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101
The extra milk samples have been taken at unusual hours (in the
evening, on Sundays), or in the streets. The percentage of adulteration
in these extra samples during 1905 was 10.4, as compared
with a percentage of 11.8 in the ordinary samples.
On February 21st, 1905, the Public Health Committee instructed
the taking of 40 additional samples of spirits during the financial
year ending March, 1906. On September 20th the first 20 of these
samples were taken with the following results —
Article.
No. submitted
to Analyst.
No. Genuine.
No. Adulterated.
Gin 5 5 —
Rum 5 3 2
Brandy 5 — 5
Whisky 5 1 4
Totals 20 9 11
On these findings the Public Analyst (Mr. J. Kear Colwell, F.I.C.),
issued a special report (with an appendix), from which the following
paragraphs are here quoted for reference:—
Gin.—Gin was originally understood to be a spirit brewed from
grain flavoured with juniper and re-distilled, but of late years it has
become the custom to add flavouring agents to any plain spirit and
re-distil. A variety of materials are used for flavouring, as each firm
engaged in the production of gin appears to have some secret mixture
for producing the desired effect. Gin may therefore be regarded as a
fairly pure alcohol flavoured. The analytical data obtained from it
are similar to those given by plain or patent still spirit; at present
the only standard being that contained in Section 6 of the Sale of
Pood and Drugs Act Amendment Act, 1879, which limits the reduction
of gin to 35 degrees under proof. So long, therefore, as the public
obtains a fairly pure alcohol of the requisite strength it is of relatively
small importance from what source it is derived, as by chemical
treatment and the use of patent stills most objectionable matters may
be eliminated. The five samples in question all give such figures as
might be expected from patent still spirits.