,a ,,treatise ,,on ,,adulterations ,,of ,,food1 ,,and ,,culinary ,,poisons4 ,,exhibiting ,the ,fraudulent ,sophistications of ,,bread1 ,,beer1 ,,wine1 ,,spiritous ,,liquors1 ,,tea1 ,,coffee1 ,,cream1 ,,confectionery1 ,,vinegar1 ,,mustard1 ,,pepper1 ,,cheese1 ,,olive ,,oil1 ,,pickles1 ,,and ,,other ,,articles ,,employed ,,in ,,domestic ,,economy4 ,,and ,,methods ,,of ,,detecting ,,them4 ,by ,fredrick ,accum1 ,,operative ,,chemist1 ,,and ,,member ,,of ,,the ,,principal ,,academies ,,and ,,societies ,,of ,,arts ,,and ,,sciences ,,in ,,europe4 ,philadelphia3 ,,printed ,,and ,,published ,,by ,,ab',m ,,small #ahbj4 ,,preface4 ,this ,treatise1 as its title expresses1 is intended to exhibit easy methods of detecting the fraudulent adulterations of food1 and of other articles1 classed either among the necessaries or luxuries of the table2 and to put the unwary on their guard against the use of such commodities as are contaminated with substances deleterious to health4 ,every person is aware that bread1 beer1 wine1 and other substances employed in domestic economy1 are frequently met with in an adulterated state3 and the late convictions of numerous individuals for counterfeiting and adulterating tea1 coffee1 bread1 beer1 pepper1 and other articles of diet1 are still fresh in the memory of the public4 ,to such perfection of ingenuity has the system of counterfeiting and adulterating various commodities of life arrived in this country1 that spurious articles are every where to be found in the market1 made up so skilfully1 as to elude the discrimination of the most experienced judges4 ,but of all possible nefarious traffic and deception1 practised by mercenary dealers1 that of adulterating the articles intended for human food with ingredients deleterious to health1 is the most criminal1 and1 in the mind of every honest man1 must excite feelings of regret and disgust4 ,numerous facts are on record1 of human food1 contaminated with poisonous ingredients1 having been vended to the public2 and the annals of medicine record tragical events ensuing from the use of such food4 ,the eager and insatiable thirst for gain1 is proof against prohibitions and penalties2 and the possible sacrifice of a fellow-creature's life1 is a secondary consideration among unprincipled dealers4 ,however invidious the office may appear1 and however painful the duty may be1 of exposing the names of individuals1 who have been convicted of adulterating food2 yet it was necessary1 for the verification of my statement1 that cases should be adduced in their support2 and ,i have carefully avoided citing any1 except those which are authenticated in ,parliamentary documents and other public records4 ,to render this ,treatise still more useful1 ,i have also animadverted on certain material errors1 sometimes unconsciously committed through accident or ignorance1 in private families1 during the preparation of various articles of food1 and of delicacies for the table4 ,in stating the experimental proceedings necessary for the detection of the frauds which it has been my object to expose1 ,i have confined myself to the task of pointing out such operations only as may be performed by persons unacquainted with chemical science2 and it has been my purpose to express all necessary rules and instructions in the plainest language1 divested of those recondite terms of science1 which would be out of place in a work intended for general perusal4 ,the design of the ,treatise will be fully answered1 if the views here given should induce a single reader to pursue the object for which it is published2 or if it should tend to impress on the mind of the ,public the magnitude of an evil1 which1 in many cases1 prevails to an extent so alarming1 that we may exclaim with the sons of the ,prophet1 ,,there ,,is ,,death ,,in ,,the ,,pot4 ,for the abolition of such nefarious practices1 it is the interest of all classes of the community to co-operate4 ,,fredrick ,,accum4 ,,london4 #ahbj4 ,,contents4 ,,preliminary ,,observations ,,on ,,the ,,adulteration ,,of ,,food ,page #ac ,,effect ,,of ,,different ,,kinds ,,of ,,water ,,employed ,,in ,,domestic ,,economy #cc ,characters of ,good ,water #cg ,chemical ,constitution of the ,waters used in ,domestic ,economy and the ,arts #dj ,rain ,water #dj ,snow ,water #da ,spring ,water #db ,river ,water #dd ,substances usually contained in ,common ,water1 and ,tests by which they are detected #dh ,method of ascertaining the ,quantity of each of the different ,substances usually contained in ,common ,water #ed ,deleterious ,effects of keeping ,water for ,domestic ,economy1 in ,leaden ,reservoirs #fj ,method of detecting ,lead1 when contained in common ,water #fi ,,adulteration ,,of ,,wine #gd ,method of detecting the ,deleterious ,adulterations of ,wine #hf ,specific ,differences1 and ,component ,parts of ,wine #hi ,easy process of ascertaining the ,quantity of ,brandy contained in various sorts of ,wine #ib ,tabular ,view1 exhibiting the ,per ,centage of ,brandy or ,alcohol contained in various kinds of ,wine and other fermented ,liquors #id ,constitution of ,home-made ,wines #if ,,adulteration ,,of ,,bread #ih ,method of detecting the ,presence of ,alum in ,bread #ajh ,easy ,method of judging of the ,goodness of ,bread-,corn and ,bread-,flour #aaj ,,adulteration ,,of ,,beer #aac ,list of ,druggists and ,grocers1 prosecuted and convicted for supplying illegal ,ingredients to ,brewers for ,adulterating ,beer #aai ,porter #aba ,strength and ,specific ,differences of different kinds of ,porter #abe ,list of ,publicans prosecuted and convicted for adulterating ,beer with illegal ,ingredients1 and for mixing ,table ,beer with their ,strong ,beer #abi ,illegal ,substances used for adulterating ,beer #aca ,ingredients seized at various ,breweries and ,brewers' ,druggists1 for adulterating ,beer #acf ,list of ,brewers prosecuted and convicted for adulterating ,strong ,beer with ,table ,beer #adc ,old1 or ,entire ,beer2 and ,new or ,mild ,beer #add ,list of ,brewers prosecuted and convicted for receiving and using illegal ,ingredients in their ,brewings #aea ,method of detecting the ,adulteration of ,beer #aeh ,method of ascertaining the ,quantity of ,spirit contained in ,porter1 ,ale1 c4 #afj ,per ,centage of ,alcohol contained in ,porter1 and other kinds of ,malt ,liquors #afb ,,counterfeit ,,tea-,,leaves #afc ,methods of detecting the ,adulterations of ,tea-,leaves #aga ,,counterfeit ,,coffee #agf ,,adulteration ,,of ,,brandy1 ,,rum1 ,,and ,,gin #ahg ,method of detecting the ,adulterations of ,brandy1 ,rum1 and ,malt ,spirit #aie ,method of detecting the ,presence of ,lead in ,spiritous ,liquors #bjb ,method of ascertaining the ,quantity of ,alcohol contained in different kinds of ,spiritous ,liquors #bjc ,table exhibiting the ,per ,centage of ,alcohol contained in various kinds of ,spiritous ,liquors #bje ,,poisonous ,,cheese1 and method of detecting it #bjf ,,counterfeit ,,pepper1 and ,method of detecting it #baa ,white ,pepper1 and method of manufacturing it #bac ,,poisonous ,,cayenne ,,pepper1 and method of detecting it #bae ,,poisonous ,,pickles1 and method of detecting them #bag ,,adulteration ,,of ,,vinegar1 and method of detecting it #bbj ,distilled ,vinegar #bba ,,adulteration ,,of ,,cream1 and method of detecting it #bbb ,,poisonous ,,confectionery1 and method of detecting it #bbd ,,poisonous ,,catsup1 and method of detecting it #bbg ,,poisonous ,,custards #bca ,,poisonous ,,anchovy ,,sauce1 and method of detecting it #bcd ,,adulteration ,,of ,,lozenges1 and method of detecting them #bcf ,,poisonous ,,olive ,,oil1 and method of detecting it #bci ,,adulteration ,,of ,,mustard #bda ,,adulteration ,,of ,,lemon ,,acid1 and method of detecting it #bdc ,,poisonous ,,mushrooms #bdf ,mushroom catsup #bej ,,poisonous ,,soda ,,water1 and method of detecting it #bea ,,food ,,poisoned ,,by ,,copper ,,vessels1 and method of detecting it #beb ,,food ,,poisoned ,,by ,,leaden ,,vessels1 and method of detecting it #beg ,,index #bfa ,a ,,treatise ,,on ,,adulterations ,,of ,,food1 ,,and ,,culinary ,,poisons4 ,,preliminary ,,observations4 ,of all the frauds practised by mercenary dealers1 there is none more reprehensible1 and at the same time more prevalent1 than the sophistication of the various articles of food4 ,this unprincipled and nefarious practice1 increasing in degree as it has been found difficult of detection1 is now applied to almost every commodity which can be classed among either the necessaries or the luxuries of life1 and is carried on to a most alarming extent in every part of the ,united ,kingdom4 ,it has been pursued by men1 who1 from the magnitude and apparent respectability of their concerns1 would be the least obnoxious to public suspicion2 and their successful example has called forth1 from among the retail dealers1 a multitude of competitors in the same iniquitous course4 ,to such perfection of ingenuity has this system of adulterating food arrived1 that spurious articles of various kinds are every where to be found1 made up so skilfully as to baffle the discrimination of the most experienced judges4 ,among the number of substances used in domestic economy which are now very generally found sophisticated1 may be distinguished--tea1 coffee1 bread1 beer1 wine1 spiritous liquors1 salad oil1 pepper1 vinegar1 mustard1 cream1 and other articles of subsistence4 ,indeed1 it would be difficult to mention a single article of food which is not to be met with in an adulterated state2 and there are some substances which are scarcely ever to be procured genuine4 ,some of these spurious compounds are comparatively harmless when used as food2 and as in these cases merely substances of inferior value are substituted for more costly and genuine ingredients1 the sophistication1 though it may affect our purse1 does not injure our health4 ,of this kind are the manufacture of factitious pepper1 the adulterations of mustard1 vinegar1 cream1 c4 ,others1 however1 are highly deleterious2 and to this class belong the adulterations of beer1 wines1 spiritous liquors1 pickles1 salad oil1 and many others4 ,there are particular chemists who make it a regular trade to supply drugs or nefarious preparations to the unprincipled brewer of porter or ale2 others perform the same office to the wine and spirit merchant2 and others again to the grocer and the oilman4 ,the operators carry on their processes chiefly in secresy1 and under some delusive firm1 with the ostensible denotements of a fair and lawful establishment4 ,these illicit pursuits have assumed all the order and method of a regular trade2 they may severally claim to be distinguished as an art and mystery2 for the workmen employed in them are often wholly ignorant of the nature of the substances which pass through their hands1 and of the purposes to which they are ultimately applied4 ,to elude the vigilance of the inquisitive1 to defeat the scrutiny of the revenue officer1 and to ensure the secresy of these mysteries1 the processes are very ingeniously divided and subdivided among individual operators1 and the manufacture is purposely carried on in separate establishments4 ,the task of proportioning the ingredients for use is assigned to one individual1 while the composition and preparation of them may be said to form a distinct part of the business1 and is entrusted to another workman4 ,most of the articles are transmitted to the consumer in a disguised state1 or in such a form that their real nature cannot possibly be detected by the unwary4 ,thus the extract of coculus indicus1 employed by fraudulent manufacturers of malt-liquors to impart an intoxicating quality to porter or ales1 is known in the market by the name of black extract1 ostensibly destined for the use of tanners and dyers4 ,it is obtained by boiling the berries of the coculus indicus in water1 and converting1 by a subsequent evaporation1 this decoction into a stiff black tenacious mass1 possessing1 in a high degree1 the narcotic and intoxicating quality of the poisonous berry from which it is prepared4 ,another substance1 composed of extract of quassia and liquorice juice1 used by fraudulent brewers to economise both malt and hops1 is technically called multum4#a ,the quantities of coculus indicus berries1 as well as of black extract1 imported into this country for adulterating malt liquors1 are enormous4 ,it forms a considerable branch of commerce in the hands of a few brokers3 yet1 singular as it may seem1 no inquiry appears to have been hitherto made by the officers of the revenue respecting its application4 ,many other substances employed in the adulteration of beer1 ale1 and spiritous liquors1 are in a similar manner intentionally disguised2 and of the persons by whom they are purchased1 a great number are totally unacquainted with their nature or composition4 ,an extract1 said to be innocent1 sold in casks1 containing from half a cwt4 to five cwt4 by the brewers' druggists1 under the name of bittern1 is composed of calcined sulphate of iron 7copperas71 extract of coculus indicus berries1 extract of quassia1 and ,spanish liquorice4 ,it would be very easy to adduce1 in support of these remarks1 the testimony of numerous individuals1 by whom ,i have been professionally engaged to examine certain mixtures1 said to be perfectly innocent1 which are used in very extensive manufactories of the above description4 ,indeed1 during the long period devoted to the practice of my profession1 ,i have had abundant reason to be convinced that a vast number of dealers1 of the highest respectability1 have vended to their customers articles absolutely poisonous1 which they themselves considered as harmless1 and which they would not have offered for sale1 had they been apprised of the spurious and pernicious nature of the compounds1 and of the purposes to which they were destined4 ,for instance1 ,i have known cases in which brandy merchants were not aware that the substance which they frequently purchase under the delusive name of flash1 for strengthening and clarifying spiritous liquors1 and which is held out as consisting of burnt sugar and isinglass only1 in the form of an extract1 is in reality a compound of sugar1 with extract of capsicum2 and that to the acrid and pungent qualities of the capsicum is to be ascribed the heightened flavour of brandy and rum1 when coloured with the above-mentioned matter4 ,in other cases the ale-brewer has been supplied with ready-ground coriander seeds1 previously mixed with a portion of nux vomica and quassia1 to give a bitter taste and narcotic property to the beverage4 ,the retail venders of mustard do not appear to be aware that mustard seed alone cannot produce1 when ground1 a powder of so intense and brilliant a colour as that of the common mustard of commerce4 ,nor would the powder of real mustard1 when mixed with salt and water1 without the addition of a portion of pulverised capsicum1 keep for so long a time as the mustard usually offered for sale4 ,many other instances of unconscious deceptions might be mentioned1 which were practised by persons of upright and honourable minds4 ,it is a painful reflection1 that the division of labour which has been so instrumental in bringing the manufactures of this country to their present flourishing state1 should have also tended to conceal and facilitate the fraudulent practices in question2 and that from a correspondent ramification of commerce into a multitude of distinct branches1 particularly in the metropolis and the large towns of the empire1 the traffic in adulterated commodities should find its way through so many circuitous channels1 as to defy the most scrutinising endeavour to trace it to its source4 ,it is not less lamentable that the extensive application of chemistry to the useful purposes of life1 should have been perverted into an auxiliary to this nefarious traffic4 ,but1 happily for the science1 it may1 without difficulty1 be converted into a means of detecting the abuse2 to effect which1 very little chemical skill is required2 and the course to be pursued forms the object of the following pages4 ,the baker asserts that he does not put alum into bread2 but he is well aware that1 in purchasing a certain quantity of flour1 he must take a sack of sharp whites 7a term given to flour contaminated with a quantity of alum71 without which it would be impossible for him to produce light1 white1 and porous bread1 from a half-spoiled material4 ,the wholesale mealman frequently purchases this spurious commodity1 7which forms a separate branch of business in the hands of certain individuals17 in order to enable himself to sell his decayed and half-spoiled flour4 ,other individuals furnish the baker with alum mixed up with salt1 under the obscure denomination of stuff4 ,there are wholesale manufacturing chemists1 whose sole business is to crystallise alum1 in such a form as will adapt this salt to the purpose of being mixed in a crystalline state with the crystals of common salt1 to disguise the character of the compound4 ,the mixture called stuff1 is composed of one part of alum1 in minute crystals1 and three of common salt4 ,in many other trades a similar mode of proceeding prevails4 ,potatoes are soaked in water to augment their weight4 ,the practice of sophisticating the necessaries of life1 being reduced to systematic regularity1 is ranked by public opinion among other mercantile pursuits2 and is not only regarded with less disgust than formerly1 but is almost generally esteemed as a justifiable way to wealth4 ,it is really astonishing that the penal law is not more effectually enforced against practices so inimical to the public welfare4 ,the man who robs a fellow subject of a few shillings on the high-way1 is sentenced to death2 while he who distributes a slow poison to a whole community1 escapes unpunished4 ,it has been urged by some1 that1 under so vast a system of finance as that of ,great ,britain1 it is expedient that the revenue should be collected in large amounts2 and therefore that the severity of the law should be relaxed in favour of all mercantile concerns in proportion to their extent3 encouragement must be given to large capitalists2 and where an extensive brewery or distillery yields an important contribution to the revenue1 no strict scrutiny need be adopted in regard to the quality of the article from which such contribution is raised1 provided the excise do not suffer by the fraud4 ,but the principles of the constitution afford no sanction to this preference1 and the true interests of the country require that it should be abolished2 for a tax dependent upon deception must be at best precarious1 and must be1 sooner or later1 diminished by the irresistible diffusion of knowledge4 ,sound policy requires that the law should be impartially enforced in all cases2 and if its penalties were extended to abuses of which it does not now take cognisance1 there is no doubt that the revenue would be abundantly benefited4 ,another species of fraud1 to which ,i shall at present but briefly advert1 and which has increased to so alarming an extent1 that it loudly calls for the interference of government1 is the adulteration of drugs and medicines4 ,nine-tenths of the most potent drugs and chemical preparations used in pharmacy1 are vended in a sophisticated state by dealers who would be the last to be suspected4 ,it is well known1 that of the article ,peruvian bark1 there is a variety of species inferior to the genuine2 that too little discrimination is exercised by the collectors of this precious medicament2 that it is carelessly assorted1 and is frequently packed in green hides2 that much of it arrives in ,spain in a half-decayed state1 mixed with fragments of other vegetables and various extraneous substances2 and in this state is distributed throughout ,europe4 ,but as if this were not a sufficient deterioration1 the public are often served with a spurious compound of mahogany saw-dust and oak wood1 ground into powder mixed with a proportion of good quinquina1 and sold as genuine bark powder4 ,every chemist knows that there are mills constantly at work in this metropolis1 which furnish bark powder at a much cheaper rate than the substance can be procured for in its natural state4 ,the price of the best genuine bark1 upon an average1 is not lower than twelve shillings the pound2 but immense quantities of powder bark are supplied to the apothecaries at three or four shillings a pound4 ,it is also notorious that there are manufacturers of spurious rhubarb powder1 ipecacuanha powder1#b ,james's powder2 and other simple and compound medicines of great potency1 who carry on their diabolical trade on an amazingly large scale4 ,indeed1 the quantity of medical preparations thus sophisticated exceeds belief4 ,cheapness1 and not genuineness and excellence1 is the grand desideratum with the unprincipled dealers in drugs and medicines4 ,those who are familiar with chemistry may easily convince themselves of the existence of the fraud1 by subjecting to a chemical examination either spirits of hartshorn1 magnesia1 calcined magnesia1 calomel1 or any other chemical preparation in general demand4 ,spirit of hartshorn is counterfeited by mixing liquid caustic ammonia with the distilled spirit of hartshorn1 to increase the pungency of its odour1 and to enable it to bear an addition of water4 ,the fraud is detected by adding spirit of wine to the sophisticated spirit2 for1 if no considerable coagulation ensues1 the adulteration is proved4 ,it may also be discovered by the hartshorn spirit not producing a brisk effervescence when mixed with muriatic or nitric acid4 ,magnesia usually contains a portion of lime1 originating from hard water being used instead of soft1 in the preparation of this medicine4 ,to ascertain the purity of magnesia1 add to a portion of it a little sulphuric acid1 diluted with ten times its bulk of water4 ,if the magnesia be completely soluble1 and the solution remains transparent1 it may be pronounced pure2 but not otherwise4 ,or1 dissolve a portion of the magnesia in muriatic acid1 and add a solution of sub-carbonate of ammonia4 ,if any lime be present1 it will form a precipitate2 whereas pure magnesia will remain in solution4 ,calcined magnesia is seldom met with in a pure state4 ,it may be assayed by the same tests as the common magnesia4 ,it ought not to effervesce at all1 with dilute sulphuric acid2 and1 if the magnesia and acid be put together into one scale of a balance1 no diminution of weight should ensue on mixing them together4 ,calcined magnesia1 however1 is very seldom so pure as to be totally dissolved by diluted sulphuric acid2 for a small insoluble residue generally remains1 consisting chiefly of silicious earth1 derived from the alkali employed in the preparation of it4 ,the solution in sulphuric acid1 when largely diluted1 ought not to afford any precipitation by the addition of oxalate of ammonia4 ,the genuineness of calomel may be ascertained by boiling1 for a few minutes1 one part1 with #a_/cb part of muriate of ammonia in ten parts of distilled water4 ,when carbonate of potash is added to the filtered solution1 no precipitation will ensue if the calomel be pure4 ,indeed1 some of the most common and cheap drugs do not escape the adulterating hand of the unprincipled druggist4 ,syrup of buckthorn1 for example1 instead of being prepared from the juice of buckthorn berries1 7rhamnus catharticus17 is made from the fruit of the blackberry bearing alder1 and the dogberry tree4 ,a mixture of the berries of the buckthorn and blackberry bearing alder1 and of the dogberry tree1 may be seen publicly exposed for sale by some of the venders of medicinal herbs4 ,this abuse may be discovered by opening the berries3 those of buckthorn have almost always four seeds2 of the alder1 two2 and of the dogberry1 only one4 ,buckthorn berries1 bruised on white paper1 stain it of a green colour1 which the others do not4 ,instead of worm-seed 7artemisia santonica17 the seeds of tansy are frequently offered for sale1 or a mixture of both4 ,a great many of the essential oils obtained from the more expensive spices1 are frequently so much adulterated1 that it is not easy to meet with such as are at all fit for use3 nor are these adulterations easily discoverable4 ,the grosser abuses1 indeed1 may be readily detected4 ,thus1 if the oil be adulterated with alcohol1 it will turn milky on the addition of water2 if with expressed oils1 alcohol will dissolve the volatile1 and leave the other behind2 if with oil of turpentine1 on dipping a piece of paper in the mixture1 and drying it with a gentle heat1 the turpentine will be betrayed by its smell4 ,the more subtile artists1 however1 have contrived other methods of sophistication1 which elude all trials4 ,and as all volatile oils agree in the general properties of solubility in spirit of wine1 and volatility in the heat of boiling water1 c4 it is plain that they may be variously mixed with each other1 or the dearer sophisticated with the cheaper1 without any possibility of discovering the abuse by any of the before-mentioned trials4 ,perfumers assert that the smell and taste are the only certain tests of which the nature of the thing will admit4 ,for example1 if a bark should have in every respect the appearance of good cinnamon1 and should be proved indisputably to be the genuine bark of the cinnamon tree2 yet if it want the cinnamon flavour1 or has it but in a low degree1 we reject it3 and the case is the same with the essential oil of cinnamon4 ,it is only from use and habit1 or comparisons with specimens of known quality1 that we can judge of the goodness1 either of the drugs themselves1 or of their oils4 ,most of the arrow-root1 the fecula of the ,maranta arudinacea1 sold by druggists1 is a mixture of potatoe starch and arrow-root4 ,the same system of adulteration extends to articles used in various trades and manufactures4 ,for instance1 linen tape1 and various other household commodities of that kind1 instead of being manufactured of linen thread only1 are made up of linen and cotton4 ,colours for painting1 not only those used by artists1 such as ultramarine1#c carmine1#d and lake2#e ,antwerp blue1#f chrome yellow1#g and ,indian ink2#h but also the coarser colours used by the common house-painter are more or less adulterated4 ,thus1 of the latter kind1 white lead#i is mixed with carbonate or sulphate of barytes2 vermilion#aj with red lead4 ,soap used in house-keeping is frequently adulterated with a considerable portion of fine white clay1 brought from ,st4 ,stephens1 in ,cornwall4 ,in the manufacture of printing paper1 a large quantity of plaster of ,paris is added to the paper stuff1 to increase the weight of the manufactured article4 ,the selvage of cloth is often dyed with a permanent colour1 and artfully stitched to the edge of cloth dyed with a fugitive dye4 ,the frauds committed in the tanning of skins1 and in the manufacture of cutlery and jewelry1 exceed belief4 ,the object of all unprincipled modern manufacturers seems to be the sparing of their time and labour as much as possible1 and to increase the quantity of the articles they produce1 without much regard to their quality4 ,the ingenuity and perseverance of self-interest is proof against prohibitions1 and contrives to elude the vigilance of the most active government4 ,the eager and insatiable thirst for gain1 which seems to be a leading characteristic of the times1 calls into action every human faculty1 and gives an irresistible impulse to the power of invention2 and where lucre becomes the reigning principle1 the possible sacrifice of even a fellow creature's life is a secondary consideration4 ,in reference to the deterioration of almost all the necessaries and comforts of existence1 it may be justly observed1 in a civil as well as a religious sense1 that in the midst of life we are in death4 ,,footnotes3 #a ,the ,times1 ,may #ah1 #ahah4 ,the ,king v4 ,richard ,bowman4 ,the defendant was a brewer1 living in ,wapping-street1 ,wapping1 and was charged with having in his possession a drug called multum1 and a quantity of copperas4 ,the articles were produced by ,thomas ,gates1 an excise officer1 who had1 after a search1 found them on the defendant's premises4 ,the ,court sentenced the defendant to pay a fine of #bjjl4 ,the ,king v4 ,luke ,lyons4 ,the defendant is a brewer1 and was brought up under an indictment charging him with having made use of various deleterious drugs in his brewery1 among which were capsicum1 copperas1 c4 ,the defendant was ordered to pay the fines of #bjl4 upon the first count1 #bjjl4 upon the third1 and #bjjl4 upon the seventh count in the indictment4 ,the ,king v4 ,thomas ,evans4 ,the charge against this defendant was1 that he had in his possession forty-seven barrels of stale unpalatable beer4 ,on1 the #aath of ,march1 ,john ,wilson1 an excise officer1 went to the storehouse1 and found forty-seven casks containing forty-three barrels and a half of sour unwholesome beer4 ,several samples of the beer were produced1 all of them of a different colour1 and filled with sediment4 ,a fine of #cjl4 was ordered to be paid by the defendant4 #b ,of this root1 several varieties are imported4 ,the white sort1 which has no wrinkles1 and no perceptible bitterness in taste1 and which1 though taken in a large dose1 has scarcely any effect at all1 after being pulverised by fraudulent druggists1 and mixed with a portion of emetic tartar1 is sold1 at a low price1 for the powder of genuine ipecacuanha root4 #c ,genuine ultramarine should become deprived of its colour when thrown into concentrated nitric acid4 #d ,genuine carmine should be totally soluble in liquid ammonia4 #e ,genuine madder and carmine lakes should be totally soluble by boiling in a concentrated solution of soda or potash4 #f ,genuine ,antwerp blue should not become deprived of its colour when thrown into liquid chlorine4 #g ,genuine chrome yellow should not effervesce with nitric acid4 #h ,the best ,indian ink breaks1 splintery1 with a smooth glossy fracture1 and feels soft1 and not gritty1 when rubbed against the teeth4 #i ,genuine white lead should be completely soluble in nitric acid1 and the solution should remain transparent when mingled with a solution of sulphate of soda4 #aj ,genuine vermilion should become totally volatilised on being exposed to a red heat2 and it should not impart a red colour to spirit of wine1 when digested with it4 ,,remarks ,,on ,,the ,effect of different ,kinds of ,waters ,,in ,,their ,,application ,,to ,,domestic ,,economy ,,and ,,the ,,arts2 ,,and ,,methods ,,of ,,ascertaining ,,their ,,purity4 ,it requires not much reflection to become convinced that the waters which issue from the recesses of the earth1 and form springs1 wells1 rivers1 or lakes1 often materially differ from each other in their taste and other obvious properties4 ,there are few people who have not observed a difference in the waters used for domestic purposes and in the arts2 and the distinctions of hard and soft water are familiar to every body4 ,water perfectly pure is scarcely ever met with in nature4 ,it must also be obvious1 that the health and comfort of families1 and the conveniences of domestic life1 are materially affected by the supply of good and wholesome water4 ,hence a knowledge of the quality and salubrity of the different kinds of waters employed in the common concerns of life1 on account of the abundant daily use we make of them in the preparation of food1 is unquestionably an object of considerable importance1 and demands our attention4 ,the effects produced by the foreign matters which water may contain1 are more considerable1 and of greater importance1 than might at first be imagined4 ,it cannot be denied1 that such waters as are hard1 or loaded with earthy matter1 have a decided effect upon some important functions of the human body4 ,they increase the distressing symptoms under which those persons labour who are afflicted with what is commonly called gravel complaints2 and many other ailments might be named1 that are always aggravated by the use of waters abounding in saline and earthy substances4 ,the purity of the waters employed in some of the arts and manufactures1 is an object of not less consequence4 ,in the process of brewing malt liquors1 soft water is preferable to hard4 ,every brewer knows that the largest possible quantity of the extractive matter of the malt is obtained in the least possible time1 and at the smallest cost1 by means of soft water4 ,in the art of the dyer1 hard water not only opposes the solution of several dye stuffs1 but it also alters the natural tints of some delicate colours2 whilst in others again it precipitates the earthy and saline matters with which it is impregnated1 into the delicate fibres of the stuff1 and thus impedes the softness and brilliancy of the dye4 ,the bleacher cannot use with advantage waters impregnated with earthy salts2 and a minute portion of iron imparts to the cloth a yellowish hue4 ,to the manufacturer of painters' colours1 water as pure as possible is absolutely essential for the successful preparation of several delicate pigments4 ,carmine1 madder lake1 ultramarine1 and ,indian yellow1 cannot be prepared without perfectly pure water4 ,for the steeping or raiting of flax1 soft water is absolutely necessary2 in hard water the flax may be immersed for months1 till its texture be injured1 and still the ligneous matter will not be decomposed1 and the fibres properly separated4 ,in the culinary art1 the effects of water more or less pure are likewise obvious4 ,good and pure water softens the fibres of animal and vegetable matters more readily than such as is called hard4 ,every cook knows that dry or ripe pease1 and other farinaceous seeds1 cannot readily be boiled soft in hard water2 because the farina of the seed is not perfectly soluble in water loaded with earthy salts4 ,green esculent vegetable substances are more tender when boiled in soft water than in hard water2 although hard water imparts to them a better colour4 ,the effects of hard and soft water may be easily shown in the following manner4 ,,experiment4 ,let two separate portions of tea-leaves be macerated1 by precisely the same processes1 in circumstances all alike1 in similar and separate vessels1 the one containing hard and the other soft water1 either hot or cold1 the infusion made with the soft water will have by far the strongest taste1 although it possesses less colour than the infusion made with the hard water4 ,it will strike a more intense black with a solution of sulphate of iron1 