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4. The percentages given by the data in Table I. are as follows:—
Genuine Composition 99.25 per cent.
Adulterated 0.75 per cent.
MILK.
5. The particulars relating to the two samples of Milk reported as
adulterated are given in Table II.

6. The remaining 127 samples submitted were found to have the
normal composition of unadulterated milks, or of. milks which must
be regarded as unadulterated, and to be in accordance with the requirements
of the "Sale of Milk Regulations, 1901," 33 being of "Good"
quality, 81 of "Fair" quality, and 13 of "Poor" quality.
7. The application of the terms "Good," "Fair," and "Poor" to
samples of Milk is based on the following analytical data :—
Non-fatty solids 8.5 per cent. or over: —
With from 3.0 to 3.35 per cent. of fat, Poor Quality.
3.85 to 3.8 „ „ Fair Quality.
„ 3.8 and over „ „ Good Quality.
TINNED FRUIT.
8. Two of the samples contained slight traces of tin, insufficient in
amount to cause injury to health.
9. The presence of Salts of Tin in canned Foods is due to the solvent
action of the natural acid of the fruit or vegetable upon the tinned surface
of the containing vessel. These Salts are not added directly to the
food material as is the case with Copper Salts, when the latter are used
for the purpose of imparting a bright green colour to peas and other
vegetables. Salts of Tin have an irritant action on the gastro-intestinal
tract and their presence in a food would therefore tend to render such
food injurious to health.