r upon the metal.

"Though, after all, a single dose be not mortal, yet a quantity of
poison, however small, when taken at every meal, must produce more fatal
effects than are generally apprehended; and different constitutions are
differently affected by minute quantities of substances that act
powerfully on the system."

The author of a tract, entitled, "Serious Reflections on the Dangers
attending the Use of Copper Vessels," asserts that a numerous and
frightful train of diseases is occasioned by the poisonous effects of
pernicious matter received into the stomach insensibly with our
victuals.

Dr. Johnston[118] gives an account of the melancholy catastrophe of
three men being poisoned, after excruciating sufferings, in consequence
of eating food cooked in an unclean copper vessel, on board the Cyclops
frigate; and, besides these, thirty-three men became ill from the same
cause.

The following case[119] is related by Sir George Baker, M. D.

"Some cyder, which had been made in a gentleman's family, being thought
too sour, was boiled with honey in a brewing vessel, the rim of which
was capped with lead. All who drank this liquor were seized with a bowel
colic, more or less violently. One of the servants died very soon in
convulsions; several others were cruelly tortured a long time. The
master of the family, in particular, notwithstanding all the assistance
which art could give him, never recovered his health; but died
miserably, after having almost three years languished under a most
tedious and incurable malady."

Too much care and attention cannot be taken in preserving all culinary
utensils of copper, in a state unexceptionably fit for their destined
purpose. They should be frequently tinned, and kept thoroughly clean,
nor should any food ever be suffered to remain in them for a longer time
than is absolutely necessary to their preparation for the table. But the
sure preventive of its pernicious effect, is, to banish copper utensils
from the kitchen altogether.

The following wholesome advice on this subject is given to cooks by the
author of an excellent cookery book.[120]

"Stew-pans and soup-kettles should be examined every time they are used;
these, and their covers, must be kept perfectly clean and well tinned,
not only on the inside, but about a couple of inches on the outside; so
much mischief arises from their getting out of repair; and, if not kept
nicely tinned, all your work will be in vain; th