STATE EXPERIMENT STATION 253 



I have been interested, too, in a really noble research on 

 petroleum which May bury (of Cleveland) is carrying on. He 

 confirms Warren right and left, and is doing himself great 

 credit. It is a joy and a gladness to see an American chemist 

 manhandle an American problem. Sincerely thine, 



F. H. Storer. 



(S. W. J. TO F. W. F.) 



May 22d,/95. 



My dear Sir, I am very sorry that my answer to yours of 

 the 17th inst. has been so long delayed, but I have had to look 

 for more definite information than I possessed when it came 

 to hand, and even now I cannot be quite as explicit as might 

 be desired. 



Various preservatives for fruits are nowadays employed 

 with success. Among them benzoic acid or sodium benzoate 

 (which latter placed in contact with acid fruit-juices, yields 

 free benzoic acid) is, I believe, the best. Sodium benzoate is 

 most convenient, as it dissolves readily (benzoic acid but 

 slowly) and is otherwise unobjectionable. 



How much or rather how little to use, I cannot state pre- 

 cisely. While there is no evidence, so far as I know, that 

 benzoic acid or benzoate are in any way injurious when taken 

 into the digestive tract, in small quantities, it is probably 

 important that they should be used in minimal amount, since 

 otherwise they may interfere with health. 



It appears to be well authenticated that benzoic acid occurs 

 in various edible plants and, if such be the fact, the use of this 

 acid as a preservative is thereby justified. But the quantity 

 naturally existing in edible vegetable substances is doubtless 

 very small, an indication that it should be sparingly employed. 

 The cranberry, which has remarkable keeping qualities, is 

 stated to contain benzoic acid, and it is not unlikely that 

 huckleberries also contain it or a very similar acid. 



The published statements that I have access to are rather 



