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127
and the shorter the time for extraction. The best tea can
be spoilt by allowing the tea-leaves to remain in contact
with the aqueous extract after the goodness has been exhausted.
The so-called increase in strength, by long standing,
is in the tannin, and the consequent indigestibility of
the " tea."
One Butter has been examined. Taking a low
standard it has 40 per cent. of fat other than butter-fat.
Four Lards were of the nature, substance, and quality
demanded.
The five samples of Pickle were quite free from any
impurity, and were all made with vinegar free from
sulphuric acid. Nos. 137 and 138 were very soft, but otherwise
were quite passable.
Two preserved or Bottled Fruits have been examined.
The preserved black currants were remarkably good and
clean, although somewhat bleached, probably by sunshine
or by the want of it.
A sample of Raspberry Jam was free from impurity
and perfectly clean.
Three Porters may be mentioned as having been
analysed. One of them was very inferior, and as watery as
any one could wish. In alcoholic contents even, it was only
a little superior to a temperance drink which I have lately
examined.