Adulteration of Silk
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A short 1890 magazine article on how raw and thrown silk was adulterated with moisture, gum, sugar and fatty substances to add weight, and how continental "conditioning houses" assayed silk to detect it. It describes the tests for humidity, boiling-off loss, length per weight, elasticity, twist and lustre. It also argues that British silk manufacturers lagged behind the French in applying chemistry to their trade.
- Type
- Article
- Date
- 1890
- Language
- English
- Pages
- 2
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From Ralph Griswold's Digital Archive, delivered by the University of Arizona.
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