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(ii) in non-alcoholic wines and cordials, and
sweetened and unsweetened fruit juices
(as an alternative to sulphur dioxide) in
amounts not exceeding 5 grains per pint;
(iii) in sweetened mineral waters and in brewed
ginger beer in amounts not exceeding 1
grain per pint.
The method of estimating the foregoing preservatives
should be prescribed by the Minister of Health.
2. The sale of any preparation as a food preservative
or for use in such circumstances that it may be introduced
into food should be declared illegal unless such
preparation:—
(a) Bears a description clearly indicating its
position and strength;
(b) Is free from impurities and in particular
contains not more than 1/100th part of 1
grain of arsenic per pound or more than
1/7th part of 1 grain of lead per pound.
3. The use of preservatives so far as they are
permitted should be upon the condition that the
nature and quantity of the preservative present in the
article of food should be declared in a manner prescribed
by the Minister of Health. In cases in which the
declaration of the preservative might be difficult to
enforce or might result in undue harm to the industry
without compensating advantage to the consumer,
exception to this requirement might be made, but the
exception should in no circumstances apply to sausages.
4. The employment of a copper salt to colour or
preserve the colour of peas and other vegetables should
be prohibited.
5. A schedule should be issued by the Minister of
Health, after such enquiry as is necessary, of colouring
matters the use of which may be considered noninjurious
to health, such schedule to be subject to
amendment or extension from time to time as occasion