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231
and ginger wines, not only renders them acescent,
but tends so to disguise their alcoholic contents as
to make them appear weak.
Of five Breads and six Butters, I have nothing
to report except that the breads were good and free
from alum, and that the butters were within the
standard of Somerset House.
Twenty Milks have been analyzed. No less
than six out of the twenty were analyzed in duplicate
on account of their suspicious character, but I have
only furnished two certificates for prosecution. No.
202 contained 28 per cent., and No. 205, 9 per cent.
of added water. Again, No. 186 furnished a curious
example of the ignorant manner in which milk is
dispensed, for it contained 65 per cent. of cream and
22 per cent. of solids. On this account it is difficult
to say whether a milk has been skimmed of intention
or not, although there is no reason why a milkman
should not understand his business as well as any
other man.
Of Confectionery I have examined four specimens.
Nos. 203 and 208 are illustrations of some
of the difficulties of the analyst. When, as in these