The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1909-10-18

These were allowed to rot further
through four or five days Gu, OF this
aoou, two gallons OF ea,sup were made.
Some OF II was preserved with vinegar
and spices. some with benxoase. and
some left unmixed. The odor and taste
OF the last were bad that with the ben
.oate showed essentially the same con-
dition, while with the vinegar and spices
Z fair grade Of commercial catsup was
secured. 4 worse lot of raw material
could not be imagined vet the infer,or;,y
IN one lot of product was completely con-
cealed by the use OF vinegar and spices.
Benzoate has bu, little taste and no
odor. and. therefore. it cannot conceal
inieriori;y"
Mueler's Flip-Flap.
As an evidence that individuals may
have more than one point OF view,
FOOD Preservation quotes as follows
tan Mueller, Vice President of the II. ]
Heinz Company. firm most active in its
antagonism TO prcserva,ives:
Mould and fermentation are ire
quentiy found BY the housewife in the
goods which she herself put up. and
wnen the home articles are finally taken
into use the mould is removed and the
good part underneath is eaten. When
the home product is found TO be fer
nlented it is boiled over and then used.
but while the housewife NAV be willing
to remove the mould from her own
goods and boil over the fe.mented goods
which she herself has made. she is not
likely TO buy mouldy or fe,mented goods
from the grocer When the goods are
made on large scale. although with the
same care and cleanliness. YOU can read
lily see what will happen when they are
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 IL complete
spoilage did not take place on this ac-
count the consumer would be eating
mould. which. in my opinion, is more
Objectionable than to eat the small and
harmless quantity of added preservative
required to prevent its formation.
Again. if goods were slightly fer
mented 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 20 up
IN fermentation. Now, let us come to
the preserva,ive itself. The least OBJ
Iectionable one in use to-day seems to
be benzoate of soda. 1t is non-poison-
Gus. and does not accumulate in the
human system"
Nature Uses Preventative.
That the cry agains. a proper preserv-
alive has been raised BY those interested
from commercial standpoint, and with
the intention of deliberately alarming
consumers, is apparent,
when the facts as set forth in this vol
Ime are considered. On page 10 of
Food Preservation we find the follow
ng clear and concise statement:
Quite early in the history of modern
chemistry it was found that certain mi
Tor fruits possessed the quality of keep
ng indefinitely, or, to say the least, of
'ostponing the inevitable process of de-
'av for an extended period of time. The
nquiring mind naturally set itself to
lsking why the cranberry. the buckle |
Very. the birch. etc. should possess this |
pparent immunity. and in the course of |
ime it was discovered that under the |
kin OF the berries and the bark of the |
rec there was contained a natural pre-
ervative. To this was given the name |
'en1oic acid
There is some doubt ~ to whom
alls the honor of the discovery. mas.
much As such Investigations have usual |
been carried on independently by |
everal experimenters. each unaware Of !