A Treatise on Adulterations of Food, and Culinary PoisonsMETHODS OF DETECTING THEM.Reading editionChapter navigation36 reading sectionsGo to chapterChoose a chapter…Front matterTREATISEAND CULINARY POISONS.The Fraudulent Sophistications ofMETHODS OF DETECTING THEM.PREFACE.TREATISEADULTERATIONS OF FOOD,PRELIMINARY OBSERVATIONS.REMARKSAdulteration of Wine.Adulteration of Bread.Adulteration of Beer.Counterfeit Tea-Leaves.Counterfeit Coffee.Adulteration of Brandy, Rum, and Gin.Poisonous Cheese.Counterfeit Pepper.Poisonous Cayenne Pepper.Poisonous Pickles.Adulteration of Vinegar.Adulteration of Cream.Poisonous Confectionery.Poisonous Catsup.Poisonous Custard.Poisonous Anchovy Sauce.Adulteration of Lozenges.Poisonous Olive Oil.Adulteration of Mustard.Adulteration of Lemon Acid.Poisonous Mushrooms.Poisonous Soda Water.Food poisoned by Copper Vessels.Food Poisoned by Leaden Vessels.INDEX.TRANSCRIBER'S NOTES:Previous chapter ←The Fraudulent Sophistications ofNext chapter →PREFACE.All chapters and sections (36)Opening pagesFront matterOther sectionsTREATISEAND CULINARY POISONS.The Fraudulent Sophistications ofMETHODS OF DETECTING THEM.PREFACE.TREATISEADULTERATIONS OF FOOD,PRELIMINARY OBSERVATIONS.REMARKSAdulteration of Wine.Adulteration of Bread.Adulteration of Beer.Counterfeit Tea-Leaves.Counterfeit Coffee.Adulteration of Brandy, Rum, and Gin.Poisonous Cheese.Counterfeit Pepper.Poisonous Cayenne Pepper.Poisonous Pickles.Adulteration of Vinegar.Adulteration of Cream.Poisonous Confectionery.Poisonous Catsup.Poisonous Custard.Poisonous Anchovy Sauce.Adulteration of Lozenges.Poisonous Olive Oil.Adulteration of Mustard.Adulteration of Lemon Acid.Poisonous Mushrooms.Poisonous Soda Water.Food poisoned by Copper Vessels.Food Poisoned by Leaden Vessels.INDEX.TRANSCRIBER'S NOTES:By Fredrick Accum,OPERATIVE CHEMIST, AND MEMBER OF THE PRINCIPAL ACADEMIES AND SOCIETIES OF ARTS AND SCIENCES IN EUROPE.Philadelphia:PRINTED AND PUBLISHED BY AB'M SMALL1820.← The Fraudulent Sophistications ofPREFACE. →