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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    PAGE Cloves . , . . . . .66 Structure aud adulterations . . . . . 67 Pimento, or Allspice . . . . .69 Structure and adulterations . . . . . 70 Mixed Spice . . . . . .71 Curry Powder; composition . . . . 71 Structure . . . . . . 73 Adulterations . . . . . . 74 CHAPTER III. ON INFUSION OF VEGETABLE SUBSTANCES.—OTHER FLUID VEGETABLE FOOD AND THEIR ADULTERATIONS : TEA, COFFEE, SAUCES, OLIVE OIL. Tea ...... . 75 Botanical description . . . . . 75 Mode of preparing black tea . . . .77 „ „ green tea . . . . . 78 Chemical composition . . . . .79 Adulterations of black tea: Leaves of British plants, exhausted tea- leaves (illustrations of tea-leavesj, catechu, la veno beno, Chinese botanical powder, gum, starch, sulphate of iron, rose pink, logwood, graphite, talc and soap stone, indigo, turmeric powder . . . . . .80 Report of the Commission of the ' Lancet' on the Adulterations of Black Tea . . . . . . 90 Adulterations of green tea: Prussian blue, mineral green, verdi- gris, arsenite of copper, Dutch pink, chromate of potash, bichromate of potash, chromate of lead, chalk, gypsum, car- bonate of magnesia, Chinese tea dye. Spurious green tea of British fabrication . . . . .91 Beport of the Commission on the Adulterations of Green Tea . 96 Colfee . . . . . . .97 Structure . . . . . , 98 Different kinds : Mocha, Madras, Ceylon (native), Mysore, Brazil (Rio), Brazil (Bahia), Costa Rica, Ceylon (Plantation Pea- berry), Ceylon (Plantation) . . . .100 Chemical composition and analysis of coffee . . . 101 Adulterations ..... 103 Chicory . . . . . . . 104 Structure of root ..... 105