“Mixed Sugar Ornaments.
“Purchased in Middle Row, Holborn.
“The confectionery in this parcel is made up into a variety of forms and devices, as hats, jugs, baskets, and dishes of fruit and vegetables. One of the hats is coloured yellow with CHROMATE OF LEAD, and has a green hatband round it, coloured with ARSENITE OF COPPER; a second hat is white, with a blue hatband, the pigment being Prussian-blue. The baskets are coloured yellow with CHROMATE OF LEAD. Into the colouring of the pears and peaches the usual non-metallic pigment, together with CHROMATE OF LEAD and middle Brunswick green, enter largely; while the carrots represented in a dish are coloured throughout with a RED OXIDE OF LEAD, and the tops with Brunswick green. This is one of the worst of all the samples of coloured sugar confectionery submitted to analysis, as it contains no less than four deadly poisons!”
The painted feast contains, then, among its highly injurious ingredients, ferrocyanide of iron or Prussian-blue, Antwerp-blue, gamboge, and ultramarine, and among its deadly poisons the three chrome yellows, red lead, white lead, vermilion, the three Brunswick greens, and Scheele’s green or arsenite of copper. The wonder is that, considering we set such poison-traps for children, ten times more enticing and quite as deadly as those used to bane rats, that the greater number of youngsters who partake of them are not at once despatched; and so undoubtedly they would be if nurses were not cautious about these coloured parts, which have always enjoyed a bad name under the general denomination of “trash and messes.” As it is, we are informed by Dr. Letheby that “no less than seventy cases of poisoning have been traced to this source” within three years!
In France, Belgium, and Switzerland the colouring of confectionery with poisonous pigments is prohibited, and the vendors are held responsible for all accidents which may occur to persons from eating their sugar confectionery. It is absolutely essential that some such prohibition should be made in England. Arsenic, according to law, must be sold coloured with soot, in order that its hue may prevent its being used by mistake for other substances; how absurd it is that we should allow other poisons, quite as virulent, to be mixed with the food of children and adults, merely for the sake of the colour! All kinds of sugar-plums, comfits, and “kisses,” in addition to being often adulterated with large quantities of plaster of Paris, are always open to the suspicion of being poisoned. Necessity cannot be urged for the continuance of this wicked practice, as there are plenty of vegetable pigments which, if not quite as vivid as the acrid mineral ones, are sufficiently so to please the eye. Of late years a peculiar lozenge has been introduced, in which the flavour of certain fruits is singularly imitated. Thus we have essence of jargonel drops, essence of pine-apple drops, and many others of a most delicate taste. They really are so delicious that we scarcely like to create a prejudice against them; but the truth is great, and must prevail: all these delicate essences are made from a preparation of æther and rancid cheese and butter.
The manufacturer, perhaps unaware of the cumulative action of many of his chemicals, thinks that the small quantity can do no harm. We have seen, in the matter of preserved fruits and sugar confectionery, how fallacious is that idea. But the practice of adulteration often leads to lamentable results of the same nature, which are quite unintentional on the part of their perpetrators, and which occur in the most roundabout manner. An instance of this is related by Accum, which goes directly to the point. A gentleman, perceiving that an attack of colic always supervened upon taking toasted Gloucestershire cheese at an inn at which he was in the habit of stopping, and having also noticed that a kitten which had partaken of its rind was rendered violently sick, had the food analyzed, when it was found that lead was present in it in poisonous quantities. Following up his inquiries, he ascertained that the maker of the cheese, not finding his annatto sufficiently deep in colour, had resorted to the expedient of colouring the commodity with vermilion. This mixture, although pernicious and discreditable, was not absolutely poisonous, and certainly could not account for the disastrous effects of the food on the human system. Trying back still further, however, it was at last found that the druggist who sold the vermilion had mixed with it a portion of red lead, imagining that the pigment was only required for house paint. “Thus,” as Accum remarks, “the druggist sold his vermilion, in a regular way of trade, adulterated with red lead, to increase his profit, without any suspicion of the use to which it would be applied; and the purchaser who adulterated the annatto, presuming that the vermilion was genuine, had no hesitation in heightening the colour of his annatto with so harmless an adjunct. Thus, through the diversified and circulatory operations of commerce, a portion of deadly poison may find admission into the necessaries of life in a way that can attach no criminality to the parties through whose hands it has successively passed.” The curious aspect of this circuitous kind of poisoning is, that it occurs through the belief of each adulterating rogue in the honesty of his neighbour.
