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64
It will be noticed that the quantity of fat abstracted
ranged from 4 to 22 per cent., and the addition of water from
2 to 22 per cent.
BUTTER.
Of the 35 samples of butter 4 or 11.4 per cent. were
found to be adulterated. These were all instances of the
substitution of margarine for butter, and were certified to
contain at least 70 per cent. of foreign fat (fat other than
the fat of butter). The distinguishing marks of these adulterated
samples were G 10, G 20, G 281 and G 287.
The 7 samples of cheese examined were certified to be
genuine. Each contained a fair proportion of fat.
14 specimens were submitted for analysis, only one of
which was found to be below the standard, and that only
to a very small extent. G 60 was certified to be 26 degrees
under proof. The legal standard is 25 degrees under proof.
One of the 12 samples of gin was slightly below the
standard (35 degrees under proof), G78 being certified to
be 36 degrees underproof.
CHEESE.
BRANDY.
GIN,