In 1871, however, Edmunds began obtaining chocolate creams, taking them home and lacing them with strychnine, then returning them to the vendors, who then sold them to the public, not knowing that they had been poisoned.
In 1871, however, Edmunds began obtaining chocolate creams from the local confectioner, John Maynard. Maynard then sold them to the public, not knowing that they had been poisoned.