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77
Vinegar.
Twenty-two samples were analysed of which two or 9.1 per cent. were
adulterated.
In each case the adulteration consisted of a deficiency of acetic acid.
All the samples were "artificial" vinegar, i.e., a dilute solution of acetic
acid, coloured with caramel with, in a few cases, a little malt vinegar added.
Details of the adulterated samples are given in Table M.

In 1920. three of eleven samples taken, or 27.2 per cent., were adulterated.
Cream and Preserved Cream
The Milk and Cream Regulations, made under the Public Health Act
1907, prohibit the addition of any preservative to milk or cream containing
less than 35 per cent. of fat. Cream containig more than 35 per cent. of fat
may be preserved with boric acid or hydrogen peroxide. Conditions are laid
down for the sale of such "preserved cream." It must bear a label stating
that it is unsuitable for infants or invalids and in the case of boric acid the
amount present must be given, this amount must not exceed 0.4 per cent.
Six samples of preserved cream were examined of which one was
adulterated.
A 38. This sample had the usual label stating that the sample contained
0.4 per cent. of boric acid, and was unsuitable for infants or invalids. The
sample was found to contain 0.7 per cent. of boric acid. The vendor was
cautioned.
Seventeen samples of cream were examined. Of these thirteen contained
boric acid, but had no label to notify the fact. In no case did the amount of
boric acid exceed 0.4 per cent. In one case only 27 per cent. of fat was present.
The vendors of the samples were cautioned. The Milk and Cream Regulations
do not seem to have been well understood in the Borough, and a
circular letter explaining them was sent to all registered milk vendors.