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FOOD ADULTERATION. 105
Brawn.—Five samples were obtained in December, 2 being found to contain boron preservatives
in amounts equivalent to 6 75 and 105 grains per lb.
Mincemeat.—Of 26 samples purchased just before Christmas 5 were found to contain
varying amounts of salicylic acid, the average of the 5 being 1.96 grains, the maximum 3.36,
and the minimum 1.00.
It is difficult to find any justification for the use of preservatives in any of the above foods,
which are consumed very soon after manufacture, and the difficulty is increased by the fact
that the makers of 45 of the 63 samples (of all kinds) did not consider the use of preservatives
necessary. There are two other facts to be considered, viz., the time of the year (December),
when food does not undergo decomposition, and the want of uniformity in the amounts of
preservatives used. If 4.2 grains of boron preservative to the lb. of sausages is found by one
maker to be adequate, why should another use 15.25 ? One maker of brawn used little more
than half the quantity used by the other. In the case of mincemeat the amounts of sugar and
spices which enter into its composition should be sufficient to prevent any putrefactive changes,
provided the materials are sound when used. That proviso is, it is believed, the crucial point. It
is feared that the addition of preservatives to such commodities as the above points to the use of
materials which have been kept just too long, and that the preservatives are required to inhibit
changcs which are already in progress, but not markedly observable.
Lime Juice: Lime Juice Cordial.— During the summer recess 3 samples of these preparations
were take by the Inspector, 2 being found to contain salicylates in amounts equivalent
to 1.75 and 7.75 grains of salicylic acid to the pint—a sufficiently striking difference.
Later on, further samples to the number of 37 were procured. So far as could be ascertained,
each sample was the product of a different maker, but as many of the bottles bore labels with the
vendors', and not the manufacturers', names, and others had labels without any names, there
was probably some duplication of samples.
Of the 39 samples secured, 11 were found to be free from preservatives. In the others
(28 samples) salicylates were found in amounts varying from l.00 to 7.75 grains (calculated as
salicylic acid) per pint.
The prices of the 11 preservative-free samples ranged from 6½d. to 1s. per pint, and those
of the samples with preservatives from 7½d. to 1s. 2d. There were 2 samples at 1s. per pint
free from preservative ; 3 at 1s. 1d., containing respectively (the equivalents of) 1 grain,
grains, and 5¼ grains of salicylic acid; and one at 1s. 2d. containing 3½ grains. The
average amount of salicylates (calculated as salicylic acid) was 4.6 grains per pint. The
following scheme of prices and amounts of salicylates indicates that there is no real connection
between the two.
Price 6½d. 7½d. 8d. 8½d. 9d. l0½d. 1s. 1s. 1d. 1s. 2d. Totals.
(per pint).
Genuine. 1 2 — 1 2 1 2 — — 9
1-2 grains — 2 — — — — — 1 — 3
2-3 „ — — — 1 — — — — 1 2
3-4 „ — 1 — 2 — — — 1 1 5
4-5 „ — 3 — — — 1 — — — 4
5-6 „ — 1 — 2 2 — — 1 — 6
6-7 „ — 2 1 1 — — — — 4
7-7-5 „ - 1 1
7-5-7-75 grains — — — 2 — — — — — 2
Three samples (2 genuine at 3½d. and 5½d. and 1 with preservative at 5d.) were sold in
bottles containing less than one pint.
The results of the analyses were reported to the manufacturers concerned, and a good deal
of correspondence ensued. Certain firms referred to the first recommendation of the Depart-
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