Читать книгу Food and Flavor: A Gastronomic Guide to Health and Good Living - Henry T. Finck - Страница 13

Table of Contents

Bread and Butter with alum and coal tar dye

Canned Beef with borax

Canned Peaches with sodium sulphite, coal tar dye and salicylic acid

Pickles with copperas, sodium sulphate and formaldehyde

Catsup with coal tar dye and benzoic acid

Lemon Cake with alum

Baked Pork and Beans with formaldehyde

Vinegar, coal tar dye

Currant Jelly, coal tar dye and salicylic acid

Cheese, coal tar dye

Physicians sometimes prescribe such chemicals, when they are indicated, in very small doses. The Food Commissioner of North Dakota, Dr. Ladd, reported in a bulletin that he found from five to fifteen grains of boric acid to every pound of ham, dried beef, etc., examined; while in hamburger steaks, sausages, etc., the amount ranged from twenty to fifty grains a pound. The maximum dose of boric acid prescribed by a physician is said not to exceed ten grains daily.