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100
Barley water is used extensively for invalids and children. In addition
to being an adulterant, the presence of talc (mineral "facing"), which is used
to procure an artificial whiteness, is unnecessary and objectionable.
Pepper.
Out of 16 samples of pepper examined, 2 were found to be adulterated,
both samples containing foreign starch.
Owing to information from other parts of the country that pepper which
had been found to contain sulphur dioxide originated from a Stepney factory,
samples were taken from this firm but no sulphur dioxide was found. It was
admitted, however, that sulphur dioxide was used but that it was removed
before the pepper was sent out; one consignment had, however, been
despatched before the treatment had been carried out.
H 49 (Informal). Contained 40 per cent. potato starch.
D 17 (Same vendor as H 49). Contained 40 per cent. potato starch.
Vendor cautioned.
X 138, X 139, X 140 (Formal factory samples). Sulphur dioxide
absent.
Flour.
9 samples of flour examined were genuine and free from preservative.
6 of the samples contained traces of potassium persulphate.
Sausage.
12 samples of sausage were analysed. Of these, 1 sample was found to
be adulterated.
The water content varied between 52.2 per cent, to 60.5 per cent, with
an average of 55.1 per cent.
H 26 (Informal). Contained 136 parts sulphur dioxide per million
without notice or label.
Sausage may contain not more than 450 parts sulphur dioxide per million
if the presence of this preservative be declared by notice or label. No further
formal sample was taken in the above case as a notice was afterwards shown.
Spirits.
9 samples of whisky, 3 samples of rum and 1 sample of brandy were
examined. Of these, 1 sample of whisky was adulterated.
X 30. Contained 2.5 per cent. excess water. Dismissed under the
Probation of Offenders Act. Vendor paid £5 5s. 0d. costs.
Whisky, brandy, rum or gin must not be reduced to more than 35 degrees
under proof, i.e., 65 per cent. proof spirit or 37.2 per cent.alcohol by volume.