Sulfate of Iron Used in Tea and Beer
Poets involved
What happened
Sulfate of iron, also known as copperas, was added to tea and beer in the 19th century to enhance their color and astringency. This practice was exposed by chemists, who found that it was common in both the tea and brewing industries. While not as immediately dangerous as some other adulterants, iron sulfate can cause digestive issues and was often used in conjunction with other harmful substances.
Literary impact
The addition of iron sulfate to tea and beer was part of the broader pattern of deception that concerned Victorian social commentators. Writers like Matthew Arnold and John Ruskin saw such practices as evidence of the decline of traditional values and the rise of a purely commercial society. The theme of 'coppered' drinks appears in the works of several poets who were concerned with the effects of industrialization on public health.
Source: Victorian Web
