340

panions of man;" the quality they possess of giving out oxygenin the day-time, is one which makes them particularly fit

agents in restoring animal life and vigour. A few flowers,cultivated without much expense, interspersed with greenand luxuriant shrubs, would have a beautiful effect-aneffect rendered doubly grateful to the patient, tired of themonotony of the sick-ward, and disgusted with the odourswhich cannot always be avoided there. The expense of such

enclosures, now that glass is cheap, could not be very great.It seems to us that, in an economical point of view, these

proposed enclosed gardens are worthy of the consideration ofthe governors and managers of the great metropolitan hos-pitals. That they would tend very materially to aid themedical man in his efforts to restore the patient to his

pristine health, there can be little doubt; and it seems to us

equally likely, that they would enable the convalescent patientto avoid many of those contagious diseases, to the influence ofwhich they are unfortunately so often exposed in ill-ventilatedand crowded wards, and which so often retard the period oftheir final recovery.

IN THE LANCET, nearly twelve months since,* we took occa-sion, in making some remarks on the Royal Infirmary forChildren, to express our surprise and regret that no hospitalfor sick children was to be found in the metropolis. Wethen stated, that, with the exception of a few beds in Guy’sHospital, the sick children of this great and overgrown cityhad no abiding place of refuge. At the time we pointed out thenecessity of some such establishment, and enumerated thebenefits which were likely to accrue from it. Gladly, then,do we call the attention of our readers to the brief report,which appears in another page, of an influential meeting, heldon Tuesday last, at the Hanover-square Rooms, for the pur-pose of founding an Hospital for Sick Children. Our crowded

columns do not enable us to give the speeches of the moversand seconders of the various resolutions; but those addressesdwell ably and fully on the necessity of such an hospital, andthe great benefits which it must confer, not only on the reci-pients of its bounty, but on all who have children. Thinking,as we do, that it is a national disgrace to England that she isalmost the only European nation which has no home for sickchildren, we trust that we may augur, from the good beginningwhich we have announced, the establishment of not only onebut of several hospitals for children.

THE

ANALYTICAL SANITARYCOMMISSION.

RECORDS OF THE RESULTS OF

MICROSCOPICAL AND CHEMICAL ANALYSESOF THE

SOLIDS AND FLUIDS

CONSUMED BY ALL CLASSES OF THE PUBLIC.

MUSTARD,AND ITS ADULTERATIONS.

THE plants from which mustard is obtained are, Sinapisnigra, or black, and Sinapis alba, or white mustard; theybelong to the natural family Cruciferœ.The black mustard-plant is distinguished by its seed vessels,

which are smooth, and the colour of the seeds themselves,which are reddish, or blackish brown.

* May IS, 1850.

In the white mustard-plant the seed vessels or pods areclothed with hairs, which render them rough, and the seedsare yellow.The two species of mustard differ in properties as well as

in botanical characters.The seeds of S. nigra are more pungent than those of S. alba,

but there are other differences.Analysis has detected in black mustard-seed several distinct

chemical compounds—Myronic acid, Myrocyne, a volatile oil,! and afixed oil of mustard.

Myronic acid is an inodorons, non-volatile, bitter, and non-crystallizable substance, containing nitrogen and sulphur, andforming bases with salts. The characteristic property of thissubstance is, that it yields, with myrocyne, the volatile oil ofmustard.

Myrocyne, the emulsin of black mustard, yields, as alreadynoticed, with myronic acid, the volatile oil of mustard. "It hasconsiderable resemblance to vegetable albumen and emulsin,but as it cannot be replaced by either of these substances inthe development of the volatile oil, it must be regarded asa substance sui generis. It is soluble in water; but is coagu-lated by heat, alcohol, and acids, and in this state it loses thepower of acting on the myronates, and of yielding the volatileoil."-Pereira.The volatile oil of mustard does not pre-exist in black

mustard-seeds, but is formed, as already observed, by themutual action of myronic acid and myrocyne in cold or warmwater; it is this oil which gives to mustard its penetratingodour, sharp burning taste, and its acrid, rubefacieut, and vesi-cant properties: it contains nitrogen and sulphur in its com-position.The above details are of practical interest and importance,

for since heat coagulates myrocyne, and this substance isnecessary to the formation of the volatile oil upon which thegreater part of the active properties of mustard depends, it isclear that water either cold or warm only, should be employedin the mixing of mustard.

