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13<) APPENDIX. and America than on the continent of Europe. Still, the food remains in contact with it so short a time that the danger can only be slight. If the earthen-ware has not been properly baked the glaze is still more attacked. In ^^ Muspratt's Chemistry'' the statement is made that badly baked ware readily afforded indications of the presence of lead when digested with vinegar. Where these earthen-ware vessels are used for cooking, the lead-glaze l>ecomes decidedly dangerous. Accum has written: ''Pots of this kind of stone-ware are wholly unfit to contain jellies of fruits, marmalade and similar conserves. Pickles should in n(' case be deposited in cream-colored earthen-ware." The reason for warning against this special color of earthen-w^are is because it is usually made of materials which do not stand baking at a high temperature, and hence a more fusible glaze is applied to them. Accum goes on to say: ''The baking of fruit-tarts in cream-colored earthen-ware, and the salting and preserving of meat are no less objectionable. All kinds of food which contain free vegetable acids or saline preparations attack utensils covered with a glaze in the composition, of which lead enters as a component part." The color in some of the enamels for metals has been mentioned as a source of danger. The cheaper colors that would probably be used, provided that lead-colors ai'e excluded, would, I think, hardly be dangerous. Frequently cooking vessels of tin-ware are used. Of the tin-ware itself I shall have more to say further on. but I wish now to mention the solder used on such vessels. This is made of lead and tin, and is sometimes present in considerable amounts in the joints of the tin-ware. The boiling of water alone in such vessels will cause the solution of some of the lead, and, of course, the acids of foods would dissolve still more. The ware should be formed of solid tin, without joints, when practicable. If solder must be there, the least amount necessary for the work should be used. Often it is possible so to turn the joint as to bring the solder on the outside. Of course this is much better. Coming now to the storage of foods, we find occasionally zinc or galvanized iron used as for water and milk. The danger here has been pointed out. The use of glass jars is more common. These should be made not of flint or lead, but of ordinary soda or calcium glass (called "window" or "crown" glass). These should be also entirely of glass. Often we see them with zinc tops or covers which are screwed down upon the contents. In Parke's Hygiene, Vol. II, p. 514, a case is reported where serious sickness attended the use of cherries preserved in such a jar. It was found that these cherries contained a small amount of zinc, whereas the same amount of fruit preserved in jars with glass covers did not contain the metal. The sickness in this case may or may not have been due to the zinc, but the fact of the contamination, and, at least, probable danger from it, remains. By far, the most common article used for storing food is tin. The use
Object Description
Rating | |
Fixed Title * | NCHH-01: Biennial Report of the North Carolina Board of Health [1879-1908] |
Document Title | Biennial Report of the North Carolina Board of Heath [1879-1908] |
Subject Name | North Carolina. State Board of Health -- Statistics -- Periodicals. |
Subject Topical | Public health -- North Carolina -- Statistics -- Periodicals. |
Subject Topical Other | Public Health -- North Carolina. |
Creator | North Carolina. State Board of Health. |
Publisher | Raleigh : News & Observer, 1881-1909. |
Repository | University of North Carolina at Chapel Hill. Health Sciences Library. |
Host | University of North Carolina at Chapel Hill |
Date | 1887-1888 |
Identifier | NCHH-01-002 |
Form General | Periodicals |
Language | English |
Rights | This item is part of the North Carolina History of Health Digital Collection. Some materials in the Collection are protected by U.S. copyright law. This item is presented by the Health Sciences Library of the University of North Carolina at Chapel Hill for research and educational purposes. It may not be republished or distributed without permission of the Health Sciences Library. |
Digital Collection | North Carolina History of Health Digital Collection |
Sponsor | The North Carolina History of Health Digital Collection is an open access publishing initiative of the Health Sciences Library of the University of North Carolina at Chapel Hill. Financial support for the initiative was provided in part by a multi-year NC ECHO (Exploring Cultural Heritage Online) digitization grant, awarded by the State Library of North Carolina, and funded through the Library Services and Technology Act (LSTA). |
Volume Number | 2 |
Health Discipline | Public Health |
Digital Format | JPEG 2000 |
Print / Download PDF Version | http://archives.hsl.unc.edu/nchh/nchh-01/nchh-01-002.pdf |
Document Sort | all; group-a; nchh-01 |
Volume Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/identi/searchterm/NCHH-01-002 |
Title Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/documa/searchterm/NCHH-01 |
Catalog Record link | http://search.lib.unc.edu/search?R=UNCb2375274 |
Description
Fixed Title * | Page 124 |
