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
An amphora was a Roman two-handled vessel, generally made of clay, used for holding, wine, oil, honey and the bones or ashes of the dead. The amphora was a Roman unit of liquid measure containing 48 sectari, equivalent to about six gallons, the Greek amphora holding about nine gallons. Research Amphora
Bath is the immersion of the body in water, or an apparatus for this purpose. The use of the bath as an institution apart from occasional immersion in rivers or the sea, is, as might be anticipated, an exceedingly old custom. Homer mentions the bath as one of the first refreshments offered to a guest; thus, when Ulysses enters the palace of Circe, a bath is prepared for him, and he is anointed after it with costly perfumes. No representation, however, of a bath as we understand it is given upon the Greek vases, bathers being represented either simply washing at an elevated basin, or having water poured over them from above. In later times, rooms, both public and private, were built expressly for bathing, the public baths of the Greeks being mostly connected with the gymnasia. Apparently, by an inversion of the later practice, it was customary in the Homeric epoch to take first a cold and then a hot bath; but the Lacedemonians substituted the hot-air sudorific bath, as less enervating than warm water, and in Athens at the time of Demosthenes and Socrates the warm bath was considered by the more rigorous as an effeminate custom.
The fullest details we have with respect to the bathing of the ancients apply to its luxurious development under the Romans. Their bathing establishments consisted of four main sections: the undressing room, with an adjoining chamber in which the bathers were anointed; a cold room with provision for a cold bath; a room heated moderately to serve as a preparation for the highest and lowest temperatures; and the sweating-room, at one extremity of which was a vapour-bath and at the other an ordinary hot bath. After going through the entire course both the Greeks and Romans made use of strigils or scrapers, either of horn or metal, to remove perspiration, oil, and impurities from the skin. Connected with the bath were walks, covered race-grounds, tennis-courts, and gardens, the whole, both in the external and internal decorations, being frequently on a palatial scale. The group of the Laocoon and the Parnese Hercules were both found in the ruins of Roman baths.
With respect to modern baths, that commonly in use in Russia consists of a single hall, built of wood, in the midst of which is a powerful metal oven, covered with heated stones, and surrounded with broad benches, on which the bathers take their places. Cold water is then poured upon the heated stones, and a thick, hot steam rises, which causes the sweat to issue from the whole body. The bather is then gently whipped with wet birch rods, rubbed with soap, and washed with lukewarm and cold water; of the latter, some pailfuls are poured over his head; or else he leaps, immediately after this sweating-bath, into a river or pond, or rolls in the snow.
The Turks, by their religion, are obliged to make repeated ablutions daily, and for this purpose there is, in every city, a public bath connected with a mosque. A favourite bath among them, however, is a modification of the hot-air sudorific-bath of the ancients introduced under the name of Turkish Bath into other than Islamic countries. A regular accompaniment of this bath, when properly given, is the operation known as 'kneading,' or massage, generally performed at the close of the sweating process, after the final rubbing of the bather with soap, and consisting in a systematic pressing and squeezing of the whole body, stretching the limbs, and manipulating all the joints as well as the fleshy and muscular parts.
Public baths were common in Europe during the late 19th century, but the first English public baths and wash-houses of the kind common in all cities during the late 19th century were established in Liverpool and near the London docks in 1844. In 1846 an act was passed for their encouragement, and a Baths and Wash-houses Act of 1878 authorized the establishment of cheap swimming-baths.
The principal natural warm baths in England are at Bath in Somersetshire (the hottest), and Brixton and Matlock in Derbyshire. The temperature of the Bath springs ranges from 109 to 117 degrees, while that of the Buxton and Matlockwaters scarcely exceeds 82 degrees. The baths of Harrogate, which are strongly impregnated with sulphuretted hydrogen gas, are also of great repute for the cure of obstinate cutaneous diseases, indurations of the glands, etc. The most celebrated natural hot baths in Europe are those of Aix-la-Chapelle, and the various Baden in Germany; Toeplitz, in Bohemia; Bagnieres, Bareges, and Dax, in the south of France; and Spa, in Belgium. Besides the various kinds of water-bath with or without medication or natural mineral ingredients, there are also milk, oil, wine, earth, sand, mud, and electric baths, smoke-baths and gas-baths; but these are as a rule only indulged after specific prescription.
The practice of bathing as a method of cure in cases of disease falls under the head of hydrotherapathy; in the 19th century it was advised that even when bathing was employed simply for pleasure or purification due regard should be paid to the physiological condition of the bather. During the Victorian era in Britain writers were concerned about the potential dangers of bathing, and one warned:
'in many cases cold bathing should be avoided altogether, especially by those who have any tendency to spitting of blood or consumption, by gouty people, or by those who have any latent visceral disease or apoplectic tendency. Wherever the bath is followed by shivering instead of by a healthy reactionary glow, it is undesirable; and a cold bath in the morning after any debauchery or excess in eating or drinking on the previous evening is exceedingly imprudent. Delicate persons and children ought not to bathe in the sea before ten or eleven o'clock in the morning, and in no case should bathing be indulged after a long fast. In cold streams and rivers additional precautions should be taken, the cold plunge, when heated or fatigued, being frequently attended with fatal results. Even warm baths are not wholly free from danger; apoplexy and death having been known to follow a hot bath when entered with a full stomach. As a rule the temperature should not exceed 105 degrees, and they should not be too long continued. Frequent indulgence in them has an enervating effect, though the majority of people need as yet no renewal of Hadrian's prohibitive legislation in this matter.'
