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83
Vinegar.
Of the 23 samples examined, 2 were sold as Malt Vinegar and the
remaining 21 as Vinegar.
The samples of Malt Vinegar were genuine.
None of the remaining samples was a brewed vinegar. All were artificial
vinegar, i.e., a dilute solution of acetic acid, coloured with caramel, with, in
some cases a little malt vinegar added. It is impossible to take any action
for this substitution unless malt vinegar is asked for.
Two of the samples of vinegar were deficient of acetic acid.
F 28 (informal) Deficient of 7 per cent. of Same vendor as F 31.
the proper amount of
Acetic Acid.
F 31 ... ... Deficient of 7 per cent.of Vendor cautioned.
the proper amount of
Acetic Acid.
Sausage.
Of the 12 samples examined, 2, or 16.7 per cent. were adulterated.
The maximum amount of boric acid allowed to be present in sausages is
0.25 per cent. (17½ grains per lb.). The adulterated samples contained
excessive amounts of boric acid.
K 28 Boric Acid 0"39 per cent. Vendor cautioned.
(27 grains per lb.).
N 47 (informal) Boric acid 0.42 per cent. Subsequent sample
(29 grains per lb.). genuine.
Whisky.
In my report for 1921, I commented on the fact that the position of
spirits, in relation to the Food and Drugs Acts, is very unsatisfactory in
London. The law requires that spirits, sold as such, shall not be weaker
than 35° U.P. When spirits are sold as whisky, brandy, etc. without
qualification, Food and Drugs Acts Inspectors protect the interests of the
public by taking samples in the usual manner. The percentage of adulteration
in such samples is very high; 15 per cent. of the samples of spirits taken in
England and Wales during 1921 were adulterated. On the other hand,
licensees can exhibit a notice stating that " to meet the requirements of
the Food and Drugs Acts, all spirits are sold as diluted spirits." I am
informed by your inspectors that such a notice is exhibited in the very great
majority of licensed houses in Stepney, so much so that it is practically useless