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48
The College of State Medicine, London,
101, Great Russell Street, W.C.,
May 5, 1893.
TO THE BOARD OF WORKS FOR THE ST. GILES
DISTRICT.
Gentlemen,
During the period extending from the 10th
of May, 1892, to the 25th of March, 1893, I received from
your Inspectors, Messrs. W. H. Bond and J. Robinson, 220
samples for analysis, viz., 110 samples from each Inspector.
These samples consisted of 144 of milk, 16 of butter, 16 of
pepper, 17 of whisky, 6 of gin, 6 of rum, 3 of brandy, and
12 of cheese.
Of the 144 samples of milk 21 were of poor quality, 1
was adulterated with 4 per cent., 1 with 7 per cent., 4 with
10 per cent., 1 with 27 per cent., and 1 with 45 per cent.
of added water, whilst 1 sample had been deprived of 25
per cent. of the milk fat.
Four of the 16 samples of butter were found to be
adulterated with 80 per cent. of foreign fat.
Of the 17 samples of whisky five fell below the standard
spirit strength of 25 degrees under proof, 3 samples being
27.0 degrees under proof, one 32 degrees under proof, and one
39 degrees under proof.
One of the 6 samples of rum was unduly diluted with
water, its spirit strength being 28.5 degrees under proof.
The samples of pepper, gin, brandy, and cheese were
found to be not adulterated.
I am, Gentlemen,
Your obedient Servant,
JAS. KEAR COLWELL.