AMERICAN INSTITUTE. 483 



itself; bole and Venetian red are used to color the liquid which 

 surrounds the fish. Eread is adulterated with mashed potatoes, 

 alum, and sometimes with sulphate of copper. Bottled fruits 

 with salts of copper, usually the sulphate or acetate. Cinnamon 

 with cassia, and most of the articles to be mentioned under spices. 

 Colored confectionary with East India arrowroot, wheat and po- 

 tato flour, hydrated sulphate of lime ; and it is colored with 

 cochineal, lake, indigo, Prussian blue, Antwerp blue, artificial 

 ultramarine, carbonate of copper, white lead, red lead, vermillion, 

 the chrome yellows, lemon, orange and deep gamboge, emerald 

 green, Indian red, brown umber, jeluna, Vandyke brown, and 

 various combinations of the above i3igmeuts. Coffee, with chicory, 

 roasted wheat, rye and potato flours, roasted beans, mangel- 

 wurtzel, and acorns. Chicory, is adulterated with roasted wheat 

 and rye flours, burnt beans, saw dust, mahogany dust, carrot; 

 and is colored with ferruginous earths, as amber, burnt sugar and 

 Venetian red. Cocoa and chocolate, with maranta, Tahiti arrow- 

 roots, tous-les-mois, the flours of wheat, Indian corn, sago, 

 potato, tapioca and various mixtures of these, sugar, and chicory; 

 and it is colored with Venetian red, red ochre, and other ferru- 

 ginous earths. Custard and egg powders contain wheat, potato, 

 and rice flours, colored white chrome yellow, or chromate of 

 lead, and turmeric. Curry powder, with ground rice, potato 

 farina, and salt; colored with red lead. Flour, with alum, gin- 

 ger, with wheat, sago, potato flours, and turmeric powder. Gin, 

 with water, sugar, cayenne, cassia, or cinnamon, and flavorings 

 of different kinds, and for juices, alum and salt of tartar. Rum, 

 w^ith water and cayenne pepper. Isinglass, with gelatine. Lard, 

 with potato flour, water, salt, carbonate of soda, and caustic 

 lime. Mustard, with wheat flour and turmeric. Milk, with 

 w^ater and annatto. Marmalade, with pulp of apple or turnips. 

 Oatmeal with barley flour, and the integuments of barley, called 

 subble. 



Porter and brown stout, with water, sugar, treacle and salt. 

 Pickles with salts of copper, usually the sulphate or acetate of 

 copper. Potted meats and fish, with boiled wheat flour, colored 

 with bole, Armenian and sometimes Venetian red. Preserves, 

 with salts of copper, including the acetate. Pepper, with wheat 

 and pea flour, ground rice, ground mustard seeds, linseed meal or 

 pepper dust. Snuff", with the chromates of potash, chromate of 

 lead, umber, red and yellow ochre, oxide of lead, carbonate of 

 ammonia, lime, powdered glass or silex, and powdered orris root. 



