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186
The percentage of adulteration for the year in the case of Milk
is 8.8 as compared with 9.7 for the preceding year. The percentage
of adulteration calculated from the Local Government Board
Returns for the whole Metropolis for the year 1907, was 11.1.
Butter.—During the year 210 samples were examined, and of
these 148 were found to be genuine, 12 genuine but of inferior
quality, and 50 adulterated.
The percentage of adulterated samples was therefore 23.8, and
of inferior samples 5.7 per cent.
All of the adulterated Butters consisted of Margarine. The
extent of adulteration is given below:—
80 to 90 per cent. Foreign Fat 10 samples.
70 to 80 „ „ 31 „
60 to 70 „ „ 1 „
50 to 60 „ „ 1 „
40 to 50 „ „ 6 „
30 to 40 „ „ 1 „
One of the above samples also contained 1% excess of water.
After deducting the repeat samples taken for information the
percentage of adulteration for Butter is 8.0 as compared with 5.7 for
last year.
Coffee and Coffee and Chicory Mixtures.—Of the six
Coffees analysed five were of genuine quality, and one was adulterated
with Chicory to the extent of 40%. Of the six samples of
Coffee and Chicory, three were genuine, and three which contained
a high percentage of Chicory were returned as inferior.
Cocoa.—Three of the Cocoa samples examined were adulterated.
The adulteration in all three cases consisted of the addition of sugar
and foreign starch to the extent of between thirty and forty per cent.
of each adulterant, and in one of the samples the Cocoa matter
present contained not less than nine-tenths of its weight of Cocoa
shell.
Spirits.—Two samples of Scotch Whisky, two of Rum, and
two of Gin were submitted for analysis during the year, and of these,
three samples—both the Whiskies and one of the Gins—were diluted
practically to the limit, and were returned as inferior.
Condiments.—Twelve samples of Pepper, including five black,
two white, and five Cayenne, were all found to be genuine, as also
were eight samples of Mustard.