The Bulletin. 



47 



If ihc hciiliiiii' process is too long and the temperature too liigb, 

 jt tends to break down the connective tissues and destroy the natural 

 <!olor, all of which tends to render the vegetables less attractive in 

 appearance. To shorten the heating process in canning and to guard 

 against the possibility of not having killed all of the organisms of 

 decay, chemical preservatives are sometimes used in canned vegeta- 

 bles. If the natural color of the vegetables is destroyed, copper and 

 zinc salts are sometimes used to restore it. 



These preservatives and coloring matters being considered objec- 

 tionable in food materials, it was for their presence that these samples 

 were examined. 



Only 21 samples of this class were tested, 4 of which contained sali- 

 cylic acid and 2 copper salts. Those containing copper salts were 

 both French packed. 



VEGETABLES— NO ADULTERATION FOUND. 





Adulterants. 



Retail Dealer. 



Preservatives. 



4488 J. L. Starkey & Bro., Greenville. N. C None found 



2879 Cooper & Gill, Winston, N. C -—do 



2267 W. D. Laroque, Jr., Kinston, N. C do 



Objectionable 

 Coloring Matter. 



2853 Bruner & Huey, Monroe, N. C. do - 



3792 D. G. Noland, Asheville, N. C — - - — do 



3794- — do \- — do- 



I 



3804- do !— -do. 



3805J do do. 



3806 do j do. 



3807 Theo. Atwell, Salisbury, N. C do 



3808 D. G. Noland, Asheville, N. C. 



3811 Tucker & Erwin, Greensboro, N.C.- 



3812 D. G. Noland, Greensboro. N. C 



3813|— -do 



3987 W. L. Williams, Rockingham, N. C. 



3988 K. W. Ashcraf t, Wadesboro, N. C. - 

 I 



2881 Rose & Wilson, Winston, N. C 



-do. 



-do- 



-do. 



-do. 



-do 



-do. 



-do 



None found, 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 



