A Popular Treatise of the Extent And Character of Food Adulterations
A Popular Treatise of the Extent And Character of Food Adulterations
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In our eReader you can find the full English version of the book. Read A Popular Treatise of the Extent And Character of Food Adulterations Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book A Popular Treatise of the Extent And Character of Food Adulterations
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To quote first from Professor Sharpless. The professor classsifies under the three heads of deleterious, fraudulent, and accidental.
Under the first he includes such adulterations as copper in pickles, red lead in cayenne pepper, arsenical colors in candy, water in milk (deleterious because diminishing the food value of the product and u so starving children who are fed on it). " He also includes in this class of deleterious all sophistications of drugs and medicines, u since the phy- sician de...pends greatly upon the purity of these in regulating the size of the dose, and if of inferior strength they do not produce the desired effect, and thus become negatively injurious. " The fraudulent he defines as non-injurious, but " a fraud upon the pocket, " and to this class belong the great majority of adulterations.
To this class belong such articles as package coffee, which is generally a compound which contains no coffee; salad-oil, which is frequently free from olive-oil, consist- ing mainly of cotton-seed oil; mustard diluted with flour and colored with turmeric ; the mixture of inferior grades of goods with higher grades of the same material, the mixture being represented as pure and of full of strength; the mixture of corn- Miup or glucose with cane-sirup, the mixture being sold as pure cane-sirup; the sale of oleomargarine or suet-butter as genuine butter, and the adulteration of spices with ship-bread.
What to read after A Popular Treatise of the Extent And Character of Food Adulterations?
You can find similar books in the "Read Also" column, or choose other free books by Alexander John Wedderburn to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
To quote first from Professor Sharpless. The professor classsifies under the three heads of deleterious, fraudulent, and accidental.
Under the first he includes such adulterations as copper in pickles, red lead in cayenne pepper, arsenical colors in candy, water in milk (deleterious because diminishing the food value of the product and u so starving children who are fed on it). " He also includes in this class of deleterious all sophistications of drugs and medicines, u since the phy- sician de...pends greatly upon the purity of these in regulating the size of the dose, and if of inferior strength they do not produce the desired effect, and thus become negatively injurious. " The fraudulent he defines as non-injurious, but " a fraud upon the pocket, " and to this class belong the great majority of adulterations.
To this class belong such articles as package coffee, which is generally a compound which contains no coffee; salad-oil, which is frequently free from olive-oil, consist- ing mainly of cotton-seed oil; mustard diluted with flour and colored with turmeric ; the mixture of inferior grades of goods with higher grades of the same material, the mixture being represented as pure and of full of strength; the mixture of corn- Miup or glucose with cane-sirup, the mixture being sold as pure cane-sirup; the sale of oleomargarine or suet-butter as genuine butter, and the adulteration of spices with ship-bread.
What to read after A Popular Treatise of the Extent And Character of Food Adulterations?
You can find similar books in the "Read Also" column, or choose other free books by Alexander John Wedderburn to read onlineMoreLess
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