None
In the State of Pennsylvania it is a demeanour to manufacture, sell, consign, offer for sale, or have in possession with intent to sell, any article of food or drink which contains formaldehyde, sulphurous acid or sulphites, boric acid or borates, salicylic acid or salicylates, saccharin, dulcin, glucin, B.-naphthol, abrastol, asaprol, fluorides, fluoborates, fluosilioates, or other fluorine compounds, and all other preservatives injurious to health. Common salt, saltpetre, vinegar, and the condimental preservatives such as turmeric, mustard, pepper and other spices are permitted. The penalty for violation of the Act is a fine of not less than 121. nor more than 201., with costs, or im- prisonment not exceeding 60 days, or both. Bbitish Canada.— The law does not prevent the use of preserva- tives and colouring matters in food unless they are injurious to health. PLATES 442 PLATE I Fig. ] . Clmnp of actinomyces. x 800. After Klein. 2. Nodule due to actinomyces from tongue of cow. x 300. After Klein. 3. Actinomyces, section of nodule. ;; 120. 4. Actinomyces in pus. ■; 120. 5. Trichina spiralis in muscle. Longitndmal section, x 5. 6. .Trichina spiralis in muscle. Transverse section, x 5. PLATE I 444 PLATE II Fia. 1. Trichina spiralis in muscle. Longitudinal section, x 125. Showing the trichina encysted with fat-ceUs at the poles. 2. Trichina spiralis in muscle. Transverse section, x 125. 3. Trichina spiralis with cyst partially calcified, x 80. 4. Trichina spiralis with cyst completely calcified, x 80. PLATE II 2. 3. 4. 446 PLATE III Fig. 1. Taenia mediocanellata, head of. x 35. 2. Cysticercus bovis (beef bladder wonn) with scolex extended. After Leuokart. x 4. 3. Cysticercus cellulosse (hog bladder worm) with scolex included in vesicle. After Leuckart. x 4. 4. Cysticercus cellulosse with scolex extended. After Leuckart. x 4. 5. Scolex of cysticercus cellulosse showing booklets, x 35. 6. BothriocephaluB latus, slightly reduced. After Leuckart. 7. Bothriocephalus latus, one of proglottides, magnified, showing repro- ductive organs. After Leuckart. 8. Bothriocephalus latus, larvae of. After Leuckart. 9. Bothriocephalus latus, head or scolex of, showing slit-like sucker, and absence of booklets. After Leuckart. x 5. 10. Taenia echinococcus. After Leuckart. x 5. 11. Cyst of Eohinooocous polymorphus, showing brood capsules (slightly reduced). After Leuckart. PLATE III 448 PLATE IV Fig. 1. Eohinococcus polymorphuB. Brood capsule with scolices. After Leuckart. x 5. 2. Eohinococcus polymorphus, scolex of, with invaginated suckers and hooklets. After Leuckart. x 150. 3. Echinoooccus polymorphus, scolex with suckers and hooklets ex- tended. After Leuckart. x 150. 4. Cysts of Echinoooccus veterinorum, portion of, from liver of ox, showing BCoUces. x 35. 5. Cysticercus of hare, head of, showing hooklets and suckers, x 60. 6. Scolex of Echinococcus veterinorum. x 260. PLATE IV 2. 450 PLATE V Fig. 1. Distoma hepatioum. Liver fluke, x 1^. 2. Distoma lanoeolatum. After Nicholson, x 6. 3. Distoma lanoeolatum. x 1. 4. Pentastomum denticulatum, from liver of hare, x 30. 5. Coooidia oviforme. Portion of bile duct of rabbit. 6. Coceidia oviforme. Portion of bile duet of rabbit, sporocysts. x250. 7. Miescher's sac, from muscle of pig. x 30. 8. Deposit from unclean milk. A. Portion of wing scale of insect, x 250. B. Fragments of hay, straw, &o. x 250. c. Cotton fibre, x 250. D. Fat globules, x 500. E. Oidium laotis. x 250. F. Pus cells (?). X 500. G. H, K. Micrococci and spores of fungi, x 500. L. Bacilli and spirilla, x 500. M. Oidium albicans. After Grawitz. x 250. Introduced for comparison with Oidium lactis. PLATE V 452 PLATE VI Fig. 1. Vibrio tritici (red blight of wheat), x 80. 2. Tyroglyphus farinse (meal mites), x 80. 3. Penicillium glaucum (green mould). A. Constricted spores on sterigmata. x 250. B. Constricted spores on sterigmata, after boiling thirty minutes in syrup, c. Typical head of penicillium. x 75. 4. Aspergillus (eurotium) glaucua (blue mould), x 250. A. Hyphse bearing sexual reproductive organs. B. Mature peritheoium. 5. Aspergillus (eurotium) glaucus. Thick hyphse bearing asexual reproductive organs (sterigmata). x 250. A. Spore. X 750. PLATE VI 454 PLATE VII. Fig. 1. Mueor mueedo (white mould). A. Mycelia and sporangia, x 15. B. Mycelia and sporangia, x 150. 0. HyphsB showing columella and remains of sporangia after spores have been dispersed, x 120. 2. Crushed Darnel seed (Lolium temulentum), diseased. A. Testa, or seed coat, x 125. B. Husk. X 125. c. Awn. X 125. D. Proteid cells, x 125. B. Starch granules, x 250. F. Teleuto-spores of Puccinia graminis. x 300. a. Conidial spores of ergot, x 300. H. One of cells of testa, showing structure of walls, x 500. 3. Spores of Ustilago segetum (smut on wheat grain), x 500. 4. Spores and hyphse of Uredo fcetida (bunt of corn), x 500. PLATE VII 3. 456 PLATE VIII Fig. 1. Wheat floui, damaged by exposure to damp, x 300. A. Starch granules. B. Mass of gluten, c. Yeast cells. D. Fungoid growth, resembling Oidium laotis, but larger. E. Particles of dust. The whole swarming with bacteria, chiefly large bacilli. 2. Crushed wheat grain. A. Testa. xl25. B. Apical hair of grain, x 125. c. Starch. x250. D. Layer of proteid cells immediately under testa, x 125. E. One of cells of testa, showing structure of walls, x 250. 3. Maize affected by UstUago maydis. A. Disorganized parenchymatous tissue, and spores, x 125. B. Spore of Ustilago maydis. 600. 4. Jam made from mouldy fruit. A. Cells from fruit pulp, x 75. B. PeniciUium, aspergillus, and other moulds showing myoelia and sporangia, x 75. c. Mould, spores of. x 600. PLATE VIII INDEX Abdominal tuberculosis due to milk, 267 Abrastol, or asaprol, as a preservativCj 95 detection of, 344 prohibition in America of, 440 AcariLS farince, 297, 300 Acetanilide, poisoning by, 185 Acetic acid, arsenic in, 193 Acidity in milk, estimation of, 290 Actinomycosis, 220, 227 in cattle and pigs, 227 examination for, 228 Adults, effects of benzoic acid on, 86 effects of borax on, 50 effects of boric acid on, 39, 44, 50 effects of copper salts on, 177, 179, 181, 401, 408 effects of fluorides of ammonium on, 88 effects of formic acid on, 92 effects of formic aldehyde on, 66 effects of hydrofluoric acid on, 87 effects of salicylic acid on, 80, 81, 83 effects of sulphites on, 72 Aerated waters, detection and estimation of copper in, 365 lead in, 201 detection and estimation, 365 Agaricus cam/pestris, 294 Air, exclusion of, as a means of pre- servation, 6, 164, 165 Albumoses as a cause of food-poisoning, 312 Alcohol, action on bacteria, 92 as a preservative, 92, 93, 155 in temperance beverages, 158 Alcoholic beverages, mode of production of, 151 pasteurization of, 151 sourness in, 151 Ales and beers, 16 Algffi, action of copper salts on, 177 Alum, dose of, 89 in bread, 89 Alum in hams, 89, 166 in meat, 166 in vegetables, 89 in wine, prohibited in Germany, 439 pharmacological action of, 89 Amanita phalloides, 294, 296 America, action taken with regard to benzoic and salicylic acid in food by the Treasury of the United States of, 84 laws relating to preservatives and colouring matters in, 440 Ammonium acetate, as a meat preserva- tive, 89 fluoride, as a preservative, 88 dose of, 88 in