Treatise on the falsifications of food, and the chemical means employed to detect them : containing water, flour, bread ... pepper, mustard / by John Mitchell.

  • Mitchell, John, analytical chemist.
Date:
1848
Catalogue details

Licence: Public Domain Mark

Credit: Treatise on the falsifications of food, and the chemical means employed to detect them : containing water, flour, bread ... pepper, mustard / by John Mitchell. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    It is with the view of supplying this want, that the author has been induced to undertake the ex- periments &c. which are detailed in the following pages. From that which has already been stated, it will be seen, that this system of fraud is not of recent origin, and if the subject be examined further, it will be found that England is not the only nation suffering under the curse, for in every nation, and in every time, the same mode of procedure has been adopted and has flourished, the only difference being, that science, and the avaricious disposition and misplaced industry of some parties have raised adulteration to the standing of an art, and so clever have those who deal in its mysteries become, that it requires the greatest tact, labour, and circumspection, to bring their iniquitous proceedings to light. For as chemistry advanced, it unfolded new secrets, and opening on the one hand more decided and unequivocal tests for the adultera- tions, it at the same time gave a larger scope for the adulterators, and pointed out new sources for more effectually disguising any alteration in the article, and rendering the sophistication almost imperceptible to most of the usual chemical tests. Although Mr. Accum's work appeared at a most opportune time, it is much to be feared that the adulterations of the present day assume a still more frightful character, from the reasons just assigned. It is