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63
Dilution by water is neither so common nor so extensive as it used to be. The
worst case did not exceed 14 per cent., whereas in former years occasionally samples
have been found to have been diluted so that more than a fourth has been "added
water."
The Marylebone milks are also seldom preserved either by formalin, boric
acid, or other antiseptic—in no single one of the 547 milks, although all were tested
specially, was any preservative found; hence the regulation coming into force this
year, absolutely prohibiting chemicals added to milk for the purpose of arresting
decomposition, will cause no hardship to the trade here.
On the other hand, a great proportion of the Marylebone milks contain small,
very small quantities of artificial colouring matter, added for the purpose of imparting
a hue suggestive of special richness in cream. This is quite unnecessary, and
probably will in time be also dealt with by legislative enactment.
Butter.—351 samples of butter were analysed; of these 14 were certified to be
adulterated. The adulteration mainly consisted in a substitution of margarine for
butter. To the butter samples there may be added three samples of bread and butter
purchased at tea shops. Two out of the three were margarines. Most of the butters
had an addition of boric acid, but never more than 35 grains to the lb.
Margarine.—Ten samples of margarine were analysed. Margarines do not
contain the same amount of animal fats as when first introduced, but most of them
are made with considerable quantities of cocoa-nut oil. Good margarine is far better
and more palatable as a food than inferior butter.
Jam.—In 1910 a successful prosecution was instituted with regard to apple pulp
added to jam. Apple pulp is easy to detect, but the larger manufacturers have given
up its use; it is rare now to find any addition of the kind.
Spirits.—Few samples of spirits were taken, the general use of "dilution"
notices pretty well making the statutory limits of strength a dead letter.
Of 4 samples of rum, 2 were found contaminated with lead and tin. The first
bottle was brought by a private purchaser who complained of violent intestinal
disturbance after taking a single glassful. The bottle was capped by lead foil and
had an imperfect cork. The rum contained 1 grain per gallon of lead, with a less
quantity of tin. A bottle of rum bought at the same shop gave similar results.
The capping of wines and spirits with lead foil is thus shown not to be without
some danger. If the cork becomes defective through age, the liquid diffuses on to the
lead capsule and in part dissolves it.
The alleged symptoms in the above case appeared to have some connection with
the rum, but it must be confessed the metallic contamination was so slight, that it is
doubtful whether a "single" glass could have produced the violent disturbance
described; possibly the patient was already out of order and the metal-containing
rum gave the final impetus to start the transient malady.