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A treatise on adulterations of food, and culinary poisons : exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them / by Fredrick Accum
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Vegetable substances, preserved in thestate called pickles, by means of the anti-septic power of vinegar, whose sale fre-quently depends greatly upon a fine livelygreen colour; and the consumption ofwhich, by sea-faring people in particular,is prodigious, are sometimes intentionallycoloured by means of copper. Gerkins,Freuch beaus, samphires, the green podsof capsicum, and many other pickled vege-table substances, oftener than is perhapsexpected, are met with impregnated with

 
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