The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-07-22
previous experiments than from his own
recent work We're 8 folloMs. =

previous experiments than from his own !
recent work, were as follows:
Foods can be preserved for a reason |
able length Of time in most circumstances
without resorting to any chemical preser-
vative or added preservative of any kind.
Simple sterilization, which can be applied
to most foods, is the most effective and
the least Objectionable Of all forms Of
food preservation. There may be occa-
sions of emergency or exigency in which
the use of chemical preservative is rem
dered imperative. AThe short period over
which such an emergency would extend
would not seriously endanger the health
Of the consumer were he to eat food for
a brief period containing any one Of the
principal preservatives> in common use.
LIT may be, further, wise policy not
to inaugurate absolute prohibition against
all preservatives, but it certainly is true
that wherever for any reason a preserva-
tive must be used the package of food
containing it should be clearly marked
SO that the purchaser and the consumer
may be fully informed regarding The
matter
"Preservatives which even in small
quantities, when taken over a long period
of time, produce deleterious results, should
not be used in any case where it can be
possibly avoided, and they should be per-
mitted only in those cases of eXigency
and emergency where food cannot be
properly preserved by any other means.
National and state legislation should
be brought into harmony in matters re-
lating to spreservatives and colors SO that
laws may be uniform, based on sound
!, hygienic and business principles, free o.
/ any tendency to prosecute or annoy, and
supported by an enlightened public opin-
ion both on the part Of the producers and
consumers Of food" -e-es,-ry .-se
| :, DR.. Wiley described in detail the ex-
periments conducted, telling how the vol;
unteers were selected, how they were
! pledged to abide by the rules, and how
every morsel of food they consumed was
i weighed and analysed, and the waste mat
ter given a similar test while the stu
dents were weighed before every meal.
In. the first stage of the experiment they
iwere fed until it was found what amount
/ of nutrition would keep each man at
I standard weight. Then they were fed
on the borax preserved articles for a
thine. In the third stage they were fed on
fresh foods, till any effect produced by
the borax might have been overcome.
T., E. N. Eaton on Food Standards.
r. Edward N. Eaton, Illinois stat; analyst
and formerly chemist of the Minnesota
dairy and food department, read paper
Hast evening on food standards, in which
n he urged that human food as well as
food for CATTLE should be valued with
some reference to its qualities as food
He advocated the adoption of national
food standard by the agricultural chem
lists of the various states their stand
lards. to be adopted by the government
, in regulating the importation and expor-
| |tation Of food products. Then the states
could adopt this common standard and
secure uniformity.
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