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
Aurora Borealis is a luminous meteoric phenomenon appearing in the north, most frequently in high latitudes, the corresponding phenomenon in the southern hemisphere being called AuroraAustralia, and both being also called Polar Light, Streamers, etc. The northern aurora has been far the most observed and studied. It usually manifests itself by streams of light ascending towards the zenith from a dusky line of cloud or haze a few degrees above the horizon, and stretching from the north towards the west and east, so as to form an arc with its ends on the horizon, and its different parts and rays are constantly in motion. Sometimes it appears in detached places; at other times it almost covers the whole sky. It assumes many shapes and a variety of colours, from a pale red or yellow to a deep red or blood colour; and in the northern latitudes serves to illuminate the earth and cheer the gloom of the long winter nights. Research Aurora Borealis
Blue is one of the seven colours into which the rays of light divide themselves when refracted through a glassprism, seen in nature in the clear expanse of the heavens; the term is also applied to a dye or pigment of this hue.
The substances used as blue pigments are of very different natures, and derived from various sources; they are all compound bodies, some being natural and others artificial. They are derived almost entirely from the vegetable and mineral kingdoms. The principal blues used in painting are ultramarine, which was originally prepared from lapis-lazuli or azure-stone - a mineral found in China and other oriental countries - but, as now prepared, it is an artificial compound of china-clay, carbonate of soda, sulphur, and charcoal; Prussian or Berlin blue, which is a compound of cyanogen and iron; blue bice, prepared from carbonate of copper; indigo blue, from the indigo plant. Besides these, there are numerous other blues used in art, as blue-verditer, smalt- and cobalt-blue, from cobalt, lacmus or litmus, etc.
Before the discovery of aniline or coal-tar colours dyers chiefly depended for their blues on woad, archil, indigo, and Prussian blue, but now a series of brilliant blues are obtained from coal-tar, possessing great tinctorial power and various degrees of durability.
Blue as a colour ranges from green-blue (turquoise) through to purple-blue (indigo).
Alice blue - A very light greenish-blue colour.
Aquamarine - A bluish-green colour.
Azure - A deep blue colour reminiscent of the sky.
Aquamarine - A pale greenish-blue colour.
Bice blue - A medium blue colour
Cambridge blue - A light blue colour.
Cobalt blue - A deep blue colour with a greenish-tint. The colour of old blue glass.
Brown is a colour which may be regarded as a mixture of red and black, or of red, black, and yellow. There are various brown pigments, mostly of mineral origin, as bistre, umber, cappagh brown, etc. Brown as a colour is associated with the earth and with soil. With ordinary or working activities or people. Brown is a drab, peasant or poor colour. Brown is also associated with wood and with trees. With honesty and unpretentiousness.
Almond - A rich pale brown colour.
Bisque - A pale, yellowish-brown colour like baked biscuit.
Burnt sienna - A rich reddish brown, earthy colour.
Butterscotch - A pale yellowish-brown colour.
Chocolate - A rich dark brown colour.
Hazel - A greenish-brown usually associated with the colour of eyes.
Chrome green is a composite pigment made by combining a small amount of Prussian blue with pale yellow chrome. Chrome green comes in various shades, all of which are opaque with good staining ability. Chrome green is fairly permanent, but tends to turn blue under the influence of weathering, and discolour upon contact with sulphur and alkalis. Chrome green darkens as it dries, making it a difficult pigment to colour match. Research Chrome Green
Chrome yellow is a chromate of lead, a beautiful pigment, varying in shade from deep orange to very pale canary yellow, much used in the arts. Research Chrome Yellow
In Saxon times, corsned was a piece of bread consecrated by exorcism, to be swallowed by any person suspected of a crime. If guilty, it was expected that the swallower would fall into convulsions, or turn deadly pale, and that the bread would find no passage. If innocent, it was believed the morsel would turn to nourishment. Research Corsned
In art, discord is the effect of reversing the natural tonal order of colours. Colours naturally progress from pale yellow to dark violet, as in rainbow. Research Discord
Drowning means death by the air being prevented entering the lungs owing to the month and nostrils being immersed in a liquid, the liquid being commonly water. Death may, therefore, occur by drowning in a small quantity of water. Thus a child may fall head downwards into a tub and be drowned, though the tub is not half full of water, sufficient to cover the mouth and nostrils being all that is necessary, and an adult overcome by a fit or by drunkenness may fall on a road with their head in a ditch or pool of water, and drown. Death is thus due to suffocation, to the stoppage of breathing, and to the entrance of water into the lungs. When death has been caused by drowning, the skin presents the appearance called goose-skin (cutis anserina), the face and surface of the body generally are usually pale, a frothy liquid is found in the lungs and air-passages, and about the lips and nostrils; water may be found in the stomach, and clenched fingers, holding substances grasped at, may serve to show that a struggle has taken place in the water, and that the body was alive at the time of immersion.
Drowning was formerly a mode of capital punishment in Europe. The last person executed by drowning in Scotland was executed in 1685. In Ireland there was an execution by drowning so lately as 1777. Research Drowning
Abbreviations
Research Adulteration