and afford a more abundant precipitate1 with a solution of animal jelly1 which at once shews that soft water has extracted more tanning matter1 and more gallic acid1 from the tea-leaves1 than could be obtained from them under like circumstances by means of hard water4 ,many animals which are accustomed to drink soft water1 refuse hard water4 ,horses in particular prefer the former4 ,pigeons refuse hard water when they have been accustomed to soft water4 ,,characters ,,of ,,good ,,water4 ,a good criterion of the purity of water fit for domestic purposes1 is its softness4 ,this quality is at once obvious by the touch1 if we only wash our hands in it with soap4 ,good water should be beautifully transparent2 a slight opacity indicates extraneous matter4 ,to judge of the perfect transparency of water1 a quantity of it should be put into a deep glass vessel1 the larger the better1 so that we can look down perpendicularly into a considerable mass of the fluid2 we may then readily discover the slightest degree of muddiness much better than if the water be viewed through the glass placed between the eye and the light4 ,it should be perfectly colourless1 devoid of odour1 and its taste soft and agreeable4 ,it should send out air-bubbles when poured from one vessel into another2 it should boil pulse soft1 and form with soap an uniform opaline fluid1 which does not separate after standing for several hours4 ,it is to the presence of common air and carbonic acid gas that common water owes its taste1 and many of the good effects which it produces on animals and vegetables4 ,spring water1 which contains more air1 has a more lively taste than river water4 ,hence the insipid or vapid taste of newly boiled water1 from which these gases are expelled3 fish cannot live in water deprived of those elastic fluids4 #ajj cubic inches of the ,new ,river water1 with which part of this metropolis is supplied1 contains #b1be of carbonic acid1 and #a1be of common air4 ,the water of the river ,thames contains rather a larger quantity of common air1 and a smaller portion of carbonic acid4 ,if water not fully saturated with common air be agitated with this elastic fluid1 a portion of the air is absorbed2 but the two chief constituent gases of the atmosphere1 the oxygen and nitrogen1 are not equally affected1 the former being absorbed in preference to the latter4 ,according to ,mr4 ,dalton1 in agitating water with atmospheric air1 consisting of #gi of nitrogen1 and #ba of oxygen1 the water absorbs #a_/fd of #gi_/ajj nitrogen gas #a1bcd1 and #a_/bg of #ba_/ajj oxygen gas #ggh1 amounting in all to #b1jab4 ,water is freed from foreign matter by distillation3 and for any chemical process in which accuracy is requisite1 distilled water must be used4 ,hard waters may1 in general1 be cured in part1 by dropping into them a solution of sub-carbonate of potash2 or1 if the hardness be owing only to the presence of super-carbonate of lime1 mere boiling will greatly remedy the defect2 part of the carbonic acid flies off1 and a neutral carbonate of lime falls down to the bottom2 it may then be used for washing1 scarcely curdling soap4 ,but if the hardness be owing in part to sulphate of lime1 boiling does not soften it at all4 ,when spring water is used for washing1 it is advantageous to leave it for some time exposed to the open air in a reservoir with a large surface4 ,part of the carbonic acid becomes thus dissipated1 and part of the carbonate of lime falls to the bottom4 ,mr4 ,dalton#aa has observed that the more any spring is drawn from1 the softer the water becomes4 ,,chemical ,,constitution ,,of ,,the ,,waters ,,used ,,in ,,domestic ,,economy ,,and ,,the ,,arts4 ,rain ,water1 ,collected with every precaution as it descends from the clouds1 and at a distance from large towns1 or any other object capable of impregnating the atmosphere with foreign matters1 approaches more nearly to a state of purity than perhaps any other natural water4 ,even collected under these circumstances1 however1 it invariably contains a portion of common air and carbonic acid gas4 ,the specific gravity of rain water scarcely differs from that of distilled water2 and from the minute portions of the foreign ingredients which it generally contains1 it is very soft1 and admirably adapted for many culinary purposes1 and various processes in different manufactures and the arts4 ,fresh-fallen snow1 melted without the contact of air1 appears to be nearly free from air4 ,gay-,lussac and ,humboldt1 however1 affirm1 that it contains nearly the usual proportion of air4 ,water from melted ice does not contain so much air4 ,dew has been supposed to be saturated with air4 ,snow water has long laid under the imputation of occasioning those strumous swellings in the neck which deform the inhabitants of many of the ,alpine vallies2 but this opinion is not supported by any well-authenticated indisputable facts1 and is rendered still more improbable1 if not entirely overturned1 by the frequency of the disease in ,sumatra#ab1 where ice and snow are never seen4 ,in high northern latitudes1 thawed snow forms the constant drink of the inhabitants during winter2 and the vast masses of ice which float on the polar seas1 afford an abundant supply of fresh water to the mariner4 ,spring ,water1 ,includes well-water and all others that arise from some depth below the surface of the earth1 and which are used at the fountain-head1 or at least before they have run any considerable distance exposed to the air4 ,indeed1 springs may be considered as rain water which has passed through the fissures of the earth1 and1 having accumulated at the bottom of declivities1 rises again to the surface forming springs and wells4 ,as wells take their origin at some depth from the surface1 and below the influence of the external atmosphere1 their temperature is in general pretty uniform during every vicissitude of season1 and always several degrees lower than the atmosphere4 ,they differ from one another according to the nature of the strata through which they issue2 for though the ingredients usually existing in them are in such minute quantities as to impart to the water no striking properties1 and do not render it unfit for common purposes1 yet they modify its nature very considerably4 ,hence the water of some springs is said to be hard1 of others soft1 some sweet1 others brackish1 according to the nature and degree of the inpregnating ingredients4 ,common springs are insensibly changed into mineral or medicinal springs1 as their foreign contents become larger or more unusual2 or1 in some instances1 they derive medicinal celebrity from the absence of those ingredients usually occurring in spring-water2 as1 for example1 is the case with the ,malvern spring1 which is nearly pure water4 ,almost all spring-waters possess the property termed hardness in a greater or less degree2 a property which depends chiefly upon the presence of super-carbonate1 or of sulphate of lime1 or of both2 and the quantity of these earthy salts varies very considerably in different instances4 ,mr4 ,dalton#ac has shewn that one grain of sulphate of lime1 contained in #bjjj grains of water1 converts it into the hardest spring water that is commonly met with4 ,the waters of deep wells are usually much harder than those of springs which overflow the mouth of the well2 but there are some exceptions to this rule4 ,the purest springs are those which occur in primitive rocks1 or beds of gravel1 or filter through sand or silicious strata4 ,in general1 large springs are purer than small ones3 and our old wells contain finer water than those that are new1 as the soluble parts through which the water filters in channels under ground become gradually washed away4 ,river ,water1 ,is a term applied to every running stream or rivulet exposed to the air1 and always flowing in an open channel4 ,it is formed of spring water1 which1 by exposure1 becomes more pure1 and of running land or surface water1 which1 although turbid from particles of the alluvial soil suspended in it1 is otherwise very pure4 ,it is purest when it runs over a gravelly or rocky bed1 and when its course is swift4 ,it is generally soft1 and more free from earthy salts than spring water2 but it usually contains less common air and carbonic acid gas2 for1 by the agitation of a long current1 and exposed to the temperature of the atmosphere1 part of its carbonic acid gas is disengaged1 and the lime held in solution by it is in part precipitated1 the loss of which contributes to the softness of the water4 ,its specific gravity thereby becomes less1 the taste not so harsh1 but less fresh and agreeable2 and out of a hard spring is often made a stream of sufficient purity for most of the purposes where a soft water is required4 ,the water called in this metropolis ,new ,river ,water1 contains a minute portion of muriate of lime1 carbonate of lime1 and muriate of soda4 ,some streams1 however1 that arise from clean silicious beds1 and flow in a sandy or stony channel1 are from the outset remarkably pure2 such as the mountain lakes and rivulets in the rocky districts of ,wales1 the source of the beautiful waters of the ,dee1 and numberless other rivers that flow through the hollow of every valley4 ,switzerland has long been celebrated for the purity and excellence of its waters1 which pour in copious streams from the mountains1 and give rise to the finest rivers in ,europe4 ,some rivers1 however1 that do not take their rise from a rocky soil1 and are indeed at first considerably charged with foreign matter1 during a long course1 even over a richly cultivated plain1 become remarkably pure as to saline contents2 but often fouled with mud containing much animal and vegetable matter1 which are rather suspended than held in true solution4 ,such is the water of the river ,thames1 which1 taken up at ,london at low water mark1 is very soft and good2 and1 after rest1 it contains but a very small portion of any thing that could prove pernicious1 or impede any manufacture4 ,it is also excellently fitted for sea-store2 but it then undergoes a remarkable spontaneous change1 when preserved in wooden casks4 ,no water carried to sea becomes putrid sooner than that of the ,thames4 ,but the mode now adopted in the navy of substituting iron tanks for wooden casks1 tends greatly to obviate this disadvantage4 ,whoever will consider the situation of the ,thames1 and the immense population along its banks for so many miles1 must at once perceive the prodigious accumulation of animal matters of all kinds1 which by means of the common sewers constantly make their way into it4 ,these matters are1 no doubt1 in part the cause of the putrefaction which it is well known to undergo at sea1 and of the carburetted and sulphuretted hydrogen gases which are evolved from it4 ,when a wooden cask is opened1 after being kept a month or two1 a quantity of carburetted and sulphuretted hydrogen escapes1 and the water is so black and offensive as scarcely to be borne4 ,upon racking it off1 however1 into large earthen vessels1 and exposing it to the air1 it gradually deposits a quantity of black slimy mud1 becomes clear as crystal1 and remarkably sweet and palatable4 ,it might1 at first sight1 be expected that the water of the ,thames1 after having received all the contents of the sewers1 drains1 and water courses1 of a large town1 should acquire thereby such impregnation with foreign matters1 as to become very impure2 but it appears1 from the most accurate experiments that have been made1 that those kinds of impurities have no perceptible influence on the salubrious quality of a mass of water so immense1 and constantly kept in motion by the action of the tides4 ,some traces of animal matter may1 however1 be detected in the water of the ,thames2 for if nitrate of lead be dropped into it1#ad you will find that it becomes milky1 and that a white powder falls to the bottom1 which dissolves without effervescence in nitric acid4 ,it is1 therefore1 7says ,dr4 ,thomson7 a combination of oxide of lead with some animal matter4 ,,substances ,,usually ,,contained ,,in ,,common ,,water1 ,,and ,,tests ,,by ,,which ,,they ,,are ,,detected4 ,to acquire a knowledge of the general nature of common water1 it is only necessary to add to it a few chemical tests1 which will quickly indicate the presence or absence of the substances that may be expected4 ,almost the only salts contained in common waters are the carbonates1 sulphates1 and muriates of soda1 lime1 and magnesia2 and sometimes a very minute portion of iron may also be detected in them4 ,,experiment4 ,fill a wine-glass with distilled water1 and add to it a few drops of a solution of soap in alcohol1 the water will remain transparent4 ,this test is employed for ascertaining the presence of earthy salts in waters4 ,hence it produces no change when mingled with distilled or perfectly pure water2 but when added to water containing earthy salts1 a white flocculent matter becomes separated1 which speedily collects on the surface of the fluid4 ,now1 from the quantity of flocculent matter produced1 in equal quantities of water submitted to the test1 a tolerable notion may be formed of the degrees of hardness of different kinds of water1 at least so far as regards the fitness of the water for the ordinary purposes of domestic economy4 ,this may be rendered obvious in the following manner4 ,,experiment4 ,fill a number of wine-glasses with different kinds of pump or well water1 and let fall into each glass a few drops of the solution of soap in alcohol4 ,a turbidness will instantly ensue1 and a flocculent matter collect on the surface of the fluid1 if the mixture be left undisturbed4 ,the quantity of flocculent matter will be in the ratio of the quantity of earthy salts contained in the water4 ,it is obvious that the action of this test is not discriminative1 with regard to the chemical nature of the earthy salt present in the water4 ,it serves only to indicate the presence or absence of those kinds of substances which occasion that quality in water which is usually called hardness1 and which is always owing to salts with an earthy base4 ,if we wish to know the nature of the different acids and earths contained in the water1 the following test may be employed4#ae ,,experiment4 ,add about twenty drops of a solution of oxalate of ammonia1 to half a wine-glass of the water2 if a white precipitate ensues1 we conclude that the water contains lime4 ,by means of this test1 one grain of lime may be detected in #bd1bej of water4 ,if this test occasion a white precipitate in water taken fresh from the pump or spring1 and not after the water has been boiled and suffered to grow cold1 the lime is dissolved in the water by an excess of carbonic acid2 and if it continues to produce a precipitate in the water which has been concentrated by boiling1 we then are sure that the lime is combined with a fixed acid4 ,,experiment4 ,to detect the presence of iron1 add to a wine-glassful of the water a few drops of an infusion of nut-galls2 or better1 suffer a nut-gall to be suspended in it for twenty-four hours1 which will cause the water to acquire a blueish black colour1 if iron be present4 ,,experiment4 ,add a few grains of muriate of barytes1 to half a wine-glass of the water to be examined2 if it produces a turbidness which does not disappear by the admixture of a few drops of muriatic acid1 the presence of sulphuric acid is rendered obvious4 ,,experiment4 ,if a few drops of a solution of nitrate of silver occasions a milkiness with the water1 which vanishes again by the copious addition of liquid ammonia1 we have reason to believe that the water contains a salt1 one of the constituent parts of which is muriatic acid4 ,,experiment4 ,if lime water or barytic water occasions a precipitate which again vanishes by the admixture of muriatic acid1 then carbonic acid is present in the water4 ,,experiment4 ,if a solution of phosphate of soda produces a milkiness with the water1 after a previous addition to it of a similar quantity of neutral carbonate of ammonia1 we may then expect magnesia4 ,the application of this test is best made in the following manner3 ,concentrate a quantity of the water to be examined to about #a_/bj part of its bulk1 and drop into about half a wine-glassful1 about five grains of neutral carbonate of ammonia4 ,no magnesia becomes yet precipitated if this earth be present2 but on adding a like quantity of phosphate of soda1 the magnesia falls down1 as an insoluble salt4 ,it is essential that the carbonate of ammonia be neutral4 ,this test was first pointed out by ,dr4 ,wollaston4 ,the presence of oxygen gas loosely combined in water may readily be discovered in the following manner4 ,,experiment4 ,fill a vial with water1 and add to it a small quantity of green sulphate of iron4 ,if the water be entirely free of oxygen1 and if the vessel be well stopped and completely filled1 the solution is transparent2 but if otherwise1 it soon becomes slightly turbid1 from the oxide of iron attracting the oxygen1 and a small portion of it1 in this more highly oxidated state1 leaving the acid and being precipitated4 ,or1 according to a method pointed out by ,driessen1 the water is to be boiled for two hours in a flask filled with it1 and immersed in a vessel of water kept boiling1 with the mouth of the flask under the surface of the water3 it is to be inverted in quicksilver1 taking care that no air-bubble adheres to the side of the flask1 and being tinged with infusion of litmus1 a little nitrous gas is to be introduced3 if the oxygen gas has been sufficiently expelled from the water1 the purple colour of the litmus does not change2 while1 if oxygen be present1 it immediately becomes red4#af ,if we examine the different waters which are used for the ordinary purposes of life1 and judge of them by the above tests1 we shall find them to differ considerably from each other4 ,some contain a large quantity of saline and earthy matters1 whilst others are nearly pure4 ,the differences are produced by the great solvent power which water exercises upon most substances4 ,wells should never be lined with bricks1 which render soft water hard2 or1 if bricks be employed1 they should be bedded in and covered with cement4 ,,method ,,of ,,ascertaining ,,the ,,relative ,,quantity ,,of ,,each ,,of ,,the ,,different ,,substances ,,usually ,,contained ,,in ,,common ,,water4 ,to ascertain the quantity of earthy and saline matter contained in water1 the following is the most simple and easy method4 ,,experiment4 ,put any measured quantity of the water into a platina1 or silver evaporating basin1 the weight of which is known1 and evaporate the water upon a steam bath1 at a temperature of about #ahj1 nearly to dryness2 and1 lastly1 remove the basin to a sand bath1 and let the mass be evaporated to perfect dryness4 ,the weight of the platina basin being already known1 we have only to weigh it carefully4 ,when the solid saline contents of the water is attached to it1 the increase of weight gives the quantity of solid matter contained in a given quantity of the water4 ,,experiment4 ,pour upon the saline contents a quantity of distilled water equal to that in which the obtained salts were originally dissolved4 ,if the whole saline matter become dissolved in this water1 there is reason to believe that the saline matter has not been altered during the evaporation of the water4 ,but if a portion remain undissolved1 as is usually the case1 then we may conclude that some of the salts have mutually decomposed each other1 when brought into a concentrated state by the evaporation1 and that salts have been formed which did not originally exist in the water before its evaporation4 ,we have already mentioned that almost the only salts contained in common waters1 are the carbonates1 sulphates1 and muriates1 of soda1 lime1 and magnesia2 and sometimes a very minute portion of iron4 ,having determined the different acids and bases present1 in the manner stated at p4 #di1 we may easily ascertain the relative weight of each4 ,the following formula suggested by ,dr4 ,murray1#ag is fully as accurate a means of analysing waters as any other1 and it is easy of execution4 ,the weight of the saline ingredients of a given quantity of water being determined1 we may proceed to the accurate analysis of it in the following manner4 ,,experiment4 ,measure out a determinate volume of the water 7as #ejj or #ajjj cubic inches17 and evaporate it gradually1 in an unglazed open vessel defended from dust1 to one third of its original bulk2 then divide this evaporated liquid into three equal portions4 ,,experiment4 ,drop into the first portion1 muriate of barytes2 wash the precipitate1 collect it1 dry it at a red heat upon platina foil1 and weigh it2 digest it in nitric acid1 dry it1 and weigh it again4 ,the loss of weight indicates the quantity of carbonate of barytes which the precipitate contained4 ,the residual weight is sulphate of barytes2 the carbonic acid in the water is equivalent to #j1bb of the weight of the carbonate of barytes2 the sulphuric acid to #j1cci of the weight of the sulphate of barytes4 ,,experiment4 ,precipitate the second portion of the concentrated water1 by the addition of nitrate of silver2 wash the precipitate1 dry it1 and fuse it on a piece of foil platina1 previously weighed4 ,by weighing the foil containing the fused chloride of silver1 the weight of the precipitate may be ascertained4 ,the fourth part of this weight is equivalent to the weight of the muriatic acid contained in the portion of water precipitated4 ,,experiment4 ,precipitate the third portion of the water by the addition of oxalate of ammonia2 wash and dry the precipitate2 expose it to a red heat1 on a platina foil1 or in a capsule of platina2 pour on it some dilute sulphuric acid2 digest for some time1 then evaporate to dryness1 expose the capsule to a pretty strong heat1 and1 lastly1 weigh the sulphate of lime thus produced3 #j4dec of its weight indicate the quantity of lime in the portion of water precipitated4 ,,experiment4 ,add to the same third portion of the water thus freed from lime1 a portion of a solution of neutral carbonate of ammonia1 and then add phosphoric acid1 drop by drop1 as long as any precipitate falls down4 ,wash the precipitate1 dry it1 and expose it to a red heat in a platina capsule3 it is phosphate of magnesia4 #j4ceg of the weight of this salt is equivalent to the weight of the magnesia contained in the water4 ,,experiment4 ,if the water contain a minute portion of iron1 a quantity of it equal to one of the three preceding portions1 must be taken and mixed with a solution of benzoate of ammonia4 ,the precipitate being washed1 dried1 and exposed to a red heat1 and weighed1 nine-tenths of its weight indicate the weight of protoxide of iron contained in the water4 ,in this manner the quantity of all the substances contained in the water will be ascertained1 except there be any soda4 ,to know the amount of it1 the following method1 pointed out by ,dr4 ,murray1 answers very well4 ,,experiment4 ,evaporate a portion of the water to one third of its bulk4 ,precipitate the carbonic and sulphuric acids by the addition of muriate of barytes1 taking care not to add any excess of the tests4 ,precipitate the lime by oxalate of ammonia1 and the magnesia by carbonate of ammonia and phosphoric acid4 7,page #eb47 ,then evaporate the liquid thus treated to dryness4 ,a quantity of common salt will remain3 let this be exposed to a red heat2 #j4d of its weight indicate the sodium contained in the bulk of water employed2 and #j4d sodium are equivalent to #j4ec of soda4 ,it seems hardly requisite to mention some other substances that occasionally make their appearance in the waters used for domestic purposes4 ,a fine divided sand is a common constituent1 which is easily obtained in a separate state4 ,we have only to evaporate a portion of the water to dryness1 and redissolve the saline residue in distilled water4 ,the silicious sand remains undissolved1 and betrays itself by its insolubility in acids1 and its easy fusibility into a transparant glass1 with soda1 before the blow-pipe4 ,,deleterious ,,effects ,,of ,,keeping ,,water ,,for ,,domestic ,,economy ,,in ,,leaden ,,reservoirs4 ,the deleterious effect of lead1 when taken into the stomach1 is at present so universally known1 that it is quite unnecessary to adduce any argument in proof of its dangerous tendency4 ,the ancients were1 upwards of #bjjj years ago1 as well aware of the pernicious quality of this metal as we are at the present day2 and indeed they appeared to have been much more apprehensive of its effects1 and scrupulous in the application of it to purposes of domestic economy4 ,their precautions may have been occasionally carried to an unnecessary length4 ,this was the natural consequence of the imperfect state of experimental knowledge at that period4 ,when men were unable to detect the poisonous matters--to be over scrupulous in the use of such water1 was an error on the right side4 ,the moderns1 on the other hand1 in part1 perhaps1 from an ill-founded confidence1 and inattention to a careful and continued examination of its effects1 have fallen into an opposite error4 ,there can be no doubt that the mode of preserving water intended for food or drink in leaden reservoirs1 is exceedingly improper2 and although pure water exercises no sensible action upon metallic lead1 provided air be excluded1 the metal is certainly acted on by the water when air is admitted3 this effect is so obvious1 that it cannot escape the notice of the least attentive observer4 ,the white line which may be seen at the surface of the water preserved in leaden cisterns1 where the metal touches the water and where the air is admitted1 is a carbonate of lead1 formed at the expense of the metal4 ,this substance1 when taken into the stomach1 is highly deleterious to health4 ,this was the reason which induced the ancients to condemn leaden pipes for the conveyance of water2 it having been remarked that persons who swallowed the sediment of such water1 became affected with disorders of the bowels4#ah ,leaden water reservoirs were condemned in ancient times by ,hyppocrates1 ,galen1 and ,vitruvius1 as dangerous3 in addition to which1 we may depend on the observations of ,van ,swieten1 ,tronchin1 and others1 who have quoted numerous unhappy examples of whole families poisoned by water which had remained in reservoirs of lead4 ,dr4 ,johnston1 ,dr4 ,percival1 ,sir ,george ,baker1 and ,dr4 ,lamb1 have likewise recorded numerous instances where dangerous diseases ensued from the use of water impregnated with lead4 ,different potable waters have unequal solvent powers on this metal4 ,in some places the use of leaden pumps has been discontinued1 from the expense entailed upon the proprietors by the constant want of repair4 ,dr4 ,lamb#ai states an instance where the proprietor of a well ordered his plumber to make the lead of a pump of double the thickness of the metal usually employed for pumps1 to save the charge of repairs2 because he had observed that the water was so hard1 as he called it1 that it corroded the lead very soon4 ,the following instance is related by ,sir ,george ,baker3#bj ,a gentleman was the father of a numerous offspring1 having had one-and-twenty children1 of whom eight died young1 and thirteen survived their parents4 ,during their infancy1 and indeed until they had quitted the place of their usual residence1 they were all remarkably unhealthy2 being particularly subject to disorders of the stomach and bowels4 ,the father1 during many years1 was paralytic2 the mother1 for a long time1 was subject to colics and bilious obstructions4 ,after the death of the parents1 the family sold the house which they had so long inhabited4 ,the purchaser found it necessary to repair the pump4 ,this was made of lead2 which1 upon examination was found to be so corroded1 that several perforations were observed in the cylinder1 in which the bucket plays2 and the cistern in the upper part was reduced to the thinness of common brown paper1 and was full of holes1 like a sieve4 ,i have myself seen numerous instances where leaden cisterns have been completely corroded by the action of water with which they were in contact3 and there is1 perhaps1 not a plumber who cannot give testimony of having experienced numerous similar instances in the practice of his trade4 ,i have been frequently called upon to examine leaden cisterns1 which had become leaky on account of the action of the water which they contained2 and ,i could adduce an instance of a legal controversy having taken place to settle the disputes between the proprietors of an estate and a plumber1 originating from a similar cause--the plumber being accused of having furnished a faulty reservoir2 whereas the case was proved to be owing to the chemical action of the water on the lead4 ,water containing a large quantity of common air and carbonic acid gas1 always acts very sensibly on metallic lead4 ,water1 which has no sensible action1 in its natural state1 upon lead1 may acquire the capability of acting on it by heterogeneous matter1 which it may accidentally receive4 ,numerous instances have shewn that vegetable matter1 such as leaves1 falling into leaden cisterns filled with water1 imparted to the water a considerable solvent power of action on the lead1 which1 in its natural state it did not possess4 ,hence the necessity of keeping leaden cisterns clean2 and this is the more necessary1 as their situations expose them to accidental impurities4 ,the noted saturnine colic of ,amsterdam1 described by ,tronchin1 originated from such a circumstance2 as also the case related by ,van ,swieten1#ba of a whole family afflicted with the same complaint1 from such a cistern4 ,and it is highly probable that the case of disease recorded by ,dr4 ,duncan1#bb proceeded more from some foulness in the cistern1 than from the solvent power of the water4 ,in this instance the officers of the packet boat used water for their drink and cooking out of a leaden cistern1 whilst the sailors used the water taken from the same source1 except that theirs was kept in wooden vessels4 ,the consequence was1 that all the officers were seized with the colic1 and all the men continued healthy4 ,the carelessness of the bulk of mankind1 ,dr4 ,lambe very justly observes1 to these things1 is so great1 that to repeat them again and again cannot be wholly useless4 ,although the great majority of persons who daily use water kept in leaden cisterns receive no sensible injury1 yet the apparent salubrity must be ascribed to the great slowness of its operation1 and the minuteness of the dose taken1 the effects of which become modified by different causes and different constitutions1 and according to the predisposition to diseases inherent in different individuals4 ,the supposed security of the multitude who use the water with impunity1 amounts to no more than presumption1 in favour of any individual1 which may or may not be confirmed by experience4 ,independent of the morbid susceptibility of impressions which distinguish certain habits1 there is1 besides1 much variety in the original constitution of the human frame1 of which we are totally ignorant4 ,the susceptibility or proneness to disease of each individual1 must be esteemed peculiar to himself4 ,confiding to the experience of others is a ground of security which may prove fallacious2 and the danger can with certainty be obviated only by avoiding its source4 ,and considering the various and complicated changes of the human frame1 under different circumstances and at different ages1 it is neither impossible nor improbable that the substances taken into the system at one period1 and even for a series of years1 with apparent impunity may1 notwithstanding1 at another period1 be eventually the occasion of disease and of death4 ,the experience of a single person1 or of many persons1 however numerous1 is quite incompetent to the decision of a question of this nature4 ,the pernicious effects of an intemperate use of spiritous liquors is not less certain because we often see habitual drunkards enjoy a state of good health1 and arrive at old age3 and the same may be said of individuals who indulge in vices of all kinds1 evidently destructive to life2 many of whom1 in spite of their bad habits1 attain to a vigorous old age4#bc ,in confirmation of these remarks1 we adduce the following account of the effect of water contaminated by lead1 given by ,sir ,g4 ,baker3 ,the most remarkable case on the subject that now occurs to my memory1 is that of ,lord ,ashburnham's family1 in ,sussex2 to which1 spring water was supplied1 from a considerable distance1 in leaden pipes4 ,in consequence1 his ,lordship's servants were every year tormented with colic1 and some of them died4 ,an eminent physician1 of ,battle1 who corresponded with me on the subject1 sent up some gallons of that water1 which were analysed by ,dr4 ,higgins1 who reported that the water had contained more than the common quantity of carbonic acid2 and that he found in it lead in solution1 which he attributed to the carbonic acid4 ,in consequence of this1 ,lord ,ashburnham substituted wooden for leaden pipes2 and from that time his family have had no particular complaints in their bowels4 ,richmond1 ,sept4 #bg1 #ahjb4 ,,method ,,of ,,detecting ,,lead1 ,,when ,,contained ,,in ,,water4 ,one of the most delicate tests for detecting lead1 is water impregnated with sulphuretted hydrogen gas1 which instantly imparts to the fluid containing the minutest quantity of lead1 a brown or blackish tinge4 ,this test is so delicate that distilled water1 when condensed by a leaden pipe in a still tub1 is affected by it4 ,to shew the action of this test1 the following experiments will serve4 ,,experiment4 ,pour into a wine-glass containing distilled water1 an equal quantity of water impregnated with sulphuretted hydrogen gas3 no change will take place2 but if a #a_/d of a grain of acetate of lead 7sugar of lead of commerce71 or any other preparation of lead1 be added1 the mixture will instantly turn brown and dark-coloured4 ,to apply this test1 one part of the suspected water need merely to be mingled with a like quantity of water impregnated with sulphuretted hydrogen4 ,or better1 a larger quantity1 a gallon for example1 of the water may be concentrated by evaporation to about half a pint1 and then submitted to the action of the test4 ,another and more efficient mode of applying this test1 is1 to pass a current of sulphuretted hydrogen gas