Anonymous, Deadly Adulteration and Slow Poisoning Unmasked
“ Among some of the less expert a composition of treacle and salt supplies the place of the annatto; but this mixture does not combine so well as the annatto with the milk. Pure milk is of a dull white colour, and a soft sweetish taste; adulterated milk is of a bluish appearance and thin consistence.Cream receives a copious addition of skimmed milk, flour, starch, rice-powder, or arrow-root boiled together, to increase the “milk-merchant’s” profits. But arrow-root is the substance which is best adapted, and most employed for the purpose. ”
