PRESERVATIVES IN FOOD l6l 



reaches the table it may be so filled with some of these 

 poisonous articles as to be decidedly unwholesome. In- 

 stances are known where violent sickness, and even death, 

 especially among children, has been traced to the use of 

 such preservatives, which had been added by one person 

 and another until the food contained them in large quan- 

 tity. This is particularly true of milk, because it spoils 

 so easily and quickly. 



For these various reasons the use of such preservatives is 

 to-day forbidden by law in any food materials offered for sale, 1 

 and they must also be condemned in the house, since even 

 in small quantities it is possible that their daily use may 

 cause trouble. It is also quite certain that if a preservative 

 is used at all, the food will occasionally contain so much of 

 it as to be decidedly unwholesome, disastrous, or perhaps 

 even fatal. No housewife should therefore depend upon any 

 of these forms of preservation for her food. They are un- 

 wholesome and even dangerous, and their use is liable 

 to be followed by ill health and possibly by fatal sickness. 

 Particularly should it be understood that it is dangerous 

 to add preservatives to food that has previously passed 

 through the hands of others who may have already used 

 preservatives, a condition of things especially likely to 

 occur with milk. Nothing but universal condemnation 

 for the use of the commercial materials can be given the 

 householder. If any preservative is to be used, it is far 

 cheaper and better to buy pure borax from the druggist. 

 For milk or cream this may be used in the proportion 

 of one quarter to one half ounce to six quarts of milk or 



1 By a recent ruling a small amount of benzoic acid is allowed in certain 

 foods. 



