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186
samples of butter. No. 54 contained some vegetable
fat, but not in sufficient quantity to warrant a prosecution.
As there is still some doubt as to the limit
of the fatty acids insoluble in water, I would venture
to recommend that a sample of genuine butter should
be examined every month with a view of settling
what is still in dispute.
Two specimens of Lard have been examined
Nos. 58 and 63; both have been proved to be of
excellent quality, except that No. 63 was a little
overheated.
The Coffees (Nos. 37, 39, and 59), three in
number, were very good. The same may be said
of the Pickled Onions (30 and 69) and Cauliflower
(62)
Two samples of Anchovy Sauce differed very
much in quality. No. 60 was of very good colour,
taste, and smell; a little oxide of iron was present as
usual, and also, by accident, a trace of lead, but not
in any quantity to signify. No. 71 contained a far
greater proportion of salt (nearly 24 per cent.), and
was very rank in smell.
Two varieties of Sweets, Cocoa-nut Lozenges
(38) and Acid Drops (53) were very good.