University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
The State of Wisconsin Collection

Page View

Wisconsin State Horticultural Society / The Wisconsin horticulturist
Vol. III, No. 9 (November 1898)

Wolves in sheep's clothing,   p. 28 PDF (265.3 KB)


Page 28


28    THE WISCONSIN HORTICULTURIST.
WOLVES IN SHEEPS CLOTHING.
Under such attractive names as "Freezine," "Preserv-
ative Compound," etc., various preparations containing for-
malin, salicylic acid or similar substances are being sold.
These "preservatives" are represented as harmless and many
people are using them innocently. Salicylic acid and some
products of formalin may be useful occasionally as medicines
when prescribed by a skillful physician, but they are slow
poisons and their continued use in food is dangerous. Throw
away your canned fruit if put up with a "preservative;" and
be thankful that the laws of Wisconsin seek to protect con-
sumers of milk and cream from all such poisons.
We are glad that the agricultural press is raising a cry
of alarm. Witness the following clipped from exchanges:
"A milkman in Milwaukee has been fined $75 for using the
substance known as Freezine, in milk. It is said that this
substance has the same effect upon milk as freezing, hence
the name. The compound keeps milk, not by freezing, but
by poisoning the bacteria. What may poison bacteria, may
poison babies, who are nothing but human bacteria, any-
way."
WARNING AGAINST PRESERVATIVES.
"E. 0. Grosvenor, dairy and food commissioner of
Michigan, sends out the following:
We desire to caution dairymen and dealers in milk
against the use in their products of the so-called preserva-
tives now upon the market. Many of these mixtures are
decidedly dangerous, and the steady absorption of the same,
especially by invalids and children, who are generally large
consumers of milk, is likely to produce serious if not fatal
effects. Aside from the directly injurious character of some
of these preservatives, they all tend to retard fermentation,
thus at least indirectly preventing digestion.  Science
has demonstrated that the value of all food depends very


Go up to Top of Page