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
Licence: Public Domain Mark
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.
507/548 page 463
![31. EXPERIMENTS—continued. 31]. Kirrens : Boracic Acid—continued. 34. FLAVOUR: 34a. Boractc Acrp : ally, 2695, 2698-2701. Vice versd experiments on kittens not attempted, 2660-61. Rela- tive immunity of infants not known, 2696. Older kittens used by Rideal and Foulerton led to different results, 2663, 2691-93. No experiments on kittens fed normally till three months old; Foulerton obtained no results with kittens so old, 2703, 2705 ; kittens, like infants, depend on milk diet, 2668. Boracised milk not so appetising as undoc- tored milk, Boyce, 2721-22, 2727-28. Of little worth, gud human analogy, ond, 3103-4. 31m. Kirrens : Formaldehyde : Growth retarded if used in milk xodoq ; greater retardation in zztpp, and still greater in ystoy, Annett, 2640-41. Formaldehysed milk not soappetisingas undoc- tored milk, Boyce, 2720. 31n. Kirrens : Preservatised Milk : Continued dosage tends to immunity, and natural immunity comes on about three months of age, Boyce, 2731. 3lo. LABORATORY : Do not typify human conditions, Walford, 1865-66, 1898. Outside human. body, not generally of much account, Clrepps, 1955. As to injurious results of preservatives in food must be long-continued to be conclu- sive, as in the case of water-borne lead poisoning, Mann, 2611. 3lp. Santoyiic Acrp : Experiments made with salicylic acid showed retarding effect on digestion of boiled: white of egg, but.not on pancreatic digestion, W. C. Williams, 5196. As to digestive action, Starling, 6938. 32a. Butrrer, IRISH : Normandy style general, Dale, 246; Shanahan, 488. Processes described, Shanahan, 350. Butter of different farms blended, Shanahan, 367-68. System greatly improved, Shanahan, 387-88. Butter milk and water expressed, Shanahan, 351. Supplied once or twice a week, Shanahan, 457-59, 488. Send butter to London, preservatised, /Zudson, 495-96. w font Nearly tasteless, Wil/iams, 2139. Eighty grains per pint would taste milk, annister, 3637-38, 3640. To taste a food, must be present in excessive amount, Stevenson, 4832. Has no aroma, Harris, 6004-6. Has no flavour, Attjield, 6551. 34b. Borax: Butter : Unpleasant in excess, Ae//itt, 43. Heavy quantity would lead to rejection, Bennett, 211-13, 216-17, 228-31. Heavy quantity needed to produce aroma, Bennett, 215, 218. 34c. Borax: Meat: Would taste meat if amount used were appreciable, Bennett, 150. Injection into meat would impart flavour, Bennett, 192. People would not eat flavoured hams, Davidson, 1591. 34d. Borax AND Boracic Actp : Butter : Distinct, Clement, 1519. Boracised butter used for cooking (say) fish would tend to saponify the fat, W. C. Williams, 5232-42. Tastes butter, and public taste is getting seasoned to it, [ehner, 5605. Boracic acid in 1 per cent. solution tastes butter, Sorensen, 7125-28, 7146-50. Two per cent. would render butter useless for this reason, 7161-63. 34e. BUTTER : Soil, vegetation, or food generally does not affect flavour of butter ; but the bacterial life does, Mader, 4296-99, and pasteurisation obviates all “ feed taste,” 4300. Flavour! s au wei by fermentation, 4304-5, 4308, not y breed of cattle, 4306-7, 4333. 34f. Burrer, Irish : Flavour of salt preservatised butter milder than such butter without preservative, Gibson, 6356. Heard of, but not found, Vasey, 2044-45. FLYBLOW : 36a. BAcon : Prevented by borax, Kellvtt, 11, 12,23 ; Prossor, 567; Gregson, 873, 881-82. Used to cause loss in summer, Aed/itt, 41. Rarely seen now, Kellvtt, 41. Only seen where meat is moist, Kellitt, 41. Occurs after cure, Gregson, 919-20. Make secondary quality, with salt and preser- 37, FOOD: vatives, zley, 820. cei weak uid Factory and creamery butter not diserimina- 37a. boa. Ons ted, Long, 4645-47. Remains in the Blomiagh some two or three Factory butter not touched at creameries, hours, Cameron, 2562. Lough, 6642. A source of annoyance to . 37b, CLASSIFICATION : creameries, and often sold as creamery Desirable and feasible, gud use of preserva- butter, 6643. It is not creamery butter, tives, Vasey, 2002-8, 2050, 2059-64 6644. It is different from, 6645 ; and { ; : aa : inferior to creamery butter, 6646. Irishand — 3. FOODS, FRESH: Normandy factory butters of very different class, greatly in favour of the latter, 6647. 33. FISH, PRESERVATISED : When unfit for food, rendered saleable by use of boracie acid, Hand ford, 2278. Crosse and Blackwell use no preservatives in potted fish, Blackwell, 4868-70. Should not be preservatised, Dupré, 5907-12. Boracising of fish given wp, Hope, 6915 ; because flavour was destroyed, 6916. Boracising of oysters not known, 6919. Oysters having 38 grains of boracic acid to the lb. objected to, 6920-21. Formalin heard of as used for fish, //ope, 6917 ; but not inquired about, 6918. Fraud goes on as to so-called “smoked” food, Poore, 7383-85. “Smoked herrings” painted with pyroligneous acid 7385 38a. BUTTER : Vastly different to salt, Clement, 1556. For immediate use not preservatised, Clement, 1526. Is unsalted in the trade, Clement, 1560-71, 1573-79, 1581-82 ; Hill, 2507. May be months old, //il/, 2508-14 ; if pre- servatised, Clement, 1572. Not necessarily fresh made, Clement, 1576-80, 1583. From Dunragit is fresh, saltless, and quickly consumed, McCracken, 2854-55. Danish so-called in England ; in Scotland fresh butter is saltless and unpreservatised, McCracken, 2861. Must now be absolutely so, McCracken, 2951. Danish butter, containing 1 per cent. of salt, does not compete with “fresh” butter, McCracken, 2952-53.](https://iiif.wellcomecollection.org/image/b3217228x_0507.jp2/full/800%2C/0/default.jpg)
