Chicago eagle., 1908-03-14

tanning this knowledge. the public ex-
poets to be 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 up 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 Inn
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 eff
forts of these states to protect the
health of the men, women and children
residing in them by promising not to
eend adulterated food into these COM
nionwealths. .
We have not heard of their saying
ANYTHING about sending unat food into
the states where the authorities are
not so honest.
According to all accounts. much boz
racic acid and sulphites. as well rs
many dyes, are used by packers. ana IL
IL 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-
tion in past years.
We do not know whether borlc acid
and sulphites are used by the big Chi
cago packers now or not. rs 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spectors have been withdrawn from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 II. OF Part
2. OF the Fifteenth Annual Report OF
EFF. Ladd, food commissioner OF North
Dakota:
"s the use OF borax and
boric acid interferes with the alb.
sorption OF food and causes the eNcre-
tion of an abnormally large amount or
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 so slow that their accumulation
in the body Is probable. BoraX ana
boric acid cause diuresls. which may
produce damage OF the kidneys; they
may cause skin disturbances; they
may produce diarrhGa they interfere
with the abnormal absorption OF food
and they may produce vomiting. The
conclusion Is that the use OF boric
compounds In food should be forbid.
den"
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 sulphltes In meats:
.Our own studies with sausages and
hamburger steak indicate that from
90 TO O.3O per cent Of sulphites are
In, Az IN thC
harmfulness Of these products recent
article by DR.. Harrington, Of Harv'
ard Medical College, entitled Sodium
Sulphite Dangerous Food Preserva'
i've gives the results Of his investl'
cations and from this we quote the
following;
at Is classed as food preserya
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 II
Is added, its preservatlve influence be-
ing decidedly minor consideration. II
cOnfers upon minced meat Chopped
meat) an abnormally brilliant red col
or. which conveys to the purchaser the
idea OF freshness. Persistlng as II
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 bactera per grain may
run as high as 800 millions, II may
give of no marked odor. II may fairly
be said that on account Of Its masking
decomposition, 1t Is an undesirable
admixture.'"
Certainly, then, with these facts be.
fore us, we do not believe that the peo.
pie OF North Dakota wish 10 allow the
fndiscriminate 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 l3:
Preserved meats: Ham, bacon,
dried beef and cured meats should
he preserved y smoke, desiccatlon,
salt and sterilization only.
Sausages: Sausages are finely diva
ed or hashed meats mixed with spices
and favoring. They may be cooked or
uncooked and are usually encased In
skIps The water should he belovy IN