Preservatives and other chemicals in foods: their use and abuse / by Otto Folin.

  • Otto Folin
Date:
1914
Catalogue details

Licence: Public Domain Mark

Credit: Preservatives and other chemicals in foods: their use and abuse / by Otto Folin. Source: Wellcome Collection.

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    ancient forerunner of some of the modern packing-house processes. This process was probably accidentally discovered in connection with crude attempts to use artificial heat for drying purposes. Concerning the value and legitimacy of these old family methods there is com¬ paratively little difference of opinion. It is generally understood that salt meat is less good than the fresh article, that dried apples do not make the best apple pie, that chipped dried beef is not an adequate substitute for a fresh piece of steak; but for all that, these various substitutes for the fresh materials are accepted as more or less indispensable articles of food. The only reason prob¬ ably why no one attempts to invoke the law as a protection for the people against these embalmed or mummified food products is that the people have been familiar with them from time im¬ memorial, and know, or are supposed to know, how to use them.
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