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
of brewers’ chemists took its rise. They made it their chief
business to send
travellers all over the country with lists and samples
exhibiting the price and quality of the articles manufactured by
them for the use of brewers only. Their trade spread far and
wide, but it was amongst the country brewers chiefly that they
found the most customers. And it is among them up to the present
day, as I am assured by some of these operators, on whose
veracity I can rely, that the greatest quantities of unlawful
ingredients are sold.” (P. 157-160.)
Part of these evils the porter-drinkers bring upon themselves.
“One of the qualities of good porter, is, that it should bear a
_fine frothy head_, as it is technically termed: because
professed judges of this beverage, would not pronounce the
liquor excellent, although it possessed all other good qualities
of porter, without this requisite.—To impart to porter this
property of frothing when poured from one vessel into another,
or to produce what is also termed a _cauliflower head_, the
mixture called _beer-heading_, composed of common green vitriol
(sulphate of iron) alum and salt, is added. This addition to the
beer is generally made by the publicans.” (P. 182, 183.) It is
added in a note:—”’Alum gives likewise a smack of age to beer,
and is penetrating to the palate.’—_S. Child on Brewing_, p.
18.” “The great London brewers, it appears, believe that the
publicans alone adulterate the beer.” (P. 211.)
“Capsicum and grains of paradise, two highly acrid substances,
are employed to give a pungent taste to weak insipid beer. Of
late, a concentrated tincture of these articles, to be used for
a similar purpose, and possessing a powerful effect, has
appeared in the price-currents of brewers’ druggists. Ginger
root, coriander seed, and orange peels, are employed as
flavouring substances chiefly by the ale brewers.” (P. 184,
185.)
We find the following articles, in a list of illegal ingredients, seized
at various breweries and brewers’ druggists.
“Multum, 84 lbs.; cocculus indicus, 12 lbs.; colouring, 4 galls;
honey, about 180 lbs.; hartshorn shavings, 14 lbs.; Spanish
juice, 46 lbs.; orange powder, 17 lbs.; ginger, 56 lbs.; grains
of paradise, 44 lbs.; quassia, 10 lbs.; liquorice, 64 lbs.;
carraway seeds, 40 lbs.; multum, 26 lbs.” “Capsicum, 88 lbs.;
copperas, 310 lbs.; colouring and drugs, 84 lbs.; mixed drugs,
240 lbs.; coriander seed, 2 lbs.; beer colouring, 24 gallons.”
(P. 186-189.) [The list which includes these articles is copied
from the minutes of the committee of the House of Commons.]
Some of the substances above enumerated may be thought comparatively
harmless. But others are absolutely poisonous.
Public-domain text, read in full here on John Shaqi.
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