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74
course, lowers the percentage of fat equally with that of the solids-not-fat, but
when the deficiency of fat exceeds that of the solids-not-fat, or is the only
deficiency, then some of the fat has been removed by skimming or,—what
comes to the same thing,—the proportion of fat has been lowered by the
addition of skimmed or separated milk.
The deficiencies in table H. are calculated from the legal minimum
figures. As these are below the average figures for the milk sold in the
Borough (see table G.), it can safely be assumed that the percentages of
adulteration shown in the table considerably underestimate the extent of
adulteration in the great majority of cases.
The warranty defence was pleaded successfully in 6 cases, no summonses
were dismissed for any other reason.
Butter.
One hundred and twenty-five samples were analysed, of which three or
2.4 per cent. were returned as adulterated.
C 25 (informal). Contained 1.6 per cent. of excess water. Subsequent
sample was genuine.
E 56. Consisted of Margarine. Vendor fined £2 0s. 0d. with
£3 3s. 0d. costs.
T 37 (informal). Contained 3.4 per cent. of excess water. Subsequent
sample was genuine.
The only preservative detected in butter samples was Boric Acid. The
amount was estimated in each case. The results are shown in Table J.

A Departmental Committee on Preservatives in Food recommend that
the amount of boric acid permitted in butter and margarine shall not exceed
0 5 per cent., accordingly no action could be taken in connection with the
amount of boric acid in any of the above samples. There is little question