COPPER-GREENING IN FRANCE. 1053 



Action on this matter is strongly urged, and the following addition to the ordi- 

 nance of 1853 (that relative to the use of copper vessels) is suggested : 



"The use of lead, of zinc and of galvanized iron is forbidden in the manufacture 

 of articles destined to contain alimentary substances or for drinking vessels." 



The claims urged by the cauners in defense of the practice of coppering may be 

 summed up: The practice has existed 28 years; it is used with 95 per cent of the 

 legumes preserved and no accident has happened from their consumption in the his- 

 tory of the industry. The laborers employed in the canneries consume them in large 

 quantity for several months in the year with entire impunity. The consumers pre- 

 fer green vegetables to those au naturel. The demand both at home and abroad for 

 those brands prepared with copper almost to the exclusion of the others, proves that 

 they are not only safe but more pleasing, and it is this demand which has little 

 by little universalized the practice of greening. If the manufacturer does not put 

 copper in, the cook will and it is better that it should be added under the strict sur- 

 veillance which tin extended industry demands than that it should be left in incom- 

 petent hands. The addition of too much copper is impossible. The bad taste re- 

 sulting from too large a dose furnishes sufficient guaranty against its use. It is 

 true that legumes not coppered will keep indefinitely, but they gradually contract a 

 slight taste of the can, become yellow in cooking, and are little sought for. France 

 has almost exclusive control of the industry. 



Such are the principal arguments of the canners. 



As regards the consumption of coppered vegetables in the canneries by the work- 

 men, those questioned by the commission denied that they ate the goods to any 

 extent, averring that they soon acquire a distaste or even a repugnance for articles 

 of food which they are called upon to handle so much. 



It is true that no accidents are recorded from the use of small quantities of cop- 

 per. However, its effect is uncertain, and although modern work shows that it 

 is infinitely less dangerous than has been supposed, yet the hygienist can not in the 

 name of science declare it innocuous in every dose, nor pronounce otherwise than 

 "if in doubt, abstain." 



As for the rest can any one answer for the ignorance and negligence of the work- 

 men, the indifference of the cauners, caprices, temptations, etc. ? Has it not just 

 been shown that some introduce gaits of copper or leave an excess of sulphate of cop- 

 per in the liquor which bathes the legumes in the can? The consumer prefers them 

 greened, it is said. These products are a luxury ; they are set on the tables of the 

 rich and in hotels and restaurants, where they can be made to pass for the fresh 

 product. That is the secret of their demand. It does not follow that the consumer, 

 even if he has learned to prefer green peas to yellow ones, should prefer them greened 

 by copper. His satisfaction rests upon a deception to say " green peas" is not to 

 say "peas greened by copper." Greening offers no advantage in the process of pre- 

 serving. If it preserves the aroma it slightly alters the taste. 



Nothing can hinder the greening industry from extending into Alsace-Lorraine, 

 Italy, Greece, Spain, or any other country where the same vegetables are well and 

 cheaply grown. The processes of greening with copper are no longer secret, but 

 familiar in all their details. Only the perfection of the French products may enable 

 a. large part of the ancient custom to be retained. It is for the manufacturers who 

 do not use copper to make known by all means and especially by their labels the 

 preference to be given to products prepared without the use of copper salts. 



Foreign nations are already aroused upon this point. In Germany, Switzerland 

 and England, analyses are made and prosecutions commenced. Very soon the 

 houses and even the countries which practice the use of copper salts will find them- 

 selves in bad repute. 



In conclusion, taking into account the quantity of copper existing in the animal 

 organism and in many articles of daily food, sometimes in larger quantities than in 

 copper-greened preserves ; considering that recent works seem to show that feeble 



