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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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$)ot$oncti 6j) !Leabcn 'Vessels.

Various kinds of food used in domesticeconomy, are liable to become impregnatedwith lead.

The glazing of the common cream-co-loured earthen ware, which is composed ofan oxid of lead, readily yields to the actionof vinegar and saline compounds; andtherefore jars and pots of this kind of stoneware, are wholly unfit to contain jellies offruits, marmalade, and similar conserves.Pickles should in no case be deposited incream-coloured glazed earthenware.

 
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