On the composition of food and how it is adulterated : with practical directions for its analysis / by W. Marcet.

  • Marcet, W. (William), 1828-1900.
Date:
1856
Catalogue details

Licence: Public Domain Mark

Credit: On the composition of food and how it is adulterated : with practical directions for its analysis / by W. Marcet. Source: Wellcome Collection.

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    The third class of adulterations is more important in a sanitary point of view. It frequently happens that cer- tain substances, sometimes highly poisonous, are added to our food, with the view of increasing its weight, or im- parting to it a bright and pleasing colour or aspect; and this fraud has become in some cases so extensive, that very dangerous symptoms and even death, may supervene from the improper use of the very means. Providence has placed at our disposal for maintaining the body in a healthy condition. It also frequently happens that foreign ingre- dients find their way into our food, on account of some im- perfection in the method employed for their manufacture or preparation, or from want of sufficient attention on the part of the manufacturer. This source of adulteration, although highly reprehensible, as denoting carelessness or want of skill, can hardly be viewed under the light of a fraudulent, and, still less, of a criminal practice. The Analytical Sanitary Commission of the ' Lancet' has shown the public how different our daily bread is, from what it ought to be ; and the book recently published on the subject by Dr. Hassall, chief analyst to the Commission, is full of extensive and useful information. The time and labour expended on his work must have been very considerable, and the country is greatly indebted to his efforts for having placed, in so prominent a view, before the eyes of Government and of the public, the present impure