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With these conclusions I heartily concur, and recommend
that a communication be sent by the Council to the Local
Government Board supporting these recommendations, and
asking them to take steps for carrying out legislation on
these lines."
Self-Raising Flour,
The Food Inspectors have recently taken five samples of selfraising
flour, with the following results: —
Sample No. 1 contained 1 per cent, of self-raising
ingredients.
Sample No. 2 contained 0.52 per cent.
Sample No. 3 contained 1.1 per cent.
Sample No. 4 contained 16 per cent.
Sample No. 5 contained 0.81 per cent.
The self-raising ingredients here referred to are acid calcium
phosphate and bicarbonate of soda.
To the first one the Public Analyst added free from sulphates
and arsenic.
To the second and third he added "a good self-raising flour
should contain about 3 per cent, self-raising ingredients."
To No. 4 he added "the sample contained an excessive
amount of self-raising ingredients, 3 per cent, being about the
maximum amount usually employed. The acid phosphate contained
no excess of Calcium sulphate."
To No. 5 was added a self-raising flour of average quality
should contain about 2 per cent, of self-raising ingredients.
As the comments here quoted showed that there was apparrently
no standard either legal or customary we did not feel
justified in following up the analysis by a prosecution. I
have carefully read the report to the Local Government Board
of 1911 by Dr. J. Hamell on the subject of baking powders, and
I also requested the Public Analyst to conduct some experiments
in actual baking, but these are so inconclusive that I do
not think it is possible to proceed further in the matter unless
the Board can see their way to investigate the matter further,
with a view to prescribing a standard. Mr. Bodmer found that
.52 per cent. did not "rise" and that 2 per cent. "rose well,"