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 article exposed for sale in an unopened tin or packet, except in the unopened tin or packet in which it is contained. This removed a grievance which had long been felt both by retailers and manufacturers, and is a provision of growing importance with the continually increasing sale of articles put up in factories. The warranty provisions, which, as before stated, had given rise to much litigation, were more clearly defined. A notice that a defendant would rely for his defence upon a warranty had to be given within seven days of the service of the summons or the defence would not be available, and the warrantor was empowered to appear at the hearing and to give evidence so that no man’s name could, as sometimes previously happened, be dragged into a case without due notice to him. A warranty or invoice given by a person resident outside the United Kingdom was no longer recognized as a defence, unless the defendant could prove that he had taken reasonable steps to ascertain and did in fact believe in the accuracy of the statement contained in the warranty. This prevented collusion between a foreign shipper and an importer; and, lastly, the definition of “food” was widened (in view of the baking-powder decision) so that the term food “shall include every article used for food or drink by man, other than drugs or water, and any article which ordinarily enters into or is used in the composition or preparation of human food, and shall also include flavoring matters and condiments.”

The act of 1899 embodies, with one exception, the most important recommendations of the Food Products Committee, the exception being the omission of instituting a board of reference that might deal with difficulties as they arose, guide analysts and public authorities in fixing limits for articles other than milk and butter, and take up the important questions of preservatives and colouring matters and such like. An occurrence which almost immediately followed the passing of the act showed in the strongest manner the necessity of such guiding board—namely, the outbreak of arsenical poisoning in the Midlands in the latter part of 1900.

In the month of June 1900 there occurred, mainly in the Midlands but also in other parts of England and Wales, an outbreak of an illness variously described as “alcoholism,” “peripheral neuritis” or “multiple neuritis.” This affected about 6000 persons and resulted in about 70 deaths. It was soon ascertained that the sufferers were all beer drinkers, and several of them were employees of a local brewery, the majority of whom had suffered for some months past. Although suspicion fell early upon beer, some considerable time elapsed before Dr E. S. Reynolds of Manchester discovered arsenic in dangerous proportions in the beer. Steps were immediately taken by brewers and sanitary authorities to ensure that this arsenical beer was withdrawn from sale, and, as a result, the epidemic came speedily to an end. In all instances where this epidemic of sickness had been traced to particular breweries, the latter had been users of brewing sugars-glucose and invert sugar—supplied by a single firm. The quantity of arsenic detected in specimens of these brewing sugars was in some cases very large, amounting to upward of four grains per pound. The implicated brewing sugars were found to have become contaminated by arsenic in course of their manufacture through the use of sulphuric acid, some specimens of which contained as much as 2·6% of arsenic. The acid had been made from highly arsenical iron pyrites, and as the manufacturers of the glucose had not specifically contracted with the acid makers for pure acid, the latter, not knowing for what purpose the acid was to be used, had felt themselves justified in supplying impure acid. A royal commission was appointed in February 1901, with Lord Kelvin as chairman, to inquire into the matter, and an enormous amount of attention was naturally given to it by chemists and medical men. It was soon found that arsenic was very widely disseminated in two classes of food materials, namely, such as had been dried or roasted in gases resulting from the combustion of coal, and such as had been more or less chemically manufactured. All coal contains iron pyrites, and this mineral again is contaminated with arsenic.

When the coal is burned the fumes are arsenical and part of the arsenic condenses and deposits. Malt dried in English malt kilns was found to be almost invariably arsenical, and there cannot be a doubt that English beers had for many years past been thus contaminated. At the present time coal virtually free from arsenic is selected for malting, or Newlands’ process, consisting of the admixture with coal of lime which renders the arsenic non-volatile, is adopted, and malt free from all but the merest traces of arsenic is manufactured. Part of the arsenic remains in the coal-ashes and wherever these deposit arsenic can be traced. Sir Edward Frankland had, many years previously, detected arsenic in the London atmosphere. Chicory roasted with coal, steaks and chops grilled over an open fire, thus obtain a minute arsenical dosing. In sugar refineries carbonic acid gas is, at one stage of the process, passed through the liquor for the purpose of precipitating lime or strontia. When this carbonic acid is derived from coal the sugar often shows traces of arsenic. When arsenical malt or sugar infusion is fermented, as in brewing, the yeast precipitates upon itself a considerable proportion of the impurity, thus partly cleaning the beer, but all preparations made from yeast-extracts resemble to some extent meat extracts, with which they are sometimes fraudulently mixed—are thus exposed to arsenical contamination. On the continent of Europe malt is not dried in kilns with direct access of combustion gases but on floors heated from beneath, and continental beers therefore have not been found arsenical. The second class of causes of contamination consists of chemicals. The most important chemical product is sulphuric acid. This used to be made from brimstone or native volcanic sulphur, which is virtually free from arsenic. But since about 1860 sulphuric acid has been more largely made from iron or copper pyrites. Pyrites-acid is always arsenical, but can, by suitable treatment, be easily freed from that impurity. For many purposes acid that has not been purified is employed. In the Leblanc process of manufacture the first step is the conversion of salt into sodium sulphate by sulphuric acid. The hydrochloric acid which is formed carries with it most of the arsenic of the sulphuric acid. Wherever such hydrochloric acid is used it introduces arsenic; thus, in the separation of glycerin from soap lyes, the alkali of the latter is neutralized with hydrochloric acid and glycerin is in consequence frequently highly arsenical. So is the soda produced in the Leblanc process, and every one of the numerous soda salts made from soda is liable to receive its share. All acids liberated from their salts by sulphuric acid, such as phosphoric, tartaric, citric, boracic, may be, and sometimes are, thus contaminated. All superphosphates, made by the action of crude sulphuric acid upon bones or other phosphatic materials, and sulphate of ammonia, made from gas-liquor and acid, that is to say, two of the most important manurial materials, are arsenical, and the poison is thus spread far and wide over meadows and fields, and can be traced in the soil wherever artificial manures have been applied. The crops sometimes take up arsenic to a slight extent, but happily the plant is more selective than man, and no serious amount of poison absorption appears to be possible. The risk of contamination is, of course, much greater with substances which, like glucose, are not further purified by crystallization, but retain whatever impurity is introduced into them. Glucose is not only used in beer, in which by legal enactments it is permitted to be used, but is also substituted for sugar in a number of food products, and is liable to carry into them its contamination. Sugar confectionery, jams and marmalade, honey, and such like, are often admixed with glucose. It is difficult to say in the present state of the law whether such admixture amounts to adulteration. It was clearly made originally for fraudulent purposes, but usage and high court decisions have gradually given the practice an air of respectability. Vinegar of sorts is also made from a glucose liquor produced by the action of sulphuric acid upon maize or other starchy material, and is, in its turn, exposed to arsenic contamination. There is hardly a chemical substance which has directly or indirectly come into contact with sulphuric acid that is not at times arsenical. Thus, while artificial colours,