angelica roots, &c. imported into this country, and usually sold
in round chip boxes, are frequently impregnated with copper.

The adulteration of confitures by means of clay, may be detected by
simply dissolving the comfits in a large quantity of boiling water. The
clay, after suffering the mixture to stand undisturbed for a few days,
will fall to the bottom of the vessel; and on decanting the clear fluid,
and suffering the sediment to become dry gradually, it may be obtained
in a separate state. If the adulteration has been effected by means of
clay, the obtained precipitate, on exposure to a red heat in the bowl of
a common tobacco-pipe, acquires a brick hardness.

The presence of copper may be detected by pouring over the comfits
liquid ammonia, which speedily acquires a blue colour, if this metal be
present. The presence of lead is rendered obvious by water impregnated
with sulphuretted hydrogen, acidulated with muriatic acid (see p. 69,)
which assumes a dark brown or black colour, if lead be present.

FOOTNOTES:

[110] Philosoph. Mag. No. 258, vol. 54. 1819, p. 317.

_Poisonous Catsup._

This article is very often subjected to one of the most reprehensible
modes of adulteration ever devised. Quantities are daily to be met with,
which, on a chemical examination, are found to abound with copper.
Indeed, this condiment is often nothing else than the residue left
behind after the process employed for obtaining distilled vinegar,
subsequently diluted with a decoction of the outer green husk of the
walnut, and seasoned with all-spice, Cayenne pepper, pimento, onions,
and common salt.

The quantity of copper which we have, more than once, detected in this
sauce, used for seasoning, and which, on account of its cheapness, is
much resorted to by people in the lower walks of life, has exceeded the
proportion of lead to be met with in other articles employed in domestic
economy.

The following account of Mr. Lewis[111] on this subject, will be
sufficient to cause the public to be on their guard.

"Being in the habit of frequently purchasing large quantities of pickles
and other culinary sauces, for the use of my establishment, and also for
foreign trade, it fell lately to my lot to purchase from a manufacturer
of those commodities a quantity of walnut catsup, apparently of an
excellent quality; but, to my great surprise, I had reason to believe
that the article might be contaminated with some deleterious