Some years ago, the death of several persons was occasioned, at Salt-hill, by the cook sending a ragout to the table which she had kept from the preceding day in a copper vessel, badly tinned. Another instance of death occasioned by the eating of pickles, prepared in copper vessels, is mentioned by Dr. Percival.[41]
[41] See a Treatise on the Adulteration of Food and Culinary Poisons, and Methods of Detecting them, p. 249.
Dr. Johnson gives an account of the melancholy catastrophe of three men being poisoned, after excruciating sufferings, in consequence of eating food cooked in an unclean copper vessel, on board the Cyclops frigate; and, besides these, thirty-three men became ill from the same cause.
If, however, copper utensils are to be used, they should be employed with the precautions as used in France, where the tinning of the vessels on the inside is done as regularly as the shoeing of horses in a farm-yard.—If the least occasion is thought to exist, the vessel is immediately tinned; but to prevent all risk, it is generally done once a month with stew-pans that are in daily use. Moreover, the victuals are never stirred with any thing of metal, but with a wooden spoon, or flat stick made for the purpose.
The following wholesome advice on this subject is given to cooks by Dr. Kitchiner.
“Stewpans and soup-kettles should be examined every time they are used; these, and their covers, must be kept perfectly clean and well tinned, not only on the inside, but about a couple of inches on the outside; so much mischief arises from their getting out of repair; and, if not kept nicely tinned, all your work will be in vain; the broths and soups will look green and dirty, and taste bitter and poisonous, and will be spoiled both for the eye and palate, and your credit will be lost; and, as the health, and even the life, of the family depends upon this, the cook may be sure her employer had rather pay the tinman’s bill than the doctor’s.”
Various kinds of food used in domestic economy are liable to become impregnated with lead.
The glazing of the common cream-coloured earthen ware, which is composed of an oxyd of lead, readily yields to the action of vinegar and saline compounds; and therefore the jars and pots of this kind of stoneware, should not be used for marmalades and other conserves. Pickles should in no case be deposited in cream-coloured glazed earthenware pots.
The baking of fruit tarts in cream-coloured earthenware is no less objectionable All kinds of food which contain free vegetable acids, or saline preparations, attack utensils covered with a glaze, in the composition of which lead enters as a component part.
Wooden Tubs lined with lead, should not, as they often are, be used for salting meat, as the salt brine corrodes the lead, and all compounds of this metal are dangerous to health.