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Food Inspectors.
Particulars of Work, 1912.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
Food
Factories.
Backhouses.
Butchers.
Cowsheds.
Fishmongers, Friers
and Curers.
Food Stores.
Food Wharves
and Depots.
Fruiterers and
Greengrocers.
Icc Cream.
Markets.
Milk Sellers.
Restaurants and
Eating Houses.
Slaughterhouses.
Destruction of food.
Nuisances Reported.
Various.
Number of Samples
taken.
Visits.
Jam.
Butter and
Margarine.
Other.
Mr. Ashdown
2
...
...
...
3
533
2950
...
22
...
...
...
229
20
16
Re-visits
...
...
...
...
New occupiers or
Premises
...
...
...
...
...
...
...
...
...
...
...
...
...
...
...
...
...
...
...
251
8
37
102
213
7
93
608
4
79
36
380
434
142
19
87
33
198
589
Mr. Scott
Re-visits
...
...
...
...
5
...
1
27
...
6
6
...
15
11
...
...
...
...
...
New occupiers or
Premises
105
92
147
134
11
121
685
151
81
379
608
127
...
84
195
595
Mr. Hoskins
Re-visits
34
295
101
New occupiers or
Premises
...
...
...
7
3
1
9
46
...
13
11
...
27
10
...
...
...
...
...
358
42
129
249
347
18
217
1826
3249
230
117
781
1042
269
19
417
137
393
1200
Totals
Re-visits
New occupiers or
Premises
...
...
...
7
8
1
10
73
...
19
17
...
42
21
...
...
...
...
...
Food and Drugs.
In Tables XIII. and XIV. of Appendix will be found a list of the samples taken in 1912, and
the action taken ; 1,175 samples were taken, compared with 1,214 in 1911 and 1,172 in 1910. Of
these 8.1 per cent, were found adulterated, compared with 11.4 per cent, in the previous year and
9.6 per cent, in 1910.
The most notable feature of the analysis of samples of this and recent years is the number of
adulterations of milk which show the addition of small percentages of water, ranging from 1.5 to
4.0 per cent. This is due to the present standard which requires 3 per cent, of fat and 8.5 per cent,
of non-fatty solids. Magistrates and others are liable to forget that this so-called " standard "
represents the lowest limit below which milk must not go. The vast majority of natural milks show
considerably higher figures, and the result is that the samples are watered down so as to be as near
as possible this " standard " and the small percentages show that they occasionally overstep the mark.
Sixteen per cent, is the amount of water allowed in butter, and it is astonishing how closely
manufacturers keep to this amount, but occasionally they also overstep the mark, but even this
small percentage beyond the legal limit is very beneficial to the trader if undetected, since he can
make a very large profit out of 1 per cent.
In the accompanying table will be seen the percentages of milk fat in the various samples
of milk.
Milk Fat.
Under
3 per cent.
Year.
Total
Samples.
3 per cent. and
under 3.5 per cent.
3.5 per cent, and
under 4 per cent.
4 per cent, and
over.
Percentage
of total.
Percentage
of total.
No. of
Samples
Percentage
of total.
No. of
Samples.
Percentage
of total.
No. of
Samples.
No. of
Samples.
1903
371
32
8.6
134
36.1
135
36.4
70
18.9
419
39.1
103
24.6
1904
5
1.2
147
35.1
164
1905
505
9
1.7
216
42.8
168
33.3
22.2
112
211
178
35.1
115
22.7
1906
507
3
0.6
41.6
3.9
1907
617
24
232
37.6
249
40.3
112
18.1
226
39.3
79
13.7
1908
575
12
2.1
258
44.9
46.0
37.5
109
15.1
1909
722
10
1.4
332
271
5
1910
0.7
96
14.2
676
294
43.5
281
41.6
1911
778
50.8
22
2.8
395
282
36.2
79
10.2
306
38.8
8.8
1912
787
37
4.7
375
47.6
69
Average
10 years.
596
15
2.8
259
42.6
226
37.8
94
16.8