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.

    740/806 (page 712)
    • Mode of preparation. 390. Changes of aloo. ' hoi into act tie acid, 391. 'Quick vinegar process, 3!)]. .Acetifier model ot Messrs. Hill, Evans, and Co.,fis.. 39'2, Vinegar mother, 393. Different kinds of vinegar, and their manufacture, 393. Distilled, wine, malt, and sugar, 394. The vinegar plant, particulars in reference to, by Mr. Fletcher, 394, 395. Different strengths or qualities of, .395. Adul- terations of, with water, sulphuric acid, burnt sugar, grains of paradise, pyroligneous and acetic acids, 396 ; with arsenic, Mr. Scanlan's evidence respecting, 396, 397 ; with corrosive sublimate, or The Doctor, ' Mr. Cray's evi- dence concerning, 397. Results of Exam, of Thirty-three samples of vinegar purchased in London, 397 ; and of a second series of Twenty-eight, 398. .Sulphuric, and acetic acids in, 39S. Detection of adulterations, 399 ; with acetic acid, 399. Mr. Griffin's alkali- meter, 399. Detection of sulphuric acid in vinegar, 401 ; Mr. Lewis Thomson's remarks upon, 402 ; several methods of, 402, 403. Detection of Chilis and other acrid sub- stances, of burnt sugar, and of acetic and pyroligneous acids, 403 ; of bitartrate of potash and metallic impurities, 404. Evidence of Mr. Phillips on the adulterations of vinegar, 404. Duty, imports and home consumption in 1854 and 1855, 404 ^ITAROBORANT, 335.• V'lTT^E, oil receptacles, 379. •' Wake Robin, 321. Water, in milk. 231 ; in butter, 297. 299; in lard, 303 ; in vinegar, 396 ; in porter. 506 ; in gin, 525 ; in rum, 541 ; in brandy, 542 ; in tobacco, 589 ; in snuff, 610 ; in opium, 639. Wheat Flour, in coffee, \1b,fig., 127; fallacy of iodine as a test for, 125,126. Roasted wheat in chicory, 140, fig. 141 ; flour in cocoa, 168. Wheat starch in honey, 202 ; in potted meats and fish, 341; in mustard, 348 ; in pepper, 364 ; in sauces, 420 ; in ginger, 426 ; (baked), in cinnamon powder, 437 ; in mixed spice, 456 ; in annatto, 468; in confectionery, 486 ; in to- bacco, 589; in opium. 638; in scammony, 650, fig., 651 ; in ipecacuanha 673 ; in colocynth, 676; in Turkey rhubarb.^^., 677; in powdered squills, fig., 678 ; in compound scammony powder, 679; in liquorice, 686. Willow, leaf of, in teR,fig., 86. Wine, 544. Chemical con>tituents and varieties of, 544. Classification of, 545. Amount of absolute alcohol present in ordinary wines, estimates of, by Johnston and Brande, 545; in German wines, by Liebig, 545. Per-cent- ages of alcohol in ordinary wines, according, to Dr. Jones, 545 ; materially affected by age 545. Order of acidity of the chief wines, be- ginning with the least acid, 546. Principal sweet wines, order of sweetness, .547. Adul- terations of wine, 548. Port, with brandy, elderberry colouring, jeriipiga, logwood, and inferior wines, .548 ; with lead, Drs. Watson Warren, and Ure's remarks in relation to 549 ; Mr. Graham's recipes recommendin;. the use of lead, 549, 550. Accum's observa- tions concerning, 550. Adulteration witi spoiled cider, 550 ; with cheap red wines, 551 Various receipts for the manufacture of si)u rious port, 551; of Southampton Port, 551 Decline of consumption of port, 552. Sherry where grown, 552. Preparation and charac teristics of, 552 Amontillado, 552. AduKcra Hons of, with brandy, 552 ; with inferior sher- ries, and wines not sherries, 553 ; with cheaj white wine and treacle, pale malt, sugar candy and lead,553. Madeira, different varietiesanc manufacture of, 553. Plans for mellowing tht wine, 553, 554. Adulterations of, with inlVrioi and spurious Madeiras, with Canary wine sweetened and flavoured, 554. Claret, highlj esteemed varieties of, f>54. Adulteratiovs ot with cheap French red wines mixed with rouf:l .cider,coloured with'cochineal and logwood,^tt Burgundy, adulteration of, with brandy ruin i ous to its flavour, 555. Champagne, nia'nuJac- ture of, 525. Varieties and classification o champagnes, 555. Fabrication of, from cheaj French wine, sugar, and colouring matters and sometimes entirely from gooseberries 556. Receipt for manufacture of, 555. Ger MAN Wines : Johannisberger, Steinbergtr Rudesheimer, Hockheimer, and Moselle, 556 Cheap French wines, perfumed, pas>ed off a:| German, 556. Detection of adulterations o wine, 556. Determination of the strength, o the extractive, and of the sugar, 557 ; of thi acidity, of the bitartrate of potash, of presencd of foreign colouring matters, 558; M. Vo>ei' and Mr. Mitchell's methods of determining 558, 559; MM. Berzelius and Chevallier' methods, 559. Table showing colours pro. duced by potash on wines coloured wittS various substances, 559. Normal wine, 559 Detection of lead and copper in wine, 560 M. Perette's investigations for the discoverj of copper in, 561. Pereira's remaiksupon th( value of wine, 561, 562. Evidence showing the ignorance of the Excise otficials with re- spect to its adulteration, 562. Customs' dutj on colonial and foreign wines, 562. Quantities entered for home coinsumpiion in 1854—1856- 562. WiNESTONE. See Vinegar, 394. Yeast, or yeast plant, a fungus. 269. Various desciiptiuns of: brewers', 270 ; ale, porter small beer, German or dried, and patent 271. Discovery ol development of yeast plant 272. Modus operandi of yeast, 272. Supposec by some physicians to possess injurious pro perties, 273. Zea Mays, or Indian corn, 251. Zinc in confectionery, 498 ; sulph. of, in gin, 531 ZiNZIBERACEiE, 422. C^^\ • ^' '^^^ Spottiswoode and Co., New-street Square. LIBRARY