beer, 89 Amylopsin, effects of boron compounds on, 27 effects of formic aldehyde on, 61 effects of saltpetre on, 15 Anabcena, action of copper salts on, 177 Anchovies, red lead in, 173 oxide of iron in, 176 Anchovy paste, sulphites in, 70, 172 Aniline compounds, used for colouring foods, 173, 184 pharmacological action of, 185 prohibited in Austria-Hungary, 439 See also Coal-tar dyes yellow, poisoning by, 186 Annatto, as a colouring matter, 174 in dairy produce, 175 in margarine, 175 trade preparations of, 175 Anthrax, 221 animals affected by, 222 examination of a carcass for, 222 human infection by, 221,  274 of swine fever, 224 synxanthus in milk, 274 of tuberculosis, effects of common salt on, IB, 166 identity of human and bovine forms of, 216 in cattle, 216, 266 in cheese, vitality of, 271 in cream, vitality of, 271 in milk, 267, 285, 286 ■ in milk, detection of, 285, 286 in milk, vitality of, 271 thermal death-point of, 2 Bacillus typhosus, effects of boron com- pounds on, 19 effects of copper and copper salts on, 178 effects of formic aldehyde on, 58 Bacillus typhosus, effects of hydrogen peroxide on, 94 effects of salt on, 13 in cheese, vitality of, 271 in cackles, 254, 255 in cream, vitality of, 271 in flour media, vitality of, 300 in milk, vitality of, 271 in oysters, vitality of, 255 in shell-fish, 254, 255, 264 Bacon, benzoic acid in, 85, 166 boron compounds in, 16, 21, 166, 432 desirability of, 169, 170 necessity for, 169, 432 quantities present, 167, 432 colouring matters in, 174 poisoning by, 306, 317 salt in, 11, 165, 167 saltpetre in, 11, 166 smoking of, 171 sulphites in, 166 Bacteria, associated with food-poisoning, 312, 314, 316, 317, 326 effects of alcohol on, 92 effects of benzoic acid on, 86 effects of boron compounds on, 16, 17,19 effects of carbonic acid on, 158 effects of cold on, 1, 5, 118 effects of copper and its salts on, 178 effects of formic acid on, 91 effects of formic aldehyde on, 57, 58 effects of heat on, 1, 5, 113 effects of hydrogen peroxide on, 94 effects of iron on, 178 effects of salicylic acid on, 79, 86 effects of salt on, 13, 166, 313 effects of smoke on, 9 effects of sulphurous acid and sul- phites on, 70, 74 effects of zinc on, 178 in bread, 301 in butter, 142, 282 in cream, vitality of, 271 in eggs, 283 in flour media, vitality of, 300 in foods, examination of, 326 in milk, 97, 134 examination of, 285, 286, 288 in tinned foods, 301 thermophylic, 1 Bacteriological examination of butter 290 of cockles, 260, 262 of cream, 290 of ice-cream, 290 462 PEBSERVATIVES IN FOOD Bacteriological examination of meat, 215, 222, 326 of mUk, 285, 286, 288 of oysters, 259, 260, 262 of shell-fish, 259, 260, 262 Bananas, seizure of, 209 Barium compounds in wines prohibited in Germany, 439 Barley, copper in, 179 smut in, 298 Beans, copper sulphate in, 90 seizure of unsound tinned, 412 Beef, poisoning by, 305, 314, 318, 319, 320 Beef bladder worm, see Cysticercus bovis Beef (corned), poisoning by, 316 Beer, aeration of, 152 antimony in, 198 arsenic in, 191 estimation of, 358 benzoic acid in, 152 boron compounds in, 16, 152 carbonic acid in, 152 colouring matters in, 174 filtration of, 152 fluorine compounds in, 87, 89, 152 foam producers in, 371 hydrogen peroxide in, 94 lead in, 201 pasteurization of, 152 percentage of samples preser vatized, 152 preservatives in, 152 desirability of, 153 necessity for, 152 saccharin in, 93, 152, 153 salicylic acid in, 79, 80, 152, 153 limitation suggested by De- partmental Committee, 153, 438 detection of, 347 ' sick,' 151, 153 saponin in, 371 sulphites in, 70, 77, 79, 152, 153, 433 See also Herb beer Belgium, prohibition of preservatives in milk in, 439 Benzoic acid, action on bacteria, 86 action on digestive ferments, 85 action taken by the United States Treasury with regard to, 84 as an antiseptic, 86 as a preservative, 85 dose of, 86 effects on adults, 86 excretion of, 86 in bacon, 85, 166 Benzoic acid in beer, 152 in British wines, 156 in food, isolation and detection of, 351 in food, estimation of, 353 in fruit juices, 85 in ham, 85, 170 in jam, 85, 162 in jam, detection of, 351 in jellies, 85 in ketchups, 85, 164 in medicated wines, 85 in milk, detection of, 353 in minced meat, 85 in pickles, detection of, 351 in potted meat, 85, 171 in sacramental wine, 85 in sauces, 164 in sausages, 85, 170 in wines, 85 occurrence in nature of, 85 pharmacological action of, 86 Biltong, 8, 171 Bismarck brown as a colouring matter, 185 poisonous effects of, 186 Bitter milk, 275 Bixa Orellana, 175 Black-currant wine, salicylic acid iu, 156 Blackleg, 223 Bloater paste, oxide of iron in, 176 Blood corpuscles in milk, 278, 279, 285 ' Blown ' tins, 7, 275, 290, 304, 412, 413 Blue milk, 274 Boiled milk, test for, 289 Borates, arsenic in, 193 Borax, dose of, 21 pharmacological action of, 21 See also Boron compounds Boric acid, dermatitis produced by, 40, 41 dose of, 21, 104 pharmacological action of, 21 See also Boron compounds Boron compounds, action on adults, 39, 40, 44, 50 action on amylopsin, 27 action on bacteria, 17, 19 action on oats, 43 action on children, 36, 41, 42 action on dogs, 32, 33, 34 action on epithelium, 31 action on fat metabolism, 84, 37, 38, 49 action on the kidneys, 42, 43 action on kittens, 35 action on nitrogen metabolism, 38, 34, 85, 87, 38, 49 action on pepsin, 25 action on phosphorus meta- bolism, 37, 38, 49 INDEX 463 Boron compounds, action on pigs, Si action on ptyalin, 23 action on rabbits, 34 action on rennin, 27 action on souring of milk, 17, 19 action on trypsin, 29 arsenic in, 193 as preservatives, 11, 16, 79 detection and estimation of, 328 effects on the digestibility of meat, 31 effects on the digestibility of milk, 31 effects on the keeping qualities butter, 19 elimination of, 21, 48 in ale, 16, 152 in bacon and ham, 16, 21, 166, 167, 184, 432 in bacon and ham, desirability of, 169 in bacon and ham, necessity for, 169, 432 in butter, 16, 19, 142,144, 145, 483 in butter, desirability of, 146 in butter, detection and esti- mation of, 331 in butter (legal cases), 377, 378, 379, 382, 383 in butter, limitation recom- mended by Departmental Committee, 438 in butter, necessity for, 20, 146 in butter, percentage of samples containing, 143 in butter, quantity advocated, 20, 433 in cattle-feeding cakes, 16 in caviare, 16, 172 in cider, 154 in cider, detection and estima- tion of, 333 in condensed milk, 16 in cream, 16, 20, 79, 137, 138 in cream, desirabiUty of, 138 in cream, estimation of, 333 in cream (legal case), 880 in cream, limitation suggested by the Departmental Com- mittee, 438 in eggs, 16 in fish, 16, 172, 433 in fruit, estimation of, 333 in fruit juice, 16 in game, 16 in ham and bacon, 16, 21, 166, 167, 169, 184, 432 Boron compounds in herb beer, 160 in herrings, 172 in jam, estimation of, 334 in lemon squash, 16 in lime juice, 16 in margarine, 16, 149, 377, 383, 433 in margarine (legal cases), 377, 383 in meat, 16, 166, 170, 433 in meat, estimation of, 334 in meat extracts, 16, 171 in medicated wines, 157 in milk, 16, 17, 79, 98, 99, 102, 433 in milk, danger to health from, 104, 433 in milk, estimation of, 332 in milk (legal cases), 380, 382 in milk, percentage of samples containing, 99 in milk, prohibition recom- mended by Departmental Committee, 438 in