Wisconsin State Horticultural Society / The Wisconsin horticulturist
Vol. III, No. 9 (November 1898)
Wolves in sheep's clothing, p. 28 PDF (265.3 KB)
Grosvenor, E. O.
Warning against preservatives, pp. 28-29 PDF (503.8 KB)
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
Based on date of publication, this material is presumed to be in the public domain.| For information on re-use, see http://digital.library.wisc.edu/1711.dl/Copyright