Report of the Departmental Committee appointed to inquire into the use of preservatives and colouring matters in the preservation and colouring of food : together with minutes of evidence, appendices and index.

Great Britain. Committee on Food Preservatives.

Date:: 1901

Credit: Report of the Departmental Committee appointed to inquire into the use of preservatives and colouring matters in the preservation and colouring of food : together with minutes of evidence, appendices and index. Source: Wellcome Collection.

493/548 page 449

$3017. . Reference Number : | Reference Headings and Sub-Headings. \. Number Headings and Sub-Headings. /in Index. Ammonia = - - - - - - 1 Boracic Acid—continued. Analyses ee 2 His bapa rower ters (sus a we 3 a : losynerasy - : 3 : ‘ Saas ; g 3 Indiscriminate Use - - - AN ‘dal P. E 2 : = - 4 oes into Meat - - - o ermicidal FoOwer - - - - = 40a edicinal Use < = £ ‘s Arcticanus - - 2 2 ; E s 5 Nausea - . schlplea Saale dine : Race | 4 A : i Penetrative Power - - - - hee re ate t : d; L! \ 6a Physiological Effects : Condition - - - = _ is 6b General y= 3 = = = 5 Cure : : s 2 . r i 6c eB tmative . . J : - Hung = = 2 i, rs uf 6k Negative = = - = = Keeping Power : = 5 < 47a Poisonous Properties - - - - Moisture x “i : : : . 83 Preservative Properties = - - . Preservation - : ; = wiatetr 6m Proceedings - 4 - - - eee - ROT E1680 1 Peauibition® i Sti Vera Ge fue ey Necessity -- -. -)\ +]. 56¢ Grratiby ek oe fe ae ke de Price 3 e sd = = - - 69a Seasonal Influence - - - - Salt - os * ! : E : 80a Surgical Use - - - - - oan - - : - : 2 8la Use as a Preservative - - - Seay 5 z F i . 83 Bacon : i 6n ve aS ae es Painted agi 3 : E i ss Quantity Trade = = ‘ a 9la Butter 4 - - - - = - Use of Borax and Bor acic Ret 3 - |68a2, bd Admixture - % ' = Detectable - - - - - American : Besontial £ 4 ; 7 Quality 3 fi i i ; i ay Flavour - ‘S - - - - ra ‘. i bk i 5 E a it =: = 3 s Refrigeration- - - 7 > f 17h Grete to Wakervatived ne Ne trade i i 91b Percentage preservatised - Use of Borax and omieis Acid ~ == |= Iw68bg Proceedings - ‘ ‘ 4 ? Use of Preservatives - oe -| 68a 2 Quantity ; > y ; r ‘Canadian : Standard 2 = “: - - Quality - * : 75b Stipulations - - - - - Use of Borax and Poracic eid crime \GSDa Use : : : = 2 : Danish ee i icipated 6g Rtet PO eh kot ake Ge “ie Cure 5 i. z : 3 z sap Ge, OT Raed. i : s : E Z Cg Se ee 6j fe EERE grey ee Home : 3 puree Power - Export - - - sth - . 6h M : cla - ; j OS oe Oe ea eS be argarim@.- -- - = ‘ rade - 308 Ne z = y : ile Meat. - - - - - - ‘ ms Penetrative Power Trish - Sere UN 61 ed ie fot ee hee he “ee aay ‘ ; ' f ' e Borax and Boracic Acid: - - - Beer, Preservatised - - - - x 68f Hood Re ie A \ Benzoic Acid: - - 4 : . 7 Use - - ait iglhen - - “4 BeomOm Tla Borax. (See under “ Boracic Acid” generally)- Blew Mange - = Z = a - = 65] Coat 2 - - - - - - avour - - - - - - Sek Sy sical ; f % ; S Manufacture - - - - - Serene oe : ee poe Opposition to Use - _ - - “Analyses-° = - = = = = > 2a 4 ri pee Mugitity - - -. - : 6b Sania Ewer 7 EAE. Character 2 * 2 = : J 8a ; ‘ irandieated =. - 3 i 3 18a, : Treatment of Bacon Cooking - z 2 = E 2 = 19a acon : Cream, quantity - - -. + - 76e Use - - : = = r Cumulative Properties - - -— - 24a, Butter : Declaration, aoe Nth Geese vi Peyote yt hee oy Ue tae sp ec1lne E = F 5 oO uantit ES ra = ~ = Pek eitogcition of Food = <gifiery > 26a See Paes Wises Ti te, hs Baer = ee Dh ae 27a Use Se ee ae ach ean LS a ea RRS i a Canadian Hog-Products a tag Mrmptions 46-=) -- ivf mipmeatl - |), 65e Hams ce ae m Excretion “oe m= (nef - 65d Meat : : 2 Experiments - - - . 3lc Flavour of Boracic Acid - - Flavour -. - -w > - - - 34a Injection - + = | 40b 43a 78a 8b 58a | 65e 62a, b, c n66r, g | 65h, j 65k | 651 | 8e eee) 71b | 76a | 8d 8e 68a | 76b 8f 68a 3 | 68a 4 Peo 6a, 34b,d 47d 682 | | 64a 70b,d | 76d, h 78b (68a, b8 | 8g 8}, 68b 11 Le Blk 62a 8] 8m 62a, 10 | 8j, 68b 11 | @8b 4 9 9¢ 34h, c, d 49a S 62d 76b, ¢ 6k, 9a 68b 1 | 34b, d | 76g | 80¢ | 68b2 9b od, 9e of 3M$