milk, quantity employed, 102, 380, 382, 438 in minced meat, 16 in perry, estimation of, 833 in polonies, 16 in pork pies, 16, 171 in potted fish, 16, 172 in potted fish (legal cases), 882, 383, 384 in potted meat, 16, 171 in poultry, 16 in rennet, 16 in sausages, 16, 170, 383, 384 in sausages, estimation of, 834 in sausages (legal cases), 383, 384 in shell-fish, 16 in shrimps (legal cases), 382, 383, 384 in temperance beverages, 159, 160 in tongue, 16, 184 in vegetables, 164 in venison, 16 in vinegar, 16, 164 in wine, 16 prohibited in foreign countries, 489, 440 trade preparations containing, 9, 11, 16, 79, 102, 145, 184 See also Borax, Boric acid, and Fluoboric acid Bothriocephahts lattis, appearance of, 237 embryo of, 237 fish invaded by larvae of, 237, 246 464 PEESEEVATIVES IN FOOD Bothriocephalus laius, geographical dis- tribution of, 237 larvffi of, 237 symptoms caused by, 237 Bottled fruit, see Fruit, bottled Bottled milk, 126, 127, 133, 134 Botulism, 313 Brandy, caramel in, 175 copper in, 179 Brawn, colouring matters in, 174 poisoning by, 306 Braxy, 209, 223 Bread, alum in, 89 bacteria in, 301 cockroaches in, 301 dried, 8 moulds in, 301 mouldy, 299, 300 mouldy, illness caused by, 299 unsound, 300 Brine, see Salt Broths (tinned), lead in, 202 Buddeized milk, 94, 135 detection of hydrogen peroxide in, 355 Bunt in corn, 297 Burton's household milk and food pre- servative, 16, 102 Butter, annatto in, 175 bacteria in, 142, 282 bacteriological examination of, 290 borax in, 142 boric acid in, 19, 142, 144, 145, 377, 378, 379, 382, 383 boric acid in, estimation of, 331 boric acid in (legal cases), 377, 378, 379, 382, 383 boric acid in, quantity said to be necessary, 144, 146 boric acid in, quantity found, 19, 144, 146, 377, 378, 379, 382, 383 boron compounds in, 16, 142, 433 boron compounds in, effects on the keeping qualities, 19 boron compounds in, limitation recommended by Departmental Committee, 438 boron compounds in, percentage of samples containing, 143 boron Compounds in, quantity said to be necessary, 20, 433 coal-tar dyes in, 174 colouring matters in, 174, 175, 184 colouring matters in, recommenda- tions of Departmental Committee with relation to, 188, 437 creameries, 144 disease due to rancid, 281 factories, 144 fluorine compounds in, 87, 88 fluorine compounds in, test tor, 336 Butter, fluorine compounds in, estima- tion of, 337 formic aldehyde in, 143, 145 influence of butter-milk on the keeping qualities of, 147 preservatives in, 142 preservatives in, desirability of, 146 preservatives in, laws in the Nether- lands relating to, 440 preservatives in, necessity for, 146 production of flavours in, 141, 147 refrigeration of, 5, 142 salicylic acid in, 79 salicylic acid in, detection and esti- mation, 348 salt in, 11, 19, 142, 143, 144, 145, 146, 147 salt in, effects on the keeping qualities of, 19 saltpetre in, 11, 14, 143, 145 starters, 141, 143, 146, 147, 151 turnipy, 141 tyrotoxicon in, 281 tyrotoxicon in, detection of, 325 unsound, 282 Butter-colour, 175 Butter-yellow, 185 Cabaveeine, 246 Cadmium, prohibited as a colouring matter in Germany, 186 Cakes, white lead in, 173 for cattle feeding, boron compounds in, 16 Calandra granaria, 297 Calcium chloride, arsenic in, 359 Calves, coccidia in, 243 cow-pox in, 226 diphtheria in, 225 red dysentery in, 244 Camwood, 174 Canada, laws relating to preservatives and colouring matters in, 440 ' Cancer ' in cattle, 227 Cane-sugar in cream, 137 Canned food, see Tinned food Caramel, in brandy, 175 arsenic in, 193 Carbonate of soda, see Sodium carbo- nate Carbonates, arsenic in, 193 * Carbonic acid, as a preservative, 134, 168 in alcoholic beverages, 152 in milk, 134 in temperance beverages, 158 in wine, 155 Carrot juice as a colouring matter, 17 Caterpillars in fruit, 301 Cats, action of borax on, 43 INDEX 465 Cats, action of sulphites on, 73 glanders in, 226 Catsup, see Ketchup Cattle, actinomycosis in, 227 anthrax in, 222 blaok-leg in, 223 coccidia in, 243 Cysticercus bovis in, 233 Cysticercus tenuicollis in, 234 echinococci in, 239, 240 foot-and-mouth disease in, 226 pentastomes in, 242 pleuropneumonia in, 225 quarter-ill in, 223 rinderpest in, 225 tuberculosis in, 216, 286 Caviare, boron compounds in, 16, 172 examination of, 255 Cayenne pepper, metallic colouring matters in, 173 Celery, hydatid disease due to, 293 Cheese, annatto in, 175 colouring matters in, 174 colouring matters in, recommenda- tions of Departmental Com- mittee, 188, 437 examination of, 291 mites in, 291 mouldy, 291 preservatives in, 141 salt in, 11 toxalbumin in, 283 toxins in, 283 tyrotoxicon in, 282, 291 tyrotoxicon in, detection of, 325 unsound, 291 vitality of bacillus of diphtheria in, 271 vitality of Bacillus tuberculosis in, 271 vitality of Bacillus typhosus in, 271 vitality of Streptococciis conglome- ratus in, 271 worms in, 291 Cherries, cochineal in preserved, 173 Cherry brandy, salicylic acid in (legal cases), 388, 394 Chickens, diphtheria in, 229 fowl cholera in, 228 Chicken-pox (in fowls), 244 Chicory, arsenic in, 194 Children, administration of borax and boric acid to, 36, 41, 42 of formic aldehyde to, 64 of salicylic acid to, 81, 83 Chlorophyll, action of copper salts on, 90, 180, 183 as a colouring matter, 18G Chocolate, arsenic in, 194 Cholera, due to milk, 266, 271 Cholera, due to shell-fish, 250 in poultry, 228 Choline, 309 Chromium prohibited in Germany for colouring foods, 186 Cider, aeration of, 152 boron compounds in, 154 boron compounds in estimation of, 333 carbonic acid in, 152 filtration of, 152 lead in, 201 necessity for adding preservatives to, 154 pasteurization of, 152 preservatives in, 152, 154 quantity of preservative added, 154 red oxide of iron in, 154 saccharin in, 93, 154 salicylic acid in, 79, 154, 435 sulphites in, 71, 77, 79, 154 ' Cider Pasteur,' 154 Citric acid, arsenic in, 193 lead in, 202 Claviceps purpurea, 298 ' Clean ' milk, 110, 114, 115, 132, 133 Coal, estimation of arsenic in, 363 Coal-tar derivatives, poisoning by, 185, 187 Coal-tar dyes, 173, 174, 184 arsenic in, 194 detection of, 369 nature of, 185 pharmacological action of, 185 prohibited in wines in Ger- many, 439 quantities employed, 185 trade preparations of, 185 Coccidia, 220, 243 Cochineal, as a colouring matter, 173, 186 Cockles, bacillus coli in, 254, 255, 262 Bacillus typhosus in, 254, 255 bacteriological examination of, 260, 262 diarrhoea due to, 254 effects of steaming, 253 enteric fever due to, 253 examination of, 247 Cockroaches, in bread, 301 Cocoa, copper in, 179 oxide of iron in, 176 Cold, effects on Cysticercus bovis, 234 effects on Cysticercus celluloscz 235 effects on multiplication of bac- teria, 1, 5, 113 storage, 4 Colitis due to unsound milk, 272 Colouring matters in dairy produce 174, 175, 185, 187, 437 30 466 PEESERVATIVES IN POOD Colouring matters, in dairy produce, necessity for, 175 in dairy produce, recommenda- tions of Departmental Com- mittee, 189, 438 in fish, 174 in food, 173 in food, detection of, 369 in food, laws in foreign coun- tries relating to, 186, 187, 439 in food, poisoning by, 187 in food, recommendations of Departmental Committee with reference to, 189, 438 in margarine, 174, 175, 184, 189, 487 in temperance beverages, 174, 184 Condensed milk, boron compounds in, 16 ansound, 275, 