ART OF BLEACHING AJSD DYEING 6i 



growth in air and sunshine. We are content with the ruddy glow of the 

 apple, the blush of the peach and the rich scarlet of the strawberry, 

 and ask no artificial coloring to improve them. Wlien these fruits 

 are preserved, or extracts or juices are put upon the market, are we 

 not entitled to the natural product without falsification or adornment? 

 If in the process of preserving the color is not wholly retained, let it go ; 

 the flavor of the fruit will not suffer from loss of color, and we soon 

 learn that this change of color goes with fruit preserved in that par- 

 ticular way. The manufacturer prepares only what he believes is 

 demanded by the people, so, after all, the consumers must indicate 

 whether they want artificially colored food or not. 



In regard to the artificial coloring of ice-cream, jams, jellies, pre- 

 serves, gelatin preparations, canned fruits, vegetables, extracts and all 

 foods that have heretofore been colored, the safest position is to demand 

 that they appear on the market without the so-called " improvement," 

 by the art of the color manufacturer, no matter how skillful he be. 

 In this way only are we assured of the quality of the article and its 

 freedom, from this source, at least, from injurious ingredients. 



