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89
thick in consistency by the process of sterilisation it had
undergone. On the other hand, the use of such descriptive
words as "rich," "concentrated" and the like where the
cream contains only 20 per cent. or thereabouts of fat
constitutes false description and warrants a prosecution.
Butter, Margarine, Lard and Suet.
Thirty-seven samples of butter, eight of margarine, seven
of lard and two of beef suet were genuine. The last-named
contained no excess of starch, and no excess of water
occurred in any of the others.
Cheese.
A variety of cheeses were analysed during the year and
of those wrapped in tin foil it is satisfactory to record that
no metallic contamination was found. In five cases an
estimation of the fat content was called for; these were
Stilton, Cheshire, or Cheddar cheeses, and the results
showed no deficiency in this constituent.
In the Report for 1934 it was pointed out that standards
have been laid down for fat in Cheshire cheese. During
1935 other standards were produced for Stilton, Cheddar,
Caerphilly and cream cheeses. These standards all have to
do with National Mark produce. In the 1934 Report it was
mentioned that a Departmental Committee had pronounced
in favour of standards. None have so far been prescribed
by the Ministry of Health upon the strength of the Departmental
Committee's Report. It seems a pity that standards
have not been adopted for the protection of the consumer
and for the guidance of Local Authorities and their Officers,
as well as judges and magistrates. The want of standards
has been felt for a long time in respect of cream, vinegar
and not a few other foods, and many prosecutions for rather
gross adulteration have failed for the want. Even manufacturers
seem to be pressing in the matter; it has been
reported in the Press that negotiations are taking place
between the Ice Cream Association and the Milk Marketing
Board to secure a legal definition and standard for ice cream.