Food Preservatives and Butter Increasers. 461 



The second preparation is called 



" Callerine, the Ideal Food Preservative." 



It is a colorless liquid having a disagreeable pungent odor. It 

 is a little heavier than water. The following are some of the 

 recommendations and directions which accompanied the sample: 

 " Callerine is efficient, cheap and reliable. One ounce of callerine 

 is equal to one pound of salicylic or boracic acids. Not only is 

 callerine harmless to human life, but when any article of food 

 which has been treated with callerine is cooked, the callerine 

 is completely eliminated by the heat. 



General Directions. 



For Milk:— Add 1 ounce (2 tablespoonfuls) Callerine to 14 

 gals. milk. This will keep it three days at a temperature of 75° 

 F. For longer keeping or warmer weather, use more Callerine. 



A solution of 2 ounces of Callerine to 1 quart of water will be 

 found an efQcient wash for preserving meat, poultry, game, fish, 

 vegetables, etc. Articles should be carefully washed with the 

 above solution, or, better still, allowed to remain in solution for 

 a few minutes. 



Price: Gallons, |G.OO. 



We are putting up a Special Working Sample (16oz.) which we 

 will forward on receipt of |1.25. 



(Signed) Callerine M'f'g. Co., 



44 North St., 



Philadelphia, Pa." 



An analysis showed it to be a 7 per cent, solution of formalin, 

 or formic aldehyde. Formalin is the name under which this 

 substance is ordinarily sold, while formic aldehyde is its strictly 

 chemical name. The use of two names for the same substance 

 may be sometimes misleading, but in this case the two names are 

 used similarly to the terms blue vitriol and copper sulphate. 

 Blue vitriol is the common commercial name while copper sul- 

 phate is the chemical name for the same substance. Formalin 

 is at present much used as a germicide and general antiseptic 



