A Treatise on Adulterations of Food, and Culinary Poisons potx

[...]... of regret and disgust Numerous facts are on record, of human food, contaminated with poisonous ingredients, having been vended to the public; and the annals of medicine record tragical events ensuing from the use of such food The eager and insatiable thirst for gain, is proof against prohibitions and penalties; and the possible sacrifice of a fellowcreature's life, is a secondary consideration among... of ascertaining the Quantity of Brandy 92 contained in various sorts of Wine Tabular View, exhibiting the Per Centage of Brandy or Alcohol contained in various 94 kinds of Wine and other fermented Liquors Constitution of Home-made 96 Wines Adulteration of Bread 98 Method of detecting the 108 Presence of Alum in Bread Easy Method of judging of the Goodness of Bread-Corn and 110 Bread-Flour Adulteration... Porter, Ale, &c 136 143 144 151 158 160 Per Centage of Alcohol contained in Porter, and other kinds of Malt Liquors Counterfeit Tea-Leaves Methods of detecting the Adulterations of Tea-Leaves Counterfeit Coffee Adulteration of Brandy, Rum, and Gin Method of detecting the Adulterations of Brandy, Rum, and Malt Spirit Method of detecting the Presence of Lead in Spiritous Liquors Method of ascertaining...PREFACE This Treatise, as its title expresses, is intended to exhibit easy methods of detecting the fraudulent adulterations of food, and of other articles, classed either among the necessaries or luxuries of the table; and to put the unwary on their guard against the use of such commodities as are contaminated with substances deleterious to health Every person is aware that bread, beer, wine, and. .. method of detecting them Adulteration of Vinegar, and 203 205 206 211 213 215 217 method of detecting it Distilled Vinegar Adulteration of Cream, and method of detecting it Poisonous Confectionery, and method of detecting it Poisonous Catsup, and method of detecting it Poisonous Custards Poisonous Anchovy Sauce, and method of detecting it Adulteration of Lozenges, and method of detecting them Poisonous... FREDRICK ACCUM LONDON 1820 CONTENTS Preliminary Observations on the Page Adulteration of Food 13 Effect of different Kinds of Water 33 employed in Domestic Economy Characters of Good Water 37 Chemical Constitution of the Waters used in Domestic 40 Economy and the Arts Rain Water 40 Snow Water 41 Spring Water 42 River Water 44 Substances usually contained in Common Water, and Tests by which they are detected... ADULTERATIONS OF FOOD, AND CULINARY POISONS PRELIMINARY OBSERVATIONS Of all the frauds practised by mercenary dealers, there is none more reprehensible, and at the same time more prevalent, than the sophistication of the various articles of food This unprincipled and nefarious practice, increasing in degree as it has been found difficult of detection, is now applied to almost every commodity which can... the adulteration of beer, ale, and spiritous liquors, are in a similar manner intentionally disguised; and of the persons by whom they are purchased, a great number are totally unacquainted with their nature or composition An extract, said to be innocent, sold in casks, containing from half a cwt to five cwt by the brewers' druggists, under the name of bittern, is composed of calcined sulphate of iron... unprincipled dealers However invidious the office may appear, and however painful the duty may be, of exposing the names of individuals, who have been convicted of adulterating food; yet it was necessary, for the verification of my statement, that cases should be adduced in their support; and I have carefully avoided citing any, except those which are authenticated in Parliamentary documents and other public... Method of ascertaining the Quantity of each of the different Substances usually contained in Common Water Deleterious Effects of keeping Water for Domestic Economy, in Leaden Reservoirs Method of detecting Lead, when contained in common Water Adulteration of Wine Method of detecting the Deleterious Adulterations of Wine Specific Differences, and Component Parts of Wine 48 54 60 69 74 86 89 Easy process of . at www.gutenberg.org Title: A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard,.