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179
of adulteration of milk and butter. The commercial value
of cheese stands in no precise relation to its alimentary
value, nor, except in a very broad sense, is there any connection
between its commercial value and its composition.
It is the characteristic flavour of a cheese, which is generally
taken into account by consumers, without regard to its
nutritive quality. There are whole-milk cheeses and
skimmed milk cheeses, and many variations between these
two extremes.
Lard and Lard Substitutes.
During 1910 (May), a Memorandum was received from
the Local Government Board dealing with the following
matters:—
(a) Sale of lard substitutes as lard—the great increase
in the sale and the necessity for taking official
samples;
(b) Presence of water in lard substitutes—the necessity
of testing lards for percentages of water;
(c) Presence of paraffin in lard, lard substitutes and
margarine—solid paraffin (2 to 3 per cent.) found
in lard and 2 to 10 per cent. in margarine; and
convictions obtained under the sale of Food and
Drugs Acts.
During 1910, 248 samples of lard were taken under the
Food and Drugs Acts in Lambeth, but no sample was reported
by the Analyst to be adulterated.
Sale of Food and Drugs Acts : Warranties.
During 1910 (December), the Council again approved of
communications being sent to the Local Government Board
and the Board of Agriculture and Fisheries, drawing at-