290, 413 unsound, seizure of, 413 Confectionery, arsenic in, 173, 193 coal-tar dyes in, 184 metallic colouring matters in, 173 oxide of iron in, 176 poisoning by coloured, 187 Congo red, 185 ' Conservare,' 16 Copenhagen Milk Supply Company, 115 Copper, action on bacteria, 178 action on chlorophyll, 90, 180, 188 distribution in nature of, 179, 182 detection and estimation in foods of, 865 dose of, 401 excretion of, 177 in barley, 179, 180 in bottled fruits, 173 in brandy, 179 in cocoa, 179 in confectionery, 173 in foods, legal cases, 397 in foods, recommendations of Departmental Committee with regard to, 189, 488 in foods, regulations in foreign countries, 186, 403, 439 in the human and animal body, 179 in linseed, 179, 180 in mussels, 249 in mustard, 179, 180 in oysters, 179, 248 in peas, 179, 180 in plants, 179 In vegetables (legal cases), 397 in vegetables, detection and estima tion of, 366 in water and aerated water, detec- tion and estimation of, 365 Copper in wheat, 179, 180 in whisky, 179 pharmacological action of, 177, 179, 181, 401, 408. Copper acetate, action on man, 181 Copper arsenite, in confectionery, 178 Copper carbonate, in confectionery, 173 Copper chloride, action on Bacillus coli, 178 action on Bacillus typhosus, 178 Copper leguminate, 180, 402 Copper phyUocyanate, 180, 402 Copper sulphate, action on algas, 177 action on anaboma, 177 action on Bacillus cholera, 178 action on Bacillus coli, 178 action on Bacillus typhosus, 178 action on chlorophyll, 90, 180, 183 action on fish, 178 action on man, 177, 179, 401, 408 action on pancreatin, 177 action on pepsin, 177 action on ptyalin, 177 action on uroglena, 177 desirability of the use of, 187, 486 dose of, 177, 402 in beans, 90 in fruit, 176 in peas, 90, 179, 180, 183, 397, 404, 408, 436 in peas (legal cases), 397, 398, 399, 400, 401, 404, 408 in other vegetables, 90, 164, 173, 176, 179, 187, 204, 486 in other vegetables (legal cases), 400 prohibition in foreign countries of, 184, 408, 489 recommendation of the De- partmental Committee on the use of, 189, 488 solubility in the digestive juices of, 188 Coralline, prohibited in Germany, 186 Cordials, cochineal in, 173 colouring matters in, 174 formic aldehyde in, 160 salicylic acid in, 159, 160 sulphites in, 70, 159, 160 Corn, bacteria in, 300 copper in, 179, 180 damaged, 299 diseases due to, 298 examination of, 300 fungi in, 297, 800 INDEX 467 Corn, parasites in, 297, 300 Corn-weevil, 297 Cow-pox, 226 Cows, feeding of, 117, 128, 274 garget in, 274, 278 tubercle in, 216, 266 Cowsheds, construction of. 111 CowBlip-oolour, 175 Crabs, examination of, 247 seizure of unsound, 414 Crayfish, examination of, 247 Cream, annatto in, 175 boric acid in (legal case), 380 boron compounds in, 16, 20, 79, 137 boron compounds in, detection and estimation, 333 cane-sugar in, 137 carbonate of soda in, 90, 141 coal-tar dyes in, 174 colouring matters in, 174, 175, 184 desirability of adding preservatives to, 138, 141, 435 enteric fever due to, 280 examination of, 290 fluorine compounds in, 87 formic aldehyde in, 56, 137, 138, 140 lime in, 90, 137, 141 necessity for the use of preservatives in, 139, 435 percentage of samples containing preservatives, 137 recommendations of the Depart- mental Committee with regard to the use of preservatives in, 435, 438 saccharin in, 137 salicylic acid in, 79, 137, 138, 140 salt in, 137, 188 saltpetre in, 137, 138, 140 sterilization of, 140 vitality of bacteria in, 271 ' Cream cakes,' poisoning by, 283 Cream of tartar, lead in, 202 Creameries, butter, 144 Creosote, a product of smoking, 9 dose of, 96 effects on animals, 96 in hams and tongues, 185 in pyroligneous acid, 96 Cynin, 79, 154 Cysticerci, resemblance to tubercles, 220, 240 Cysticercus bovis, appearances of, 233, 234 effect of heat and cold on, 234 effect of salt on, 234 method of dealing with, 235 situation in carcasses of, 234 Cysticercus cellulosa, animals attacked by, 236 appearances of, 235 effects on flesh of animals of, 236 effects of heat and cold on, 235 method of dealing with, 236 situation in carcasses of, 236 situation in man, 236 symptoms caused by, 236 Cysticercus tenuicollis, appearances of, 234 situation in carcasses of, 234 Daiby pbodtjce, colouring matters in, 174, 175, 185 colouring matters in, recom- mendations of Departmental Committee as to, 189, 438 Darnel grass, 299 detection in flour, 299 Deer, Cysticercus cellulosce in, 236 Departmental Committee on preserva- tives and colouring matters in food, conclusions and recommendations of, 431 Dermatitis, due to boric acid, 40, 41 due to formic aldehyde, 67 due to milk, 67, 266, 273 due to salicylic acid, 81 ' Diamonds,' 224 Diarrhoea, due to cocliles, 254 due to mUk, 18, 266, 271 due to oysters, 251, 252, 253 Diastase, action of benzoic acid on, 85 action of salicylic acid on, 85 Digestibility of meat, effects of boron compounds on, 31 effects of formic aldehyde on, 59 Digestibility of milk, effects of boron compounds on, 31 effects of heat on, 124 Dimethylamine, 246 Dinitrokresol, poisonous effects of, 186 Diphtheria, due to milk, 266, 269 in calves, 225 in fowls, 229 in pigeons, 229 Distoma hepaticum, 241 examination of organs for, 242 Distoma lanceolatum, 241 Dogs, administration of borax to, 32, 34 administration of boric acid to, 33, 34 administration of dulcin to, 93 administration of iodoform to, 36 administration of perchloride of mercury to, 35 468 PEBSEEVATIVES IN FOOD Dogs, administration of saltpetie to, 15 admlnistiation of saponin to, 373 administration of sulphites to, 73 Cystieercus celluloscE in, 236 glanders in, 226 pentastomes in, 243 Tcenia echinococcus in, 238 Dried milk, 8, 135 Drying, as a means of preservation, 8, 135, 164, 165, 171, 172 Ducks, fowl cholera in, 228 Duloin, a substitute for saccharin, 93 effects on dogs, 93 prohibited in America, 440 Dysentery of calves, 244 Ear cockle, 297, 300 Echinococcus cysts, 237, 293 animals invaded by, 239, 241 development of, 238 identification of, 220, 240 method of dealing with meat infested with, 240 Echinococcus alveolaris (mullilocularis), 239 Echinococcus polymorphtis (unilocu- laris), 239 Echinococcus veterinorum, 240 Echinoryiichus gigas, 242 Eels, Bothriocephalus latus in, 237 Eggs, bacteria in, 283 dried, 8 poisoning by, 283 preservation by boron compounds, 16 preservation by fats, 172 preservation by lime, 171 preservation by salicylic acid, 171 preservation by salt, 171 preservation by sulphites, 171 preservation by water-glass, 6, 171 Elderberry cordial, salicylic acid in (legal cases), 388, 394 Emergency slaughter, 213, 314 Enamels, arsenic in, 194 lead in, 202 Enteric fever, due to cookies, 253 due to cream, 280 due to fish, 246 due to ice-creams, 280 due to milk, 266, 270, 427 due to mussels, 249 due to oysters, 250 due to vegetables, 292 due to water-cress, 293 Enteritis, zymotic, see Diarrhoea Eosin, 185 Epithelium, action of borax on, 31 action of boric acid on, 31 action of salicylic acid on, 83 Epitheliam, action of salt on, 12 action of saltpetre on, 15, 32 action of sulphur dioxide on, 72 Ergot of rye, 297, 298 Ergotism, symptoms of, 298 ' Facing ' of rice, 373 dangers of, 374 detection of, 374 Factories, butter, 144 Fat, character of sound, 213 detection of abrastol in, 345 effects of borax on the assimilation