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64
Of the 7 creams taken, one informal cream (23 per cent butter fat declared)
was certified to be deficient in butter fat to the extent of 7 2 per cent.
A formal sample was taken from the same source and was certified to be
genuine.
Of the 30 vinegars taken, one was certified to contain 3 per cent excessive
water. No action was taken, but a further sample was taken from the
same source and was certified to be genuine.
Of the 20 samples of spirits taken, six were certified to contain excessive
water ranging from 2 4 per cent to 0 4 per cent. In 5 cases legal proceedings
were instituted and in all 5 the proceedings were successful, costs amounting
to £13 13s. Od. being imposed. In 1 case where the amount was 24 per cent
excessive water no action was taken. Further samples taken from the same
source were reported as genuine.
Of the samples of milk 24 or 3'88 per cent were found to be below the
standard fixed by the Board of Agriculture.

In nine of these samples, water was certified to have been added. In each
of these cases the amount of added water was less than 5 per cent. Thirteen
of the samples showed deficiency in fat ranging from 1 to 11 per cent below
the standard as laid down by the Board of Agriculture. In one sample it was
certified that 1 per cent water was added and 2 per cent fat abstracted, and in
another it was certified that 2 per cent water was added and 1 per cent fat
abstracted.
Legal proceedings were instituted in 10, or 41.6 per cent, of the cases in
which samples of milk were below standard.
No legal proceedings were considered advisable regarding the remainder
of the samples of milk below standard. The percentage of the adulterated
samples of milk in which the departure from normal was so small that it was
not thought advisable to institute legal proceedings was 58.4.