If we could possibly eliminate, from the mass of human disease, that occasioned by the constant use of deleterious food, we should find that it amounted to a very considerable percentage on the whole, and that one of the best friends of the doctor would prove to be the adulterator. But even our refuge fails us in our hour of need; the tools of the medical man, like those of the sappers and miners before Sebastopol, often turn out to be worthless. Drugs and medical comforts are perhaps adulterated as extensively as any other article. To mention only a few familiar and household medicines for instance: Epsom salts are adulterated with sulphate of soda; carbonate of soda with sulphate of soda—a very injurious substitute. Mercury is sometimes falsified with lead, tin, and bismuth; gentian with the poisonous drugs aconite and belladonna; rhubarb with turmeric and gamboge; cantharides with black pepper; and cod-liver and castor-oils with common and inferior oils; whilst opium, one of the sheet-anchors of the physician, is adulterated to the greatest extent in a dozen different ways. Medical comforts are equally uncertain. Thus potato-flour forms full half of the so-called arrowroots of commerce; sago-meal is another very common ingredient in this nourishing substance. Out of fifty samples of so-styled arrowroot, Dr. Hassall found twenty-two adulterated, many of them consisting entirely of potato-flour and sago-meal. One half of the common oatmeals to be met with are adulterated with barley-meal, a much less nutritious substance—an important fact, which boards of guardians should be acquainted with. Honey is sophisticated with flour-starch and sugar-starch. And lastly, we wish to say something important to mothers. Put no faith in the hundred and one preparations of farinaceous food for infants which are paraded under so many attractive titles. They are all composed of wheat-flour, potato-flour, sago, &c.,—very familiar ingredients, which would not take with anxious parents unless christened with extraordinary names, for which their compounders demand an extraordinary charge. To invalids we would also say, place no reliance on the Revalentas and Ervalentas advertised through the country as cures for all imaginary diseases. They consist almost entirely of lentil-powder, barley-flour, &c., which are charged cent. per cent. above their real value.
Of all the articles we have touched upon, not one is so important as water. It mixes more or less with all our solid food, and forms nine-tenths of all our drinks. Man himself, as a sanitary writer has observed, is in great part made up of this element, and if you were to put him under a press you would squeeze out of him 8½ pailfuls. That it should be furnished pure to the consumer is of the first importance in a sanitary and economic point of view. We are afraid, however, that but feeble attempts have been made to secure this advantage to the metropolis. At present London, with its two and a half millions of population, is mainly supplied by nine water companies, six of which derive their supply from the Thames, one from the New River, one from the Ravensbourne, and a third from ponds and wells. Besides this supply, which ramifies like a network over the whole metropolis, we find dotted about both public and private wells of various qualities. We do not intend to follow Dr. Hassall into his microscopic representations of the organic matter, vegetable and animal, by which the customers of one company can compare the water served to them with that dealt out to others, and thus at a glance assure themselves that they have not more than their share of many-legged, countless-jointed, hideous animalculæ, which look formidable enough to frighten one from ever touching a drop of London water, but shall content ourselves with giving the general characteristics of the whole of them. With one exception they were all of a hardness ranging from 11 to 18 degrees. This hardness depends upon the earthy salts present, such as sulphates and bicarbonates of lime and magnesia. They were also to some extent saline, as all the salt used in the metropolis ultimately finds its way into the Thames, or great sewer-stream. Not long ago two, at least, of these six Thames water companies procured their supply within a short distance of the mouths of great drains, and all of them resorted to the river at different points below Battersea, or that portion of it which receives the drainage of the metropolis, and is consequently crowded with animal and vegetable matter, both living and dead, and thick with the mud stirred up by the passage to and fro of the steamers. The violent outcry made, however, by the Board of Health, caused an Act to be passed by parliament against the supply of the sewage rates, and now all the companies taking their supplies from the Thames, are compelled to go at least as high as Kingston, and to submit them to a process of filtration; but even at this point the river is in some degree sewage-tainted, and the chemically-combined portion of baser matter cannot be removed by any filter.
