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and penalties again imposed. The amount of husk was 18| per cent, in
one, 27 per cent, in the other.
Sample 424 S., from the Analyst's return, contained genuine cocoa
and cocoa fat, apparently 14'7 per cent, of the total, and proceedings
were instituted, but on a third part being sent to Somerset House it
was found that chocolate nonpareils have a sprinkling of sugar pellets
on the top, and on this being excluded, the percentage of cocoa and
cocoa fat rose to 23'5 per cent., hence the summons was withdrawn.
This figure practically agrees with that of the City's Analyst, but he is
required by law to state his figures as percentages of the whole.
Sample 422 S., milk chocolate, had apparently 7'75 per cent, of
genuine cocoa and cocoa fat. The case was heard at the same time as
424 S., and was adjourned, and eventually withdrawn.
Spirits.—A few years ago considerable discussion arose as to what
the article should be to which the terms in common use should be
applied, and eventually a Royal Commission was appointed. The
Commissioners now report that they are unable to recommend that the
use of the word "whisky" should be restricted to spirit manufactured by
the pot-still process, stating that they have received no evidence to show
that the form of still has any necessary relation to the wholesomeness of
the spirit produced. They have framed a definition of "whisky" to
which the product of both the pot and patent still processes may
conform. According to it whisky is a spirit obtained by distillation
from a mash of cereal grains saccharified by the diastase of malt.
The term "brandy" is applicable to a potable spirit manufactured
from fermented grape-juice and from no other materials, but the compounded
spirit recognised by the name of "British-brandy" is entitled
still to be sold under that designation.
"Rum" is defined as a spirit distilled direct from sugar-cane
products in sugar-cane-growing countries.
"Gin" should be made from cereals, juniper berries being an
essential for the subsequent flavouring.
The Commission suggests for consideration the formation of a
Committee from which advice might be obtained by local authorities on
technical questions affecting the administration of the Food and Drugs
Acts. They also suggest that Magistrates, when hearing cases under
these Acts, might have the assistance of assessors with practical or
scientific experience.
During the year 10 samples of Brandy and 9 each of Gin, Rum and
"Whisky were taken. Four of the brandies were inferior and two were
adulterated with other spirit than that derived from fermented grapejuice
to the extent of 55 per cent. The adulteration did not appear