The Fairmont West Virginian. (Fairmont, W. Va.) 1904-1914, 1909-03-16
FOOD PREsERvATlyEs. s.,
By H. L. Harris.

r . go ~ A.. y 1HH#vH-N HH4EENa tH-sF ~
Referee Board IN reference to ben
zoic acid, which It declared non:in.
furious when used in the quantities
necessary to preserve, food. It seems
to be tae'general opinion that the Ref
cree Boald'a report will nudity the
Pure Food Law. and that Dr.. Wiley's
conclusions In reference to food pre-
servativee should not be questioned.
Tie Referee Board. however, is COM
posed 0. the most eminent American
scientists, and whatever conclusions
they arrive at should be considered
az a~utnentlc aa a decision rendered BY
the Supreme Court OF the United
States. The public has long been led
to believe that the ancient preservar
tives, such as salt, sugar, vinegar, al
cohol. spices, NC. arc not chemicals.
and that they are natural food preser-
yatives, and that modern preserve
tives, such as borax, boron compounds.
benDoh acid, &C.. are unnatural pre-
eervatives and poisonous substances.
not suitable for the preservation OF
pershAble articles Of food. The an.
cient preservatves, however. are
chemicals. and ARE SO defined by the
Omitted States D!Epensatory. The
chemical names of,these ancient pre-.
seryatives are as follows: Salt, Chlor-
ide Of Sodium; Sugar. saccharum,
Vinegar, Acetum; Alcohol, Pepper,
Pimentn, Mustard, slnap,s.
As 1t Is Impossible to supply tresa
food at. all times. rarious methods OF
preserving same must be resorted
to. Salt has been used for ages to
preserve food. Farmers Bulletin 1873,
page %, says:
salt ID an astringent, and when up,
piled alone to meat renders it very
hard and dry. Its action Is first to
draw out the rest Juices. In a few
days It will contract and harden the
muscle flbres, thus shrinking the vol
ume of meat" &
From this quotation It can readily
be seen that salt Is not an ideal pre-,
servaIve. All OF tho ancient preser.
Natives change the flavor. texture AMI
!digeeubll,ty Of food. Vinegar, mus
nrd, pepper and spices in general do
not belong in a rational dietary. They
are irritating to the mucous mem
,brane, aud in stimulating the appetite
they cause overeating, which Is far
more dtleterIous to the system than
undertaking. Modern representatives.
lire comparatively tnsteless, conse
ouently they do not alter the flavor
or texture OF food products, and on
account OF the small quantity OF mod
er1 personalities required they dc
not disturb digestion as, the necessary
larger quantities Of ancient preserya'
tiyes have a tendency to do. Tit
general superstition Is that berzoate
Of, soda had the power to transform
partially decayed skins and pulp o.
tomatoes into the appearance Of sound
wholesome fruit, and that borax and
boron compounds arv used to restore
meat, Outer. and other articles o.
food that are partially decayed. SC
as to change their appearance, there
b eauSh,s We CONSUMER to believe
taey ars fresh. hrs. class articles o.
food. paca. 10 not the case. however
MISUNDERSTANDING are not ?used e
mack tasss.ont7. They are used t
preserve, .atact, treah3 food and heel
h y IN hy9unio condition until con
uuDs1. AZ Il
The ohaoluto neeesty ot Weerv
trg perfuhaSie aTt4clea Of food 8 Stow,
IN tho ,nereassd number Of ptomain,