PART II.--INSTRUCTIONS FOR THE EXAMINATION OF ARTICLES SUPPOSED

TO BE ADULTERATED.--Alcohol, Ale, Anchovy Sauce, Arrow-Root,

Beer, Brandy, Bread, Calomel, Carmine, Cayenne Pepper, Cheese,

Chocolate, Chrome Yellow, Cinnamon, Cloves, Cochineal, Coffee,

Confectionery, Crabs' Eyes, Cream, Cream of Tartar, Epsom

Salts, Flour, Gin, Gum Arabic, Spirits of Hartshorn, Honey,

Hops, Ipecacuanha, Isinglass, Ketchup, Lakes, Leeches, Lemon

Acid, Litharge, Magnesia, Milk, Mushrooms, Mustard, Olive Oil,

Parsley, Pepper, Peruvian Bark, Pickles, Porter, Red Oxide of

Mercury, Rhubarb, Sal Ammoniac, Salt, Saltpetre, Soap, Soluble

Tartar, Spanish Liquorice, Spirits, Sugar, Sulphur, Tamarinds,

Tapioca, Tartaric Acid, Tartar Emetic, Tea, Ultramarine,

Verdigris, Vermilion, Vinegar, Volatile Oils, Wax, White Lead,

Wine, Water,(including directions for testing the purity of all

descriptions of Rain, River, or Spring Water.)

The art of glass-blowing · 第 2 / 4 章