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37
It seems desirable that some statutory limit should be placed on the extent
to which spirits for sale may be reduced, even in the event of a declaratory
notice. The standard of 35 degrees under proof laid down in the Licensing Act of
1921 is rendered useless for administrative purposes if notice is given that the sale
is of diluted spirits of which no alcoholic strength is guaranteed. Such notices
usually take the form of printed cards placed in more or less conspicuous positions
on the licensed premises, and the degree of dilution practised under the protection
of the notices is sometimes considerable. A purchaser is often seriously prejudiced
bv the sale of diluted spirits since there is now no control of the prices
charged.
MARGARINE ACT, 1887.—Three samples of margarine were supplied in
unmarked or improperly marked wrappers. Cautions were issued in each
instance.
BUTTER & MARGARINE ACT, 1907.—Two samples of margarine were
found to contain an excess of water. The vendors were cautioned.
SALE OF BUTTER REGULATIONS, 1902.—Three samples of butter were
found to contain an excess of water. The vendors were cautioned, and in one instance,
in which it was ascertained that the butter had been imported, the facts
were reported to the Ministry of Health.
DAIRIES, COWSHEDS AND MILKSHOPS ORDERS, 1885, 1886 & 1899.
No instances of contravention of these Orders were found during the year.
The requirements as to Registration of Purveyors of Milk having been amended
by the Milk and Dairies (Amendment) Act, 1922, details of registration effected are
reported under that heading on page 38.
REGISTRATION OF MANUFACTORIES AND PREMISES OF WHOLESALE
DEALERS IN MARGARINE AND MARGARINE CHEESE.
One application was received from a firm already registered as Wholesale
Dealers in Margarine on account of removal to other premises. The application
was granted.
ICE CREAM.
The conditions under which ice cream is manufactured and sold received
attention during the year.
The barrows of itinerant vendors were inspected at frequent intervals during
the summer season, and in instances where the supplies had been prepared outside
the City, enquiries were made as to whether the ice cream was being produced
under satisfactory conditions.
The practice of making ice cream on the premises where it is sold is decreasing
and a considerable number of refreshment establishments now receive it from either
a central depot or from wholesale manufacturers. This method of supply facilitates
supervision of the materials used and the process of preparation, and tends to eliminate
the danger of contamination which is liable to occur when small quantities
of ice cream are made as a seasonal side line in connection with another
business.
Routine inspections were carried out of shops selling ice cream, and enquiries
similar to those relating to itinerant vendors, were sent if the product was found
to have been prepared in other districts.
Six instances of unsatisfactory conditions of manufacture of ice cream were
found in the City. In five of these the sale was discontinued as soon as the persons
responsible were notified of the neglect to comply with the requirements. In the
remaining instance steps were taken to effect certain alterations with a view to
securing a general improvement in the methods of manufacture.
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