Adulterations detected, or, Plain instructions for the discovery of frauds in food and medicine / by Arthur Hill Hassall.

  • Hassall, Arthur Hill, 1817-1894.
Date:
1861
Catalogue details

Licence: Public Domain Mark

Credit: Adulterations detected, or, Plain instructions for the discovery of frauds in food and medicine / by Arthur Hill Hassall. Source: Wellcome Collection.

    734/806 (page 706)
    TOG of cow's milk, in its normal state according to MM. O. Henrie and Chevalier, 206. Mean of ten analyses of pure milk by Prof. Poggiale, 206. Modes of estiinalint; the quantity of butter, sugar of milk, salts, and sugar in good milk, 207 ; of saline matter and casein, 208 ; ot sugar in the whey, M. Poggiale's method, 208, 209. Specific gravity of milk, table show- ing variations in, and its relation to proportion of cream, 209, 210. Table of density of serum and its relntion to specific gravity, 210. ? nations in composition of milk, 211. Influence ol age and of condition on, 211, 212. Influence of food on, 212. Constituents of milk when cows fed on beet, and when on carrots, 212. Unhealttiy condition of London cows, 213. Mr. Harlev's remarks on feeding cows with brewers' and distillers' grains and wash, 213. MM. Boussingault and Label's experiments, 213. Influence on milk, of temperature, and of time and fi equency of milking, 213. Table showing difference in quality of first and last milk obtained at each milking, 214. Table showing spec. grav. of pure morning and after- noon milk, and per-ceiitages of cream, from Richmond and London cov/s, 215. Results deduced from the tables, 216. Housing of tows, Mr. Rugg's remarks upon, 216. Calcu- lation by Dr. Thomson of the amount of pure air per diem necessary for one cow, 217. Characlerisiics of good milk, ^g., 2)7, 218; poor milk, Ji^., 218; cream, 218, ^g., 219 ; curd, 218, J?i'., 2-iO; colostrum, 211. jig., 221. Apparatus for determining purity and quality of milk: specific gravity bottle and common hydrometer, 1\% fig-^ 223, M. Dinocuirt's centesimal galactometer, description of, 219— 1-1% fig., 223; densimeter of M. Collardeau, 222. Methods of determining the cream, 225; the lactometer, lib, fig., 226. Experi- ments with six lactometers, 227. M. Donne s lactoscope, with directions for its application, 227 fig., 228. Table of richness of different kinds of'milk as shown on the lactoscope, 229, 230. Probable fallacy of its indications, 230. AuuLTERATioNs of milk with water, treacle, salt, aniiatto, cerebral matter, starch, tur- meric, gum tragacanth, carbonate of soda, and gum, 231 ; with decoction of boiled white car- rots, 231. note. Abstraction of the cream, 232. Proportion of milk, were it supplied genuine, to each individual in London. 232. llesvlls of Exam, of Twenty-six samples of London milk, 232. Detection of adiilterations with water, by spec. grav. test of entire milk, skimmed milk, and serum, 232, '.^33. Table of density of the serum, 234. Detec ion ot sugar, 234 ; of cane sugar or decoction of carrots, 234; of starch, gum arabic and gum traga- canth, and cerebral matter {fig., 236), chalk, salt, and annatto, 235 ; of turmeric, 236. Sta- tistics of milk, including cheese, butter, &c., consumed annually in the U. Kingdom, 236. Details of its cost and conveyance to London, 237. Annatto used to colour, 473. Molasses {see Sugar) ; in brandy, 543. Moselle. See Wine, 556. Mould in hops, 503. . MovvnA flowers, powdered, in opium, 03». Ml'LTUM, 508. Murk, 54:5. , . Mustard, two species of, Sinapis alba and nigra, differences in, 344. Process of its manufac- ture described, 344. Coynposition of black mustard seed, Pereira's remarks respecting, 344 ; of white, 345. Structure of white mus- tard seed, 345, ^^i-., 346, 347 ; of black, 347, figs., 349, 350, 351. 355. Adulterations of, with wheat flour, turmeric, Cayenne, charlock, clay, gypsum, or plaster of Paris, rape seed, yellow ochre, and chromate of lead, 348. Re- sults of Exam, of Forty-two samples, Adulterations with sulphate of lime, ginger, potato starch, and rice, Messrs. Warington and Gay's evidence concerning, 349, 350. Lour qualities of mustard, Seconds, Fine, Superfine, and Double Superfine, with their prices, 350. Imposition stimulated by the manufacture of so many kinds, 351. Detec- tion of adulterations, with turmeric, 351, 3n2 ; with charlock, Zy6,fig., 352 ; with rape seed, 3=.4, yigs., 353, 354 ; with clay and gypsum, 355 ; with yello* ochre and chromate of lead, 356. Duty, and quantities imported and re- tained for home consumption in 1854 and 18')), 356. Mustard husk in pepper, 364 ; in Cay- enne, 373 ; in ginger, 436 ; in pimento, or all- spice, 453. Myristica, three species of, 458. Myrocyne. Sec Mustard. Naples Yellow in confectionery, 495. NicoTiANA, derivation of the term, 569. NlCOTIANIN, 614. Nitre in tobacco, 589. Nutmegs, description of, 43«. Two kinds of: true or female, and wild or male, 438. Number of crops and mode of gathering, 439. Great liability to attacks of nutmeg insect, 439. Co7)iposilion of: fixed and volatile oils; Bo- nastre's analysis, 439. Structure of, fig.,'i'iO. Adulterations of, with wild and factitious nutmegs, 441. Detection of, U]. Import duty on, and home consumpti<m in 1854—1856, 442. Nux Vomica, and extract of, duty on, imports and home consumption in 1854 and 1855, 516. Oak, leaf, in tea,^?^., 87; sawdust in brandy, 543 ; in port wine, 548 ; leaf of, in tobacco, 58!i, Oakum in tobacco, 589. Oat Flour. See Flour and Bread, Oatmeal. (For composition, structure, and properties, sec Flour and Bread, 247—250.1 Analyses of Hopeton and potato oats by Messrs. Norton and Fromberg, 307 ; of husk of, 307. Varieties and preparation of, 307. Adulteration.s of, with barley meal, 30X ; with husks of oat, barley (rubble), and wheat ( sharps ), 308. Instance of ex. cessive adulteration, with barley flour, of ont meal supplied to workhouses, I'tc, 308. Adul- teration with rice and maize, bran and thirds, 309. Importance of oatmeal as an article 0 food 309. Mixed with barley meal at the. Tooting workhouse, 310. Detection of rub. ble and sharps,310; of barley meal {Jig.).. rice, and maize, 311. Import duty, 311 Quantities imported in 1854—1856, 312. Oat- meal in tobacco, 589. Ochre, red, in cocoa, 180; yellow, in mustard 348; red, in Cayenne, 373; yellow, in tur meric, 3H8; in tobacco, 589; red and yellow ii snuff, 608.