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106
Agriculture to inquire into the use of food preservatives. This sample
contained the highest percentage of boric acid of any in the series, and I
have yet to learn that the Departmental Committee referred to sanctioned
the use of preservative agents in milk for which this preparation is sold as
well as for meat. In fact the reverse is the case, as the Committee in question
have expressly recommended:—
"That the use of any preservative or colouring matter whatever in
"milk offered for sale in the United Kingdom, be constituted an offence
"under the Sale of Food and Drugs Acts."
Sample 515a.— Known under a proprietary name and advertised as
"A Food Preservative famous from pole to pole," also as being
"the greatest discovery of the age." This is only borax and boric
acid. From Dr. Teed's analysis one would hardly be likely to agree
with the makers, that this is a "special preparation of unquestionable
"superiority, and considered by users to be the finest production of its
"kind."
An interesting sidelight is thrown upon modern methods of Ham and
Bacon curing in a circular supplied to purchasers of this preparation.
It appears that curers may follow one of two methods in their operations:—
(i) Hams, &c., immediately after severance from the carcases, are
placed in a solution of this preparation for a few hours, and
are then hung up to dry and salted in the usual way.
(ii) The powder to be sprinkled over the meat, together with the
saltpetre and salt in usual salting process; but by the use of
this preparation a saving is made, as one half the saltpetre and
salt can be dispensed with and the hams and bacon cured
much milder, whilst retaining the power of keeping.
The argument advanced by the makers that this preparation effects a
material saving, appeals to the commercial mind; but I am inclined to think
that were disclosure made (as it should be) to the customer at the time of
purchase, that the hams sold had been steeped in a boron compound instead
of having been prepared in the old fashioned way, such "economy" would
indeed prove expensive.
Sample 528.— A meat and milk preservative. "What the Trade has
"been asking for for years past, has been the minimum quantity with
"the maximum result, and thus avoid what has often caused trouble.
"You have it here at a very small cost, looking at the efficiency of the
"article."
The directions for use carefully point out that although the quantities to
be used appear to be small, they should not be exceeded, as they would only
frustrate the real object aimed at, i.e., "preservation without injury."