قراءة كتاب A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Emplo

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‏اللغة: English

A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Emplo

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دار النشر: Project Gutenberg

الصفحة رقم: 4

Poisonous Cheese , and method of detecting it 206 Counterfeit Pepper, and Method of detecting it 211 White Pepper, and method of manufacturing it 213 Poisonous Cayenne Pepper, and method of detecting it 215 Poisonous Pickles, and method of detecting them 217 Adulteration of Vinegar, and method of detecting it 220 Distilled Vinegar 221 Adulteration of Cream, and method of detecting it 222 Poisonous Confectionery, and method of detecting it 224 Poisonous Catsup, and method of detecting it 227 Poisonous Custards 231 Poisonous Anchovy Sauce, and method of detecting it 234 Adulteration of Lozenges, and method of detecting them 236 Poisonous Olive Oil, and method of detecting it 239 Adulteration of Mustard 241 Adulteration of Lemon Acid, and method of detecting it 243 Poisonous Mushrooms 246 Mushroom Catsup 250 Poisonous Soda Water,