The Denison review. [volume] (Denison, Iowa) 1867-current, 1899-05-12
ABDUL ITERATION OF FOOD.
Startling Testimony Before the
Senatorial Committee.
ANT1sEpT1os AS PERSONALITIES

Which Show Alarming Extent to Which
Adulterants Are Used In Commonest OF
Food Observation-Disclosures Butchers Use
eEmbnlmer" ON Hamburger Steak.
CHICAGO, May 1O.-The senatorial
pure food. investigation committee yes
terday heard some startling testimony
in regard to the adulteration OF food
products. which may considerably pro-
long its session.
Prof. A. S. Mitchell, chief chemist OF
the Wisconsin dairy and food commits
sion, made the sworn statement that
nearly every butcher in Illinois used
preserving liquids on scraps of meat
which they laid aside for the manufact-
ure of hamburger steak and other al
legged delicacies. The chemist first told
of liquid known as "freezine. Prof.
Mitchell said that the stuff had been
used extensively by farmers to keep
milk and butter, it being the custom to
mix it with the former in small guam
titles and pour it into watts for the pres
ervation of butter.
"This 'freezine' I have found to be
nothing less than almost pure formal
dehyde' " narrated the expert. sThis is
a chemical that acts disastrously upon
the tissue of the stomach and can
only surmise the results when milk
diluted with it is used constantly by
family Where butter is placed in watts
filled with this stuff the precious COM
modify takes up no small part of the
liquid with result that can only be
conjectured. -
s'The use of antiseptlcs as preserva-
tives," said Prof. Mitchell, ''has become
alarmingly great. They are used as
colorings and to stop the development
of germs in dairy products; also in
chopped meats, bulk oysters, fish, hams
and possibly corned beef.'
The professor proceeded to tell of his
exp eriments with fluid sold extern.
sively to butchers for the purpose Of
making their hamburger steaks last
and keep up healthy appearance.
"This liquid contains in great per
cent what is known as sulphide Of soda
, with complement of coloring matter .
he continued. ut is styled an sntisep-
tic and in certain respects is. This
must be borne in mind, however, that
where fermentation and waste are ar
rested the digestive properties are con-
sequently destroyed.
DIR. Wiley, the government expert,
who examined the antiseptic. said he
identified it as practically the same
chemical which was used during his
, experience at medical college to pre-
) serve cadavers and was now OCCASION
ally put to service in disinfecting houses
where smallpox patients resided.
The testimony early in the day :a.s.
3 sumed the form Of debate as to
r whether or not the use of alum in the
s manufacture Of baking powder is inju-
rious to the public health.
!. George w. Rev, achemist, stated the
: injuries chara cteristic of alum was de-
: stroyed in the process of baking.
s Prof. G. N. Shallberg, former editor
3 of the Western Druggist, and Prof.
4 Mitchell combatted this theory and ex-
. pressed the opinion that alum should
Q not be used as an ingredient, unless the
:. public was made aware OF the fact by
y labels on the cans.
The common basis Of jellies manufact-
y ured nowadays. according to several
witnesses, are the core and parings Of
apples. utilized after they had been
evaporated. This substance, it was
claimed, was mixed with glucose in
: large quantities, with sugar in small
quantities and then colored and favored
to suit the outside design on the pack
: age.