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Show Poisons in Fruits and Vegetables. In preserving foods tho natural colors of food products tend to fado nnd diminish with tlmo In order that this fault bo remodlcd tho use of coloring mnttors has become almost al-most universal In somo forms of food products. pro-ducts. For Instance. srmo tlmo ago I was unablo to And In tho city of Washington a slnglo pound ot uncolorcd butter. Tomatoos nnd other rod vcgotableu and fruits nro often colored with coeln, preserved pcan and means, ns Is well known, havo tho green color Uxed nnd accentuated by tho uso of a vory objcctlonnblo substance, namely, sulphato ot coppor. Added red coloring matters aro often found In wines. Preeorvcd cherries aro first bleuohed so as to become white, then colored a beautiful red, and many other objectlonablo practices of similar kinds aro Indulged In. It Is probably true that tho palatablllty of foods Is Increased by having them presented In attractive forms, and to this end the natural nat-ural colors which food products havo and which aro regarded as Indexes to purity nnd cxcbllenco should bo retained as carefully as possible This, howovor. docs not ieem to justify thi practice of any deception by the uso of artificial colors for tho purpose of Imitating Im-itating In a poorly colored food product tho nttmctlvo and moro pronounced colors which characterize tbo better kinds of food of that ijfei1 character. Dr. 1L W Wiley In Pearson's. j'Jitej |