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185
70 and 49. The former had been mixed with from
7 to 8 per cent. of water; but, on account of the fair
amount of butter-fat, I could not recommend more
than caution. No. 49 however, was a gross case, as
mo less than 2.5 per cent. of water had been added.
Nos. 44, 65, and 73 were a little below par, but with
no amount of added water worthy of mention. Nos
34, 43, 66, and 75, were normal.
Of Bread, I have nothing to report but what is
favourable. Two of the four samples gave what I
thought were very distinct intimation of alum; but
further analysis did not bear out the qualitative test.
In fact, I find the logwood test more and more unsatisfactory,
thus compelling a most troublesome
analysis.
And now as to Butters. These have been five
in number. No. 27 contained scarcely any butter;
not only was the melting-point utterly abnormal,
not only was it full of semi-crystalline patches, but
the amount of insoluble fatty acids was so high as to
admit of the presence of but little butter. In view
of a prosecution, analyses were made by four chemists,
including myself, and with the following results as
regards fatty acids: 92.4, 92.53, 92.65, and 92.67.
On account of the price of the butter the vendor was
simply warned. Nos. 51, 55, and 57, were fair