A treatise on adulterations of food, and culinary poisons : exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them ... / by Frederick Accum.

  • Friedrich Accum
Date:
1822
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on adulterations of food, and culinary poisons : exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them ... / by Frederick Accum. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    are known to have ensued from the use of these stimulants of the palate, to which the fresh and pleasing hue has been imparted according to the deadlyybrmwZiu laid down in some modern cookery books; such as boiling the pickles with half-pence, or suf- fering them to stand for a considerable period in brazen vessels. Dr. Percival [Medical Transactions, vol. iv. p. 80] has given an acconnt of “ a young lady who amused herself, while her hair was dressing, with eating samphire pickles impregnated with copper. She soon complained of pain in the stomach ; and in five days, vomiting commenced, which was incessant for two days. After this, her sto- mach became prodigiously distended; and in nine days after eating the pickle, death relieved her from her suffering.”