Contaminants found in food and drink (from the 1860 Cornhill)
Cocculus indicus in beer, rum; Arsenite of copper, emerald green, or Scheeles' green in coloured candy; sulphate of copper or blue vitriol, or acetate of copper or verdigris in pickles, bottled fruits and vegetables, preserves, dried and crystallized fruits; carbonate of copper, or verditer in coloured sugar confectionery; The three chromates of lead< in custard powders, sugar confectionery, tea, snuff; Red oxide of lead in cayenne, currie powder, snuff; red ferruginous earths, as Venetian red, bole Armenian, red and yellow ochres in red sauces, as shrimps, lobster, anchovy, cocoa, chicory, annatto> cheese, tea, snuff, &c; Red tomato sauces, and in potted meats and fish, anchovies, cocoa, chichery; carbonate of lead in sugar confectionery, snuff; Acetate of lead in tea; sulphret of mercury, or cinnabar in cayenne and sugar confectionery; sulphate of iron in re-dried tea, and in beer; Sulphate of copper in bread, rarely; annatto; cayenne in gin, rum, ginger, mustard; Gimboge in sugar confectionery; chromates of potash in tea, snuff; the three false Brunswick greens, being mixtures of the chromates of lead and indigo or Prussian blue in sugar confectionery; oxychlorides of copper or true Brunswick greens in ditto; opiment, or sulphuret of arsenicum in ditto) forrocyanide of iron, or Prussian blue in ditto; also in green tea; Antwerp blue, or Prussian blue and chalk in sugar confectionery; indigo in ditto; and in green tea; ultramarine in sugar confectionery; artificial ultramarine in ditto; hydrated sulphate of lime, mineral white, or plaster-of-paris in Flour, bread, cocoa, mustard, sugar confectionery; carbonate of lime in cocoa, mustard, annatto; terra alba, or Cornish clay in flour, starch, cocoa; alum in flour, bread; suphuric acid in vinegar, gin; pronze powders, or alloys of copper and zinc in candy.
Discussions including contemporary articles
- Adulteration, and its Remedy” — an article in the 1860 Cornhill Magazine
- Contaminated Milk in Victorian Britain
“Adulteration, and its Remedy.” The Cornhill Magazine 2 1860): 86-96. Internet Archive version of a volume in the University of Toronto Library. Web. 1 September 2013.
Last modified 2 September 2013