Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-28

for the first twenty days there was no sign
that there was anything wrong. At the end
of that time, however, the boarders began
to lose their appetites. Every one had head
vomiting. The symptoms were the same
throughout; and there was no doubt but
that the borax was the cause or the trouble.
These experiments were made over and
over again. They were continued for a
year, and then DR.. Wiley published his
first report This contained 500 closely
printed pages. 1t gave the full story of the
experiments and all the deductions there
from 1t was conclusive as to the injury
done by these food preservatves, and il
created great outcry from the packers
and food adulterators. Since then these
men have sworn war against such investi-
cations by the Agricultural Department.
They have attempted to stop them, ard
1t is now a question as to whether they
have not succeeded.
Other Poisons We Daily Eat.
Before 1 give my talk with Dr. Wiley
want to mention the work of the other
three years at this experimental boarding
house, the results of which have not been
published. After finishing with the borax
an investigation was made as to salicylic
acid. foreign substance which Is put into
beers, wines and unfermented grape Juice,
and which Is also largely used In soda wa
ter syrups. Then an experiment was made
as to sulphurous acids and it's salts, which
are employed in drying and evaporat-
ing fruits for the markets: and after
thai benzoic acid was taken up and
its effect upon fruits and pickles was de-
termined. Among the last experiments
were those with formaldehyde. This stuff
is put into milk and cream to keep 1t fresh,
and it is also sometimes used as disn-
feetant, Its fumes killing bed bugs and
other Insects. Then other experiments were
made as to foods treated with suIphite OF
copper. the stun known as vitriol which
we consider among the most poisonous of
drugs 1t Is an antiseptic and germicide,
and is sometimes used caust1c to burn
out an ulcer or to touch up the canker
sores In ones mouth. You would not think
a man would dare to put it into his stom-
ach Nevertheless the Agricultural Depart
ment finds that it Is sprinkled on pickles
to give them fresh. green look and also
on canned green peas and beans.
A Word About the Tests.
During my stay in the department I saw
something OF the work done in making
these tests The records show the condi-
ton Of each boarder for every day of the
year and an account of almost every atom
of food or drink he took during that
time Every mans diet was weighed and
measured and the chemists knew to a
gram just what each ate. This was so not
only as TO meat and bread, but as to pud-
dings and sauces. Blanks were filed out
at the close of the meals. stating what each
had eaten, and every man was weighed at
regular intervals and his feelings recorded
From these reports the chemists have made
scientific deductions. They have analysed
the foods again and again. and their calcu-
lations have covered enough closely printed
manuscript to fill freight car
In my talk with Dr. Wiley l asked him
some questions about borax He replied:
"Borax and boracic acid are used largely
by the packers In curing hams, bacon and
corned beef. They are cheap preservativeS
hut a ba 70
can be cured In other ways without them.
All of such meats sold to the United States
army and all exported to Germany are free
from such ingredients The Germans will
not admit and the War Department rejects
them. Borax is also used largely for cur
ing fish. and il is common In connection
with our Goldfish. Boracic acid is employed
in milk and cream, and, In fact these arti-
cles are found in many other things"
A Word About Acids.
Tell me something about the different
acids which are used as food preserva-
itves?'
There are many kinds" replied the Agri-
cultural chemist. land we have tested most
of them. Our first experiments were with
salcylic acid. This is employed chiefly in
foods which are liquid or semi-liqufd II IS
used in canned vegetables and also in jams
marmalades and sausages You may drink
1t IN soda water, and 1t is frequently sold
q
stun is so injurious that the chief Iegisla-
lures of the world are forbidding its use
France. Italy. Spain, Germany and Austria
have laws against it, and so have some of
our states"
But how about sulphurous acid, DR..
Wiley?' / asked.
THAT is used in evaporating fruits and
also in wines. Supplies are sprinkled
over fresh meat to give 1t a bright
red color When so treated the flies
can blow over it all day and it will look
just as fresh as when first cut. Indeed L
should be careful in buying an especially
natural red II is all right. but If 1t is a sui
phite red IT should be rejected.
And then there is benzoic acid" con-
tinued DIR. Wiley. THAT is used in sweet
pickles and In other fruits where steriIiza-
ton is not required. 1t is also employed in
making catsups. Boracic acid is used in
butter and milk, and formaldehyde may be
called the chief miikmaid of the lazy dairy
man. Formaidehyde is highly Injurious to
children and also to adults, and it seems
dreadful to think that il is sometimes mixed
with milk supplied to babies One OF the
chief reasons for its use is to conceal dirt
The man who employs it may have a dirty
COW and a filthy stable; there may even be
manure in the bottom of his milk bucket
and this would hide it. The best dairymen
cool their milk down to sixty degrees as
soon as 1t comes from the cow They
keep everything about their estanishments
scrupulousiy clean. and sell their milk
pure
''Is there any way of testing whether
milk has formaldehyde In it?'
Yes, IL you will take three or four table,
spoonfuls as sample and put them In n
teaeup with an equal amount of strong
hydrochlortc acid and bit of ferric aium
about as big as pin head you can learn
whether formaldehyde Is present Or not.
The liquids must first be mixed together
by gentle rotary motion and the cup then
placed in boiling water for five minutes
At the end OF that time IL formaldehyde
is present the mixture will turn purple.
IL IL does not turn 1t is all right
DIR. Wiley on American Cooks.
here asked the chemist his opinion of
our foods and food preparations. He re-
piled:
I'VE have the most abundant and best
foods OF the world. but we live more poor