of, 34, 38, 49 effects of boric acid on the assimi- lation of, 34, 37, 49 effects of formic aldehyde on the assimilation of, 65 Filtration of beer, 152 Filtration of cider, 152 Filtration of milk, 113, 121, 128 Filtration of temperance beverages, 158 Fish, action of copper salts on, 178 boron compounds in, 16, 172, 433 Bothriocephaltcs latus larvae in, 237, 246 colouring matters in, 174 diseases caused by, 246, 247, 303 enteric fever caused by fried, 246 examination of, 247 formic aldehyde in, 56, 172 myxosporidia in, 244 potted, boron compounds in, 16, 172 potted, boron compounds in (legal cases), 382, 383, 384 preservation of, 172 ptomaine poisoning due to, 246 refrigeration of, 172 salt in, 11, 172 saltpetre in, 11, 172 tinned, 6 tinned, lead in, 202 tinned, poisoning by, 303 unsound, seizure of, 414 vinegar in, 172 Flesh, characters of sound, 212 microscopical examinination of, 214, 220, 228, 232, 240, 243, 245 Flour, bacteria in, 300 darnel grass in, 299 disease caused by, 299 examination of, 300 mouldy, 299 Flowers, salicylic acid in, 78 Flukes, see Distoma Fluoborates, prohibited in America, 440 Fluoboric acid, as a preservative, 87 detection of, 336 effects on the souring of milk, 87 INDEX 469 Fluorides, detection of, 336 estimation of, 337 prohibited in America, 440 See also Sodium fluoride Pluorine compounds, 87 detection and estimation of, 386, 337 effects on animals, 88 effects on digestive ferments, 88 effects on the souring of milk, 87 in beer, 87, 89 in butter, 87, 88 in cream, 87 in jam, 87 in milk, 87, 99 in milk, desirability of, 107 pharmacological action of, 88 prohibited in America, 440 Fluosilicates, detection of, 336 prohibited in America, 440 ' Foam ' producers in beverages, 371 Foetuses, flesh of, 215 Food, bacteriological examination of, 215, 326 examination of, 205, 212, 214, 322 examination of, laws relating to, 205, 206, 208 infection, 308, 311, 314 intoxication, 308, 309 poisoning, bacteria associated with, 312, 314, 316, 317, 326 poisoning by ptomaines, 308 poisoning by toxins, 309 poisoning, examination of food causing, 322 tin in, danger from, 7, 8, 204 tinned, bacterial spores in, 301 tinned, examination of, 7, 275, 290, 304 tinned, lead in, 7, 202 tinned, poisoning by, 8, 303, 304, 305 tinned, tin in, 7, 204 tinned, unsound, 7, 275, 290, 304, 412, 413 tinned, unsound (legal cases), 412, 413 tinned, zinc in, 7 unsound, condemnation of, 205 unsound, seizure of, 205, 412 unsound, seizure of (legal cases), 412, 413, 414, 415, 420, 422 Foot-and-mouth disease, due to milk, 266 in animals, 226, 278, 320 poisoning by flesh of animals suffering from, 320 Formalin, 56 Formic acid, action on bacteria of, 91 Formic acid as a preservative, 91 detection and estimation of, 854 dose of, 92 in fruits, 91 occurrence in nature of, 92 pharmacological action of, 91 Formic aldehyde, action on adults, 66, 67 action on amylopsin, 61 action on bacteria, 57, 58 action on children, 64 action on fat metabolism, 65 action on gelatine, 56 action on kittens, 63, 64 action on nitrogenous meta- bolism, 65 action on pepsin, 59 action on phosphorus meta- bolism, 65 action on pigs, 62 action on proteids, 56, 59, 60 action on ptyalin, 58 action on rennin, 60 action on souring of milk, 57 action on trypsin, 60 dermatitis caused by, 67 detection of, 388, 339, 342 estimation of, 343 estimation of, difficulties, 101, 108, 107, 188, 342 excretion of, 66 in British wines, 156 in butter, 143, 145 in cream, 56, 187, 138, 140 in cream, desirability of, 140 in fish, 56, 172 in fruit, 56, 162 in ginger beer, 56 in meat, 56, 170 in milk, 56, 99, 108, 884 in milk, danger to health from, 106 in milk, dermatitis due to, 67 in milk, detection of, 338 in milk, difficulty of estimat- ing, 101, 103, 107, 188, 342 in milk, estimation of, 343 in milk (legal cases), 384 in mUk, percentage of samples containing, 100 in milk, quantity added, 103 in temperance beverages, 56, 159, 160, 435 in vegetables, 164 in vinegar, 164 pharmacological action of, 66 prohibition in America, 440 prohibition recommended by Departmental Committee, 438 properties of, 56 470 PEESEEVATIVES IN FOOD Fowl cholera, 228 Fowl diphtheria, 228 Fowls, ohioken-pox in, 244 coccidia in, 244 France, prohibition of copper for colour- ing vegetables in, 184, 40* prohibition of use of preservatives and colouring matters in, 439 ' Freeze-em,' 70 French chalk, used for facing rice, 373 Fruit, boron compounds in, detection and estimation, 328, 333 bottled, antimony in, 200 bottled, colouring matters in, 173 bottled, lead in, 202 bottled, sterilization of, 162 bottled, sulphites in, 162 caterpillars in, 301 cochineal in, 173 colouring matters in, 174 copper salts in, 176 dried, 8, 164 examination of, 301, 802 fluorine compounds in, detection and estimation, 336, 337 formic acid in, 91 formic aldehyde in, 56, 162 jellies, colouring matters in, 174 juice, benzoic acid in, 85 juice, boron compounds in, 16 juice, salicylic acid in, 159 juice, sulphites in, 159 maggots in, 301 moulds in, 301, 302 preserved, antimony in, 200 preserved, coal-tar dyes in, 174 preserved, colouring matters in, 173, 174 preserved, examination of, 301 preserved, lead in, 202 preserved, sterilization of, 162 preserved, sulphites in, 162 pulp, colouring matters in, 174 pulp, microscopical examination of, 163 pulp, sulphites in, 163 pulp, unsound, 163, 301, 413 pulp, unsound (legal case), 413 salicylic acid in, 78 sulphites iu, 70 tinned, bacterial spores in, 301 tinned, examination of, 301 tinned, lead in, 202 tinned, sterilization of, 162 tinned, tin in, 202, 204 toxins in, 292 unsound, 292, 301, 302, 413 unsound (legal case), 413 Fuchsin, 185 Fuel, arsenic in, 192 estimation of, 363 Gamboge, dose of, 176 in confectionery, 173, 174 pharmacological action of, 176 prohibited in Austria-Hungary, 186, 439 prohibited in Germany, 186 Game, boron compounds in, 16 diseases of, 228 preservation of, 171 sulphites applied to, 70 Garget, 274, 278 Giirtner's bacillus, see Bacillus enteri- tidis Gastro-enteritis due to milk, 279 Geese, fowl cholera in, 228 Gelatine, action of formaldehyde on, 56 arsenic in, 194 Germany, laws relating to the use of colouring matters in-, 186, 439 laws relating to the use of pre- servatives in, 439 Ginger beer, alcohol in, 158 formaldehyde in, 56 Ginger wine, salicylic acid in, 156 salicylic acid in (legal cases), 387, 388, 894 Glanders, 226 Gluein, prohibited in America, 440 Glucose, arsenic in, 191, 193 in marmalade (legal case), 395 Glycerine, arsenic in, 193 in wine, prohibited in Germany, 439 Goats, echinococci in, 239 glanders in, 226 strongylus in, 242 Gout, common salt in, 13 ' Grapes,' see Perlsucht Grapes, formic acid in, 91 Green-bearded oysters, 248 Hackfleisch, sulphites in, 71, 76 Heematosporidia, 244 Ham, alum in, 89, 166 benzoic acid in, 85, 170 boron compounds in, 16, 21, 166, 167, 184, 432 boron compounds in, desirability of, 169 boron compounds in, necessity for, 169, 432 boron compounds in, quantity em- ployed, 167, 432 colouring matters in, 185 creosote in, 185 refrigeration of, 4 salt in, 12, 166, 184 saltpetre in, 12, 89, 166, 169 smoking of, 171 sulphites in, 166 INDEX 471 ' Hamburg steak,' sulphites in, 76 Hares, echinococci in, 241 ' Hawke's Anti-ferment,' 71, 154 ' Health-guard,' 16 