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23
BUTTER—SPIRITS.
strict supervision of milk is of immense importance, and the
Vestry of St. Marylebone, by putting no vexatious obstacles
to the taking of large numbers of samples, has done quite as
much if not more in this respect than any district in London,
and has never had any special credit for it.
The per centage of Adulteration of Milk, and the
results of the prosecutions are as follows:—
Milk, 4 per cent. added water, and 9 per cent. of fat abstracted. Fined XI and costs.
Milk, 9 per cent. added water. Pined 10s. and costs.
Milk, 10 per cent. added water, and 23 per cent. of fat abstracted. Fined £2 and costs.
Milk, 22 per cent, added water. Fined £1 and costs.
Milk, 23 per cent. added water. Fined £3 and costs.
Milk, 24 per cent. added water. Fined 5s. and costs.
Milk, 20 per cent. fat abstracted. Fined £1 10s. and costs.
Milk sold as New, but really separated, and therefore destitute of Milk Fat. 6 weeks imprisonment in default of
paying a fine of £10.
BUTTER.
As a rule Butter is sold genuine; out of 93 cases
only one was found adulterated. This sample was
a mixture of 25 per cent. of margarine, mixed with good
butter. The case was adjourned several times; the
defence being that the butter came direct from Australia,
and had deteriorated during the voyage; proof of this failed,
and a penalty of £2 and costs was inflicted.
SPIRITS.
The legal limit of the strength of Spirits, for brandy,
whisky, and rum, is 25 degrees under proof, that for gin
is 35 degrees under proof. Any person accustomed to take
spirits would consider that he was aggrieved if he bought
by the bottle spirits diluted down to exactly the legal
limit. It is indeed a low standard, and all spirits should at
least be of the strength mentioned. In a good many cases,
in order to evade the Act, the licensed victualler places up
in the bar (sometimes in a not too conspicuous position) a
notice to the effect that all spirits sold in that establishment