Evening star., 1903-07-22

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 ate the rationS pre-
viously determined. together with the add
ed 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 ration first de-
termined continued, but the preservative
was withdrawn. the object being to restore
the body to its normal condition in it
had been disturbed by the of the pre-
servatives. The after period, as rule.
was ten days in length. Thus the whole
period under observation varied in each
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 observations:
Food Preservatives.
Foods can be preserved for a reasona-
bic length of time in most circumstances
without resorting to any chemical preserv
ative 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 occasions Of
emergency or eXigency in which the use
of chemical preservative is rendered i'm
perative. The short period over which such
an emergency would extend would not Sc
riously endanger the health of the con-
sumer We're he to eat food for a brief
period containing any of the princi-
pal preservatives in common use. 1t may
be, further, a wise policy not to inaugu-
rate absolute prohibition against all pre-
servatives, but 1t certainly is true that
wherever for any reason preservative
must be used the package of food contain
ing it should be clearly marked so that the
purchaser and the consumer may be fully
informed regarding the matter.
representatives which even in small guam
titles when taken over a long period of
time produce deleterious results should not
be used In any where 1t can be pos
sibly avoided and they should be permitted
gency where food cannot be properly pre-
served by any other means. National and
state legislation should be brought into
harmony in matters relating to preserva
tives and colors so that laws may be uni
form, based on sound hygienic and busi-
ness principles free Of any tendency to
prosecute or annoy, and supported by
enlightened public opinion both on the part
Of the producers and consumers Of food.
Il have thus endeavored to set forth 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 first series of expert
ments 1t is hoped will be ready for publlca-
ton by the 1st of October. Then the SEQ
ond series of experimental work will be be-
gun. following the same general method
as that which has been outlined. I believe
that you Will agree with me that 1t is only
by such exact. painStaking and long
continued labor that which has been
outlined that We can reach any safe and
lasting conclusions in regard to the par
ttcular effects of preservatives. coloring
matters and other substances added to
food upon health and digestion"