Heat, effects on bacterial growth, 1, 5, 113 effects on Cysticercus bovis, 234 effects on Cysticercus cellulosce, 235 effects on digestibility of milk, 124 effects on mUk, 123 effects on toxins, 311, 313, 314, 317, 324, 325 Herb beer, alcohol in, 158 boric acid in, 160 salicylic acid in, 160 Herrings, boric acid in, 172 pyroligneous acid for curing, 172 Hoffmann's violet, 185 Hog bladder worm, see Cysticercus celluloses Hops, arsenic in, 192 estimation of arsenic in, 361, 362 Horlick's malted milk, 8 Horses, glanders in, 226 pentastomes in, 243 Houston's standards for the bacterio- logical examination of oysters, 259 Hydatid disease, due to vegetables, 293. See also Echinococci Hydrochloric acid, arsenic in, 192, 358 prohibited for wines in France, 439 Hydrofluoric acid, as a preservative, 87 dose of, 88 effects on man, 88 Hydrogen peroxide, action on bacteria, 94 as a preservative, 94 detection of, 355 dose of, 95 estimation of, 356 in beer, 94 in milk, 94, 135 Ice, contaminated, 172 Ice-creams, diseases caused by, 280 enteric fever due to, 280 examination of, 290 Ice-wagons on railways, 116, 148 Immature animals, the flesh of, 215 Infantile mortality, relation of preserva- tized milk to, 108 Infantile scurvy, in relationship to heated milk, 3, 124, 125 Infection by food, 308, 311 Inspection of food, see Food Intoxication by food, 308, 311, 312 Invertin, action of benzoic acid on, 85 action of salicylic acid on, 85 Iodoform, effects of administration to dogs, 3S as a cause of abnormal odours in milk, 275 Iron, action on bacteria, 178 Iron oxide, 79, 154, 176 arsenic in colouring matters containing, 193 in anchovies, 176 in bloater paste, 176 in Cayenne pepper, 173 in cider, 154 in cocoa, 176 in condiments, 176 in confectionery, 176 in sauces, 176 in sausages, 176 Jam, arsenic in, 193 benzoic acid in, 85, 162 benzoic acid in, method of detection, 351 boron compounds in, method of estimation, 334 coal-tar dyes in, 174 cochineal in, 173 colouring matters in, 173, 174, 184 desirability of preservatives in, 168 fluorine compounds in, 87 fluorine compounds in, method of detection, 336 fluorine compounds in, method of estimation, 337 moulds in, 301, 413 salicylic acid in, 78, 80, 162, 163, 391, 392, 393, 394 salicylic acid in (legal cases), 391, 392, 393, 394 seizure of unsound, 413 sterilization of, 162 sugar in, 162 sulphites in, 162, 163 Jellies, benzoic acid in, 85 benzoic acid in,method of detection, 351 cochineal in, 173 colouring matters in, 173, 174,' 184 Jones and Trevithick's process for pre- serving food, 7 Kekmes berries, prohibited for wines in Germany, 439 Ketchups, benzoic acid in, 85, 164 benzoic acid in, method of detection, 351 colouring matters in, 174 salicyclic acid in, 79, 164 salt in, 164 sulphites in, 70, 164 472 PEESBEVATIVES IN POOD Kidneys, efEects of borax on, 43 effects of boric acid on, 42 effects of salicyclic acid on, 81 effects of sulphites on, 73 Kittens, effects of administering boric acid to, 35 effects of administering formic aldehyde, 63, 04 Lactic ach), production of, 2 Lactoxin in saponin, 372 Lard, preservation of, 6 Lathyrism, 298 Laws relating to the use of preservatives and colouring matters in England, 375 Laws relating to the use of preserva- tives and colouring matters on the Continent, 186, 439 Lead chromate, in confectionery, 173 Lead, detection and estimation in foods and beverages of, 365 idiosyncrasy towards, 203 in aerated waters, 201 in beer, 201 in cider, 201 in citric acid, 202 in cream of tartar, 202 in enamels, 202 in fruit preparations, 202 in tartaric acid, 202 in tea, 202 in tin, 201, 202 in tinned foods, 7, 202 in vegetables, 202 in water, 200 in water, method of detection and estimation, 36S poisoning by, 200, 201, 202, 203 poisoning by, symptoms of, 203 prohibited in colouring matters in Germany, 186 red, in anchovies, 173 red, in Cayenne pepper, 173 red, in confectionery, 173 white, in cakes, 173 Legal cases, 375 under the Public Health Acts, 412 under the Sale of Food and Drugs Acts, 377 under the Sale of Goods Act, 1893, 427 Boodle v. Stewart, 377 Firth V. McPhail, 207, 415 Friend v. Mapp, 408 Frost V. Aylesbury Dairy Co., 426 EtUl V. Eorsnell, 404 Shutt V. Stockton Corporation, 422 Legal cases : Smith V. Wisden, 395 TtK/mas V. Van Os, 420 Walshaw v. Brighouse Cor- poration, 415 Whipps V. Htidson Bros., 380 Lemon squash, boron compounds in, 16 colouring matters in, 174 salicylic acid in, 79 sulphites in, 70 Lemons, formic acid in, 91 Leucocytes in milk, 279, 286 Liebig's food, 8 Lime, arsenic in, 359 for preserving eggs, 171 in cream, 90, 137, 141 in milk, 90 Lime juice, boron compounds in, 16 colouring matters in, 174 salicylic acid in, 79, 80, 84, 160, 390, 395, 436 salicylic acid in (legal eases), 390, 395 sulphites in, 70, 84 Limes, formic acid in, 91 I Linseed, copper in, 179, 180 Liquorice, arsenic in, 194 Liver-flukes, see Distoma I Lobster, lead in tinned, 202 I Lobsters, examination of, 247 Logwood, as a colouring matter, 174 I dose of, 176 in wines, 176 pharmacological action of, 176 Maqoots in fruit, 301 Magnesium compounds in wine, pro- hibited in Germany, 439 Maize, alkaloids in, 309 damaged, 299 ' verdet ' in, 298 Malignant disease and common salt, association of, 13 in animals, 215 Malt, arsenic in, 192 arsenic in, estimation, 361 Manures, arsenic in, 194 coal-tar dyes in, 174 Margarine, annatto in, 175 boron compounds in, 16, 149, 377, 383, 433 boron compounds in (legal cases), 377, 383 colouring matters in, 174, 175, 184, 189, 437 salt in, 149 Markets and Pairs Clauses Act, 1847, 208 Mannalade, arsenic in, 103 glucose in (legal case), 305 INDEX 473 Marmalade, salicylic acid in (legal case), 393 Marsh's test, applied to foods, 858 Martius' yellow, poisonous effects of, 186 Mastitis, a cause of pollution of milk, 99 McCall's process of preserving food, 7 Meal mites, 297, 300 Measly beef, 233 Measly pork, 285, 286 Meat, action of sulphites on the colour of, 71, 76 alum in, 166 ammonium acetate in, 89 animal parasites in, 280 appearance of normal, 212 Bacillus coli in, 816 Bacillus enteritidis in, 314, 816 bacteriological examination of, 215, 222, 326 boron compounds in, 16, 166, 170, 433 boron compounds in, effects on digestibility, 31 boron compounds in, estimation, 334 colour of, action of sulphites on, 71,76 colouring matters in, 174, 184 decomposing, 808 dried, 8, 165, 171 examination of, 205, 212, 213, 214, 215, 219, 245, 326 formic aldehyde in, 56, 170 formic aldehyde in, effects on digestibility, 59 iUness caused by, 303, 304, 305, 307, 311, 312, 814. See also Meat epidemics inspection of, ,205, 212, 213, 214, 215 microscopical examination of, 214, 220, 228, 232, 240, 243, 245 minced, see Minced meat cedematous, 215 potted, see Potted meat refrigeration of, 4, 165 salt in, 11, 165 saltpetre in, 11, 14, 166 smoked, 171 sterilization of, 165 sugar in, 167 sulphites in, 70, 71, 74, 170, 482 tinned, see Tinned meat tuberculous, 219, 422 tumours in, 215 unsound, 205, 808, 415, 422 unsound, condemnation of, 205 unsound, laws relating to, 205, 206, 208 Meat, unsound, seizure of, 205, 303, 415, 422 Meat epidemics, Bregenz, 318 Breslau, 317 Bulstringen, 319 Chadderton, 315 Cotta, 319 Denis, 317 Derby, 315 Fluntern, 318 Frankenhausen, 314, 319 Ganstadt, 317 Kalk, 320 Klaten, 