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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 Em

written by "Accum, Friedrich Christian, 1769-1838"
...s more air, has a more lively taste than river water. Hence the insipid or vapid taste of newly boiled water, from which these gases are expelled: fish cannot live in water deprived of those elas... read more