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64
It may be noted that the addition of water ranged from
3 to 16 per cent. and the abstraction of fat from 4 to 27
per cent. In one case not only had 16 per cent. of the fat
been removed, but 16 per cent. of water had been added.
BUTTER.
Of the 54 samples of butter, 6 or 11.1 per cent., were
adulterated. Two of these G 23 and G 126, were certified
to contain at least 25 per cent. of foreign fat (fat other
than the fat of butter). The other four were instances of
the substitution of margarine for butter, and were certified
to contain at least 70 per cent. of foreign fat. The distinguishing
marks of these four samples—were G 41, G 43,
G 58, and G 128.
COFFEE.
Four of the 16 samples were found to contain chicory,
the quantity of which was as follows:—
G 138 33 per cent.
G 35 45
G 130 55
G 139 55
The samples of cheese, cocoa, spirits, jam, lard and
pepper, were not found to be adulterated.
I am, Gentlemen,
Your obedient Servant,
J. KEAR COLWELL, F.I.C., &c.