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preservative has been added. Further, Article IV (a) prohibits the
addition of any thickening substance to cream or preserved cream.
Subject as provided in sub-division (1) of Article V, the Regulations
come into operation on the 1st October, 1912. Sub-division (1) of
Article V provides that every seller of preserved cream shall in every
advertisement, price list, or trade list which is used in connection with the
sale of preserved cream for human consumption, describe that article as
preserved cream, and in no such document shall any words be contained
which might imply that the preserved cream is cream to which a
preservative substance has not been added. The provision in this
sub-division of this Article will come into operation on the
1st January, 1913.
In order that sellers of milk and cream in the City be made fully
acquainted with the requirements of these regulations, they have been
circularised on the subject.
Seven vendors of cream were eventually written to with reference to
failure to properly label receptacles in conformity with the Regulations.
The City Analysts raised certain questions in connection with the
carrying out of the Regulations, and the Council referred the matter to
the Local Government Board, and suspended further action pending
a reply.
Butter.—Of the 289 samples purchased and submitted for analysis,
17 were found to be adulterated. Eleven prosecutions and ten convictions
were obtained. In one instance the summons was not served,
as the defendant was found to have left the neighbourhood without
leaving a trace of his whereabouts. The remaining adulterated samples,
six in number, were unofficial or "test" samples. Boric acid was found
in most of the samples, but was, in each case, under -5 per cent., which
is the maximum amount permitted.
Sausages, Meat Pies, &c— Samples were taken during 1912 of
sausages, meat pies, &c., with the following results:—
42 Pork Pies 36 genuine; 6 contained boric acid:—12.6, 12.6, 7.43,
6.3, 2.6, 2.5 grains per lb.
1 Steak and Tomato Pie Contained 8.4 grains boric acid per lb.
20 Meat Pies 14 genuine; 6 contained boric acid :—5 6, 4 9, 3 6, 3.2,
2.2, 2 2 grains per lb.
44 Pork Sausages 39 genuine ; 5 contained boric acid 19 6, 17'35, 7.43
619, 5*82 grains per lb.
21 Beef Sausages .. .. 16 genuine; 5 contained boric acid :—13.5, 8.68, 6.19,
5'45, 3'72 grains per lb.
3 Liver Sausages 2 genuine ; 1 contained 5.6 grains boric acid per lb.
2 Black Puddings 1 genuine ; 1 contained 4 7 grains boric acid per lb.
6 Hams 5 genuine; 1 contained 2.8 grains boric acid per lb.