through the suspected water in the following manner4 ,,experiment4 ,illustration ,take a bottle 7a7 or ,florence flask1 adapt to the mouth of it a cork furnished with a glass tube 7b71 bent at right angles2 let one leg of the tube be immersed in the vial 7c7 containing the water to be examined2 as shewn in the following sketch4 ,then take one part of sulphuret of antimony of commerce1 break it into pieces of half the size of split pease1 put it into the flask1 and pour upon it four parts of common concentrated muriatic acid 7spirit of salt of commerce74 ,sulphuretted hydrogen gas will become disengaged from the materials in abundance1 and pass through the water in the vial 7c74 ,let the extrication of the gas be continued for about five minutes2 and if the minutest quantity of lead be present1 the water will acquire a dark-brown or blackish tinge4 ,the extrication of the gas is facilitated by the application of a gentle heat4 ,the action of the sulphuretted hydrogen test1 when applied in this manner1 is astonishingly great2 for one part of acetate of lead may be detected by means of it1 in #bjjjj parts of water4#bd ,another test for readily detecting lead in water1 is sulphuretted chyazate of potash1 first pointed out as such by ,mr4 ,porret4 ,a few drops of this re-agent1 added to water containing lead1 occasion a white precipitate1 consisting of small brilliant scales of a considerable lustre4 ,sulphate of potash1 or sulphate of soda1 is likewise a very delicate test for detecting minute portions of lead4 ,dr4 ,thomson#be discovered1 by means of it1 one part of lead in #ajjjjj parts of water2 and this acute ,philosopher considers it as the most unequivocal test of lead that we possess4 ,dr4 ,thomson remarks that no other precipitate can well be confounded with it1 except sulphate of barytes2 and there is no probability of the presence of barytes existing in common water4 ,carbonate of potash1 or carbonate of soda1 may also be used as agents to detect the presence of lead4 ,by means of these salts ,dr4 ,thomson was enabled to detect the presence of a smaller quantity of lead in distilled water1 than by the action of sulphuretted hydrogen4 ,but the reader must here be told1 that the use of these tests cannot be entrusted to an unskilful hand2 because the alkaline carbonates throw down also lime and magnesia1 two substances which are frequently found in common water2 the former tests1 namely1 water impregnated with sulphuretted hydrogen gas1 and nascent sulphuretted hydrogen1 are therefore preferable4 ,it is absolutely essential that the water impregnated with sulphuretted hydrogen1 when employed as a test for detecting very minute quantities of lead1 be fresh prepared2 and if sulphate of potash1 or sulphate of soda1 be used as tests1 they should be perfectly pure4 ,sulphate of potash is preferable to sulphate of soda4 ,it is likewise advisable to act with these tests upon water concentrated by boiling4 ,the water to which the test has been added does sometimes appear not to undergo any change1 at first2 it is therefore necessary to suffer the mixture to stand for a few hours2 after which time the action of the test will be more evident4 ,mr4 ,silvester#bf has proposed gallic acid as a delicate test for detecting lead4 ,,footnotes3 #aa ,dalton1 ,manchester ,memoirs1 vol4 iv4 p4 #ee4 #ab ,marsden's ,history of ,sumatra4 #ac ,manchester ,memoirs vol4 x4 #ahai4 #ad ,observations on the ,water with which ,tunbridge ,wells is chiefly supplied for ,domestic ,purposes1 by ,dr4 ,thomson2 forming an ,appendix to an ,analysis of the ,mineral ,waters of ,tunbridge ,wells1 by ,dr4 ,scudamore4 #ae ,it is absolutely essential that the tests should be pure4 #af ,philosophical ,magazine1 vol4 xv4 p4 #beb4 #ag ,transactions of the ,royal ,society of ,edinburgh1 vol4 viii4 p4 #bei4 #ah ,sir ,g4 ,baker1 ,med4 ,trans4 vol4 i4 p4 #bhj4 #ai ,lamb on ,spring ,water4 #bj ,medical ,trans4 vol4 i4 p4 #dbj4 #ba ,van ,swieten ad ,boerhaave1 ,aphorisms1 #ajfj4 ,comment4 #bb ,medical ,comment4 ,dec4 #b1 #agid4 #bc ,lambe on ,spring ,water4 #bd ,see ,an ,analysis of the ,mineral ,waters of ,tunbridge ,wells1 by ,dr4 ,scudamore1 p4 #ee4 ,the application of the sulphuretted hydrogen test requires some precautions in those cases where other metals besides lead may be expected2 because silver1 quicksilver1 tin1 copper1 and several other metals1 are affected by it1 as well as lead2 but there is no chance of these metals being met with in common water4--,see ,chemical ,tests1 third edition1 p4 #bjg4 #be ,analysis of ,tunbridge ,wells ,water1 by ,dr4 ,scudamore1 p4 #ee4 #bf ,nicholson's ,journal1 p4 #cc1 #caj4 ,adulteration of ,wine4 ,it is sufficiently obvious1 that few of those commodities1 which are the objects of commerce1 are adulterated to a greater extent than wine4 ,all persons moderately conversant with the subject1 are aware1 that a portion of alum is added to young and meagre red wines1 for the purpose of brightening their colour2 that ,brazil wood1 or the husks of elderberries and bilberries1#bg are employed to impart a deep rich purple tint to red ,port of a pale1 faint colour2 that gypsum is used to render cloudy white wines transparent2#bh that an additional astringency is imparted to immature red wines by means of oak-wood sawdust1#bi and the husks of filberts2 and that a mixture of spoiled foreign and home-made wines is converted into the wretched compound frequently sold in this town by the name of genuine old ,port4 ,various expedients are resorted to for the purpose of communicating particular flavours to insipid wines4 ,thus a nutty flavour is produced by bitter almonds2 factitious ,port wine is flavoured with a tincture drawn from the seeds of raisins2 and the ingredients employed to form the bouquet of high-flavoured wines1 are sweet-brier1 oris-root1 clary1 cherry laurel water1 and elder-flowers4 ,the flavouring ingredients used by manufacturers1 may all be purchased by those dealers in wine who are initiated in the mysteries of the trade2 and even a manuscript recipe book for preparing them1 and the whole mystery of managing all sorts of wines1 may be obtained on payment of a considerable fee4 ,the sophistication of wine with substances not absolutely noxious to health1 is carried to an enormous extent in this metropolis4 ,many thousand pipes of spoiled cyder are annually brought hither from the country1 for the purpose of being converted into factitious ,port wine4 ,the art of manufacturing spurious wine is a regular trade of great extent in this metropolis4 ,there is1 in this city1 a certain fraternity of chemical operators1 who work underground in holes1 caverns1 and dark retirements1 to conceal their mysteries from the eyes and observation of mankind4 ,these subterraneous philosophers are daily employed in the transmutation of liquors2 and by the power of magical drugs and incantations1 raising under the streets of ,london the choicest products of the hills and valleys of ,france4 ,they can squeeze ,bourdeaux out of the sloe1 and draw ,champagne from an apple4 ,virgil1 in that remarkable prophecy1 ,incultisque ruhens pendebit sentibus uva4 ,virg4 ,ecl4 iv4 #bi4 ,the ripening grape shall hang on every thorn4 seems to have hinted at this art1 which can turn a plantation of northern hedges into a vineyard4 ,these adepts are known among one another by the name of ,wine-brewers2 and1 ,i am afraid1 do great injury1 not only to her ,majesty's customs1 but to the bodies of many of her good subjects4#cj ,the following are a few of the recipes employed in the manufacture of spurious wine3 ,to make ,british ,port ,wine4#ca--,take of ,british grape wine1 or good cyder1 #d gallons2 of the juice of red beet root two quarts2 brandy1 two quarts2 logwood #d ounces2 rhatany root1 bruised1 half a pound3 first infuse the logwood and rhatany root in brandy1 and a gallon of grape wine or cyder for one week2 then strain off the liquor1 and mix it with the other ingredients2 keep it in a cask for a month1 when it will be fit to bottle4 ,british ,champagne4--,take of white sugar1 #h pounds2 the whitest brown sugar1 #g pounds1 crystalline lemon acid1 or tartaric acid1 #a ounce and a quarter1 pure water1 #h gallons2 white grape wine1 two quarts1 or perry1 #d quarts2 of ,french brandy1 #c pints4 ,put the sugar in the water1 skimming it occasionally for two hours1 then pour it into a tub and dissolve in it the acid2 before it is cold1 add some yeast and ferment4 ,put it into a clean cask and add the other ingredients4 ,the cask is then to be well bunged1 and kept in a cool place for two or three months2 then bottle it and keep it cool for a month longer1 when it will be fit for use4 ,if it should not be perfectly clear after standing in the cask two or three months1 it should be rendered so by the use of isinglass4 ,by adding #a lb4 of fresh or preserved strawberries1 and #b ounces of powdered cochineal1 the ,,pink ,champagne may be made4 ,southampton ,port4#cb--,take cyder1 #cf gallons2 elder wine1 #aa gallons2 brandy1 #e gallons2 damson wine1 #aa gallons2 mix4 ,the particular and separate department in this factitious wine trade1 called crusting1 consists in lining the interior surface of empty wine-bottles1 in part1 with a red crust of super-tartrate of potash1 by suffering a saturated hot solution of this salt1 coloured red with a decoction of ,brazil-wood1 to crystallize within them2 and after this simulation of maturity is perfected1 they are filled with the compound called ,port wine4 ,other artisans are regularly employed in staining the lower extremities of bottle-corks with a fine red colour1 to appear1 on being drawn1 as if they had been long in contact with the wine4 ,the preparation of an astringent extract1 to produce1 from spoiled home-made and foreign wines1 a genuine old ,port1 by mere admixture2 or to impart to a weak wine a rough austere taste1 a fine colour1 and a peculiar flavour2 forms one branch of the business of particular wine-coopers3 while the mellowing and restoring of spoiled white wines1 is the sole occupation of men who are called refiners of wine4 ,we have stated that a crystalline crust is formed on the interior surface of bottles1 for the purpose of misleading the unwary into a belief that the wine contained in them is of a certain age4 ,a correspondent operation is performed on the wooden cask2 the whole interior of which is stained artificially with a crystalline crust of super-tartrate of potash1 artfully affixed in a manner precisely similar to that before stated4 ,thus the wine-merchant1 after bottling off a pipe of wine1 is enabled to impose on the understanding of his customers1 by taking to pieces the cask1 and exhibiting the beautiful dark coloured and fine crystalline crust1 as an indubitable proof of the age of the wine2 a practice by no means uncommon1 to flatter the vanity of those who pride themselves in their acute discrimination of wines4 ,these and many other sophistications1 which have long been practised with impunity1 are considered as legitimate by those who pride themselves for their skill in the art of managing1 or1 according to the familiar phrase1 doctoring wines4 ,the plea alleged in exculpation of them1 is1 that1 though deceptive1 they are harmless3 but even admitting this as a palliation1 yet they form only one department of an art which includes other processes of a tendency absolutely criminal4 ,several well-authenticated facts have convinced me that the adulteration of wine with substances deleterious to health1 is certainly practised oftener than is1 perhaps1 suspected2 and it would be easy to give some instances of very serious effects having arisen from wines contaminated with deleterious substances1 were this a subject on which ,i meant to speak4 ,the following statement is copied from the ,monthly ,magazine for ,march #ahaa1 p4 #ahh4 ,on the #agth of ,january1 the passengers by the ,highflyer coach1 from the north1 dined1 as usual1 at ,newark4 ,a bottle of ,port wine was ordered2 on tasting which1 one of the passengers observed that it had an unpleasant flavour1 and begged that it might be changed4 ,the waiter took away the bottle1 poured into a fresh decanter half the wine which had been objected to1 and filled it up from another bottle4 ,this he took into the room1 and the greater part was drank by the passengers1 who1 after the coach had set out towards ,grantham1 were seized with extreme sickness2 one gentleman in particular1 who had taken more of the wine than the others1 it was thought would have died1 but has since recovered4 ,the half of the bottle of wine sent out of the passengers' room1 was put aside for the purpose of mixing negus4 ,in the evening1 ,mr4 ,bland1 of ,newark1 went into the hotel1 and drank a glass or two of wine and water4 ,he returned home at his usual hour1 and went to bed2 in the middle of the night he was taken so ill1 as to induce ,mrs4 ,bland to send for his brother1 an apothecary in the town2 but before that gentleman arrived1 he was dead4 ,an inquest was held1 and the jury1 after the fullest enquiry1 and the examination of the surgeons by whom the body was opened1 returned a verdict of--,died by ,poison4 ,the most dangerous adulteration of wine is by some preparations of lead1 which possess the property of stopping the progress of acescence of wine1 and also of rendering white wines1 when muddy1 transparent4 ,i have good reason to state that lead is certainly employed for this purpose4 ,the effect is very rapid2 and there appears to be no other method known1 of rapidly recovering ropy wines4 ,wine merchants persuade themselves that the minute quantity of lead employed for that purpose is perfectly harmless1 and that no atom of lead remains in the wine4 ,chemical analysis proves the contrary2 and the practice of clarifying spoiled white wines by means of lead1 must be pronounced as highly deleterious4 ,lead1 in whatever state it be taken into the stomach1 occasions terrible diseases2 and wine1 adulterated with the minutest quantity of it1 becomes a slow poison4 ,the merchant or dealer who practises this dangerous sophistication1 adds the crime of murder to that of fraud1 and deliberately scatters the seeds of disease and death among those consumers who contribute to his emolument4 ,if to debase the current coin of the realm be denounced as a capital offence1 what punishment should be awarded against a practice which converts into poison a liquor used for sacred purposes4 ,dr4 ,watson#cc relates1 that the method of adulterating wine with lead1 was at one time a common practice in ,paris4 ,dr4 ,warren#cd states an instance of thirty-two persons having become severely ill1 after drinking white wine that had been adulterated with lead4 ,one of them died1 and one became paralytic4 ,in ,graham's ,treatise on ,wine-,making1#ce under the article of ,secrets1 belonging to the mysteries of vintners1 p4 #ca1 lead is recommended to prevent wine from becoming acid4 ,the following lines are copied from ,mr4 ,graham's work3 ,to hinder ,wine from turning4 ,put a pound of melted lead1 in fair water1 into your cask1 pretty warm1 and stop it close4 ,to soften ,grey ,wine4 ,put in a little vinegar wherein litharge has been well steeped1 and boil some honey1 to draw out the wax4 ,strain it through a cloth1 and put a quart of it into a tierce of wine1 and this will mend it4 99 99 99 99 99 ,the ancients knew that lead rendered harsh wines milder1 and preserved it from acidity1 without being aware that it was pernicious3 it was therefore long used with confidence2 and when its effects were discovered1 they were not ascribed to that metal1 but to some other cause4#cf ,when the ,greek and ,roman wine merchants wished to try whether their wine was spoiled1 they immersed in it a plate of lead2#cg if the colour of the lead were corroded1 they concluded that their wine was spoiled4 ,wine may become accidentally impregnated with lead4 ,it is well known that bottles in which wine has been kept1 are usually cleaned by means of shot1 which by its rolling motion detaches the super-tartrate of potash from the sides of the bottles4 ,this practice1 which is generally pursued by wine-merchants1 may give rise to serious consequences1 as will become evident from the following case3#ch ,a gentleman who had never in his life experienced a day's illness1 and who was constantly in the habit of drinking half a bottle of ,madeira wine after his dinner1 was taken ill1 three hours after dinner1 with a severe pain in the stomach and violent bowel colic1 which gradually yielded within twelve hours to the remedies prescribed by his medical adviser4 ,the day following he drank the remainder of the same bottle of wine which was left the preceding day1 and within two hours afterwards he was again seized with the most violent colliquative pains1 headach1 shiverings1 and great pain over the whole body4 ,his apothecary becoming suspicious that the wine he had drank might be the cause of the disease1 ordered the bottle from which the wine had been decanted to be brought to him1 with a view that he might examine the dregs1 if any were left4 ,the bottle happening to slip out of the hand of the servant1 disclosed a row of shot wedged forcibly into the angular bent-up circumference of it4 ,on examining the beads of shot1 they crumbled into dust1 the outer crust 7defended by a coat of black lead with which the shot is glazed7 being alone left unacted on1 whilst the remainder of the metal was dissolved4 ,the wine1 therefore1 had become contaminated with lead and arsenic1 the shot being a compound of these metals1 which no doubt had produced the mischief4 ,,test ,,for ,,detecting ,,the ,,deleterious ,,adulterations ,,of ,,wine4 ,a ready re-agent for detecting the presence of lead1 or any other deleterious metal in wine1 is known by the name of the wine test4 ,it consists of water saturated with sulphuretted hydrogen gas1 acidulated with muriatic acid4 ,by adding one part of it1 to two of wine1 or any other liquid suspected to contain lead1 a dark coloured or black precipitate will fall down1 which does not disappear by an addition of muriatic acid2 and this precipitate1 dried and fused before the blowpipe on a piece of charcoal1 yields a globule of metallic lead4 ,this test does not precipitate iron2 the muriatic acid retains iron in solution when combined with sulphuretted hydrogen2 and any acid in the wine has no effect in precipitating any of the sulphur of the test liquor4 ,or a still more efficacious method is1 to pass a current of sulphuretted hydrogen gas through the wine1 in the manner described1 p4 #gj1 having previously acidulated the wine with muriatic acid4 ,the wine test sometimes employed is prepared in the following manner3--,mix equal parts of finely powdered sulphur and of slacked quick-lime1 and expose it to a red heat for twenty minutes4 ,to thirty-six grains of this sulphuret of lime1 add twenty-six grains of super-tartrate of potassa2 put the mixture into an ounce bottle1 and fill up the bottle with water that has been previously boiled1 and suffered to cool4 ,the liquor1 after having been repeatedly shaken1 and allowed to become clear1 by the subsidence of the undissolved matter1 may then be poured into another phial1 into which about twenty drops of muriatic acid have been previously put4 ,it is then ready for use4 ,this test1 when mingled with wine containing lead or copper1 turns the wine of a dark-brown or black colour4 ,but the mere application of sulphuretted hydrogen gas to wine1 acidulated by muriatic acid1 is a far more preferable mode of detecting lead in wine4 ,m4 ,vogel#ci has lately recommended acetate of lead as a test for detecting extraneous colours in red wine4 ,he remarks1 that none of the substances that can be employed for colouring wine1 such as the berries of the ,vaccinium ,mirtillus 7bilberries71 elderberries1 and ,campeach wood1 produce with genuine red wine1 a greenish grey precipitate1 which is the colour that is procured by this test by means of genuine red wines4 ,wine coloured with the juice of the bilberries1 or elderberries1 or ,campeach wood1 produces1 with acetate of lead1 a deep blue precipitate2 and ,brazil-wood1 red saunders1 and the red beet1 produce a colour which is precipitated red by acetate of lead4 ,wine coloured by beet root is also rendered colourless by lime water2 but the weakest acid brings back the colour4 ,as the colouring matter of red wines resides in the skin of the grape1 ,m4 ,vogel prepared a quantity of skins1 and reduced them to powder4 ,in this state he found that they communicated to alcohol a deep red colour3 a paper stained with this colour was rendered red by acids and green by alkalies4 ,m4 ,vogel made a quantity of red wine from black grapes1 for the purpose of his experiments2 and this produced the genuine greyish green precipitate with acetate of lead4 ,he also found the same coloured precipitate in two specimens of red wine1 the genuineness of which could not be suspected2 the one from ,chateau-,marguaux1 and the other from the neighbourhood of ,coblentz4 ,,specific ,,differences1 ,,and ,,component ,,parts ,,of ,,wine4 ,every body knows that no product of the arts varies so much as wine2 that different countries1 and sometimes the different provinces of the same country1 produce different wines4 ,these differences1 no doubt1 must be attributed chiefly to the climate in which the vineyard is situated--to its culture--the quantity of sugar contained in the grape juice--the manufacture of the wine2 or the mode of suffering its fermentation to be accomplished4 ,if the grapes be gathered unripe1 the wine abounds with acid2 but if the fruit be gathered ripe1 the wine will be rich4 ,when the proportion of sugar in the grape is sufficient1 and the fermentation complete1 the wine is perfect and generous4 ,if the quantity of sugar be too large1 part of it remains undecomposed1 as the fermentation is languid1 and the wine is sweet and luscious2 if1 on the contrary1 it contains1 even when full ripe1 only a small portion of sugar1 the wine is thin and weak2 and if it be bottled before the fermentation be completed1 part of the sugar remains undecomposed1 the fermentation will go on slowly in the bottle1 and1 on drawing the cork1 the wine sparkles in the glass2 as1 for example1 ,champagne4 ,such wines are not sufficiently mature4 ,when the must is separated from the husk of the red grape before it is fermented1 the wine has little or no colour3 these are called white wines4 ,if1 on the contrary1 the husks are allowed to remain in the must while the fermentation is going on1 the alcohol dissolves the colouring matter of the husks1 and the wine is coloured3 such are called red wines4 ,hence white wines are often prepared from red grapes1 the liquor being drawn off before it has acquired the red colour2 for the skin of the grape only gives the colour4 ,besides in these principal circumstances1 wines vary much in flavour4 ,all wines contain one common and identical principle1 from which their similar effects are produced2 namely1 brandy or alcohol4 ,it is especially by the different proportions of brandy contained in wines1 that they differ most from one another4 ,when wine is distilled1 the alcohol readily separates4 ,the spirit thus obtained is well known under the name of brandy4 ,all wines contain also a free acid2 hence they turn blue tincture of cabbage1 red4 ,the acid found in the greatest abundance in grape wines1 is tartaric acid4 ,every wine contains likewise a portion of super-tartrate of potash1 and extractive matter1 derived from the juice of the grape4 ,these substances deposit slowly in the vessel in which they are kept4 ,to this is owing the improvement of wine from age4 ,those wines which effervesce or froth1 when poured into a glass1 contain also carbonic acid1 to which their briskness is owing4 ,the peculiar flavour and odour of different kinds of wines probably depend upon the presence of a volatile oil1 so small in quantity that it cannot be separated4 ,,easy ,,method ,,of ,,ascertaining ,,the ,,quantity ,,of ,,brandy ,,contained ,,in ,,various ,,sorts ,,of ,,wine4 ,the strength of all wines depends upon the quantity of alcohol or brandy which they contain4 ,mr4 ,brande1 and ,gay-,lussac1 have proved1 by very decisive experiments1 that all wines contain brandy or alcohol ready formed4 ,the following is the process discovered by ,mr4 ,brande1 for ascertaining the quantity of spirit1 or brandy1 contained in different sorts of wine4 ,,experiment4 ,add to eight parts1 by measure1 of the wine to be examined1 one part of a concentrated solution of sub-acetate of lead3 a dense insoluble precipitate will ensue2 which is a combination of the test liquor with the colouring1 extractive1 and acid matter of the wine4 ,shake the mixture for a few minutes1 pour the whole upon a filtre1 and collect the filtered fluid4 ,it contains the brandy or spirit1 and water of the wine1 together with a portion of the sub-acetate of lead4 ,add1 in small quantities at a time1 to this fluid1 warm1 dry1 and pure sub-carbonate of potash 7not salt of tartar1 or sub-carbonate of potash of commerce71 which has previously been freed from water by heat1 till the last portion added remains undissolved4 ,the brandy or spirit contained in the fluid will become separated2 for the sub-carbonate of potash abstracts from it the whole of the water with which it was combined2 the brandy or spirit of wine forming a distinct stratum1 which floats upon the aqueous solution of the alkaline salt4 ,if the experiment be made in a glass tube1 from one-half inch to two inches in diameter1 and graduated into #ajj equal parts1 the per centage of spirit1 in a given quantity of wine1 may be read off by mere inspection4 ,in this manner the strength of any wine may be examined4 ,tabular ,view1 exhibiting the ,per ,centage of ,brandy or ,alcohol#dj contained in various kinds of ,wines1 and other fermented ,liquors4#da ,proportion of ,spirit per ,cent4 by measure4 ,lissa #bf1dg ,ditto #bd1ce ,average #be1da ,raisin ,wine #bf1dj ,ditto #be1gg ,ditto #bc1cj ,average #be1ab ,marcella #bf1jc ,ditto #be1je ,average #be1ji ,madeira #bd1db ,ditto #bc1ic ,ditto 7,sercial7 #ba1dj ,ditto #ai1bd ,average #bb1bg ,port #be1hc ,ditto #bd1bi ,ditto #bc1ga ,ditto #bc1ci ,ditto #bb1cj ,ditto #ba1dj ,ditto #ai1if ,average #bb1if ,sherry #ai1ha ,ditto #ai1hc ,ditto #ah1gi ,ditto #ah1be ,average #ai1ag ,teneriffe #ai1gi ,colares #ai1ge ,lachryma ,christi #ai1gj ,constantia 7,white7 #ai1ge ,ditto 7,red7 #ah1ib ,lisbon #ah1id ,malaga 7#afff7 #ah1id ,bucellas #ah1di ,red ,madeira #bb1cj ,ditto #ah1dj ,average #bj1ce ,cape ,muschat #ah1be ,cape ,madeira #bb1id ,ditto #bj1ej ,ditto #ah1aa ,average #bj1ea ,grape ,wine #ah1aa ,calcavella #ai1bj ,ditto #ah1aj ,average #ah1fe ,vidonia #ai1be ,alba ,flora #ag1bf ,malaga #ag1bf ,hermitage 7,white7 #ag1dc ,roussillon #ai1jj ,ditto #ag1bj ,average #ah1ac ,claret #ag1aa ,ditto #af1cb ,ditto #ad1jh ,ditto #ab1ia ,average #ae1aj ,malmsey ,madeira #af1dj ,lunel #ae1eb ,sheraaz #ae1eb ,syracuse #ae1bh ,sauterne #ad1bb ,burgundy #af1fj ,ditto #ae1bb ,ditto #ad1ec ,ditto #aa1ie ,average #ad1eg ,hock #ad1cg ,ditto #ac1jj ,ditto 7old in cask7 #h1fh ,average #ab1jh ,nice #ad1fb ,barsac #ac1hf ,tent #ac1cj ,champagne 7,still7 #ac1hj ,ditto 7,sparkling7 #ab1hj ,ditto 7,red7 #ab1ef ,ditto 7ditto7 #aa1cj ,average #ab1fa ,red ,hermitage #ab1cb ,vin de ,grave #ac1id ,ditto #ab1hj ,average #ac1cg ,frontignac #ab1gi ,cote ,rotie #ab1cb ,gooseberry ,wine #aa1hd ,currant ,wine #bj1ee ,orange ,wine aver4 #aa1bf ,tokay #i1hh ,elder ,wine #i1hg ,cyder highest aver4 #i1hg ,ditto lowest ditto #e1ba ,perry average #g1bf ,mead #g1cb ,ale 7,burton7 #h1hh ,ditto 7,edinburgh7 #f1bj ,ditto 7,dorchester7 #e1ej ,average #f1hg ,brown ,stout #f1hj ,london ,porter aver4 #d1bj ,do4 ,small ,beer1 do4 #a1bh ,brandy #ec1ci ,rum #ec1fh ,gin #ea1fj ,scotch ,whiskey #ed1cb ,irish ditto #ec1ii ,,constitution ,,of ,,home-,,made ,,wines4 ,besides grapes1 the most valuable of the articles of which wine is made1 there are a considerable number of fruits from which a vinous liquor is obtained4 ,of such1 we have in this country the gooseberry1 the currant1 the elderberry1 the cherry1 c4 which ferment well1 and affords what are called home-made wines4 ,they differ chiefly from foreign wines in containing a much larger quantity of acid4 ,dr4 ,macculloch#db has remarked that the acid in home-made wines is principally the malic acid2 while in grape wines it is the tartaric acid4 ,the great deficiency in these wines1 independent of the flavour1 which chiefly originates1 not from the juice1 but from the seeds and husks of the fruits1 is the excess of acid1 which is but imperfectly concealed by the addition of sugar4 ,this is owing1 chiefly1 as ,dr4 ,macculloch remarks1 to the tartaric acid existing in the grape juice in the state of super-tartrate of potash1 which is in part decomposed during the fermentation1 and the rest becomes gradually precipitated2 whilst the malic acid exists in the currant and gooseberry juice in the form of malate of potash2 which salt does not appear to suffer a decomposition during the fermentation of the wine2 and1 by its greater solubility1 is retained in the wine4 ,hence ,dr4 ,macculloch recommends the addition of super-tartrate of potash1 in the manufacture of ,british wines4 ,they also contain a much larger proportion of mucilage than wines made from grapes4 ,the juice of the gooseberry contains some portion of tartaric acid2 hence it is better suited for the production of what is called ,english ,champagne1 than any other fruit of this country4 ,,footnotes3 #bg ,dried bilberries are imported from ,germany1 under the fallacious name of berry-dye4 #bh ,the gypsum had the property of clarifying wines1 was known to the ancients4 ,the ,greeks and ,romans put gypsum in their new wines1 stirred it often round1 then let it stand for some time2 and when it had settled1 decanted the clear liquor4 7,geopon1 lib4 vii4 p4 #dhc1 #did47 ,they knew that the wine acquired1 by this addition1 a certain sharpness1 which it afterwards lost2 but that the good effects of the gypsum were lasting4 #bi ,sawdust for this purpose is chiefly supplied by the ship-builders1 and forms a regular article of commerce of the brewers' druggists4 #cj ,tatler1 vol4 viii4 p4 #aaj1 edit4 #agig4 #hvo4 #ca ,dr4 ,reece's ,gazette of ,health1 ,no4 #g4 #cb ,supplement to the ,pharmacopoeias1 p4 #bde4 #cc ,chemical ,essays1 vol4 viii4 p4 #cfi4 #cd ,medical ,trans4 vol4 ii4 p4 #hj4 #ce ,this book1 which has run through many editions1 may be supposed to have done some mischief4--,in the ,vintner's ,guide1 #dth edit4 #aggj1 p4 #fg1 a lump of sugar of lead1 of the size of a walnut1 and a table-spoonful of sal enixum1 are directed to be added to a tierce 7forty-two gallons7 of muddy wine1 to cure it of its muddiness4 #cf ,beckman's ,history of ,inventions1 vol4 i4 p4 #cih4 #cg ,pliny1 lib4 xiv4 cap4 #bj4 #ch ,philosophical ,magazine1 #ahai1 ,no4 #beg1 p4 #bbi4 #ci ,journ4 ,pharm4 iv4 #ef 7,feb4 #ahah47 and ,thomson's ,annals1 ,sept4 #ahah1 p4 #bcb4 #dj ,of a ,specific ,gravity4 #hbe4 #da ,philosophical ,trans4 #ahaa1 p4 #cde2 #ahac1 p4 #hg2 ,journal of ,science and the ,arts1 ,no4 viii4 p4 #bij4 #db ,macculloch on ,wine4 ,this is by far the best treatise published in this country on the ,manufacture of ,home-made ,wines4 ,adulteration of ,bread4 ,this is one of the sophistications of the articles of food most commonly practised in this metropolis1 where the goodness of bread is estimated entirely by its whiteness4 ,it is therefore usual to add a certain quantity of alum to the dough2 this improves the look of the bread very much1 and renders it whiter and firmer4 ,good1 white1 and porous bread1 may certainly be manufactured from good wheaten flour alone2 but to produce the degree of whiteness rendered indispensable by the caprice of the consumers in ,london1 it is necessary 7unless the very best flour is employed17 that the dough should be bleached2 and no substance has hitherto been found to answer this purpose better than alum4 ,without this salt it is impossible to make bread1 from the kind of flour usually employed by the ,london bakers1 so white1 as that which is commonly sold in the metropolis4 ,if the alum be omitted1 the bread has a slight yellowish grey hue--as may be seen in the instance of what is called home-made bread1 of private families4 ,such bread remains longer moist than bread made with alum2 yet it is not so light1 and full of eyes1 or porous1 and it has also a different taste4 ,the quantity of alum requisite to produce the required whiteness and porosity depends entirely upon the genuineness of the flour1 and the quality of the grain from which the flour is obtained4 ,the mealman makes different sorts of flour from the same kind of grain4 ,the best flour is mostly used by the biscuit bakers and pastry cooks1 and the inferior sorts in the making of bread4 ,the bakers' flour is very often made of the worst kinds of damaged foreign wheat1 and other cereal grains mixed with them in grinding the wheat into flour4 ,in this capital1 no fewer than six distinct kinds of wheaten flour are brought into market4 ,they are called fine flour1 seconds1 middlings1 fine middlings1 coarse middlings1 and twenty-penny flour4 ,common garden beans1 and pease1 are also frequently ground up among the ,london bread flour4 ,i have been assured by several bakers1 on whose testimony ,i can rely1 that the small profit attached to the bakers' trade1 and the bad quality of the flour1 induces the generality of the ,london bakers to use alum in the making of their bread4 ,the smallest quantity of alum that can be employed with effect to produce a white1 light1 and porous bread1 from an inferior kind of flour1 ,i have my own baker's authority to state1 is from three to four ounces to a sack of flour1 weighing #bdj pounds4 ,the alum is either mixed well in the form of powder1 with a quantity of flour previously made into a liquid paste with water1 and then incorporated with the dough2 or the alum is dissolved in the water employed for mixing up the whole quantity of the flour for making the dough4 ,let us suppose that the baker intends to convert five bushels1 or a sack of flour1 into loaves with the least adulteration practised4 ,he pours the flour into the kneading trough1 and sifts it through a fine wire sieve1 which makes it lie very light1 and serves to separate any impurities with which the flour may be mixed4 ,two ounces of alum are then dissolved in about a quart of boiling water1 and the