Adulteration is a term not only applied in its proper sense to the fraudulent mixture of articles of commerce, food, drink, drugs, seeds, etc, with noxious or inferior ingredients, but also by magistrates and analysts to accidental impurity, and even in some cases to actual substitution.
The chief objects of adulteration are to increase the weight or volume of the article, to give a colour which either makes a good article more pleasing to the eye or else disguises an inferior one, to substitute a cheaper form of the article, or the same substance from which the strength has been extracted, or to give it a false strength.
Among the adulterations which were commonly practised around 1905 for the purpose of fraudulently increasing the weight or volume of an article are the following: Bread was adulterated with alum or sulphate of copper, which gives solidity to the gluten of damaged or inferior flour; with chalk or carbonate of soda to correct the acidity of such flour; and with boiled rice or potatoes, which enables the bread to carry more water, and thus to produce a larger number of loaves from a given quantity of flour. Wheatflour is adulterated with other inferior flours, as the flour from rice, bean, Indian-corn, potato, and with sulphate of lime, alum, etc. Milk was usually adulterated with water. The adulterations generally present in butter consisted of an undue proportion of salt and water, lard, tallow, and other fats; when of poor quality it was frequently coloured with a little annatto, and, at times, with the juice of carrots. Genuine butter should not contain less than 80 percent of butter-fat. Cheese was also coloured with annatto and other substances. Tea was adulterated chiefly in China with sand, iron-filings, chalk, gypsum, Chinaclay, exhausted tea leaves, and the leaves of the sycamore, horse-chestnut, and plum, whilst colour and weight were added by black-lead, indigo, Prussian-blue (one of the deleterious ingredients used by the Chinese in converting the lowest qualities of black into green teas), gum, turmeric, soapstone, catechu, and other substances.
Confections were adulterated with flour and sulphate of lime. Preserved vegetables were kept green and poisoned by salts of copper. The acridity of mustard is commonly reduced by flour, and the colour of the compound is improved by turmeric. Pepper was adulterated with linseed-meal, flour, mustard husks, etc. Colour was given to pickles by salts of copper, acetate of copper, etc. Ale was adulterated with common salt, Cocculus Indicus, grains of paradise, quassia, and other bitters, sulphate of iron, alum, etc. Porter and stout were mixed with sugar, treacle, salt, and an excess of water. Brandy was diluted with water, and burned sugar was added to improve the colour; sometimes bad whisky was flavoured and coloured so as to resemble brandy, and sold under its name.
Gin was mixed with excess of water, and flavouring matters of various kinds, with alum and tartar, were added. Rum was diluted with water, and the flavour and colour kept up by the addition of cayenne and burned sugar. For champagnegooseberry and other inferior wines were often substituted. Port was manufactured from red Cape and other inferior wines, the body, flavour, strength, and colour being produced by gum-dragon, the washings of brandy casks, and a preparation of German bilberries. Cheap brown sherry was mixed with Cape and other low-priced brandies, and was flavoured with the washings of brandy casks, sugar-candy, and bitter almonds. Pale sherries were produced by gypsum, by a process called plastering, which removes the natural acids as well as the colour of the wine. Other wines were adulterated with elderberry, logwood, Brazil-wood, cudbear, red beetroot, etc, for colour; with lime or carbonate of lime, carbonate of soda, carbonate of potash, and litharge, to correct acidity; with catechu, sloe-leaves, and oak-bark for astringency; with sulphate of lime and alum for removing colour; with cane-sugar for giving sweetness and body; with alcohol for fortifying; and with ether, especially acetic ether, for giving bouquet and flavour.
Medicines, such as jalap, opium, rhubarb, cinchonabark, scammony, aloes, sarsaparilla, squills, etc, were mixed with various foreign substances. Castor-oil has been adulterated with other oils; and inferior oils were often. mixed with cod-liver oil. Cantharides were often mixed with golden-beetle and also artificially-coloured glass.
The adulteration of seeds was largely practised also, the seed which forms the adulterant being of course of the most worthless kind that can be had. Thus turnip-seed was mixed with rape, wild mustard, or charlock, which are steamed and kiln-dried to destroy their vitality, so as to evade detection in the progress of growth; old and useless turnip-seed was also used fraudulently mixed with fresh seeds. Clover was also much mixed with plantain and mere weeds.
Acts against adulteration have been passed in various countries and at various times. In Britain there was a law against it as early as 1267. Research Adulteration
The term cafeteria originates in Spanish where it refers to a coffee-shop, its English meaning as a self-service or small restaurant originates from New York in the 1880s and became popular in England (often abbreviated to cafe) since 1923. Research Cafeteria
A club, a select number of persons in the habit of meeting for the promotion of some common object, as social intercourse, literature, politics, etc. It is a peculiarly English institution, which can scarcely be said to have taken root in any other country except America. The coffee-houses of the 17th and 18th centuries are the best representatives of what is meant by a modern club, while the clubs of that time were commonly nothing but a kind of restaurants or taverns whero people resorted to take their meals. But while anybody was free to enter a coffeehouse, it wao absolutely necessary that a person should have been formally received as a member of a club, according to its regulations, before he was at liberty to enter it.
Among the earliest of the London clubs was the Kit-cat Club, formed in the reign of Queen Anne, among whoso forty members were dukes, earls, and the leading authors of tho day. Another club formed about the same time was the Beefsteak Club. Originally these two cluba had no pronounced political views, but in the end they began to occupy themselves with politics, the Kit-cat Club being Whig, and the Beefsteak Club Tory. Perhaps the most celebrated club of the 18th century was that which was first called The Club par excellence, and numbered among its members Dr. Johnson, Sir Joshua Reynolds, Edmund Burke, Oliver Goldsmith, Edward Gibbon, and others.
Clubs are often provided with reading-room and library, and formerly a smoking-room, billiard-room, coffee-room, dining-room, drawing-room, etc, and also may have a certain number of bed-rooms. Besides being convenient for social intercourse, members may obtain their meals in them, served in the best style and at moderate cost. New members are admitted by ballot, and pay a certain entrance fee as well as an annual subscription. Research Club
A grocer is someone dealing in dried and preserved foods and other household goods. Originally the term grocer applied to someone dealing in wholesale (engros), later it was applied to a dealer of sugar, coffee, tea and spices and the like, which in Mediaeval times was known as a spicer. Research Grocer
Gross, in opposition to net, is a term applied to merchandise, including the weight of that in which it is packed. Thus we may say, 'The bag of coffee weighs 9 kilograms gross,' that is, including the weight of the bag.
The Rota Club was a society who met at Miles' Coffee-house in New Palace yard, Westminster during the administration of Oliver Cromwell. Their plan was that all the great officers of state should be chosen by ballot, and that a certain number of members of parliament should be changed annually by rotation from whence they took their title. Research Rota Club
A tierce was an Irish measure of beef equivalent to 38 pieces or 304 lbs, in use during the 19th
century.
A tierce was a British measure of coffeeequivalent to between 5 and 7 hundred weight, in use during the 19th century.
A tierce is a cask containing 42 gallons. Research Tierce
Will's Coffee House was a famous convivial resort in Russell Street at the end of Bow Street in London. It was first called the Red Cow, then the Rose. John Dryden was the first to make Will's the resort of the wits of his time and it was for a long time the open market for libels and lampoons. After John Dyden's death in 1700 the house was patronised by among others Alexander Pope. About 1712 the custom was transferred by Joseph Addison to Batton's coffee house on the opposite side of the street. Research Will's Coffee House
The Probert Encyclopaedia was designed, edited and programed by
Matt and Leela Probert
Abbreviations
Research Adulteration
