SALICYLIC ACID AND SALICYLATES. 759 



not possibly result in any good, but on the contrary must necessarily 

 finally result in injury, though perhaps with the use of very small 

 quantities of the preservative these organs would continue to perform 

 their function 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 inevita- 

 ble 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 activities 

 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 subjected. Also, 

 its use in the preservation of foods tends to induce carelessness and 

 indifference on the part of the manufacturer, as when a chemical anti- 

 septic is employed many of the processes necessary to the proper 

 selection, cleaning, and preservation of foods may be omitted. 



The addition of salic} 7 lic acid and salicylates to foods is therefore a 

 process which is reprehensible in every respect, and leads to injury to 

 the consumer, which, though in many cases not easily measured, must 

 finally be productive of great harm. 



