[Report of the Medical Officer of Health for St. Marylebone, Metropolitan Borough] page 35

Marylebone 1923

[Report of the Medical Officer of Health for St. Marylebone, Metropolitan Borough]

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Table: The following Tables and Report from the Public Analyst, Mr. J. F. F. Rowland, give full information with regard to samples submitted to and examined by him:

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The following Tables and Report from the Public Analyst, Mr. J. F. F. Rowland, give full information with regard to samples submitted to and examined by him:

Articles submitted for Analysis.	State whether the sample was submitted to the Analyst by an Officer acting under direction of a Local Authority, under Section 13 of Act, and, if so, the name of such Authority.	Result of Analysis; showing whether the sample was Genuine or Adulterated, and if Adulterated what were the nature and extent of the Adulteration.			The sum paid in respect of the Analysis.	Observations.
	FIRST QUARTER ENDING 31ST MARCH, 1923.
					12/6 per sample
67 milk	Food Inspector, St. Marylebone Borough Council	Genuine.				No sample was found to contain either artificial colouring matter or preservative.
3 milk	Do.	Adulterated.
		No. 34. 13.3% deficient in fat.				Fined 10/- and £1 1s. 0d. costs.
		No. 108. 23.3% do.				Fined £1 and £1 costs.
		No. 200. 6.7% do.				Vendor cautioned.
87 butter	Do.	Genuine.				58 were test samples. One sample contained no preservative. 70 contained less than 20 grains boric acid per lb. 16 contained between 20 and 30 grains boric acid per lb.
18 margarine	Do.	Do.				17 were test samples.
3 cream	Do.	Do.
		No.	Fat.	Preservatives.
		16	45.0%	Nil
		22	50.5%	Nil
		131	63.0%	Nil
13 jam	Do.	Genuine.				All were test samples.
43 coffee	Do.	Do.				Do.
8 mustard	Do.	Do.				Do.
2 currant jelly	Do.	Do.				Do.
5 marmalade	Do.	Do.				Do.
4 zinc ointment.	Do.	Do.				Do.
6 boric ointment	Do.	Do.				Do.
3 tartaric acid	Do.	Do.				Do.
1 ground ginger	Do.	Do.				This was a test sample.
2 bicarbonate of soda	Do.	Do.				Both were test samples.
19 scones	Do.	Do.				All were test samples and were examined for phosphates and the amounts estimated. Added phosphate was present in each instance. The amounts present on being calculated into terms of "Clover Cream" ranged from 0.06% to 2.4%, the average being 0.94% Clover Cream in each scone.
1 clover cream.	Do.	Do.				This was a test sample and had the following composition—Moisture 11.0%, mono sodium phosphate 63%, starch 26%.
1 cooked meat	Do.	Do.				This was a test sample.
2 bovril	Do.	Do.				One was a test sample. Tin was present in the two samples of bovril taken,the average amount being 1 grain per 1b.