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they had been prepared with iso-propyl alcohol, a much cheaper solvent medium
than the ordinary ethyl alcohol. The rum essence contained roughly 60 per cent,
of iso-propyl alcohol, 34 per cent, of water, and 2 per cent, of ethyl alcohol with
appropriate mixture of esters and fusel oil. Iso-propyl alcohol has been stated to
be 1½ times to twice as intoxicating as ordinary ethyl alcohol, but I have been
unable to find any authentic evidence on the point. It is interesting to add that
when public attention had been called to this preparation and extra label was added
"highly concentrated, must not be drunk as a beverage." There are no standards
for this type of food ingredient, and if used as directed, there is no evidence that
their consumption would have harmful effects.
Standards for Cream, Cheese and Other Food Products.—Once again it is
necessary to refer to the urgent need of some definite standards for food products.
A Committee has been appointed with reference to this subject and has already
heard certain evidence, but I do not think the question can bo dealt with efficiently
by a large body sitting for a comparatively short time, and feel that the appointment
of a small Permanent Committee or Board of Reference which might consider
standards, or, any necessary alteration of standards, from time to time, as occasion
arose, with power to make recommendations or amendments, would be the best
way of dealing with all these matters. The great advances which have been made
in the scientific investigation of the properties and composition of many foodstuffs
have made new standards imperative and such a body should be in a position to
consider the new methods, etc., of examination, which are constantly being evolved,
and to prescribe the appropriate value to be attached to them in determining the
purity, or otherwise, of articles of food.