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209
BUTTER.
Of the 42 samples examined, it will be seen that 11 were
adulterated, or 26.2 per cent. of those examined. This is slightly
less than was the case last year, when the adulterated samples
rose to 29.8 per cent.
The percentage of foreign fat in the adulterated samples varied
from 76 to 95 per cent., and the mean of the percentage of foreign
fat reached an average of 84.7 per cent.
Boric acid had been used in two cases as a preservative. It is
needless for me to point out how largely margarine seems to be
sold for butter in the parish.
COCOA.
There were eight samples of cocoa examined, and of these one
was adulterated. The sample contained 35 per cent. of cocoa, the
remainder consisting of 30 per cent. starch and 35 per cent. of
sugar. These are the usual adulterants of cocoa.
SPIRITS.
Ten samples of whiskey, six of gin, three of brandy, and one of
rum were examined. Of these, one sample of whiskey was found
to be deficient in alcoholic strength, to the extent of nine degrees
below the legal limit fixed by the Sale of Foods and Drugs Amendment
Act of 1879.
The remaining samples do not call for special notice. It will be
seen that, as I pointed out last year, the practice of adulteration
of food and drugs in Hammersmith is limited to a comparatively
few substances as milk and butter. But it is to be noted that
these are among the most important of all foods, and it is greatly
to be regretted that the practice of selling these two articles of
food in an adulterated state is still so much in evidence.
I remain, Gentlemen,
Your obedient Servant,
Wm. CHATTAWAY, F.I.C.,
Public Analyst.
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