Treatise on the falsifications of food, and the chemical means employed to detect them : containing water, flour, bread ... pepper, mustard / by John Mitchell.

  • Mitchell, John, analytical chemist.
Date:
1848
Catalogue details

Licence: Public Domain Mark

Credit: Treatise on the falsifications of food, and the chemical means employed to detect them : containing water, flour, bread ... pepper, mustard / by John Mitchell. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    the present patentees are not the first parties who introduced an enamel without lead for this purpose, and from that which I can hear on the subject, to Rinman all the credit in this matter is due. Not only are small saucepans and stew-pans covered with this enamel, but large iron boilers of twenty-one to twenty-five gallons (and perhaps larger —I have not seen any however), as well as frying- pans and gridirons, In fact, the use of this material cannot be too strongly recommended. It is now our province to examine the vessels of pottery-ware, and consider what kinds of them may be employed for the preservation of jams, pickles, &c, with impunity. It must be understood, that it is not the vessel itself which is deleterious, but the glaze which is applied to it; and that only one kind of glazed vessel ought to be employed. Earthenware jars, &c, are glazed by two distinct methods ; in the one, oxide of lead (litharge) or some other lead preparation is employed; and in the other, common salt. It scarcely need be added, that the latter alone ought to be employed in domestic economy. The lead glazing can be readily detected, it is characterized by a veiy smooth lustrous surface, exactly as if the vessel it coats had been well varnished. The salt glaze, on the contrary, has