uassia, fraudulent substitution of, for hops, 131
disadvantages of its application, 132
seizures of, at various breweries, 137

R

Raisin wine, quantity of brandy which it contains, 94

Rum, adulteration of, 187
false strength, how given to it, 202
is seizable, if sold, unless of a certain strength, 189
quantity of alcohol contained in it, 205

S

Soda Water, poisonous, and method of detecting it, 251

Spiritous Liquors, adulteration of, 187
dangerous practice of fining them with noxious ingredients, 202
quantity of alcohol contained in different kinds, 205

Sweetmeats, adulteration of, 224

Sweet-brier, use of it for flavouring wines, 75

T

Tarts of fruits, should not be baked in earthenware vessels glazed with
lead, 258

Tea leaves, adulteration of, 171
method of detecting it, 171
law in force against it, 163
poisonous sophistication of, 173
method of detecting it, 174
coloring of, with verdigris, 168
black, spurious, process of manufacturing it, 168
green, imitation of, 169

Tea dealers, convicted for selling adulterated tea, 169

Toys, improper practice of painting them with poisonous colours, 259

V

Vidonia, quantity of brandy contained in it, 95

Vin de Grave, ditto ditto, 95

Vinegar, adulteration of, and method of detecting it, 220
distilled, and method of ascertaining its strength, 221

W

Water, characters of good, 37
chemical constitution of those used in domestic economy and the
arts, 33
danger of keeping it in leaden reservoirs, 60
hard, how softened and rendered fit for washing, 39
New River, constitution of, 38, 45
substances contained in potable, 48
how detected, 50
substances usually contained in spring, 42
taste and salubrious quality, to what owing, 33
Thames, constitution of, 46, 48

Wine, adulteration of with alum, 74
British port, 77
champaigne, 77
bottles, improper practice of cleaning them, 85
bottle corks, practice of staining them red, 79

Wine doctors, 80
quantity of alcohol contained in various kinds, 94, 95
dangerous practice of fining them, 83
to prevent them turning sour, 84
art of flavouring them, 75
home-made, chemical constitution of, 96
improvement from age, to what owing, 91
Southampton port, 78
strength of, on what it depends, 92
specific differences of different kinds, to what owing, 89
test, 86
white, manufa