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92
Several of the milks, Nos. 52, 60, 76, 89, and 90
were very good, and deserve special mention for their
high quality.
I have also analyzed ten Lards and ten Butters.
They do not call for notice, except as to their good
quality. There was only one butter which I considered
suspicious, but I could not recommend a
prosecution.
Three Breads and three Flours were of excellent
quality and very free from any trace of alum.
Three Peppers and three Pickles I also found to be
all that could be desired, except as to the beans in
No. 102. This was the more remarkable as the
other vegetables and the vinegars were of exceptional
excellence. The addition of sulphuric acid which was
so common and supposed to be so necessary to preserve
the vinegar, has almost become a tradition, so com.,
pletely has it disappeared, according to my experience.
I have only to mention certain Violet Powders,
three in number, and thus conclude my Report for
this Quarter. One of them, No. 101, is of excellent
quality, and everything that is desirable as to the
character of the starch. But the other two, Nos. lO5