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LICENTIATE OF THE ROYAL COLLEGE OF PHYSICIANS;
AND SOCIETE DE MEDECINE OF GENEVA, ETC.
Few questions have lately engrossed so large a share of the public attention, as that which relates to the adulteration of our aliments. The time has now arrived when, thanks to the progress of chemical and microscopical analysis, the attempts so frequently made to adulterate food, are no longer capable of concealment, and we hail with gratitude and satisfaction, the recent efforts of Parliament to put a stop to a practice, so injurious to the best interests of the country.
With the view of attaining an end so important to the health of the population at large, but more particularly to that of the labouring classes, it appears to me that the first step to be taken, is to investigate carefully and without any exaggeration, the different modes employed for adulterating our food, with their effects upon health ; and next to determine the causes which have led to these