far milk dii^j, and to a leaa extent for other faoda. ' Solphitee are need far very much the aame pnrpoeea aa aalie«Uo aekl, eqweii^ by hrewera. Thej are alaoeropkijred bj bateheta, and to a leaa extent fay fame and ponHiy ' Aa the reaalt at an iniuify anoiw a lane number of farmata and daimaan, 110 repliea were reorired, and 65 oT theee admittedthe oae of preeerrattrea. Of 4,201 food aampka examined for tlM Committee in the goremuent toboratorr, 1,6»9 aanqtlea (=39 per oeni) were found to contain preaerratiTea, aa f(dk>w» :— Boric add *..... 1,247 aampha. Salicylic add 390 ,. ''ormaHn jo .. BnlpW*" Ua M w e ar i a tivea of differant Unda.) — 77-9 p.e. oontci)ied preaerratiTea. B7 1 « . :. „ (71 w mp iea were fannd to eoataai • v (M 390 aamplee of n 364 n » SIC n H 183 n SM 70 82 M 48pori[piea, 70 8 160 aamplee jam 44 78 II UoM A lemon juice 88 ' S 769 n twi9ecaBBadrinka26-l 100 M imported beers .. 39 < A oonqwriaon of the pereentagea ei preaerratiaed fooda in ibe poorer diatrictt and the wealthier diatrieU d London, renectirdiy, diowa that th^ are practically identical, being 429 per cent in the fommr and 43-4 per cent in the latter. ' Preeerrativaa are extouivdy need in certain fooda imported into the United Kin g do m fron the txiomm and forngn ooontriea, eapedally in tratter from A^utraUt, in ham and bacon from Canada, and ii> batter and matvarine from Fraooe, Ildkadaod Belgium. I temperance beverages received from all parte of the United Kingdom, it of those sold as temperance 'wines' and cordials, contained preservatives, <0f the 83 '5 per cent > , „.„^ _„ chiefly salicylic acid, and to'a less extent sulphites, I With regard to the amount.of the several preservatives, it ^ipears that the boracio acid in the milks varied from 13 to 9- 1 grains per pint ; in cream from 10 to 67 grains per pint ; in sausages, potted meats and brawn, from 1ft to 66 grains per pound ; in butter from 18 to 65 grains per pound ; in bacon from 8 6 to 46 grains per pound. The amount of salicylic acid in jams varied from T 7 to 8 - 6 grains per pound ; in tem- perance drinkH and cordials from 1 5 to 19 grains per pint ; in herb been and similar beverages from 0-5 to 81 gramd per pint ; and in imported beers from IS to 3 4 grains per pint. Sulphites were found to be contained in lime juice, ginger wine, lemon syrup, raspberry and peppermint cordial in amonnt (estimated as suli^ur dioxide) varying from ' 1 grain to 4 ' 5 grains per pint. ' Mr. Vaaey, who has been employed for upwards of ten years to examine foods and beverages on bd>alf of the 'T*noet', steted that he had found boric acid in meat peptone and beef jelly intended for invalid use, and that practically all the samples (rf invalid foods which he had occasion to analyze contained chMaioal preservatives. ' Dr. Voelcker testified from personal observation, to the casual and haphazard man- ner in which both farmers and vendors add preservatives to milk.' COLOUBINO MATTEB8. ' The crude and gross sophistication of foods with mineral colouring matters, known to be more or lee poisonous, appears to be a thing of the past ' Sulphate of copper is, however, still extensively used in the colouring of peas and other green vegetables. ' The most commonly used colouring matter for dairy produce is annatto. This, and certain other yellow colouring matters of vegeUble origin (turmeric, aaf^n, etc.) have generally been considered harmless in the quantities employed, but they are gradu- ally bciing superseded by coal-tar yellows, the action of which upon the humin system is not fully known. ' "The colours to be obtained from coal-tar are practically unlimited in variety, and their tinctorial power ia so great that very small quantities suffice to produce the required tint. They are oonxequenUy coming