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A Departmental Committee issued a report in 1902 on
the use of preservatives and colouring matters in food. So far
the recommendations contained therein have not yet become
obligatory. Regulations, are greatly needed in this respect.
Twenty-four samples were taken in the course of delivery
at the request of retailers, five of which were below standard,
Nos. 513, 524, 598, 798, and 907. (See Table E.)
BUTTER.—Seventy-six samples were submitted, only
two, or 2.63 per cent. of which were adulterated, compared with
10 per cent, in 1902. These contained 92 and 94 per cent, of
foreign fat respectively. (See Nos. 801 and 836).
Boracic acid preservative was present in most samples.
There was evidence of a marked increase in the use of Azo-dye
colouring matter.
COFFEE—Twenty-eight samples were submitted and
proved to be genuine.
COCOA.—Of the two samples submitted, one contained
added starch and sugar. (See Vo. 585).
MUSTARD.—Of eleven samples, one contained 20 per
cent, of flour. The legal advisers of the Council did not consider
the evidence sufficient for prosecution. (See No. 604).
GIN.—One sample was submitted and found to be
below standard. The vendor was protected by label.
LIME WATER.—Of eight samples submitted, six were
found to be not in accordance with the British Pharmacopoeia.
One contained 171 per cent, of lime in excess, and another 34
per cent, deficiency. (See Nos. 866 and 881).