The fixed oil of mustard is usually procured from the siftingsor dressings of mustard, which consist mainly of husk: it isstated to constitute about twenty-eight per cent. of the seeds.Of the composition of white mustard we find the following

account in Pereira’s " Materia Medica."" Robiquet and Boutron, (Journ. de Pharm., xvii. p. 279,)

however, have proved, that white mustard contains neithervolatile oil, nor any substance capable of producing it, butowes its activity to a non-volatile acrid subsictance, which doesnot pre-exist in the seeds, but is readily formed in them undercertain conditions. Another chemical peculiarity of whitemustard is,tthat it contains sulpho-sinapisn. (Henry and Garrot,Journ. de Chim. Méd., i. 441.) I-Ience, while sesquichlorideof iron strikes a deep red colour in an infusion of whitemustard, it merely communicates an orange tint to the infusionof black mustard. Moreover, the thick mucilaginous liquorobtained by digesting the seeds of white mustard in cold wateris peculiar to them. (Cadet, Journ. de Pharm.,xiii.191.) Simon(Journ. de Pharm., xxv. 370) has announced the existence ofa new principle, which he calls erucin."The young or seed leaves of white mustard are used for

salad.Both species are indigenous, and may commonly be seen in

flower, in the month of June, in waste places and fields. Inthe brick fields in the neighbourhood of Notting-hill, theygrow in great quantities.

M’Culloch’s " Commercial Dictionary" contains the follow-ing interesting particulars in relation to the growth &c. ofmustard :-

" It was formerly extensively cultivated in Durham, but itis now seldom seen in that county. At present it is principallyraised in the neighbourhood of York, and throughout otherparts of the North Riding; and being manufactured in thecity of York, is afterwards sold under the name of Durhammustard. Two quarters an acre are reckoned a good crop.Mustard is of considerable importance in the materia medica,and is extensively used as a condiment. It was not, however,known in its present form, at our tables, till 1720. The seedhad previously been merely pounded in a mortar, and in thatrude state separated from the integuments, and prepared foruse. But at the period referred to, it occurred to a woman, ofthe name of Clements, residing in Durham, to grind the seedin a mill, and to treat the meal in the same way that flour istreated. Her mustard was, in consequence, very superior;and being approved by George I., speedily came into generaluse. Mrs. Clements kept her secret for a considerable time,and acquired a competent fortune. In Bengal, and other

HOSPITAL FOR SICK CHILDREN—ANALYTICAL SANITARY COMMISSION.

341

eastern countries, mustard is extensively cultivated, as rape isin Europe, for the purpose of yielding oil." (Bailey’s Surveyof Durham, p. 147; Loudon’s Encyclopedia of Agriculture.)

It is much to be desired that a few persons equally consci-entious with Mrs. Clements were engaged in the present day ’,in the manufacture of mustard.

The subjoined particulars, in reference to the manufactureof mustard, as furnished by a manufacturer, are given by I,Pereira:- i"The seeds of both black and white mustard are first ’’

crushed between rollers, and then pounded in mortars. Thepounded seeds are then sifted. The residue in the sieve iscalled dressings, or siftings; what passes through is impureflour of mustard. The latter, by a second sifting, yields pureflour of mustard, and a second quantity of dressings. Bypressure, the dressings yield a fixed oil, which is used for mix-ing with rape and other oils." ,

STRUCTURE OF MUSTARD-SEED.

Every entire seed consists of two parts, the husk and theseed proper.

’

The husk of white mustard-seed is constituted of threedistinct membranes.The outer membrane is transparent, and mucilaginous; it

consists of a layer formed of two different kinds of cells oflarge size and very peculiar structure; those of the first kindare of an hexagonal figure, and united by their edges so as toform a distinct membrane, the centre of each cell being per-forated; the cells of the second kind occupy the apertureswhich exist in the previously-described cells, and they arethemselves traversed by a somewhat funnel-shaped tube, ’,which appears to terminate on the surface of the seed: im-mersed in water, these cells swell up to several times theiroriginal volume, occasion the rupture of the hexagonal cells,and become themselves much wrinkled or corrugated, theextremity of the tubes in some cases being seen protrudingfrom the proximate termination of the cells.

FiG. 1.

_

,

Fragment of the outer membrane of the seed of white mustard.Drawn with the camera lucida, and magnified 220 diameters.

