The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-19

These were allowed TO rot further
through four or five days. Out OF this
about two gallons OF catSup were made
Some OF It was preserved with vinega7
and spices, some with benzoate, and
some left unmixed The odor and taste
OF the last were bad. that with the ben
zoate showed essentially the same con
dition. while with the vinegar and spices
fair grade OF commercial catsup was
secured. A worse lot OF raw materia
could not be imagined, yet the inferioriy
in one lot of product was completely con
cealed by the use of vinegar and spices
Benzoate has but little taste and nc
odor, and, therefore, 1t cannot conceal
inferiority."
M0cllcr'a FEp-FIap.
AS an evidence that individuals may
have more than one point OF view
from speech delivered by Mr. Sebas-
tan Mueller, Vice President OF the Fl. J
Heinz Company, firm most active in its
antagonism to prcScrvatlves
Mould and fermentation are fire.
Quently found by the housewife in the
goods which she herself put up, and
when the home articles arc finally takeu
into use the mould is removed and the
good part underneath is eaten. Wher
the home produc. is found to be fer
mcntcd it is boiled over and then used
but while the housewife may be willing
to remove the mould from her own
goods and boil over the fermentcd goods
which she herself has made, she is not
likely to buy moudy or fermented goods
from the grocer When the goods are
made on 4 large scale although with the
same care and cleanliness, YOU can read
lily see what will happen when they arc
shipped over long distances and trans
ported from one climate TO another. II
any mould has formed before the goods
are shipped, the mould will become
mixed with the entire contents of the
package during transit. and if complete
spoilage did not take place on this ac-
count. the consumer would be eating
mould. which, i'll my opinion, is more
Objectionable than to eat the small and
harmless quantity of added prescrvative
required to prevent its formation.
Again, if goods were slightly fer
mcnted on the top OF the package. the
bacteria OF fermentation would become
mixed with the balance during the tran
sit, and the whole package would go Up
in fermentation. Now, let us come to
the preservative itself. The least OBJ
jcctionable one in use to-day seems to
be benzoate OF soda. 1t is non-poison-
Gus. and does not accumulate in the
human system"
Naturc Uses Preservatiye.
That the c:y against a proper preserv-
stive has been raised by those interested
from commercial standpoint, and with
the intention OF deliberately alarming
non-technical consumers, is apparent.
when the facts as set forth in this vol
ume arc considered On page 10 of
Food Preservation we find the follow
ing clear and concise statement:
Quite early in the history of modern
chemistry it was found that certain mi
nor fruits possessed the quality of keep
ing indefinitely. or, to say the least of
postponing the inevitable process of de-
cav for an extended period of time TIL.
'nquiring mind naturally set itself 10
asking why the cranberry, the buckle
berry the birch, etc, should possess this
apparent immunity. and in the course of
Time 1t was discovered that under the
skin OF the berries and the bark Of ,bc
tree there was contained natural nre.
serv1tlve. To this was given the name
benzoic acid. "''''''
here IS some doubt rs 10 whom
tails the honor Of the discovery mas.
much as such investigations have usual
iy oeen carried on independently nv
several e%peTimenters. each unaware of