Friedrich Christian Accum

“ If the spirit merchant engages to deliver a liquor of a certain strength, the hydrometer is by far the most easy and expeditious check that can be adopted to guard against frauds of receiving a weaker liquor for a stronger one; and to those individuals who are in the habit of purchasing large quantities of brandy, rum, or other spiritous liquors, the hydrometer renders the greatest service. For it is by no means an uncommon occurrence to meet with brandy, rum, and other spiritous liquors, of a specific gravity very much below the pretended strength which the liquor ought to possess. ”

“ Every person is aware that bread, beer, wine, and other substances employed in domestic economy, are frequently met with in an adulterated state: and the late convictions of numerous individuals for counterfeiting and adulterating tea, coffee, bread, beer, pepper, and other articles of diet, are still fresh in the memory of the public. ”

“ Lead, in whatever state it be taken into the stomach, occasions terrible diseases; and wine, adulterated with the minutest quantity of it, becomes a slow poison. The merchant or dealer who practises this dangerous sophistication, adds the crime of murder to that of fraud, and deliberately scatters the seeds of disease and death among those consumers who contribute to his emolument. ”

“ REMARKS ON THE Effect of different Kinds of Waters IN THEIR APPLICATION TO DOMESTIC ECONOMY AND THE ARTS; AND METHODS OF ASCERTAINING THEIR PURITY.
It requires not much reflection to become convinced that the waters which issue from the recesses of the earth, and form springs, wells, rivers, or lakes, often materially differ from each other in their taste and other obvious properties. There are few people who have not observed a difference in the waters used for domestic purposes and in the arts; and the distinctions of hard and soft water are familiar to every body. ”

“ To such perfection of ingenuity has this system of adulterating food arrived, that spurious articles of various kinds are every where to be found, made up so skilfully as to baffle the discrimination of the most experienced judges. ”

“ The most dangerous adulteration of wine is by some preparations of lead, which possess the property of stopping the progress of acescence of wine, and also of rendering white wines, when muddy, transparent. I have good reason to state that lead is certainly employed for this purpose. The effect is very rapid; and there appears to be no other method known, of rapidly recovering ropy wines. Wine merchants persuade themselves that the minute quantity of lead employed for that purpose is perfectly harmless, and that no atom of lead remains in the wine. ”

“ For instance, I have known cases in which brandy merchants were not aware that the substance which they frequently purchase under the delusive name of flash, for strengthening and clarifying spiritous liquors, and which is held out as consisting of burnt sugar and isinglass only, in the form of an extract, is in reality a compound of sugar, with extract of capsicum; and that to the acrid and pungent qualities of the capsicum is to be ascribed the heightened flavour of brandy and rum, when coloured with the above-mentioned matter. ”

“ For nothing contributes more to the conversion of beer, or any other vinous fluid, into vinegar, than mucilage. Hence, also, all full-bodied and clammy ales, abounding in mucilage, and which are generally ill fermented, do not keep as perfect ale ought to do. Quassia is, therefore, unfit as a substitute for hops; and even English hops are preferable to those imported from the Continent; for nitrate of silver and acetate of lead produce a more abundant precipitate from an infusion of English hops, than can be obtained from a like infusion by the same agents from foreign hops. ”

“ The man who robs a fellow subject of a few shillings on the high-way, is sentenced to death; while he who distributes a slow poison to a whole community, escapes unpunished.
It has been urged by some, that, under so vast a system of finance as that of Great Britain, it is expedient that the revenue should be collected in large amounts; and therefore that the severity of the law should be relaxed in favour of all mercantile concerns in proportion to their extent: encouragement must be given to large capitalists ”

“ The baker asserts that he does not put alum into bread; but he is well aware that, in purchasing a certain quantity of flour, he must take a sack of sharp whites (a term given to flour contaminated with a quantity of alum) , without which it would be impossible for him to produce light, white, and porous bread, from a half-spoiled material.
The wholesale mealman frequently purchases this spurious commodity, (which forms a separate branch of business in the hands of certain individuals,) in order to enable himself to sell his decayed and half-spoiled flour. ”

“ METHOD OF DETECTING THE ADULTERATIONS OF BRANDY, RUM, AND MALT SPIRIT.
The false strength of brandy or rum is rendered obvious by diluting the suspected liquor with water; the acrimony of the capsicum, and grains of paradise, or pepper, may then be readily discovered by the taste.
The adulteration of brandy with British molasses, or sugar-spirit, becomes evident [Pg 196] by rubbing a portion of the suspected brandy between the palms of the hands; the spirit, as it evaporates, leaves the disagreeable flavour which is peculiar to all British spirits. ”

“ The strength of all kinds of beer, like that of wine, depends on the quantity of spirit contained in a given bulk of the liquor.
The reader need scarcely be told, that of no article there are more varieties than of porter. This, no doubt, arises from the different mode of manufacturing the beer, although the ingredients are the same. This difference is more striking in the porter manufactured among country brewers, than it is in the beer brewed by the eminent London porter brewers. ”

“ Adulteration of Beer.
Malt liquors, and particularly porter, the favourite beverage of the inhabitants of London, and of other large towns, is amongst those articles, in the manufacture of which the greatest frauds are frequently committed.
The statute prohibits the brewer from using any ingredients in his brewings, except malt and hops; but it too often happens that those who suppose they are drinking a nutritious beverage, made of these ingredients only, are entirely deceived. The beverage may, in fact, be neither more nor less than a compound of the most deleterious substances ”

