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44
from calculations based on very low limits of quality, it is not possible
to return samples of this class as adulterated.
The addition of water, and removal of fat, continue to be the
customary forms of milk adulteration; but other substances than
water, such as starch and sugar, are occasionally added ; and the use
of one or another preparation of boracic acid, introduced as a preservative,
is prevalent; though much difference of opinion exists as to
whether boracic acid should or should not be regarded as an
adulteration.
It is evident that a distinct improvement may be recorded in the
quality of the milk vended in the Parish of Fulham, for the year
ending March 31st, 1893, as compared with the previous year. This
may be explained partly by the greater adequacy of the fines imposed, in
most of the cases of food adulteration, particulars of which have been
given in Table IV. It may be remeiiiembered that in my report for
the year ending 31st March, 1892, attention was drawn to the smallness
of the fines so often inflicted, and to the remarks upon this
subject in the Report of the Local Government Board.
It is pleasant to be able to record that, in at least two cases, the
samples of milk submitted to me were above the average in point of
quality.
Butter.—Only nine samples of butter were subjected to analysis,
but it is satisfactory to be in a position to state that all were genuine
and of fair quality. As far as a judgment can be based upon this
somewhat small number of samples, there is here an improvement
as compared with the previous year.
Coffee.—Of the twenty-four samples of coffee examined, two
were certified to be adulterated with chicory, the quantities of the
extraneous ingredient being 10 and 55 parts respectively. These
results may be fairly compared with those for the preceding twelve
months, during which period twenty-nine samples of coffee were
analysed, no less than eight of which were adulterated ; and more
than 50 per cent, of chicory was present in most of the adulterated
samples. Here, then, is a very marked improvement indeed, the proportion
of adulterated to total samples being, for 1892-93, less than
one-third of that for 1891-92 (v. Table II : of. Table II, lieport for
1891-92.)
Cocoa.—The two samples of cocoa submitted to analysis contained
large proportions of added starch and sugar : but proceedings
were successful in one instance only (Table IV).
Vinegar.—One of the two samples of vinegar was certified to
contain an insufficient amount of acetic acid: the quantity present
was, in fact, only 2½ per cent., or less than half of the per centage of
acetic acid which " vinegar" contains, according to the British
Pharmacopoeia.