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(vii) Ginger wine certified as not being wine in the real sense,
but chiefly a mixture of sugar and water.
Formal samples were procured in the four latter cases with
results as outlined above.
(viii) Rum having a strength of 37 degrees under proof.
(ix) Gin having a strength of 38 degrees under proof.
(x) Rum having a strength of 36¾ degrees under proof.
In these three cases, formal samples were certified as free from
adulteration.
The following is a detailed list of the articles sampled:—
TABLE 44.
Acetum Ipecac 1
Almonds, Ground 2
Ammoniated Tincture of
Quinine 1
Apricots, Dried 1
Aspirin Tablets 4
Beans, Baked 1
Beans in Tomato Sauce 1
Beef, Minced 1
Beef Extract, Fluid 1
Biscuits, Sultana 1
Bloater Paste 1
Brawn 2
Bread 3
Butter 42
Cabbage, Pickled 1
Cake 1
Camphorated Oil 2
Cascara Sagrada, Fluid
Extract of 1
Cheese 1
Chocolates 1
Citrate of Magnesia 1
Cocoa 9
Cocoa Tablets 1
Coconut, Tinted 1
Coffee 5
Coffee and Chicory 1
Corned Beef 1
Cornflour 1
Cream 14
Cream, Tinned 1
Cream, All Sorts 1
Cream of Tartar 2
Currant Loaf 1
Custard Powder 2
Dandelion Coffee 1
Dripping 6
Fish Cake 1
Fish Paste 2
Flour 2
French Coffee 1
Fruit, Mixed 1
Fruit Sauce 1
Gentian 1
Gin 4
Ginger, Ground 2
Ginger Wine 2
Ginger Wine, Non-Alco-
holic 1
Ginger Wine Essence 1
Glace Cherries 1
Glycerine, Lemon and
Honey 1
Ham and Tongue Paste 1
Ham Roll 1
Health Salt 1
Herbs 1
Herrings in Tomato
Sauce 1
Ice Cream 1
Indigestion Tablets 1
Jam, Apricot 1
Jelly, Grape 1