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94
It will be observed that the greater portion of the milk supplied to the Borough is of good
quality and that there is little variation in the composition throughout the year.
The necessity of a good and proper supply of milk cannot be too strongly emphasised,
as it forms the main portion of the diet of young children and many invalids.
Apricots.—The two samples of dried Apricots certified to be adulterated each contained
too large a proportion of sulphite preservative—the quantity allowed by the Preservative
Regulations is 2,000 parts per million of sulphite in terms of sulphur di-oxide. In these two
cases the amount found was 2,610 and 2,580 parts per million respectively.
Butter.—One of the samples of butter contained 1.0 per cent. of water in excess of
the Board of Agriculture Standard (16.0 per cent.), and one 4.34 grains per pound of Boric
acid. Boric acid is not allowed to be used as a preservative in any article of food. The
quantity found in the sample referred to was small, and may have been due to some process
of blending, but it certainly ought not to have been there.
The excess of water noted appears to be trifling, but when it is remembered what very
large quantities of butter are sold per week or month, even by comparatively small vendors,
it becomes evident that the sale of a few pounds of water at the price of butter adds a
considerable sum to the profits.
Pepper.—Both the samples of pepper certified to be adulterated were found to contain
sulphite preservative equal, in terms of sulphur di-oxide, to 27 and 55 parts per million
respectively. There is no need to add preservative to pepper, and the sulphite in these cases
was undoubtedly not used with that object, but for the purpose of bleaching the pepper and
giving an inferior article the appearance of one of better value.
Sausages. —Sulphite preservative may be used in sausages to the extent of 450 parts
per million, in terms of sulphur di-oxide, but due notice of the addition must be given to the
purchaser, and even then the quantity of sulphur di-oxide present must not exceed the
prescribed 450 parts per million. Without such notice sausages must be free from preservative.
In the four samples certified to be adulterated sulphur di-oxide was found, the quantity
present being 55, 150, 230 and 370 parts per million respectively, no notice having been
given to the purchaser at the time they were sold.
Sausage Roll.—This sample contained sulphite preservative (27 parts per million)
probably derived from the sausages with which it was made. Cooked foods of this description
should not contain preservative.
Streets.—Again a sample of sweets contained 130 parts per million of sulphite
preservative in excess of the quantity prescribed by the Preservative Regulations (70 parts
per million).
Tomato Puree.—One of the samples of Tomato Puree contained 5.5 grains per pound of
tin, evidently due to the attack of the acid of the Tomato on the metal of the can (tinned
iron) in which the Purée was packed. This question continues to demand considerable
attention, as the pathological effects of dissolved metals are not yet too clearly understood.
Vinegar (Malt).— In this case a wood vinegar had been sold instead of malt vinegar
and was certified to be one hundred per cent. of vinegar other than malt vinegar.