INDEX.
Reading edition
A Adulteration of anchovy sauce, PAGE 234 beer, 113 brandy, 187 bread, 98 catsup, 227 cayenne pepper, 215 cheese, 206 coffee, 176 confectionery, 224 cream, 222 custard, 231 gin, 187 lemon acid, 243 lozenges, 236 malt spirits, 197 mustard, 241 olive oil, 239 pepper, 211 pickles, 217 porter, 113 rum, 187 soda water, 251 tea, black, 173 green, 173 vinegar, 173 distilled, 221 wine, 74 Age of beer, how fraudulently imitated, 148 Alcohol, quantity contained in different kinds of wine, 94 malt liquors, 126 spiritous liquors, 205 Ale, Burton, quantity of spirit which it contains, 162 Dorchester, ditto ditto, 162 Edinburgh, ditto ditto, 162 Home-brewed ditto ditto, 162 Alum, bleaching property in the panification of bread flour, 104 method of detecting it in bread, 108 for brightening muddy wines, 74 clarifying spiritous liquors, 200 adulterating beer, 134 Arrack, imitation of, 196 Batavia, quantity of alcohol contained in it, 205 Arrow root, sophistication of, 29
B Bakers, their methods of judging of the goodness of bread flour, 111 Beer, adulteration of, 113 act prohibiting it, 114 method of detecting it, 158 with narcotic substances, 150 with opium, tobacco, &c., 150 colouring of, act prohibiting it, 123 heading, composition and use of, 134 hard, what is meant by it, 148 fraudulent method of producing it, 148 half-spoiled, fraudulent practice of recovering it, 149 illegal substances used for adulterating it, 131 old, what is meant by it, 144 quantity of spirit contained in different kinds, 160 strong, adulteration of with small beer, 140 act prohibiting it, 140 how defined by law, 128 strength of different kinds, 125 Bilberries, employed for colouring port wine, 74 Bittern, for adulterating beer, 18 Black Extract, for adulterating beer, 150 Bland, Mr. tragical catastrophe of, 81 Bouquet of high-flavoured wines, how produced, 75 Brandy, adulteration of, 187 and method of detecting it, 195 complexion of, what is meant by it, 195 Brandy flavour of, how imitated, 193 imitative, manufacture of, 194 method of compounding for retail trade, 195 quantity contained in different sorts of wine, 94 of alcohol contained in different kinds of, 205 legal strength, 190 how discovered by the Excise, 188 false strength, 195 flavour, imitative, how produced, 193 Brazil wood, application of for colouring wine, 74 Bread, adulteration of with alum 98 methods of detecting it, 108 with potatoes, 105 goodness of, how estimated in this metropolis, 98 how rendered white and firm, 99 corn, method of judging its goodness, 110 flour, different sorts of from the same kind of grain, 99 adulteration of with bean flour, 99 process of making five bushels into bread, 102 made from new corn, improvement of, 107 method of judging of goodness, 110 Brewers, list of, prosecuted for using illegal substances in their brewings, 151 convicted of adulterating their strong beer with table beer, 143 Druggists, 119 prosecuted for supplying illegal ingredients to brewers for adulterating beer, 119 Breweries, illegal substances seized at various, 136 Brown Stout, quantity of spirit contained in it, 126
C Calcavella, quantity of brandy which it contains, 95 Carbonate of ammonia, used by fraudulent bakers, 105 Catsup, adulteration of, 227 Claret, quantity of brandy which it contains, 95 Clary, used for flavouring wine, 75 Cheese, poisonous, and method of detecting it, 206 Chemists, are not permitted to sell illegal ingredients to brewers for adulterating beer, 118 list of, convicted of this fraud, 119 Cherry-laurel water, dangerous application of for flavouring creams, &c., 231 used in the manufacture of spurious wines, 75 in the manufacture of brandy, 195 Citric Acid, adulteration of, 244 method of detecting, 245 Cocculus indicus, nefarious application of in the brewing of beer, 18 early law prohibiting its application, 115 brewers prosecuted for using it, 152 seizures made of at different breweries, 136 narcotic property of, to what owing, 153 extract of, application in brewing, 136 Coffee, adulteration of, 176 law in force against it, 177 grocers lately convicted of selling spurious, 176 Confectionery, adulteration of, 224 methods of detecting it, 225 Conserves, contamination of with copper, 226 should never be deposited in vessels glazed with lead, 257 Constantia, quantity of spirit which it contains, 94 Copperas, or salt of steel, publicans convicted of mixing it with their beer, 129 seizures of, at various breweries, 136 Cream, adulteration of, and mode of detecting it, 222 Custards, flavoured with cherry laurel leaves, dangerous effects from it, 231 Cyder, melancholy catastrophe of persons drinking such as was contaminated with lead, 254
E Elder-berries are used for colouring port wine, 74 flowers are used for flavouring insipid white wines, 75 Entire beer, origin of its name, 144 composition of, 146 Extract of cocculus indicus is used by fraudulent brewers, 136
F False strength, how given to wine and spiritous liquors, 19, 192 how given to vinegar, 220 Flavour of French brandy, how imitated, 194 Flour, new, of an indifferent quality, how rendered fit for being made into good and wholesome bread, 107 different sorts, from the same kind of grain, 99 sour, practice of converting it into bread, 105 Food, rendered poisonous by copper vessels, 252 by leaden vessels, 257 Frothy head of porter, how artificially produced, 133
