| Show I FOOD PRESERVATIVES RESER VA TIVES question ot of food preserve T 11 ivos CI Is III brought to toI I me 1 he publik mind by the recent d talon ot of the let board In Inn 0 n r io 10 acid Id which Is hi de der lan r I I wh when IG td In tilt i I to J fI food I It n to be the opinion that be x r n ree boards retort Will t I food law and that Dr I nus In reIn reference to food tood pre 1 11 r not bit hi questioned Th fir 1 rr r reo d however 61 I 10 corn com j 1 of t the moet mOAt eminent American I Iti is and whatever h Tho at y be em lei ao II a rendered by tiro court ourt or of the Ole United States I 1 public Iwo Ion long been led Ie to believe believeth 1 1 th ancient lvell such ea It lIa I r vinegar looh ll etc r rr ar III nl and that they are rw foal and that arn Jn as 11 T uld et etc Ir u n ural and 3 L t ntH not for tor t tn the then n n In or of J articles ot of t The fie ancient an how 1 e and are so defined dl Li of ef I theme n r 11 are 1 as aa folio Salt 1 k r f surfer lugar K a Alcohol e per 1 pt t mustard U It Ie ibM to supply fr fresh h j 1 ll HI All I limes VI method iII ot of ring IlK same must muM be to 10 it iJ hs bOtI n need for ae ages to IHO IHOr p r n f sd d Farmers 1 Ili pg pate 1 It t s an and when up II d lone to meat mast renders It very hard nd dry Its as tion Is III to 10 dr drew w out I w moot meat juices In II a fill few daY It will n t 1111 1 hArden the ra hue hus shrinking the volume ot of r From this Quotation It nun cart readily be bett seal tt that salt t W III not all at Ideal preservative Un tive All of I the ancient c the flavor texture and ot of food tood in mustard pep pepper per out ald spices pI In general No do tint Ilot In II a rational dietary They are Irritating ing to Ie the tho membrane and lit In th the appetite they cu which le I tar far more mono cue oua to the m than preservatives are I ly tastelesS wt consequently they do no not altar the flavor or texture of foal tood products pro ducts and on account of the quantity of modern modem preservatives re they do not dl e All ma the necessary larger upI quantities ot of ancient have ve a tendency y to du Pho general nerl U t that of soda ham baa the power pov to partially decayed and pulp puW of tomatoes hl l the appearance or of Sound fruit and that borax and boron art are used Med to restore neat butter butler and aid other arti cla of food that are arc JI partially decayed ed Ir s to c cringe theIr app thereby t the IH mer to believe lIeve Me ate tre fresh o ot of food tood Such Is I not this papa Modern are not II need to ton n Interiority Inferiority Th They are uI ed to iw 1 nerve Intact fresh food tood keep It In K a The T absolute necessity of preserving p articles of rood food W III hown Chown In Inthe th the h Increased number numb of s pot OI roning which have occurred since the of the pure good law Iw Ac Acour our i t to prowl there MV have been R In the Linit d stat states since the he herour port rood food law went Into effect cases ot of ptomaine poisoning or I I w were tidal natal It W we are ani to have bave purl puno food rood food that will reach the consumer con sumer aumer In a Sweet ht edible such ford that ny de deteriorate wt ma to ae l he preserved In hi order odor to protect Ute the h ud lit of oC the ur lI I 1 Marela |
