Good evening, and welcome to another episode of the Bore You to Sleep Podcast. I'm Teddy, your guide to a peaceful night's rest. Tonight, we delve into the intriguing pages of "A Treatise on Adulterations of Food, and Culinary Poisons" by Fredrick Accum, published in the year 1820. It's fascinating to explore the historical context of how food was manipulated during the early 19th century.

Before we immerse ourselves in the world of culinary revelations from the past, I want to express my gratitude to everyone who shared their kind words with me throughout the week. Your support is truly appreciated.

If you enjoy the podcast and would like to show your support, you can visit BoreYouToSleep.com. You can also connect with me on social media — I'm on Twitter and Instagram @BoreYouToSleep, and you can find me on Facebook by searching for Bore You to Sleep Podcast.

Now, as we embark on tonight's reading, I encourage you to find a comfortable position, close your eyes, and let the words carry you into a state of tranquility. Sleep is a vital part of our well-being, and my mission is to assist you in achieving the rest you deserve.

Thank you for joining me on this journey. Without further ado, let's begin our exploration into the world of "A Treatise on Adulterations of Food, and Culinary Poisons" by Fredrick Accum. Sweet dreams, and goodnight.