Chicago eagle. [volume] (Chicago, Ill.) 1889-19??, 1901-10-12
DISEASE THROUGH VEGETABLES.
TAees~nn o. harmful Germs Luvk OF
Our Oa,,v Food.

Thousands of harmful bacteria Turk in
the vegetables intended for the table.
According to Doctor George New
man, demonstrator Of bacteriology at
Kings College. London, there is scar
cely cubic inch Of soil which is not in
tested with bacteria of some kind. All
OF these germs are not dangerous. They
are some, In fact, which are necessary to
health.
To the harmful class, however. scien-
lists are now beginning to attribute the
breaking out of many diseases for which
they had previously been unable to ac.
count.
According to DR.. Newman. ordinary
earth may contain anywhere from 10000
germs to 100000 per gram. Whore the
soil is polluted bacteria may be present
to the extent of 100000 micro-efgan-
isns per gram.
There are very few vegetable farms
now where fertilizers are not employed,
the best fruits and vegetables being rails
ed by their aid. Where fertilizing agents
are utilized the invariable presence OF
bacteria in large quantities has been
demonstrated.
Frankel. Beumer, Miguel, Maggiera
and other scientists have proved that
cultivated land on which vegetables suci,
as beets. peas. potatoes and cabbages
are growing contains more bacteria than
native uncultivated land.
| Among the most dangerous germs
found on vegetables are the bacilli oil
tetanus. or lockjaw. 1t is now generally
admitted that tetanus comes from dust
and dirt rather than from injury by a
blunt instrument.
The analyses of various vegetable SUBJ
stances prove that tetanus germs are
present in the majority of cases. They
are found on potatoes, cabbages, lettuce
and beets
Cholera microbes come next in the or
der Of prevalence.
The germs Of malignant oedema have
been found in radishes. lettuce and GEL
cry, and cabbages have been shown to
contain large number Of typhoid ba-
cill
In some cases vigorous tubercle bacilii
Consumption germs) were found on the
leaves of green lettuce, and even in
celery.
While cooking destroys a large quan.
tity Of the germs. there are many vcge.
tables which are eaten raw and which
contain endless thousands of disease.
breeding microbes. Tomatoes. lettuce
cabbages. celery. radishes. cucumbers ant
other vegetables are often eaten withou,
cooking or being subjected to sufiicien,
heat to kill the bacteria they contain.
Several methods have been tried fol
killing the germs Of uucooked vege-
tables. but none has been found that j.
entirely satisfactory. Some scientists
have proposed washing the vegetables II,
a solution of boracc acid and water, In
the proportion Of one part of boracie
acid and two thousand parts Of water.
This solution is said to kill ordinary
bacteria. The boracic acid, unlike othei
microbe- destroying agents. does not az
feet the flavor Of the vegetable. Bo
racic acid is very cheap An ounce Of i
may be purchased for five or ten cents
This may be employed in two thousan,
ounces Of water, which may be kept OF
hand for the purpose Of washing what
ever vegetables one may desire to cal
After washing the vegetables in tn
| acid solution for few moments the
( may be rinscd with clear running waite
. to rid them Of any excess OF acid whicl
may have accumulated.
| The worst season for the spread o
/ disease through vegetables Is during Au
gust and September.