1903.] on Civilisation and Health Dangers in Food. 257 



To obtain more accurate data on that point, I added to some 

 broth and to some jelly four times more boracic acid than is con- 

 sidered sufficient to preserve food, and then inoculated those media 

 with the Bacillus enteritidis. The bacillus grew abundantly in this 

 comparatively strong solution of boracic acid. Moreover, I found 

 that the bacillus remained alive for three months in broth to each 500 

 parts of which 1 part of boracic acid had been added (140 grains per 

 gallon). 



Apart, therefore, from the action which some preservatives may 

 have upon the human frame, it seems evident that their use is 

 attended with a definite danger; for, although they may be able to 

 check putrefaction, they do not prevent the multiplication of 

 certain infectious germs. The consumer, being deprived of the use- 

 ful index of staleness which putrefaction offers, is therefore exposed 

 to consume dangerous articles which he would have rejected other- 

 wise. 



Conclusion. 



I must now conclude these remarks. I have dealt with a few 

 instances only of the dangers lurking in food, such as it reaches us 

 under the complicated conditions by which civilisation has surrounded 

 us. The nature of these dangers indicates clearly, I think, that they 

 can be met only by thorough legislation and administration. When 

 one considers that the question of the purity of food is only one of the 

 many with which our Public Health service has to deal, and how impor- 

 tant such questions are to a nation, one is tempted to ask why the 

 importance of this work is not more fully recognised. It seems 

 that the magnitude and technical difficulties of the task should be 

 enough to occupy fully a State Department, headed by a Cabinet 

 Minister of great ability. 



[S. D.] 



WEEKLY EVENING MEETING. 



Friday, February 20, 1903. 



Sir Fredeeick Bramwell, Bart., D.C.L. LL.D. F.E.S, MJnst.C.E. 



Vice-President, in the Chair. 



Principal E. H. Griffiths, Sc.D. F.R.S. 



The Measurement of Energy. 



[No Abstract.] 