G Geneva, Dutch, quantity of alcohol which it contains, 205 Gin, adulteration of, 187 quantity of alcohol contained in different sorts, 205 dangerous method of clarifying, 202 legal exactment of its saleable strength, 197 proof, what is meant by this term, 188 strength of, how ascertained by the Excise, 188 sweetened, fraudulent practice of composing it for sale, 200 unsweetened, ditto ditto, 200 false strength, how given, 202
H Hermitage, quantity of brandy which it contains, 95 Hops, adulteration of, prohibited by law, 132 its chemical action upon beer, 133 Hydrometer, legal, now in use for ascertaining the strength of spiritous liquors, 187 Hyson tea, spurious. See Tea leaves
I Imitation arrack, 196 tea. See Tea leaves coffee. See Coffee
L Leaden pumps and water reservoirs, dangerous effects to be apprehended from them, 62 Lisbon, quantity of spirit which it contains, 94 Lozenges, adulteration of, 236 Lemon acid, adulteration of, 243 method of detecting it, 244
M Madeira, quantity of brandy which it contains, 94 Malaga, quantity of brandy contained in it, 94 Malt, patent, for colouring porter, 123 disadvantages of, 124 liquors, dangerous adulteration of, 115 strength of different kinds. See Porter, 126 spirits, adulterations of, 197 characteristic flavour, to what owing, 197 nefarious practices of compounding them for sale, 199 false strength, how given, 202 act restricting the strength of it, 197 Meat, salted, should not be preserved in leaden vessels, 258 Milk, improper practice of keeping it in leaden vessels, 257 Mint salad, pernicious custom of preparing it, 258 Multum, a substance employed for adulterating beer, 17 seizures of, at various breweries, 136 Mushroom, poisonous, 246 Catsup, 250 Mustard, adulteration of, 241
O Oak-wood saw-dust, is used in the manufacture of spurious port wine, 75 in the manufacture of spurious brandy, 194 Orris-root, is used for flavouring insipid wines, 75 Olive oil, contamination of, with lead, and method of detecting it, 239
P Pickles, contamination of with copper, 219 improper vessels for keeping them, 257 Pepper, black, adulteration of, 211 law in force against it, 213 Poisonous Cheese, 206 Cayenne pepper, 215 catsup, 227 custard, 231 olive oil, 239 mushroom, 246 pickles, 207 soda water, 251 Porter, origin of its name, 121 adulteration of with wormwood, 132 act prohibiting it, 113 average strength of, as furnished to the publican, 126 ditto, as sent out by the retailers, 127 illegal substances for adulterating it, 131 brewers, convicted of adulterating their porter with illegal ingredients, 151 Porter, frothy head of, how produced, 133 method of ascertaining the strength of different kinds, 160 quantity of alcohol contained in London porter, 162 Port wine, adulteration of, 74 Publicans, prosecuted for adulterating their strong beer with table beer, 129
Q Quassia, fraudulent substitution of, for hops, 131 disadvantages of its application, 132 seizures of, at various breweries, 137
R Raisin wine, quantity of brandy which it contains, 94 Rum, adulteration of, 187 false strength, how given to it, 202 is seizable, if sold, unless of a certain strength, 189 quantity of alcohol contained in it, 205
S Soda Water, poisonous, and method of detecting it, 251 Spiritous Liquors, adulteration of, 187 dangerous practice of fining them with noxious ingredients, 202 quantity of alcohol contained in different kinds, 205 Sweetmeats, adulteration of, 224 Sweet-brier, use of it for flavouring wines, 75
T Tarts of fruits, should not be baked in earthenware vessels glazed with lead, 258 Tea leaves, adulteration of, 171 method of detecting it, 171 law in force against it, 163 poisonous sophistication of, 173 method of detecting it, 174 coloring of, with verdigris, 168 black, spurious, process of manufacturing it, 168 green, imitation of, 169 Tea dealers, convicted for selling adulterated tea, 169 Toys, improper practice of painting them with poisonous colours, 259
V Vidonia, quantity of brandy contained in it, 95 Vin de Grave, ditto ditto, 95 Vinegar, adulteration of, and method of detecting it, 220 distilled, and method of ascertaining its strength, 221
W Water, characters of good, 37 chemical constitution of those used in domestic economy and the arts, 33 danger of keeping it in leaden reservoirs, 60 hard, how softened and rendered fit for washing, 39 New River, constitution of, 38, 45 substances contained in potable, 48 how detected, 50 substances usually contained in spring, 42 taste and salubrious quality, to what owing, 33 Thames, constitution of, 46, 48 Wine, adulteration of with alum, 74 British port, 77 champaigne, 77 bottles, improper practice of cleaning them, 85 bottle corks, practice of staining them red, 79 Wine doctors, 80 quantity of alcohol contained in various kinds, 94, 95 dangerous practice of fining them, 83 to prevent them turning sour, 84 art of flavouring them, 75 home-made, chemical constitution of, 96 improvement from age, to what owing, 91 Southampton port, 78 strength of, on what it depends, 92 specific differences of different kinds, to what owing, 89 test, 86 white, manufacture of, from red grapes, 90 Whiskey, Irish, flavour, to what owing, 197 strength of, 205 Scotch, ditto, 205 Wormwood, substitution of, for hops, 132