Chicago eagle. [volume] (Chicago, Ill.) 1889-19??, 1908-03-21


dealing In the kind of public utlli-
ties" that mean life or death In OBJ
tanning this knowledge. the public OK.
poets to he enlightened from the re-
ports of state Pure Food Commission.
ers and the columns of the presA
This year is the presidential year.
and on every stump the packers and
their records will be held IN TO the
public eye and given to the public ear.
The failure of the government In Its
attack on the Beef Trust because the
packers turned states evidence on
themselves and were granted an i'm
Munity bath IN consequence. has not
been forgotten by the people. and the
great rise in the price Of meat has
tested the patience Of the voters TO the
limit.
The withdrawal OF the City Of Chi.
cago inspectors from the big packing
houses. presumably to oblige the pack.
ers. has added fuel to the fire. and
next year will see the country ablaze
upon the subject.
The pure food department Of Illinois.
like the health department Of Chicago.
has rested supine. while other states.
like Michigan. North Dakota. Pennsyl.
vania and Kentucky have taken great
pains to protect their citizens.
And the packers appreciate the ef-
forts Of these states to protect the
health Of the men, women and children
residing In them by promising not to
send aduiterated food into these com.
monwealths.
We have not heard Of their saying
anything about sending UNIT food into
the states where the authorities are
not 20 honest.
According to all accounts. much DO.
racic acid and sulphites. rs well ns
many dyes. are used by packers. and 1t
n against these preservatives that
many states having honest officials
have taken action.
The records Of the North Dakota
and Kentucky Pure Food departments
show what has been done In this direc.
ton In past years.
We do not know whether boric acid
and supplies are used by the big Chi.
cago packers now or not. as city In.
spectors have been withdrawn from
the large houses.
Showing the effect OF boric acid and
Of the borates, the following Is repro
duced from pages II and IL. Of Part
9, Of the Fifteenth Annual Report OF
z. F. Ladd, food commissioner Of North
Dakota:
"s the use OF borax and
boric acid interferes with the ab.
sorption of food and causes the excre.
ton Of an abnormally large amount OF
nitrogen. He believes 1t Is demon.
strated that large doses Of bcric acid
reduces the body weight and that the
excretion OF these substances from the
body Is 20 slow that their accumulation
IN the body Is probable. Borax and
boric acid cause diuresls, which may
produce damage of the kidneys; they
may cause skin disturbances; they
may produce diarrhea; they Interfere
with the abnormal absorption OF food
and they may produce vomiting. The
conclusion IL that the use OF bOric
compounds In food should be forbid.
dem"
On page 12 OF the same part Of the
same report, the North Dakota food
commissioner has this to say about the
use Of sodium suiphltes In meats:
"Our own studies with sausages and
hamburger steak indicate that from
90 to O.3O per cent OF supplies are
employed in these meats. As to the
harmfulness OF these products recent
article by DR.. Harrington, Of Harv.
ard Medical College, entitled Sodium
Sulphite; a Dangerous Food Preserva.
tive, gives the results OF his investi-
cations and from this We quote the
following:
eft is classed as food preserva.
tive, but its antiseptic properties are
comparatively feeble. II Is used more
especially on account OF Its effect on
the appearance OF the food to which 1t
Is added, its preventative influence be-
luz ueslueuis ih'Hoi 'ohS'NN'"''""' -
confers upon minced meat Chopped
meat) an abnormally brilliant red col.
or, which conveys 10 the purchaser the
idea OF freshness. Persistlng as 1t
does. meat which Is In reality we'll adj
vanced In decomposition Is readily dis.
posed Of as perfectly fresh, for although
the number OF bacteria per grain may
run as high as 500 millions, II may
give off no marked otlor. II may fairly
be said that on account OF its masking
decomposition, II is an undesirable
admlxture.'"
Certainly, then, with these facts be-
fore Us, we do not believe that the peo-
pie OF North Dakota wish 10 allow the
indiscrimlnate use OF these drugs and
chemicals In their food products"
The following standards are laid
down for food control work, in the
same report, page 10:
Preserved meats: Ham, bacon,
dried beef and cured meats should
be preserved ~ smoke, desiccation,
salt and sterilization only.
Sausages: Sausages are finely diva.
ed or hashed meats mixed with spices
and fiavoring They may be cooked or