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
Spirituous liquors, which in this country form one of the chief articles
of consumption, are subjects of equally extensive fraud with wine. The
deceptions which are practised by the dealers in this article, are
chiefly confined to fraudulent imitations of the peculiar flavour of
different sorts of spirits; and as this flavour constitutes, along with
the strength, the value of the spirit, the profit of the dealer consists
in imitating this quality at a cheaper rate than it is produced in the
genuine spirit. The flavour of French brandy is imitated, by distilling
British molasses spirit over wine lees; previous to which, however, the
spirit is deprived of its peculiar disagreeable flavour, by
rectification over fresh-burnt charcoal and quicklime. This operation is
performed by those who are called brewers’ druggists, and forms the
article in the _prices-current_ called _Spirit Flavour_. Wine lees are
imported into this country for the purpose, and they pay the same duty
as foreign wines. Another method of imitating the flavour of brandy,
which is adopted by brandy merchants, is by means of a spirit obtained
from raisin wine, after it has begun to become somewhat sour. ‘Oak
sawdust,’ (Mr. Accum observes), ‘and a spirituous tincture of raisin
stones, are likewise used to impart to new brandy and rum a _ripe
taste_, resembling brandy or rum long kept in oaken casks, and a
somewhat oily consistence, so as to form a durable froth at its surface,
when strongly agitated in a vial. The colouring substances are burnt
sugar, or molasses; the latter gives to imitative brandy a luscious
taste, and fulness in the mouth.’ Gin, which is sold in small quantities
to those who judge of the strength by the taste, is made up for sale by
fraudulent dealers with water and sugar; and this admixture rendering
the liquor turbid, several expedients are resorted to, in order to
clarify it; some of which are harmless, while others are criminal. A
mixture of alum with subcarbonate of potash, is sometimes employed for
this purpose; but more frequently, in place of this, a solution of
subacetate of lead, and then a solution of alum,—a practice reprobated
by Mr. Accum as highly dangerous, owing to the admixture of the lead
with the spirit, which thereby becomes poisonous. After this operation,
it is usual to give a false appearance of strength to the spirit by
mixing with it grains of paradise, guinea pepper, capsicum, and other
acrid and aromatic substances.
Public-domain text, read in full here on John Shaqi.
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