solution poured into the seasoning-tub4 ,four or five pounds of salt are likewise put into the tub1 and a pailful of hot-water4 ,when this mixture has cooled down to the temperature of about #hd1 three or four pints of yeast are added2 the whole is mixed1 strained through the seasoning sieve1 emptied into a hole in the flour1 and mixed up with the requisite portion of it to the consistence of a thick batter4 ,some dry flour is then sprinkled over the top1 and it is covered up with cloths4 ,in this situation it is left about three hours4 ,it gradually swells and breaks through the dry flour scattered on its surface4 ,an additional quantity of warm water1 in which one ounce of alum is dissolved1 is now added1 and the dough is made up into a paste as before2 the whole is then covered up4 ,in this situation it is left for a few hours4 ,the whole is then intimately kneaded with more water for upwards of an hour4 ,the dough is cut into pieces with a knife1 and penned to one side of the trough2 some dry flour is sprinkled over it1 and it is left in this state for about four hours4 ,it is then kneaded again for half-an-hour4 ,the dough is now cut into pieces and weighed1 in order to furnish the requisite quantity for each loaf4 ,the loaves are left in the oven about two hours and a half4 ,when taken out1 they are carefully covered up1 to prevent as much as possible the loss of weight4#dc ,the following account of making a sack1 of five bushels of flour into bread1 is taken from ,dr4 ,p4 ,markham's ,considerations on the ,ingredients used in the ,adulteration of ,bread ,flour1 and ,bread1 p4 #ba3 #e bushels of flour1 #h ounces of alum1#dd #d lbs4 of salt1 #a_/b a gallon of yeast1 mixed with about #c gallons of water4 99 99 99 99 99 lbs4 ,the whole quantity of bread-flour obtained from the bushel of wheat1 weighs #dh lbs4 ,fine pollard #d-a_/d ,coarse pollard #d ,bran #b-c_/d ------ #aa -- ,the whole together #ei ,to which add the loss of weight in manufacturing a bushel of wheat #b -- ,produces the original weight #fa -- ,the theory of the bleaching property of alum1 as manifested in the panification of an inferior kind of flour1 is by no means well understood2 and indeed it is really surprising that the effect should be produced by so small a quantity of that substance1 two or three ounces of alum being sufficient for a sack of flour4 ,from experiments in which ,i have been employed1 with the assistance of skilful bakers1 ,i am authorised to state1 that without the addition of alum1 it does not appear possible to make white1 light1 and porous bread1 such as is used in this metropolis1 unless the flour be of the very best quality4 ,another substance employed by fraudulent bakers1 is subcarbonate of ammonia4 ,with this salt1 they realise the important consideration of producing light and porous bread1 from spoiled1 or what is technically called sour flour4 ,this salt which becomes wholly converted into a gaseous state during the operation of baking1 causes the dough to swell up into air bubbles1 which carry before them the stiff dough1 and thus it renders the dough porous2 the salt itself is1 at the same time1 totally volatilised during the operation of baking4 ,thus not a vestige of carbonate of ammonia remains in the bread4 ,this salt is also largely employed by the biscuit and ginger-bread bakers4 ,potatoes are likewise largely1 and perhaps constantly1 used by fraudulent bakers1 as a cheap ingredient1 to enhance their profit4 ,the potatoes being boiled1 are triturated1 passed through a sieve1 and incorporated with the dough by kneading4 ,this adulteration does not materially injure the bread4 ,the bakers assert1 that the bad quality of the flour renders the addition of potatoes advantageous as well to the baker as to the purchaser1 and that without this admixture in the manufacture of bread1 it would be impossible to carry on the trade of a baker4 ,but the grievance is1 that the same price is taken for a potatoe loaf1 as for a loaf of genuine bread1 though it must cost the baker less4 ,i have witness1 that five bushels of flour1 three ounces of alum1 six pounds of salt1 one bushel of potatoes boiled into a stiff paste1 and three quarts of yeast1 with the requisite quantity of water1 produce a white1 light1 and highly palatable bread4 ,such are the artifices practised in the preparation of bread1#de and it must be allowed1 on contrasting them with those sophistications practised by manufacturers of other articles of food1 that they are comparatively unimportant4 ,however1 some medical men have no hesitation in attributing many diseases incidental to children to the use of eating adulterated bread2 others again will not admit these allegations3 they persuade themselves that the small quantity of alum added to the bread 7perhaps upon an average1 from eight to ten grains to a quartern loaf17 is absolutely harmless4 ,dr4 ,edmund ,davy1 ,professor of ,chemistry1 at the ,cork ,institution1 has communicated the following important facts to the public concerning the manufacture of bread4 ,the carbonate of magnesia of the shops1 when well mixed with flour1 in the proportion of from twenty to forty grains to a pound of flour1 materially improves it for the purpose of making bread4 ,loaves made with the addition of carbonate of magnesia1 rise well in the oven2 and after being baked1 the bread is light and spongy1 has a good taste1 and keeps well4 ,in cases when the new flour is of an indifferent quality1 from twenty to thirty grains of carbonate of magnesia to a pound of the flour will considerably improve the bread4 ,when the flour is of the worst quality1 forty grains to a pound of flour seem necessary to produce the same effect4 ,as the improvement in the bread from new flour depends upon the carbonate of magnesia1 it is necessary that care should be taken to mix it intimately with the flour1 previous to the making of the dough4 ,mr4 ,davy made a great number of comparative experiments with other substances1 mixed in different proportions with new bread flour4 ,the fixed alkalies1 both in their pure and carbonated state1 when used in small quantity1 to a certain extent were found to improve the bread made from new flour2 but no substance was so efficacious in this respect as carbonate of magnesia4 ,the greater number of his experiments were performed on the worst new seconds flour ,mr4 ,davy could procure4 ,he also made some trials on seconds and firsts of different quality4 ,in some cases the results were more striking and satisfactory than in others2 but in every instance the improvement of the bread1 by carbonate of magnesia1 was obvious4 ,mr4 ,davy observes1 that a pound of carbonate of magnesia would be sufficient to mix with two hundred and fifty-six pounds of new flour1 or at the rate of thirty grains to the pound4 ,and supposing a pound of carbonate of magnesia to cost half-a-crown1 the additional expense would be only half a farthing in the pound of flour4 ,mr4 ,davy conceives that not the slightest danger can be apprehended from the use of such an innocent substance1 as the carbonate of magnesia1 in such small proportion as is necessary to improve bread from new flour4 ,,method ,,of ,,detecting ,,the ,,presence ,,of ,,alum ,,in ,,bread4 ,pour upon two ounces of the suspected bread1 half a pint of boiling distilled water2 boil the mixture for a few minutes1 and filter it through unsized paper4 ,evaporate the fluid1 to about one fourth of its original bulk1 and let gradually fall into the clear fluid a solution of muriate of barytes4 ,if a copious white precipitate ensues1 which does not disappear by the addition of pure nitric acid1 the presence of alum may be suspected4 ,bread1 made without alum1 produces1 when assayed in this manner1 merely a very slight precipitate1 which originates from a minute portion of sulphate of magnesia contained in all common salt of commerce2 and bread made with salt freed from sulphate of magnesia1 produces an infusion with water1 which does not become disturbed by the barytic test4 ,other means of detecting all the constituent parts of alum1 namely1 the alumine1 sulphuric acid1 and potash1 so as to render the presence of the alum unequivocal1 will readily suggest itself to those who are familiar with analytical chemistry2 namely3 one of the readiest means is1 to decompose the vegetable matter of the bread1 by the action of chlorate of potash1 in a platina crucible1 at a red heat1 and then to assay the residuary mass--by means of muriate of barytes1 for sulphuric acid2 by ammonia1 for alumine2 and by muriate of platina1 for potash#df4 ,the above method of detecting the presence of alum1 must therefore be taken with some limitation4 ,there is no unequivocal test for detecting in a ready manner the presence of alum in bread1 on account of the impurity of the common salt used in the making of bread4 ,if we could1 in the ordinary way of bread making1 employ common salt1 absolutely free from foreign saline substances1 the mode of detecting the presence of alum1 or at least one of its constituent parts1 namely1 the sulphuric acid1 would be very easy4 ,some conjecture may1 nevertheless1 be formed of the presence1 or absence1 of alum1 by assaying the infusion of bread in the manner stated1 p4 #aji1 and comparing the assay with the results afforded by an infusion of home-made or household bread1 known to be genuine1 and actually assayed in a similar manner4 ,,easy ,,method ,,of ,,judging ,,of ,,the ,,goodness ,,of ,,bread ,,corn1 ,,and ,,bread-,,flour4 ,millers judge of the goodness of bread corn by the quantity of bran which the grain produces4 ,such grains as are full and plump1 that have a bright and shining appearance1 without any shrivelling and shrinking in the covering of the skin1 are the best2 for wrinkled grains have a greater quantity of skin1 or bran1 than such as are sound or plump4 ,pastry-cooks and bakers judge of the goodness of flour in the manner in which it comports itself in kneading4 ,the best kind of wheaten flour assumes1 at the instant it is formed into paste by the addition of water1 a very gluey1 ductile1 and elastic paste1 easy to be kneaded1 and which may be elongated1 flattened1 and drawn in every direction1 without breaking4 ,for the following fact we are indebted to ,mr4 ,hatchet4 ,grain which has been heated or burnt in the stack1 may in the following manner be rendered fit for being made into bread3 ,the wheat must be put into a vessel capable of holding at least three times the quantity1 and the vessel filled with boiling water2 the grain should then be occasionally stirred1 and the hollow decayed grains1 which float1 may be removed4 ,when the water has become cold1 or in about half an hour1 it is drawn off4 ,then rince the corn with cold water1 and1 having completely drained it1 spread it thinly on the floor of a kiln1 and thus thoroughly dry it1 stirring and turning it frequently during this part of the process4#dg ,,footnotes3 #dc ,the sack of marketable flour is by law obliged to weigh #bdj pounds1 which is the produce of five bushels of wheat1 and is upon an average supposed to make eighty quartern loaves of bread2 and consequently sixteen of such loaves are made from each bushel of good wheat4 ,it is admitted1 however1 that two or three loaves more than the above quantity can be made from the sack of flour1 when it is the genuine produce of good wheat2 that is1 in the proportion of about sixteen and a half loaves from each bushel of sound grain1 and1 it may be presumed1 sixteen from a bushel of medium corn4 ,the expense1 in ,london1 of making the sack of flour into bread1 and disposing of it1 is about nine shillings4 ,a bushel of wheat1 upon an average1 weighs sixty-one pounds2 when ground1 the meal weighs #fj-c_/d lbs42 which1 on being dressed1 produces #df-c_/d lbs4 of flour1 of the sort called seconds2 which alone is used for the making of bread in ,london and throughout the greater part of this country2 and of pollard and bran #ab-c_/d lbs41 which quantity1 when bolted1 produces #c lbs4 of fine flour1 this1 when sifted1 produces in good second flour #a-a_/d lb4 #dd ,whilst correcting this sheet for the press1 the printer transmits to me the following lines3 ,on ,saturday last1 ,george ,wood1 a baker1 was convicted before ,t4 ,evance1 ,esq4 ,union ,hall1 of having in his possession a quantity of alum for the adulteration of bread1 and fined in the penalty of #el4 and costs1 under #ee ,geo4 ,,iii4 c4 #ii4--,the ,times1 ,oct4 #ahai4 #de ,there are instances of convictions on record1 of bakers having used gypsum1 chalk1 and pipe clay1 in the manufacture of bread4 #df ,see a ,practical ,treatise on the ,use and ,application of ,chemical ,tests1 illustrated by experiments1 #c;d edit4 p4 #bgj1 #bca1 #agg1 #aif4 #dg ,phil4 ,trans4 for #ahag1 part i4 ,adulteration of ,beer4 ,malt liquors1 and particularly porter1 the favourite beverage of the inhabitants of ,london1 and of other large towns1 is amongst those articles1 in the manufacture of which the greatest frauds are frequently committed4 ,the statute prohibits the brewer from using any ingredients in his brewings1 except malt and hops2 but it too often happens that those who suppose they are drinking a nutritious beverage1 made of these ingredients only1 are entirely deceived4 ,the beverage may1 in fact1 be neither more nor less than a compound of the most deleterious substances2 and it is also clear that all ranks of society are alike exposed to the nefarious fraud4 ,the proofs of this statement will be shewn hereafter4#dh ,the author#di of a ,practical ,treatise on ,brewing1 which has run through eleven editions1 after having stated the various ingredients for brewing porter1 observes1 that however much they may surprise1 however pernicious or disagreeable they may appear1 he has always found them requisite in the brewing of porter1 and he thinks they must invariably be used by those who wish to continue the taste1 flavour1 and appearance of the beer4#ej ,and though several ,acts of ,parliament have been passed to prevent porter brewers from using many of them1 yet the author can affirm1 from experience1 he could never produce the present flavoured porter without them4#ea ,the intoxicating qualities of porter are to be ascribed to the various drugs intermixed with it4 ,it is evident some porter is more heady than other1 and it arises from the greater or less quantity of stupifying ingredients4 ,malt1 to produce intoxication1 must be used in such large quantities as would very much diminish1 if not totally exclude1 the brewer's profit4 ,the practice of adulterating beer appears to be of early date4 ,by an ,act so long ago as ,queen ,anne1 the brewers are prohibited from mixing cocculus indicus1 or any unwholesome ingredients1 in their beer1 under severe penalties3 but few instances of convictions under this act are to be met with in the public records for nearly a century4 ,to shew that they have augmented in our own days1 we shall exhibit an abstract from documents laid lately before ,parliament4#eb ,these will not only amply prove1 that unwholesome ingredients are used by fraudulent brewers1 and that very deleterious substances are also vended both to brewers and publicans for adulterating beer1 but that the ingredients mixed up in the brewer's enchanting cauldron are placed above all competition1 even with the potent charms of ,macbeth's witches3 ,root of hemlock1 digg'd i' the dark1 ,for a charm of pow'rful trouble1 ,like a hell-broth boil and bubble2 ,double1 double1 toil and trouble1 ,fire burn1 and cauldron bubble4 ,the fraud of imparting to porter and ale an intoxicating quality by narcotic substances1 appears to have flourished during the period of the late ,french war2 for1 if we examine the importation lists of drugs1 it will be noticed that the quantities of cocculus indicus imported in a given time prior to that period1 will bear no comparison with the quantity imported in the same space of time during the war1 although an additional duty was laid upon this commodity4 ,such has been the amount brought into this country in five years1 that it far exceeds the quantity imported during twelve years anterior to the above epoch4 ,the price of this drug has risen within these ten years from two shillings to seven shillings the pound4 ,it was at the period to which we have alluded1 that the preparation of an extract of cocculus indicus first appeared1 as a new saleable commodity1 in the price-currents of brewers'-druggists4 ,it was at the same time1 also1 that a ,mr4 ,jackson1 of notorious memory1 fell upon the idea of brewing beer from various drugs1 without any malt and hops4 ,this chemist did not turn brewer himself2 but he struck out the more profitable trade of teaching his mystery to the brewers for a handsome fee4 ,from that time forwards1 written directions1 and recipe-books for using the chemical preparations to be substituted for malt and hops1 were respectively sold2 and many adepts soon afterwards appeared every where1 to instruct brewers in the nefarious practice1 first pointed out by ,mr4 ,jackson4 ,from that time1 also1 the fraternity of brewers'-chemists took its rise4 ,they made it their chief business to send travellers all over the country with lists and samples exhibiting the price and quality of the articles manufactured by them for the use of brewers only4 ,their trade spread far and wide1 but it was amongst the country brewers chiefly that they found the most customers2 and it is amongst them1 up to the present day1 as ,i am assured by some of these operators1 on whose veracity ,i can rely1 that the greatest quantities of unlawful ingredients are sold4 ,the ,act of ,parliament#ec prohibits chemists1 grocers1 and druggists1 from supplying illegal ingredients to brewers under a heavy penalty1 as is obvious from the following abstract of the ,act4 ,no druggist1 vender of1 or dealer in drugs1 or chemist1 or other person1 shall sell or deliver to any licensed brewer1 dealer in or retailer of beer1 knowing him to be such1 or shall sell or deliver to any person on account of or in trust for any such brewer1 dealer or retailer1 any liquor called by the name of or sold as colouring1 from whatever material the same may be made1 or any material or preparation other than unground brown malt for darkening the colour of worts or beer1 or any liquor or preparation made use of for darkening the colour of worts or beer1 or any molasses1 honey1 vitriol1 quassia1 cocculus ,indian1 grains of paradise1 ,guinea pepper or opium1 or any extract or preparation of molasses1 or any article or preparation to be used in worts or beer for or as a substitute for malt or hops2 and if any druggist shall offend in any of these particulars1 such liquor preparation1 molasses1 c4 shall be forfeited1 and may be seized by any officer of excise1 and the person so offending shall for each offence forfeit #ejjl4 ,the following is a list of druggists and grocers1 prosecuted by the ,court of ,excise1 and convicted of supplying unlawful ingredients to brewers4 ,list of ,druggists and ,grocers1 prosecuted and convicted from #ahab to #ahai1 for supplying illegal ,ingredients to ,brewers for adulterating ,beer4#ed ,john ,dunn and another1 druggists1 for selling adulterating ingredients to brewers1 verdict #ejjl4 ,george ,rugg and others1 druggists1 for selling adulterating ingredients to brewers1 verdict #ejjl4 ,john ,hodgkinson and others1 for selling adulterating ingredients to brewers1 #ajjl4 and costs4 ,william ,hiscocks and others1 for selling adulterating ingredients to a brewer1 #bjjl4 and costs4 ,g4 ,hornby2 for selling adulterating ingredients to a brewer1 #bjjl4 ,w4 ,wilson1 for selling adulterating ingredients to a brewer1 #bjjl4 ,george ,andrews1 grocer1 for selling adulterating ingredients to a brewer1 #bel4 and costs4 ,guy ,knowles1 for selling substitute for hops1 costs4 ,kernot and ,alsop1 for selling cocculus india1 c4 #bel4 ,joseph ,moss1 for selling various drugs1 #cjjl4 ,ph4 ,whitcombe1 ,john ,dunn1 and ,arthur ,waller1 druggists1 for having liquor for darkening the colour of beer1 hid and concealed4 ,isaac ,hebberd1 for having liquor for darkening the colour of beer1 hid and concealed4 ,ph4 ,whitcombe1 ,john ,dunn1 and ,arthur ,waller1 druggists1 for making liquor for darkening the colour of beer4 ,john ,lord1 grocer1 for selling molasses to a brewer1 #bjl4 and costs4 ,john ,smith ,carr1 grocer1 for selling molasses to a brewer1 #bjl4 and costs4 ,edward ,fox1 grocer1 for selling molasses to a brewer1 #bel4 and costs4 ,john ,cooper1 grocer1 for selling molasses to a brewer1 #djl4 and costs4 ,joseph ,bickering1 grocer1 for selling molasses to a brewer1 #djl4 and costs4 ,john ,howard1 grocer1 for selling molasses to a brewer1 #bel4 and costs4 ,james ,reynolds1 grocer1 for selling molasses to a brewer1 costs4 ,thomas ,hammond1 grocer1 for selling molasses to a brewer1 #bjl4 and costs4 ,j4 ,mackway1 grocer1 for selling molasses to a brewer1 #bjl4 ,t4 ,renton1 grocer1 for selling molasses to a brewer1 costs1 and taking out a license4 ,r4 ,adamson1 grocer1 for selling molasses to a brewer1 costs1 and taking out a license4 ,w4 ,weaver1 for selling ,spanish liquorice to a brewer1 #bjjl4 ,j4 ,moss1 for selling ,spanish liquorice to a brewer4 ,alex4 ,braden1 for selling liquorice1 #bjl4 ,j4 ,draper1 for selling molasses to a brewer1 #bjl4 ,,porter4 ,the method of brewing porter has not been the same at all times as it is at present4 ,at first1 the only essential difference in the methods of brewing this liquor and that of other kinds of beer1 was1 that porter was brewed from brown malt only2 and this gave to it both the colour and flavour required4 ,of late years it has been brewed from mixtures of pale and brown malt4 ,these1 at some establishments1 are mashed separately1 and the worts from each are afterwards mixed together4 ,the proportion of pale and brown malt1 used for brewing porter1 varies in different breweries2 some employ nearly two parts of pale malt and one part of brown malt2 but each brewer appears to have his own proportion2 which the intelligent manufacturer varies1 according to the nature and qualities of the malt4 ,three pounds of hops are1 upon an average1 allowed to every barrel1 7thirty-six gallons7 of porter4 ,when the price of malt1 on account of the great increase in the price of barley during the late war1 was very high1 the ,london brewers discovered that a larger quantity of wort of a given strength could be obtained from pale malt than from brown malt4 ,they therefore increased the quantity of the former and diminished that of the latter4 ,this produced beer of a paler colour1 and of a less bitter flavour4 ,to remedy these disadvantages1 they invented an artificial colouring substance1 prepared by boiling brown sugar till it acquired a very dark brown colour2 a solution of which was employed to darken the colour of the beer4 ,some brewers made use of the infusion of malt instead of sugar colouring4 ,to impart to the beer a bitter taste1 the fraudulent brewer employed quassia wood and wormwood as a substitute for hops4 ,but as the colouring of beer by means of sugar became in many instances a pretext for using illegal ingredients1 the ,legislature1 apprehensive from the mischief that might1 and actually did1 result from it1 passed an ,act prohibiting the use of burnt sugar1 in ,july #ahag2 and nothing but malt and hops is now allowed to enter into the composition of beer3 even the use of isinglass for clarifying beer1 is contrary to law4 ,no sooner had the beer-colouring ,act been repealed1 than other persons obtained a patent for effecting the purpose of imparting an artificial colour to porter1 by means of brown malt1 specifically prepared for that purpose only4 ,the beer1 coloured by the new method1 is more liable to become spoiled1 than when coloured by the process formerly practised4 ,the colouring malt does not contain any considerable portion of saccharine matter4 ,the grain is by mere torrefaction converted into a gum-like substance1 wholly soluble in water1 which renders the beer more liable to pass into the acetous fermentation than the common brown malt is capable of doing2 because the latter1 if prepared from good barley1 contains a portion of saccharine matter1 of which the patent malt is destitute4 ,but as brown malt is generally prepared from the worst kind of barley1 and as the patent malt can only be made from good grain1 it may become1 on that account1 an useful article to the brewer 7at least1 it gives colour and body to the beer27 but it cannot materially economise the quantity of malt necessary to produce good porter4 ,some brewers of eminence in this town have assured me1 that the use of this mode of colouring beer is wholly unnecessary2 and that porter of the requisite colour may be brewed better without it2 hence this kind of malt is not used in their establishments4 ,the quantity of gum-like matter which it contains1 gives too much ferment to the beer1 and renders it liable to spoil4 ,repeated experiments1 made on a large scale1 have settled this fact4 ,,strength ,,and ,,specific ,,differences ,,of ,,different ,,kinds ,,of ,,porter4 ,the strength of all kinds of beer1 like that of wine1 depends on the quantity of spirit contained in a given bulk of the liquor4 ,the reader need scarcely be told1 that of no article there are more varieties than of porter4 ,this1 no doubt1 arises from the different mode of manufacturing the beer1 although the ingredients are the same4 ,this difference is more striking in the porter manufactured among country brewers1 than it is in the beer brewed by the eminent ,london porter brewers4 ,the totality of the ,london porter exhibits but very slight differences1 both with respect to strength or quantity of spirit1 and solid extractive matter1 contained in a given bulk of it4 ,the spirit may be stated1 upon an average1 to be #d1ej per cent4 in porter retailed at the publicans2 the solid matter1 is from twenty-one to twenty-three pounds per barrel of thirty-six gallons4 ,the country-brewed porter is seldom well fermented1 and seldom contains so large a quantity of spirit2 it usually abounds in mucilage2 hence it becomes turbid when mixed with alcohol4 ,such beer cannot keep1 without becoming sour4 ,it has been matter of frequent complaint1 that ,,all the porter now brewed1 is not what porter was formerly4 ,this idea may be true with some exceptions4 ,my professional occupations have1 during these twenty-eight years1 repeatedly obliged me to examine the strength of ,london porter1 brewed by different brewers2 and1 from the minutes made on that subject1 ,i am authorised to state1 that the porter now brewed by the eminent ,london brewers1 is unquestionably stronger than that which was brewed at different periods during the late ,french war4 ,samples of brown stout with which ,i have been obligingly favoured1 whilst writing this ,treatise1 by ,messrs4 ,barclay1 ,perkins1 and ,co4--,messrs4 ,truman1 ,hanbury1 and ,co4--,messrs4 ,henry ,meux and ,co4--and other eminent brewers of this capital--afforded1 upon an average1 #g1be per cent4 of alcohol1 of #j1hcc specific gravity2 and porter1 from the same houses1 yielded upon an average #e1be per cent4 of alcohol1 of the same specific gravity2#ee this beer received from the brewers was taken from the same store from which the publicans are supplied4 ,it is nevertheless singular to observe1 that from fifteen samples of beer of the same denominations1 procured from different retailers1 the proportions of spirit fell considerably short of the above quantities4 ,samples of brown stout1 procured from the retailers1 afforded1 upon an average1 #f1ej per cent4 of alcohol2 and the average strength of the porter was #d1ej per cent4 ,whence can this difference between the beer furnished by the brewer1 and that retailed by the publican1 arise8 ,we shall not be at a loss to answer this question1 when we find that so many retailers of porter have been prosecuted and convicted for mixing table beer with their strong beer2 this is prohibited by law1 as becomes obvious by the following words of the ,act4#ef ,if any common or other brewer1 innkeeper1 victualler1 or retailer of beer or ale1 shall mix or suffer to be mixed any strong beer1 ale1 or worts1 with table beer1 worts1 or water1 in any tub or measure1 he shall forfeit #ejl4 ,the difference between strong and table beer1 is thus settled by ,parliament4 ,all beer or ale#eg above the price of eighteen shillings per barrel1 exclusive of ale duties now payable 7viz4 ten shillings per barrel17 or that may be hereafter payable in respect thereof1 shall be deemed strong beer or ale2 and all beer of the price of eighteen shillings the barrel or under1 exclusive of the duty payable 7viz4 two shillings per barrel7 in respect thereof1 shall be deemed table beer within the meaning of this and all other ,acts now in force1 or that may hereafter be passed in relation to beer or ale or any duties thereon4 ,list of ,publicans prosecuted and convicted from #ahae to #ahah1 for adulterating ,beer with illegal ,ingredients1 and for mixing ,table ,beer with their ,strong ,beer4#eh ,william ,atterbury1 for using salt of steel1 salt1 molasses1 c4 and for mixing table beer with strong beer1 #djl4 ,richard ,dean1 for using salt of steel1 salt1 molasses1 c4 and for mixing table beer with strong beer1 #ejl4 ,john ,jay1 for using salt of steel1 salt1 molasses1 c4 and for mixing table beer with strong beer1 #ejl4 ,james ,atkinson1 for using salt of steel1 salt1 molasses1 c4 and for mixing table beer with strong beer1 #bjl4 ,samuel ,langworth1 for using salt of steel1 salt1 molasses1 c4 and for mixing table beer with strong beer1 #ejl4 ,hannah ,spencer1 for using salt of steel1 salt1 molasses1 c4 and for mixing table beer with strong beer1 #aejl4 ---- ,hoeg1 for using salt of steel1 salt1 molasses1 c4 and for mixing table beer with strong beer1 #el4 ,richard ,craddock1 for using salt of steel1 salt1 molasses1 c4 and for mixing table beer with strong beer1 #ajjl4 ,james ,harris1 for using salt of steel1 salt1 molasses1 c4 and for receiving stale beer1 and mixing it with strong beer1 #dbl4 and costs4 ,thomas ,scoons1 for using salt of steel1 salt1 molasses1 c4 and for mixing stale beer with strong beer1 verdict #bjjl4 ,diones ,geer and another1 for using salt of steel1 salt1 molasses1 c4 and for mixing strong and table beer1 verdict #djjl4 ,charles ,coleman1 for using salt of steel1 salt1 molasses1 c4 and for mixing strong and table beer1 #cel4 and costs4 ,william ,orr1 for using salt of steel1 salt1 molasses1 c4 and for mixing strong and table beer1 #ejl4 ,john ,gardiner1 for using salt of steel1 salt1 molasses1 c4 and for mixing strong and table beer1 #ajjl4 ,john ,morris1 for using salt of steel1 salt1 molasses1 c4 and for mixing strong and table beer1 #bjl4 ,john ,harbur1 for using salt of steel1 salt1 molasses1 c4 and for mixing strong and table beer1 #ejl4 ,john ,corrie1 for mixing strong beer with table beer4 ,john ,cape1 for mixing strong beer with table beer4 ,joseph ,gudge1 for mixing strong beer with small beer4 ,,illegal ,,substances ,,used ,,for ,,adulterating ,,beer4 ,we have stated already 7p4 #aac7 that nothing is allowed by law to enter into the composition of beer1 but malt and hops4 ,the substances used by fraudulent brewers for adulterating beer1 are chiefly the following3 ,quassia1 which gives to beer a bitter taste1 is substituted for hops2 but hops possesses a more agreeable aromatic flavour1 and there is also reason to believe that they render beer less liable to spoil by keeping2 a property which does not belong to quassia4 ,it requires but little discrimination to distinguish very clearly the peculiar bitterness of quassia in adulterated porter4 ,vast quantities of the shavings of this wood are sold in a half-torrefied and ground state to disguise its obvious character1 and to prevent its being recognised among the waste materials of the brewers4 ,wormwood#ei has likewise been used by fraudulent brewers4 ,the adulterating of hops is prohibited by the ,legislature4#fj ,if any person shall put any drug or ingredient whatever into hops to alter the colour or scent thereof1 every person so offending1 convicted by the oath of one witness before one justice of peace for the county or place where the offence was committed1 shall forfeit #el4 for every hundred weight4 ,beer rendered bitter by quassia never keeps well1 unless it be kept in a place possessing a temperature considerably lower than the temperature of the surrounding atmosphere2 and this is not well practicable in large establishments4 ,the use of boiling the wort of beer with hops1 is partly to communicate a peculiar aromatic flavour which the hop contains1 partly to cover the sweetness of undecomposed saccharine matter1 and also to separate1 by virtue of the gallic acid and tannin it contains1 a portion of a peculiar vegetable mucilage somewhat resembling gluten1 which is still diffused through the beer4 ,the compound thus produced1 separates in small flakes like those of curdled soap2 and by these means the beer is rendered less liable to spoil4 ,for nothing contributes more to the conversion of beer1 or any other vinous fluid1 into vinegar1 than mucilage4 ,hence1 also1 all full-bodied and clammy ales1 abounding in mucilage1 and which are generally ill fermented1 do not keep as perfect ale ought to do4 ,quassia is1 therefore1 unfit as a substitute for hops2 and even ,english hops are preferable to those imported from the ,continent2 for nitrate of silver and acetate of lead produce a more abundant precipitate from an infusion of ,english hops1 than can be obtained from a like infusion by the same agents from foreign hops4 ,one of the qualities of good porter1 is1 that it should bear a fine frothy head1 as it is technically termed3 because professed judges of this beverage1 would not pronounce the liquor excellent1 although it possessed all other good qualities of porter1 without this requisite4 ,to impart to porter this property of frothing when poured from one vessel into another1 or to produce what is also termed a cauliflower head1 the mixture called beer-heading1 composed of common green vitriol 7sulphate of iron17 alum1 and salt1 is added4 ,this addition to the beer is generally made by the publicans4#fa ,it is unnecessary to genuine beer1 which of itself possesses the property of bearing a strong white froth1 without these additions2 and it is only in consequence of table beer being mixed with strong beer1 that the frothing property of the porter