into increasing favour to replace the red, yellow, orange, green, blue and violet colours required for jams, temperance drinks, sweets and confectionery. A mixture of an azo-red and a brown allied to Bisroark brown is used for imitating the smoke colour of hams.' The report continues as follows ; — ' Convinced as we are of the very general and increasing use of chemical preservatives by traders in the more perishable articles of food, we desire now to focus the evidence which has been placed beiore the committee, as to whether such preservatives may be expected to be attended with any lisk to the public health. ' The evidence given before the committee bearing on this question, may be classified as that of : ~ A. The public analyst B. The medical officer of health. C. The physician and surgeon. D. The physiologist and pharmacologist I. A. — THK BVIDBNCB OF THB PUBLIC AXALVgT. Prosecutions have exercised an inhibiting eflect upon the use of preserva^^^ives. J. Maximum amounts found must be regarded as exceptional and unnecessary : yet there IS no guarantee that such excessive amounts may not contuiue to be used. ^j-^'*'' regard to the precision with which limits could he determined, there was some difference of opinion ; and as reghrdn formalin, the evidence was unanimous that the estimation of such minute quantities as may he present in foods, is attended with great difficulty. 9 4. Am to colouring mattera the general teitimony was to the effect that the nature and amounts of the substances in seneral use at the present time is such that but little danger is likely to accrue to the public health therefrom. B.— THK RVIDEXCK OF THE MEDICAL OmcER OF HEALTH. 1. The medical officers of health were practically unanimous in their opinion that all preservatives should be prohibited in milk. M .J^^"^ ""^ danger in the unknowp administration of drugs in morbid conditions of the body ; and pointed out that such drugs are used at time^ in amounts tar in excess of those sanctioned by the B. P. 3. When more attention is paid by medical men to the use of preservatives, obscure conditions such as indigestion, malaise, faintness, .fee., which at present receive no adequate explanation, may be made clear. <~cHu»w C— THE BVIDBKCE OF THE PHTnciAN AKD SCBOEOIT. 1. Was not very conclusive, and it is evident that the 4uestion of food preservatives had not, at the tune of inauiry, received special consideration by the medical profession. » J ,f^^V^ «?"« '""nd th»t daUy doses of 10 to 20 grains of boracic acid is gene«lly followed by dyspepsia "sufficienUy pronounoed to make life miserable while It lasts, and at times it causes distinct gastritis, with repeated vomiting." Sir Under Brunton considered that boracic acid was capable of exercisinit an inju- rious effect upon pregnant women. 3. On the other hand, an assistant physician at the London hospital described extended expenmenta as to the effects of borax and boracic acid upon himself, which resulted in "no swt of stomach irritation or intestinal irritation or trouble, or anvthinit of that sort at all. J s i-^^f consulting surgeon to Westminster hospital had administered borax to hun- dreds of patienta in doses of 10 grains, 3 times a day, and up to 40 grains a day, and never found any evil or unpleasant effects, except in those patients who having kidnev disease could not void the drug readily. ^ 3. In so far, however, as expression of opinion went, the profession was ahnost unani- mous in its condemnation of the present unrestricted use of preservatives. The medical profession was clearly impressed with the importance of at least intimating by a mtem of labelling, the nature, and when practicable, the amount of the preservative used. In the opmion of Sir Lauder Brunton and other witnesses, it