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44
infectious disease had been caused by children partaking
of the milk. The milk was found to be quite normal,
clean and of good quality.
The samples of rye flour and bread were brought to
the office by a man who complained that the stock of flour
held by a certain baker was bad. It was found afterwards
that the man was a discharged workman, who had a quarrel
with his former employer. The flour and bread were quite
good. Rye always has a bitter taste, particularly if
allowed to ferment with yeast.
The cream samples were taken informally for information
in connection with the administration of
the Milk and Cream Regulations.
The margarines were taken in consequence of the
sale in many cases of margarine as batter, being served
in plain wrappers instead of being marked as required by
the Margarine Act, 1877, etc. In four cases this was
found to be so, in connection with samples taken informally;
official samples were afterwards taken, and
prosecutions resulted successfully.
The samples of Nut Margarine were taken in the
course of an enquiry into the relative nutriment values of
margarine and butter. Nut Margarine is in almost all
cases mainly composed of cocoa-nut fat. The Local
Government Board has had an enquiry into the subject,
and it is said has come to the conclusion that there is
little difference in the nutritive values of nut and butter
fats. From the public press it appears that an
Inspector of the Local Government Board in his
report to one of the Guardian Boards in the East
Riding of Yorkshire, stated his opinion that the nutritive
values of the two fats were very nearly (stated in
figures) as fifteen and sixteen.