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60
Butter and Margarine and Lard.—Fifty-five samples of
butter were analysed, and of these, 2 were found to contain
water in excess of the permitted maximum. In one instance
the excess was 1.8 per cent. and in the other 0.5 per cent.
Five margarines and eight lards were also examined and
were reported genuine.
In the butters and margarines no case was found in which
the limit for boron preservation was exceeded.
Cocoa and Coffee.—Fifteen specimens of cocoa and
eleven of coffee were all passed as genuine. Arsenic was
specially tested for in the cocoas, but with negative results.
Meat and Fish Preparations.—Fifteen samples of
sausages, 10 meat and fish pastes, 7 of meat pies, 2 of beef
dripping, 1 of brawn, 1 of oxtail soup, 1 of prawns and 1 of
beef suet were examined during the year.
Of these, 2 fish pastes, 3 meat pies and 2 sausages were
found to contain boron preservative, the amounts found
varying between 14 grains and 1.4 grains per pound,
expressed in terms of crystallised boric acid, and, in the case
of the meat pies, on the meat portion only.
Conserves, Vegetables, &c.—Seven specimens of jam,
2 of lemon cheese, 5 of marmalade, and 1 of tomato
ketchup were reported genuine, whilst of 5 samples of peas,
2 contained a preparation of copper and were therefore
reported adulterated. The amounts found, expressed in
terms of crystallised sulphate of copper, were 1.4 grains and
1.5 grains per pound of peas.

The specimens of rice were examined for "polishing" by
talc, but with negative results.