is a serious matter that i medical man should prescribe a daUy dose of any drug to a patient who may. unknown to himself and the physician, be consuming an indefinite quantity 'of the same drug in his food. He also pointed out that by the indiscriminate employment of drugs there was a possible danger that the action of certain drugs might be, if not entirjy nullified, at least reduced in effect. o o —i j . .l^'"'^ ^**' however, another aspect of the question to which certain witnesses • "J^i: I. ? "*'* "* opinicm that there are certain conditions of the human economy m which the administration of drugs, such as boracic acid and salicylic acid, are held to be contra-indicated. Among such conditions, specific reference was made to inflamma- tory states of the digestive tract, and of the reproductive organs. D— Evidence of the Fhysioloout and the Phahmacolooist. 1. All these witnesses strongly deprecated the unregulated use of preservatives, at Iwist tho-e at present known, and of any colouring matter having a possible deleterious effect upon the human system ; and were generaUy agreed that formic aldehyde was a dangerous substance, even in very dilute solution. 2 An opinion inimical to the use of preservatives was also held by some of tbeM witneases on the ground that tliese substances were added to food for the purpoM of destroying or preventing the development therein of Uving organisms, and iMnuoUiat these same substances when introduced into the highly organised animal, could not 2 I iMMii iiiHiiiUiiiiiiiHH^Hia 10 ■i behave indifferently to living matter, but muHt also fend to exert upon it some influence. Especially, they maintained, was this the case since the secretion of the digestive juice* was dependent upon the activity of cells not differing sufficiently from microorganisms to render it probable that substances affecting deleteriously the one would be indifferent to the other. 3. Other objections offered by the physiologists applied especially to one preservative, viz., formalin, and were based upon the fact that this substance actually enters into combination with the proteid constituents of the food, the compound formed being less digestible than the original substance, thereby entailing a nutritive loss to the consumer. 4. Other witnesses testified to the value of chemical preservatives in protecting consumers from the evils of tainted or decomposing ftxxl. One witness said that in his opinion the use of preservatives, even in milk, under certain conditions, was in the pub- lic interest. 5. Dr. Attfield found, from experiments upon himself, that pharmacopo-ial doses of boric acid taken with his meals, liad no appreciable action upon the digestion of his food. He found also that salicylic acid did not inU-rfere with digestion. 6. Experiments on digestion in glass vessels were concerned with formic aldehyde, borax and boracie acid. Speaking generally, the resulta of these exneriment>( may be regarded as showing that each of these substances had a retarding effect upon certain digestions ; this amounting in the case of strong solutions of formaldehyde, to marked inhibition. 7. Experiments on animals (kittens) gave contradictory results. «. The evidence was contradictory as to the harmfulness of copper ' greening ' in peas and other Aeget-iibles. The general conclusions of the committee are contained in the paragraphs numbered 103 to 135 of the Report to Parliament, and are exceedingly interesting and important. Upon these conclusions are ba8ee safely regarded as a full statement of the case to that date. In the abstracts which follow I have sought to give an account of work done upon this subject 'since the dat« mentioned; and, in a few cases, to do this for important work which was not brought to the notice