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harmless to the vital processes of the higher animals; (2) numerous 
clinical observations have been recorded which show that dyspeptic 
and other troubles follow the use of foods which have been treated 
with preservatives ordinarily employed for such purposes, such as 
borax; (3) even if as in the case of boric acid and borax, the poison is 
not cumulative, the continuous passage of foreign substances through 
the kidneys can not be beneficial to those organs. A similar stand 
against the use of preservatives in food has been taken by Leffmann 
(58). According to this author, the bad effects of a food preserva- 
tive may show itself in several ways: (1) It may interfere with the 
action of the digestive ferments, as has been proven in the case of 
salicylic acid; (2) it may acton the food, like formaldehyde; and (3) it 
may work a direct injury to the body as is known to be the case with 
almost all mineral preservatives. Hope (59) looks upon it as proven 
beyond dispute that chemical preservatives while checking the putre- 
factive changes in food, may also check the fermentative processes 
of digestion. Especially does he regard the use of preservatives in 
milk as absolutely indefensible, and points out that the experiments 
of the bacteriological department of the Thompson- Yates laboratories 
are sufficient in themselves to establish the dangers of this practice, 
even if they stood alone. According to this author, there are numer- 
ous cases of injury resulting from the use of milk so preserved. He 
is therefore of the opinion that cleanliness and cold alone should be 
relied upon to insure the preservation of milk. Vaughan and Veen- 
boer ( 60) have arrived at the conclusion that it is desirable to prevent 
the use of formaldehyde in any and all foods, and also not to allow 
the use of any preservatives in milk. They are of the opinion, 
however, that the use of one-fourth of 1 per cent of boric acid in 
cream would probably not prove harmful. The English commission 
appointed to inquire into the subject of food preservatives, upon the 
testimony and findings of seventy-eight experts prohibited the use 
of all preservatives and coloring matter in milk, and at the Inter- 
national Congress of Hygiene, held at Brussels in 1903, resolutions were 
passed practically prohibiting the use of preservatives in all kinds of 
foods. 
On the other hand, Rideal and Foulerton (61) contend that in view 
of the exceedingly perishable character of milk and the fact that it 
frequently has to be brought long distances before reaching the con- 
sumer, the use of a preservative is not only legitimate, but distinctly 
advantageous from a hygienic standpoint, providing that the pre- 
servative is not injurious to the health of the consumer. It may be 
said finally, however, that the preponderance of medical and scientific 
opinion is decidedly against the use of preservatives in milk, not only 
