London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Hackney 1926
[Report of the Medical Officer of Health for Hackney]
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| Food. | Preservative. | Parts per Million. |
|---|---|---|
| 10. Gelatine | Sulphur dioxide. | 1,000 |
| 11. Beer | do. | 70 |
| 12. Cider | do. | 200 |
| 13. Alcoholic wines | do. | 450 |
| 14. Sweetened mineral waters | Either Sulphur dioxide or Benzoic Acid. | 70 120 |
| 15. Brewed ginger beer | Benzoic Acid. | 120 |
| 16. Coffee extract | do. | 450 |
| 17. Pickles and sauces made from fruit or vegetables | do. | 250 |
PART II.— Colouring Matters which may not be added to Articles of
Food.
1. Metallic Colouring Matters.
Compounds of any of the following metals:—
Antimony, Copper,
Arsenic, Mercury,
Cadmium, Lead,
Chromium, Zinc.
2. Vegetable Colouring Matter.
Gamboge.
3. Coal Tar Colours.
| Number in Colour Index of Society of Dyers and Colour-ists, 1924. | Name. | Synonyms. |
|---|---|---|
| 7 | Picric Acid | Carbazotic Acid. |
| 8 | Victoria Yellow | Saffron Substitute; Dinitrocresol. |
| 9 | Manchester Yellow | Naphthol Yellow; Martius Yellow. |
| 12 | Aurantia | Imperial Yellow. |
| 724 | Aurine | Rosolic Acid; Yellow Coralline. |