of the committee. Lfco. Goldsmith (thesis for B. Sc. degree. Abstract by Prof. Mayberry in Jour. Am. Ch. Ho>:„ 1 897, p. 889) made several series of experiments on the digestion of blood fibrin in presence of alum, boric acid and formalin. The results are summarized as follows :— ' While all the substances tested show some influence on the digestive action oi pepsin only alum exhibits a marked' efiect' E. Labobdb (Jour. farm. Chim, 1899, 484. Through the Analyst, 1900, 154). Snmll quantities of isobutyl alcohol, glycerol and malic acid favoured peptic digestion ; also methyl alcohol in very slight degree ; ethyl and propyl alcohols, lactic and tartaric acids and mannitol and glucose en the other hand retarded peptic digestion. With trypsin (pancreatic digestion) methyl and isobutyl alcohols, glycerol and L'lucose accelerated, while ethyl and propyl alcohols, lactic, malic and tartaric acids and mannitol, retarded the process. Otto and Charles W. Hkhnkk (Analyst, 1902, 173) give the results of experi- ments winch show that ' salivary action is prevented by a solution containing 004 per cent of sodium fluoride, or its equivalent in ammonium fluoride, and that as little as 0-02 per cent solutions of fluoride greatly interfere with peptic digestion.' Waldemab Kooh (Am. Jour. Physiol., 325). The action of formaldehyde does not depend on active oxygen. Yeast made to grow anu-robically is killed by it in 06 per cent solutions, but in 005 per cent solutions is unafl'ected. In cases of tryptic digestion, where the presence of formaldehyde has been observed to interfere with digestion, the reason may be discovered in the fact that the formaldehyde acts upon the p«)teid8 and renders them indigestible. H. Leffmann (Joum. Franklin Institute, 1899-97. Throuch 'The Analyst.' 1899 102). J ' f From the results of a large number of experiments on the artificial digestion of arrowroot starch, the author concludes that ' beta-naphthol is injurious to maltKliastasc, but dws not seriously affect the8tarchrax, similar results Ijciiig exlnb.te»riments in the presence of Ix.ric acid were carried out on four assistants. During a preliminary period of 5 to 17 days the men were brought into a state of niti-ogen equilibrium ' followed by administration of boric acid (3 grammes per diem) for 12 days. Two of th^ men then, for a time received no boric acid, and after- wards underwent a second treatment. Finally, mmc days were devotefl to studying he after synq.toms of the experiments. Two of the men showed a loss of weight due to loss ot tat. Ihe hnai ooservations also showed less secretion of urine and absorption of t«Kl materials. The two other assistants also showed a loss of weight. These two latter were also chosen for Rubner's experiments (see below) in which the amounts of expirtxl carbon dioxide and water were determined. One of tliem diminished so suddenly in weight after taking 3 grammes of boric cid daily, thac the experiment had to be di8continu,Kl. The weight of the other a!so iecreased, bi^t increased when the boric acid was diseontmue.1, and fell again when the latter was readministered. It was not deraonstraU^d by the above experiments, that boric acid affected the appetite. No influence upon health and appetite were noticeable. Boric acid was not found by the author to influence the temperature, blood pressure or kidneys. As the elimination of boric acid by the urine takes from 8 to 14 days, its action is probably cumulative. The author comes to the conclusion that the use of \x>n>n compounds in food should be for- bidden. RuBSER.