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METALS—THE NOBLER.
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a
Copper scavenger." '' One would imagine," says playfully a journalist
of the hour, " that the tinned peas of the present day offer an
equivalent in Copper for anything we have lost in the copper
tea-kettle of the past."
However,
as far as anv fear need be entertained on this score, it has been
distinctly proved that a man of average weight can consume a grain of
Copper daily without sustaining the slightest injury : whilst with
regard to the drinking water treated as proposed, for annihilating any
noxious germs possibly contained therein, ten gallons of water so
metallic as to kill typhoid germs would not yield the tenth part of the
quantity of Copper which is contained in a single can of tinned green
peas.
Concerning
the cooking utensils mentioned in the Old Testament, the Septuagint
version renders the word " Brass " as " Kalkos "—Copper : and a wise
provision was ordained that " Starch " foods should be prepared—" in
Cupro "—in Copper utensils.
But
Copper stewpans used for any such purposes must be kept highly polished
as to their interior surface, else their bactericidal properties will
be greatly reduced.
Mr.
Norris, P.C.S., of the Technical College, Finsbury, says, " Foods
cooked in Copper vessels are not thought to take up any trace of
Copper, provided these vessels are kept perfectly clean. In those cases
where the acids in the foods are liable to attack the Copper, the
vessels must be tinned. Iron saucepans are commonly thus tinned ; but
if the tin has worn off, and exposes the food to the iron, then the
(tannic) astringent, or acids (e.g. of fruits) act upon the iron, and
produce dark iron compounds ; even a sugar solution will thus be acted
on by the iron, and turn black. Similarly fruit
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