A treatise on adulterations of foods, and culinary poisons
Subtitle: exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionary, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy and methods of detecting them
By: by Frederick Accum
Contributors: American Institute of Wine & Food
Edition: The fourth edition.
Publisher: Sold by Longman, Hurst, Rees, Orme, and Brown
Published: 1822
Place of publication: London
Language: eng
Number of pages: 344
Subjects: Food adulteration and inspection; Food contamination
Notes: Advertisements on p. 1-12 at front (dated April, 1831) and p. [1-4] at back.

Simon, A.L. Bib. gastronomica, 18