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proven beyond dispute that chemical preservatives while checking the 
putrefactive changes in food, 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 laborato- 
ries are sufficient in themselves to establish the dangers of this prac- 
tice, even if they stood alone. According to this author, there are 
numerous 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 
Veenboer (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 matters 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 nature of milk, and the fact that it fre- 
quently 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 
on account of possible injuries, especially to young children, resulting 
from the continued use of such preservatives in small amounts, but 
also for the reason that the use of such substances, if permitted, 
would ultimately tend to carelessness and uncleanliness in the hand- 
ling of milk. Cleanliness and cold, the rigorous enforcement of the 
tuberculin test, and proper medical supervision of the dairies and 
those who handle the milk, are the prime essentials for a pure milk 
supply, and no method of sterilization or preservation is likely to 
give as good results. 
In this connection, Richmond (62) has pointed out that in hot 
summer weather milk preservatives are comparatively useless unless 
added in relatively large quantities. He also calls attention to the 
fact that when once the souring of milk containing a small amount 
of preservative begins it proceeds at an increased rate as compared 
with milk to which no preservative has been added. 