is lost4 ,from experiments ,i have tried on this subject1 ,i have reason to believe that the sulphate of iron1 added for that purpose1 does not possess the power ascribed to it4 ,but the publicans frequently1 when they fine a butt of beer1 by means of isinglass1 adulterate the porter at the same time with table beer1 together with a quantity of molasses and a small portion of extract of gentian root1 to keep up the peculiar flavour of the porter2 and it is to the molasses chiefly1 which gives a spissitude to the beer1 that the frothing property must be ascribed2 for1 without it1 the sulphate of iron does not produce the property of frothing in diluted beer4 ,capsicum and grains of paradise1 two highly acrid substances1 are employed to give a pungent taste to weak insipid beer4 ,of late1 a concentrated tincture of these articles1 to be used for a similar purpose1 and possessing a powerful effect1 has appeared in the price-currents of brewers' druggists4 ,ginger root1 coriander seed1 and orange peels1 are employed as flavouring substances chiefly by the ale brewers4 ,from these statements1 and the seizures that have been made of illegal ingredients at various breweries1 it is obvious that the adulterations of beer are not imaginary4 ,it will be noticed1 however1 that some of the sophistications are comparatively harmless1 whilst others are effected by substances deleterious to health4 ,the following list exhibits some of the unlawful substances seized at different breweries and at chemical laboratories4 ,list of ,illegal ,ingredients1 seized from #ahab to #ahah1 at various ,breweries and ,brewers' ,druggists4#fb #ahab1 ,july4 ,josiah ,nibbs1 at ,tooting1 ,surrey4 ,multum #hd lbs4 ,cocculus indicus #ab ,colouring #d galls4 ,honey about #ahj lbs4 ,hartshorn ,shavings #ad ,spanish ,juice #df ,orange ,powder #ag ,ginger #ef ,penalty #cjjl4 #ahac1 ,june #ac4 ,sarah ,willis1 at ,west ,ham1 ,essex4 ,cocculus indicus #a lb4 ,spanish ,juice #ab ,hartshorn ,shavings #f ,orange ,powder #a ,penalty #bjjl4 ,august #c4 ,cratcherode ,whiffing1 ,limehouse4 ,grains of ,paradise #dd lbs4 ,quassia #aj ,liquorice #fd ,ginger #hj ,caraway ,seeds #dj ,orange ,powder #ad ,copperas #d ,penalty #bjjl4 ,nov4 #be4 ,elizabeth ,hasler1 at ,stratford4 ,cocculus indicus #ab lbs4 ,multum #bf ,grains of ,paradise #ab ,spanish ,juice #cj ,orange ,powder #c ,penalty #bjjl4 ,dec4 #ad4 ,john ,abbott1 at ,canterbury1 ,kent4 ,copperas1 c4 #ad lbs4 ,orange powder #b ,penalty #ejjl41 and ,crown's costs4 ,proof of using drugs at various times4 #ahae1 ,feb4 #ae4 ,mantel and ,cook1 ,castle-street1 ,bloomsbury-square4 ,proof of mixing strong with table beer1 and using colouring and other things4 ,compromised for #cjjl4 #ahag4 ,from ,peter ,stevenson1 an old ,servant to ,dunn and ,waller1 ,st4 ,john-street1 brewers' druggists4 ,cocculus ,indicus ,extract #f lbs4 ,multum #efj ,capsicum #hh ,copperas #caj ,quassia #aej ,colouring and ,drugs #hd ,mixed ,drugs #bdj ,spanish ,liquorice #dbj ,hartshorn ,shavings #gg ,liquorice ,powder #age ,orange powder #abf ,caraway ,seeds #ajj ,ginger #aaj ,ginger ,root #agf ,condemned1 not being claimed4 ,july #cj4 ,luke ,lyons1 ,shadwell4 ,capsicum #a lb ,liquorice ,root ,powder #b ,coriander ,seed #b ,copperas #a ,orange ,powder #h ,spanish ,liquorice #a_/b ,beer ,colouring #bd galls ,not tried4 7#gth ,may1 #ahah47 ,aug4 #f4 ,john ,gray1 at ,west ,ham4 ,multum #d lbs4 ,spanish ,liquorice #ba ,liquorice ,root ,powder #aac ,ginger #aaf ,honey #aa ,penalty1 #cjjl41 and costs2 including mixing strong beer with table1 and paying table-beer duty for strong beer1 c4 99 99 99 99 99 ,numerous other seizures of illegal substances1 made at breweries1 might be advanced1 were it necessary to enlarge this subject to a greater extent4 ,mr4 ,james ,west1 from the excise office1 being asked in the ,committee of the ,house of ,commons1 appointed1 #ahai1 to examine and report on the petition of several inhabitants of ,london1 complaining of the high price and inferior quality of beer1 produced the following seized articles3--,one bladder of honey1 one bladder of extract of cocculus indicus1 ground guinea pepper or capsicum1 vitriol or copperas1 orange powder1 quassia1 ground beer-heading1 hard multum1 another kind of multum or beer preparation1 liquorice powder1 and ground grains of paradise4 ,witness being asked ,where did you seize these things8 ,answer1 ,some of them were seized from brewers1 and some of them from brewers' druggists1 within these two years past4 7,may #h1 #ahah47 ,another fraud frequently committed1 both by brewers and publicans1 7as is evident from the ,excise ,report17 is the practice of adulterating strong beer with small beer--,this fraud is prohibited by law1 since both the revenue and the public suffer by it4#fc ,the duty upon strong beer is ten shillings a barrel2 and upon table beer it is two shillings4 ,the revenue suffers1 because a larger quantity of beer is sold as strong beer2 that is1 at a price exceeding the price of table beer1 without the strong beer duty being paid4 ,in the next place1 the brewer suffers1 because the retailer gets table or mild beer1 and retails it as strong beer4 ,the following are the words of the ,act1 prohibiting the brewers mixing table beer with strong beer4 ,if any common brewer shall mix or suffer to be mixed any strong beer1 or strong worts with table beer or table worts1 or with water in any guile or fermenting tun after the declaration of the quantity of such guile shall have been made2 or if he shall at any time mix or suffer to be mixed strong beer or strong worts with table beer worts or with water1 in any vat1 cask1 tub1 measures or utensil1 not being an entered guile or fermenting tun1 he shall forfeit #bjj pounds4#fd ,with respect to the persons who commit this offence1 ,mr4 ,carr1#fe the ,solicitor of the ,excise1 observes1 that they are generally brewers who carry on the double trade of brewing both strong and table beer4 ,it is almost impossible to prevent them from mixing one with the other2 and frauds of very great extent have been detected1 and the parties punished for that offence4 ,one brewer at ,plymouth evaded duties to the amount of #cb1jjj pounds2 and other brewers1 who brew party guiles of beer1 carrying on the two trades of ale and table beer brewers1 where the trade is a victualling brewer1 which is different from the common brewer1 he being a person who sells only wholesale2 the victualling brewer being a brewer and also a seller by retail4 ,in the neighbourhood of ,london1 ,mr4 ,carr continues1 more particularly1 ,i speak from having had great experience1 from the informations and evidence which ,i have received1 that the retailers carry on a most extensive fraud upon the public1 in purchasing stale table beer1 or the bottoms of casks4 ,there are a class of men who go about and sell such beer at table-beer price to public victuallers1 who mix it in their cellars4 ,if they receive beer from their brewers which is mild1 they purchase stale beer2 and if they receive stale beer1 they purchase common table beer for that purpose2 and many of the prosecutions are against retailers for that offence4 ,the following may serve in proof of this statement4 ,list of ,brewers prosecuted and convicted from #ahac to #ahai1 for adulterating ,strong ,beer with ,table ,beer4#ff ,thomas ,manton and another1 brewers1 for mixing strong and table beer1 verdict #cjjl4 ,mark ,morrell and another1 brewers1 for mixing strong and table beer1 #bjl4 and costs4 ,robert ,jones and another1 brewers1 for mixing strong and table beer1 verdict #abel4 ,robert ,stroad1 brewer1 for mixing strong and table beer1 #bjjl4 and costs4 ,william ,cobbett1 brewer1 mixing strong and table beer1 #ajjl4 and costs4 ,thomas ,richard ,withers1 brewer1 for mixing strong and table beer1 #gel4 and costs4 ,john ,cowel1 brewer1 for mixing table beer with strong1 #ejl4 and costs4 ,john ,mitchell1 brewer1 for mixing table beer with strong1 absconded4 ,george ,lloyd and another1 brewers1 for mixing table beer with strong1 #bel4 and costs4 ,james ,edmunds and another1 brewers1 for mixing table beer with strong1 for a long period1 verdict #fjjl4 ,john ,hoffman1 brewer1 for mixing strong and table beer1 and using molasses1 #acjl4 and costs4 ,samuel ,langworth1 brewer1 for mixing strong with stale table beer1 #ajl4 and costs4 ,hannah ,spencer1 brewer1 for mixing strong with stale table beer1 verdict #aejl4 ,joseph ,smith and others1 brewers1 for mixing strong and table beer4 ,philip ,george1 brewer1 for mixing strong and table beer1 verdict #bjjl4 ,joshua ,row1 brewer1 for mixing strong and table beer1 verdict #djjl4 ,john ,drew1 jun4 and another1 for mixing strong beer with table1 #ejl4 and costs4 ,john ,cape1 brewer1 for mixing strong and table beer1 #bejl4 and costs4 ,john ,williams and another1 brewers1 for mixing strong and table beer1 verdict #bjjl4 ,,old1 ,,or ,,entire2 ,,and ,,new1 ,,or ,,mild ,,beer4 ,it is necessary to state1 that every publican has two sorts of beer sent to him from the brewer2 the one is called mild1 which is beer sent out fresh as it is brewed2 the other is called old2 that is1 such as is brewed on purpose for keeping1 and which has been kept in store a twelve-month or eighteen months4 ,the origin of the beer called entire1 is thus related by the editor of the ,picture of ,london3 ,before the year #agcj1 the malt liquors in general used in ,london were ale1 beer1 and two-penny2 and it was customary to call for a pint1 or tankard1 of half-and-half1 i4e4 half of ale and half of beer1 half of ale and half of two-penny4 ,in course of time it also became the practice to call for a pint or tankard of three-threads1 meaning a third of ale1 beer1 and two-penny2 and thus the publican had the trouble to go to three casks1 and turn three cocks1 for a pint of liquor4 ,to avoid this inconvenience and waste1 a brewer of the name of ,harwood conceived the idea of making a liquor1 which should partake of the same united flavours of ale1 beer1 and two-penny2 he did so1 and succeeded1 calling it entire1 or entire butt1 meaning that it was drawn entirely from one cask or butt2 and as it was a very hearty and nourishing liquor1 and supposed to be very suitable for porters and other working people1 it obtained the name of porter4 ,the system is now altered1 and porter is very generally compounded of two kinds1 or rather the same liquor in two different states1 the due admixture of which is palatable1 though neither is good alone4 ,one is mild porter1 and the other stale porter2 the former is that which has a slightly bitter flavour2 the latter has been kept longer4 ,this mixture the publican adapts to the palates of his several customers1 and effects the mixture very readily1 by means of a machine1 containing small pumps worked by handles4 ,in these are four pumps1 but only three spouts1 because two of the pumps throw out at the same spout3 one of these two pumps draws the mild1 and the other the stale porter1 from the casks down in the cellar2 and the publican1 by dexterously changing his hold works either pump1 and draws both kinds of beer at the same spout4 ,an indifferent observer supposes1 that since it all comes from one spout1 it is entire butt beer1 as the publican professes over his door1 and which has been decided by vulgar prejudice to be only good porter1 though the difference is not easily distinguished4 ,i have been informed by several eminent brewers1 that of late1 a far greater quantity is consumed of mild than of stale beer4 ,the entire beer of the modern brewer1 according to the statement of ,c4 ,barclay1#fg ,esq4 consists of some beer brewed expressly for the purpose of keeping3 it likewise contains a portion of returns from publicans2 a portion of beer from the bottoms of vats2 the beer that is drawn off from the pipes1 which convey the beer from one vat to another1 and from one part of the premises to another4 ,this beer is collected and put into vats4 ,mr4 ,barclay also states that it contains a certain portion of brown stout1 which is twenty shillings a barrel dearer than common beer2 and some bottling beer1 which is ten shillings a barrel dearer2#fh and that all these beers1 united1 are put into vats1 and that it depends upon various circumstances1 how long they may remain in those vats before they become perfectly bright4 ,when bright1 this beer is sent out to the publicans1 for their entire beer1 and there is sometimes a small quantity of mild beer mixed with it4 ,the present entire beer1 therefore1 is a very heterogeneous mixture1 composed of all the waste and spoiled beer of the publicans--the bottoms of butts--the leavings of the pots--the drippings of the machines for drawing the beer--the remnants of beer that lay in the leaden pipes of the brewery1 with a portion of brown stout1 bottling beer1 and mild beer4 ,the old or entire beer we have examined1 as obtained from ,messrs4 ,barclay's1 and other eminent ,london brewers1 is unquestionably a good compound2 but it does no longer appear to be necessary1 among fraudulent brewers1 to brew beer on purpose for keeping1 or to keep it twelve or eighteen months4 ,a more easy1 expeditious1 and economical method has been discovered to convert any sort of beer into entire beer1 merely by the admixture of a portion of sulphuric acid4 ,an imitation of the age of eighteen months is thus produced in an instant4 ,this process is technically called to bring beer forward1 or to make it hard4 ,the practice is a bad one4 ,the genuine1 old1 or entire beer1 of the honest brewer1 is quite a different compound2 it has a rich1 generous1 full-bodied taste1 without being acid1 and a vinous odour3 but it may1 perhaps1 not be generally known that this kind of beer always affords a less proportion of alcohol than is produced from mild beer4 ,the practice of bringing beer forward1 it is to be understood1 is resorted to only by fraudulent brewers4#fi ,if1 on the contrary1 the brewer has too large a stock of old beer on his hands1 recourse is had to an opposite practice of converting stale1 half-spoiled1 or sour beer1 into mild beer1 by the simple admixture of an alkali1 or an alkaline earth4 ,oyster-shell powder and subcarbonate of potash1 or soda1 are usually employed for that purpose4 ,these substances neutralise the excess of acid1 and render sour beer somewhat palatable4 ,by this process the beer becomes very liable to spoil4 ,it is the worst expedient that the brewer can practise3 the beer thus rendered mild1 soon loses its vinous taste2 it becomes vapid2 and speedily assumes a muddy grey colour1 and an exceedingly disagreeable taste4 ,these sophistications may be considered1 at first1 as minor crimes practised by fraudulent brewers1 when compared with the methods employed by them for rendering beer noxious to health by substances absolutely injurious4 ,to increase the intoxicating quality of beer1 the deleterious vegetable substance1 called cocculus indicus1 and the extract of this poisonous berry1 technically called black extract1 or1 by some1 hard multum1 are employed4 ,opium1 tobacco1 nux vomica1 and extract of poppies1 have also been used4 ,this fraud constitutes by far the most censurable offence committed by unprincipled brewers2 and it is a lamentable reflection to behold so great a number of brewers prosecuted and convicted of this crime2 nor is it less deplorable to find the names of druggists1 eminent in trade1 implicated in the fraud1 by selling the unlawful ingredients to brewers for fraudulent purposes4 ,list of ,brewers prosecuted and convicted from #ahac to #ahai1 for receiving and using illegal ,ingredients in their ,brewings4#gj ,richard ,gardner1 brewer1 for using adulterating ingredients1 #ajjl41 judgment by default4 ,stephen ,webb and another1 brewers1 for using adulterating ingredients1 and mixing strong and table beer1 verdict #ejjl4 ,henry ,wyatt1 brewer1 for using adulterating ingredients1 verdict #djjl4 ,john ,harbart1 retailer1 for receiving adulterating ingredients1 verdict #aejl4 ,philip ,blake and others1 brewers1 for using adulterating ingredients1 and mixing strong and table beer1 verdict #bejl4 ,james ,sneed1 for receiving adulterating ingredients1 #bel4 and costs4 ,john ,rewell and another1 brewers1 ditto1 verdict #ajjl4 ,john ,swain and another1 ditto1 for using adulterating ingredients1 verdict #bjjl4 ,john ,ing1 brewer1 ditto1 stayed on defendant's death4 ,john ,hall1 ditto1 for receiving adulterating ingredients1 #el4 and costs4 ,john ,webb1 retailer1 for using adulterating ingredients4 ,ralph ,fogg and another1 brewers1 for receiving and using adulterating ingredients4 ,john ,gray1 brewer1 for using adulterating ingredients1 #cjjl4 and costs4 ,richard ,bowman1 for using liquid in bladder1 supposed to be extract of cocculus1 #ajjl4 ,richard ,bowman1 brewer1 for ditto1 #ajjl4 and costs4 ,septimus ,stephens1 brewer1 for ditto1 verdict #ejl4 ,james ,rogers and another1 brewer1 for ditto1 #bbjl4 and costs4 ,george ,moore1 brewer1 for using colouring1 #cjjl4 and costs4 ,john ,morris1 for using adulterating ingredients4 ,webb and ,ball1 for using ginger1 ,guinea pepper1 and brown powder1 7name unknown71 #ast #ajjl4 #bnd #ejjl4 ,henry ,clarke1 for using molasses1 #aejl4 ,kewell and ,burrows1 for using cocculus india1 multum1 c4 #ajjl4 ,allatson and ,abraham1 for using cocculus india1 multum1 and porter flavour1 #fcjl4 ,swain and ,sewell1 for using cocculus india1 ,guinea-opium1 c4 #bjjl4 ,john ,ing1 for using cocculus india1 hard colouring1 and honey1 dead4 ,william ,dean1 for using molasses1 #ejl4 ,john ,cowell1 for using ,spanish-liquorice1 and mixing table beer with strong beer1 #ejl4 ,john ,mitchell1 for using cocculus india1 vitriol1 and ,guinea pepper1 left the country4 ,lloyd and ,man1 for using extract of cocculus1 #bel4 ,john ,gray1 for using ginger1 hartshorn shavings1 and molasses1 #cjjl4 ,jon ,hoffman1 for using molasses1 ,spanish juice1 and mixing table with strong beer1 #acjl4 ,rogers and ,boon1 for using extract of cocculus1 multum1 porter flavour1 c4 #bbjl4 ---- ,betteley1 for using wormwood1 coriander seed1 and ,spanish juice1 #bjjl4 ,william ,lane1 brewer1 for using wormwood instead of hops1 #el4 and costs4 99 99 99 99 99 ,that a minute portion of an unwholesome ingredient1 daily taken in beer1 cannot fail to be productive of mischief1 admits of no doubt2 and there is reasons to believe that a small quantity of a narcotic substance 7and cocculus indicus is a powerful narcotic#ga71 daily taken into the stomach1 together with an intoxicating liquor1 is highly more efficacious than it would be without the liquor4 ,the effect may be gradual2 and a strong constitution1 especially if it be assisted with constant and hard labour1 may counteract the destructive consequences perhaps for many years2 but it never fails to shew its baneful effects at last4 ,independent of this1 it is a well-established fact1 that porter drinkers are very liable to apoplexy and palsy1 without taking this narcotic poison4 ,if we judge from the preceding lists of prosecutions and convictions furnished by the ,solicitor of the ,excise#gb1 it will be evident that many wholesale brewers1 as well as retail dealers1 stand very conspicuous among those offenders4 ,but the reader will likewise notice1 that there are no convictions1 in any instance1 against any of the eleven great ,london porter brewers#gc for any illegal practice4 ,the great ,london brewers1 it appears1 believe that the publicans alone adulterate the beer4 ,that many of the latter have been convicted of this fraud1 the ,report of the ,board of ,excise amply shews4--,see p4 #abi4 ,the following statement relating to this subject1 we transcribe from a ,parliamentary document3#gd ,mr4 ,perkins being asked1 whether he believed that any of the inferior brewers adulterated beer1 answered1 ,i am satisfied there are some instances of that4 ,question4--,do you believe publicans do8 ,answer4--,i believe they do4 ,q4--,to a great extent8 ,a4--,yes4 ,q4--,do you believe they adulterate the beer you sell them8 ,a4--,i am satisfied there are some instances of that4--,mr4 ,j4 ,martineau#ge being asked the following ,question4#gf--;,in your judgment is any of the beer of the metropolis1 as retailed to the publican1 mixed with any deleterious ingredients8 ,answer4--,in retailing beer1 in some instances1 it has been4 ,question4--,by whom1 in your opinion1 has that been done8 ,answer4--,in that case by the publicans who vend it4 ,on this point1 it is but fair1 to the minor brewers1 to record also the answers of some officers of the revenue1 when they were asked whether they considered it more difficult to detect nefarious practices in large breweries than in small ones4 ,mr4 ,j4 ,rogers being thus questioned in the ,committee of the ,house of ,commons1#gg ,supposing the large brewers to use deleterious or any illegal ingredients to such an amount as could be of any importance to their concern1 do you think it would1 or would not1 be more easy to detect it in those large breweries1 than in small ones8 his answer was1 more difficult to detect it in the large ones3 and witness being asked to state the reason why1 answered1 ,their premises are so much larger1 and there is so much more strength1 that a cart load or two is got rid of in a minute or two4 ,witness had known1 in five minutes1 twenty barrels of molasses got rid of as soon as the door was shut4 ,another witness1 ,w4 ,wells1 an excise officer1#gh in describing the contrivances used to prevent detection1 stated1 that at a brewer's1 at ,westham1 the adulterating substances were not kept on the premises1 but in the brewer's house2 not the principal1 but the working brewers2 it not being considered1 when there1 as liable to seizure3 the brewer had a very large jacket made expressly for that purpose1 with very large pockets2 and1 on brewing mornings1 he would take his pockets full of the different ingredients4 ,witness supposed that such a man's jacket1 similar to what he had described1 would convey quite sufficient for any brewery in ,england1 as to cocculus indicus4 ,that it may be more difficult for the officers of the excise to detect fraudulent practices in large breweries than in small ones1 may be true to a certain extent3 but what eminent ,london porter brewer would stake his reputation on the chance of so paltry a gain1 in which he would inevitably be at the mercy of his own man8 ,the eleven great porter brewers of this metropolis are persons of so high respectability1 that there is no ground for the slightest suspicion that they would attempt any illegal practices1 which they were aware could not possibly escape detection in their extensive establishments4 ,and let it be remembered1 that none of them have been detected for any unlawful practices1#gi with regard to the processes of their manufacture1 or the adulteration of their beer4 ,,method ,,of ,,detecting ,,the ,,adulteration ,,of ,,beer4 ,the detection of the adulteration of beer with deleterious vegetable substances is beyond the reach of chemical analysis4 ,the presence of sulphate of iron 7p4 #acd7 may be detected by evaporating the beer to perfect dryness1 and burning away the vegetable matter obtained1 by the action of chlorate of pot-ash in a red-hot crucible4 ,the sulphate of iron will be left behind among the residue in the crucible1 which when dissolved in water1 may be assayed1 for the constituent parts of the salt1 namely1 iron and sulphuric acid3 for the former1 by tincture of galls1 ammonia1 and prussiate of potash2 and for the latter1 by muriate of barytes4#hj ,beer1 which has been rendered fraudulently hard 7see p4 #adh7 by the admixture of sulphuric acid1 affords a white precipitate 7sulphate of barytes71 by dropping into it a solution of acetate or muriate of barytes2 and this precipitate1 when collected by filtering the mass1 and after having been dried1 and heated red-hot for a few minutes in a platina crucible1 does not disappear by the addition of nitric1 or muriatic acid4 ,genuine old beer may produce a precipitate2 but the precipitate which it affords1 after having been made red-hot in a platina crucible1 instantly becomes re-dissolved with effervescence by pouring on it some pure nitric or muriatic acid2 in that case the precipitate is malate 7not sulphate7 of barytes1 and is owing to a portion of malic acid having been formed in the beer4 ,but with regard to the vegetable materials deleterious to health1 it is extremely difficult1 in any instance1 to detect them by chemical agencies2 and in most cases it is quite impossible1 as in that of cocculus indicus in beer4 ,,method ,,of ,,ascertaining ,,the ,,quantity ,,of ,,spirit ,,contained ,,in ,,porter1 ,,ale1 ,,or ,,other ,,kinds ,,of ,,malt ,,liquors4 ,take any quantity of the beer1 put it into a glass retort1 furnished with a receiver1 and distil1 with a gentle heat1 as long as any spirit passes over into the receiver2 which may be known by heating from time to time a small quantity of the obtained fluid in a tea-spoon over a candle1 and bringing into contact with the vapour of it the flame of a piece of paper4 ,if the vapour of the distilled fluid catches fire1 the distillation must be continued until the vapour ceases to be set on fire by the contact of a flaming body4 ,to the distilled liquid thus obtained1 which is the spirit of the beer1 combined with water1 add1 in small quantities at a time1 pure subcarbonate of potash 7previously freed from water by having been exposed to a red heat17 till the last portion of this salt added1 remains undissolved in the fluid4 ,the spirit will thus become separated from the water1 because the subcarbonate of potash abstracts from it the whole of the water which it contained2 and this combination sinks to the bottom1 and the spirit alone floats on the top4 ,if this experiment be made in a glass tube1 about half or three-quarters of an inch in diameter1 and graduated into #ej or #ajj equal parts1 the relative per centage of spirit in a given quantity of beer may be seen by mere inspection4 ,quantity of ,alcohol contained in ,porter1 ,ale1 and other kinds of ,malt ,liquors4#ha ,one hundred parts1 by ,measure1 ,parts of ,alcohol1 contained4 by ,measure4 ,ale1 home-brewed #h1cj ,ale1 ,burton1 three ,samples #f1be ,ale1 ,burton#hb #h1hh ,ale1 ,edinburgh#hb #f1bj ,ale1 ,dorchester#hb #e1ej ,ale1 common ,london-brewed1 six samples #e1hb ,ale1 ,scotch1 three samples #e1ge ,porter1 ,london1 eight samples #d1jj ,ditto1 ,ditto#hc #d1bj ,ditto1 ,ditto#hc #d1de ,ditto1 ,ditto1 bottled4 #d1ge ,brown ,stout1 four samples #e ,ditto1 ,ditto#hc #f1hj ,small ,beer1 six samples #j1ge ,ditto1 ,ditto#hd #a1bh ,,footnotes3 #dh ,see pages #aai1 c4 #di ,child1 on ,brewing ,porter1 p4 #g4 #ej ,child1 on ,brewing ,porter1 p4 #af4 #ea ,ibid4 p4 #af4 #eb ,minutes of the ,committee of the ,house of ,commons1 to whom the petition of several inhabitants of ,london and its vicinity1 complaining of the high price and inferior quality of beer1 was referred1 to examine the matter thereof1 and to report the same1 with their observations thereupon1 to the ,house4 ,printed by order of the ,house of ,commons1 ,april1 #ahai4 #ec #ef ,geo4 ,,iii4 c4 #b4 #ed ,copied from the ,minutes of the ,committee of the ,house of ,commons1 appointed for examining the price and quality of ,beer4--,see pages #ah1 #bi1 #cj1 #ca1 #cf1 #dc4 #ee ,the average specific gravity of different samples of brown stout1 obtained direct from the breweries of ,messrs4 ,barclay1 ,perkins1 and ,co4 ,messrs4 ,truman1 ,hanbury1 and ,co4 ,messrs4 ,henry ,meux and ,co4 and from several other eminent ,london brewers1 amounted to #a1jbb2 and the average specific gravity of porter1 from the same breweries1 #a1jah4 #ef #b ,geo4 ,,iii4 c4 #ad1 #b4 #eg #ei ,geo4 ,,iii4 c4 #ec1 #be4 #eh ,copied from the ,minutes of the ,committee of the ,house of ,commons1 appointed for examining the price and quality of beer1 p4 #ai1 #bi1 #cf1 #cg1 #dc4 #ei ,see ,minutes of the ,committee of the ,house of ,commons for reporting on the ,price and ,quality of ,beer1 #ahai1 p4 #bi4 #fj #g ,geo4 ,,ii4 c4 #ai1 #b4 #fa ,see ,list of ,publicans prosecuted and convicted for mixing table beer with strong beer1 c4 p4 #abi4 ,alum gives likewise a smack of age to beer1 and is penetrating to the palate4--,s4 ,child on ,brewing4 #fb ,copied from the ,minutes of the ,committee of the ,house of ,commons1 appointed for examining the price and quality of beer1 p4 #ch4 #fc ,see ,mr4 ,carr's evidence in the ,minutes of the ,house of ,commons1 p4 #cb4 #fd #db ,george ,,iii1 c4 #ch1 #ab4 #fe ,see ,minutes of the ,house of ,commons1 p4 #cb4 #ff ,copied from the minutes of the ,committee of the ,house of ,commons1 appointed for examining the price and quality of ,beer1 #ahai1 p4 #bi1 #cf1 #dc4 #fg ,see the ,parliamentary ,minutes1 p4 #id4 #fh ,mr4 ,barclay has not specified the relative proportions of brown stout and of bottling beer which are introduced at such an augmentation of expense4 #fi ,mr4 ,child1 in his ,treatise on ,brewing1 p4 #bc directs1 to make new beer older1 use oil of vitriol4 #gj ,copied from the ,minutes of the ,committee of the ,house of ,commons appointed for examining the price and quality of beer1 p4 #bi1 #cf4 #ga ,the deleterious effect of ,cocculus ,indicus 7the fruit of the memispermum cocculus7 is owing to a peculiar bitter principle contained in it2 which1 when swallowed in minute quantities1 intoxicates and acts as poison4 ,it may be obtained from cocculus indicus berries in a detached state3--chemists call it picrotoxin1 from pichros1 bitter2 and toxichon poison4 #gb ,see ,minutes of the ,house of ,commons1 p4 #bh1 #cf4 #gc ,messrs4 ,barclay1 ,perkins1 and ,co4--,truman1 ,hanbury and ,co4--,reid and ,co4--,whitbread and ,co4--,combe1 ,delafield1 and ,co4--,henry ,meux1 and ,co4--,calvert and ,co4--,goodwin and ,co4--,elliot and ,co4--,taylor and ,co4--,cox1 and ,camble and ,co4 ,see the ,minutes1 before quoted1 p4 #cb4 #gd ,ibid4 p4 #eh4 #ge ,a partner in the brewery of ,messrs4 ,whitbread and ,co4 #gf ,minutes of the ,house of ,commons1 p4 #ajd4 #gg ,minutes1 before quoted1 p4 #bb4 #gh ,minutes of the ,house of ,commons1 p4 #dj4 #gi ,minutes of the ,house of ,commons1 p4 #cb #hj ,see a ,treatise on the ,use and ,application of ,chemical ,tests1 #c;d edition2 ,tests for ,sulphuric ,acid1 c4 #ha ,repository of ,arts1 ,no4 #b1 p4 #gd4--ahaf4 #hb ,copied from ,professor ,brande's ,paper in the ,philosophical ,transactions1 #ahaa1 p4 #cde4 #hc ,result of our own ,experiments1 see p4 #abg4 #hd ,professor ,brande's ,experiments4 ,counterfeit ,tea-,leaves4 ,the late detections that have been made respecting the illicit establishments for the manufacture of imitation tea leaves1 arrested1 not long ago1 the attention of the public2 and the parties by whom these manufactories were conducted1 together with the numerous venders of the factitious tea1 did not escape the hand of justice4 ,in proof of this statement1 it is only necessary to consult the ,london newspapers 7the ,times and the ,courier7 from ,march to ,july #ahah2 which show to what extent this nefarious traffic has been carried on2 and they report also the prosecutions and convictions of numerous individuals who have been guilty of the fraud4 ,the following are some of those prosecutions and convictions4 ,,hatton ,,garden4--,on ,saturday an information came to be heard at this office1 before ,thomas ,leach1 ,esq4 the sitting magistrate1 against a man of the name of ,edmund ,rhodes1 charged with having1 on the #abth of ,august last1 dyed1 fabricated1 and manufactured1 divers large quantities1 viz4 one hundred weight of sloe leaves1 one hundred weight of ash leaves1 one hundred weight of elder leaves1 and one hundred weight of the leaves of a certain other tree1 in imitation of tea1 contrary to the statute of the #agth of ,geo4 ,,iii4#he whereby the said ,edmund ,rhodes had1 for every pound of such leaves so manufactured1 forfeited the sum of #el4 making the total of the penalties amount to #b1jjjl4 ,the second count in the information charged the said ,rhodes with having in his possession the above quantity of sloe1 ash1 elder1 and other leaves1 under the like penalty of #b1jjjl4 ,the third count charged him with having1 on the said #abth of ,august last1 in his possession1 divers quantities1 exceeding six pounds weight of each respective kind of leaves2 viz4 fifty pounds weight of green sloe leaves1 fifty pounds weight of green leaves of ash1 fifty pounds weight of green leaves of elder1 and fifty pounds weight of the green leaves of a certain other tree2 not having proved that such leaves were gathered with the consent of the owners of the trees and shrubs from which they were taken1 and that such leaves were gathered for some other use1 and not for the purpose of manufacturing the same in imitation of tea2 whereby he had forfeited for each pound weight1 the sum of #el4 amounting in the whole to #a1jjjl42 and1 in default of payment1 in each case1 subjected himself to be committed to the house of correction for not more than twelve months1 nor less than six months4 ,mr4 ,denton1 who appeared for the defendant1 who was absent1 said that he was a very poor man1 with a family of five children1 and was only the servant of the real manufacturer1 and an ignorant man from the country1 put into the premises to carry on the business1 without knowing what the leaves were intended for4 ,by direction of ,mr4 ,mayo1 who conducted the prosecution1 several barrels and bags1 filled with the imitation tea1 were then brought into the office1 and a sample from each handed round4 ,to the eye they seemed a good imitation of tea4 ,the defendant was convicted in the penalty of #ejjl4 on the second count4 ,the ,attorney-,general against ,palmer4--,this was an action by the ,attorney-,general against the defendant1 ,palmer1 charging him with having in his possession a quantity of sloe-leaves and white-thorn leaves1 fabricated into an imitation of tea4 ,mr4 ,dauncey stated the case to the jury1 and observed that the defendant1 ,mr4 ,palmer1 was a grocer4 ,it would appear that a regular manufactory was established in ,goldstone-street4 ,the parties by whom the manufactory was conducted1 was a person of the name of ,proctor1 and another person named ,j4 ,malins4 ,they engaged others to furnish them with leaves1 which1 after undergoing a certain process1 were sold to and drank by the public as tea4 ,the leaves1 in order to be converted into an article resembling black tea1 were first boiled1 then baked upon an iron plate2 and1 when dry1 rubbed with the hand1 in order to produce that