The impurities of the Thames are not all we have to deal with—its hardness must cost the Londoners hundreds of thousands a year in the article of soap alone. The action upon lead is also marked; hence we find poisonous carbonates of that metal held in solution. Plumbers are well aware of this fact, and frequently meet with leaden cisterns deeply corroded. This corrosion may arise from either chemical or voltaic action. The junction of lead and solder, or iron, immersed in water impregnated with salts or acid of any kind, will cause erosion of the metal. A familiar instance of this is seen in the rapid manner in which iron railings rust away just where they are socketed in the stonework with lead. The presence of a piece of mortar on the lead of a cistern may even set up this action, and result in giving a whole family the colic.
The pumps of the metropolis are liable to even more contamination than river-water, inasmuch as the soil surrounding them is saturated with the sewage of innumerable cesspools, and with that arising from the leakage of imperfect drains. Medical men entertained the opinion that the terrible outbreak of cholera in Broad Street, Golden Square, in 1854, arose from the fact that the people in the neighbourhood were in the habit of visiting a public pump which was proved to be foul with drain-water, and the handle of which was taken off, to prevent further mischief. Some of these public pumps appear to yield excellent water—cold, clear, and palatable; but the presence of these qualities by no means proves that they are pure. The bright sparkling icy water issuing from the famous Aldgate pump, according to Mr. Simon, the city officer of health, owes its most prized qualities to the nitrates which have filtered into the well from the decaying animal matter in an adjoining churchyard.
The porter and stout of the metropolis have long been famous. The virtues of the latter drink are celebrated all over the world; and a royal duke, ascribed the great mortality among the guards in the East to the want of their favourite beverage. No doubt the pure liquor, as it comes from the great brewers, is wholesome and strengthening; but it no sooner gets into the possession of the publicans than, in a great majority of cases, the article is made up. A stranger would naturally suppose that the foaming tankard of Meux’s entire which he quaffs at the “Marquis of Granby” has an identical flavour with that at the “Blue Boar,” where the same brewer’s name shines resplendent on the house-front. Not a bit of it: one shall be smooth, pleasantly bitter, slightly acid, and beaded with a fine and persistent froth; the other, bitter with the bitterness of soot, salt, clammy, sweet, and frothing with a coarse and evanescent froth. The body of the liquor is undoubtedly the same, but the variations are all supplied by the publicans and sinners. We do not make émeutes, as they are continually doing in Bavaria, on account of our beer; but we have strong feelings on a matter of such national importance; and the wicked ways of brewers and publicans have been made, over and over again, the subject of parliamentary inquiry. The reports of various committees prove that, in times past, porter and stout were doctored in the most ingenious manner, and so universally and unreservedly, that a trade sprang up termed brewers’ druggists, whose whole business it was to supply to the manufacturers and retailers of the national beverage, ingredients for its adulteration; nay, to such an extent did the taste for falsifying beer and porter extend, that one genius, hight Jackson, wrote a hand-book to show the brewers how to make Beer without any Malt or Hops at all! Accum has preserved, in his now antique pages, some of the recipes in vogue in his day. The boldness with which our fathers went to work is amusing. For instance, Mr. Child, in his “Practical Treatise on Brewing,” after having made his non-professional reader aghast by mentioning a score of pernicious articles to be used in beer, remarks, in the mildest possible manner,—