819 Lauterbach, 319 Mansfield, 316 Middleburg, 319 Middlesbrough, 806, 316, 317 Moorseele, 317, 320 Nottingham, 316 Oldham, 305 Fiesenkam, 820 Portsmouth, 306 Betford, 306 St. Georgen, 819 Schonenberg, 319 ShefSeld, 316 Sielkeim, 320 Thnrgau, 320 Welbeok, 816 ■Whitchurch, 306 Wurzen, 818 Meat extracts, boron compounds in, 16, 171 colouring matters in, 174 salicylic acid in, 79, 171 Meat pies, poisoning by, 306, 315 ' Meat preserve crystal,' 70 Medicated wines, benzoic acid in, 85 salicylic acid in, 79 Meningitis, due to tuberculous milk, 268 Mercury compounds, prohibited as colouring matters in Germany, 186 sulphide, in Cayenne pepper, 178 sulphide, in confectionery, 173 Metallic poisoning, danger in tinned meats from, 7, 8 Methyl orange, as u colouring agent, 175, 185 poisoning by, 186 Methylamine, 246 Methylene blue, as a colouring agent, 185 Microscopical examination, of flesh, 214,220,228,232,240, 213, 245 of milk, 278, 284 Miescher's sacs, 244 Milk, abdominal tuberculosis due to, 267 474 PEESEEVATIVES IN FOOD Milk, abrastol in, detection of, 344 absorption of odours by, 275 acidity of, estimation, 290 annatto in, 175 Bacillus actinobacter in, 274 Bacillus coli communis in, 134, 287 Bacillus cycmogenes in, 274 Bacillus enteritidis in, 19, 272 Bacillus enteritidis sporogenes in, 288 Bacillus lactis erythrogenes in, 274 Bacillus lactis viscosus in, 274 Badllus prodigiosus in, 274 Bacillus synxanthus in, 274 Bacillus tuberculosis in, 267, 285, 286 Bacillus tuberculosis in, examina- tion for, 285, 286 bacteria in, 97, 113, 134 bacteria in, effects of heat and cold on, 5, 113 bacteria in, examination for, 285, 286, 288 bacteriological examination of, 285, 286, 288 benzoic acid in, detection, 353 bitter, 275 blood corpuscles in, 278, 279, 285 blue, 274 boiled, test for, 289 boron compounds in, 16, 17, 79, 98, 99, 102, 433 boron compounds in, danger to health from, 104, 433 boron compounds in, detection of, 332 boron compounds in, effects on digestibility, 31 boron compounds in, effects on souring, 17, 19 boron compounds in, estimation of, 332 boron compounds in (legal cases), 380, 382 bottled, 126, 127, 133, 134 ' Buddeized,' 94, 135 ' Buddeized,' detection of hydrogen peroxide in, 355 carbonate of soda in, 90, 99 carbonic acid in, 134 centrifugalization of, 113 cholera due to, 266, 271 clean, 110, 114, 115, 132 colouring matters in, 174, 175, 187, 437 colouring matters, recommenda- tions of Departmental Committee with regard to, 189, 438 condensed, see Condensed mill; dermatitis caused by, 67, 266, 273 Milk, diarrhoea due to, 18, 266, 271 diphtheria bacilli in, 269 diphtheria bacilli in, detection of, 287 diphtheria due to, 266, 269 dirt in, examination for, 284 diseases due to, 266, 274 dried, 8, 135 effect of feeding materials on the flavour of, 274 effect of Bhus toxicodendron on, 274 effect of heat on, 123 effect of heat on the digestibility of, 124 effect of sterilization on, 123 enteric fever due to, 266, 270, 427 filtration of, 113, 121, 128 fluoboric acid in, effects on souring, 87 fluoric compounds in, 87, 99, 107 foot-aud-month disease due to, 266 formic aldehyde in, 56, 99, 103, 384 formic aldehyde in, danger to health from, 106 formic aldehyde in, dermatitis caused by, 67 formic aldehyde in, detection of, 338 formic aldehyde in, difficulty of estimating, 101, 103, 107, 138, 342 formic aldehyde in, effect on sour- ing, 57 formic aldehyde in, estimation of, 343 formic aldehyde in (legal cases), 384 formic aldehyde in, percentage of samples containing, 100 gastro-enteritis due to, 279 heated, see Pasteurized and steri- lized hydrofluoric acid in, effects on souring, 87 hydrogen peroxide in, 94, 135 hydrogen peroxide in, detection of, 355 infantile scurvy due to heated, 124 leucocytes in, 279, 286 lime in, 90 meningitis due to tuberculous, 268 microscopical examination of, 278, 284 moulds in, 279 Oidium albicans in, 266, 288 Oidium lactis in, 288 oxygen in, 134 pasteurized, 3, 99, 122, 127, 134 pasteurized, relationship to infan- tile scurvy, 125 INDEX 475 Milk, pasteurized, test for, 289 powdered, 8, 135 preservatives in, desirability of em- ploying, 103, 130, 433 preservatives in, in relation to in- fantile mortality, 108 preservatives in, necessity for the use of, 110, 434 preservatives in, prevalence of the use of, 100 preservatives in, prohibition in foreign countries, 439 preservatives in, recommendations of Departmental Committee as to the use of, 438 pus in, 272, 273, 277, 278, 279, 285 pus in, examination for, 285 red, 274 refrigeration of, 5, 99, 110, 113, 118, 120, 128, 132, 133 ropy, 274, 279 salicylic acid in, 79, 99, 107 salicylic acid in, detection and estimation of, 348 salt in, 99, 103, 107 saltpetre in, 99, 103, 107 Sarcina rosea in, 274 scarlet fever due to, 266, 269 scrofula due to, 268 soapy, 275 sodium bicarbonate in, 108 sore throat due to, 266, 272 staphylococci in, 272, 279 sterilized, 3, 99, 122 sterilized, efEeots on nutrition of, 126 sterilized, relation of infantile scurvy to, 124 sterilized, test for, 289 straining- of, 110, 113, 118, 121, 133 streptococci in, 272, 279, 285 streptococci in, examination for, 285, 286 Supply Company of Copenhagen, 115 Supply, Pasteur, 127 Tabes mesenterica due to, 267 thrush due to, 266 tinned, 6. See also Condensed milk tuberculosis due to, 266, 267 turmeric in, 173 tyrotoxicon in, 273 tyrotoxicon in, examination for, 325 ulcerative colitis due to, 272 unsound, 276, 285, 288, 290 unsound condensed, 275, 290, 413 unsound condensed, seizure of, 413 unsound, seizure of, 276 Milk, vitality of pathogenic bacteria in, 271 yellow, 274 zymotic enteritis due to, 18, 266, 271 Minced meat, benzoic acid in, 85 boron compounds in, 16 sulphites in, 71, 76 Mineral waters, antimony in, 198, 200 Mites, in cheese, 291 in meal, 297, 300 Moulds, action on arsenic of, 198 in bread, 301 in fruit, 301, 302 in jam, 301, 413 Mouldy bread, 299, 300 flour, 299 jam, 301, 413 Mticor inucedo, action on arsenic of, 198 in com, 297 Muscarine, poisoning by, 309 Muscle, character of sound, 212 Mushrooms, appearance of, 294, 296 symptoms of poisoning by, 293 ' Muskins,' Bacillus typhosus in, 254 Mussels, bacteriolgical examination of, 262 copper in, 249 enteric fever due to, 249 examination of, 247, 248 poisoning by, 248 Mustard, coal-tar dyes in, 184 copper in, 179 turmeric in, 176 Mustard yellow, poisonous effects of, 186 Mydaleine, 309 Mytilotoxine, 249 Myxosporidia, 243, 244 Nagana, 244 ;3-naphthol, prohibited in America for foods, 440 Natural death, sale of flesh of animals following, 215 Netherlands, laws relating to the use of preservatives in, 440 Neuridine, 246 Neurine, 309 Neuritis, due to arsenic, 191, 194, 196 New York pure milk supply, 132 Nitric acid, arsenic in, 358 in wines prohibited in France, 439 Nitro-benzole poisoning, 185 Nitrogen in Jones and Trevithick's process, 7 Nitrogen metabolism, effects of borax on, 33, 34, 38, 49 476 PEBSEEVATIVE8 IN POOD Nitrogen metabolism, effects of boric acid on, 33, 34, 35, 37, 49 effects of formic aldehyde on, 65 Oatmeal, Bacillus coli communis in, 299 illness caused by, 299 Protetis vulgaris in, 299 Oats, Bacillus coli communis in, 300 Bacillus enteritidis sporogenes in, 300 smut in, 298 (Edematous meat, 215 Oidium albicans, in milk, 266, 288 Oidium