It has been noticed that when white mustard-seeds are

digested in water, a thick mucilaginous liquid is obtained;the source of the mucilage does not appear to have beenpointed out, it is certainly, however, derived from the cellsforming the tissue above described.The middle tunic consists of a single layer of very minute

cells, of an angular form, it is in the cavities of these that thechief part of the colouring matter possessed by the husk isseated.

Fragments of the middle and inner tunics of the mustard-seed,the former covering and lying upon a part of the latter.A. Portion of the middle tunic. Drawn with the camera lucida,and magnified 220 diameters.

The inner membrane also consists of a single layer ofangular cells, which, however, are several times larger thanthose constituting the middle tunic.

FiG. 2.B. A fragment of the inner tunic, showing the structure of thatmembrane. Drawn with the camera lucida, and magnified220 diameters.

The seed itself is of a bright yellow colour, and of a soft,waxy consistence, which arises from the quantity of oil it con-tains ; it consists of innumerable very minute cells, in thecavities of which the oil and other active principles are con-tained.

Notwithstanding the terms " flour" and " farina" of mustardcommonly employed, ripe mustard-seed does not contain asingle starch granule, as may be ascertained by means ofodine and the microscope.

FIG. 3.

Sample of genuine ground white mustard. Drawn with thecamera lucida, and magnified 220 diameters.

In black mustard-seed, the outer membrane consists appa-rently of only the hexagonal cells, which form a distinct butthin membrane, constituted of two or three layers of cells; inother respects the structures resemble those of white mustard-seed.

342

ADULTERATIONS OF MUSTARD.

We find the celebrated author of " Death in the Pot," inthe year 1820, publishing the following observations in refer-ence to the adulteration of mustard :-" Genuine mustard, either in powder, or in the state of a

paste, ready for use, is perhaps rarely to be met with in theshops. The article sold under the name of patent mustard isusually a mixture of mustard and common wheaten flour, witha portion of cayenne pepper, and a large quantity of bay-salt,made with water into a paste, ready for use. Some manufac-turers adulterate their mustard with radish-seed and pease-flour.

" It has often been stated that a fine yellow colour is givento mustard by means of turmeric. We doubt the truth ofthis assertion. The presence of the minutest quantity ofturmeric may instantly be detected by adding to the mustarda few drops of a solution of potash, or any other alkali, whichchanges the bright-yellow colour to a brown or deep-orangetint."Two ounces and a half of cayenne pepper, a pound and a

half of bay-salt, eight pounds of mustard-flour, and a poundand a half of wheaten flour, made into a stiff paste, with therequisite quantity of water, in which the bay-salt is previouslydissolved, forms the patent mustard sold in pots. The saltand cayenne pepper contribute materially to the keeping ofready-made mustard."

Professor Brande,* in 1839, writes-" The bright-yellow powder, sold under the name of flour of

mustard, and used at the table, is a compound of powderedblack and pale mustard-seed, cayenne pepper, wheat-flour, andturmeric."

Dr. Ure, in his " Dictionary," published in 1844, describestwo receipts for the manufacture and adulteration of mustard.

" M. Lenormand gives the following prescription for prepar-ing mustard for the table :-" With two pounds of very fine flour of mustard mix half

an ounce of each of the following plants:-Parsley, chervil,celery, and tarragon, along with a clove of garlic, and twelvesalt anchovies, all well minced. The whole is to be trituratedwith the flour of mustard till the mixture becomes uniform.A little grape-must, or sugar, is to be added, to give the requi-site sweetness; then one ounce of salt, with sufficient waterto form a thinnish paste by rubbing in a mortar. With thispaste, the mustard-pots being nearly filled, a red-hot poker isto be thrust down into the contents of each, which removes (itis said) some of the acrimony of the mustard, and evaporatesa little water, so as to make room for pouring a little vinegarupon the surface of the paste. Such table mustard not onlykeeps perfectly well, but improves with age."" The mode of preparing table mustard patented by M.