— According to the author, who comes to the conclusion after numerous experiments, boric acid has an important latent action on the digestive process. Not only the digestive organs themselves, but the whol alimentation is affected. The change producefl, which may amount to a loss of 22 per cent, of energy and 30 per cen of the utilization of nitrogen free food, is a very important fact, and undoubtedly rae- injury to health, as the amount of fat in the body may be of the greatest importauce and the reduction of the fat must be followed by a rapid fall in albuminoids. Serious rMults may follow m infant feeding, to invalids, old people or convalescents by borated IS R. O. Nrumann.- -The experiments carried out by the writer on himaeif conaiiited of a preliminary period of 4 days, daring which various obmrvationg were taken ; then 10 days with daily dones of 3 grammen of borax, followed by 4 ervative. O. SoCTAG found by experiment that 3-gramme doses of boric aci(^ • quired 6, 8 and 9 days, respectively, for elimination by the urine, in the cases of three h chy individuals. A. Weitzel. — Experiments on the coagulation of milk by rnnnet, in presence of various substances, as follows :— Group (1) Alkaline : Borax, sodium hydroxide, sodium carbonate and sodiu-n hi-carbonate. (2) Salts capable of precivwt-*!--; lime: Sodium oxalate, sodium fluondi- and sodium oleate. (3) Other ss'.ts havii'„ ^ alkaline reaction : Sodium sulphite, salicylate, benzoate, propionate, M»t&te and formate. (4) Neutral ^nd dilute solution, had consideri<.ble influence. (4) Small quantities of the acids aided ihe coagulation. After carbon dioxide, boric acid had the most feeble action. The acid «iU' acted in the same mannei as the acids. (6) The action ef formaldehyde was ki powerful that it laust be considered as a direct poison to the rennet enzyme. 8acciia.in in small quaraty had little influence, but stronger solutions greatly hin^ier^d the coagulation. Sugar, up to 20 per cent of the weight of the milk, had no action. E. PoLBNSKR showed experimentally that fresh and i-moked hams, wlien packed in borax, dry, for periods of three and four weeks, absorbed into the interior of the ham quantities of borax varying from 076 to 4 05 per cent. L. PoKTEs A.«D A. JJBSNOULifcREs, (Ann. Chim. Anal. Appl. 401) " have fo» the examination of fresh strawberries, that salicylic acid, probably as the mt is a normal constituent of this fruit The amount in the fresh berries is abou per kiiog. (i.e. about 1 part per million or 0.0001 per cant)" E. O. V. LiPPMAN /Chem. Zeit. 1902-465) found a deposit in a vacuum pan, which had been used for concentrating >emon juice. On analysis this gave about 0.5 per cent of boric acid. Various commercial samples of lemon juice were then examined, M well as lemons ind oranges, and in nearly every instance strong boric acid reactions were obtainert. In the lemons, boric acid" was detected K)th in the juice and in the rind. It, by is tor, i mgr. 14 I H. A. Wrbrr (Ampr. Cheni. Journal, 1IS96, 1092) mwle a geriwi of experimenU to (let«Tinino the influenf«> of coal tar colouring mattt*r on the di)(>>stion (by pepsin and pancreatin) of blood fibrin. He reaches the following conclusions : — Oroliiitf jfdimc ("acid yellow" )r "fast yellow" of the trade) has a marked and injurious effect on peptic digestion. Saffolxm (acridine red) slightly retards peptic be practically nil. Mof/etUa — does not appear to interfere with peptic digestion. OmUnf yfiwr — does not retanl [>ancreatic digestion. Snffolhui — has a strong retarding effect on pancreatic digestion. MngtnUi — act« like saffoline towards pancreatic digestion. Methyl Oran;fe — acts like saffoline and magenta in retarding p(.ncreatic digestion. From the examinatiim of these four colours, it appears that while none interfere with both peptic and |>ancreatic digestion, all interfere with one or the other, and are therefore very undesirable in food or drink. Fo'ittvl. (Zeit. fiir. Untersuch. der. Nahr. und Oenussmittel, 1901-968.)