Sellers at the time offered more than 80 artificial coloring agents, some invented for dyeing textiles, not foods [REF]...Thus, with potted meat, fish and sauces taken at breakfast he would consume more or less Armenian bole, red lead, or even bisulphuret of mercury.
Many synthesized dyes were easier and less costly to produce and were superior in coloring properties when compared to naturally derived alternatives [REF].