Soyer, consisted in steeping mustard-seed in twice its bulk ofweak wood vinegar for eight days, then grinding the wholeinto a paste in a mill, putting it into pots, and thrusting a red-hot poker into each of them."According to Mitchell: "The substances employed in the

adulteration of this condiment are not generally injurious tohealth, they only weaken the strength of the material. Pea-flour, ordinary flour, and linseed-cake, ground very fine, withturmeric powder as a colouring matter, are the bodies usedin weakening the usual pungency of mustard. The mineralsubstances are, yellow ochre, and, as I have been informed,chromate of lead in small quantities, to give a bright yellowto mustard that has had much coloured vegetable matter, aslinseed-meal, added to it. I have never found chromate of leadin any sample I have examined, although I am assured thatit is occasionally employed." The best method of detecting pea-flour, ordinary flour,

linseed-meal, &c., is, to take a given weight of mustard-seed,and pulverize it finely, add to it ten times its weight of water,and mix well together. Take the same quantity of the mus-tard to be examined, and add to it the same amount of wateras before, (ten times its own weight.) It will now most likelyhappen that the mixture of water and powdered mustard-seedwill have a much more pungent taste than the other; if so,water is to be added, until both taste alike; from the quantityof water added, the probable amount of adulteration may beapproximately obtained. This is, however, not an absolutelydecisive test, but it is the only one with which I am at presentacquainted, that is readily performed."

It is really marvellous that any persons writing in the pre-sent day on the falsification of food should have so overlooked

* Dictionary of Materia Medica and Pharmacy.

the application of the microscope to the detection of adultera.tion, as have Messrs. Mitchell and Normandy, the two mostrecent English writers on the subject. The method pointedout by Mr. Mitchell for the detection of the admixture of pea-flour, linseed-meal, wheat-flour, &c., is puerile.

According to Pereira, " 1’he common flour of mustard of theshops is adulterated with flour (wheaten), coloured by turmeric,and rendered hot by pod pepper."Normandy, in his " Hand-book of Chemical Analysis," does

not notice mustard or its adulterations at all.

Adulteration with Radish Seed.It has been stated that radish-seed is sometimes employed

in the adulteration of mustard; this we are disposed to doubt,for the retail price of radish-seed, usually a shilling a quart,renders it much too dear for this purpose.

In structure, radish-seed resembles very closely blackmustard-seed; two of the membranes and the substance ofthe seed itself are very similar, so that, if used, it wouldbe extremely difficult to detect.

Adulteration with Rape Seed.Rape, unlike radish seed, is very cheap, and it is therefore

possible, that in some cases it may be used to adulteratemustard; we do not, however, think that it is so frequently;because an article not less cheap is commonly employed,which probably better answers the purpose.Rape also resembles black mustard seed very closely in

structure.Adulteration with Wheaten Flour.

The characters of wheaten flour have been already morethan once partially described; in our next Report, these cha-racters will be considered more fully, and an engraving givenillustrative of its structure.Immense quantities of wheaten flour are employed in the

adulteration of mustard, and many samples almost entirelyconsist of it.

It has been stated that pea-flour is sometimes used: out offifiy samples of mustard which we have submitted to exami-nation, we have not met with a single instance of adulterationwith any other farina than wheaten flour.

Adulteration with Turmeric Powder.Turmeric powder is the ground tuber of the Curcuma longa,

one of the Zingiberaceœ; it is of a dark yellow colour, and con-sists of large cells; some of these are loosely imbedded in a reti-cular tissue, but others, and these the majority, are quite free:they may be recognised with facility, under the microscope, bytheir size and bright yellow colour.When crushed, each cell is found to contain colouring

matter, as well as a number of starch-granules, resemblingclosely those of Curcuma arrow-root, already described andfigured.On the application of iodine the cells become of a deep-

blue, and with potash, of a reddish colour.Fia. 4.

This engraving represents the appearance and characters ofgenuine ground turmeric. Drawn with the camera ’ucida, andmagnified 220 diameters.

343

Although we have examined a large number of samples ofmustard, in no instance have we found turmeric powder to beabsent.By some means or other-probably by moisture and heat-the

turmeric powder is made to part with a portion of its colour-ing-matter to the flour which enters so largely into the com-position of the mustard of the shops.

Adulteration with Pod or Capsicum Pepper.It is stated that pod-pepper is commonly present in mustard:

we have diligently searched for it, but have not hitherto de-tected it in any sample.Before proceeding to give the results of the examination of

samples of mustard, we wish to direct the attention of thereader to the following figure :-

FM. 5.

This engraving represents the articles detected in a sample of°‘ double superfine mustard," marked with the names ofMessrs. J. & J. Colman: a a, wheaten flour; b b, cells ofturmeric powder; c, portion of husk of black mustard; d, cellsof outer tunic of white mustard-seed; e e, fragments of theseed itself.

