12 



It soon, however, loses its stimulating properties and becomes a depres- 

 sant, tending to break down the tissues of the body more rapidly than 

 they are built up. It disturbs the metabolic processes, in most cases 

 producing conditions which are not normal and which apparently are 

 not beneficial. It has a tendency to diminish the weight of the body 

 and to produce a feeling of discomfort and malaise which, while not 

 marked, is distinctly indicative of injury. In some cases these symp- 

 toms of malaise approach illness, and while not always diagnostic are 

 sufficiently common to unmistakably point to the salicylic acid as 

 their origin. It places upon the excretory organs, especially the kid- 

 neys, an additional burden which they are not able to bear and which 

 can not possibly result in any good, but on the contrary must neces- 

 sarily, by thus increasing the burden of the kidneys, finally result in 

 injury, tho perhaps with the use of very small quantities of the 

 preservative these organs would continue to perform their functions 

 for many years before finally breaking down. 



This work is offered as an unbiased study of all the data recorded, 

 both of those which appear to be in favor of the use of salicylic acid 

 and those which appear to be against its use, and leads to the inevi- 

 table conclusion that salicylic acid is a substance which, when added to 

 foods even in small quantities, exerts a depressing and harmful influ- 

 ence upon the digestion and health and the general metabolic activi- 

 ties of the body. Further, there appears to be no necessity for its use, 

 as food can be preserved in unobjectionable ways without its aid. Its 

 indiscriminate use would tend to carelessness in the quantities 

 employed, thus increasing the dangers to which the consumer is sub- 

 jected. Also its use in the preservation of foods tends to induce care- 

 lessness and indifference on the part of the manufacturer, as when a 

 chemical antiseptic is employed many of the processes necessary to 

 the proper selection, cleaning, and preservation of foods may be omit- 

 ted. The addition of salicylic acid and salicylates to foods is there- 

 fore a process which is reprehensible in every respect and leads to 

 injury to the consumer, which, tho in many cases not easily measured, 

 must finally be productive of great harm. 



H. W. WILEY, M. D., 

 Chief Bureau of Chemistry. 



Approved : 



JAMES WILSON, 



Secretary of Agriculture. 



WASHINGTON, D. C., August 24, 1906. 



O 



