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100
wine, which in the analysis is represented by the term
"fixed acid," is present chiefly as bi-tartrate of potash
(cream of tartar), and is very wholesome and digestible.
Besides the Clarets, three samples respectively, of
Ales, and two of Porters, must be mentioned. These
contained, in the form of proof spirit, 14, 10½, 10, 11½ and
10½ per cent. Roughly speaking, excluding the first
sample of ale with its 14 per cent., double the quantity, or
one pint, would furnish the permissible amount of alcohol
to such as allow themselves the indulgence. No. 112
must have been from the bottom of the cask, and
containing an excessive amount of yeast.
One Brandy, two Gins, and two Whiskeys, conclude my
list. They were all up to the Government standard.
The certificates are all in the hands of our Inspectors.
Christmas, 1884.
During the past quarter I have analysed fifty-four
articles of food and drink. Of thirty-four milks, eight
were adulterated with, respectively, 6, 11, 17, 14, 6, 12, 9
and 14 per cent. of water, and a further five with a less
quantity. As usual, some of the milks are of such high
quality as to further confirm one of my articles of belief,
that the standard of Somerset House has tended to
increase adulteration.
Four Breads and four Butters were good of their kind.
Two Porters and two Ales have been examined. One of
the latter, No. 168, had a distinctly brackish taste, was
very flat, and had an odour not suggestive of much hops.
On analysis, it was found to contain 187 grains of common
salt. Some of the chloride (common salt is the chloride
of sodium) might be supposed to have come from the