Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-07-27

took lively personal interest in the
work to which they were devotine
themselves. They were required, as is
seen by the pledge, to pursue theil
oaily vocations in the usual way. In
the case of those who used tobacco, a
statement OF the quantities used, the
character OF the tobacco employed and
the times at which it was taken was
made, and they agreed to continue the
use in exactly the same way during
the entire period. The food Of each
member of the table YVES weighed or
measured; the liquids, such as coffee,
milk, tea and water, being measured
and calculated to weight from the
density of solutions; the solid foods be-
ing weighed upon torsion balance
sensitive to half gram.
A sample of the food furnished II
each meal was taken for analysis inn
mediately placed in bOtt!e, stoppered
and sealed with paraffin so that no
moisture could escape i'll the necessary
interval of time before weighing and
subsarIpling of the sample could be
accomplished. Foods which could be
used in bulk, SUCH as prepared cereals,
etc, We're sampled for each lot, thus
reducing to some extent the labor of
analytical work"
DR.. Wiley then gives an explanation
of the method of analysis, and con-
tinuos:
In the beginning of each experiment
tai period there was first determined
how much of the food would be neces-
sary to secure as nearly as possible an
even weight of the body. This part Of
the experiment was called the fore
period and lasted, after the manner of
Daniel, for about ten days. At the
end of this time the daily ration for
each member of the table had been de-
termined and this was established as
the standard ration which we should
have during the remaining portion of
the experimental period.
The middle period represented
that portion Of the time during which
each member of the table at the ration5
previously determined, together with
the added preservative, boraX or
boracic acid. This period extended
generally from ten to fifteen days.
This was followed by the after
PERIOD during which the same rations
as first determined continued, but the
preventative was withdrawn, the OBJ
ject being to restore the body to its
normal condition in case it had been
disturbed by the use Of the preserva-
tives. The after period, as a rule, was
ten days in length. Thus the whole
nhc
class from thirty to forty days"
DR.. Wiley then cited results obtained
by experiments of others along the
same lines and from their diversified
conclusions makes the following OBJ
servatiOnS:
Foods can be preserved for a rea-
sonable length of time in most cir
cumstances without resorting TO any
chemical preventative or added pre-
servative of any kind. Simple sterlll-
zation, which can be applied to most
foods. is the most effective and the
least Objectionable of all forms CT food
preservation. There may be occasions
of emergency or exigency in which the
use of a chemical preventative is rem
dered imperative. The short period
extend would not seriously endangef
tn, health of the consumer were he 10
eat food for a brief period containing
any one of the principal preserNatNes
in common use. 1t may be, further,
wise policy not to inaugurate absolute
prohibition against all personalities,
but it certainly is true that wherever
for any reason a preservatlVe must De
used the package of food containing IL
should be clearly marked so that the
purchaser and the consumer may D"
fully informed regarding the matter.
representatives which even in small
quantities when taken over long
period of time produce deleterious re-
su,ts should not be used in any case
where it can be possibly avoided, ana
they should be permitted only IN those
cases of eXiGency and emergency Nhefe
food cannot be properly preserved by
any other means. National and state
LEGISLATION should be brought into mar
mopv in matter relating to pre5erNa-
tiyes and colors so that laws may be
uniform. based on sound hygiene ana
business principles, free OF any tell
dency to prosecute or annoy, ana sup
ported by on enlightened public OPINION
both on the part of the producers ana
consumers of food.
'J have thus endeavorod to set 1of'h
the general principles and some of the
details of operation of the experiments
conducted. and will close by saying
that the complete detailed work OF the
fnst series of experiments it is hopea
will be ready for publication by the ISL
Of October. Then the second series OIL
governmental work will be begun, 1oi-
lowing the same general method as
that which has been outlined. pc
,icye that you will agree with me 'hA'
If is only by such an exact paih7'"N-
ing and long continued labor as th''t
which has been outlined that we can
reach any safe and lasting CONCLUSIONS
in regard to the particular effects OF
nrescrvatives. coloring matters ana
other substances added to food' upon
health and Digestion