Omaha daily bee., 1899-05-10
QUEER THINGS FOUND IN FOOD
Unwilling Consumers Said to Consume
Harmful Adutelatious,
MANY IMPURITIES IN MILK AND BUTTER
Analytical Chemist Describes 10 SEN
atorinI Committee Methods Used
by Producers To Preserve
Foodstuns.

CHICAGO, May 9-"Freezlne." 'preserva-
line" and "rosaline" are things few people
Know of. but that they take these adultera-
tions into their stomachs was stated by
Prof A. S. Mitchell analytical chemist OF
the Wisconsin Dairy and Food commission.
to the senatorial committee on pure food
investigation today.
Prof. Mitchell gave the committee some
important information. As a result sena-
tor Mason has had several manufacturers
subpoenaed and they will be called on to-
morrow, probably to tell the committee
something about these compounds.
THE use OF antiseptics as preservatlves." !"
said Prof. Mitchell, has become alarmngly
great. They are used as colorings and to
stop the development of germs in dairy prod
ucts; also in chopped meats, bulk oys-
ters, fish, hams and possibly corned beefs."
Prof. Mitchell made the sworn statement
that nearly every butcher in Illinois used
preserving liquids on scraps Of meat which
they laid aside for the manufacture OF ham,
burger steak and other alleged delicacies.
Properties of "Frcczinc."
The chemist first told of a liquid known
as "freezne." Prof. Mitchell said that the
stuff had been used extensively by farmers
to keep milk and butter, It being the Gus
tom to mix it with the former in small
f"'i'i'iNS uih p'ul ~ lHlO Ndl5 lDT Tue
preservation of butter.
This 'free2ine' / have found to be moth
ing less than almost pure formaliehydc,"
narrated the expert. This is a chemical
that acts dsastrously upon the tissue Of
the stomach and | can only surmise the re-
suits when milk diluted with it is used con-
stantly by family. Where butter is placed
in watts filled with this stuff the precious
commodity takes up no small part Of the
liquid with a result that can only be con-
jectured."
The professor proceeded to tell OF his
experiments with a fluid sold extensively to
butchers for the purpose of making their
hamburger steaks last and keep up a healthy
appearance.
This liquid contains in great per cent
what is known as sulphide of soda with a
complement of coloring matter" he con-
tinued. ut is styled an antiseptic and in
certain respects is. This must be borne in
mind, however, that where fermentation and
waste are arrested the digestive properties
are consequently destroyed"
DR.. Wiley, the government expert who
examined the antiseptic, without going on
the stand 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 occasionally
put to service in disinfecting houses where
smallpox patients resided.
Alum as an Ingredient.
The testimony early in the day assumed
the form of debate as to whether or not
the use of alum in the manufacture of bak-
ing powder is injurious to the public
health.
George w. Rev, a chemist state the in
furious effects characteristic of alum were
destroyed in the process of baking.
Prof G. N Shallberg, former editor of
the Western Druggist, and Prof. Mitchell
combated this theory and expressed the
opinion that alum should not be used as
an ingredient unless the public was made
aware of the fact by labels on the cans.
The common bases of jellies manufactured
nowadays, according to several witnesses,
are the and parings of apples, utilized
after they had been evaporated. This sub
stance. it was claimed, is mixed with glu-
cose in large quantities, with sugar in
small quantities, and then colored and fla
vored to suit the outside design on the pack
age,