Custards, flavoured with cherry laurel leaves, dangerous effects from
it, 231
Cyder, melancholy catastrophe of persons drinking such as was
contaminated with lead, 254
E
Elder-berries are used for colouring port wine, 74
flowers are used for flavouring insipid white wines, 75
Entire beer, origin of its name, 144
composition of, 146
Extract of cocculus indicus is used by fraudulent brewers, 136
F
False strength, how given to wine and spiritous liquors, 19, 192
how given to vinegar, 220
Flavour of French brandy, how imitated, 194
Flour, new, of an indifferent quality, how rendered fit for being made
into good and wholesome bread, 107
different sorts, from the same kind of grain, 99
sour, practice of converting it into bread, 105
Food, rendered poisonous by copper vessels, 252
by leaden vessels, 257
Frothy head of porter, how artificially produced, 133
G
Geneva, Dutch, quantity of alcohol which it contains, 205
Gin, adulteration of, 187
quantity of alcohol contained in different sorts, 205
dangerous method of clarifying, 202
legal exactment of its saleable strength, 197
_proof_, what is meant by this term, 188
strength of, how ascertained by the Excise, 188
sweetened, fraudulent practice of composing it for sale, 200
unsweetened, ditto ditto, 200
false strength, how given, 202
H
Hermitage, quantity of brandy which it contains, 95
Hops, adulteration of, prohibited by law, 132
its chemical action upon beer, 133
Hydrometer, legal, now in use for ascertaining the strength of spiritous
liquors, 187
Hyson tea, spurious. See Tea leaves
I
Imitation arrack, 196
tea. See Tea leaves
coffee. See Coffee
L
Leaden pumps and water reservoirs, dangerous effects to be apprehended
from them, 62
Lisbon, quantity of spirit which it contains, 94
Lozenges, adulteration of, 236
Lemon acid, adulteration of, 243
method of detecting it, 244
M
Madeira, quantity of brandy which it contains, 94
Malaga, quantity of brandy contained in it, 94
Malt, patent, for colouring porter, 123
disadvantages of, 124
liquors, dangerous adulteration of, 115
strength of different kinds. See Porter, 126
spirits, adulterations of, 197
characteristic flavour, to what owing, 197
nefarious practices of compounding them for sale, 199
false strength, how given, 202
act restricting the strength of it, 197
Meat, salted, should not be preserved in leaden vessels, 258
Milk, improper practice of keeping it in leaden vessels, 257
Mint salad, pernicious custom of preparing it, 258
Multum, a substance employed for adulterating beer, 17
seizures of, at various breweries, 136
Mushroom, poisonous, 246
Catsup, 250
Mustard, adulteration of, 241
O
Oak-wood saw-dust, is used in the manufacture of spurious port wine, 75
in the manufacture of spurious brandy, 194
Orris-root, is used for flavouring insipid wines, 75
Olive oil, contamination of, with lead, and method of detecting it, 239
P
Pickles, contamination of with copper, 219
improper vessels for keeping them, 257
Pepper, black, adulteration of, 211
law in force against it, 213
Poisonous Cheese, 206
Cayenne pepper, 215
catsup, 227
custard, 231
olive oil, 239
mushroom, 246
pickles, 207
soda water, 251
Porter, origin of its name, 121
adulteration of with wormwood, 132
act prohibiting it, 113
average strength of, as furnished to the publican, 126
ditto, as sent out by the retailers, 127
illegal substances for adulterating it, 131
brewers, convicted of adulterating their porter with illegal
ingredients, 151
Porter, frothy head of, how produced, 133
method of ascertaining the strength of different kinds, 160
quantity of alcohol contained in London porter, 162
Port wine, adulteration of, 74
Publicans, prosecuted for adulterating their strong beer with table
beer, 129
Q
Quassia, fraudulent substitution of, for hops, 131
disadvantages of its application, 132
seizures of, at various breweries, 137
R
Raisin wine, quantity of brandy which it contains, 94
Rum, adulteration of, 187
false strength, how given to it, 202
is seizable, if sold, unless of a certain strength, 189
quantity of alcohol contained in it, 205
S
Soda Water, poisonous, and method of detecting it, 251
Spiritous Liquors, adulteration of, 187
dangerous practice of fining them with noxious ingredients, 202
quantity of alcohol contained in different kinds, 205
Sweetmeats, adulteration of, 224
Sweet-brier, use of it for flavouring wines, 75
T
Tarts of fruits, should not be baked in earthenware vessels glazed with
lead, 258
Tea leaves, adulteration of, 171
method of detecting it, 171
law in force against it, 163
