On the Composition of Food and how it is Adulterated: With Practical Directions for Its Analysis

adulteration albumen alcohol allspice alum ammonia analysis angular cells appearance arrow-root ashes Bengal ginger berry black pepper black tea blue colour boiled bread cane sugar Capsicum carbonate of lime carbonic acid cassia cayenne pepper Chemical chicory chloride cinnamon cloth cloves cocoa coffee colouring matter comfit consists containing detect diam dilute hydrochloric acid dissolved distilled dried dryness Edition employed evaporate fermentation filter fluid globules grains grape sugar green tea Hassall husk hydrochloric acid impurities insoluble iron Lancet leaves Lignine liquid magnesia meat method microscope milk mixed mixture mustard seed nitrate nitric acid nutmeg obtained Post 8vo potash potato flour powder precipitate present residue roasted sago salt sample soda soluble solution starch starch corpuscles starch granules structure substance sulphate of lime sulphuric acid tannin tea-leaves tion tube turmeric vegetable vinegar volatile oil weight wheat white mustard wine woodcut woody fibres yellow