Results of the Microscopical Examination of Forty-two Samplesof M’ustard, obtained at the Establishments of different Grocersresident in the Metropolis.Four qualities of mustard are supplied by the manufacturer.The first is called "seconds :" it is usually of a bright yellow

colour, but is thickly studded over with numerous black orreddish-black points: these are fragments of the husks ofblack mustard-seed.The next quality is termed " fine:" it also presents a consi-

derable number of black specks, but fewer than in the formercase.

The third quality is called " superfine:" it is spotted to amuch less extent, although minute specks are still visible.The fourth, or best quality, is the "double-superfine:" in

this the eye can scarcely detect husk at all, although, withthe microscope, a little may still be discovered.These several qualities are vended to the public by a whole-

sale and retail establishment in the City at the followingrates: "seconds," 5d. ; "fine," 8d.; "superfine," 11 d.; "double-superfine," Is. 2d., per lb.The qualities of the following samples varied much-from

"seconds" to "double-superfine."The price also varied greatly-from 1s. to 2s. the pound;

the ordinary charge made being Is. & Is. 4d. the pound.1st Sample.

Purchased-in Oxford-street, price Is. 4d. per lb.Adulterated-possessing but little pungency, consisting

chiefly of wheaten flour, coloured with turmeric, and con-taining numerous fragments of the husk of both whiteand black mustard-seed.

2nd Sample.Purchased-in Edgeware-road, price Is. 4d. per lb.

Adulterated-possessing but little pungency, consistingprincipally of wheaten ,flour, coloured with turmeric, andcontaining only a small quantity of husk.

3rd Sample.Purchased-in High-street, Bloomsbury, price Is. per Ib.

Adulterated-possessing scarcely any pungency, about equalto "seconds" in quality and appearance, consisting prin-cipally of wheaten flour, coloured with turmeric, and con-taining a considerable quantity of husk of black mustard-seed.

4th Sample.Purchased-in New Church-street, Edgeware-road, price ls.4d.

per lb.Adulterated-possessing but little pungency, consisting

principally of wheaten flour, coloured with turmeric, andcontaining much husk of white and a little of blackmustard-seed.

5th Sample.Purchased-in James-street, Lisson-grove, price Is. per lb.

Adulterated-possessing but little pungency, about equal to"seconds," consisting principally of wheaten flour, colouredwith turmeric, and containing a considerable quantity of £husk of both white and black mustard-seed.

6th Sample.Purchased-in James-street, Edgeware-road, price Is. 4d.

per lb.Adulterated-possessing much more pungency, consisting

principally of wheaten flour, coloured with turvieric.

7th Sample.Purchased-in Tottenham-court-road, price 1s. per lb.

Adulterated-possessing but little pungency, consistingprincipally of wheaten flour, coloured with turmeric, andcontaining much husk of both white and black mustard-seed.

8th Sample.Purchased-in Tottenham-court-road, price Is. per lb.

A dulterated-possessing but very little pungency, consistingprincipally of wheaten flour, coloured with turmeric, andcontaining a moderate quantity of husk.

9th Sample.Purchased-in Goodge-street, Tottenham-court-road, price 1s.

per lb.Adulterated-possessing but very little pungency, and

about equal to " seconds" in quality, consisting prin-cipally of wheaten , flovr, coloured with turmeric, rathermuch husk of black and a little only of white mustard-seed.

l0tla Sample.Purchased-in Tottenham-court-road, price 18. per lb.

Adulterated-possessing extremely little pungency, con-sisting principally of wheatean, flour, coloured with turmeric,and containing a moderate quantity of husk of black andonly a small quantity of husk of white mustard-seed.

11th Sample.Purchased-in Chapel-street, Somers-town, price 18. per Ib.Adulterated-possessing extremely little pungency, con-

sisting principally of wheaten flour, coloured with turmeric"and much husk of black mustard-seed.

12th Sample,Purchased-in Skinner-street, Somers-town, price 18. per lb.

Adulterated-possessing rather more pungency than usual,consisting principally of wheaten flour, coloured withturmeric, and containing a moderate quantity of husk ofboth white and black mustard-seed.

13th Sample.Purchased-in Skinner-street, Somers-town, price 1s. 4d. per lb

Adulterated-possessing- extremely little pungency, con-

sisting chiefly of wheaten flour, coloured with turmeric,and containing husk of both white and black mustard-seed, and most of the former.

