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103
per cent. There had been no prosecution against vendors of condensed
milk for the addition of sugar. Prosecutions had hitherto
been for deficiency of cream. Now, however, many of the labels on
condensed milk cans disclosed the fact that the milk had been
skimmed or the cream removed. The present sample complained of
was called the "Acorn" brand, and was described as "condensed
machine-skimmed milk." In addition to containing 44.74 per cent,
of sugar, it was deficient in fat to the extent of at least 84 per cent.
Therefore it contained very little milk.—Mr. d'Eyncourt: That
would be due to the skimming.—-Mr. Eicketts: Yes. We cannot
complain of that, because the tin is labelled "skimmed milk." I
mention the fact to show what little milk value there is in the article.
If this label had gone further and stated that this was machineskimmed
condensed milk mixed with sugar we should have had no
ground for complaint.
Mr. Colwell's certificate, dated July 17th, 1902, was as follows:—
" I am of opinion that the said sample contained the parts as
" under:—
Water, proteids, lactose and mineral matter 53.66 per cent.
Pat 1.60 „
Cane Sugar 44.74 „
"I am of opinion that the said sample is prepared from milk
"deficient in fat to the extent of at least 84 per cent. I am also
"of opinion that the said sample contained the percentage of
"foreign ingredient as under—at least 44.74 per cent of cane
" sugar.*
In support of the case, Mr. Colwell said that sugar arrested
fermentation, but it did not prevent it. Probably unsweetened
condensed milk would not keep as long as sweetened condensed
milk, but it was unnecessary to add sugar to condensed milk.—Mr.
Beck, for the defence, said the case was one of considerable
° In the Report of the Health of Liverpool, 1898, Dr. Hope gives records of 22
analyses of condensed milk, none of which had as much cane sugar as 44 per
cent. In 1901, Dr. Hope reported:—"Thirty-three samples of condensed milk
"were examined, and the great majority were not sterile. There can be no
"doubt that condensed milk is a most unsatisfactory product. Bacteria are
"usually present, their products are masked by the large quantity of sugar
" present, but their irritant properties are not destroyed."