The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1899-05-10
USE EhbA[A|NG FLUID
How Some Butchers Keep Meats
Sweet and Fresh.

Chicago, May 9-Freezine, preserva-
/ line, Freeze En- rosaline and LAX
tone are things few people know of, but
that they take these authorizations into
their stomachs was stated by Profess
sor A. S. Mitchell, analytical chemist of
the Wisconsin dairy and food commits
sion, to the senatorial committee on
pure food investigation today.
Professor Mitchell gave the committee
some important information. AS a re-
suit, Senator Mason has had several
manufacturers subpoenaed, and they
will be called on tomorrow, probably,
to tell the committee something about
these compounds.
THE use of antiseptics as preserva
tives,' said Professor Mitchell, has
become alarmingly great. They are
used as colorings and to stop the devel-
opment of germs in dairy products, also
in shipped meats, bulk oysters, fish,
hams and possibly corned beef
Butchers Use Chemicals.
Professor 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 hamburger steak and
other alleged delicacies.
The chemist first told of a LIQUID
known as "Freezine." Professor Mitch
ell 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 quantities
and pour it into watts for the preserva-
ton of butter.
This 'Freezine' | have found to be
nothing less than almost pure fOrnic
aldehyde, narrated the expert. This
is a chemical that acts disastrously on
the tissue of the stomach, and l can
only surmise the results when milk di-
luted with it is used constantly by a
family. Where butter is placed in watts
filed with this stuff the porous COM
modify takes up no small part of the
liquid, with the result that can only be
conjecture
Keep Hamburger Steaks.
The professor proceeded to tell of his
experiments with a fluid SOLD exclu-
sively to butchers for the purpose of
making their hamburger steaks last
and keep up healthy appearance.
TINS liquid contains in great per cent
what is known as sulphide of soda, with
a complement of coioring matter" he
Continued. 1t 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 consequent
ly destroyed
DR.. Wiley. the government expert
who examined the antiseptic without
going on the stand. said he identified
1t as practically the same chemical
which was used during his experience
at medical colleges to preserve cailav-
ers. and was now occasionally put to
service in diSinfecting houses where
smallpox patients resided.
Alum In Baking Powder.
The testimony early in the day as
sumed the form of a debate as to
manufacture of baking powder is in
furious to the public health
George w. Rev, a chemist, stated
that the injurious character of alum
was destroyed in the process of bak-
ing.
Professor c. n. Shallberg, former edi-
tor of the Western Druggist, and Pro-
fessor 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 basis of jellies manu-
featured nowadays, according to sew
eTal witnesses, are the cores and par
ingS of apples, utilized after they had
been evaporated. This substance. ii
was claimed, is mixed with glucose in
large quantities, with sugar in small
quantities, and then colored and flaw
ored to suit the outside design on the |
package.