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been carried out in accordance with the conditions they agreed to, the result obtained
would have shown that a larger quantity of the preservative per pound than, 26.25
grains would have been required, and that the amount so required would probably
have been such as to indicate that the preservative was of very little use: except in
dangerous quantities. Moreover, it appeared to the Committee that a greater use of
the refrigerator would have rendered a smaller quantity of boric preservative
efficacious, and the question, therefore, arises whether, if refrigerators were in general
use for keeping sausages in, any preservatives would be required at all.
It may also< be mentioned that, at the request of the trade society, Mr. J. Kear
Colwell, F.I.C., made investigations with a view to ascertaining whether cooking had
any effect upon the amount of boric preservative in sausages. The result obtained
did not indicate that there was any material change. Sausages which before cooking
contained 0.365 grains of boric acid per pound, were found after cooking to contain
0.364 grains per pound.
Of the eight samples of brawn taken during the year, in four there were small
quantities of boric acid in amounts not exceeding three grains per pound.
Of the samples of bread and butter, in two margarine, or a mixture of margarine
and butter was substituted for the butter, but it was not deemed advisable to prosecute.
One of the samples of pork pie contained four grains of boric acid per pound.
One of the samples of tea dust contained iron sand to the extent of 2 per cent.,
and other mineral matter 4 per cent. The soils upon which teas are grown are
sometimes ferrugeous, and this was probably a sample of dirty tea dust. No
proceedings were taken.
The samples of lard, bread, cheese, vinegar, corned beef, lemonade, seidletz
powder, cream of tartar, tartaric acid, mustard, coffee, and sugar were genuine.