460 Agricultural Experiment Station, Ithaca, N. Y. 



use of foods preserved by any of the first three general methods, 

 nor to this last provided that the substance added has itself no 

 bad physiological effect. Besides common salt the following sub- 

 stances are often used: borax, boric acid, salicylic acid, benzoic 

 acid, sulphate of soda, saltpeter and formalin. There is no doubt 

 that they possess the power of arresting the action of germs, but 

 there is some question about the advisability of the continued use 

 of foods containing them. Inasmuch as there is some prejudice 

 on the part of dealers and consumers against their use, frequent 

 attempts are made to introduce preparations of these substances 

 under new forms and names. Two of these preparations have 

 been recently examined at this Station. 

 The first bore the name 



" Preservitas, a Special Cream Preservative." 



It is a fine white powder that dissolves readily in water. The 

 following directions are given for its use: " Add ^ oz. to one oz. 

 of the preservitas to each gallon (Imperial) of cream, according 

 to the length of time it is desired to keep it fresh. The smaller 

 proportion will keep cream sweet and with full flavor for a fort- 

 night, and the larger proportion for a month if the cream is quite 

 fresh at the time of the addition. It is advisable to make a paste 

 of the preservitas with a little of the cream, rubbing it into the 

 cream, and then to add the paste to the bulk of the cream. 



Note: This preservative is suitable for cream only. 



(Signed) The Preservitas Co., 



Managers Burton, Baker & Co., 



110-112 Southwork St., 



London, S. E.'^ 



An analysis showed that it contained 30 per cent, borax, a 

 small proportion of salicylic acid; the remainder was sugar. 

 Its preserving power is due, of course, to the borax and salicylic 

 acid. The sugar helps to bring the borax into solution, as borax 

 has the peculiar property of dissolving more readily in water 

 containing sugar than in water alone. 



