12 FOOD ADULTERATION AND METHODS FOR DETECTION. 



the chemist. These statements are all untrue. As stated above, com- 

 mercial preservatives usually consist of common substances of well- 

 known antiseptic action. Their use is forbidden in many States, and 

 their detection is not a difficult matter. 



As a result of these claims many small manufacturers are led unwit- 

 tingly to violate the food laws of the various States. By using com- 

 mercial preservatives which they are led to believe are not objectionable 

 they add substances to their foods which they would not knowingly 

 employ. Such instances have repeatedly occurred, and a number of 

 preparations of similar nature are also put up in small packages and 

 sold by agents from house to house for the preparation of what is 

 known as ' ' cold process " preserves. These preparations are sold under 

 the claims mentioned above, and many housekeepers have been led to 

 use them who would not have employed them had the}^ known their 

 true character. Unfortunately, the} r are sometimes accompanied by 

 directions for the preparation of fruits without any heat whatever, 

 and in such cases the amount of preservatives employed is often far 

 in excess of that which even the advocates of food preservatives 

 advise. 



COLORING MATTER. 



Some difference of opinion has arisen among hygienists regarding 

 the wholesomeness of the substances frequently employed for coloring 

 foods. European countries have legally recognized the wholesome- 

 ness of a considerable number of coal-tar derivatives. In this country 

 a preference is frequently given by the State laws to vegetable colors, 

 although coal-tar derivatives are more commonly employed. 



As far as their application to the preparation of foods is concerned, 

 coal-tar colors have been found to be much more satisfactory from a 

 technical standpoint than the pure vegetable colors. The} r are readily 

 soluble, are cheap in consideration of the amount employed, and with- 

 stand the action of light and time much better than the ordinary 

 vegetable colors available for coloring food. 



In addition to any influence on digestion and health which the coal- 

 tar colors may have, a certain amount of arsenic is added to them by 

 some methods of preparation. In some colors, however, prepared 

 with a special view to use in foods, arsenic is practically or entirely 

 absent. In this connection it must be borne in mind that the amount 

 of coloring matter necessary to give a food the desired tint is very 

 small, and the danger to health resulting from its use should not be 

 exaggerated. The question of fraud, however, remains, and the use of 

 colors enables the manufacturer to give inferior products the appear- 

 ance of high-priced goods. Yet again the colors may be used merely 

 to produce an appearance more attractive to the eye and in accordance 

 with popular taste, even though the best materials were employed. 

 Thus, coloring matter may be added to foods fois any of the following 