14th Sct2?Lp7e.Purchased-in Brewer-street, Somers-town, price 2s. per lb.

Adulterated-possessing rather more pungency than usual,consisting principally of wheaten flour, coloured with tur-meric, and containing a small quantity of husk only.

344

15th Sample.Purchased-in High-street, Whitechapel, price Is. per lb.

Adulterated-possessing rather more pungency than usual,consisting principally of wheaten flour, highly colouredwith turmeric, and containing a moderate quantity of husk.

16t7t Sample.Purchased-in Drnry-lane, price Is. 6d. per lb.

Adulterated-possessing but little pungency, although rathermore than usual, consisting principally of wheaten flour,coloured with turmeric, and containing a considerablequantity of husk of both black and white mustard-seed.

17th Sample.Purchased-in Lower Marsh, Lambeth, price Is. 4d. per lb.

A dulterated-consisting principally of wheaten flour, colouredwith turmeric, and containing a considerable quantity ofhusk.

18th Sample.Purchased-in Westminster-road, price 2s. per lb.

Adulterated-possessing more pungency than ordinary, con-sisting principally of wheaten flour, coloured with turmeric,and not containing much husk.

19t7t Sample.Purchased-in Lower-marsh, Lambeth, price 1s. 4d. per lb.Adulterated-possessing rather more pungency than usual,

consisting principally of wheaten flour, coloured with tur-meric, and containing a considerable quantity of husk.

20th Sample.Purchased-in Clare-market, price Is. 4d. per lb.A dulterated-consisting principally of wheaten, flour, colouredwith turmeric, and containing a moderate quantity of husksof both black and white mustard-seed.

The following samples were contained in packages put up intin-foil, and having upon them either the names of the manu-facturer or grocer by whom they were sold. We refrain fromgiving the names of the grocers from whom the samples werepurchased, because the manufacturers are almost invariablythe parties by whom the adulterations are practised, andtherefore the chief responsibility rests with them.

21st Sample.Purchased-in the Strand.

" Extra-Superfine Durham Mustard."Warranted of the best quality, Is. 6d. per lb.

Adulterated-colour brownish, possessed of considerablepungency, containing a large proportion of wheatenflour, and a small quantity of turmeric only; but little huskvisible.

22nd Sample.Purchased in Castle-street, Oxford-street, price Is. Sd. per lb.

Labelled thus :-" GRIMSDALE’S

" Genuine Superfine" Mustard."

Adulterated-pungency not great, containing a very largeproportion of wheaten,flour, highly coloured with turmericpowder; but little husk visible.

23rd Sample.Purchased-on Ludgate-hill, price Is. Gd. per lb. Labelled

thus :-" Finest Durham Mustard."

Adulterat-ed-possessing more than ordinary pungency, con-taining a very large proportion of wheaten flour, colouredwith turmeric, but little husk visible.

24th Sample.Purchased-in Oxford-street, price Is. Sd. per lb. Labelled

as the last-

"Finest Durham Mustard."

Adulterated-Possessing more than usual pungency. Con-taining a very large proportion of wheaten flour, colouredwith turmeric, but little husk visible.

25th Sample.Purchased-in Oxford-street, price Is. 4d. per lb. Labelled-

"Fine DurhamMustard."

Adulterated-Possessing considerable pungency, containinga very large proportion of wheaten flour, coloured with tur-meric, with but little husk.

26th Sample.Purchased-in Drury-lane, price 1s. 4d. per lb. Labelled-

" Double SuperfineDurham Mustard."

Adulterated-Possessing but little pungency, consisting prin.cipally of wheaten flour, highly coloured with turmeric, andcontaining much husk.

The parties named below are manufacturers of mustard.Many of the samples were obtained from casks branded withthe following names, and also with letters indicating thequalities.

27th, 28th. 29th, & 30th Samples.FINCH & Co.

A sample of each of the four qualities made was submittedto examination--all were udulterated. The samples named" seconds" and fine" possessed but little pungency, consistedprincipally of wheaten flour, Coloured with turmeric, and con-tained much husk. The samples marked " superfine" and" double superfine" possessed considerable pungency, but con-tained a very large proportion of wheaten flour and turmeric,with much less husk visible.

31st, 32nd, 33rd, & 34th Samples.J. & J. COLMAN.

