View report page

17
Samples of the following substances were analysed:—
arrowroot, 3 samples; butter, 101; cake, 2; cereals, 31; cheese,
98; cocooa, 11; coffee, 13; essences, 22; lard, 101: fish,
canned or in paste form, 76; flour, 2; food powder, 14;
ginger, 5; jam;, 24; margarine, 101; meat products, '14;
mustard, 14; pepper, 4; pickles and sauces, 22; rice, 15; salt,
10; spice, 25; soup, canned, 24; sugar, 101; tea, 100: vegetables,
canned, 20.
The average water content of the 101 samples of butter
was 14.9 per cent; that of the 101 samples of margarine, 15
per cent.
Seven of the samples were submitted for analysis on the
complaint of ratepayers, viz.:— one sample of browning, two
of coffee extract, one of flavouring essence, one of gin,
one of milk and one of malt extract with cod liver oil. The
sample of browning on analysis proved to be a weak aqueous
solution of sugar and salt to which had been added a little
aniline dye, the latter scarcely dissolved. The article was
useless for the purpose for which browning is sold. The
sample of gin was found to be diluted with water, but Was
free from other addition.
In conclusion, I have to report that the adulteration
detected during 1944, was 26.6 per cent of the formal samples,
0.54 per cent of the informal samples, and 0.75 per cent
of all samples submitted
I have the honour to be,
Mr. Mayor, Ladies and Gentlemen,
Your obedient Servant,
A. H. M. MUTER, F.I.C., F.C.S,
Public Analyst
325. Kennington Road,
S.E. II