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82
Sponge Cakes, Fairy Cakes, &c.
During the year 11 samples of sponge cakes were submitted
to the Public Analyst. All these samples were procured informally,
and were found to be genuine.
Butter.
During the year 88 samples of butter were submitted for
examination. Of these 24 were taken in the form prescribed by
the Acts, and the remaining 64 samples were purchased informally.
Of the 88 samples reported as genuine, 33 contained no
preservative other than common salt, whilst 55, or 62.5 per cent.,
contained a boron preservative.* The maximum quantity of this
preservative which was permitted in butter was 0.5 per cent. or
35 grains to the lb., but in no case was a greater quantity found
present, the average amount contained in the 55 samples amounting
to 0.23 per cent. or 16.1 grains to the lb. of butter, expressed in
terms of crystallised boric acid. The average moisture content
for all the samples (88) was found to be 14.0 per cent.
Margarine.
Twenty-four samples of margarine were purchased and submitted
to the Public Analyst for examination, all of which were
procured informally.
The provisions of the Public Health (Preservatives, etc., in
Food) Regulations, came into force at the beginning of the year
in regard to this article, and it is satisfactory to record that all
these 24 samples were reported as being free from preservative.
Reference to former annual reports indicates that previously
it was exceptional to find a sample of margarine which did not
contain a boron preservative.
The average water content of these 24 samples was 14.2 per
cent.
Sausages, Preserved Meats, &c.
Ten formal samples of potted fish and fish paste; 9 formal
samples of preserved and potted meats; 28 formal samples of
sausages (including 6 of luncheon sausage, and 2 of breakfast
sausage), and 4 formal samples labelled "Preserved Sausage"
were submitted to the Public Analyst during the year. These
were reported to be genuine with the exception of 2 samples of
sausages which contained respectively 262 and 326 parts per million
of Sulphur Dioxide.
* The addition of preservatives, other than common salt, to butter, is
prohibited by the Public Health (Preservatives in Foods) Regulations, from
the 1st January, 1928.