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Updated: May 11, 2025
"It was interested, as you may believe. I made myself the subject of a course of toxicological research, and, studying my food as it went down, I identified the frightful ingredients masking the mixtures of tannin and powdered carbon with which the fish was embalmed; and I penetrated the disguise of the marinated meats, painted with sauces the colour of sewage; and I diagnosed the wine as being coloured with fuscin, perfumed with furfurol, and enforced with molasses and plaster.
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