3 ms·
I was thinking more along the lines of something like salt to which you could theoretically add an adulterant. Now what that would be without making the end res
by fbdab103 4y ago
I was thinking more along the lines of something like salt to which you could theoretically add an adulterant. Now what that would be without making the end result unpalatable is beyond my knowledge, but with the right financial incentives, I assumed someone could identify something.
- culi 4y agoMaybe but > nutmeg, cloves, mustard and dill. None of these were common as some sort of powder back then (nor today except nutmeg). All would be extremely difficult to fake