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TREATISE

ON THE

FALSIFICATIONS OF FOOD.

ON THE

FALSIFICATIONS OF FOOD,

AND THE

CHEMICAL MEANS EMPLOYED TO DETECT THEM.

CONTAINING

WATER, FLOUR, BREAD, MILK, CREAM, BEER, CIDER, WINES, SPIRITUOUS LIQUORS,
COFFEE, TEA, CHOCOLATE, SUGAR, HONEY, LOZENGES, CHEESE,

VINEGAR, PICKLES, ANCHOVY SAUCE AND PASTE, CATSUP, OLIVE (SALAD) OIL,
PEPPER, MUSTARD.

BY JOHN MITCHELL, M.C.S.

AUTHOR OF

66 MANUAL OF PRACTICAL ASSAYING."

LONDON:

HIPPOLYTE BAILLIERE, PUBLISHER,

AND FOREIGN BOOKSELLER TO THE ROYAL COLLEGE OF SURGEONS,

219, REGENT STREET.

PARIS: J. B. BAILLIERE, 13, RUE DE L'ECOLE DE MEDECINE.

1848.

LONDON:

Printed by Schulze and Co., 13, Poland Street.

PREFACE.

It is the object of the author of the following pages, to point out a few of the adulterations practised by the manufacturers and vendors of various articles employed in domestic economy; as well as to show in what manner such adulterations can be readily and easily detected. Nearly thirty years have now elapsed since the appearance of a work on "Culinary Poisons," by Mr. Accum, in which was exposed the nefarious art of adulterating provisions, &c. Since then, however, as may well be supposed, many new adulterations have been introduced, and the science of chemistry so much extended, as to offer more ready and certain means of detecting the ordinary impurities in articles of food, as well as the extraordinary or newer frauds, so that even if Mr. Accum's work were not out of print, another containing the required information would be necessary, to check in some measure the growing evil.

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