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176
September 30th, 1889.
During the past quarter I have analysed 24
samples of Milk. Only two contained respectively 14 and
16 per cent. of added water. Two had been stripped of
butter-fat to the extent, respectively, of 34 and 40 per cent.
But many of them were, to say the least, peculiar. One
sample was a top-skim containing 33 per cent. of cream, and
with only 5 per cent. of added water. Another sample contained
6 per cent. of added water, but it was so nearly sour
that a second analysis could not be made. Another sample
contained 10.6 per cent. of solids, not fat; it became coagulated
in the act of shaking and it was impossible to make a
further examination according to the terms of the Act.
Several had a little water added.
Two Condensed Milks have been analysed. One of
them is indeed remarkable. Presuming that the sample
was properly taken, it contained only 0.93 per cent. of
butter-fat. On addition of the prescribed eight parts of
water, the fat is reduced to 0.103 per cent., and of fifteen
parts of water to 0 058 per cent.
Three samples of Butter were of the nature, substance,
and quality demanded. Of four Coffees the same
could be said. Four Mustards and two Peppers were also
of good quality.
One Beer, one Ale, three Whiskies, and one Gin have
been analysed. The spirits were all above the standard.
Three varieties of Sweets were altogether of the
nature, substance, and quality demanded, if one could