EXHIBITION OF OBJECTS RELATINO TO PHARMACY. 245 
employed in tlie manufacture of confectionery, and for tho adulterations 
of jams and marmalade. • 
It comes chiefly from France, and is made from potato- or wheat-starch. 
8 and 9. Concentrated ale and porter wort, manufactured by the Concen¬ 
trated Wort Company of Margate, to which has been given the name of 
“ Grainstone.” 
This concentrated wort is made of malt and hops in the ordinary way, and re¬ 
duced by a patent process to a solid hard substance. To convert this substance 
into beer, porter, ale, or stout, more or less water has to be added, according to the 
strength required, and, when thus liquefied, it is fermented and racked off into 
casks in exactly the same way as ordinary beer is brewed. The “ grainstone ” is 
exported in the solid state in square tin cases, so that the heavy cost of the carriage 
of the water in ordinary beer is thus avoided; and, being hermetically sealed up, 
it will keep good without deteriorating or losing any of its qualities for years. 
Two pounds of this grainstone to every gallon of water makes a good beer. 
10. Adulteraht for porter, consisting of treacle extracted from sugar-bags 
and refuse of sugar refineries. 
There is reason to believe that this species of adulteration is practised a good 
deal both in London and in the country. 
11. Beer adulterant, consisting of spent bops which contain a large propor¬ 
tion of grains of Paradise. 
12. Beer adulterant, consisting of ground capsicum, starch, and sugar. 
This was discovered at Stockton-on-Tees. 
13. Cavendish tobacco of foreign manufacture, adulterated with liquorice. 
This is found chiefly in seaport^towns, and consumed principally by sailors. 
14. Boll tobacco, adulterated wdth cabbage-leaf. 
This sample was purchased in Glasgow. 
15. Tobacco-leaf in process of manufacture, adulterated with 19 per cent, 
of sugar. 
• This was seized in a manufactory at Newcastle-on-Tyne. 
16. High-dried or Irish snuflP, containing upwards of 20 per cent, of 
caustic lime. 
This was obtained from Belfast. 
17. “ Snuflf” coarsely ground, containing 2 per cent of rhubarb-leaf. The 
bulk of this “ snuff” weighed several tons. 
Snuff is most extensively adulterated, and the following are some of the vege¬ 
table materials that have been used for this vile purpose, and seized by the excise 
authorities:—Khubarb leaves in several cases, acorns, dock leaves, sawdust, spent 
dyewoods, rhubarb and coltsfoot leaves, the “ combings ” of malt, rhubarb and po¬ 
tato leaves, coltsfoot, and other plants, British tree leaves, etc. These adulterants 
are principally detected by the microscope. Amongst the mineral adulterants, 
the most injurious to health are the salts of lead, and if some of the others, such 
as salt, red ochre, chalk, lime, silica, etc., are not so injurious, they nevertheless 
defraud the revenue of considerable sums annually. 
18. Hamburg wine, a sophisticated wine made to imitate sherry, and at 
one time extensively imported from Hamburg and other German ports. 
This fraudulent practice is now, however, much checked. 
19. Cadiz sherry wine of low quality, containing 50 per cent, of proof spirit, 
used for the fortification of wine to suit the English markets. 
20. Methylated spirit purified from oil, by a process patented by Mr. J. 
Watson Burton, of Leeds. 
21. Glucose, mentioned under Ho. 7. 