Document Title | Biennial Report of the North Carolina Board of Heath [1879-1908] |
Subject Name | North Carolina. State Board of Health -- Statistics -- Periodicals. |
Subject Topical | Public health -- North Carolina -- Statistics -- Periodicals. |
Subject Topical Other | Public Health -- North Carolina. |
Creator | North Carolina. State Board of Health. |
Publisher | Raleigh : News & Observer, 1881-1909. |
Repository | University of North Carolina at Chapel Hill. Health Sciences Library. |
Host | University of North Carolina at Chapel Hill |
Date | 1887-1888 |
Identifier | NCHH-01-002-0132 |
Form General | Periodicals |
Page Type | all; article |
Language | English |
Rights | This item is part of the North Carolina History of Health Digital Collection. Some materials in the Collection are protected by U.S. copyright law. This item is presented by the Health Sciences Library of the University of North Carolina at Chapel Hill for research and educational purposes. It may not be republished or distributed without permission of the Health Sciences Library. |
Filename | biennialreportof02nort_0132.jp2 |
Digital Collection | North Carolina History of Health Digital Collection |
Sponsor | The North Carolina History of Health Digital Collection is an open access publishing initiative of the Health Sciences Library of the University of North Carolina at Chapel Hill. Financial support for the initiative was provided in part by a multi-year NC ECHO (Exploring Cultural Heritage Online) digitization grant, awarded by the State Library of North Carolina, and funded through the Library Services and Technology Act (LSTA). |
Volume Number | 2 |
Page Number | 124 |
Health Discipline | Public Health |
Full Text | 13<) APPENDIX. and America than on the continent of Europe. Still, the food remains in contact with it so short a time that the danger can only be slight. If the earthen-ware has not been properly baked the glaze is still more attacked. In ^^ Muspratt's Chemistry'' the statement is made that badly baked ware readily afforded indications of the presence of lead when digested with vinegar. Where these earthen-ware vessels are used for cooking, the lead-glaze l>ecomes decidedly dangerous. Accum has written: ''Pots of this kind of stone-ware are wholly unfit to contain jellies of fruits, marmalade and similar conserves. Pickles should in n(' case be deposited in cream-colored earthen-ware." The reason for warning against this special color of earthen-w^are is because it is usually made of materials which do not stand baking at a high temperature, and hence a more fusible glaze is applied to them. Accum goes on to say: ''The baking of fruit-tarts in cream-colored earthen-ware, and the salting and preserving of meat are no less objectionable. All kinds of food which contain free vegetable acids or saline preparations attack utensils covered with a glaze in the composition, of which lead enters as a component part." The color in some of the enamels for metals has been mentioned as a source of danger. The cheaper colors that would probably be used, provided that lead-colors ai'e excluded, would, I think, hardly be dangerous. Frequently cooking vessels of tin-ware are used. Of the tin-ware itself I shall have more to say further on. but I wish now to mention the solder used on such vessels. This is made of lead and tin, and is sometimes present in considerable amounts in the joints of the tin-ware. The boiling of water alone in such vessels will cause the solution of some of the lead, and, of course, the acids of foods would dissolve still more. The ware should be formed of solid tin, without joints, when practicable. If solder must be there, the least amount necessary for the work should be used. Often it is possible so to turn the joint as to bring the solder on the outside. Of course this is much better. Coming now to the storage of foods, we find occasionally zinc or galvanized iron used as for water and milk. The danger here has been pointed out. The use of glass jars is more common. These should be made not of flint or lead, but of ordinary soda or calcium glass (called "window" or "crown" glass). These should be also entirely of glass. Often we see them with zinc tops or covers which are screwed down upon the contents. In Parke's Hygiene, Vol. II, p. 514, a case is reported where serious sickness attended the use of cherries preserved in such a jar. It was found that these cherries contained a small amount of zinc, whereas the same amount of fruit preserved in jars with glass covers did not contain the metal. The sickness in this case may or may not have been due to the zinc, but the fact of the contamination, and, at least, probable danger from it, remains. By far, the most common article used for storing food is tin. The use |
Digital Format | JPEG 2000 |
Print / Download PDF Version | http://archives.hsl.unc.edu/nchh/nchh-01/nchh-01-002.pdf |
Document Sort | all; group-a; nchh-01 |
Article Title | The Contamination of Foods with Metallic Poisons |
Article Author | Venable, F. P. |
Volume Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/identi/searchterm/NCHH-01-002 |
Title Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/documa/searchterm/NCHH-01 |
Catalog Record link | http://search.lib.unc.edu/search?R=UNCb2375274 |
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