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Margarine.
34 informal samples of margarine were purchased to ascertain
whether the requirements as to stamping the wrappers were being
complied with. Of this number one purchase was served in an
unstamped wrapper, one bore part of the word margarine,
and two were indistinctly stamped.
Public Health (Condensed Milk) Regulations, 1923. These
Regulations prescribe the labelling and composition of condensed
milk. Every tin or other receptacle containing condensed milk
must have a label upon which is printed a declaration in prescribed
form, including a statement (in pints or fractions of a
pint) of the equivalent amount of liquid milk of the required
standard that the contents of the tin will make. All condensed
milk must contain not less than the appropriate percentages of
milk fat and milk solids as specified in the following table: —
Percentage of
Milk Fat.
Percentage of all Milk
solids, including Fat.
Description of Condensed Milk.
9.0
31.0
Full cream unsweetened
9.0
31.0
Full cream sweetened
-
20.0
Skimmed unsweetened
Skimmed sweetened
26.0
-
For the purposes of the equivalent standard, the milk must
contain not less than 12.4 per cent, of milk solids (including not
less than 3.6 per cent, of milk fat), and skimmed milk means
milk which contains not less than 9 per cent, of milk solids other
than milk fat.
During the year 1925 seven samples of full cream condensed
milk were taken. Each sample was found to comply with the
requirements of the Regulations as to labelling. The samples
were examined for the standard of composition, and all were
found to comply with the standard required.
Public Health (Dried Milk) Regulations, 1923. These Regulations
apply to dried milk to which no other substance has been
added and to dried milk contained in any powder or solid of which
not less than 70 per cent, consists of dried milk.

The declaration on the label must include a description of the
milk, and must also contain a statement as to the number of
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