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butter-fat. Some of the high-class butters are,
however, sometimes adulterated.
I have also analyzed Lards. One of them, No.
264, was very good; the other Lard, 268, good until
melted, when the smell was very unpleasant. Nevertheless
it was not adulterated.
Of a Pickled Cabbage, I have nothing to say
beyond the fact that the Vinegar was very weak, but
otherwise free from all contamination. 1 he ash
which it left was alkaline, proving the vinegar to
have been free from sulphuric acid; there was no
trace of Copper.
And now as to fermented Liquors. Of Beers
and Porters I have examined 6 samples, two Beers
and four Porters. As to alcoholic contents they are
very much alike, varying only between 7.21 percent,
and 8.91 per cent, of proof-spirit. And also in this
they are very much alike, they contain so little hops.
As to acidity, they equally closely resemble one
another, and naturally contain less acid in winter than
in summer.
The Alcoholic Drinks, the Spirits, shew a con-