An essay on culinary poisons : containing cautions relative to the use of laurel-leaves, hemlock, mushrooms, copper-vessels, earthen jars, &c. with observations on the adulteration of bread and flour, and the nature and properties of water.

  • Robertson, J. (Joseph), 1726-1802.
Date:
1781
Catalogue details

Licence: Public Domain Mark

Credit: An essay on culinary poisons : containing cautions relative to the use of laurel-leaves, hemlock, mushrooms, copper-vessels, earthen jars, &c. with observations on the adulteration of bread and flour, and the nature and properties of water. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    REMARKS on the ADULTERATION of BREAD and FLOUR. Extra(ft-ed from a Treatlfe On the nature of bread, honedly and difhoneilly made, pub- lifhed in 1757, by James Manning, M. D, The author tells us, that in the fophiftication of flour, mealmen and bakers have been known to ufe bean meal, chalk, whiting, flaked lime, alum, and even afhes of bones. The firft, bean flour, is perfedly innocent, and afl?ords a nourifliment equal to that of wheat; but there is a toughnefs in bean flour, and its co- lour is du(ky. To remove thefe defers, chalk is added to whiten it, alum to give the whole com- pound that confidence, which is neceflary to make it knead well in the dough, and jalap to •take off the aftringency. It may be fuppofed, • that thefe horrid iniquities arc only imaginary, or at leaft exaggerated, and that fuch mixtures muft D