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143
take an extra sample, as otherwise it is probable
that adulteration to a much greater extent would
be practiced until the time came round for the new
series of samples.
It is but right to mention that some of the
milks are undoubtedly genuine, by which I mean
that there has been no lowering by the addition of
water to bring them up to the so-called standard.
Nos. 162, 178, 185, 186, and 200, answer to this
description.
Six Butters have been examined: of these
two were condemned. No. 168 contained some
seventy per cent. of added fat, and No. 192 was not
butter at all.
Of Breads, only two have been examined
One of them required no analysis to condemn the
physical characteristics, although in no other sense
could one bring any accusation against it. The
other bread contained a suspicion of alum, too small
to notice. At the present time, in order to imitate
good baking powders, and to realise great profits,
certain baking powders have been introduced into
the market in which the acid properties of alum are