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REMARKS on the ADULTERATION 

 of BREAD and FLOUR. 



Extrafled from a Treatlfe " On the nature of 

 bread, honeflly and diflionellly made", pub- 

 lilhed in 1757, by James Manning, M. D. 



The author tells us, that in the foph 1ft I cation 

 of flour, mealmen and bakers have been i^nown 

 to ufe bean meal, chalk, whiting, flaked 

 Jime, alum, and even afhes of bones. The 

 firft, bean flour, is perfedlly innocent, and 

 affords a nourifhment equal to that of wheat i 

 but there is a toughncfs in bean flour, and its co- 

 lour is duiky. To remove thefe defedts, chalk is 

 added to whiten it, alum to give the whole com- 

 pound that confiftence, which is ncceflary to 

 make it knead well in the dough, and jalap to 

 take off the aftringency. It may be fuppofed, 

 that chefe horrid iniquities arc only imaginary, or 

 at leaft exaggerated, and that fuch mixtures mufl: 



D be 