curl which the genuine tea had4 ,this was the most wholesome part of the operation2 for the colour which was yet to be given to it1 was produced by logwood4 ,the green tea was manufactured in a manner more destructive to the constitution of those by whom it was drank4 ,the leaves1 being pressed and dried1 were laid upon sheets of copper1 where they received their colour from an article known by the name of ,dutch pink4 ,the article used in producing the appearance of the fine green bloom1 observable on the ,china tea1 was1 however1 decidedly a dead poison6 ,he alluded to verdigris1 which was added to the ,dutch pink in order to complete the operation4 ,this was the case which he had to bring before the jury2 and hence it would appear1 that1 at the moment they were supposing they were drinking a pleasant and nutritious beverage1 they were1 in fact1 in all probability1 drinking the produce of the hedges round the metropolis1 prepared for the purposes of deception in the most noxious manner4 ,he trusted he should be enabled to trace to the possession of the defendant eighty pounds weight of the commodity he had been describing4 ,thomas ,jones deposed1 that he knew ,proctor1 and was employed by him at the latter end of ,april1 #ahag1 to gather black and white thorn leaves4 ,sloe leaves were the black thorn4 ,witness also knew ,john ,malins1 the son of ,william ,malins1 a coffee-roaster2 he did not at first know the purpose for which the leaves were gathered1 but afterwards learnt they were to make imitation tea4 ,witness did not gather more than one hundred and a half weight of these leaves2 but he employed another person1 of the name of ,john ,bagster1 to gather them4 ,he had two-pence per pound for them4 ,they were first boiled1 and the water squeezed from them in a press4 ,they were afterwards placed over a slow-fire upon sheets of copper to dry2 while on the copper they were rubbed with the hand to curl them4 ,at the time of boiling there was a little verdigris put into the water 7this applied to green tea only47 ,after the leaves were dried1 they were sifted1 to separate the thorns and stalks4 ,after they were sifted1 more verdigris and some ,dutch pink were added4 ,the verdigris gave the leaves that green bloom observable on genuine tea4 ,the black tea went through a similar course as the green1 except the application of ,dutch pink3 a little verdigris was put in the boiling1 and to this was added a small quantity of logwood to dye it1 and thus the manufacture was complete4 ,the drying operation took place on sheets of iron4 ,witness knew the defendant1 ,edward ,palmer2 he took some of the mixture he had been describing1 to his shop4 ,the first time he took some was in ,may1 #ahag4 ,in the course of that month1 or the beginning of ,june1 he took four or five seven-pound parcels2 when he took it there1 it was taken up to the top of the house4 ,witness afterwards carried some to ,russell-street1 which was taken to the top of the house1 about one hundred weight and three quarters2 from this quantity he carried fifty-three pounds weight to the house of the defendant's porter1 by the desire of ,mr4 ,malins2 it was in paper parcels of seven pounds each4 ,john ,bagster proved that he had been employed by ,malins and ,proctor1 to gather sloe and white-thorn leaves3 they were taken to ,jones's house1 and from thence to ,malins' coffee-roasting premises2 witness received two-pence per pound for them2 he saw the manufacturing going on1 but did not know much about it3 witness saw the leaves on sheets of copper1 in ,goldstone-street4 ,this was the case for the ,crown4--,verdict for the ,crown1 #hdjl4 ,the ,attorney-,general against ,john ,prentice4--,this was an information similar to the last1 in which the defendant submitted to a verdict for the ,crown4 ,the ,attorney-,general against ,lawson ,holmes4--,in this case the defendant submitted to a verdict for the ,crown4 ,the ,attorney-,general against ,john ,orkney4--,thomas ,jones proved that the defendant was a grocer1 and in the month of ,may last he carried to his shop seven pounds of imitation tea1 by the order of ,john ,malins1 for which he received the money1 viz4 #aes4 #i;d4 or #bs4 #c;d4 per pound4 ,the jury found a verdict for the ,crown4--,penalties #gjl4 ,the ,attorney-,general against ,james ,gray4--,the defendant submitted to a verdict for the ,crown4--,penalties #abjl4 ,the ,attorney-,general against ,h4 ,gilbert1 and ,powel4--,these defendants submitted to a verdict4--,penalties #adjl4 ,the ,attorney-,general against ,william ,clarke4--,this defendant also submitted to a verdict for the ,crown4 ,the ,attorney-,general against ,george ,david ,bellis4--,this defendant submitted to a verdict for the ,crown4 ,the ,attorney-,general against ,john ,horner4--,the defendant in this case was a grocer2 it was proved by ,jones that he received twenty pounds of imitation tea4--,verdict for the ,crown4--,penalties #bajl4 ,the ,attorney-,general against ,william ,dowling4--,this was a grocer4 ,jones proved that he delivered seven pounds of imitation tea at ,mr4 ,dowling's house1 and received the money for it1 namely #aes4 #i;d4--,penalties #gjl4 ,,method ,,of ,,detecting ,,the ,,adulterations ,,of ,,tea4 ,the adulteration of tea may be evinced by comparing the botanical characters of the leaves of the two respective trees1 and by submitting them to the action of a few chemical tests4 ,the shape of the tea-leaf is slender and narrow1 as shewn in this sketch1 the edges are deeply serrated1 and the end or extremity is acutely pointed4 ,the texture of the leaf is very delicate1 its surface smooth and glossy1 and its colour is a lively pale green4 ,illustration ,the sloe-leaf 7and also the white-thorn leaf17 as shewn in this sketch1 is more rounded1 and the leaf is obtusely pointed4 ,the serratures or jags on the edges are not so deep1 the surface of the leaf is more uneven1 the texture not so delicate1 and the colour is a dark olive green4 ,illustration ,these characters of course can be observed only after the dried leaves have been suffered to macerate in water for about twenty-four hours4 ,the leaves of some sorts of tea may differ in size1 but the shape is the same in all of them2 because all the different kinds of tea imported from ,china1 are the produce of one species of plant1 and the difference between the green and souchong1 or black tea1 depends chiefly upon the climate1 soil1 culture1 age1 and mode of drying the leaves4 ,spurious black tea1#hf slightly moistened1 when rubbed on a sheet of white paper1 immediately produces a blueish-black stain2 and speedily affords1 when thrown into cold water1 a blueish-black tincture1 which instantly becomes reddened by letting fall into it1 a drop or two of sulphuric acid4 ,two ounces of the suspected leaves1 should be infused in half-a-pint of cold1 soft water1 and suffered to stand for about an hour4 ,genuine tea produces an amber-coloured infusion1 which does not become reddened by sulphuric acid4 ,all the samples of spurious green tea 7nineteen in number7 which ,i have examined1 were coloured with carbonate of copper 7a poisonous substance17 and not by means of verdigris1 or copperas4#hg ,the latter substances would instantly turn the tea black2 because both these metallic salts being soluble in water1 are acted on by the astringent matter of the leaves1 whether genuine or spurious1 and convert the infusion into ink4 ,tea1 rendered poisonous by carbonate of copper1 speedily imparts to liquid ammonia a fine sapphire blue tinge4 ,it is only necessary to shake up in a stopped vial1 for a few minutes1 a tea-spoonful of the suspected leaves1 with about two table-spoonsful of liquid ammonia1 diluted with half its bulk of water4 ,the supernatant liquid will exhibit a fine blue colour1 if the minutest quantity of copper be present4 ,green tea1 coloured with carbonate of copper1 when thrown into water impregnated with sulphuretted hydrogen gas1 immediately acquires a black colour4 ,genuine green tea suffers no change from the action of these tests4 ,the presence of copper may be further rendered obvious1 by mixing one part of the suspected tea-leaves1 reduced to powder1 with two or three parts of nitrate of potash1 7or with two parts of chlorate of potash17 and projecting this mixture by small portions at a time1 into a platina1 or porcelain-ware crucible1 kept red-hot in a coal fire2 the whole vegetable matter of the tea leaves will thus become destroyed1 and the oxide of copper left behind1 in combination with the potash1 of the nitrate of potash 7or salt-petre17 or with the muriate of potash1 if chlorate of potash has been employed4 ,if water1 acidulated with nitric acid1 be then poured into the crucible to dissolve the mass1 the presence of the copper may be rendered manifest by adding to the solution1 liquid ammonia1 in such quantity that the pungent odour of it predominates4 ,,footnotes3 #he ,also1 #b ,geo4 ,i1 c4 #cj1 #e2 and #d ,geo4 ,,ii1 c4 #ad1 #aa4 #hf ,the examination of twenty-seven samples of imitation tea of different qualities1 from the most costly1 to the most common1 which it fell to my lot to undertake1 induces me to point out the marks of sophistications here detailed1 as the most simple and expeditious4 #hg ,mr4 ,twining1 an eminent tea-merchant1 asserts1 that the leaves of spurious tea are boiled in a copper1 with copperas and sheep's dung4--,see ,encyclop4 ,britan4 vol4 xviii4 p4 #cca4 #agig4 ,see also the ,history of the ,tea ,plant1 p4 #dh2 and p4 #afg of this ,treatise4 ,counterfeit ,coffee4 ,the fraud of counterfeiting ground coffee by means of pigeon's beans and pease1 is another subject which1 not long ago1 arrested the attention of the public3 and from the numerous convictions of grocers prosecuted for the offence1 it is evident that this practice has been carried on for a long time1 and to a considerable extent4 ,the following statement exhibits some of the prosecutions1 instituted by the ,solicitor of the ,excise1 against persons convicted of the fraud of manufacturing spurious1 and adulterating genuine coffee4 ,alexander ,brady1 a grocer1 7,see p4 #ahb7 prosecuted and convicted of selling sham-coffee1 said1 ,i have sold it for twenty years4 ,some of the persons prosecuted by the ,solicitor of the ,excise for this fraud1 we might1 at first sight1 be inclined to believe1 were inconscious that the adulterating of genuine coffee with spurious substances was illegal2 but this ignorance affords no excuse1 as the ,act of the #dc ,geo4 ,,iii4 cap4 #abi1 explicitly states3 ,if after the first day of ,september1 #ahjc1 any burnt1 scorched1 or roasted pease1 beans1 or other grain1 or vegetable substance or substances prepared or manufactured for the purpose of being in imitation of or in any respect to resemble coffee or cocoa1 or to serve as a substitute for coffee or cocoa1 or alleged or pretended by the possessor or vender thereof so to be1 shall be made1 or kept for sale1 or shall be offered or exposed to sale1 or shall be found in the custody or possession of any dealer or dealers in or seller or sellers of coffee1 or if any burnt1 scorched1 or roasted pease1 beans1 or other grain1 or vegetable substance or substances not being coffee1 shall be called by the preparer1 manufacturer1 possessor1 or vender thereof1 by the name of ,english or ,british coffee1 or any other name of coffee1 or by the name of ,american cocoa1 or ,english or ,british cocoa1 or any other name of cocoa1 the same respectively shall be forfeited1 together with the packages containing the same1 and shall and may be seized by any officer or officers of ,excise2 and the person or persons preparing1 manufacturing1 or selling the same1 or having the same in his1 her1 or their custody or possession1 or the dealer or dealers in or seller or sellers of coffee or cocoa1 in whose custody the same shall be found1 shall forfeit and lose the sum of one hundred pounds4 ,the ,attorney-,general against ,william ,malins4--,this was an information filed by the ,attorney-,general against the defendant1 charging him1 he being a dealer in coffee1 with having in his possession a large quantity of imitation coffee1 made from scorched pease and beans1 resembling coffee1 and intended to be sold as such1 contrary to the statute of the #dc;d of the ,king1 whereby he became liable to pay a fine of #ajjl4 ,j4 ,lawes deposed that he had lived servant with the defendant2 he constantly roasted pease and beans1 and ground them into powder4 ,when so ground1 the powder very much resembled coffee4 ,sometimes the sweepings of the coffee were thrown in among the pease and beans4 ,witness carried out this powder to several grocers in different parts of the town4 ,thomas ,jones lived with the defendant4 ,his occupation was roasting and grinding pease and beans4 ,they looked1 when ground1 the same as coffee4 ,witness had seen ,mr4 ,john ,malins sweep up the refuse coffee1 and mix it with the pease and beans4 ,he had taken out this mixture to grocers4 ,j4 ,richardson1 an excise-officer1 deposed1 that1 in ,december #ahag1 he went to the premises of the defendant1 and there seized four sacks1 five tubs1 and nine pounds in paper1 of a powder made to resemble coffee4 ,the quantity ground was #a1efg pounds2 it had all the appearance of coffee2 and a little coffee being mixed with it1 any common person might be deceived4 ,he also seized two sacks1 containing #bgi pounds of whole pease and beans roasted4 ,among the latter were some grains of coffee4 ,the witness here produced samples of the articles seized4 ,john ,lawes deposed1 that the articles exhibited were such as he was in the habit of manufacturing while in ,mr4 ,malins' employment4 ,the jury found a verdict for the ,crown4--,penalty #ajjl4 ,the ,king against ,chaloner4--,mr4 ,chaloner1 a dealer in tea and coffee1 was charged on the oaths of ,charles ,henry ,lord and ,john ,pearson1 both ,excise officers1 with having in his possession1 on the #agth of ,march1 nine pounds of spurious coffee1 consisting of burnt pease1 beans1 and gravel or sand1 and a portion of coffee1 and with selling some of the same2 also with having in his possession seventeen pounds of vegetable powder1 and an article imitating coffee1 which contained not a particle of genuine coffee4 ,the defendant was convicted in the penalty of #ijl4 ,the ,king against ,peether4--,this was an information against ,mr4 ,thomas ,peether1 tea and coffee dealer1 charging him with having in his possession a quantity of imitation coffee 7or vegetable powder7 on the #beth of ,april last4 ,the case being proved by the evidence of several witnesses1 the defendant was convicted in the penalty of #ejl4 ,the ,king against ,topping4--,this was an information against ,mr4 ,john ,lewis ,topping1 a dealer in tea and coffee1 charging him with having thirty-seven pounds of vegetable powder in his possession4 ,the article seized was produced to the commissioners of the ,excise4 ,the defendant was convicted in the penalty of #ejl4 ,the ,king against ,samuel ,hallett4--,the defendant1 ,hallett1 a grocer and dealer in tea and coffee1 was charged with having seven pounds of imitation coffee in his possession4 ,charles ,henry ,lord1 an officer of the ,excise1 being sworn1 stated1 that he and ,spencer1 an officer1 went1 on the #bhth of ,february last1 to the shop of the defendant1 and asked for an ounce of coffee1 at three halfpence per ounce4 ,he received the same1 and having paid for it1 left the shop4 ,he examined the article1 and found it was part coffee1 and part imitation coffee1 or what the defendant called vegetable powder1 which is nothing more nor less than burnt pease and beans ground in a mill4 ,spencer1 the officer of the ,excise1 corroborated the above evidence1 and stated1 that the sham-coffee seized at the defendant's house was shown to ,mr4 ,joseph ,hubbard1 grocer1 and tea and coffee dealer1 in ,high-street1 in the ,borough of ,southwark4 ,mr4 ,hubbard being sworn1 stated1 that he had examined the sham-coffee seized by the officers in the defendant's shop4 ,the one ounce purchased by ,lord1 he knew to be nothing else than black pigeon's beans2 there was no coffee amongst it4 ,the defendant was convicted in the penalty of #ejl4 ,the ,king against ,fox4--,mr4 ,edward ,fox1 grocer1 and dealer in tea and coffee1 was charged with having a large quantity of sham-coffee in his possession1 and with selling the same for genuine coffee4 ,henry ,spencer1 an officer of the ,excise1 stated1 that on the #bast of ,february he and ,lord1 another officer1 went to the defendant's shop and purchased an ounce of coffee1 for which he paid three halfpence4 ,they examined it1 and he was satisfied it was not genuine coffee2 they purchased another ounce 7which he produced to the commissioners of the ,excise1 who examined it72 they were convinced it consisted partly of coffee and beans and pease4 ,the defendant1 in his defence said1 that the poor people wanted a low-price article2 and by mixing the vegetable powder and coffee together1 he was able to sell it at three halfpence an ounce2 he had sold it for years2 he did it as a matter of accommodation to the poor1 who could not give a higher price2 he did not sell it for genuine coffee4 ,commissioner4--,then you have been defrauding the public for many years1 and injuring the revenue by your illicit practices3 the poor have an equal right to be supplied with as genuine an article as the rich4 ,he was convicted in the penalty of #ejl4 ,the ,king against ,brady4--,the defendant1 ,mr4 ,alexander ,brady1 grocer1 and dealer in tea and coffee1 was charged with having1 on the #bhth of ,february last1 in his possession eighteen pounds of sham-coffee1 and selling the same for genuine coffee4 ,lord and ,pearson1 ,excise officers1 stated1 that they purchased an ounce of coffee of the defendant1 on the #bhth of ,february1 and upon examining it they discovered that it was made up of pease and beans1 ground with a small quantity of coffee4 ,they also found eighteen pounds of vegetable powder mixed with coffee1 in a state prepared for sale1 wrapped in papers4 ,one of the commissioners tasted some of the eighteen pounds of sham-coffee produced by the officers1 and declared that it was a most infamous stuff1 and unfit for human food4 ,defendant4--,why1 ,i have sold it for twenty years4 ,commissioner4--,then you have been for twenty years acting most dishonestly1 defrauding the revenue2 and the health of the poor must have suffered very much by taking such an unwholesome article4 ,your having dealt in this article so long aggravates your case2 you have for twenty years been selling burnt beans and pease for genuine coffee4--,you are convicted in the penalty of #ejl4 ,the ,king against ,bowser4--,the excise officers stated1 that on the #bhth of ,february they went to his shop3 he was a grocer1 dealer in tea and coffee2 they seized seven pounds and a half of vegetable powder1 which contained very little coffee1 if any2 and also a quarter of a pound of coffee mixed with vegetable powder4 ,the defendant pleaded guilty to the charge1 and prayed the court to mitigate the penalty4 ,he was convicted in the penalty of #ejl4 ,the ,king against ,thomas ,owen4--,the defendant1 an extensive dealer in tea and coffee1 appeared to an information charging him with having in his possession1 and selling1 a quantity of deleterious ingredients1 and mixing them with coffee4 ,charles ,henry ,lord deposed1 that on the #bfth of ,february1 he found1 at the shop of the defendant1 nineteen pounds of a composition consisting of beans and pease ground1 and prepared so as to imitate coffee4 ,he also discovered two pounds and a half of a mixture of coffee and vegetable powder4 ,on the same day he proceeded to another shop of the defendant1 and he there found five pounds more of the same stuff4 ,samples of the composition1 in its mixed and unmixed state1 were produced4 ,mr4 ,lawes addressed the commissioners on behalf of the defendant1 in mitigation of punishment2 for he did not mean to deny the offence4 ,his client was a very young man1 and had been most unfortunate in business4 ,he was not aware until lately of the existence of any law by which it could be punished4 ,the ,commissioners observed1 that they had a double duty to perform1 namely1 to protect the revenue from fraud1 and to prevent the public from being imposed upon and injured by ingredients served to them instead of the food they intended to purchase4 ,the fraud upon the revenue was1 in the estimation of the court1 the least part of the offence4 ,under all the circumstances1 however1 the court was inclined to be lenient to the defendant4 ,he was convicted in the penalty of #ejl4 for each quantity of sham-coffee4 ,mr4 ,greely and ,mr4 ,william ,dando were fined #bjl4 each2 and ,mr4 ,hirling and ,mr4 ,terry were fined #ijl4 each for selling spurious coffee4 ,the adulteration of ground coffee1 with pease and beans1 is beyond the reach of chemical analysis2 but it may1 perhaps1 not be amiss on this occasion to give to our readers a piece of advice given by a retired grocer to a friend1 at no distant period3--,never1 my good fellow1 he said1 purchase from a grocer any thing which passes through his mill4 ,you know not what you get instead of the article you expect to receive--coffee1 pepper1 and all-spice1 are all mixed with substances which detract from their own natural qualities4--,persons keeping mills of their own can at all times prevent these impositions4 ,adulteration of ,brandy1 ,rum1 and ,gin4 ,by the ,excise laws at present existing in this country1 the various degrees of strength of brandy1 rum1 arrack1 gin1 whiskey1 and other spiritous liquors1 chiefly composed of little else than spirit of wine1 are determined by the quantity of alcohol of a given specific gravity contained in the spiritous liquors of a supposed unknown strength4 ,the great public importance of this subject in this country1 where the consumption of spiritous liquors adds a vast sum to the public revenue1 has been the means of instituting many very interesting series of experiments on this subject4 ,the instrument used for that purpose by the ,customs and officers of ,excise1 is called ,sikes's hydrometer1#hh which has now superseded the instrument called ,clark's hydrometer1 heretofore in use4 ,the specific gravity or strength of the legal standard spirit of the ,excise1 is technically called proof or proof spirit4 ,this liquor 7not being spirit sweetened1 or having any ingredient dissolved in it1 to defeat the strength thereof17 at the temperature of #eg ,faht4 weighs exactly #ab_/acth parts of an equal measure of distilled water2 and with this spirit the strength of all other spiritous liquors are compared according to law4 ,the strength of spirit stronger than proof or over proof1 as it is termed by the revenue officers1 is indicated by the bulk of water necessary to reduce a given volume of it1 to the legal standard spirit1 denominated proof--namely2 if one gallon of water be required to bring twenty gallons of brandy1 rum1 or any other spirit1 to proof1 that spirit is said to be #a to #bj over proof4 ,if one gallon of water be required to bring #ae1 #aj1 #e1 or #b gallons of the liquor to proof1 it is said to be #a to #ae1 #a to #aj1 #a to #e1 and #a to #b1 over proof4 ,the strength of brandy1 rum1 arrack1 gin1 or other spiritous liquors1 weaker than proof1 or under proof1 is estimated by the quantity of water which would be necessary to abstract or bring the spirit up to proof4 ,thus1 if from twenty gallons of brandy one gallon of water must be abstracted to bring it to proof1 it is said to be #a in #bj under proof4 ,if from #ae1 #aj1 #e1 or #b gallons of the liquor1 #a gallon of water must be abstracted to bring it to proof1 it is said to be #a in #ae1 #a in #aj1 #a in #e1 and #a in #b under proof4 ,it is necessary to understand this absurd language1 which is in use amongst the officers of ,excise and dealers in spirit1 in order to know what is meant in commerce by the strength of spiritous liquors of different denominations4 ,and hence1 for the business of the exciseman1 a table has been constructed1 expressing the strength or specific gravity of mixtures of different proportions of spirit and water1 at different degrees of temperature2 and according to this table the duty on spirit is now levied4 ,brandy and rum is seizable1 if sold by1 or found in the possession of1 the dealer1 unless it possesses a certain strength4#hi ,the following are the words of the ,act3 ,no distiller1 rectifier1#ij compounder or dealer1 shall serve or send out any foreign spirits1 of a lower strength than that of #a in #f under hydrometer proof1#ia nor have in his possession any foreign spirits mixed together1 except shrub1 cherry or raspberry brandy1 of lower strength than as aforesaid1 upon pain of such spirits being forfeited2 and such spirits1 with the casks and vessels containing the same1 may be seized by any officer of ,excise4 ,we have1 therefore1 a ready check against the frauds of the dishonest dealers1 in spiritous liquors4 ,if the spirit merchant engages to deliver a liquor of a certain strength1 the hydrometer is by far the most easy and expeditious check that can be adopted to guard against frauds of receiving a weaker liquor for a stronger one2 and to those individuals who are in the habit of purchasing large quantities of brandy1 rum1 or other spiritous liquors1 the hydrometer renders the greatest service4 ,for it is by no means an uncommon occurrence to meet with brandy1 rum1 and other spiritous liquors1 of a specific gravity very much below the pretended strength which the liquor ought to possess4 ,the following advice1 given to his readers1#ib by the author of a ,treatise on ,brewing and ,distilling1 may serve to put the unwary on their guard against some of the frauds practised by mercenary dealers4 ,it is a custom among retailing distillers1 which ,i have not taken notice of in this directory1 to put one-third or one-fourth part of proof molasses brandy1 proportionably1 to what rum they dispose of2 which cannot be distinguished1 but by an extraordinary palate1 and does not at all lessen the body or proof of the goods2 but makes them about two shillings a gallon cheaper2 and must be well mixed and incorporated together in your retailing cask2 but you should keep some of the best rum1 not adulterated1 to please some customers1 whose judgment and palate must be humoured4 ,when you are to draw a sample of goods to shew a person that has judgment in the proof1 do not draw your goods into a phial to be tasted1 or make experiment of the strength thereof that way1 because the proof will not hold except the goods be exceedingly strong2 but draw the pattern of goods rather into a glass from the cock1 to run very small1 or rather draw off a small quantity into a little pewter pot and pour it into your glass1 extending your pot as high above the glasses as you can without wasting it1 which makes the goods carry a better head abundantly1 than if the same goods were to be put and tried in a phial4 ,you must be so prudent as to make a distinction of the persons you have to deal with2 what goods you sell to gentlemen for their own use1 who require a great deal of attendance1 and as much for time of payment1 you must take a considerably greater price than of others2 what goods you sell to persons where you believe there is a manifest1 or at least some hazard of your money1 you may safely sell for more than common profit2 what goods you sell to the poor1 especially medicinally1 7as many of your goods are sanative17 be as compassionate as the cases require4 ,all brandies1 whether ,french1 ,spanish1 or ,english2 being proof goods1 will admit of one point of liquor#ic to each gallon1 to be made up and incorporated therewith in your cask1 for retail1 or selling smaller quantities2 and all persons that insist upon having proof goods1 which not one in twenty understands1 you must supply out of what goods are not so reduced1 though at a higher price4 ,such is the advice given by ,mr4 ,shannon4 ,the mode of judging by the taste of spiritous liquors is deceitful4 ,a false strength is given to a weak liquor1 by infusing in it acrid vegetable substances1 or by adding to it a tincture of grains of paradise and ,guinea pepper4 ,these substances impart to weak brandy or rum1 an extremely hot and pungent taste4 ,brandy and rum is also frequently sophisticated with ,british molasses1 or sugar-spirit1 coloured with burnt sugar4 ,the flavour which characterises ,french brandy1 and which is owing to a small portion of a peculiar essential oil contained in it1 is imitated by distilling ,british molasses-spirit over wine lees2#id but the spirit1 prior to being distilled over wine lees1 is previously deprived1 in part1 of its peculiar disagreeable flavour1 by rectification over fresh burnt charcoal and quick-lime4 ,other brandy-merchants employ a spirit obtained from raisin wine1 which is suffered to pass into an incipient ascescency4 ,the spirit thus procured partakes strongly of the flavour which is characteristic to foreign brandy4 ,oak saw-dust1 and a spiritous tincture of raisin stones1 are likewise used to impart to new brandy and rum a ripe taste1 resembling brandy or rum long kept in oaken casks1 and a somewhat oily consistence1 so as to form a durable froth at its surface1 when strongly agitated in a vial4 ,the colouring substances are burnt sugar1 or molasses2 the latter gives to imitative brandy a luscious taste1 and fulness in the mouth4 ,these properties are said to render it particularly fit for the retail ,london customers4 ,the following is the method of compounding or making up1 as it is technically called1 brandy#ie for retail3 ,gallons ,to ten puncheons of brandy #ajha ,add flavoured raisin spirit #aah ,tincture of grains of paradise #d ,cherry laurel water #b ,spirit of almond cakes #b ------- #abjg ,add also #aj handfuls of oak saw-dust2 and give it complexion with burnt sugar4 ,,method ,,of ,,detecting ,,the ,,adulterations ,,of ,,brandy1 ,,rum1 ,,and ,,malt ,,spirit4 ,the false strength of brandy or rum is rendered obvious by diluting the suspected liquor with water2 the acrimony of the capsicum1 and grains of paradise1 or pepper1 may then be readily discovered by the taste4 ,the adulteration of brandy with ,british molasses1 or sugar-spirit1 becomes evident by rubbing a portion of the suspected brandy between the palms of the hands2 the spirit1 as it evaporates1 leaves the disagreeable flavour which is peculiar to all ,british spirits4 ,or the liquor may be deprived of its alcohol1 by heating a portion in a spoon over a candle1 till the vapour ceases to catch fire on the approach of a lighted taper4 ,the residue thus obtained1 of genuine ,french brandy1 possesses a vinous odour1 still resembling the original flavour of the brandy1 whilst the residue1 produced from sophisticated brandy1 has a peculiarly disagreeable smell1 resembling gin1 or the breath of habitual drunkards4 ,arrack is coarsely imitated by adding to rum a small quantity of pyroligneous acid and some flowers 7acid7 of benzoe4 ,the compound thus produced1 however1 must be pronounced a bad one4 ,the author of a very popular ,cookery ,book1#if directs two scruples of benzoic acid to be dissolved in one quart of rum1 to make mock arrack4 ,,malt ,,spirit4 ,malt spirit1 or gin1 the favourite liquor of the lower order of people1 which is characterised by the peculiar flavour of juniper berries1 over which the raw spirit is distilled1 is usually obtained from a mixture of malt and barley3 sometimes both molasses and corn are employed1 particularly if there be a scarcity of grain4 ,but the flavour of whiskey1 which is made from barley and oats1 is owing to the malted grain being dried with peat1 the smoke of which gives it the characteristic taste4 ,the malt distiller is not allowed to furnish1 under a heavy penalty1 any crude or raw spirit to the rectifier or manufacturer of gin1 of a greater strength than seven per cent4 over proof4 ,the rectifier who receives the spirit from the malt distiller is not allowed1 under a certain penalty1 to sweeten the liquor with sugar or other substances2 nor is he permitted to send out the spirit to his customers but of a certain strength1 as is obvious from the following words of the ,act3 ,no rectifier or compounder shall sell or send out any ,british brandy1 ,british rectified spirits1 ,british compounds1 or other ,british spirits1 of greater strength than that of one in five under hydrometer proof#ig3 and if he shall sell and send out any such spirits of a greater strength than that of one in five under hydrometer proof1 such spirits1 with the casks or vessels containing the same1 shall be forfeited1 and may be seized by any officer of ,excise2 and he shall also forfeit treble the value of such spirit1 or #ejl4 at the election of the ,king's attorney-general1 or the person who shall sue for the same2 the single value of such spirits to be estimated at the highest ,london ,price4#ih ,if we examine gin1 as retailed1 we shall soon be convinced that it is a custom1 pretty prevalent amongst dealers1 to weaken this liquor considerably with water1 and to sweeten it with sugar4 ,this fraud may readily be detected by evaporating a quantity of the liquor in a table-spoon over a candle1 to dryness2 the sugar will thus be rendered obvious1 in the form of a gum-like substance1 when the spirit is volatilised4 ,one hundred and twenty gallons of genuine gin1 as obtained from the wholesale manufactories1 are usually made up by fraudulent retailers1 into a saleable commodity1 with fourteen gallons of water and twenty-six pounds of sugar4 ,now this dilution of the liquor produces a turbidness2 because the oil of juniper and other flavouring substances which the spirit holds in solution1 become precipitated by virtue of the water1 and thus cause the liquor to assume an opaline colour3 and the spirit thus weakened1 cannot readily be rendered clear again by subsidence4 ,several expedients are had recourse to1 to clarify the liquor in an expeditious manner2 some of which are harmless2 others are criminal1 because they render the liquor poisonous4 ,one of the methods1 which is innocent1 consists in adding to the weakened liquor1 first1 a portion of alum dissolved in water1 and then a solution of sub-carbonate of potash4 ,the whole is stirred together1 and left undisturbed for twenty-four hours4 ,the precipitated alumine thus produced from the alum1 by virtue of the sub-carbonate of potash1 acts as a strainer upon the milky liquor1 and carries