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It will be seen that a considerable percentage of samples taken have been found to be free from
boric acid and, in these circumstances, it is considered that there should be no difficulty in
eliminating this drug altogether if the methods of production, transport and storage were clean and
satisfactory.
Since 1900, 136 samples of tinned peas have been taken for analysis under the Sale of Food
and Drugs Act, 1875, and 95 of these contained copper, the highest amount found in any one
sample being equivalent to 4.87 grains of copper sulphate per pound. Fifty samples of other
tinned vegetables (beans, capers, spinach, gherkins) have been examined since 1900, and 18 of these
have been found to contain copper, the highest amount found in any one sample being equivalent
to 7.17 grains of copper sulphate per pound.
The practice of adding copper sulphate to tinned vegetables is prohibited in America, and all
samples of tinned vegetables of American origin taken in Kensington have been found to be free
from copper.
Copper sulphate does not improve the food value or taste of the vegetables; it is not added as
a preservative but merely to give the article a bright green colour. This seems an insufficient reason
for adding this irritant and poisonous drug to foodstuff intended for human consumption, and it is
unfortunate that effect has not been given so far to the recommendation of the Departmental
Committee in 1901 that the use of copper sulphate for the greening of preserved foods should be
prohibited.
Since 1900, 24 samples of g.nger, raisin, orange and elder wine have been taken, and 5 were
found to contain salicylic acid, the highest quantity present being 1.75 grains per pint. Ten
samples of lime juice cordial have been taken since 1900, 4 of these being found to contain salicylic
acid, the highest amount being 6.13 grains per pint.
The experience in Kensington in regard to the addition of preservative to butter is interesting
when compared with the experience in milk, for whilst the practice of adding preservative to milk,
an article that deteriorates rapidly, has entirely disappeared, it is increasing in the case of butter,
which in its natural state keeps longer. In 1900, 95 per cent. of the samples of butter were free
from preservative. In 1923, only 23 per cent. of the samples taken were free.

It is true that there is some difference of opinion on the question of the addition of boric acid
to cream, but I cannot see any justification for the quite unnecessary practice of adding this drug
to such an article as sponge cake, which already keeps well and is mainly intended for invalids
and children.
As pointed out in the Ministry of Health Circular No. 381, dated March 20th, 1923, the
Bakers' Allied Trade Association passed a resolution on February 1st, 1923, to the effect that the
sale of liquid whole egg (from which the boric acid in sponge cakes originates) would be made on
the understanding that this preparation should not be used in the manufacture of sponge fingers,
sponge biscuits and small plain sponge cakes, and that invoices should bear a statement accordingly,
but it does not appear from the analysis of samples taken in Kensington since the resolution was
passed that it has had the desired effect.
Owing to the wide range of foodstuffs being treated with preservative to-day, it is possible that
as much as 40 grains of boric acid, or even more, may be consumed daily by an individual through
the medium of various articles of diet. In these circumstances, the desirability of control by
prescription of limits must be recognised, and it is to be hoped that standards of purity will be
fixed before long.
Declarations.
If preservatives and colouring matters are to be allowed in foodstuffs there should be a full
and clear declaration made at the time of purchase as to the nature and amount of the adulterant
added, in order that the consumer may know exactly what he is buying.
The declaration should preferably be printed, and should be fixed on the container, if the
article be sold in one. Printed or other declarations should be prescribed in each case by
Regulation, and care should be taken that they cannot be made ambiguous or misleading;
In illustration of the need of this precaution, attention may be called to the following
declarations which have appeared on samples of tinned vegetables taken recently in Kensington:—
1. The colour of these peas is preserved by sulphate of copper, the smallest quantity possible
being used to ensure Finest Quality and is not injurious to health.
(Copper equivalent to 14 grains of copper sulphale per lb. was found by the Public
Analyst.)