The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1906-07-27
a PURE FOOD Law.

Ab WGutlO1 nGHuUilSdn Il uOSG ! IL yOuS
&steemed issue OF July 18th an inter.
eating article on pure food. 1t is
certainly gratifying to know that we
have at last a pure food law. The
aduiteration of food was practiced
to such a large extent that it was
absolutely necessary to place some
curb on manufacturers who were
1lOoding the market with cheap,
adulterated foods.
The new law will compel labels on
all articles Ct preserved food. II the
public, however, do not pay heed to
the labels, Of what value will they
be9 The public must be taught that
there is no economy in cheap foods
which have been adulterated with
some iniaf..or substance that would
lessen the food value.
The preservation Of food, however,
should rot be considered adultera.
ton as the preservatlve is used to
prevent the article from dete1iorat-
ing. 1t is not the ordinarily pre-
ssrved food that Injuries the con-
sumner, it is food that has not been
preserved that is in condition for
the propagation Of toxic germs
which are a great to life.
Those who advocate dispensing with
mild preservatives do not realize
the dangev which turks in food
that is not preserved.
MANY varities Of micro organisms
produce poisonous ptomaines. After
they are once produced they are not
easily destroyed. The putri-factive
organisms which produce ptomaine
poison in such articles as canned
meats, head cheese, fresh pork, fish
and other animal matter, both raw
and cooked, are very dan gerous to
human life. A peculiar feature of
ptomaine poison is that it cannot
be detected by sight, taste or smell.
The cause of ptomaine poison can
be traced to the lack OF facilities
for preventing the development Of
toxic germs. Meats, fish or fowl
that are sprinkled with borax or
boric acid are kept in a clean
healthful condition which prevents
the formation and propagation of
toxic germs.
The senate recognizing the value
OF mild p~reservatives accepted an
amendment which will allow borax
or boric acid on any article of food
from which IL can be removed by
maceration in water prior to con-
sumption. Personalities of a Iene-
trailing nature, however, could not
be removed in this manner.
II Is an erroneous superstition to
think that preservatiyes could be
used to convert a tainted piece of
meat into a sweet, edible condition.
Laws should be enacted and en-
forced so as to protect the unwary
consumer. Our new pure food law
will not be of much value to the
masses until the various state laws
are amended so as to conform with
the national law.
Now that the pure food law has
been enacted it certainly will he
wise to have all places where food is
prepared investigated, as the con-
yditinn sGf food anSIithe health OF the
aHtion depends 20 q nmbsin extent
an h5gaenic asa1s0uRrsa@.
Tho spices ana Condiments that
are used nave comparatively no
food value and they are partaken of
to momentarily satisfy the palate
which has been educated to rave
such articles to the detrimenl Of the
digestive organs.
The question OF eating is a very
serious one. Food must be assimi-
lated to be beneficial; our rations
should be balanced: Cur diet should
be varieu. Thorough masticatlon
is absolutely necessary to prepare
food for the stomach. When persons
bolt their food and wash it down
with liquids. they are candidates
for the dyspeptic brigade.
We can live without food for
thirty days or more; we can live
without water for about seven days:
we cannot live without air. however,
for five minutes. Consequently. as
much or more attention should be
paid to our water and air supplies as
there Is to food. There should be
yieilant inspections Of school rooms,
factories, theatres, public buildings.
etc, to insure perfect ventilation
We spend about one-third of our
lives in bed. We must breathe
regularly. however, during our so.
jorn in SUNDERLAND and il we
breathe pure air all night we will
Gel calmly arise i'm the morning
greatly refreshed.
We have the power within our
selves to he moderate i'm all Things