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It is satisfactory to observe that the occurrence of
boracic acid in milk is becoming much less frequent than
formerly. Its place is now largely taken by "Formaline"
which only requires to be used in very minute proportions,
and for which, in the absence of any evidence that it is
poisonous in the quantities likely to be taken by even the
largest milk consumers, I have deemed it unnecessary to
search.
Four samples of milk must be considered as of
abnormal composition, as they contained proportions of
fat much beyond what is ordinarily found, but were in
other respects with one exception, of decidedly inferior
quality. One of these samples contained boracic acid.
They were almost certainly the result of bad sampling on
the part of the vendor which may have been brought
about either by accident or design.
If accidental it is at least curious that fortune should
so frequently favour the vendor, as there only are 3
samples deficient in fat against 4 with too much, and in
the 4 deficient samples the deficiency in no case ex-
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