A sample of each of the four qualities made was submittedto examination. All were adulterated-with wheaten flour,coloured with turmeric, nearly in the same manner, and to thesame extent as in the former case.

35th, 36th, 37 th, & 38th S’amples.KEENS & WELCH.

A sample of each of the four qualities made, was submittedto examination. All were adulterated-in the same manner,and as nearly as possible to the same extent.

39th, & 40th Samples.SLEE.

Two samples, seconds" and "fine." examined. Both adul-terated-in the same manner and to the same extent as thecorresponding samples of the manufacturers previouslynamed.

41st Sample.GABY & WELLS.

One sample about equal to" superfine," examined. Adulte-rated-with a very large proportion of wheaten flour, highlycoloured with turmeric, and not containing very much husk.

42rtd Sample.GRIMSDALE & CO.

One sample about equal to " superfine," examined. Adutte-rated-with a very large proportion of wheaten flour, colouredwith turmeric.

We have now shown-1st. That genuine mustard, whatever be the price paid for it,

is scarcely ever to be obtained.2nd. That the whole of the forty-two samples submitted to ex-amination were adutterated.

3rd. That the adulteration practised, in every case, was thesame in kind, varying only in degree, and consisted in theadmixture of genuine mustard with immense quantities ofwheaten flour, highly coloured with turmeric.

4th. That mustard is an article made in many instancesrather for sale than use.

The practice of making inferior qualities of mustard, suchas "seconds" and fine" mustard, is open to much objec-

. tion, since it gives the unscrupulous grocer the greatestI scope for imposition. The poor man buys his mustard by theounce, and for this he usually pays one penny, for which he

345

receives so much "seconds," " fine," or "superfine" mustard,as the case may be, according to the conscience of the vendor.Now, as we have seen, "seconds" may be sold retail, andrealize a profit, at fivepence per pound; "fine" at eightpence,and superfine" at elevenpence per pound. We are now, then,in a position to judge of the extent to which the poor man isfrequently robbed in the article " mustard."The next Report of the Analytical Sanitary Commission

will hf on

BREAD,AND

ITS ADULTERATIONS.

THE ANALYTICAL SANITARY COMMISSION.

(From the Times "City Article" of March 20,1851.)THE LANCET of Saturday completes the exposure of the chicoryquestion, by a detail of the extent to which this article of adulte-ration is itself adulterated. Out of thirty-four samples of chicoryobtained from retail and wholesale dealers, nearly half weremixed with other materials, such as roasted beans, burnt corn,and acorns. Considerable quantities of sand or grit were alsofound, but these are supposed to have been caused by the dirtystate of the roots, although there is abundant reason to apprehendthat earthy and mineral substances are not unfrequently used.Carrot, parsnip, mangold-wurzel, dog-biscuits, a kind of burntsugar, known as

11 black-jack," and a worthless, if not pernicious,article from Egypt, supposed to be lupine-seed, are also largelyintroduced, eighty tons of the latter having been offered withinthe last few days by a Scotch house at less than 1½d. per lb.-aprice, however, which will hardly enable it to compete withacorns, of which 500 tons were recently tendered to one firm, atsomething below 3/4d. a pound. With regard to the remarkablestatement of the Chancellor of the Exchequer, that, according toan inquiry he had caused to be instituted, there were no possibletests by which chicory could be detected when mixed with coffee,it is demonstrated that there is no difficulty whatever, the coffeeberry under the microscope being in every respect unlike chicoryin its structure. The other representations countenanced or

adopted by the Chancellor, that the root is " wholesome" and"nutritive," and that its use increases the consumption of coffeeby cheapening that article, are likewise dealt with. It is pointedout that chicory figures in the Materia Medica, and that " dys-pepsia, flatulency, pain, and diarrhoea," appear among its symp-toms ; while, as regards its cheapness to the poor, unadulteratedcoffee can be obtained at from Is. 2d. to Is. 4d. per lb., the mix-tures never being sold under Is., and the grocer obtaining a fairprofit of 2d. to 4d. on the genuine, and of 9d. on the clandestinearticle. In addition, moreover, to the loss to the revenue, as wellas the damage inflicted on the fair trader who may refuse evenunder Government encouragement to treble his gains by palmingoff one thing for another, and the injustice to the colonial growerwhose produce pays 4d. per lb. duty, while that of his competitorspays nothing, we have the consideration suggested of other con-sequences which have not yet been referred to in any of theapologies put forward. " We will suppose," says THE LANCET," the following case of poisoning, not an improbable or infrequentone. An infant has been given an over-dose of Godfrey’s cor-dial. The proper remedy is a strong infusion of coffee. Thecoffee already in the house, inasmuch as it is the most readilyobtained, is used; it consists principally of chicory. The childdies. Who is the party morally responsible?" Finally, in wait-ing for such announcement as may appear on the entire questionin the new budget, it must be borne in mind, that during thewhole two or three years in which the public have been contend-ing with the Chancellor of the Exchequer, the remedy demandedhas been of the simplest kind-viz., that the Treasury minute of1840, authorizing the mixture of chicory with coffee, should berescinded, so as to place coffee on the same footing with all otherexciseable articles, such as tea, pepper, &c., and consequently torender its adulteration liable to penalties."

