PRESERVATIVES IN FOOD i6l 



it 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. 



Consequently the use of any such materials in the home 

 must be unhesitatingly and universally condemned ; for 

 though they may produce no appreciable injury when 

 used in small quantities, it is possible that even then 

 daily use may cause trouble. It is also quite certain that, 

 if their use is allowed at all, the food will occasionally 

 contain so much of the preservative 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 unwhole- 

 some and even dangerous ; and although more convenient 

 than some other food preservatives, 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 



