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The Borough Analyst, J. Kear Colwell, Esq., F.I.C., has kindly supplied the
following notes: —
During the year 1931, 601 samples were submitted to me for analysis in
accordance with the provisions of the Food and Drugs (Adulteration) Act, 1928,
587 having been purchased with the usual formalities and 14 obtained informally.
Of this total only three (0-5 per cent.) proved to be adulterated—two being
formal and one an informal sample. These were samples of brandy, milk and
sausages.
Brandy.—The sample of brandy certified to be adulterated was obtained
informally and fulfilled the legal requirements as regards the spirit strength, but
was deficient in esters to the extent of at least 26-24 per cent., indicating that it
had been blended with plain spirit, practically pure alcohol, or distilled in a patent
still, either of which would have reduced the ester content to the extent found.
It may be explained, that the character and value of spirits depend upon the
presence of what are termed secondary bodies which pass over with the alcohol
in the process of distillation in the pot still and are subsequently elaborated during
the maturing of the spirit. In the case of brandy the determination of the esters
would give an indication that these valuable bodies are present and if so if they are
in something like the proper proportion. It is generally held that brandy should
contain at least 80 parts of esters per 100,000 of absolute alcohol (by volume).
It may be added that the patent still which is employed in the manufacture of
pure alcohol practically prevents these secondary bodies from distilling with the
alcohol and a spirit like brandy, though manufactured from the grape, may lose
much of its value if treated in this way.
Milk.—One of the samples of milk was deficient in fat to the extent of at
least 34-3 per cent. The Sale of Milk Regulations, 1901, provide that where the
percentage of fat in a sample of milk falls below 3-0 per cent. a presumption is
raised that the sample is not genuine.
Sausages.—The sample of sausages certified to be adulterated contained 100
parts of sulphur dioxide per million. If a vendor desires to sell preserved sausages
he may use not more than 450 parts per million of sulphur dioxide, but the fact
that they are preserved must be declared in some suitable way to the purchaser.