MEDICAL ATTENDANCE ON THE POOR IN MARY-LEBONE.—At a late meeting of the Board of Guardians, a reso-lution was come to, having for its object the discontinuance ofthe present system of affording medical relief to the poor, and

to substitute, in lieu thereof, distinct medical officers in variousparts of the parish, the distinct officers to be gentlemen inpractice in the localities to be supplied. A notice was givenby Mr. Jacob Bell, M.P., that he should move at the nextmeeting of the guardians, that the minute referring to theabove should not be confirmed.

MEETINGS OF THE MEDICAL SOCIETIES INLONDON DURING THE ENSUING WEEK.

NOTE.-When the day of the month is not specified, no meetings take place.

Medical News.

APOTHECARIES’ HALL.-Names of gentlemen whopassed their examination in the science and practice of medi-cine, and received certificates to practise, on

Thursday, March 13, 1851.BAKER, JOHN WRiaHT, Derby.LAMB, MARTIN BRYDON, Forfar County.MARTIN, JoaNSOV, Lancashire.PLUNEET, THOMAS, Edinburgh.THOMAS, DAVID PESTELL, Ravenstone, Leicestershire.

MR. GUTHRIE’S NEXT LETTSOMIAN LECTURE Will bedelivered before the fellows of the Medical Society of Londonon Wednesday evening, March 26, at eight P.M. The subjectwill be,

" On the Anatomy of, and the More Important Opera-tions on, the Urethra and Bladder."

APPOINTMENT.-Mr. Lonsdale has been appointedSurgeon to the Orthopaedic Hospital. He had no opponent.I THE ORTHOPEDIC HOSPITAL.-The committee ofthe hospital, in defiance of all precedent, and in opposition toevery principle of justice, have determined on ousting theirassistant-surgeon, without any inquiry into the charges theyhave made against him, and have called a special general courtof the governors, to be held at the Freemasons’ Tavern, onFriday, the 28th of March, at half-past twelve, to declare a.vacancy in the office of assistant-surgeon to the hospital; toappoint a day for the committee to receive applications forcandidates, and examine their qualifications; and to fix a dayfor the election, in accordance with the Rules.

ST. MARY’S HOSPITAL.-The committee have de-termined to open this hospital in May next, and to commemo-rate the proceeding by a festival.FELLOWSHIP OF THE COLLEGE OF SURGEONS.-

The professional examination for the fellowship will take placeon Monday, the 7th, and Wednesday, the 9th of April.

ANIESTHETIC PROPERTIES OF THE DUTCH LIQUID.-Dr. R. M. Glover, of Newcastle-on-Tyne, has written to us re-specting the Dutch liquid, chlorhydrate of the chloride ofacetyl-(C, Hs Cl, H Cl,) which has been stated to be superiorto chloroform as an anaesthetic agent. Dr. Glover, who pub-lished remarks on the medicinal properties of this substancein 1842, reports to us, in the communication just received:—"Ihave now used it in several cases, and my opinion is, thatalthough it will undoubtedly act as an anaesthetic agent, asspeedily, and I think as well, as chloroform, it does not possessany advantages of moment over that substance, and least ofall, any likely to compensate for the great expense of its pre-paration."HEALTH OF LONDON DURING THE WEEK, ENDING

SATURDAY, MARCH 15.-This return exhibits a condition of thepublic health in London still more unfavourable than was re-ported in the previous week. 1401 deaths were registered, arate of mortality exceeding that which usually prevails at aseason of the year more inauspicious. Bronchitis has producedthe greatest number of fatal cases: 171 were attributed to this