8 The Bulletin. 



ters on a dark-colored background. Any statement that is required on 

 the principal label of a barrel or cask of molasses, molasses compound, 

 syrup or compound syrup, vinegar or compound vinegar, must appear 

 on one end or head of the barrel or cask ; and if the principal label or 

 any part of it appears on both ends of barrel or cask, they shall be 

 identical, one to the other. 



The label on bottled soft drinks must bear the name and address of 

 the bottler. 



Where the presence of preservatives, coloring matter or other sub- 

 stance or substances is required to be printed on the label, the printing 

 must be done clearly and conspicuously on the label, in type not 

 smaller than brevier heavy gothic caps, and on the same kind of back- 

 ground as the rest of the label. 



Eetail dealers, while offering food or beverage for sale, must keep 

 the label so that it may be seen by purchaser or inspector, and the label 

 must be so kept that it will remain legible. 



ACTION OF THE COMMISSIONER RELATIVE TO THE USE OF 



BENZOATE. 



As the highest authorities differ regarding the effect of benzoate of 

 soda on digestion and health, and as it appears that the constitution- 

 ality of the State law that forbids its use in food depends largely 

 upon its effect on health, and as the attorney for the Department, 

 under the circumstances, advises it, until further notice no prosecution 

 will be made for the use of benzoate of soda in food in quantities not 

 -exceeding one-tenth of one per cent (0.1), provided that its pres- 

 ence is plainly stated on the principal label of the package in letters 

 not smaller than eight point (brevier) caps. 



THE USE OF CHEMICAL PRESERVATIVES IN FOOD PRODUCTS. 



Food products that contain much moisture naturally tend to de- 

 compose or decay, especially in warm weather. Various means, such 

 as drying, sterilizing by heat in air-tight containers, preserving and 

 pickling with the natural food preservatives, such as sugar, salt, vine- 

 gar, spices, etc., are employed to prevent the decomposition of such 

 products and to keep them in a suitable condition for food. These 

 processes have long been in use and are recognized as being whole- 

 some. These natural food preservatives are sometimes supplemented 

 with another class of preservatives known as antiseptics or chemical 

 preservatives, which are more or less poisonous in their nature. 



While all food products can be kept in good condition by the natural 

 methods above mentioned, there are a few, such as crushed fresh fruit, 

 apple cider, etc., to which the application of the natural methods 

 tend to either render less desirable or too expensive for general use. 

 In these few products there is some reason for the use of a chemical 