down with it the finely divided oily matter which produced the blue colour of the diluted liquor4 ,roach1 or ,roman alum1 is also employed1 without any other addition1 for clarifying spiritous liquors4 ,to reduce unsweetened ,gin4#ii ,a tun of fine gin #beb gallons ,water #cf ----- ,which added together make #bhh gallons ,the doctor is now put on1 and it is further reduced with water #ai ----- ,which gives ,total #cjg gallons of gin4 ,this done1 let #a lb4 of alum be just covered with water1 and dissolved by boiling2 rummage the whole well together1 and pour in the alum1 and the whole will be fine in a few hours4 ,to prepare and sweeten ,british ,gin4#ajj ,get from your distiller an empty puncheon or cask1 which will contain about #acc gallons4 ,then take a cask of clear rectified spirits1 #abj gallons1 of the usual strength as rectifiers sell their goods at1 put the #abj gallons of spirits into your empty cask4 ,then take a quarter of an ounce of oil of vitriol1 half an ounce of oil of almonds1 a quarter of an ounce of oil of turpentine1 one ounce of oil of juniper berries1 half a pint of spirit of wine1 and half a pound of lump sugar4 ,beat or rub the above in a mortar4 ,when well rubbed together1 have ready prepared half a gallon of lime water1 one gallon of rose water2 mix the whole in either a pail1 or cask1 with a stick1 till every particle shall be dissolved2 then add to the foregoing1 twenty-five pounds of sugar dissolved in about nine gallons of rain or ,thames water1 or water that has been boiled1 mix the whole well together1 and stir them carefully with a stick in the #acc gallons cask4 ,to force down the same1 take and boil eight ounces of alum in three quarts of water1 for three quarters of an hour2 take it from the fire1 and dissolve by degrees six or seven ounces of salt of tartar4 ,when the same is milk-warm pour it into your gin1 and stir it well together1 as before1 for five minutes1 the same as you would a butt of beer newly fined4 ,let your cask stand as you mean to draw it4 ,at every time you purpose to sweeten again1 that cask must be well washed out2 and take great care never to shake your cask all the while it is drawing4 ,another method of fining spiritous liquors1 consists in adding to it1 first1 a solution of sub-acetate of lead1 and then a solution of alum4 ,this practice is highly dangerous1 because part of the sulphate of lead produced1 remains dissolved in the liquor1 which it thus renders poisonous4 ,unfortunately1 this method of clarifying spiritous liquors1 ,i have good reason to believe1 is more frequently practised than the preceding method1 because its action is more rapid2 and it imparts to the liquor a fine complexion1 or great refractive power2 hence some vestiges of lead may often be detected in malt spirit4 ,the weakened spirit is then sweetened with sugar1 and1 to cover the raw taste of the malt spirit1 false strength is given to it with grains of paradise1 ,guinea pepper1 capsicum1 and other acrid and aromatic substances4 ,,method ,,of ,,detecting ,,the ,,presence ,,of ,,lead ,,in ,,spiritous ,,liquors4 ,the presence of lead may be detected in spiritous liquors1 as stated on pages #gj and #hf4 ,the cordial called shrub frequently exhibits vestiges of copper4 ,this contamination1 ,i have been informed1 is accidental1 and originates from the metallic vessels employed in the manufacture of the liquor4 ,,method ,,of ,,ascertaining ,,the ,,quantity ,,of ,,alcohol ,,in ,,different ,,kinds ,,of ,,spiritous ,,liquors4 ,the quantity of real alcohol in any spiritous liquors may readily be ascertained by simple distillation1 which process separates the alcohol from the water and foreign matters contained in the liquor4 ,put any quantity of brandy1 rum1 or malt spirit diluted with about one-fourth its bulk of water1 into a retort fitted to a capacious receiver1 and distil with a gentle heat4 ,the strongest spirit distils over first into the receiver1 and the strength of the obtained products decreases1 till at last it contains so much water as no longer to be inflammable by the approach of a lighted taper1 when held in a spoon over a candle 7see p4 #afj47 ,if the process be continued1 the distilled product becomes milky1 scarcely spiritous to the smell1 and of an acidulous taste4 ,the distilling operation may then be discontinued4 ,if the first1 fourth or third part of the distilled product has been set apart1 it will be found a moderately strong alcohol1 and the remainder one more diluted4 ,if the whole distilled spirit be mixed with perfectly dry subcarbonate of potash1 the alcohol will float at the top of the potash1 as stated1 p4 #afa2 it will separate into two distinct fluids4 ,if the decanted alcohol be redistilled carefully with a very gentle heat1 over a small portion of dry quick lime1 or muriate of lime1 it will be obtained extremely pure1 and of a specific gravity of about #hbe1 at #fj of temperature4 ,its flavour will vary according to the kind of spiritous liquor from which it is obtained4 ,table exhibiting the ,per ,centage of ,alcohol 7of #hbe specific gravity7 contained in various kinds of spiritous ,liquors4#aja ,proportion of ,alcohol per ,cent4 by ,measure4 ,brandy1 ,cogniac1 average proportion of #d samples #eb1ge ,ditto1 ,bourdeaux1 ditto ditto #ed1ej ,ditto1 ,cette #ec1jj ,ditto1 ,naples1 average of #c samples #ec1be ,ditto1 ,spanish average of #f samples #eb1bh ,rum #ec1fh ,ditto1 ,leeward1 average of #i samples #ec1jj ,scotch ,whiskey1 average of #f samples #ec1ej ,irish ,ditto1 average of #d samples #ed1be ,arrack1 ,batavia #di1ej ,dutch ,geneva #eb1be ,gin 7,hodges's1#ajb7 #c samples1 procured from retail dealers #dh1be ,ditto 7,ditto17#ajb procured from the manufacturer #eb1ce ,,footnotes3 #hh ,george ,,iii4 c4 xxviii4 ,may #ahah--;,an ,act for establishing the use of ,sikes's hydrometer in ascertaining the strength of spirit1 instead of ,clark's hydrometer4 #hi ,sixteen and a half per cent4 proof1 according to ,sikes's hydrometer4 #ij #cj ,geo4 ,,iii c4 #cg1 #ca4 #ia ,according to ,clarke's hydrometer4 #ib ,observations on ,malted and ,unmalted ,corn1 connected with ,brewing and ,distilling1 p4 #afg2 and ,shannon on ,brewing and ,distilling1 p4 #bcb1 #bcc4 #ic ,water4 #id ,this operation forms part of the business of the so-called brewers' druggists4 ,it forms the article in their ,price ,currents1 called ,spirit ,flavour4 ,wine lees are imported in this country for that purpose3 they pay the same duty as foreign wines4 #ie ,observations on ,malted and ,unmalted ,corn1 connected with ,brewing and ,distilling1 p4 #afg4 #if ,apicius ,redivivus1 #b;d edition1 p4 #dhj4 #ig ,clark's hydrometer4 #ih #cj ,geo4 ,,iii4 c4 #cg1 #f4 #ii ,shannon on ,brewing and ,distilling1 p4 #aih4 #ajj ,ibid4 p4 #aii4 #aja ,repository of ,arts1 p4 #cej1 ,dec4 #ahai4 #ajb ,own experiment4 ,poisonous ,cheese4 ,several instances have come under my notice in which ,gloucester cheese has been contaminated with red lead1 and has produced serious consequences on being taken into the stomach4 ,in one poisonous sample which it fell to my lot to investigate1 the evil had been caused by the sophistication of the anotta1 employed for colouring cheese4 ,this substance was found to contain a portion of red lead2 a method of sophistication which has lately been confirmed by the following fact1 communicated to the public by ,mr4 ,j4 ,w4 ,wright1 of ,cambridge4#ajc ,as a striking example of the extent to which adulterated articles of food may be unconsciously diffused1 and of the consequent difficulty of detecting the real fabricators of them1 it may not be uninteresting to relate to your readers1 the various steps by which the fraud of a poisonous adulteration of cheese was traced to its source4 ,your readers ought here to be told1 that several instances are on record1 that ,gloucester and other cheeses have been found contaminated with red lead1 and that this contamination has produced serious consequences4 ,in the instance now alluded to1 and probably in all other cases1 the deleterious mixture had been caused ignorantly1 by the adulteration of the anotta employed for colouring the cheese4 ,this substance1 in the instance ,i shall relate1 was found to contain a portion of red lead2 a species of adulteration which subsequent experiments have shewn to be by no means uncommon4 ,before ,i proceed further to trace this fraud to its source1 ,i shall briefly relate the circumstance which gave rise to its detection4 ,a gentleman1 who had occasion to reside for some time in a city in the ,west of ,england1 was one night seized with a distressing but indescribable pain in the region of the abdomen and of the stomach1 accompanied with a feeling of tension1 which occasioned much restlessness1 anxiety1 and repugnance to food4 ,he began to apprehend the access of an inflammatory disorder2 but in twenty-four hours the symptoms entirely subsided4 ,in four days afterwards he experienced an attack precisely similar2 and he then recollected1 that having1 on both occasions1 arrived from the country late in the evening1 he had ordered a plate of toasted ,gloucester cheese1 of which he had partaken heartily2 a dish which1 when at home1 regularly served him for supper4 ,he attributed his illness to the cheese4 ,the circumstance was mentioned to the mistress of the inn1 who expressed great surprise1 as the cheese in question was not purchased from a country dealer1 but from a highly respectable shop in ,london4 ,he1 therefore1 ascribed the before-mentioned effects to some peculiarity in his constitution4 ,a few days afterwards he partook of the same cheese2 and he had scarcely retired to rest1 when a most violent cholic seized him1 which lasted the whole night and part of the ensuing day4 ,the cook was now directed henceforth not to serve up any toasted cheese1 and he never again experienced these distressing symptoms4 ,whilst this matter was a subject of conversation in the house1 a servant-maid mentioned that a kitten had been violently sick after having eaten the rind cut off from the cheese prepared for the gentleman's supper4 ,the landlady1 in consequence of this statement1 ordered the cheese to be examined by a chemist in the vicinity1 who returned for answer1 that the cheese was contaminated with lead6 ,so unexpected an answer arrested general attention1 and more particularly as the suspected cheese had been served up for several other customers4 ,application was therefore made by the ,london dealer to the farmer who manufactured the cheese3 he declared that he had bought the anotta of a mercantile traveller1 who had supplied him and his neighbours for years with that commodity1 without giving occasion to a single complaint4 ,on subsequent inquiries1 through a circuitous channel1 unnecessary to be detailed here at length1 on the part of the manufacturer of the cheese1 it was found1 that as the supplies of anotta had been defective and of inferior quality1 recourse had been had to the expedient of colouring the commodity with vermilion4 ,even this admixture could not be considered deleterious4 ,but on further application being made to the druggist who sold the article1 the answer was1 that the vermilion had been mixed with a portion of red lead2 and the deception was held to be perfectly innocent1 as frequently practised on the supposition1 that the vermilion would be used only as a pigment for house-painting4 ,thus the druggist sold his vermilion in the regular way of trade1 adulterated with red lead to increase his profit1 without any suspicion of the use to which it would be applied2 and the purchaser who adulterated the anotta1 presuming that the vermilion was genuine1 had no hesitation in heightening the colour of his spurious anotta with so harmless an adjunct4 ,thus1 through the circuitous and diversified operations of commerce1 a portion of deadly poison may find admission into the necessaries of life1 in a way which can attach no criminality to the parties through whose hands it has successively passed4 ,this dangerous sophistication may be detected by macerating a portion of the suspected cheese in water impregnated with sulphuretted hydrogen1 acidulated with muriatic acid2 which will instantly cause the cheese to assume a brown or black colour1 if the minutest portion of lead be present4 ,,footnotes3 #ajc ,repository of ,arts1 vol4 viii4 ,no4 #dg1 p4 #bfb4 ,counterfeit ,pepper4 ,black pepper is the fruit of a shrubby creeping plant1 which grows wild in the ,east ,indies1 and is cultivated1 with much advantage1 for the sake of its berries1 in ,java and ,malabar4 ,the berries are gathered before they are ripe1 and are dried in the sun4 ,they become black and corrugated on the surface4 ,this factitious pepper-corns have of late been detected mixed with genuine pepper1 is a fact sufficiently known4#ajd ,such an adulteration may prove1 in many instances of household economy1 exceedingly vexatious and prejudicial to those who ignorantly make use of the spurious article4 ,i have examined large packages of both black and white pepper1 by order of the ,excise1 and have found them to contain about #af per cent4 of this artificial compound4 ,the spurious pepper is made up of oil cakes 7the residue of lintseed1 from which the oil has been pressed17 common clay1 and a portion of ,cayenne pepper1 formed in a mass1 and granulated by being first pressed through a sieve1 and then rolled in a cask4 ,the mode of detecting the fraud is easy4 ,it is only necessary to throw a sample of the suspected pepper into a bowl of water2 the artificial pepper-corns fall to powder1 whilst the true pepper remains whole4 ,ground pepper is very often sophisticated by adding to a portion of genuine pepper1 a quantity of pepper dust1 or the sweepings from the pepper warehouses1 mixed with a little ,cayenne pepper4 ,the sweepings are known1 and purchased in the market1 under the name of ,p4 ,d4 signifying pepper dust4 ,an inferior sort of this vile refuse1 or the sweepings of ,p4 ,d4 is distinguished among venders by the abbreviation of ,d4 ,p4 ,d4 denoting1 dust 7dirt7 of pepper dust4 ,the adulteration of pepper1 and the making and selling commodities in imitation of pepper1 are prohibited1 under a severe penalty4 ,the following are the words of the ,act3#aje ,and whereas commodities made in imitation of pepper have of late been sold and found in the possession of various dealers in pepper1 and other persons in ,great ,britain2 be it therefore enacted1 that from and after the said #eth day of ,july1 #ahai1 if any commodity or substance shall be prepared by any person in imitation of pepper1 shall be mixed with pepper1 or sold or delivered as and for1 or as a substitute for1 pepper1 or if any such commodity or substance1 alone or mixed1 shall be kept for sale1 sold1 or delivered1 or shall be offered or exposed to sale1 or shall be in the custody or possession of any dealer or seller of pepper1 the same1 together with all pepper with which the same shall be mixed1 shall be forfeited1 with the packages containing the same1 and shall and may be seized by any officer of excise2 and the person preparing1 manufacturing1 mixing as aforesaid1 selling1 exposing to sale1 or delivering the same1 or having the same in his1 her1 or their custody or possession1 shall forfeit the sum of one hundred pounds4 ,,white ,,pepper4 ,the common white pepper is factitious1 being prepared from the black pepper in the following manner3--,the pepper is first steeped in sea water and urine1 and then exposed to the heat of the sun for several days1 till the rind or outer bark loosens2 it is then taken out of the steep1 and1 when dry1 it is rubbed with the hand till the rind falls off4 ,the white fruit is then dried1 and the remains of the rind blown away like chaff4 ,a great deal of the peculiar flavour and pungent hot taste of the pepper is taken off by this process4 ,white pepper is always inferior in flavour and quality to the black pepper4 ,however1 there is a sort of native white pepper1 produced on a species of the pepper plant1 which is much better than the factitious1 and indeed little inferior to the common black pepper4 ,,footnotes3 #ajd ,thomson's ,annals of ,chemistry1 #ahaf2 also ,repository of ,arts1 vol4 i4 #ahaf1 p4 #aa4 #aje ,george ,,iii4 c4 #ec1 #ba1 #ahai4 ,poisonous ,cayenne ,pepper4 ,cayenne pepper is an indiscriminate mixture of the powder of the dried pods of many species of capsicum1 but especially of the capsicum frutescens1 or bird pepper1 which is the hottest of all4 ,this annual plant1 a native of ,south ,america1 is cultivated in large quantities in our ,west-,india islands1 and even frequently in our gardens1 for the beauty of its pods1 which are long1 pointed1 and pendulous1 at first of a green colour1 and1 when ripe1 of a bright orange red4 ,they are filled with a dry loose pulp1 and contain many small1 flat1 kidney-shaped seeds4 ,the taste of capsicum is extremely pungent and acrimonious1 setting the mouth1 as it were1 on fire4 ,the principle on which its pungency depends1 is soluble in water and in alcohol4 ,it is sometimes adulterated with red lead1 to prevent it becoming bleached on exposure to light4 ,this fraud may be readily detected by shaking up part of it in a stopped vial containing water impregnated with sulphuretted hydrogen gas1 which will cause it speedily to assume a dark muddy black colour4 ,or the vegetable matter of the pepper may be destroyed1 by throwing a mixture of one part of the suspected pepper and three of nitrate of potash 7or two of chlorate of potash7 into a red-hot crucible1 in small quantities at a time4 ,the mass left behind may then be digested in weak nitric acid1 and the solution assayed for lead by water impregnated with sulphuretted hydrogen4 ,poisonous ,pickles4 ,vegetable substances1 preserved in the state called pickles1 by means of the antiseptic power of vinegar1 whose sale frequently depends greatly upon a fine lively green colour2 and the consumption of which1 by sea-faring people in particular1 is prodigious1 are sometimes intentionally coloured by means of copper4 ,gerkins1 ,french beans1 samphires1 the green pods of capsicum1 and many other pickled vegetable substances1 oftener than is perhaps expected1 are met with impregnated with this metal4 ,numerous fatal consequences are known to have ensued from the use of these stimulants of the palate1 to which the fresh and pleasing hue has been imparted according to the deadly formul laid down in some modern cookery books1 such as boiling the pickles with half-pence1 or suffering them to stand for a considerable period in brazen vessels4 ,dr4 ,percival#ajf has given an account of a young lady who amused herself1 while her hair was dressing1 with eating samphire pickles impregnated with copper4 ,she soon complained of pain in the stomach2 and1 in five days1 vomiting commenced1 which was incessant for two days4 ,after this1 her stomach became prodigiously distended2 and1 in nine days after eating the pickles1 death relieved her from her suffering4 ,among many recipes which modern authors of cookery books have given for imparting a green colour to pickles1 the following are particularly deserving of censure2 and it is to be hoped that they will be suppressed in future editions of the works4 ,to ,pickle ,gerkins4#ajg--;,boil the vinegar in a bell-metal or copper pot2 pour it boiling hot on your cucumbers4 ,to make greening4#ajh--,take a bit of verdigris1 the bigness of a hazel-nut1 finely powdered2 half-a-pint of distilled vinegar1 and a bit of alum powder1 with a little bay salt4 ,put all in a bottle1 shake it1 and let it stand till clear4 ,put a small tea-spoonful into codlings1 or whatever you wish to green4 ,mrs4 ,e4 ,raffald#aji directs1 to render pickles green1 boil them with halfpence1 or allow them to stand for twenty-four hours in copper or brass pans4 ,to detect the presence of copper1 it is only necessary to mince the pickles1 and to pour liquid ammonia1 diluted with an equal bulk of water1 over them in a stopped phial3 if the pickles contain the minutest quantity of copper1 the ammonia assumes a blue colour4 ,,footnotes3 #ajf ,medical ,transactions1 vol4 iv4 p4 #hj4 #ajg ,the ,ladies' ,library1 vol4 ii4 p4 #bjc4 #ajh ,modern ,cookery1 or the ,english ,housewife--#b;d edition1 p4 #id4 #aji ,the ,english ,housekeeper1 p4 #ceb1 #ced4 ,adulteration of ,vinegar4 ,vinegar1 as prepared in this country1 from malt1 should be of a pale brown colour1 perfectly transparent1 of a pleasant1 somewhat pungent1 acid taste1 and fragrant odour1 but without any acrimony4 ,from the mucilaginous impurities which malt vinegar always contains1 it is apt1 on exposure to air1 to become turbid and ropy1 and at last vapid4 ,the inconvenience is best obviated by keeping the vinegar in bottles completely filled and well corked2 and it is of advantage to boil it in the bottles a few minutes before they are corked4 ,vinegar is sometimes largely adulterated with sulphuric acid1 to give it more acidity4 ,the presence of this acid is detected1 if1 on the addition of a solution of acetate of barytes1 a white precipitate is formed1 which is insoluble in nitric acid1 after having been made red-hot in the fire4 7,see p4 #aei47 ,with the same intention1 of making the vinegar appear stronger1 different acrid vegetable substances are infused in it4 ,this fraud is difficult of detection2 but when tasted with attention1 the pungency of such vinegar will be found to depend rather on acrimony than acidity4 ,distilled vinegar1 which is employed for various purposes of domestic economy1 is frequently distilled1 not in glass1 as it ought to be1 but in common stills with a pewter pipe1 whence it cannot fail to acquire a metallic impregnation4 ,one ounce1 by measure1 should dissolve at least thirteen grains of white marble4 ,it should not form a precipitate on the addition of a solution of acetate of barytes1 or of water saturated with sulphuretted hydrogen4 ,the former circumstance shews1 that it is adulterated with sulphuric acid2 and the latter indicates a metal4 ,the metallic impregnation is best rendered obvious by sulphuretted hydrogen1 in the manner stated1 page #fi4 ,the distilled vinegar of commerce usually contains tin1 and not lead1 as has been asserted4 ,adulteration of ,cream4 ,cream is often adulterated with rice powder or arrow root4 ,the former is frequently employed for that purpose by pastry cooks1 in fabricating creams and custards1 for tarts1 and other kinds of pastry4 ,the latter is often used in the ,london dairies4 ,arrow-root is preferable to rice powder2 for1 when converted with milk into a thick mucilage by a gentle ebullition1 it imparts to cream1 previously diluted with milk1 a consistence and apparent richness1 by no means unpalatable1 without materially impairing the taste of the cream4 ,the arrow-root powder is mixed up with a small quantity of cold skimmed milk into a perfect1 smooth1 uniform mixture2 more milk is then added1 and the whole boiled for a few minutes1 to effect the solution of the arrow-root3 this compound1 when perfectly cold1 is mixed up with the cream4 ,from #bbj to #bfj grains1 7or three large tea-spoonfuls7 of arrow root are added to one pint of milk2 and one part of this solution is mixed with three of cream4 ,it is scarcely necessary to state that this sophistication is innocuous4 ,the fraud may be detected by adding to a tea-spoonful of the sophisticated cream a few drops of a solution of iodine in spirit of wine1 which instantly produces with it a dark blue colour4 ,genuine cream acquires1 by the addition of this test1 a faint yellow tinge4 ,poisonous ,confectionery4 ,in the preparation of sugar plums1 comfits1 and other kinds of confectionery1 especially those sweetmeats of inferior quality1 frequently exposed to sale in the open streets1 for the allurement of children1 the grossest abuses are committed4 ,the white comfits1 called sugar pease1 are chiefly composed of a mixture of sugar1 starch1 and ,cornish clay 7a species of very white pipe-clay27 and the red sugar drops are usually coloured with the inferior kind of vermilion4 ,the pigment is generally adulterated with red lead4 ,other kinds of sweetmeats are sometimes rendered poisonous by being coloured with preparations of copper4 ,the following account of ,mr4 ,miles#aaj may be advanced in proof of this statement4 ,some time ago1 while residing in the house of a confectioner1 ,i noticed the colouring of the green fancy sweetmeats being done by dissolving sap-green in brandy4 ,now sap-green itself1 as prepared from the juice of the buckthorn berries1 is no doubt a harmless substance2 but the manufacturers of this colour have for many years past produced various tints1 some extremely bright1 which there can be no doubt are effected by adding preparations of copper4 ,the sweetmeats which accompany these lines you will find exhibit vestiges of being contaminated with copper4--,the practice of colouring these articles of confectionery should1 therefore1 be banished3 the proprietors of which are not aware of the deleterious quality of the substances employed by them4 ,the foreign conserves1 such as small green limes1 citrons1 hop-tops1 plums1 angelica roots1 c4 imported into this country1 and usually sold in round chip boxes1 are frequently impregnated with copper4 ,the adulteration of confitures by means of clay1 may be detected by simply dissolving the comfits in a large quantity of boiling water4 ,the clay1 after suffering the mixture to stand undisturbed for a few days1 will fall to the bottom of the vessel2 and on decanting the clear fluid1 and suffering the sediment to become dry gradually1 it may be obtained in a separate state4 ,if the adulteration has been effected by means of clay1 the obtained precipitate1 on exposure to a red heat in the bowl of a common tobacco-pipe1 acquires a brick hardness4 ,the presence of copper may be detected by pouring over the comfits liquid ammonia1 which speedily acquires a blue colour1 if this metal be present4 ,the presence of lead is rendered obvious by water impregnated with sulphuretted hydrogen1 acidulated with muriatic acid 7see p4 #fi17 which assumes a dark brown or black colour1 if lead be present4 ,,footnotes3 #aaj ,philosoph4 ,mag4 ,no4 #beh1 vol4 #ed4 #ahai1 p4 #cag4 ,poisonous ,catsup4 ,this article is very often subjected to one of the most reprehensible modes of adulteration ever devised4 ,quantities are daily to be met with1 which1 on a chemical examination1 are found to abound with copper4 ,indeed1 this condiment is often nothing else than the residue left behind after the process employed for obtaining distilled vinegar1 subsequently diluted with a decoction of the outer green husk of the walnut1 and seasoned with all-spice1 ,cayenne pepper1 pimento1 onions1 and common salt4 ,the quantity of copper which we have1 more than once1 detected in this sauce1 used for seasoning1 and which1 on account of its cheapness1 is much resorted to by people in the lower walks of life1 has exceeded the proportion of lead to be met with in other articles employed in domestic economy4 ,the following account of ,mr4 ,lewis#aaa on this subject1 will be sufficient to cause the public to be on their guard4 ,being in the habit of frequently purchasing large quantities of pickles and other culinary sauces1 for the use of my establishment1 and also for foreign trade1 it fell lately to my lot to purchase from a manufacturer of those commodities a quantity of walnut catsup1 apparently of an excellent quality2 but1 to my great surprise1 ,i had reason to believe that the article might be contaminated with some deleterious substance1 from circumstances which happened in my business as a tavern keeper1 but which are unnecessary to be detailed here2 and it was this that induced me to make inquiry concerning the compounding of the suspected articles4 ,the catsup being prepared by boiling in a copper1 as is usually practised1 the outer green shell of walnuts1 after having been suffered to turn black on exposure to air1 in combination with common salt1 with a portion of pimento and pepper-dust1 in common vinegar1 strengthened with some vinegar extract1 left behind as residue in the still of vinegar manufacturers2 ,i therefore suspected that the catsup might be impregnated with some copper4 ,to convince myself of this opinion4 ,i boiled down to dryness a quart of it in a stone pipkin1 which yielded to me a dark brown mass4 ,i put this mass into a crucible1 and kept it in a coal fire1 red-hot1 till it became reduced to a porous black charcoal2 on urging the heat with a pair of bellows1 and stirring the mass in the crucible with the stem of a tobacco-pipe1 it became1 after two hours' exposure to an intense heat1 converted into a greyish-white ash2 but no metal could be discriminated amongst it4 ,i now poured upon it some aqua fortis1 which dissolved nearly the whole of it1 with an effervescence2 and produced1 after having been suffered to stand1 to let the insoluble portion subside1 a bright grass-green solution1 of a strong metallic taste2 after immersing into this solution the blade of a knife1 it became instantly covered with a bright coat of copper4 ,the walnut catsup was therefore evidently strongly impregnated with copper4 ,on informing the manufacturer of this fact1 he assured me that the same method of preparing the liquor was generally pursued1 and that he had manufactured the article in a like manner for upwards of twenty years4 ,such is the statement ,i wish to communicate2 and if you will allow it a place in your ,literary ,chronicle1 it may perhaps tend to put the unwary on their guard against the practice of preparing this sauce by boiling it in a copper1 which certainly may contaminate the liquor1 and render it poisonous4 ,,footnotes3 #aaa ,literary ,chronicle1 ,no4 #bd1 p4 #cgi4 ,poisonous ,custard4 ,the leaves of the cherry laurel1 prunus lauro-cerasus1 a poisonous plant1 have a nutty flavour1 resembling that of the kernels of peach-stones1 or of bitter almonds1 which to most palates is grateful4 ,these leaves have for many years been in use among cooks1 to communicate an almond or kernel-like flavour to custards1 puddings1 creams1 blanc-mange1 and other delicacies of the table4 ,it has been asserted1 that the laurel poison in custards and other articles of cookery is1 on account of its being used in very small quantities1 quite harmless4 ,to refute this assertion1 numerous instances might be cited2 and1 among them1 a recent one1 in which four children suffered most severely from partaking of custard flavoured with the leaves of this poisonous plant4 ,several children at a boarding-school1 in the vicinity of ,richmond1 having partaken of some custard flavoured with the leaves of the cherry laurel1 as is frequently practised by cooks1 four of the poor innocents were taken severely ill in consequence4 ,two of them1 a girl six years of age1 and a boy of five years old1 fell into a profound sleep1 out of which they could not be roused4 ,notwithstanding the various medical exertions used1 the boy remained in a stupor ten hours2 and the girl nine hours2 the other two1 one of which was six years old1 a girl1 and a girl of seven years1 complained of severe pains in the epigastric region4 ,they all recovered1 after three days' illness4 ,i am anxious to communicate to you this fact1 being convinced that your publication is read at all the scholastic establishments in this part of the country4 ,i hope you will allow these lines a corner in your ,literary ,chronicle1 where they may contribute to put the unwary on their guard1 against the deleterious effects of flavouring culinary dishes with that baneful herb1 the ,cherry ,laurel4 ,i am1 with respect1 your's1 ,sir1 ,,thomas ,,lidiard4#aab ,what person of sense or prudence1 then1 would trust to the discretion of an ignorant cook1 in mixing so dangerous an ingredient in his puddings and creams8 ,who but a maniac would choose to season his victuals with poison8 ,the water distilled from cherry laurel leaves is frequently mixed with brandy and other spiritous liquors1 to impart to them the flavour of the cordial called noyeau1 7see also page #aie47 ,this fluid1 though long in frequent use as a flavouring substance1 was not known to be poisonous until the year #agbh2 when the sudden death of two women1 in ,dublin1 after drinking some of the common distilled cherry laurel water1 demonstrated its deleterious nature4 ,,footnotes3 #aab ,literary ,chronicle1 ,no4 #bb1 p4 #cdh4--ahai4 ,poisonous ,anchovy ,sauce4 ,several samples which we have examined of this fish sauce have been found contaminated with lead4 ,the mode of preparation of this fish sauce1 consists in rubbing down the broken anchovy in a mortar3 and this triturated mass1 being of a dark brown colour1 receives1 without much risk of detection1 a certain quantity of ,venetian red1 added for the purpose of colouring it1 which1 if genuine1 is an innocent colouring substance2 but instances have occurred of this pigment having been adulterated with orange lead1 which is nothing else than a better kind of minium1 or red oxide of lead4 ,the fraud may be detected1 as stated p4 #bbi4 ,the conscientious oilmen1 less anxious with respect to colour1 substitute for this poison the more harmless pigment1 called ,armenian bole4 ,the following recipe for making this fish sauce is copied from ,gray's ,supplement to the ,pharmacopoeias1 p4 #bda4 ,anchovies1 #b lbs4 to #d lbs4 and a half2 pulp through a fine hair sieve2 boil the bones with common salt1 #g oz4 in water #f lbs42 strain2 add flour #g oz4 and the pulp of the fish2 boil2 pass the whole through the sieve2 colour with ,venetian red to your fancy4 ,it should produce one gallon4 ,adulteration of ,lozenges4 ,lozenges1 particularly those into the composition of which substances enter that are not soluble in water1 as ginger1 cremor tartar1 magnesia1 c41 are often sophisticated4 ,the adulterating ingredient is usually pipe-clay1 of which a liberal portion is substituted for sugar4 ,the following detection of this fraud was lately made by ,dr4 ,t4 ,lloyd4#aac ,some ginger lozenges having lately fallen into my hands1 ,i was not a little surprised to observe1 accidentally1 that when thrown into a coal fire1 they suffered but little change4 ,if one of the lozenges was laid on a shovel1 previously made red-hot1 it speedily took fire2 but1 instead of burning with a blaze and becoming converted into a charcoal1 it took fire1 and burnt with a feeble flame for scarcely half a minute1 and there remained behind a stony hard substance1 retaining the form of the lozenge4 ,this unexpected result led me to examine these lozenges1 which were bought at a respectable chemist's shop in the city2 and ,i soon became convinced1 that1 in the preparation of them1 a considerable quantity of common pipe-clay had been substituted for sugar4 ,on making a complaint about this fraud at the shop where the article was sold1 ,i was informed that there were two kinds of ginger lozenges kept for sale1 the one at three-pence the ounce1 and the other at six-pence per ounce2 and that the article furnished to me by mistake was the cheaper commodity3 the latter were distinguished by the epithet verum1 they being composed of sugar and ginger only2 but the former were manufactured partly of white ,cornish clay1 with a portion of sugar only1 with ginger and ,guinea pepper4 ,i was likewise informed1 that of ,tolu lozenges1 peppermint lozenges and ginger pearls1 and several other sorts of lozenges1 two kinds were kept2 that the reduced articles1 as they were called1 were manufactured for those very clever persons in their own conceit1 who are fond of haggling1 and insist on buying better bargains than other people1 shutting their eyes to the defects of an article1 so that they can enjoy the delight of getting it cheap2 and1 secondly for those persons1 who being but bad paymasters1 yet1 as the manufacturer1 for his own credit's sake1 cannot charge more than the usual price of the articles1 he thinks himself therefore authorised to adulterate it in value1 to make up for the risk he runs1 and the long credit he must give4 ,the comfits called ginger pearls1 are frequently adulterated with clay4 ,these frauds may be detected in the manner stated1 page #bbe4 ,,footnotes3 #aac ,literary ,gazette1 ,no4 #adf4 ,poisonous ,olive ,oil4 ,this commodity is sometimes contaminated with lead1 because the fruit which yields the oil is submitted to the action of the press between leaden plates2 and it is1 moreover1 a practice 7particularly in ,spain7 to suffer the oil to become clear in leaden cisterns1 before it is brought to market for sale4 ,the ,french and ,italian olive oil is usually free from this impregnation4 ,olive oil is sometimes mixed with oil of poppy seeds3 but1 by exposing the mixture to the freezing temperature1 the olive oil freezes1 while that of the poppy seeds remains fluid2 and as oils which freeze with most difficulty are most apt to become rancid1 olive oil is deteriorated by the mixture of poppy oil4 ,good olive oil should have a pale yellow colour1 somewhat inclining to green2 a bland taste1 without smell2 and should congeal at #ch ,fahrenheit4 ,in this country1 it is frequently met with rancid4 ,the presence of lead is detected by shaking1 in a stopped vial1 one part of the suspected oil1 with two or three parts of water impregnated with sulphuretted hydrogen4 ,this agent will render the oil of a dark brown or black colour1 if any metal1 deleterious to health1 be present4 ,the practice of keeping this oil in pewter or leaden cisterns1 as is often the case1 is objectionable2 because the oil acts upon the metal4 ,the dealers in this commodity assert1 that it prevents the oil from becoming rancid3 and hence some retailers often suffer a pewter measure to remain immersed in the oil4 ,adulteration of ,mustard4 ,genuine mustard1 either in powder1 or in the state of a paste ready for use1 is perhaps rarely to be met with in the shops4 ,the article sold under the name of genuine ,durham mustard1 is usually a mixture of mustard and common wheaten flour1 with a portion of ,cayenne pepper1 and a large quantity of bay salt1 made with water into a paste1 ready for use4 ,some manufacturers adulterate their mustard with radish-seed and pease flour4 ,it has often been stated1 that a fine yellow colour is given to mustard by means of turmeric4 ,we doubt the truth of this assertion4 ,the presence of the minutest quantity of turmeric may instantly be detected1 by adding to the mustard a few drops of a solution of potash1 or any other alkali1 which changes the bright yellow colour1 to a brown or deep orange tint4 ,two ounces and a half of ,cayenne pepper1 #a-a_/b lbs4 of bay salt1 #h lbs4 of mustard flour1 and #a-a_/b lbs4 of wheaten flour1 made into a stiff paste1 with the requisite quantity of water1 in which the bay-salt is previously dissolved1 forms the so-called genuine ,durham mustard1 sold in pots4 ,the salt and ,cayenne pepper contribute materially to the keeping of ready-made mustard4 ,there is therefore nothing deleterious in the usual practice of adulterating this commodity of the table4 ,the fraud only tends to deteriorate the quality and flavour of the genuine article itself4 ,adulteration of ,lemon ,acid4 ,it is well known to every one1 that the expressed juice of lemons is extremely apt to spoil1 on account of the sugar1 mucilage1 and extractive matter which it contains2 and hence various means have been practised1 with the intention of rendering it less perishable1 and less bulky4 ,the juice has been evaporated to the consistence of rob2 but this always gives an unpleasant empyreumatic taste1 and does not separate the foreign matters1 so that it is still apt to spoil when agitated on board of ship in tropical climates4 ,it has been exposed to frost1 and part of the water removed under the form of ice2 but this is liable to all the former objections2 and1 besides1 where lemons are produced in sufficient quantity1 there is not a sufficient degree of cold4 ,the addition of a portion of spirit to the inspissated juice1 separates the mucilage1 but not the extractive matter and the sugar4 ,by means1 however1 of separating the foreign matters associated with it1 in the juice1 by chemical processes unnecessary to be detailed here1 citric acid is now manufactured1 perfectly pure1 and in a crystallised form1 and is sold under the name of concrete lemon acid4 ,in this state it is extremely convenient1 both for domestic and medicinal purposes4 ,one drachm1 when dissolved in one ounce of water1 is equal in strength to a like bulk of fresh lemon juice4 ,to communicate the lemon flavour1 it is only necessary to rub a lump of sugar on the rind of a lemon to become impregnated with a portion of the essential oil of the fruit1 and to add the sugar to the lemonade1 negus1 punch1 shrub1 jellies or culinary sauces1 prepared with the pure citric acid4 ,fraudulent dealers often substitute the cheaper tartareous acid1 for citric acid4 ,the negus and lemonade made by the pastry-cooks1 and the liquor called punch1 sold at taverns in this metropolis1 is usually made with tartareous acid4 ,to discriminate citric acid from tartareous acid1 it is only necessary to add a concentrated solution of the suspected acid1 to a concentrated solution of muriate of potash1 taking care that the solution of the acid is in excess4 ,if a precipitate ensues1 the fraud is obvious1 because citric acid does not produce a precipitate with a solution of muriate or potash4 ,or1 by adding to a saturated solution of tartrate of potash1 a saturated solution of the suspected acid1 in excess1 which produces with it an almost insoluble precipitate in minute granular crystals4 ,pure citric acid produces no such effect when added in excess to tartrate of potash4 ,poisonous ,mushrooms4 ,mushrooms have been long used in sauces and other culinary preparations2 yet there are numerous instances on record of the deleterious effects of some species of these fungi1 almost all of which are fraught with poison4#aad ,pliny already exclaims against the luxury of his countrymen in this article1 and wonders what extraordinary pleasure there can be in eating such dangerous food4#aae ,but if the palate must be indulged with these treacherous luxuries1 or1 as ,seneca calls them1 voluptuous poison1#aaf it is highly necessary that the mild eatable mushrooms1 should be gathered by persons skilful enough to distinguish the good from the false1 or poisonous1 which is not always the case2 nor are the characters which distinguish them strongly marked4 ,the following statement is published by ,mr4 ,glen1 surgeon1 of ,knightsbridge3 ,a poor man1 residing in ,knightsbridge1 took a walk in ,hyde ,park1 with the intention of gathering some mushrooms4 ,he collected a considerable number1 and1 after stewing them1 began to eat them4 ,he had finished the whole1 with the exception of about six or eight1 when1 about eight or ten minutes from the commencement of his meal1 he was suddenly seized with a dimness1 or mist before his eyes1 a giddiness of the head1 with a general trembling and sudden loss of power2--so much so1 that he nearly fell off the chair2 to this succeeded loss of recollection3 he forgot where he was1 and all the circumstances of his case4 ,this deprivation soon went off1 and he so far rallied as to be able1 though with difficulty1 to get up1 with the intention of going to ,mr4 ,glen for assistance--a distance of about five hundred yards3 he had not proceeded more than half way1 when his memory again failed him2 he lost his road1 although previously well acquainted with it4 ,he was met by a friend1 who with difficulty learned his state1 and conducted him to ,mr4 ,glen's house4 ,his countenance betrayed great anxiety3 he reeled about1 like a drunken man1 and was greatly inclined to sleep2 his pulse was low and feeble4 ,mr4 ,glen immediately gave him an emetic draught4 ,the poison had so diminished the sensibility of the stomach1 that vomiting did not take place for near twenty minutes1 although another draught had been exhibited4 ,during this interval his drowsiness increased to such a degree1 that he was only kept awake by obliging him to walk round the room with assistance2 he also1 at this time1 complained of distressing pains in the calves of his legs4--,full vomiting was at length produced4 ,after the operation of the emetic1 he expressed himself generally better1 but still continued drowsy4 ,in the evening ,mr4 ,glen found him doing well4 ,the following case is recorded in the ,medical ,transactions1 vol4 ii4 ,a middle-aged man having gathered what he called champignons1 they were stewed1 and eaten by himself and his wife2 their child also1 about four years old1 ate a little of them1 and the sippets of bread which were put into the liquor4 ,within five minutes after eating them1 the man began to stare in an unusual manner1 and was unable to shut his eyes4 ,all objects appeared to him coloured with a variety of colours4 ,he felt a palpitation in what he called his stomach2 and was so giddy1 that he could hardly stand4 ,he seemed to himself swelled all over his body4 ,he hardly knew what he did or said2 and sometimes was unable to speak at all4 ,these symptoms continued in a greater or less degree for twenty-four hours2 after which1 he felt little or no disorder4 ,soon after he perceived himself ill1 one scruple of white vitriol was given him1 and repeated two or three times1 with which he vomited plentifully4 ,the woman1 aged thirty-nine1 felt all the same symptoms1 but in a higher degree4 ,she totally lost her voice and her senses1 and was either stupid1 or so furious that it was necessary she should be held4 ,the white vitriol was offered to her1 of which she was capable of taking but very little2 however1 after four or five hours1 she was much recovered3 but she continued many days far from being well1 and from enjoying her former health and strength4 ,she frequently fainted for the first week after2 and there was1 during a month longer1 an uneasy sense of heat and weight in her breast1 stomach1 and bowels1 with great flatulence4 ,her head was1 at first waking1 much confused2 and she often experienced palpitations1 tremblings1 and other hysteric affections1 to all which she had ever before been a stranger4 ,the child had some convulsive agitations of his arms1 but was otherwise little affected4 ,he was capable of taking half a scruple of ipecacuanha1 with which he vomited1 and was soon perfectly recovered4 ,,mushroom ,,catsup4 ,the edible mushroom is the basis of the sauce called mushroom catsup2 a great proportion of which is prepared by gardeners who grow the fungi4 ,the mushrooms employed for preparing this sauce are generally those which are in a putrefactive state1 and not having found a ready sale in the market2 for no vegetable substance is liable to so rapid a spontaneous decomposition as mushrooms4 ,in a few days after the fungus has been removed from the dung-bed on which it grows1 it becomes the habitation of myriads of insects2 and1 if even the saleable mushroom be attentively examined1 it will frequently be found to swarm with life4 ,,footnotes3 #aad ,fungi plerique veneno turgent4 ,linn4 ,amn4 ,acad4 #aae ,qu voluptas tanta ancipitis cibi8--,plin4 ,nat4 ,hist4 xxii4 #bc4 #aaf ,sen4 ,ep4 #ie4 ,poisonous ,soda ,water4 ,the beverage called soda water is frequently contaminated both with copper and lead2 these metals being largely employed in the construction of the apparatus for preparing the carbonated water1#aag and the great excess of carbonic acid which the water contains1 particularly enables it to act strongly on the metallic substances of the apparatus2 a truth1 of which the reader will find no difficulty in convincing himself1 by suffering a stream of sulphuretted hydrogen gas to pass through the water4--,see p4 #gj4 ,,footnotes3 #aag ,some manufacturers have been hence induced to construct the apparatus for manufacturing soda water wholly either of earthenware or of glass4 ,mr4 ,johnston1 of ,greek ,street1 ,soho1 was the first who pointed out to the public the absolute necessity of this precaution4 ,food poisoned by ,copper ,vessels4 ,many kinds of viands are frequently impregnated with copper1 in consequence of the employment of cooking utensils made of that metal4 ,by the use of such vessels in dressing food1 we are daily liable to be poisoned2 as almost all acid vegetables1 as well as sebaceous or pinguid substances1 employed in culinary preparations1 act upon copper1 and dissolve a portion of it2 and too many examples are met with of fatal consequences having ensued from eating food which had been dressed in copper vessels not well cleaned from the oxide of copper which they had contracted by being exposed to the action of air and moisture4 ,the inexcusable negligence of persons who make use of copper vessels has been productive of mortality1 so much more terrible1 as they have exerted their action on a great number of persons at once4 ,the annals of medicine furnish too many examples in support of this assertion1 to render it necessary to insist more upon it here4 ,mr4 ,thiery1 who wrote a thesis on the noxious quality of copper1 observes1 that our food receives its quantity of poison in the kitchen by the use of copper pans and dishes4 ,the brewer mingles poison in our beer1 by boiling it in copper vessels4 ,the sugar-baker employs copper pans2 the pastry-cook bakes our tarts in copper moulds2 the confectioner uses copper vessels3 the oilman boils his pickles in copper or brass vessels1 and verdigris is plentifully formed by the action of the vinegar upon the metal4 ,though1 after all1 a single dose be not mortal1 yet a quantity of poison1 however small1 when taken at every meal1 must produce more fatal effects than are generally apprehended2 and different constitutions are differently affected by minute quantities of substances that act powerfully on the system4 ,the author of a tract1 entitled1 ,serious ,reflections on the ,dangers attending the ,use of ,copper ,vessels1 asserts that a numerous and frightful train of diseases is occasioned by the poisonous effects of pernicious matter received into the stomach insensibly with our victuals4 ,dr4 ,johnston#aah gives an account of the melancholy catastrophe of three men being poisoned1 after excruciating sufferings1 in consequence of eating food cooked in an unclean copper vessel1 on board the ,cyclops frigate2 and1 besides these1 thirty-three men became ill from the same cause4 ,the following case#aai is related by ,sir ,george ,baker1 ,m4 ,d4 ,some cyder1 which had been made in a gentleman's family1 being thought too sour1 was boiled with honey in a brewing vessel1 the rim of which was capped with lead4 ,all who drank this liquor were seized with a bowel colic1 more or less violently4 ,one of the servants died very soon in convulsions2 several others were cruelly tortured a long time4 ,the master of the family1 in particular1 notwithstanding all the assistance which art could give him1 never recovered his health2 but died miserably1 after having almost three years languished under a most tedious and incurable malady4 ,too much care and attention cannot be taken in preserving all culinary utensils of copper1 in a state unexceptionably fit for their destined purpose4 ,they should be frequently tinned1 and kept thoroughly clean1 nor should any food ever be suffered to remain in them for a longer time than is absolutely necessary to their preparation for the table4 ,but the sure preventive of its pernicious effect1 is1 to banish copper utensils from the kitchen altogether4 ,the following wholesome advice on this subject is given to cooks by the author of an excellent cookery book4#abj ,stew-pans and soup-kettles should be examined every time they are used2 these1 and their covers1 must be kept perfectly clean and well tinned1 not only on the inside1 but about a couple of inches on the outside2 so much mischief arises from their getting out of repair2 and1 if not kept nicely tinned1 all your work will be in vain2 the broths and soups will look green and dirty1 and taste bitter and poisonous1 and will be spoiled both for the eye and palate1 and your credit will be lost2 and as the health1 and even the life1 of the family depends upon this2 the cook may be sure her employer had rather pay the tin-man's bill than the doctor's4 ,the senate of ,sweden1 in the year #agec1 prohibited copper vessels1 and ordered that none but such as were made of iron should be used in their fleet and armies4 ,,footnotes3 #aah ,johnston's ,essay on ,poison1 p4 #ajb4 #aai ,medical ,transactions1 vol4 i4 p4 #bac4 #abj ,apicius ,redivivus1 p4 #ia4 ,food ,poisoned by ,leaden ,vessels4 ,various kinds of food used in domestic economy1 are liable to become impregnated with lead4 ,the glazing of the common cream-coloured earthen ware1 which is composed of an oxide of lead1 readily yields to the action of vinegar and saline compounds2 and therefore jars and pots of this kind of stone ware1 are wholly unfit to contain jellies of fruits1 marmalade1 and similar conserves4 ,pickles should in no case be deposited in cream-coloured glazed earthenware4 ,the custom which still prevails in some parts of this country of keeping milk in leaden vessels for the use of the dairy1 is very improper4 ,in ,lancashire#aba the dairies are furnished with milk-pans made of lead3 and when ,mr4 ,parks expostulated with some individuals on the danger of this practice1 he was told that leaden milk-pans throw up the cream much better than vessels of any other kind4 ,in some parts of the north of ,england it is customary for the inn-keepers to prepare mint-salad by bruising and grinding the vegetable in a large wooden bowl with a ball of lead of twelve or fourteen pounds weight4 ,in this operation the mint is cut1 and portions of the lead are ground off at every revolution of the ponderous instrument4 ,in the same county1 it is a common practice to have brewing-coppers constructed with the bottom of copper and the whole sides of lead4 ,the baking of fruit tarts in cream-coloured earthenware1 and the salting and preserving of meat in leaden pans1 are no less objectionable4 ,all kinds of food which contain free vegetable acids1 or saline preparations1 attack utensils covered with a glaze1 in the composition of which lead enters as a component part4 ,the leaden beds of presses for squeezing the fruit in cyder countries1 have produced incalculable mischief4 ,these consequences never follow1 when the lead is combined with tin2 because this metal1 being more eager for oxidation1 prevents the solution of the lead4 ,when we consider the various unsuspected means by which the poisons of lead and copper gain admittance into the human body1 a very common but dangerous instance presents itself3 namely1 the practice of painting toys1 made for the amusement of children1 with poisonous substances1 viz4 red lead1 verdigris1 c4 ,children are apt to put every thing1 especially what gives them pleasure1 into their mouths2 the painting of toys with colouring substances that are poisonous1 ought therefore to be abolished2 a practice which lies the more open to censure1 as it is of no real utility4 ,,footnotes3 #aba ,park's ,chemical ,essays1 vol4 v4 p4 #aic4 ,,index4 ,a ,adulteration of anchovy sauce1 #bcd beer1 #aac brandy1 #ahg bread1 #ih catsup1 #bbg cayenne pepper1 #bae cheese1 #bjf coffee1 #agf confectionery1 #bbd cream1 #bbb custard1 #bca gin1 #ahg lemon acid1 #bdc lozenges1 #bcf malt spirits1 #aig mustard1 #bda olive oil1 #bci pepper1 #baa pickles1 #bag porter1 #aac rum1 #ahg soda water1 #bea tea1 black1 #agc green1 #agc vinegar1 #agc distilled1 #bba wine1 #gd ,age of beer1 how fraudulently imitated1 #adh ,alcohol1 quantity contained in different kinds of wine1 #id malt liquors1 #abf spiritous liquors1 #bje ,ale1 ,burton1 quantity of spirit which it contains1 #afb ,dorchester1 ditto ditto1 #afb ,edinburgh1 ditto ditto1 #afb ,home-brewed ditto ditto1 #afb ,alum1 bleaching property in the panification of bread flour1 #ajd method of detecting it in bread1 #ajh for brightening muddy wines1 #gd clarifying spiritous liquors1 #bjj adulterating beer1 #acd ,arrack1 imitation of1 #aif ,batavia1 quantity of alcohol contained in it1 #bje ,arrow root1 sophistication of1 #bi ,b ,bakers1 their methods of judging of the goodness of bread flour1 #aaa ,beer1 adulteration of1 #aac act prohibiting it1 #aad method of detecting it1 #aeh with narcotic substances1 #aej with opium1 tobacco1 c41 #aej colouring of1 act prohibiting it1 #abc heading1 composition and use of1 #acd hard1 what is meant by it1 #adh fraudulent method of producing it1 #adh half-spoiled1 fraudulent practice of recovering it1 #adi illegal substances used for adulterating it1 #aca old1 what is meant by it1 #add quantity of spirit contained in different kinds1 #afj strong1 adulteration of with small beer1 #adj act prohibiting it1 #adj how defined by law1 #abh strength of different kinds1 #abe ,bilberries1 employed for colouring port wine1 #gd ,bittern1 for adulterating beer1 #ah ,black ,extract1 for adulterating beer1 #aej ,bland1 ,mr4 tragical catastrophe of1 #ha ,bouquet of high-flavoured wines1 how produced1 #ge ,brandy1 adulteration of1 #ahg and method of detecting it1 #aie complexion of1 what is meant by it1 #aie ,brandy flavour of1 how imitated1 #aic imitative1 manufacture of1 #aid method of compounding for retail trade1 #aie quantity contained in different sorts of wine1 #id of alcohol contained in different kinds of1 #bje legal strength1 #aij how discovered by the ,excise1 #ahh false strength1 #aie flavour1 imitative1 how produced1 #aic ,brazil wood1 application of for colouring wine1 #gd ,bread1 adulteration of with alum1 #ih methods of detecting it1 #ajh with potatoes1 #aje goodness of1 how estimated in this metropolis1 #ih how rendered white and firm1 #ii corn1 method of judging its goodness1 #aaj flour1 different sorts of from the same kind of grain1 #ii adulteration of with bean flour1 #ii process of making five bushels into bread1 #ajb made from new corn1 improvement of1 #ajg method of judging of goodness1 #aaj ,brewers1 list of1 prosecuted for using illegal substances in their brewings1 #aea convicted of adulterating their strong beer with table beer1 #adc ,druggists1 #aai prosecuted for supplying illegal ingredients to brewers for adulterating beer1 #aai ,breweries1 illegal substances seized at various1 #acf ,brown ,stout1 quantity of spirit contained in it1 #abf ,c ,calcavella1 quantity of brandy which it contains1 #ie ,carbonate of ammonia1 used by fraudulent bakers1 #aje ,catsup1 adulteration of1 #bbg ,claret1 quantity of brandy which it contains1 #ie ,clary1 used for flavouring wine1 #ge ,cheese1 poisonous1 and method of detecting it1 #bjf ,chemists1 are not permitted to sell illegal ingredients to brewers for adulterating beer1 #aah list of1 convicted of this fraud1 #aai ,cherry-laurel water1 dangerous application of for flavouring creams1 c41 #bca used in the manufacture of spurious wines1 #ge in the manufacture of brandy1 #aie ,citric ,acid1 adulteration of1 #bdd method of detecting1 #bde ,cocculus indicus1 nefarious application of in the brewing of beer1 #ah early law prohibiting its application1 #aae brewers prosecuted for using it1 #aeb seizures made of at different breweries1 #acf narcotic property of1 to what owing1 #aec extract of1 application in brewing1 #acf ,coffee1 adulteration of1 #agf law in force against it1 #agg grocers lately convicted of selling spurious1 #agf ,confectionery1 adulteration of1 #bbd methods of detecting it1 #bbe ,conserves1 contamination of with copper1 #bbf should never be deposited in vessels glazed with lead1 #beg ,constantia1 quantity of spirit which it contains1 #id ,copperas1 or salt of steel1 publicans convicted of mixing it with their beer1 #abi seizures of1 at various breweries1 #acf ,cream1 adulteration of1 and mode of detecting it1 #bbb ,custards1 flavoured with cherry laurel leaves1 dangerous effects from it1 #bca ,cyder1 melancholy catastrophe of persons drinking such as was contaminated with lead1 #bed ,e ,elder-berries are used for colouring port wine1 #gd flowers are used for flavouring insipid white wines1 #ge ,entire beer1 origin of its name1 #add composition of1 #adf ,extract of cocculus indicus is used by fraudulent brewers1 #acf ,f ,false strength1 how given to wine and spiritous liquors1 #ai1 #aib how given to vinegar1 #bbj ,flavour of ,french brandy1 how imitated1 #aid ,flour1 new1 of an indifferent quality1 how rendered fit for being made into good and wholesome bread1 #ajg different sorts1 from the same kind of grain1 #ii sour1 practice of converting it into bread1 #aje ,food1 rendered poisonous by copper vessels1 #beb by leaden vessels1 #beg ,frothy head of porter1 how artificially produced1 #acc ,g ,geneva1 ,dutch1 quantity of alcohol which it contains1 #bje ,gin1 adulteration of1 #ahg quantity of alcohol contained in different sorts1 #bje dangerous method of clarifying1 #bjb legal exactment of its saleable strength1 #aig proof1 what is meant by this term1 #ahh strength of1 how ascertained by the ,excise1 #ahh sweetened1 fraudulent practice of composing it for sale1 #bjj unsweetened1 ditto ditto1 #bjj false strength1 how given1 #bjb ,h ,hermitage1 quantity of brandy which it contains1 #ie ,hops1 adulteration of1 prohibited by law1 #acb its chemical action upon beer1 #acc ,hydrometer1 legal1 now in use for ascertaining the strength of spiritous liquors1 #ahg ,hyson tea1 spurious4 ,see ,tea leaves ,i ,imitation arrack1 #aif tea4 ,see ,tea leaves coffee4 ,see ,coffee ,l ,leaden pumps and water reservoirs1 dangerous effects to be apprehended from them1 #fb ,lisbon1 quantity of spirit which it contains1 #id ,lozenges1 adulteration of1 #bcf ,lemon acid1 adulteration of1 #bdc method of detecting it1 #bdd ,m ,madeira1 quantity of brandy which it contains1 #id ,malaga1 quantity of brandy contained in it1 #id ,malt1 patent1 for colouring porter1 #abc disadvantages of1 #abd liquors1 dangerous adulteration of1 #aae strength of different kinds4 ,see ,porter1 #abf spirits1 adulterations of1 #aig characteristic flavour1 to what owing1 #aig nefarious practices of compounding them for sale1 #aii false strength1 how given1 #bjb act restricting the strength of it1 #aig ,meat1 salted1 should not be preserved in leaden vessels1 #beh ,milk1 improper practice of keeping it in leaden vessels1 #beg ,mint salad1 pernicious custom of preparing it1 #beh ,multum1 a substance employed for adulterating beer1 #ag seizures of1 at various breweries1 #acf ,mushroom1 poisonous1 #bdf ,catsup1 #bej ,mustard1 adulteration of1 #bda ,o ,oak-wood saw-dust1 is used in the manufacture of spurious port wine1 #ge in the manufacture of spurious brandy1 #aid ,orris-root1 is used for flavouring insipid wines1 #ge ,olive oil1 contamination of1 with lead1 and method of detecting it1 #bci ,p ,pickles1 contamination of with copper1 #bai improper vessels for keeping them1 #beg ,pepper1 black1 adulteration of1 #baa law in force against it1 #bac ,poisonous ,cheese1 #bjf ,cayenne pepper1 #bae catsup1 #bbg custard1 #bca olive oil1 #bci mushroom1 #bdf pickles1 #bjg soda water1 #bea ,porter1 origin of its name1 #aba adulteration of with wormwood1 #acb act prohibiting it1 #aac average strength of1 as furnished to the publican1 #abf ditto1 as sent out by the retailers1 #abg illegal substances for adulterating it1 #aca brewers1 convicted of adulterating their porter with illegal ingredients1 #aea ,porter1 frothy head of1 how produced1 #acc method of ascertaining the strength of different kinds1 #afj quantity of alcohol contained in ,london porter1 #afb ,port wine1 adulteration of1 #gd ,publicans1 prosecuted for adulterating their strong beer with table beer1 #abi ,q ,quassia1 fraudulent substitution of1 for hops1 #aca disadvantages of its application1 #acb seizures of1 at various breweries1 #acg ,r ,raisin wine1 quantity of brandy which it contains1 #id ,rum1 adulteration of1 #ahg false strength1 how given to it1 #bjb is seizable1 if sold1 unless of a certain strength1 #ahi quantity of alcohol contained in it1 #bje ,s ,soda ,water1 poisonous1 and method of detecting it1 #bea ,spiritous ,liquors1 adulteration of1 #ahg dangerous practice of fining them with noxious ingredients1 #bjb quantity of alcohol contained in different kinds1 #bje ,sweetmeats1 adulteration of1 #bbd ,sweet-brier1 use of it for flavouring wines1 #ge ,t ,tarts of fruits1 should not be baked in earthenware vessels glazed with lead1 #beh ,tea leaves1 adulteration of1 #aga method of detecting it1 #aga law in force against it1 #afc poisonous sophistication of1 #agc method of detecting it1 #agd coloring of1 with verdigris1 #afh black1 spurious1 process of manufacturing it1 #afh green1 imitation of1 #afi ,tea dealers1 convicted for selling adulterated tea1 #afi ,toys1 improper practice of painting them with poisonous colours1 #bei ,v ,vidonia1 quantity of brandy contained in it1 #ie ,vin de ,grave1 ditto ditto1 #ie ,vinegar1 adulteration of1 and method of detecting it1 #bbj distilled1 and method of ascertaining its strength1 #bba ,w ,water1 characters of good1 #cg chemical constitution of those used in domestic economy and the arts1 #cc danger of keeping it in leaden reservoirs1 #fj hard1 how softened and rendered fit for washing1 #ci ,new ,river1 constitution of1 #ch1 #de substances contained in potable1 #dh how detected1 #ej substances usually contained in spring1 #db taste and salubrious quality1 to what owing1 #cc ,thames1 constitution of1 #df1 #dh ,wine1 adulteration of with alum1 #gd ,british port1 #gg champaigne1 #gg bottles1 improper practice of cleaning them1 #he bottle corks1 practice of staining them red1 #gi ,wine doctors1 #hj quantity of alcohol contained in various kinds1 #id1 #ie dangerous practice of fining them1 #hc to prevent them turning sour1 #hd art of flavouring them1 #ge home-made1 chemical constitution of1 #if improvement from age1 to what owing1 #ia ,southampton port1 #gh strength of1 on what it depends1 #ib specific differences of different kinds1 to what owing1 #hi test1 #hf white1 manufacture of1 from red grapes1 #ij ,whiskey1 ,irish1 flavour1 to what owing1 #aig strength of1 #bje ,scotch1 ditto1 #bje ,wormwood1 substitution of1 for hops1 #acb ,,the ,,end4 ,,transcriber',s ,,notes3 ,greek words in this text have been transliterated and placed between marks4 ,the word ,pharmacopoeias used an oe ligature in the original4 ,unusual spellings1 variations in spellings1 and variations in hyphenation have been left as in the original4 ,examples include3 inpregnating transparant coculus_/cocculus inconscious orris_/oris root ,the following corrections have been made to the text3 page iii--comma added after beer in beer1 pepper1 and other articles of diet page x--changed period to comma after ,ale in ,method of ascertaining the ,quantity of ,spirit contained in ,porter1 ,ale1 c4 page #fa--;changed where to were in ,when men were unable to detect the poisonous matters page #fb--;corrected spelling of snd to and in by ,hyppocrates1 ,galen1 and ,vitruvius page #gh--;added t to yeas and added period at end of before it is cold1 add some yeast and ferment4 page #ih--;corrected spelling of indipensable to indispensable in degree of whiteness rendered indispensable by the caprice of the consumers page #ajd--;changed comma to period after sufficient for a sack of flour page #aac--;changed comma to period after made of these ingredients only1 are entirely deceived page #abj--;corrected ,authur to ,arthur in ,arthur ,waller and corrected ,dun to ,dunn in ,john ,dunn page #abf--;added period after ,co in ,messrs4 ,barclay1 ,perkins1 and ,co page #abi--;added period after l in strong beer1 #bjl page #acj--;added comma after ,harbur in ,john ,harbur1 for using salt of steel page #adj--;added ending quote mark after of them from brewers' druggists1 within these two years past4 page #adi--;changed comma to period after resorted to only by fraudulent brewers page #aeb--;changed semi-colon after ,stephens in ,septimus ,stephens1 brewer page #aed--;corrected spelling of apolexy to apoplexy in drinkers are very liable to apoplexy page #afi--;corrected spelling of ,malin's to ,malins' in ,malins' coffee-roasting premises page #ahe--;corrected spelling of find to fined in were fined #bjl4 each page #bjb--;added the word on in as stated on pages #gj and #hf page #baj--;corrected spelling of annotta to anotta in who adulterated the anotta page #bbb--;added hyphen in arrow-root page #bbc--;added hyphen in tea-spoonful and corrected spelling of jodine to iodine in few drops of a solution of iodine page #bbg--;added s at end of ,mr4 ,lewi page #bca--;corrected spelling of cookry to cookery in articles of cookery page #bde--;corrected spelling of glanular to granular in insoluble precipitate in minute granular crystals ,footnote #df--;added period after p in #c;d edit4 p4 #bgj ,footnote #hg--;added missing end quote after with copperas and sheep's dung4 and removed extraneous period after #dh in ,plant1 p4 #dh2 ,footnote #aae--;corrected spelling of ,qv to ,qu in ,qu voluptas tanta ancipitis cibi8