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Samples of the following substances were analysed:—
arrowroot, 1 sample; butter, 76; cake, 3; cereals, 31;
cheesc, 75; cocoa, 11; coffee, 12; essences, 16; fish, canned
or in paste form, 45; flour, 4; food powder, 28; ginger, 3:
jam, 17; lard, 75; margarine, 74; meat products, 23;
mustard, 9: pepper, 2; pickles and sauces, 14; rice, 5:
salt, 7 soup, canned, 23; spice, 28; sugar, 75;
tea, 75; vegetables, canned, 27.
The average water content of the 76 samples of butter was
15.1 per cent ; that of the 74 samples o'f margarine, 14.9
per cent.
Seven of the samples were submitted for analysis on the
complaints of ratepayers, viz:— three samples of wine, two of
milk, one of oatmeal, and one of ready made mustard. Two of
the samples of wine were found to be of poor quality, but
the other five samples were up to standard.
fn conclusion I have to report that the adulteration
detected during 1945 was 14.3 per cent of the formal samples,
0.85 per cent of the informal samples, and 0.9 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.11.
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