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220
Of four Butters analysed none were adulterated ;
as they were all well within the margin as regards
density, melting point, and per centage of fatty
acids. A sample of Dripping was also of good
quality.
Of four varieties of Arrowroot and of two Flours
it may be said that they were distinctly of the nature
and quality demanded. Five Breads have also
been analysed, one of which was most suggestive of
alum, but the weight of the bread was too small to
undertake the analysis in duplicate. A further sample
was, I believe, taken later on ; if so, it contained
no alum. At the present day some base imitations
of genuine baking-powders are made, in which alum
is made no take the place of tartaric acid. For this
reason it may be advisable to analyse a larger number
of breads.
A sample of Tea, and two samples respectively
of Coffee and of Chicory, were decidedly good.
A Brown Sugar was of excellent quality.
Of two Cacaos one was thoroughly genuine, and
the other as thorough a mixture. No. 25 was of a
very fine, full-brown color, of powerful pleasant