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margarine. Of the Wines and Spirits examined, only one—a specimen
of Rum—contained added water.
Some attention has been given lately to the composition of
Chocolate Swiss Rolls. It is, perhaps, difficult to prescribe what such
compounds should contain. Indeed it may not even be desirable to
do so, but it would be agreed that they should contain some reasonable
proportion of chocolate and not be merely dyed. Methods have been
devised for the proximate determination of chocolate in such commodities.
One such sample was submitted as "Chocolate and Cream
Roll." This was found to be wholly devoid both of chocolate and of
cream. Two other samples of Chocolate Swiss Roll likewise contained
such small proportions of cocoa that I was of opinion that they were
improperly so described. It may be hoped that there will be some
improvement in this connection.
It is increasingly necessary to examine materials for metallic
contamination. Indeed, there is a general tendency for the amount
of work which needs to be done on any particular sample constantly
to increase. One brand of Tomato Puree was found to be contaminated
both with copper and with tin, the figures being in excess of the
usually accepted limits. A sauce also showed evidence of some slight
contamination with copper which is usually found to be derived from
copper or brass sieves or other utensils. Two Pearl Barleys were
found to contain small quantities of talc added for facing purposes.
This practice is unnecessary and undesirable and is being discouraged.
A number of samples of sugar have been examined, following a report
that some seriously contaminated sugar was distributed. None of it
could be found within the Borough.
It will be seen that apart from the few cases of deliberate adulteration,
the majority of offences which come to our notice are due to
some dereliction of duty on the part of manufacturers or wholesalers
rather than the retailers. It is perhaps unavoidable that the development
of new methods and new commodities tend to change the composition
of various foodstuffs and stress of competition tends to
deteriorate them. A difficult, yet most necessary part of the duty of