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103
TABLE III.
Other Articles.
Nature of sample.
Examined.
Adulterated.
Formal.
Informal.
Total.
Formal.
Informal.
Total.
Almonds, ground
—
4
4
—
0
0
Cakes, sponge
—
12
12
—
0
0
Cheese and tomato
paste
—
1
1
—
0
0
Custard powder
—
18
18
—
0
0
Dripping
—
12
12
—
1
1
Fish, canned
—
13
13
—
0
0
,, paste
—
3
3
—
0
0
Fruits, dried
—
21
21
—
0
0
Jelly, table
—
9
9
—
0
0
Junket crystals
—
4
4
—
0
0
Lemonade powder
—
4
4
—
3
3
Mincemeat
—
4
4
—
0
0
Mustard, compound
—
2
2
—
0
0
Oatmeal
—
—
—
—
—
—
Olive oil
—
8
8
—
0
0
Peel, candied
—
4
4
—
0
0
Pepper
—
8
8
—
0
0
Rice
—
11
11
—
0
0
„ ground
—
2
2
—
0
0
Sausages
—
7
7
—
1
1
„ preserved
1
1
2
0
0
0
Spice, mixed
—
4
4
—
0
0
Sponge mixture
—
4
4
—
0
0
Suet, shredded
—
4
4
—
0
0
Wines, non-alcoholic
—
4
4
—
0
0
Total
1
164
165
0
5
5
Adulterated Samples.
The total number of samples taken in 1936 and certified by
the Public Analyst to be adulterated, or not to comply with the
requirements of the various Orders or Regulations, was 18, as
follows —
Milk.—Seven formal samples. (See following pages.)
Lemonade Powder.—Three informal samples prepared with
tartaric instead of citric acid.
Vinegar.—One formal and one informal sample, both deficient
in acetic acid to the extent of 96-25 per cent. Proceedings were
instituted against the vendor, who was fined £1.
Dripping.—One informal sample containing a slight excess of
water.
Butter.—One informal sample consisting entirely of margarine.
Sausage—One informal sample containing a sulphite preservative
the presence of which was undeclared.