“ The effects produced by the foreign matters which water may contain, are more considerable, and of greater importance, than might at first be imagined. It cannot be denied, that such waters as are hard, or loaded with earthy matter, have a decided effect upon some important functions of the human body. They increase the distressing symptoms under which those persons labour who are afflicted with what is commonly called gravel complaints; and many other ailments might be named, that are always aggravated by the use of waters abounding in saline and earthy substances. ”

“ It is especially by the different proportions of brandy contained in wines, that they differ most from one another. When wine is distilled, the alcohol readily separates. The spirit thus obtained is well known under the name of brandy.
All wines contain also a free acid; hence they turn blue tincture of cabbage, red. The acid found in the greatest abundance in grape wines, is tartaric acid. Every wine contains likewise a portion of super-tartrate of potash, and extractive matter, derived from the juice of the grape. These substances deposit slowly in the vessel in which they are kept. ”

“ Malt spirit, or gin, the favourite liquor of the lower order of people, which is characterised by the peculiar flavour of juniper berries, over which the raw spirit is distilled, is usually obtained from a mixture of malt and barley: sometimes both molasses and corn are employed, particularly if there be a scarcity of grain. But the flavour of whiskey, which is made from barley and oats, is owing to the malted grain being dried with peat, the smoke of which gives it the characteristic taste. ”

“ The purity of the waters employed in some of the arts and manufactures, is an object of not less consequence. In the process of brewing malt liquors, soft water is [Pg 35] preferable to hard. Every brewer knows that the largest possible quantity of the extractive matter of the malt is obtained in the least possible time, and at the smallest cost, by means of soft water.
In the art of the dyer, hard water not only opposes the solution of several dye stuffs, but it also alters the natural tints of some delicate colours ”

“ One hundred and twenty gallons of genuine gin, as obtained from the wholesale [Pg 199] manufactories, are usually made up by fraudulent retailers, into a saleable commodity, with fourteen gallons of water and twenty-six pounds of sugar. Now this dilution of the liquor produces a turbidness; because the oil of juniper and other flavouring substances which the spirit holds in solution, become precipitated by virtue of the water, and thus cause the liquor to assume an opaline colour: and the spirit thus weakened, cannot readily be rendered clear again by subsidence. ”

“ Indeed, this condiment is often nothing else than the residue left behind after the process employed for obtaining distilled vinegar, subsequently diluted with a decoction of the outer green husk of the walnut, and seasoned with all-spice, Cayenne pepper, pimento, onions, and common salt.
The quantity of copper which we have, more than once, detected in this sauce, used for seasoning, and which, on account of its cheapness, is much resorted to by people in the lower walks of life, has exceeded the proportion of lead to be met with in other articles employed in domestic economy. ”

“ Thiery, who wrote a thesis on the noxious quality of copper, observes, that "our food receives its quantity of poison in the kitchen by the use of copper pans and dishes. The brewer mingles poison in our beer, by boiling it in copper vessels. The sugar-baker employs copper pans; the pastry-cook bakes our tarts in copper moulds; the confectioner uses copper vessels: the oilman boils his pickles in copper or brass vessels, and verdigris is plentifully formed by the action of the vinegar upon the metal. ”

“ The quantities of coculus indicus berries, as well as of black extract, imported into this country for adulterating malt liquors, are enormous. It forms a considerable branch of commerce in the hands of a few brokers: yet, singular as it may seem, no inquiry appears to have been hitherto made by the officers of the revenue respecting its application. Many other substances employed in the adulteration of beer, ale, and spiritous liquors, are in a similar manner intentionally disguised ”

“ It is a painful reflection, that the division of labour which has been so instrumental in bringing the manufactures of this country to their present flourishing state, should have also tended to conceal and facilitate the fraudulent practices in question; and that from a correspondent ramification of commerce into a multitude of distinct branches, particularly in the metropolis and the large towns of the empire, the traffic in adulterated commodities should find its way through so many circuitous channels, as to defy the most scrutinising endeavour to trace it to its source. ”

“ If, on the contrary, the brewer has too large a stock of old beer on his hands, recourse is had to an opposite practice of converting stale, half-spoiled, or sour beer, into mild beer, by the simple admixture of an alkali, or an alkaline earth. Oyster-shell powder and subcarbonate of potash, or soda, are usually employed for that purpose. These substances neutralise the excess of acid, and render sour beer somewhat palatable. By this process the beer becomes very liable to spoil.
It is the worst expedient that the brewer can practise: the beer thus rendered mild, soon loses its vinous taste ”

“ But as the colouring of beer by means of sugar became in many instances a pretext for using illegal ingredients, the Legislature, apprehensive from the mischief that might, and actually did, result from it, passed an Act prohibiting the use of burnt sugar, in July 1817; and nothing but malt and hops is now allowed to enter into the composition of beer: even the use of isinglass for clarifying beer, is contrary to law. ”

“ The frauds committed in the tanning of skins, and in the manufacture of cutlery and jewelry, exceed belief.
The object of all unprincipled modern manufacturers seems to be the sparing of their time and labour as much as possible, and to increase the quantity of the articles they produce, without much regard to their quality. The ingenuity and perseverance of self-interest is proof against prohibitions, and contrives to elude the vigilance of the most active government. ”