poisonous sophistication of, 173
method of detecting it, 174
coloring of, with verdigris, 168
black, spurious, process of manufacturing it, 168
green, imitation of, 169
Tea dealers, convicted for selling adulterated tea, 169
Toys, improper practice of painting them with poisonous colours, 259
V
Vidonia, quantity of brandy contained in it, 95
Vin de Grave, ditto ditto, 95
Vinegar, adulteration of, and method of detecting it, 220
distilled, and method of ascertaining its strength, 221
W
Water, characters of good, 37
chemical constitution of those used in domestic economy and the
arts, 33
danger of keeping it in leaden reservoirs, 60
hard, how softened and rendered fit for washing, 39
New River, constitution of, 38, 45
substances contained in potable, 48
how detected, 50
substances usually contained in spring, 42
taste and salubrious quality, to what owing, 33
Thames, constitution of, 46, 48
Wine, adulteration of with alum, 74
British port, 77
champaigne, 77
bottles, improper practice of cleaning them, 85
bottle corks, practice of staining them red, 79
Wine doctors, 80
quantity of alcohol contained in various kinds, 94, 95
dangerous practice of fining them, 83
to prevent them turning sour, 84
art of flavouring them, 75
home-made, chemical constitution of, 96
improvement from age, to what owing, 91
Southampton port, 78
strength of, on what it depends, 92
specific differences of different kinds, to what owing, 89
test, 86
white, manufacture of, from red grapes, 90
Whiskey, Irish, flavour, to what owing, 197
strength of, 205
Scotch, ditto, 205
Wormwood, substitution of, for hops, 132
THE END.
TRANSCRIBER'S NOTES:
Greek words in this text have been transliterated
and placed between +marks+.
The word "Pharmacopoeias" used an "oe" ligature in the original.
Unusual spellings, variations in spellings, and variations in
hyphenation have been left as in the original. Examples include:
inpregnating
transparant
coculus/cocculus
inconscious
orris/oris root
The following corrections have been made to the text:
page iii--comma added after "beer" in "beer, pepper, and other
articles of diet"
page x--changed period to comma after "Ale" in "Method of
ascertaining the Quantity of Spirit contained in Porter, Ale, &c."
page 61--changed "where" to "were" in "When men were unable to
detect the poisonous matters"
page 62--corrected spelling of "snd" to "and" in "by Hyppocrates,
Galen, and Vitruvius"
page 78--added "t" to "yeas" and added period at end of "before it
is cold, add some yeast and ferment."
page 98--corrected spelling of "indipensable" to "indispensable" in
"degree of whiteness rendered indispensable by the caprice of the
consumers"
page 104--changed comma to period after "sufficient for a sack of
flour"
page 113--changed comma to period after "made of these ingredients
only, are entirely deceived"
page 120--corrected "Authur" to "Arthur" in "Arthur Waller" and
corrected "Dun" to "Dunn" in "John Dunn"
page 126--added period after "Co" in "Messrs. Barclay, Perkins, and
Co"
page 129--added period after "l" in "strong beer, 20l"
page 130--added comma after "Harbur" in "John Harbur, for using
salt of steel"
page 140--added ending quote mark after "of them from brewers'
druggists, within these two years past."
page 149--changed comma to period after "resorted to only by
fraudulent brewers"
page 152--changed semi-colon after "Stephens" in "Septimus
Stephens, brewer"
page 154--corrected spelling of "apolexy" to "apoplexy" in
"drinkers are very liable to apoplexy"
page 169--corrected spelling of "Malin's" to "Malins'" in "Malins'
coffee-roasting premises"
page 185--corrected spelling of "find" to "fined" in "were fined
20l. each"
page 202--added the word "on" in "as stated on pages 70 and 86"
page 210--corrected spelling of "annotta" to "anotta" in "who
adulterated the anotta"
page 222--added hyphen in "arrow-root"
page 223--added hyphen in "tea-spoonful" and corrected spelling of
"jodine" to "iodine" in "few drops of a solution of iodine"
page 227--added "s" at end of "Mr. Lewi "
page 231--corrected spelling of "cookry" to "cookery" in "articles
of cookery"
page 245--corrected spelling of "glanular" to "granular" in
"insoluble precipitate in minute granular crystals"
Footnote 46--added period after "p" in "3d edit. p. 270"
Footnote 87--added missing end quote after "with copperas and
sheep's dung." and removed extraneous period after "48" in "Plant,
p. 48;"
Footnote 115--corrected spelling of "Qvæ" to "Quæ" in "Quæ voluptas
tanta ancipitis cibi?"