22 ANNUAL REPORT OF THE Off. Don. 



The most extended and thorough investigation into the use and 

 effect of preservatives and coloring matter in foods is that which has 

 recently been completed by an English Departmental Committee, 

 whose report and recommendations have been presented to Parlia- 

 ment for consideration. The Committee was appointed in July, 1899, 

 by the Hon. Henry Chaplin, President of the Local Government Board 

 of England, and consisted of Right Honorable Sir Herbert Eustice 

 Maxwell, Bart., M. P.; Prof. Thomas Edward Thorpe, Vice President 

 of the Koyal Society; Henry Timbrell Bulstrode, Esi]., M. D.; and 

 Francis VVhittaker Tunniclille, Esc]., M. D. 



''To be a Committee to inquire into the use of preservatives and 

 colouring matters in the preservation and colouring of food, and to 

 report: 



1. "Whether the use of such materials, or any of them, for the 

 preservation and colouring of food, in certain quantities, is injurious 

 to health, and if so, in what proportion does their use become inju- 

 rious. 



2. "To what extent, and in what amounts, are they so used at the 

 present time." 



During the two vears and more of the existence of this Committee 

 they held meetings upon twentj^-six days, during which they examined 

 seventy-eight witnesses. Their report includes the testimony of 

 these witnesses and embraces over 500 quarto pages. 



The Conmiittee after discussing the testimony at considerable 

 length presented their conclusion in the following set of recommenda- 

 tions. 



Recommendations. 



(A.) "That the use of formaldehyde or formalin, or preparations 

 thereof, in foods or drinks be absolutely prohibited, and that salicylic 

 acid be not used in a greater proportion than 1 grain per pint In 

 liquid food, and 1 grain per pound in solid food. Its presence, in all 

 "iases, to be declared. 



(B.) "That the use of any preservf\liye or colouring matter what- 

 ver in milk offered for sale in the United Kingdom be constituted an 

 ffense under the Sale of Food and Drug Acts. 



(C.) "That the only preservative which it shall be lawful to use in 

 cream be boric acid or mixtures of boric acid and borax, and in 

 amount not exceeding 0.25 per cent, expressed as boric acid. The 

 amount of such preservative to be notified by a label upon the vessel. 



(D.) "That the only preservative permitted to be used in butter and 

 margai-ine be boiic acid or mixtures of boric acid and borax, to be 

 used inproportionsnot exceeding 0.5 per cent, expressed as boric acid. 



(E.) "That in the case of all dietetic prei)arations intended for the 

 use of invalids or infants, chemical preservatives of all kinds be pro- 

 hibited. 



