 | Arthur Hill Hassall - 1876 - 968 pages
...in no case be deposited in cream-coloured earthenware. ' The baking of fruit tarts in cream-coloured earthenware, and the salting and preserving of meat...composition of which lead enters as a component part.' Another source of metallic contamination in cooked articles of food is the solder employed, especially... | |
 | Arthur Hill Hassall - 1876 - 914 pages
...in no case be deposited in cream-coloured earthenware. i The baking of fruit tarts in cream-coloured earthenware, and the salting and preserving of meat...attack utensils covered with a glaze in the composition ot which lead enters as a component part.Another source of metallic contamination in cooked articles... | |
 | 1888 - 808 pages
...fusible glaze is applied to them. /Koum goes on to say : " The baking of fruit-tarts in cream, colored earthenware and the salting and preserving of meat are no less objectionable. All kinds cf food which contain free vegetable acids or saline preparations attack utensils covered with a glaze... | |
 | Timothy Morton - 2000 - 184 pages
...of fruit tarts in cream-coloured earthenware, and the salting and preserving of meat in leaden pans, are no less objectionable. All kinds of food which...composition of which lead enters as a component part. The leaden beds of presses for squeezing the fruit in cyder countries, have produced incalculable mischief.... | |
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The baking of fruit tarts in creamcoloured earthenware, and the salting and preserving of meat in leaden pans, are no less objectionable. All kinds of food which contain free vegetable acids, or saline preparations, attack utensils covered with a glaze,... 