At Home - Bill Bryson [36]
These assertions are routinely reported as fact, even though it was demonstrated pretty conclusively over seventy years ago by Frederick A. Filby, in his classic work Food Adulteration (1934), that the claims could not possibly be true. Filby took the interesting and obvious step of baking loaves of bread using the accused adulterants in the manner and proportions described. In every case but one the bread was either as hard as concrete or failed to set at all, and nearly all the loaves smelled or tasted disgusting. Several needed more baking time than conventional loaves and so were actually more expensive to produce. Not one of the adulterated loaves was edible.
The fact of the matter is that bread is sensitive stuff: if you put foreign products into it in almost any quantity, people will notice. But then this could be said about most foodstuffs. It is hard to believe that anyone could drink a cup of tea and not notice that it was 50 percent iron filings. Although some adulteration doubtless did happen, particularly when it enhanced color or lent an appearance of freshness, most cases of claimed adulteration are likely to be either exceptional or untrue, and this is certainly the case with all the things said to be put into bread (with the single notable exception of alum, about which more in a moment).
It is hard to overemphasize just how important bread was to the English diet through the nineteenth century. For many people bread wasn’t just an important accompaniment to a meal, it was the meal. Up to 80 percent of all household expenditure, according to the bread historian Christian Petersen, was spent on food, and up to 80 percent of that went on bread. Even middle-class people spent as much as two-thirds of their income on food (compared with about one quarter today), of which a fairly high and sensitive portion was bread. For a poorer family, nearly every history tells us, the daily diet was likely to consist of a few ounces of tea and sugar, some vegetables, a slice or two of cheese, and just occasionally a very little meat. All the rest was bread.
Because bread was so important, the laws governing its purity were strict and the punishments severe. A baker who cheated his customers could be fined £10 per loaf sold, or made to do a month’s hard labor in prison. For a time, transportation to Australia was seriously considered for malfeasant bakers. This was a matter of real concern for bakers because every loaf of bread loses weight in baking through evaporation, so it is easy to blunder accidentally. For that reason, bakers sometimes provided a little extra—the famous baker’s dozen.
Alum, however, is another matter. Alum is a chemical compound—technically a double sulfate—used as a fixative for dyes. (The formal term is a mordant.) It was also used as a clarifying agent in all kinds of industrial processes and for dressing leather. It provides excellent whitening for flour, but that isn’t necessarily a bad thing. For a start, a very little alum goes a long way. Just three or four spoonfuls can whiten a 280-pound sack of flour, and such a dilute amount would harm no one. In fact, alum is added to foods and medicines even now. It is a regular constituent in baking powder and vaccines, and sometimes it is added to drinking water because of its clarifying properties. It actually made inferior grades of flour—flour that was perfectly good nutritionally but just not very attractive—acceptable to the masses and therefore allowed bakers to make more efficient use of their wheat. It was also added to flour for perfectly legitimate reasons as a drying agent.
It wasn’t always that foreign substances were introduced with the intention of bulking things up. Sometimes they just fell in. A parliamentary investigation of bakeries in 1862 found many of them filled “with masses of cobwebs, weighed down with flour dust that had accumulated upon them, and hanging in strips” ready to drop into any passing pot or tray. Insects and vermin scurried along walls and countertops. A sample of ice