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Milk.—298 samples of milk were examined, of which 10 were adulterated.
This gives 3.36 as the percentage of adulterated samples for this year as compared
with 1.64 per cent, for the year 1921. As the number of samples taken in each
period was practically the same (304 in 1921 and 298 in 1922) we must conclude
that sophistication of milk is once again on the increase, the percentage of
adulterated samples having slightly more than doubled during the year.
The mean composition of the milks taken, omitting the adulterated samples, also
shows some variation in quality from that of the previous year, the figures being:—
Sp. Gr. Fat. Solids (not fat). Total Solids.
1031.00 3.6 8.60 12.20
From which it will be observed that the average amount of fat has increased
(1921, Fat 3.5) while the figure for Solids not fat, has decreased, being 8.60 this
year as compared with 8.70 for 1921.
Butter.—258 samples were examined and all were found to conform to legal
requirements.
Margarine.—23 samples were analysed. All were genuine.
Cream.—Of the 24 samples taken all contained, at least, the minimum amount
of fat required legally. Of these 14 contained no preservative, while 10 had in them
amounts of boric acid ranging from 10 to 20 grains per lb.
Mustard.—10 samples were taken and 2 were found to contain added starch as
a diluent or adulterant.
Solac.-—A sample of solac, a milk substitute of vegetable origin, examined in
the March quarter, gave figures in fair conformity with those mentioned in its
specification, viz.:—
Fat. Proteid. Carbohydrate. Mineral Matter. Moisture.
32.0% 28.0% 34.0 4.0 2.0
Whiskey.—12 samples were taken, and of these 4 were adulterated. This
represents a percentage of 333.
Drugs, etc.—Various pharmaceutical preparations were examined and all were
found to conform with the prescriptions. Any impurities present were estimated
and found to fall below the limits suggested, or laid down, as permissible in each
instance.