View report page

53
well as merely chemical adulteration. Still, much has been
accomplished already in this Borough by what one may term
purely administrative action, backed, as it always can be, by the
threat of publicity.
CHEMICAL EXAMINATION OF FOODS.
From the table submitted it will be seen that the samples
taken have been numerous and varied. Samples are taken at
frequent intervals on Saturday afternoon and evenings, Sundays
and general holidays. The number and nature of the samples
are regulated according to season, and, as far as one is able to
do so, by a reference to trade journals and other sources of
information, according to the state of the market. During a
prevalence of influenza, to give a simple example, it is usually
wise to devote some attention to such articles as ammoniated
tincture of quinine, spirits of camphor, quinine wine, etc. ; in the
early spring to citrate of magnesia, cream of tartar, sulphur
tablets and the like, and during the prevalence of cold weather
to sweet spirits of nitre, camphorated oil, ipecacuanha wine,
saffron, etc. During the summer months one naturally increases
the samples of such articles as cream, milk, lime juice, lime water,
jams, and tinned and bottled foods. Agents are frequently
employed and frequently changed. Test samples (unofficial and
undivided) are regularly taken. The habits of the poorer section
of the public in the matter of purchases arc imitated as closely
as possible, e.g., an agent is sent in to buy a quarter of a pound
of butter, an ounce or two of tea, and a pennyworth of milk.
Your inspectors have on several occasions taken their seats in
Oxford Street and Regent Street tea shops for the purpose of
obtaining samples. It is in fact only by the adoption of such
methods that the cunning displayed by dishonest vendors
and the carelessness and ignorance of others can be met.
The prosecutions undertaken by the Department under this
heading have met with considerable success as the Table shows.
But the result of this work is not all apparent in the fines and
costs obtained. We are gradually making it felt that the sale
of adulterated food is attended with very considerable risk both
to pocket and reputation, and one can only hope that the spread
of this wholesome feeling will be greatly augmented by the
continued operations of the Department. We are, I think,
carrying the matter even further back than this and making
the manufacturer feel that he is not going always to be the one
who escapes whilst the small retailer bears the brunt of the charge.
In more than a few cases during 1908 we succeeded in bringing
very considerable pressure to bear upon the manufacturer or
wholesaler and with some tangible result. This is undoubtedly