CAUTION TO FRUIT PRESERVERS.
Here is a caution to fruit preservers which should decide them in their choice of a material for preserving in. Professor Charles E. Monroe, of Annapolis, states that the ordinary fruit acids, such as those contained in apples, tomatoes, rhubarb, lemons, &c., all act upon tin. Some cider which he examined, and which had been stored in a tin fountain, contained 117 milligrammes of metallic tin to the litre in solution. One case was given where persons eating fruit preserved in tin cans were made violently sick, and tin only was found in the fruit The professor expresses the opinion that the corrosion of tin pipes by water is due to the vegetable acids in the water. Bottles are now largely manufactured at colonial and other glass works eminently adapted for the purpose, and, although a little more expensive, the material is in every way much better fitted for jams and preserves.
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Patea Mail, 20 April 1882, Page 3
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156CAUTION TO FRUIT PRESERVERS. Patea Mail, 20 April 1882, Page 3
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