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EFFECT UPON FOOD STUFFS, ETC. 
According to the testimony of a large number who have 
used this insecticide in flouring mills, food stores and like places, 
the vapor has absolutely no injurious effect upon any food stuff. 
If the liquid is pure it can even be poured upon such articles, 
and after thorough exposure to the air not the slightest trace 
of it will remain. Of course, with impure grades, the liquid 
should not be poured upon such things, because the excess of 
sulphur and other impurities therein contained are not volatile, 
and upon evaporation will be left behind. It is certain that 
no trace of the vapor which would be absorbed by flour during 
an exposure thereto could persist through the processes of cook- 
ing so as to appear in the food. Owing to the extreme vo.latility 
of all the vapors given off even by the impure liquid, they will 
all be driven out of the flour or dough through the processes 
of mixing and baking. It can be positively stated that no food 
stuff has yet been found to be at all injured by an exposure 
to the vapor of carbon bisulphid. , 
It is believed that it would be a wise investment to give 
all mills, warehouses and stores where grains, flour or any food 
stuffs are kept a thorough annual cleaning, followed by an appli- 
cation of bisulphid some time in early spring. Much if not all 
this insect injury would thus be avoided and the purity and 
cleanliness of food materials would be more fully insured. 
EFFECT OF THE VAPOR UPON FRUIT. 
It has already been stated that the vapor of carbon bisulphid 
acts as a powerful disinfectant, having the power to preserve 
meats unchanged for a considerable time. Very recently an 
Italian, M. F. Sestini, has experimented to determine its effect 
upon fresh fruits. The substance of his conclusions is as 
follows: 
1. One volume of carbon bisulphid evaporated in 10,000 
volumes of air produces no alteration in the character of the 
fruit during an exposure lasting twenty-four hours. After the 
treatment flavor is normal and it appears that the perfume of 
each fruit gains in fineness and intensity. 
2. With this dose of carbon bisulphid all the common 
insects are easily killed in one hour. 
3. Under these same conditions the color of the fruits 
which are not entirely sound becomes deeper, especially upon 
those parts of their surfaces which have suffered bruises during 
ripening or from defects in packing: it is thus very easy to 
choose carefully, rejecting such fruit as could not have been 
preserved. 
PROPERTIES OF CARBON BISULPHID. 
Carbon bisulphid is a colorless, watery liquid, formed by the 
union of two elementary particles of sulphur with one of carbon 
(charcoal.) Its chemical symbol is CS2. It is made on a large 
scale by passing the fumes of burning sulphur over red-hot 
charcoal. The resulting vapors are condensed to a liquid form 
by cooling, and the impurities are removed therefrom. 