lactis, in milk, 288 Oil used for ' facing ' rice, 373 Oleo-butter colour, 175 Orange II., poisonous effects of, 186 Orange wine, salicylic acid in (legal cases), 388, 394 Oxygen and carbonic acid, for preserving milk, 134 Oyster layings, Bacilltis coli communis in, 258 Bacillus enteritidis sporo- genes in, 258 Oysters, Bacillus coli communis in, 255, 257 Bacillus enteritidis in, 264 Bacillus typhosus in, 255 bacteriological examination of, 259, 260, 262 copper in, 179, 248 diarrhoea due to, 251, 252, 253 enteric fever due to, 250 examination of, 247, 248 green-bearded, 248 illness caused by, 250 native, 253 Portuguese, 258 seizure of contaminated, 414 streptococci in, 258 ' Pain bisouite,' 8 Palisade worm, 242 Pancreatin, action of benzoic acid on, 85 action of copper salts on, 177 action of salicylic acid on, 80, 82, 85 Paraffin, used for ' facing' rice, 373 Parasites, in animals, 230 in cheese, 291 in corn, 297 in fish, 287, 244, 246 Paratyphoid bacillus, as a cause of food poisoning, 314 in excreta, 314 Paratyphoid bacillus, in the normal intestine, 314 Parturition, flesh of animals dying after, 208, 215 Pasteurization, 2, 3 of alcoholic beverages, 151 of temperance beverages, 158 i Pasteurized milk, 3, 99, 122, 127, 134 I relationship to infantUe scurvy of, 124 test for, 289 Peas, copper in, 90, 179, 180, 183, 397, 404, 408, 436 - copper in (legal cases), 397, 398, 399, 400, 401, 404, 408 Pellagra, 298 Penidllium breviculare, action on arsenic of, 198 Penidllium glaucum, in corn, 297 Pentastomes, 220, 242, 243 Pepper, Cayeime, see Cayenne pepper Pepsin, effects of benzoic acid on, 85 effects of borax on, 25 effects of boric acid on, 25 effects of copper sulphate on, 177 effects of formic alhehyde on, 59 effects of salicylic acid on, 80, 82, 85 effects of saltpetre on, 14 effects of sodium fluoride on, 88 Perchloride of mercury, administration to dogs, 35 Periwinkle, examination of, 248 Perlsucht, 220, 240 Peroxide of hydrogen, see Hydrogen Perry, estimation of boron compounds in, 333 salicylic acid in, 79 PhaUin, 296 Pheasants, fowl cholera in, 228 Phosphoric acid, arsenic in, 193 Phosphorus metabolism, effects of boron compounds on, 37, 38, 49 effects of formic aldehyde on, 65 Piccalilli, turmeric in, 176 Pickles, detection of benzoic acid in, 351 sulphites in, 70 Picric acid, as a colouring agent, 185 poisonous effects of, 186 prohibited in foreign coun- tries, 186, 439 Pigeons, cholera in, 228 diphtheria in, 229 figs, actinomycosis in, 227 anthrax in, 222 coccidia in, 243 cysticeroi in, 235 distoma in, 242 INDEX 477 Pigs, eohinococoi in, 239, 240 Echinortjnchus gigas in, 242 effects of administering boric acid to, 34 eiiects of administering formic aldehyde to, 62 foot-and-mouth disease in, 226 ' measles ' in, 235 Miescher's sacs in, 244 pentastomcs in, 242 sarcosporidia in, 244 strongylus in, 242 swine erysipelas in, 224 swine fever in, 224 trichinosis in, 231 tuberculosis in, 219 Pike, Bothriocephalus latus in, 237 Piophila casei, 291 Piroplasmosis, 244 Plants, copper in, 179 Pleuro-pneumonia in cattle, 225 Polonies, boron compounds in, 16 Pork, Bacillus botulinus in, 313 Bacillus coli in, 316 boron compounds in, 16 cysticerci in, 235 echinococci in, 239 illness due to, 304, 306, 313, 316, 320 Pork pies. Preservatives in bacon, 165 in beer, 152 in bottled fruit, 162 in British wines, 156 in butter, 142 in cheese, 141 in cider, 154 in cordials, 159 in cream, 137 in fish, 172 in fresh meat, 165, 170 in fruit, 162 in game, 171 in ham, 165 in ketchups, 164 in lime juice, 160 in margarine, 149 in medicated wines, 157 in milk, 99 in pork pies, 171 in sauces, 164 in sausages, 170 in temperance beverages, 158 in vegetables, 164 in vinegar, 164 in wine, 155 See also under the respective foods and beverages. Preservatives, laws relating to the use of, in England, 375 laws relating to the use of, in foreign countries, 439 478 PEBSEEVATIVES IN FOOD Preservatives, legal eases relating to the use of, 377 methods of detection and estima- tion, 328 Preserving food, Jones and Trevithick's process of, 7 M'Call's process of, 7 Preservitas, 11, 16 Prosecutions, under the Public Health Acts, 412 under the Sale of Food and Drugs Acts, 377 under the Sale of Goods Act, 1893, 427 Proteid metabolism, see Nitrogen meta- bolism Proteids, action of formic aldehvde on, 66, 59, 60 Protetis vulgaris, in oatmeal, 299 Prussian blue, in confectionery, 173 Ptomaine poisoning, 303, 308 due to apparently sound food, 303 due to butter, 281 due to fish, 246 due to mussels, 249 due to tinned food, 7, 303 symptoms of, 7, 246, 309 Ptomaines, examination of food for, 323 in butter, 281 nature of, 308 tests for, 324 Ptyalin, effects of benzoic acid on, 85 effects of boron compounds on, 23 effects of copper sulphate on, 177 effects of formic aldehyde on, 58 effects of salicylic acid on, 80, 85 effects of saltpetre on, 14 effects of sodium fluoride on, 88 Public Health Act, 1875, seizure of unsound food under, 205, 412 Public Health Acts (Amendment) Act, 1890, seizure of unsound food under, 206, 415 Public Health (London) Act,. Sherry, salicylic acid in, 155 Shrimps, boron compounds in potted (legal cases), 382, 383, 384 Sienna as a colouring matter in con- fectionery, 173 Smoke, action on bacteria, 9 action on Trichina spiralis, 232 ' Smokene,' 9 Smoking, as a means of food preserva- tion, 9, 165, 171 processes of, 9 Smut in corn, 297 Soapy milk, 275 Sodium carbonate, in cream, 90, 141 in milk, 90, 99 in milk, desirability of, 108 Sodium fluoride, action on peptic diges- tion, 88 action on salivary digestion, 88 estimation of, 337 in beer, 89 test for, 336 Sodium fiuosilicate, as a preservative, 87 detection of, 336 INDEX 481 Sodium Bilioate, for preserving eggs, 6, 172 Sodium sulphite, in McCall's process, 7 Sore throat due to milk, 266, 272 Soups, colouring matters in, 174 ',.~ lead in tinned, 202 tin in, 202 Souring of milk, 17, 57 effects of boron compounds on, 17, 19 effects of fluorine com- pounds on, 87 effects of formic aldehyde on, 57 estimation of, 290 Spices, colouring matters in, 174 Spinach, copper in (legal cases), 400 Staphylococci, action of salt on, 13 in milk, 272, 279 Starters, butter, 141, 143, 146, 147, 151 Sterilization, as a means of preserving foods, 2 of bottled and tinned foods, 162, 165 of cream, 140 of jam, 162 of milk, 3, 99, 122. Uranium, prohibited as a colouring matter in Germany, 186 Uroglena, action of copper salts on, 177 Urotropine, dose and action of, 66 Ustilago segetum in corn, 297 Vaccinated animals, flesh of, 226 Veal, poisoning due to unsound, 305, 315, 317, 318, 819, 320 Vegetables, alum in, 89 bacterial spores in tinned, 301 boron compounds in, 164 colouring matters in, 173, 174 copper salts in, 90, 164, 173, 176, 179, 187, 204, 397. See also Peas. copper salts in, detection and esti- mation of, 365, 366 copper salts in (legal cases), 397 copper salts in, recommendations of Departmental Committee con- cerning, 189, 438 copper salts in, solubility in the digestive juices of, 183 dried, 8, 164 enteric fever due to, 292 examination of, 302 formic aldehyde in, 164 hydatid disease due to, 293 lead in tinned, 202 salt in, 164 saltpetre in, 164 sulphites in, 164 sulphuric acid in, 164 vinegar in, 164 See also Peas, Spinach, Water-cress &c. 