An essay on culinary poisons. Containing cautions relative to the use of laurel-leaves, hemlock, mushrooms, copper vessels, earthen jars, etc. With observations on the adulteration of bread and flour, and the nature and properties of water / [J. Robertson].

  • Robertson, J. (Joseph), 1726-1802.
Date:
1781
Catalogue details

Licence: Public Domain Mark

Credit: An essay on culinary poisons. Containing cautions relative to the use of laurel-leaves, hemlock, mushrooms, copper vessels, earthen jars, etc. With observations on the adulteration of bread and flour, and the nature and properties of water / [J. Robertson]. Source: Wellcome Collection.

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    ( 4* ) at the fame time, preferve it wholefome and good *. 3. A common way of purifying water is by fil¬ tration. Water, which is filterated through por¬ ous flones, is extremely clear and limpid; but fome writers have afferted, that it acquires a pe¬ trifying quality in its paffage, which, at length, may produce difagreeable effedls However this may be, thefe flones are too dear for common ufe. v >■ , ■ • Dr. Rotheram afferts, that one of the readiefl and befl methods of filtering water, is, to let it run through a bed of clean fand. This is, he fays, preferable to the filtering-flone, as it per¬ forms its work much fooner; and the grains of fand are of fo many different figures, that they are pretty fure to flop the progrefs of any bodies of fenfible bulk, in palling through them§. ‘ V r * * . ''s«v * Eoerh. Chem. vol. 1. p. 348, \ . • f • • r M. Amy on Citterns; but fee above, p. 31. § If you view ten thoufand grains ..of fand through a ml- crofcope, you will fcarcely find two of the fame fize and fhape. Rotheram’s Philofophical Inquiry, p. 48. *' ' * : , ■ :• ’ ' A friend