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97
Wines, Spirits Cordials, &c.
Eleven samples of wine were examined during the year
and were found to be free from preservatives and any
deleterious ingredients. Special tests for methyl alcohol all
gave negative results. Where it was possible to make
determinations of the amount of methyl alcohol, the results
were satisfactory; eight samples contained amounts between
10 and 15 per cent. by volume. One sample, though sold
as a wine, bore a label which described it as " Concentrated
Essence of Green Ginger Wine." This was reported
adulterated because it consisted merely of a slightly gingerflavoured
solution of tartaric acid coloured with burnt sugar.
Of a series of six whiskies, one was 38.16 degrees under
proof, whereas the Food and Drugs Act provides that all
spirits should be not more than 35 degrees under proof.
The alcoholic strength recorded is such as to indicate that
the sample contained 4.86 per cent. of added water.
Though the summons against the vendor was dismissed
under the Probation of Offenders Act, five guineas costs
were awarded to the Council.
One peppermint cordial contained sulphur dioxide and
another contained benzoic acid, the preservative in both
instances being present in amounts within the limits permitted
by the Preservative Regulations. Since the peppermint
oil contained in these cordials is itself a powerful
preservative, it is difficult to imagine any need for the
addition of other preservative substances.
A specimen of brandy essence and one of rum essence
had the composition of flavourings usually sold under these
names and were therefore reported genuine, though they
probably owed nothing to brandy in the one case or rum
in the other.
A sample of blackcurrant drink cubes and one of ginger
beer cubes upon analysis proved to be merely compressed
cubes of sherbet with blackcurrant and ginger flavourings.
Three lemonade powders were passed as genuine, as also
was a ginger-flavoured cordial sold under a proprietary
name which might be taken to suggest that it contained