1162 POODS AND FO*OD ADULTERANTS. 



APPARATUS FOR COOKING VEGETABLES AND FRUIT'S, 1 ' 



A copper cooking apparatus is connected with a continuous-current dynamo 

 in such a way that the cooking kettle is connected with the negative wire while the 

 positive wire goes to an electrode hanging in the fluid in the kettle. 



To cook fruit and vegetables in this apparatus, pass through the fluid contained 

 in the kettle (salt water) a current of 5 amperes for about one and one-half minutes 

 and then quickly throw in the fruit. The fruit is then to be boiled for a short time 

 (about three minutes) the current being kept running. This ends the operation. 



The fruit is now ready for Pasteurizing. It is packed in cans which are closed 

 and soldered and placed in boiling water for half an hour. 



Claim. A copper cooking apparatus, which is connected with a continuous-cur- 

 rent dynamo in such a way that one wire (the negative) is connected directly with 

 the apparatus while the other (positive) is connected with an electrode hanging in 

 the cooking fluid; and which serves for cooking fruits and vegetables, intended for 

 preserving, so that they retain their natural color. 



COPPER SULPHATE IN GREEN PEAS. 2 



James Brown, Glasgow, was arrested for having sold a can of green peas contain- 

 ing, according to analysis, 0.0045 per cent copper sulphate. At the trial, Dr. Symp- 

 son, professor of legal medicine at the University of Glasgow, declared copper to be 

 a cumulative poison. Brown was fined 4. 



PRESENCE OK METALLIC COMPOUNDS IN ALIMENTARY SUBSTANCES. 3 



The quantity of CuS0 4 , usually added to preserved peas, varies between 1 and 2 

 grains of the ordinary blue sulphate to the can containing from 9 to 9f ounces of 

 peas and 150 cc of liquor. 



The method nsed for the detection of copper was to buru the sample with a mix- 

 ture of sodium carbonate and potassium nitrate, dissolve in acid, and add excess of 

 ammonia and filter from alumina, phosphates, etc. 



As a result of some experiments the authors came to the conclusion that peas in 

 stomachic digestion give up their copper to solution, but that a part, probably the 

 greater part, passed out with the feces. Therefore, inasmuch as one person con- 

 sumes only about 2 ounces of preserved peas at a meal, and this quantity contains 

 only a fraction of a grain of CuSO 4 , and as only a fraction of this amount is absorbed 

 into the system, it is impossible to defend the opinion af the prejudicial influence of 

 such amounts of copper on health. It is believed that preserved peas so colored are 

 absolutely harmless to health. 



NOTE ON COPPER IN VEGETABLES. 4 



An examination Avas made of a can of macddoines. 



Cu. 



Peas and green vegetables contained 0. 100 



Carrots and turnips 010 



Water 005 



Mixed disintegrated matter 015 



Total per can 130 



Some cans of champignons and some crystallized fruits were also examined, but 

 no copper was found in anything but some highly-colored green gages. 



1 J. Clot & Cie, fetrassburger Konserveufabrik, Strassburg, '. E., Swiss patent No. 

 2019, March 25, 1890; abs. Ber.bayr. Vertr. ;mge\v. Chem. 1891, 10, 81. 



2 Brit, and Colonial Drugg. ; abs. Ztschr. Nahr. llyg., 1891, 5, 216. 



3 B. H. Paul and C. T. Kiugzett, Aualyst, 1878, 2, 98. 

 J. Muter, Analyst, 1878,2,4. 



