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39
London again shows a comparatively high rate of milk adulteration,
the percentage being 15.6 as against 10.3 in the 20 next largest
towns of England and Wales, and 10.0 in the rest of the country.
The rate of butter adulteration in England and Wales fell from
10.3 per cent. in 1901 to 6.5 per cent. in 1902. In London and
the next 20 largest towns taken together, the rate of adulteration
was 8.8 per cent., and in the rest of the country 4.2 per cent. In
Stoke Newington the rate of butter adulteration was 10 per cent.
During the year 1902 the articles of food which were found to be
most adulterated were the following:—Wine 26.5 per cent., cocoa
13.3 per cent., spirits 12.3 per cent., milk 11.6 per cent., sugar 8.2 per
cent., margarine 7.7 per cent., coffee 7.3 per cent., butter 6.5 per cent.,
syrup and treacle 5.9 per cent., vinegar 5.7 per cent., mustard 5.17 per
cent. Of drugs:—Mercurial ointment 25.8 per cent., nitre 23.7 per
cent., magnesia 17.1 per cent., seidlitz powders 11.1 per cent., and
camphorated oil 10.2 per cent., were the most adulterated.
In England and Wales during 1902 the total adulterated samples
constituted 8.7 per cent. of all those examined, as compared with 8.8
per cent. in 1901. Penalties were imposed in 2,928 cases, and in 164
of these the fine did not exceed 2s. 6d., 77 being of 1s. and under.
Punishment on this scale is simply farcical.
It is a matter for regret that the recommendations made by the
Food Preservatives Committee, dealing with the use of antiseptics
in foods, have not yet been acted upon. A considerable time has now
elapsed since the Report was issued, and the use of harmful preservative
agents in milk and other articles of food is suffered to continue,
and it is difficult to obtain convictions against those who adopt a
practice which is doubtless responsible for injury to at least infants and
invalids, while at the same time it has been amply demonstrated to
be quite unnecessary.