PRESERVATIVES IN FOOD l8l 



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, have 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. 



For these various reasons the use of such preservatives is 

 to-day forbidden by law in any food materials offered for 

 sale,^ and they must also be condemned in the house, since 

 even in small quantities it is possible that their daily use 

 may cause trouble. No housewife should therefore depend 

 upon any of these forms of preservation for her food. They 

 are imwholesome and even dangerous, and their use is 

 likely 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 condenmation 

 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 



1 By a recent ruling a small amount of benzoic acid is allowed in certain 

 foods. It is a very mild preservative, however, and there is some question 

 as to its value. Some states still forbid its use ; and products, such as to- 

 mato ketchup, on the markets of these states seem to keep as well as those 

 with a benzoate as sold in other states. 



