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106
which has been pursued with results favourable to
the quality of the bread.
Cocoas need constant examination. The results
are not satisfactory. Those of a known brand are
always recognisable by analysis, as they are very
uniform in character. But when it comes to 20 percent.
of Cocoa, and 80 percent. of sugar and starch,
then I do not consider the term Cocoa fair to the
public. In this matter the manufacturers could
afford us some assistance, as a demand might then
be made for a certain named article, and we could
judge whether it came up to the standard. The
purest Cocoas are really the cheapest, as they are also
the most wholesome, and are far superior in nutritive
qualities, as well as in power of quenching thirst,
than those containing a large proportion of sugar and
arrowroot.
Beers and Porters, four in number, do not require
much more than mention. They are quite as alcoholic
as many of the lighter wines of France. They do not
keep well, and, I suppose, are only intended for rapid
consumption. Nothing of an objectionable character
was discoverable, and they were all well within the
limits as regards the chlorides of potassium and
sodium.