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.
525/548 page 481
![3017. keeping quality, contains salicylic acid ; some also glycerine, Voeleker, 1655-58. less, Bond, 3117. servative, Bannister, 3665. used by witness, but sulphur burned. in vessels, Radeliffe-Cooke, 6576, 6604; and vessels kept clean, 6605-6 ; and skim milk used for thickening purposes, 6576. Sul- retards fermentation, 6577, 6609-10. Many makers use preservatives, 6578 ; nearly all being preparations of borax or salicylic acid, 6579; which are put in at any stage of manufacture to stop fermentation ; sugar of boron being one kind, used also in mineral waters and non-alcoholic beverages, 6580. Sugar of boron used also in brewing. “ Cynin” also used in cider ; it consists of a solution of salicylic acid and borax in glycerine ; experiment showed it an excel- lent preservative, 6581; but the cider kept by its use was not matured, and the contro] unpreservatised cider had been lying about unheeded. Another cider preservative, “Walter Gregory’s powder,” consists of salicylic acid and a small quantity of red oxide of iron, 6582. Formalin seldom used in cider. “K.M.S.” not analysed. Anti- ferments are used to make bad cider good. “ Hawkes’ Anti-ferment” of a different class. Formalin used for brewing and mineral waters. “ Hawkes’ Cider Restorer” used for decomposed, ropy and unhealthy cider, 6585. Cidernot often fortified, 6587-88. Preservative advertisements known of are from Somerset and Devon, 6589 ; handed in, 6603. Nothing known of the use of reservatives in French cider, 6591-92. Pe stivatives are substitutes for cleanliness, and induce carelessness, 6593. Public pro- bably know of their use, 6594. Certain 6599-6601, and then use them, 6596-97. Declaration of preservatives should be made by label on the bottles or vessels, 6598-99. No objection to sulphur sterilisation of vessels, 6606. Would not use boracic acid or formalin, 6607 ; they stop fermentation, cider never reaches maturity, and they are harmful, 6608. If preservatives permitted no reason why present non-users should use them, 6611-12 ; and prohibition would affect only the dishonest trader, 6613. small quantity, Symons, 7264-65. Salicylic acid, saccharin, sulphite of lime or soda used, 7266; the saccharin being soluble, 7267 ; a product of coal tar, 7268-69 ; identi- cal with “Tigress Brand” of saccharin, 7270-72. Preservatives good in small quan- tity to arrest viscous fermentation, 7273-77. Has used preservatives hitherto under certain conditions, 7278-80. They should not be prohibited but limited, 7281 ; as to quantity, 7282-84. Salicylic acid not always used, and only asmall quantity at any time ; a standard should be fixed, 7285 ; not more gallons, 7286-87 ; and } to { oz. of saccharin 7288. Beer showing incipient taint would be beyond the aid of saccharin, 7289; as also would cider. Preservatives should be used from one to three months before public get the cider. Salicylic acid held in Court to do more good than harm as used in cider, 7290. Only best makers should be allowed 68h. CrpER—continued. le to use it, 7291-92. Too much preservative soda would be used per pipe, 7306. About 3 moreusedin America, 7307-9, andin Germany saccharin and salicylic acid used largely, 7310, about 4 more than above suggested standards, 7311. Has never used as much as Germans or Americans, 7312. A witness holding that preservatives are not needed in cider, notone havinga great experience, 7293. Pure cultures can be obtained for been manufacture, 7294-99. Has isolated pure yeast from apple pulp, 7300, and has iden- tified the organisms concerned in cider manufacture, 7301. here are many kinds of germs, yielding differing result, <A constant germ might obviate need for pre- servatives in cider, 7302-4. Cleanliness no substitute for preservatives, 7313. Diffi- cult to exclude such bacilli in cider-making as to obviate use of preservatives, with a weak percentage of spirit, 7314-17. Sick cider would not be salicylised, 7318, but with indications of going wrong the acid would be added as a preservative, 7319-23. Such indications are exceptional, 7326. Pasteurising does not work well, 7324. It causes insipidity. It is practised in France and Germany, 7325. Too late to pasteurise cider quite ready for consumption. Preser- vatives in cider not universally advocated, but honest traders should be permitted to use a small quantity in case of necessity, 7327, 7335. Cider industry very ancient, 7328, but progressive, 7329-30. Perfection of keeping cider probably attained, 7331, and knowledge has followed experience, 7332, by the aid of bacteriology, 7333, 7335. Difficult to say if manufacture of cider has improved, 7334. 68} 1. CREAM : Not known to be used, Dale, 338. Necessary to keep cream a day in summer, Hudson, 515. In jugs issued by Aylesbury Dairy Co. used tobe preservatised ; practicestopped, Boseley, 981, 1017, 1036, Richmond, 5667-72, Hat- tersley, 5789, 5791. ! None used in Aylesbury Dairy Co.’s clotted cream, Boseley, 982-83. Needed if clotted cream is to keep more than two days in summer, Boseley, 984. Needed for small vendors but not by large Powdered borax applied, and not always intimately mixed, thus tending to vitiate analyses, Walford, 1901-6. Boracic acid largely used, Hand ford, 2278-80. Boracic acid and. salicylic acid found, H7//, 2362-64, 2385 ; from 24 to 42 grains of boracic acid per lb., H2d/, 2367. If found at top of jars substance not properly treated, Bell, 2829. Not needed in, Bel/, 2830, 2837, 2839; Cassal, 3804, 3819. Admixed in a little milk, and well stirred in, McCracken, 2864, 2868. All preservatised at Dunragit, McCracken, 2853, 2865-67. . Wouldnot keepwell without them, I/cCracken, 2869. Boracie acid found from 0°104 to 0°291 per cent. of boron-trioxide, Cassal, 3816. Medical men hold preservatives in cream to be dangerous, Cassal, 8820. Trade would cease if preservatives were pro- hibited, De Havles, 3984, 4033. All London potted cream preservatised, De Hales, 3985. ; Cream samples found to contain boracic acid as a borate, 17 to 38 grains per pint W C. Williams, 5164-65, both potted and bottled, 5166. One sample unfit for use, 5167-68, and deemed to be injurious to health, 5325. Potted samples from grocers, 5221, who require the preservative to keep the cream, 5122-26, more than the dairyman, 5127-31. 3Q Se See](https://iiif.wellcomecollection.org/image/b3217228x_0525.jp2/full/800%2C/0/default.jpg)
