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Sample No. 375—Gin.
Contained 12.8% of excess water. The alcoholic strength of the sample
was 43.3 degrees under proof.
This was a sample of Gin taken at a Dance held on licensed premises and
was purchased at the bar. The vendors were prosecuted and pleaded guilty.
The Magistrates, in view of certain mitigating circumstances which tended to
implicate an employee, granted an unconditional discharge, and ordered that
an entry be made in the Licensing Register.
Sample No. 390—Sausages—Pork.
Contained only 60 % of meat instead of a minimum 65 %.
After due consideration the Council decided not to institute proceedings
in this case, but warned the vendor that the standard of 65 % meat content for
pork sausages should be regarded as a minimum standard and not an average
standard, and that serious consideration would be given in the event of further
sub-standard samples.
Sample No. 433—Preserved Pork Sausages.
Contained:—Sulphur dioxide—430 parts per million.
Sample No. 434—Pork Sausage Meat.
Meat, including fat 52 %. Pork sausage meat of ordinary commercial
quality contains not less than 65 % of meat, including fat.
After consideration of the circumstances surrounding the purchase of this
sample, and the fact that a check sample proved to be genuine, the Public Health
Committee decided that proceedings be not taken in this instance, and
a warning letter was sent to the producer.
Sample No. 467—Canned Cherries.
The can in which these cherries were contained exhibited a distinct hydrogen
swell and there was a failure in the inside lacquer coating. Although the
contents were not unfit for human consumption, the condition of the can would
be likely to cause complaint.
The sample contained 20 parts per million of tin, and 200 parts per million
of iron.
This sample was from a stock of canned cherries, with many other cans
in a similar condition, and which were reported to the Department by the
retailer. The retailer surrendered the blown tins and received credit from
the wholesaler.