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 — John Shaqi
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
It is also notorious that there are manufacturers of spurious rhubarb
powder, ipecacuanha powder,[2] James's powder; and other simple and
compound medicines of great potency, who carry on their diabolical trade
on an amazingly large scale. Indeed, the quantity of medical
preparations thus sophisticated exceeds belief. Cheapness, and not
genuineness and excellence, is the grand desideratum with the
unprincipled dealers in drugs and medicines.
Those who are familiar with chemistry may easily convince themselves of
the existence of the fraud, by subjecting to a chemical examination
either spirits of hartshorn, magnesia, calcined magnesia, calomel, or
any other chemical preparation in general demand.
Spirit of hartshorn is counterfeited by mixing liquid caustic ammonia
with the distilled spirit of hartshorn, to increase the pungency of its
odour, and to enable it to bear an addition of water.
The fraud is detected by adding spirit of wine to the sophisticated
spirit; for, if no considerable coagulation ensues, the adulteration is
proved. It may also be discovered by the hartshorn spirit not producing
a brisk effervescence when mixed with muriatic or nitric acid.
Magnesia usually contains a portion of lime, originating from hard water
being used instead of soft, in the preparation of this medicine.
To ascertain the purity of magnesia, add to a portion of it a little
sulphuric acid, diluted with ten times its bulk of water. If the
magnesia be completely soluble, and the solution remains transparent, it
may be pronounced _pure_; but not otherwise. Or, dissolve a portion of
the magnesia in muriatic acid, and add a solution of sub-carbonate of
ammonia. If any lime be present, it will form a precipitate; whereas
pure magnesia will remain in solution.
Calcined magnesia is seldom met with in a pure state. It may be assayed
by the same tests as the common magnesia. It ought not to effervesce at
all, with dilute sulphuric acid; and, if the magnesia and acid be put
together into one scale of a balance, no diminution of weight should
ensue on mixing them together. Calcined magnesia, however, is very
seldom so pure as to be totally dissolved by diluted sulphuric acid;
for a small insoluble residue generally remains, consisting chiefly of
silicious earth, derived from the alkali employed in the preparation of
it. The solution in sulphuric acid, when largely diluted, ought not to
afford any precipitation by the addition of oxalate of ammonia.
The genuineness of calomel may be ascertained by boiling, for a few
minutes, one part, with 1/32 part of muriate of ammonia in ten parts of
distilled water. When carbonate of potash is added to the filtered
solution, no precipitation will ensue if the calomel be pure.
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