A Treatise on Adulterations of Food, and Culinary Poisons: Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic EconomyAccum, Friedrich Christian
Science
A Treatise on Adulterations of Food, and Culinary Poisons: Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy
Accum, Friedrich Christian
Food adulteration and inspection
Indeed, some of the most common and cheap drugs do not escape the
adulterating hand of the unprincipled druggist. Syrup of buckthorn, for
example, instead of being prepared from the juice of buckthorn berries,
(_rhamnus catharticus_,) is made from the fruit of the blackberry
bearing alder, and the dogberry tree. A mixture of the berries of the
buckthorn and blackberry bearing alder, and of the dogberry tree, may be
seen publicly exposed for sale by some of the venders of medicinal
herbs. This abuse may be discovered by opening the berries: those of
buckthorn have almost always four seeds; of the alder, two; and of the
dogberry, only one. Buckthorn berries, bruised on white paper, stain it
of a green colour, which the others do not.
Instead of worm-seed (_artemisia santonica_,) the seeds of tansy are
frequently offered for sale, or a mixture of both.
A great many of the essential oils obtained from the more expensive
spices, are frequently so much adulterated, that it is not easy to meet
with such as are at all fit for use: nor are these adulterations easily
discoverable. The grosser abuses, indeed, may be readily detected. Thus,
if the oil be adulterated with alcohol, it will turn milky on the
addition of water; if with expressed oils, alcohol will dissolve the
volatile, and leave the other behind; if with oil of turpentine, on
dipping a piece of paper in the mixture, and drying it with a gentle
heat, the turpentine will be betrayed by its smell. The more subtile
artists, however, have contrived other methods of sophistication, which
elude all trials. And as all volatile oils agree in the general
properties of solubility in spirit of wine, and volatility in the heat
of boiling water, &c. it is plain that they may be variously mixed with
each other, or the dearer sophisticated with the cheaper, without any
possibility of discovering the abuse by any of the before-mentioned
trials. Perfumers assert that the smell and taste are the only certain
tests of which the nature of the thing will admit. For example, if a
bark should have in every respect the appearance of good cinnamon, and
should be proved indisputably to be the genuine bark of the cinnamon
tree; yet if it want the cinnamon flavour, or has it but in a low
degree, we reject it: and the case is the same with the essential oil of
cinnamon. It is only from use and habit, or comparisons with specimens
of known quality, that we can judge of the goodness, either of the drugs
themselves, or of their oils.
Most of the arrow-root, the fecula of the Maranta arudinacea, sold by
druggists, is a mixture of potatoe starch and arrow-root.
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