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for adulteration of butter is found in any butter factory, and the occupier of
such factory shall have committed an offence if any oil or fat capable of being
used for adulteration is found on the premises.
A limit of 16 per cent. of moisture in butter and margarine and 24 percent.
in milk-blended butter is fixed.
In section 5 there is included a list of Articles, the importation of which is
made an offence by section 1 of the Sale of Food and Drugs Act, 1899.
There are:—
"(e) Butter containing more than 16 per cent. of water.
"(f) Margarine containing more than 16 per cent. of water.
"(g) Any butter substitute containing more than 24 per cent. of water.
"(A) Any butter substitute or imitation butter, except in packages
"conspicuously marked "Butter Substitute" or "Imitation
"Butter," as the case may require, or with such name as may be
"approved by the Board of Agriculture and Fisheries for the
"purpose."
Under section 6 the Board of Agriculture has power to make regulations
with regard to the proportion of any curd in any samples of butter, and under
section 7 the Local Government Board may make regulations as to prohibition
for use of all preservatives that may be specified in the regulations in the
making of butter, margarine or milk-blended butter, or for limiting the extent
to which any particular substance or preservative may be used in the manufacture
of such articles.
The Act does not prohibit the sale of milk-blended butter, but it must be
dealt in under certain restrictions. It can only be manufactured for sale or
sold to the public under a name to be approved by the Board of Agriculture
and Fisheries, and under the conditions applicable to the sale or description of
margarine, with the substitution of an approved name for the word
"Margarine," except that in any case where, in order to comply with those
conditions the article is delivered to the purchaser in a wrapper, there shall, in
addition to the approved name, be printed on the wrapper in such manner as
the Board may approve, such description of the article, setting out the
percentage of moisture or water contained therein as may be approved by the
Board.
The foregoing are the main provisions of the new Act, but it should be
pointed out that it is largely legislation by reference, and the time has arrived
when it would be to the advantage of those who have to administer the Food
Adulteration Acts, as well as to the public generally, if the several enactments
dealing with the question were consolidated in one Act.