The morning news. [volume] (Savannah, Ga.) 1887-1900, 1899-05-10
CHEMICALS ARE FREELY USED.
STARTLING DISCLOSURES ON ADUL-
ITERATION OF FOODS.

Substance Known as "Freezine"
Used by Many Farmers in Preserv-
ing MILK aud Butter, Is FOrmfc
AIdehydc-Fluid sold to butchers
for Keeping Hamburger STEAKS.
same Sort of Stun Is Used for Pre-
serving CadaVers.
Chicago. May 9.-Freezine, preservatine.
freeze-'em. rosalin and laktone are things
few people know of. but that they take
these adulternnts into their stomachs was
stated by Prof. A. 5. Mitchell, analytical
chemist of the Wisconsin dairy and food
commission to the senatorial committee on
pure food Investigation to-day.
Prof Mitchell gave the committee some
important Information. As a result, SEM
ator Mason has had several manufacturers
subpoenaed and they VIII be called on to-
morrow, probably to tell the COMMITTEES
something about these compounds.
The use of antiseptlcs as preserva-
tiVes," said Prof. Mitchell, has become
alarmingly great. They are used as coll
oring aud to stop the development OF
germs in dairy products; also in chopped
meats. bulk oysters, fish and hams. and
possibly in corned beef"
Prof A, S. Mitchell, chief chemist of the
Wisconsin dairy and food commission,
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 hamburger
steak and other alleged delicacies
Made IA Test of Freezine.
The chemist first told or his test of
liquid known as "freezine." Prof. Mitchell
said that the stuff had been extensively
used by farmers to keep milk and butter.
IL being the custom to mix II with the
former in small quantities and pour quarts
of Il into watts for the preservation of but
ter.
This freezine' l have found to be
nothing less than almost pure formio
aldehyde," narrated the expert. This
is a chemical that acts disastrously on
the tissues of the stomach, and / can
only surmise the results when milk diluted
with II Is used constantly by a family.
Where butter Is placed in watts filled with
this stuff the porous commodity takes
up no small amount of the liquor with a
result that only can be conjectured."
The professor proceeded to tell OF his
experiments with fluid sold extensively
to butchers for the purpose Of making
their hamburger steaks last and Keep UP
a healthy appearance.
This liquor contains In great percent
age what Is known as sulphlde of soda
with a complement of colorlng matter"
he continued. ut Is styled an antiseptic
and In certain respects 1t is. This must
be borne in mind, however, that where
fermentation and waste are arrested the
digestive properties are consequently de-
stroyed"
Used ON Dead bodies.
DR. Wiley, the government expert who
examined the antiseptic without going on
the stand, said he Identified II as practi-
cally the same chemical which was used
during his experience at a medical col
iese 20 preserve cadavers, and was now
occasionally put to service in disinfecting
houses where smallpox patients resided.
The testimony assumed the form OF a
debate as 70 whether or not the use OF
ammn IN the manufacture Of baking pow
der Is injurious TO the public health.
George w. Rev, a chemist, stated that
the injurious characteristics of alumni are
destroyed IN the process Of baking.
Prof G. N. $. Hallberg, former editor Of
the Western Druggist, and Prof. Mitchell
combatted this theory, and expressed the
opinion that alum should not be used as an
ingredient unless the public was aware OF
the fact by iabels on the cans.
The common bases for the majority or
jellies manufactured nowadays according
to several witnesses, are the cores and
parings OF apples, utilized after they have
been evaporated. This substance, 1t was
claimed, is mixed with glucose In largo
quantities, with sugar iE small quantities
and then colored and Favored to suit the
outside design on the package.