— Ir this paper are given the results of a considerable number of experiments, consisting iu feeding rabbits, dogs and human beings with food mixed with the colours " mandarin " (obtained \>y diazotizing sulphanilic acid and B. naphthol) and " metanil yellow " (pre- pared by diazotizing meta-benzene-sulphonic acid and diphenylamine). The conc'^sions arrived at are that the colours can scarcely be considered poisonous in the small quan- tities in which they are used in foods. Long continued, large doses, however give rise to some injurious effe^-ts : but this quantity is never, in the natural course of things, even approximately reached. C'Woptn. (Zeit fiir Untersuch. der Nahr. und Genussmittel, 1902 341) finds that " metanil yellow " is harmless, even when given in daily doses of 2 to 3 grammes to dogs, pnd 0-2 gramme to human beings. On the other hand he does not agr«e with the statement of Frentzel that " mandarin '' is innocuous in nicxlerate quantities. Given in daily doses of 2 grammes to a dog it caused uneasiness, vomiting and dian ,oea. The author himse)f took 0-2 gramme, and the symptoms were so alarming (dizziness, head- ache, itc.) that the substance had to be remove*! from the system by means of a purga- tive. The following concise summary of Food Laws, as regards preservatives, is taken from a bulletin issued by the United States D-partment of Agriculture, through the Jmir. Sor. Chem. Indiuttry, IDOl, p. 774 : — ' Prohibition of the use ul chemical preservatives and aniline dye stuffs as colouring agents for li(]u«rs is almost universal, while the employment, of all foreign colouring matter is often prohibite»l. The use of chemical preservatives and foreign colouring matter with beer is usually prohibited. The sale of foods containing saccharin, sucrol, and similar preparatitms is prohibited in Belgium, France, Oemiuny, Italy and Rou- niania. The imixirtation of saccharin, except for medicinal use and under prescribed conditions, is prohibit*^! by Belgium and Greece. All countries permit Uie dyeing of confections and similar articles which are themselves colourless, but are customarily coloureecn done upon preservatives and colouring matters, I believe that I have referred to and summarized all the important researches which have come » under my notice. It will, I think, be concftded by anyone who readii the subject care- fully, that the balance of evidence in decidedly against the use of any prenervative in food. At the same tune it must be jrranteri uiit there are degrees of danger to health among the chemical substances which flrd favour as preservatives among manu- facturers and veudors of ^ood ; and it may bi that, in cerUin ca«e^ less harm may reanlt from the preservative than would result firwn deterioration of the food-stuff, were this kept for a length of time without an antisetMc. Tn ortler to decide the question as to whether, in cerUin cases, such as long voyages, travelling in outof-the-way regions, supplying stores to soldiers on the march, mining camps, Ac, as well as in the distribu- tion ot food-stM& to the great centres of population, far removed from the places where such foods a^^ produced, it might not be preferable to employ ch nical preservative^ rather than consume food which had suffered natural decomposition, or pay the high prices neoessiUted by quick transit, or such costly methods as cold storage, hermetical iwa'ing, Ac. 