The eminent author, George Black, in 1892, while generally encouraging bathing, and describing bathing as 'likely to be of excellent use and efficacy both in the prevention and cure of disease.' Also went on to warn:
'Baths should never be taken immediately after a meal, nor when the body is very much exhausted by fatigue or excitement of any kind, nor during nor just before menstruation; and they should be sparingly and guardedly used by pregnant women.' Research Bath
The bear of Bradwardine was a wine goblet, of about a pint capacity, made on command of St Duthac the Abbot of Aberbrothoe to be presented to the Baron of Bradwardine for services rendered in defence of the monastery. Inscribed upon the goblet was the motto: 'Beware the Bear'. Research Bear of Bradwardine
In pottery, biscuit is a term applied to porcelain and other earthenware after the first firing and before glazing. At this stage it is porous and used for wine-coolers, etc. Research Biscuit
A butler is a domestic servant, one of the principal menservants, who is principally in charge of the household's wine and beer cellar (hence the name which derives from the French word meaning someone who bottles drinks) and plate. It is a common misunderstanding that a butler is in charge of the other servants, in reality this was the duty of the valet, however in the absence of a valet the role would be required of a butler. Primarily a butler is a wine consultant and brewer of beer. The notion of a butler opening the door to guests is quite incorrect, that duty was traditionally conducted by a footman.
The duties and role of the 19th century butler were helpfully described in 1860 by Mrs Beeton to those starting a household as:
The domestic duties of the butler are to bring in the eatables [food] at breakfast, and wait upon the family at that meal, assisted by the footman, and see to the cleanliness of everything at table. On taking away, he removes the tray with the china and plate [silver plated metal articles], for which he is responsible. At luncheon, he arranges the meal, and waits unassisted, the footman now being engaged in other duties. At dinner, he places the silver and plated articles on the table, sees that everything is in its place, and rectifies what is wrong. He carries in the first dish, and announces in the drawing-room that dinner is on the table, and respectfully stands by the door until the company are seated, when he takes his place behind his master's chair on the left, to remove the covers, handing them to the other attendants to carry out. After the first course of plates is supplied, his place is at the sideboard to serve the wines, but only when called on.
The first course ended, he rings the cook's bell, and hands the dishes from the table to the other servants to carry away, receiving from them the second course, which he places on the table, removing the covers as before, and again taking his place at the sideboard.
At dessert, the slips being removed, the butler receives the dessert from the other servants, and arranges it on the table, with plates and glasses, and then takes his place behind his master's chair to hand the wines and ices, while the footman stands behind his mistress for the same purpose, the other attendants leaving the room. Where the old-fashioned practice of having the dessert on the polished table, without any cloth, is still adhered to, the butler should rub off any marks made by the hot dishes before arranging the dessert.
Before dinner, he has satisfied himself that the lamps, candles, or gas-burners are in perfect order, if not lighted, which will usually be the case. Having served every one with their share of the dessert, put the fires in order (when they are used), and seen the lights are all right, at a signal from his master, he and the footman leave the room.
He now proceeds to the drawing room, arranges the fireplace, and sees to the lights; he then returns to the pantry, prepared to answer the bell, and attend to the company, while the footman is clearing away and cleaning the plate and glasses.
At tea he again attends. At bedtime he appears with the candles; he locks up the plate, secures doors and windows, and sees that all the fires are safe.
In addition to these duties, the butler, where only one footman is kept, will be requires to perform some of the duties of the valet, to pay bills, and superintend the other servants. But the real duties of the butler are in the wine-cellar; there he should be competent and advise his master as to the price and quality of the wine to be laid in; "fine," [refine] bottle, cork and seal it, and place it in the binns [wine racks]. Brewing, racking and bottling malt liquors [beers, ales, stouts and the like], belong to his office, as well as their distribution. These and other drinkables are brought from the cellar every day by his own hands, except when an under-butler is kept; and a careful entry of every bottle used, entered in the cellar-book; so that the book should always show the contents of the cellar. Research Butler
The cantaro is a measure of weight and capacity used in the past in the Mediterranean countries. In Turkey it was 125 lb, in Egypt 99 lb, in Malta 175 lb and in Spain to measure wine it was about 3.5 gallons. Research Cantaro
A cellaret is a receptacle, usually in a dining room, for a few bottles of wine or liquor, made in the form of a chest or coffer, or a deep drawer in a sideboard, and usually lined with metal. Research Cellaret
The Probert Encyclopaedia was designed, edited and programed by
Matt and Leela Probert
Abbreviations
Research Aam
