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A few of the samples reported against are perhaps of sufficient
interest to call for special comment.
Dried Mint. A sample of pre-packed dried mint (sold in
sealed packets) was submitted for analysis, and certified to contain
40 per cent, of dried leaves foreign to genuine mint. Proceedings
were directed to be taken against the retailer, and also against the
wholesale firm, for aiding and abetting.
Both summonses were dismissed, the retail defendant being
ordered to pay the cost of the summons.
A press report of this case stated that the learned magistrate,
in dismissing the summons against the wholesale firm, when giving
a reserved judgment, said: "It was quite clear on the decided
cases that the defendants could not be said to have aided and
abetted the shopkeeper, nor could they be held to have counselled
and procured. The defendants did not know who was going to
sell the article, they did not know to whom it was going to be sold,
and they did not know on what terms it was going to be sold."
Mint Sauce. Two samples of mint sauce, sold in sealed bottles,
were certified to contain not less than 20 and 10 per cent, respectively
of leaves foreign to those of genuine mint.
A summons was issued in respect of the former sample, and
was dismissed under the Probation of Offenders Act, the magistrate
ordering the defendants to pay 40s. costs. At the hearing it
was stated, on behalf of the defendants, that the adulteration did
not take place in this country.
Milk Powder. During the course of the year certain premises
in the Borough used for the purpose of making "manufactured
milk" were visited. At the time of the visit work was in progress,
and it was found that a liquid preparation was being made from
dried milk powder, cream, and tap water.
In answer to questions, the proprietor stated that the preparation
was sold to bakers and confectioners as "liquid milk powder."
Informal samples of the dried milk, cream, and the liquid made
therefrom were taken for analysis.
The liquid milk powder was certified to contain 17-17 per cent,
total solids (in normal milk the total solids vary from 12 to 13 per
cent.), and the fat content was 3.7 per cent. The mineral matter
was 1-14 per cent., whereas in ordinary milk it is about 0.75 per cent.
The dried milk powder contained only traces of fat, and the cream
had a fat content of 53.5 per cent.
When submitting these samples for analysis the Public Analyst
was asked to give consideration to the question of whether it
would be possible to detect by analysis any difference between
milk reconstituted from dried milk powder, cream and tap
water, and fresh cow's milk.