't is • iJent that experiment must determine the extent of the injury to health which resulti from the use of food preserved from decomposition by antiseptic chemicals. Experiments having this object in view, were recently made in the Imperial Health Office at Berlin ; but the most interesting ^eries of su- !i experimental work is only now being inaugurated at Washington, D.C., under the management of the Bureau of Chemistry, of which Dr. H. W. Wiley is chief. T have just received the following communication regarding this matter from my friend Dr. W. D. Bigelow, chief of the Food laboratory at Washington : 'The experiment is being undertaken very seriously, and on a somewhat extensive scale. In fact we consider it the most impo. • mt inquiry we shall have on hand this year. About a dozen men, almost all from tin- Department of Agriculture, have volunteered, and will be divided into two equal lots, one of which will eat preserved food, while the other will receive only food that is known to be pure. The conditions will be controlled as carefully as possible, and the presence of nitrogen, phosphoric acid, and energy expressed as heat of combustion, will be determined. The preservative used will te determined in the food, as well as in the excrement and urine, and careful observations will be made daily regarding the phjrsical conditions of the men. A "clinical" sheet will 1 j kept for each man. The work will be very similar to that recently conducted by the Impeiial Health Office at Beriin, but will be more extensive and will also differ from it in the fact that we shall employ largely young men of scientific training instead of L.bonre.-8. We are just entering upon this work now. The first tobit will be started the begi-.r.ing of next week, and the analytical worit will begin early in December." The above extract is from a private letter, dated 19th instant ; so that when this memorandum is before the pr.blic, the experiment will be well in progress. I km sure that everyone interested in the subject with which I have been dealing will await with eagerness the results of Dr. .Viley'r; investigation. And in the meantime, until we are made aware of the amount of injury which may ensue from tha use of ' preserved ' food, the part of wisdom will be to eschew, as far as possible, every article which we suspect to be so treated. As to artificial colouring matters, we have seen that the British Food Commission rfid not find itself justified in making a decided pronouncement. These articles are employed in such minute amounts that it is naturally very difficult tootttain certain inform- ation as to their specific physiological effects, when used along with food. The experi- mento of Weber, Frentzel and Chlopin, show that the most commonly occurring colouring matters interfere with digestion, but in all their experiments the quantities employed were very largely in excess of any that occur in food stuffs. I find that the red colour given to ketchup by coal-tar dyes is so different from the natural colour of a home-made ketchup, that I am surprised at the saleability oi the artificial article. The demand for a deep yellow colour in cheese is another example of false taste on the pp-t of the public. It seems to me rather surprising that the highly coloured articles of food siiould not, by tiiat very fact, warn purchasers against them. A. McGJLL. 1« KiauLTi oC exAmiiung 27 Munplos Dawriptioa Hani pie. 1900. .Inly 31 .. 81 30 .. 31 .. SS .. 25 Aa«. 6 Lime Juioe, bottled by vendor. Ltme Jiuoe. July 35 .. 35 .. 25 ., 25 .. 3tt .. 