A Departmental Committee of the Local Government Board was appointed in this country to inquire into the use of preservatives in foods. In their report they state that from 42 up to 126 grains of boracic acid were detected in milk offered for sale, and that on one occasion no less than 80 grains of this material were present in a pint of milk sold to their inspector. It is pointed out that as long as preservatives are permitted there is no guarantee against the addition of excessive amounts to milk, and that evidence has been obtained pointing to an injurious effect of boracised milk upon the health of young children. The Committee report that in Denmark the use of preservatives is strictly prohibited, and the prohibition is strongly enforced; neither are preservatives permitted in Belgium. The application of heat to milk is, in fact, the only advisable and reliable method for rendering it free from germs, but a great deal depends upon the manner in which the heat is applied and the cleanly condition or otherwise of the milk employed. The difficulties which have to be overcome in producing efficiently sterilised milk are due, in the first place, to the remarkable power of resisting heat which characterises not only some disease germs, but also some of the microbes which are particularly partial to milk; secondly, to the sensitiveness of milk to heat, as exhibited by its alteration in taste and other respects through exposure to high temperatures. To overcome these difficulties many ingenious pieces of apparatus have been devised, based upon a process originally introduced by Pasteur for preventing certain defects in wine and beer, and which consists in the application of a temperature of about 60° Centigrade. This process is known as Pasteurisation, after its renowned initiator.