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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    3^ot5!ono«$ ^nc]^oS)a Saute Several samples which we have ex- amined of this fish sauce, have been found contaminated with lead. The mode of preparation of this fish- saiice, consists in rubbing down the broken anchovy in a mortar: and this triturated mass, being of a dark brown colour, re- ceives, without much risk of detection, a certain quantity of Venetian red, added for the purpose of colouring it, which, if ge- nuine, is an innocent colouring substance : but instances have occurred of this pigment having been adulterated with orange lead, which is nothing else than a better kind of