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83
9 of the samples purchased in the Borough in 1909 were not
satisfactory; and, therefore the percentage of non-genuine samples
amounted to about 5.8 per cent., a figure which is slightly above that
of the preceding year, when it was 5T per cent. The figure for the
whole country was 7.5 per cent. during the year 1909.
9.9 per cent. of the milk samples were unsatisfactory, as against
8.7 per cent. during the preceding year; but in some cases the
deficiency below the legal limits was very slight. The percentage of
adulteration of milk for the whole country during 1909 was 9.9. In
London the percentage reported against was 8.4.
Whereas the heavier adulteration of milk practised 30 years ago
has largely disappeared, the large number of samples which are
found to be poor and only just reaching the low legal limit of 3 per
cent. of fat, all of which on this account have to be returned as genuine,
clearly indicates that the practice of robbing good average milk (containing
nearer 4 per cent. of fat) of a large part of its cream, is very common.
Most of the samples purchased under the Sale of Food and Drugs
Acts have been obtained through the employment of a deputy, for the
sanitary inspectors are well known to tradesmen and others. In a few
instances we have purchased samples without going through the formalities
prescribed by the Acts; the object being to submit these to
analysis, and, if they proved unsatisfactory, to subsequently take
samples under the prescribed formalities, so that proceedings might be
instituted against the vendor.
All the samples of Milk, Butter, Cream and Margarine were tested
for antiseptics, with the result that 3 of the samples of Milk, 3 of
Butter, 5 of Cream, and 3 of Margarine were found to contain them.
In no case was the amount sufficient to warrant a prosecution, but in
one or two instances the vendors were cautioned. Several samples of
Sausages contained boric acid in amounts which called for cautionary
letters to the vendors.
On many occasions Public Analysts have drawn attention to the
low proportion of butter-fat in samples of cheese which they have
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