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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    xu PAGE Revalenta . . . . . . . 35 Semolina . . . . . .35 Sugar . . . . . . . 35 Cane Sugar and Grape Sugar. Java, Havannali, Brazil, Bengal, Mauritius, Cuba, Madras Sugars . . .36 Mechanical and chemical impurities of sugar . . . 37 Adulterations . . . . .39 Colours employed in Confectionary: Red, Yellow, Blue, Green, Brown, Purple . . . . . . 41 CHAPTER II. ON SPICES AND THEIR ADULTERATIONS. Pepper . . . . . .45 Malabar, Penang, Sumatra, Tellicheri, Common White, and English Bleached . . . . . . 46 Structure , . . . . -47 Adulterations with ground rice, pepper husks, &c. . . 48 Cayenne Pepper . . . . . .49 Composition . . . . . . 50 Structure . . . . . .51 Adulterations with red lead, salt, brick-dust, red ochre, cinnabar, ground rice . . . . .52 Mustard (Black and White) . ..... 58 Structure . . . ' . . .54 Adulterations . . . . . . 55 Ginger . . . . . . .55 Jamaica, Uncoated Malabar, and other varieties . . . 56 Analysis of ginger, and adulterations . . .57 Turmeric . . . . . . . 58 Structure . . . . . .59 Cinnamon . . . . . . . 59 Structure and adulterations . . . .60 Cassia . . . . . . • 61 Yarieties and adulterations . . . .62 Nutmeg . . . . . . . 62 Varieties . . . . . .63 Structure and adulterations . . . . . 64 Mace: Varieties and structure . . . .65