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preserved with arsenic or arsenic may be employed for removing the
hairs from the hides. In either case it is difficult to remove the last
traces of arsenic from the skins and manufacturers should take steps to see
that only satisfactory pieces of hide are employed for the manufacture
of food products.
Lemonade Powder.—Two samples of lemonade powder were returned
as adulterated because they had been prepared with tartaric acid instead
of citric acid. Tartaric acid is preferred by manufacturers because it is
less likely to absorb moisture in a damp atmosphere than is citric acid,
but it should be remembered that tartaric acid is not natural to citrus
fruits and that the physiological action of the two acids is quite different.
Drugs.—A sample of Blaud's pills which was examined was found to
be 18.5 per cent. deficient in ferrous iron, due to its having been oxidised
during manufacture. Doctors prefer these pills to contain the ferrous
iron in what is known as the "nascent" condition, but it may be safely
considered that if the conditions of manufacture have been such that a
good proportion of the iron has been oxidised, the greater portion of that
which is in the ferrous condition would be definitely converted to ferrous
carbonate during preparation.
Metals in Food.—All samples of food and drugs likely to be
contaminated with metals were submitted to a searching examination
for traces of lead, tin and copper. Attention was especially directed to
the presence of lead, for this metal is a cumulative poison and it is desired
strictly to limit any avoidable excess.
Two tins of sild were submitted for analysis following a complaint
that they contained tin and lead. Both these metals were found, but
amounts below the permitted limits. A sample of pimentos also contained
tin below the permitted limit; all these were therefore reported
genuine.
Cream.—The sale of tinned cream and also of cheap cream as
"coffee" or "half-price" cream has received attention during the year.
Cherry Brandy.—The great discrepancy in the alcohol content of
samples of cherry brandy examined during the year would seem to
indicate the necessity of standards for this beverage. The samples
submitted had alcoholic strengths ranging from 9.4 to 46.8 per cent. of
proof spirit. The City Analysts hold the opinion that cherry brandy
should contain not less than 35 per cent. of proof spirit.