■day. No ill effects were felt by any of the men. After the Chihtinas 

 vacation the experiment was resumed, and, at the time of writing, has 

 continued for fifty days, without any noticeable injurious effects. This 

 expcj'ment was not so accurately carried out as those of Dr. Wiley; it 

 v/as intended only to test the effect of the preservative on the health of 

 the men in a general way; but it tends to prove the conclusion anived at 

 b} the British Commission. 



On the other hand, while it is doubtlei-s true *hat some, possibly the 

 large majority of people may use boron preservatives without feeling any 

 unpleasant effects, others may be seriously affected. Further, if preser- 

 vatives of various kinds are used in a number of food substances and in 

 beverages, it may happen that in the aggregate a large enough quantity 

 be taken into the system to be harmful. 



With the present available information regarding the effects of the 

 so-called chemical preservatives on the human system, it is apparent that 

 it would be unwise to recommend their use except in cases where the nec- 

 -essity is clearly manifest, and where it can be demonstrated that other 

 methods of preservation are not applicable. Milk and cream certainly 

 •do not come under this list ; for it has been abundantly demonstrated that 

 with proper care these substances can be placed in the consumer's hands 

 in good condition. Long experience has also proven that it not neces- 

 sary to use preservatives in butter intended for home consumption. With 

 export butter the case is somewhat different. It does not reach the con- 

 sumer so quickly, and has to be shipped long distances, sometimes under 

 very trying condition. Moreover, the trade demands a practically salt- 

 less butter, thus preventing the use of the preserving material used in 

 the home trade. It is evident, however, that only boron preservatives 

 should be used, and then in the smallest amount necessary to preserve the 

 'butter. 



Another point that cannot be too strongly emphasized is that pre- 

 servatives do not improve the butter; they simply preserve for a longer 

 time the flavor developed in the fresh article. The flavor is influenced 

 t>y many conditions in the production of the milk, care of the milk and 

 cream, and in the manufacture of the butter, and is practically settled 

 before the preservative is added. The preservative only helps to retain 

 the particular flavor developed, and cannot be used to overcome sloven- 

 liness or carelessness in the manufacture of the butter. 



During the last few years various brands of butter preservatives 

 'have been extensively advertised throughout the Province. Naturally, 

 considerable interest is being taken in them, and many requests have 

 •come to us for exact information regarding their nature and use. To 

 ■answer these questions more definitelvi we decided to collect and examine 

 a number of the commercial preservatives now on the market and to study 

 their preserving or keepino- properties when used in butter. The general 

 plan of the work at the Dairy was as follows : The regular churning-, 

 which usuallv consists of 200 to 300 pounds of butter mad? 



