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177
porous, of cleanly manufacture, and indeed a credit
to the Parish. May I, however, venture once more
to call attention to the insufficiency of Salt, especially
in Nos. 176, 178, 180, 184, 186, 199, and 212. It
may be inferred, that many children are dependent,
for the salt they eat, upon that which they
partake of in their Bread. On the other hand, Nos.
177 and 214 contain too much salt. The quality of
the salt is also an important matter, as it sometimes
contains a very notable quantity of Sulphate of
Soda, which is no substitute for Chloride of Sodium
or Common salt.
Nine varieties of Flour, and two Arrowrootswere
genuine and good of their kind.
And now as to Butter. I have examined 32
specimens. Several of them were of very good
quality, whilst others again were unspeakably nasty.
No. 144 was not only adulterated with water,,
containing no less than 22 per cent., but was salted
to the extent of 4 per cent., and exhibited, besides
an unnaturally high melting-point, bundles of stellate
crystals under the Microscope. This case was
successfully prosecuted. The crumbly character of
Butters like Nos. 219, 221, 228, and 229 ought, to
the discriminating Public, to be sufficient indication
of the presence of excessive water.