The Works Diary of George Dodds 1772-1788

摘要

Alum was a prized commodity from medieval times mainly because of its property as a mordant in which it could fix dyes to fibres thereby increasing fastness. However, it had other uses, some good — in printing and medicine — and some unpleasant — the adulteration of food and drink. Frederick Accum's Treatise on the Adulteration of Food and Culinary Poisons of 1820 gives unpleasant details of alum's use in bread, but it was also used to adulterate beer and wine.