But in the case of water, the adulteration is purely accidental, which cannot be said of the other articles specified by Mr. Accum. In the making of Bread, more especially in London, various ingredients are occasionally mingled with the dough. To suit the caprice of his customers, the baker is obliged to have his bread light and porous, and of a pure white. It is impossible to produce this sort of bread from flour alone, unless it be of the finest quality. The best flour, however, being mostly used by the biscuit-bakers and pastry-cooks, it is only from the inferior sorts that bread is made; and it becomes necessary, in order to have it of that light and porous quality, and of a fine white, to mix alum with the dough. Without this ingredient, the flour used by the London bakers would not yield so white a bread as that sold in the metropolis. Wine appears to be a subject for the most extensive and pernicious frauds. ‘All persons (Mr. Accum observes) moderately conversant with the subject, are aware, that a portion of alum is added to young and meagre red wines, for the purpose of brightening their colour; that Brazil wood, or the husks of elderberries and bilberries, which are imported from Germany, under the fallacious name of _berry-dye_, are employed to impart a deep rich purple tint to red port of a pale colour; that gypsum is used to render cloudy white wines transparent; that an additional astringency is imparted to immature red wines by means of oak-wood and sawdust, and the husks of filberts; and that a mixture of spoiled foreign and home-made wines is converted into the wretched compound frequently sold in the metropolis by the name _genuine old Port_.’ Other expedients are resorted to, in order to give flavour to insipid wines. For this purpose bitter almonds are occasionally employed; factitious port wine is also flavoured with a tincture drawn from the seeds of raisins; and other ingredients are frequently used, such as sweet brier, orris root, clary, cherry-laurel water, and elder flowers. In London, the sophistication of wine is carried to an enormous extent, as well as the art of manufacturing spurious wine, which has become a regular trade, in which a large capital is invested; and it is well known that many thousand pipes of spoiled cider are annually sent to the metropolis for the purpose of being converted into an imitation of port wine.