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or similar words of that description, to the product shows, in the opinion of
the Committee, that the words ' Table Vinegar ' are not considered by the
custom of the trade sufficient to describe it. The Committee is satisfied
on the evidence that the substance sold as ' Vinegar ' or ' Table Vinegar '
without any qualification or explanation as to its origin being given by the
seller to the purchaser, implies that the substance sold is produced by a
process of fermentation."
Jam.—Two samples of apricot jam when purchased bore labels which
guaranteed that the jam conformed to the Full Fruit Standard of the
Food Manufacturers' Federation. On analysis the samples were found
to contain not more than 30 to 32 per cent, of apricots, whereas " Full
Fruit Standard " Apricot Jam should contain not less than 40 per cent,
of apricots. Both samples were obtained from the same firm whose
attention was drawn to the result of the analyses. They stated in reply
that they viewed the matter very seriously and were taking it up
with the manufacturers. Their remaining stocks of this consignment
were temporarily withdrawn from sale and the wording of the labels
amended.
Observations by the Public Analysts.
During the year under review certain samples have presented points of
interest which are worth noting.
Vinegar.—Two samples of vinegar were returned as adulterated. One
was Orleans Vinegar, a distilled wine vinegar, which was 17.5 per cent.
deficient in acetic acid and had no doubt been diluted with water to that
extent. The second sample was sold as Red Wine Vinegar and was found
to be 22.5 per cent. deficient in acetic acid. When certain barrels of
wine become acid, it is the custom to leave the acetifying wine until it
has more or less stabilised itself, and then to sell it as wine vinegar. Such
vinegar is very aromatic owing to the large amount of ester present, but,
owing to a shortage of air, the tendency is for the vinegar not to acetify
completely. In the present case, it was found that there was more than
sufficient alcohol present to account for the deficiency in acetic acid.
Butter.—An old form of adulteration which had not been met with
for some time, the admixture of margarine with butter, again appeared
this year. A sample sold as butter was found to contain not less than
34 per cent. of fat other than butter fat.