30 n 33 bottled by fnr- niafaen. Weet Indw Lime Jniob, from hoik. Lime Juice, Sovenion Bnnd. TlLime Juice Sterlinv Brand. Lime Juioe , Naaeuxi Addnie of Vendor. A. W. Pnddin, Chwiotte- town, P.K.I. Htewart k Oetee, Chwlotte- tOWIL P.E.I. Hendry, Winnipef, Name and Addren ot Manufaot.urer or Kumiebar, ae iriven by Vendor. Simpaon Broe., Halifax, N.8.. Lime .Juice made by Bottger 4t Ca , England Crown Lime Juioe . . . Lime Juine . Lime Juioe, Crotm Brand II Hoouenat.. . Standard Brand. Lime Juice, Dominion I Brand. ILime Juice, Weet Indian I Brand. {Natural Lime Juioe, ■• I imported. I " " -I The A. HoDonald Co. . . . S. 0. Brown, St. John, N.B. W. 0. R. Allan F. W. Daviwm, WoUeville, N.S. Dimook Broe., Windior, N.a. I W. McMillan, Brookville, Ont. J. A. Johnston, Bmokville, Ont. Peoplaa' Supply Ca, To- ronto, Swan Broa., Toronto G«i. Wan, Vancouver, B.C. K. Filion, Vancoover, RC. J. W. Irwin, Clinton, Ont John 8. Robert*, Seafcrth, Out J. C. Down* k Ca, Stan etead, P.Q. Paonuelo Frerea, St. Hya- cmthe, P.O. Obtained in Toronto . Purchaeed in Ottawa Blaokwood Broa., Winnipw, Ihe Bole Dmf Ca, Winnipeg, Mao. SinpKm Bma., Halifax, N.S Hattie ft Mylinm Halifax, N.S. Simpaon Broa., Halifax, N.S.. Hattie k Myliue, HaUfax, N.B. Turner k Ca, Toronto F. A. Lytle k Ca, Toronto.. . . Crown Maaufaoturinf Ca, Toronta Simpaon Bros, k Ca, Halifax. N.S. Kelly, Don^aa k Ca, Van- eonver, B.C. Weet India Lime Juioe Oa, St. Thomaa, W. I. Roae k Laflamme, Montreal . . Lyman Broa. k Ca, Toroolo . Rrayley k Sons, Montreal Kenneth, Campbell Ca, Mont real i «10 4815 17491 17421 17848 17848 81284 31888 8U88 »880 21677 21888 nam sua 28SS4 Spec Clarified in Halifax.. 24 „ 26| „ 3H JNa 1 27 I. 2 8 4 38 ir of Li0M Jttioe^ fajr A. MoQUL I f.c OlM ASM one 0SM3 I. Mi p. a M31 M17 teas osu 0MI8 0M8 080 OS?D P.O. MO i«a4 74-4 M-a T9« HAD lOIS 1069 780 oeo 084 uai 76 106-S 440 U4 8 U8-8 101-6 na MB 8B'4 no- 8 113-6 1160 110-0 1060 108-0 7-n T-W S'08 8-M 8-aa 711 6-W IN 776 796 8'IS 7-70 7-3B 7-86 •e-a 1160 no 660 8S'4 1»'4 107 S 114-8 448 64'S 3)'8 116-6 76-8 110-0 4*0 190-4 194-8 ue-o IfiC-S 98-9 llB-9 116-0 191-6 116-8 108-4 110-f IkO. 681 U 0-4 0681 av. Soak. 017 090 0-46 0'S6 0-46 0-a NoM o-a o-4t 046 0-OtN. 0- 0-96 0-06 090 0-17 0- 0-47 0-94 0-14 1-964 OtNoM. 0-0 -OOVNooe 00 0-0 0-6 — l-ff" 0-0 00 0-0 00 0-0 00 0-0 p.*. 0-0 NoM, 0-0 +1T 0-0 00 00 • 0-0 0-0 +9* -1-4* I 1-9 01 1-40 p.*. NoM • 08 1 74 0-98 O70 906 I 74 19 1 SI 1 M 0'70 Man* OThm. Nan*.. BiOiggrlieOiMitiM 0198%BOI.Mi4 OuaUiaa tMtwie told. OualMaa0 09»%8O.. 86 Mom. 0-08 93 7v|8die]rlio 0-86 S-98 1-U NoM OoBtiiM 0- 141 % HOI. ogii- t>it» tartuioaaid Mdte juicd bjr> ■>«> d|«i eaNoM. Cootaiiw mueb OoatBhatutarieMid. iiiiii 18 Ruotn of li Mn iBiim M HmpiM of Nuie Mid AddnM o( Vsndiir. ims. Jnly 31 » 31 •'• >^ McUnd, Charlottotowa. NaMof ArtietoMioid MMtNMMof yuruiaiMr wbMi ><••• •• 3VJ. Mullm, WiBBi|i«ir, Mmi .. » W. W. Hlaiw „ .. »|C. D. Ph»l|«,8t.Jnhn,N.R.... I M S»|P. tttm k Hon, 8t Jiitin, N.a . . Aug. SDcWdh * Uomnt, KentvilK I N.8. 7 J. »«>« * CtK, UalifM, N.H. .... July U J. DowMyi, BeUevillf, Ont . . .. 94 Hovey k Hon, Coburg Auf. S A. Piquntte, Montraal 5 Richanl <*t Firn-, MfiDtraal. . . July 38(i«u. Wagir, V^UHWuver, aO. .. 38 H. Albert TiMMto CMmip .~ . TotMto Katnbnp . Cataup Chutnvy Ketohnp. Touuto Katobnp . July S (Horday k Co., Godmieh, Out. . a2Jj. W. Irwin, Clinton, Ont Toowtu Ketchup. U» . . ft Ok, St. Joba, N.& Tumati) Ketchup Mushroom Oktaup. . . . . ToniAto Cktaup Katohnp. Paope Vineipir Worlu, Caiifomik Katohup ... Tomato Oataop. PuntOold Mfg. Co., Toronto, Cataup A. L. Brown ft Boo, Lnuxnvitk, i>taap. Pure OoM lUc. <>je. Co. T'oronta D. P. Matbeaon ft Co.. Lake Me- Ketdiup. TipTopKetohup «"»'«• Que Ca, CindBBati; O. 1 1 S 4 A 6 T 8 • 10 11 IS IS M ir> la 17 18 18 » » as ss M S5 98 4SU M14 17418 17498 17809 17au Naneof Braad. 91998 919S1 81941 91949 91678 91878 917W 91710 Mf«./nMB' Haina lea Oaalla Chutney Ketahap. 9Mt7 SpaeUL BarHarfaoor.. . BaUer'a Muabroom Qnaan MoMHsh EngtiabSpioad... ToBiato Katohnp . Gold Medal, Pure Ottmip Odd Club ABgl»aaiaa >oU|ia* Pimaold Bntier'a Pure OoM Hoatande Stirliiw.. Snider .. Clnb . . . . If Ketchup or CaUup by A. MoOill. Maaoiaatunr. u ■inn WilliMM Broik ft Obarhon Dwu, IXatroit. H. J. limiuGu., I'ltubnrv. J. W. Windwr, M were fomiabad hf Menda for inrpoaa of atndying n*e-