A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains: Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the worldAccum, Friedrich Christian
History
A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains: Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world
Accum, Friedrich Christian
Bread
Mr. Accum seems determined that even the outside of his book shall
awaken our fears. The cover of our copy bears a death’s head emblazoned
upon a pall, and, underneath, the motto “there is death in the pot.” The
pall is supported by the point of a dart. Four other darts support the
four corners of the device. Twelve serpents, with forked tongues and
tails entwined, form a terrific wreath around; while the middle is
occupied with a large cobweb, delineated with much attention to detail,
in the centre of which a spider, full as large as a moderate sized hazel
nut, and so frightful that more than one young lady of our acquaintance
would think it necessary to scream at the sight of it, holds in its
envenomed fangs an ill-fated fly, which is sinking under the loss of
blood, and buzzing in the agonies of death.
We are by no means desirous to raise or maintain a popular clamour; but
Mr. Accum certainly advances some weighty charges, and his work comes
with an advantage in bearing a name not unknown to the scientific world.
Of the adulterations specified, some are deleterious, and others merely
fraudulent. Accordingly, we shall offer a few extracts, both from the
original matter of Mr. Accum, and from his citations drawn from previous
authors.
“Among the number of substances used in domestic economy
which are now very generally found sophisticated, may be
distinguished,—tea, coffee, bread, beer, wine, spirituous
liquors, salad oil, pepper, vinegar, mustard, cream, and
other articles of subsistence. Indeed it would be difficult
to mention a single article of food which is not to be met
with in an adulterated state. And there are some substances
which are scarcely ever to be procured genuine.” (P. 3.)
But we pass on from the general statements at the beginning of the work
to particulars.
Water, by standing in leaden reservoirs, acquires a highly deleterious
property.
In some particular cases, the consequences have been most fatal.
“‘A gentleman was the father of a numerous offspring, having had
one and twenty children, of whom eight died young, and thirteen
survived their parents. During their infancy, and indeed _until
they had quitted the place of their usual residence, they were
all remarkably unhealthy_, being particularly subject to
disorders of the stomach and bowels. The father, during many
years, was paralytic; the mother, for a long time was subject to
cholics and bilious obstructions.’” (P. 78, 79.)
These effects were traced to a leaden pump, in the cylinder of which
there were found several perforations, while the cistern “was reduced to
the thinness of common brown paper, and was full of holes like a sieve.”
(P. 79.)
We now come to the adulteration of wine; to many of our readers,
probably, a far more interesting concern than that of water.
Public-domain text, read in full here on John Shaqi.
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