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Food Inspectors.
Particulars of Work, 1911.
1
2
4
11
13
14
15
16
17
4
Visits.
3
5
6
7
8
9
10
12
Food Wharves
and Depots.
Destruction of Food.
Nuisances Reported.
Butchers.
Cowsheds.
Fishmongers, Friers
and Curers.
Food Stores.
Fruiterers and
Greengrocers.
Ice Cream.
Milk Sellers.
Restaurants and
Eating Houses.
Slaughterhouses.
Food
Factories.
Bakehouses.
Markets.
Number of Samples
Taken.
Various.
Jam.
Butter and
Margarine.
Other.
-
345
-
Re-visits
2
-
-
8
-
5
2364
12
-
16
-
128
17
6
-
Mr. Ashdown
94
-
New occupiers or
Premises
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
11
482
Re-visits
248
43
104
315
134
22
74
45
325
46
19
42
602
7
454
142
23
Mr. Scott
5
-
New occupiers or
Premises
-
2
-
3
17
-
2
-
13
2
-
-
-
-
-
1
-
9
105
623
141
126
Re-visits
100
25
80
95
124
192
386
599
138
-
140
54
218
Mr. Hoskins
613
8
New occupiers or
Premises
-
10
12
22
-
-
-
6
1
-
24
11
-
-
-
44
-
-
32
Re-visits
350
123
199
244
2578
227
1081
254
276
1221
447
20
1422
171
727
280
23
228
Totals
-
New occupiers or
i Premises
-
13
1
-
7
-
17
24
37
-
61
-
13
-
-
-
-
10
Food and Drugs.
In Tables XIII. and XIV of Appendix will be found a list of the samples taken in 1911,
and the action taken; 1,214 samples were taken, compared with 1,172 in 1910 and 1,219 in 1909.
Of these 11.4 per cent, were found adulterated, compared with 9.6 per cent, in the previous year
and 7.9 per cent, in 1909.
The most notable feature of the analysis of samples of this and recent years is the number of
adulterations of milk which show the addition of small percentages of water, ranging from 1.5 to
4.0 per cent. This is due to the present standard which requires 3 per cent, of fat and 8.5 per
cent, of non-fatty solids. Magistrates and others are liable to forget that this so-called " standard "
represents the lowest limit below which milk must not go. The vast majority of natural milks show
considerably higher figures, and the result is that the samples are watered down so as to be as near
as possible this "standard" and the small percentages show that they occasionally overstep the mark.
Sixteen per cent, is the amount of water allowed in butter, and it is astonishing how closely
manufacturers keep to this amount, but occasionally they also overstep the mark, but even this
small percentage beyond the legal limit is very beneficial to the trader if undetected, since he can
make a very large profit out of 1 per cent.
In the accompanying table will be seen the percentages of milk fat in the various samples
of genuine milk.
Year.
Total Genuine Samples.
Milk Fat.
Under
3 per cent.
3 per cent, and
under 3-5 per cent.
3.5 per cent, and
under 4 per cent.
4 per cent, and
over.
No. of
Samples.
Percentage
of total.
Percentage
of total.
No. of
Samples.
No. of
Samples.
Percentage
of total.
No. of
Samples.
Percentage
of total.
1903
371
32
8.6
135
70
18.9
134
36.1
36.4
1904
419
5
1.2
35.1
164
39.1
103
147
24.6
1905
505
9
1.7
216
42.8
168
33.3
112
22.2
1906
211
507
3
0.6
41.6
178
35.1
115
22.7
1907
24
3.9
232
37.6
249
617
40.3
112
18.1
575
12
1908
2.1
258
44.9
226
39.3
79
13.7
1909
10
722
1.4
332
46.0
271
37.5
109
15.1
676
0.7
294
1910
5
43.5
281
41.6
96
14.2
22
395
282
36.2
1911
778
2.8
50.8
79
10.2
Average
9 years.
13
246
42.0
217
97
17.7
2.5
574
37.6