The Bridgeport evening farmer., 1914-02-17
HOME HEALTH CLUB

Edited by pr. David H. Reeder. Chi.
 cagO.1

.(ESdited by pr. David H. Reeder, Chi.
 cago.)
 Nerves: (Continuation of articles written for Home Health Club by H. Lindlahr, M D.o, We will now some what deal with the Chemical Causes of Nervous Diseases. All sorts of in furious and destructive substances may be absorbed in food and drink, one through coming, in contact with them in various occupations; for in-s stance they may be absorbed from lead in water pipes, from the dust and fumes of ores and metals in mines, snelters and factories in the print ers' composing room; from paints and coloring materials; from stuffed ami
 malls, cosn cities, and from foods con- taminated by rat and insect poison
 The reports Of government chemists in Washington, whose duty it is to examine food products for purity and quality, have revealed astonishing con- ditfons. They report that almost ev. cry article of food products bought in the groceries and markets, candy stores and soda. fountains, is contam- mated or aduIterated with deleterious substances, inorganic minerals, aniline dyes. and all sorts of chemicals and poisons.
 The following is a passage from an article in a. Chicago daily paper which dealt with one of Professor WfIey's early reports on food adulteration:
 Professor Wiley's reference was particularly to the aniline dyes, de- rived from coal-tar. which are used for coloring jellies and wines, as well as a great number Of other food products and drinkables. (Esditor's note: All coaI-tar preparations, whether they are aniline dyes or drugs. are abso- 1utely poisonous to the human system.) Not long ago the Bureau of Chen1is- try dyed experimental1y a number of pieces of white silk with chemical coIors obtained from various uquors and articles of diet put up for com mercia1 purpose. Preserved cherries, utilized in this way furnished yard of pink silk; currant jam a yard of salmon silk; port wine yard of pur- pie silk; tomato catsup a yard of light red silk etc. The ssrosaline'' used for coloring corned beef and sau- sage gave a dye of a beautiful and brilliant red. But in this line nothing has been found so suggestive of the rainbow as soda water syrups, which. taken in a bunch, are a chemical polychrone.
 The cheap candies which the chil- dren buy are ofttiInes most deleter- ious, containing cheap, impure glu- cose and saccharine of sugar, clay, ar senic, sulphate of copper, and even prussic acid. Also, they are colored with the deadly aniline dyes. Many of the cheaper brands of chocolate on the market are composed mainly of starch and animal fat They do not taste much like chocolate, but they easily pass for it, with the addition of oxide of iron-that is to say, iron rust-to give the requisite color. One plate of cheap ice cream an- alyzed at the Bureau of Chemistry was found to contain as much fusel oil as five glasses of bad whiskey. Strawberry flavor, or what passed for such, was in truth a chemical com pound.
 A medicinal dose of sulphate of iron is three grains. Eat three small, ar tifcia1ly. greened pickles, and you will get an equal quantity of this danger ous chemical. The salts of copper zinc are commonly employed to give a green color to peas. beans and oth- CT vegetables preserved for market in cans or glass jars.
 Professor Wiley, by his conscien- tious and excellent work in exposing and trying to prevent the almost uni versa1 aduIteration of food products with deIeterious and poisonous sub stances drew upon himself the i'll will