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.

    738/806 (page 710)
    sugar, its mineral constituents and impurities, 183. Crystallised, burnt, or caramel, molas- ses, and treacle, 183. Crystals of cane sugar, 181. Structure of the cane, ami presence of fragments of, in sugar, 184—IHb, Jigs., 186, 187, ]88. Frequency and abundance in Mus- covado sugar and in bastards, and absence from loaf sugar, crushed lump, sugar candy, and certain East India sugars, 186. Physiolo- gical action and properties of cane sugar, 187. I.,argpr home consumption in 1853,187. Adul- TiiRATioNs of, with potato fugar, starch, gum or dextrine, finely powdered marble, chalk or whiting, sand, bonedust. and common salt, 180. Ur. Pereira's remarks, and Dr. Lethe- by's evidence on the manufactuie of sugar from potato starch, 1H9. Mixing or Handling. tlie process described, 189. Dr. Scoffern on the manufacture of sugar, 192. Presence of treacle, glucose, fragments of sugar cane, sporules of fungus, and insects in brown sugar explained, 190. Acarus sac- chari, or sugar mite, description of, 189—192, Jigs., 190, 191, 192. Method for detecting its presence in sugar, 190. Number of the arari in sugar a test of its purity, 193. Grocer's itch prolKibly caused by sugar insects, it being of the same genus as the acarus scabiei, or itch insect, 193. Sporules of fungi in common sugar, 193, Jk'., 194 ; woody fibre in lump sugar. 193, fig., 19t. Results of Exam, of Seventy-two samples of brown sugar, 193, 194 ; of Fifteen samples of lump, 194. Ad- vice to sugar refiners, 195. Detection of adulterations, 19G; with salt, gum, farina- ceous substances, dextrine, and starch su- gar, 197. Tests lor the detection of grape .*-ugar : Trommer's or the copper, Moore's or the potash, and Fehling's test, 197. Mod^? of l)reparing Fehling's test liquor, 197. Duty Oil various qualities of sugar, enumerated up to 1858, 198. Consumption of all sorts in 1854—185G, 198. Employment of both cane and grape, as adulterants of honey, 202, 203, 204. Sugar in milk, 207, 208; in gelatine, 4G4 ; in porter, 506 ; in gin, 52G ; in rum, 541; in brandy, 542 ; candy in sherry, 553; cane sugar in tobacco, .589 ; in liquorice, 685. 687. Summary of Mr. Simmonds's calculations of the per-centages of adulteration In Tea, Pepper, Spices, Tobacco, Spirits, Wine, and Beer, 693. Sulphate of lime. Sec Terra Alba. SULPHO-SINAPASIN, 345. Si'LPHUR used to restore colour of musty hops, 505. Sulphuric .\cin, in vinegar, 396; in porter, .507 ; in gin, 525. SceAcid. Sumach in snuff, 611. Sycamore, leaf of, in tea, 91. Tadac, Tabacum, 570. Tacca Arrowroot, 317. Talc, or mica, in tea, 99. Tamarind, pulp of, in opium, 638. Tanni.n in tea, (18. Tapioca or Manihot Arrowroot, 174 j starch in arrowroot, 322. Cassava meal, or Brazilian arrowroot, several varieties of, 327. Mode of prepar.ition, 327, 328. Structure and manu- facture of, 328. Starch granules of crude and manufactured t:>piooa,yjg.v., 328, 329. Adul- terations of, with sago and potato starchf^s, 322. Results of Exam, of Twenty.three sam- ples, 329. Detection of adulterations, 3'2it. Duty, and quantities imported and retainfd for home consumption in 1854 and 1855, 3i'). Tapioca starch in gingt^r, 42(5. See Arrowroot. Tartar, salts of, in porter, 507 ; in port vviuo, 548 ; emetic in ipecacuanha, 673. Tea. growth and preparation of, 65. Varieties of, 65. Its first introduction into Europe, Go. Leaves of various descriptions o{, figs., 66, 67. 71, 72, 73. Scenting of tea with various fra- grant flowers, 6S. Analysis of tea, its chemi- cal constituents, 68. IVlulder's analysis, 70. Structure of tea leaf, 70, figs., 71, 72, 73. Pro- perties of tea, Pereira and Johnston's remarks on, 71,72, 73. Chinese method of infusion, 74. Adulterations of tea : those practised by the Chinese, with foreign leaves, 75, figs., 76, 77 ; with chloranthus inconspicuus and camillia sasanqua, 77, figs., 78, 79; with plum leaf, fig., 78. Lie tea, why so called, 77. Its extensive use as an adulterant, Mr. Wariiig- ton's remarks on, 79. Imitation caper or gun- powder, ^g-., 80. Artificial colouration and adulteration, 81. Colouring matters and other substances employed, 81. Various writers on the subject, extracts from their worlds. 81—85. Tea dyes, 85. Adulterations practised in this country: with leaves of willow and poplar, 86 ; with leaves of plane and oak, figs, 87 ; with leaves of haw- thorn, sloe, beech, elder, and elm, ^'^s., 88. Injurious colouring matters used: rose pinK, Dutct) pink, catechu, chromates of lead and potash, sulphate of iron, Venetian red, French chalk or soapstone, Prussian blue, indigo, the chromates of lime, magnesia, and copper, and the arsenite of copper, 87. Exhausted tea leaves, 89 ; analysis of unused and exhausted black tea, by Frank and Phillips, 90. Foreign leaves, sycamore, horse chesnut, and bay, 91. 96. La Veno Beno, 93, fig. 92. Chinese botanical powder, ,;?o-., 93. Results of Exa-». of samples as sold to the public, 94—96. Ku- maon and Assam teas, 95. Scented caper, or Chnlan, scented orange Pekoe, 94. Detection of Adulterations, %G ; with foreign leaves. !)6 ; with substances used for facing tea, 96 — 131 ; ferrocyanide of iron, or Prussian blue, 97; indigo, turmeric, 98; black lead,China clay or kaolin, talc or mica, felspar, sulphate of lime, 99 ; Dutch pink, ro>e pink, and log- wood, 100 ; carbonate of lime or chalk, car- bonate of magnesia, French chalk, soapstone, or silicate ot magnesia, 101. Detection of ex- hausted tea leaves, lOl.' Analysis of green ti a by Phillips, 102. Detection of catechu and sulphate of iron, 102; of lie tea, ll'3. Ash of genuine and adultt^rated teas, by Warington, 104. Home consumption, imports, and duty, 1854—1856, 104. Terra Alba in confectionery, Dr. Thomson's evi(ience concerning, 488. Terra Japonica. See Catechu. Thea Sinensis, or tea plant, 65; Bohoa and viridis, 65. Theine in tea. 68. Theouroma Cacao. See Cocoa. Thirds, refuse of wheat, employed to adul- terate oatmeal, 309.