262 THE PRESERVATION OF FOOD PRODUCTS 
The more powerful antiseptics, like carbolic acid and corrosive 
sublimate, are, of course, out of the question. Certain milder ones, 
borax, boracic acid, salicylic acid, formalin and benzoic acid, are 
more or less extensively used. There are on the market various 
commercial preservatives, Preservaline, Anti-fermentine, Freezine, 
etc. These several articles have different compositions, but all 
are wholly or in part made up of the substances named, most of 
them being either borax or formalin. They are undoubtedly 
efficient in preventing putrefaction and decay, for they are anti- 
septics, and if used in sufficient quantity will stop bacterial growth. 
They have been widely used in meats and in milk. | 
But the question arises whether they are not injurious to health. 
Each is injurious to man if taken in sufficient quantity. Are they, 
then, objectionable in the small quantities used in preserving food? 
This question has led to much experimenting, especially by the 
U.S. Department of Agriculture. The general result of these ex- 
tensive experiments is to show that these preservatives, when used 
in small amounts day after day, are injurious, although this con- 
clusion is still disputed. Hence, the general conclusion is that 
the preservatives in question are to be condemned. They are cer- 
tainly illegitimate, and, since the same results can be reached in 
another way, there is no excuse for their use in any ordinary food 
products. They are especially to be condemned in milk. 
NON-POISONOUS PRESERVATIVES 
Salt.—Salt is not an antiseptic in any proper sense and it 
does not destroy bacteria. But it may be a preservative and 
when much of it is present in a solution, it has a decidedly re- 
pressing action upon bacterial growth, and may stop the ordinary 
putrefactive changes. When used in the preservation of butter 
and fish, it also has the advantage of imparting a relish to the 
product. It is in general use for the preservation of flesh of 
various kinds. Flesh which is to be smoked is commonly first 
salted, the salt adding to the efficacy of this method of preserva- 
