One of the most wicked impositions practised by knaves in London, is the adulteration of Bread. The wretch who improves his circumstances by this detestable method of increasing his profits, is an assassin, full as wicked as the celebrated Italian Tophana: that human fiend poisoned her victims by degrees, suited to the malice of her employers; the Baker who throws slow poisons into his trough does worse, for he undermines the constitutions of his supporters, his customers. He that eats bread without butter or meat, throughout London, at the present moment, and afterwards visits a friend in the country who makes his own, cannot fail of perceiving the delicious sweetness which the mercy of our Creator hath diffused through the invaluable grain that produces it; the inducement held out to us, to preserve life by the most innocent means, is thus in a great measure lost to the inhabitants of London. I once broke a piece of alum with my teeth, which lay in the depth of a slice of bread, when at breakfast, as large as a pea; and was only deterred from prosecuting the baker by the dread of that obloquy which attends the least interested informers. At another time I lodged a week at a baker's house in a country-town, and during a lazy fit, strolled into the bake-house where bread was mixing; in an instant my landlord's countenance changed, and I was rudely desired to leave the place, as he would allow no one to pry into his business. This conduct from a man who had before behaved with the utmost civility, convinced me all was not right, and that other materials were within view than simple flour, yeast, and a little inoffensive salt. Let me not, however, be understood to apply this censure indiscriminately; it is aimed only at the guilty; the honest baker will adopt my sentiments, which are merely an echo of a little work published in 1757, intituled, "Poison detected: or, Frightful Truths, and alarming to the British Metropolis," &c. The Author asserts that, "Good bread ought to be composed of flour well kneaded with the slightest water, seasoned with a little salt, fermented with fine yeast or leaven, and sufficiently baked with a proper fire; but, to increase its weight, and deceive the buyer by its fraudulent fineness, lime, chalk, alum, &c. are constituent parts of that most common food in London. Alum is a very powerful astringent and styptic, occasioning heat and costiveness; the frequent use of it closes up the mouths of the small alimentary ducts, and by its corrosive concretions, seals up the lacteals, indurates every mass it is mixed with upon the stomach, makes it hard of digestion, and consolidates the fæces in the intestines. Experience convinces me (the Author was a physician) that any animal will live longer in health and vigour upon two ounces of good and wholesome bread, than upon one pound of this adulterated compound; a consideration which may be useful, if attended to in the times of scarcity."