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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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^oteonoug JWustjrooms*

Mushrooms have been long used insauces and other culinary preparations; yetthere are numerous instances on record 6fthe deleterious effects of some species ofthese fungi, almost all of which are fraughtwith poison*. Pliny already exclaimsagainst the luxury of his countrymen inthis article, and wonders what extraordi-nary pleasure there can be in eating suchdangerous food f.

* Fungi plerique veneno turgent. Linn. Amsen.Acad.

+ Quse voluptas tanta ancipitis cibi?—Plin. Nat.Hist xxM. 23.

Q 4

 
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