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14
ADULTERATION.
I have not been able to attend so much as I could wish to the
subject of the adulteration of food. The proper examination of
articles of diet involves sometimes chemical analysis, sometimes
investigations scarcely less elaborate of other kinds. To do this
in a manner at all to be depended on, requires the purchase of
sundry instruments and appliances of which I am not possessed.
The practice of using alum in making bread is very generally
admitted ; the quantity used is small, but I am of opinion is
sufficiently large to do harm. The possible amount of injury
may perhaps be small, but there are many persons who, estimating
it at a higher rate than others, would be glad to
procure the staff of life without any admixture, if they knew
how to do it. I think the remedy lies mainly with the purchasers,
by supplying themselves from those who profess to
make and sell the article perfectly pure, when their professions
might be occasionally tested by competent chemists.
I have examined many specimens of milk, as well as the means
at my disposal would permit me, and I believe that none of
them were adulterated with any pernicious or offensive substance.
The specific gravity was found to be lower than it ought to have
been according to the scales which have been published, showing
that the milk had, from a forced diet, been either produced
devoid of its richer and heavier elements, or that it had been
diluted by a thinner fluid. If the specific gravity of water be
supposed to be 1000, that of good milk should be 1031.
The present high price of meat is likely to be the means of
introducing to the markets frequented by the poor that which
is inferior in quality, if not unwholesome.
The Nuisances Removal Act, section 26, empowers the officer
of local authority to seize any food found exposed for sale of
unwholesome quality, or in an unwholesome condition. It has
not yet occurred to your officers to make any such seizure, but