Gloucester Cheese has been found contaminated with red lead. The article used in colouring cheese is anotto. In one instance, the anotto, being inferior, had been coloured with vermilion; and the vermilion adulterated by a druggist, (who little thought that it would ever enter into the composition of cheese,) with red lead. The account of the whole transaction as given by Mr. Accum, is worth reading, but too long to be extracted. Cayenne pepper, “is sometimes adulterated with red lead, to prevent its becoming bleached on exposure to light.” (P. 305.) Pickles “are sometimes intentionally coloured by means of copper.” (P. 306.) “Mrs. E. Raffald directs, ‘to render pickles green, boil them with halfpence, or allow them to stand twenty-four hours in copper or brass pans.’” (P. 309.) “Vinegar is sometimes largely adulterated with sulphuric acid, to give it more acidity.” (P. 311.) “Red sugar drops are usually coloured with the inferior kind of vermilion. This pigment is generally adulterated with red lead. Other kinds of sweetmeats are sometimes rendered poisonous by being coloured with preparations of copper.” (P. 315, 316.) “The foreign conserves ... are frequently impregnated with copper.” (P. 317.) “Quantities” of catsup “are daily to be met with, which on a chemical examination, are found to abound with copper.” (P. 319.) “The quantity of copper which we have more than once detected in this sauce, used for seasoning, and which, on account of its cheapness, is much resorted to by people in the lower walks of life, has exceeded the proportion of lead to be met with in other articles employed in domestic economy.” (P. 320.) “The leaves of the cherry-laurel, _prunus laurocerasus_, a poisonous plant,” are used to flavour custards, _blanc-mange_, and other delicacies of the table. (P. 324.) An instance is given of the dangerous consequences of this practice. (P. 325, 326.) “The water distilled from cherry-laurel leaves is frequently mixed with brandy and other spirituous liquors.” (P. 327.) Several samples of anchovy sauce “have been found contaminated with lead.” (P. 328.) It is not unusual to employ, in preparing this sauce, “a certain quantity of Venetian red, added for the purpose of colouring it, which, if genuine, is an innocent colouring substance. But instances have occurred of this pigment having been adulterated with orange lead, which is nothing else than a better kind of minimum or red oxid of lead.” (P, 328, 329.) In lozenges, “the adulterating ingredient is usually pipe-clay, of which a liberal portion is substituted for sugar.” (P. 330.) Dr. T. Lloyd says, “‘I was informed,’” (at a _respectable_ chemist’s shop in the city) “‘that there were two kinds of ginger lozenges kept for sale, the one at three-pence the once, and the other at six-pence; and that the article furnished to me by mistake was the cheaper commodity. The latter were distinguished by the epithet _verum_, they being composed of sugar and ginger only.