Poisonous Coloring Matters in Food.

The Manufacturer and Builder 11, 1882

In France, where more decisive and summary methods of dealing with the adulteration of articles of food and drink are the fashion than here, a very sensible order has lately been issued by the Prefect of Police in Paris, forbidding the use of any of the following substances for colorin sweetmeats, liquors and foods:

Mineral Colors. - The compounds of copper - blue verdigris, mountain blue; compounds of lead - oxides of lead, massicot and minium, oxychloride of lead, Cassel yellow, Turkish yellow, Paris yellow, carbonate of lead, lead white, antimoniate of lead, Naples yellow, sulphate of lead, chromates of lead, chrome yellow, Cologe yellow, chromate of baryta, yellow ultramarine; compounds of arsenic - arsenite of copper, Scheele's green, Schweinfurth green, sulphide of mercury, vermilion.

Organic Colors. - Gamboge and Naples aconite; fuchsine and its sub-products, such as Lyons blue, eosine; nitro-derivates, such as naphthaline yellow and Victoria yellow.

The restriction against the use of these substances in food producs extends likewise to the coloring of wrapping papers for containing any kind of food; and manufacturers and dealers will be held responsible for any accidents that may occur through neglect or disobedience of the prohibition.