Food adulteration

In the 19th century adulteration of food was common. Cheap substances were added to food and drink e.g. water was added to milk. Food adulteration could literally be lethal. Calcium sulfate was added to peppermints. In 1858 a sweet maker in Bradford sent somebody to obtain some from a druggist. However, by mistake, the druggist's assistant picked up some arsenic thinking it was calcium sulfate. The arsenic was added to the sweets. As a result, 200 people became seriously ill and 20 died. In Britain, food adulteration was eventually controlled by the Sale of Food and Drugs Act 1875 and the Food Adulteration Act 1899. Read more in my history of food.