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46
each quarter are stated separately, as well as the proportions of adulterat
to genuine and adulterated to total samples:—
TABLE II.
Samples
submitted to
Analysis.
First
Quarter.
Second
Quarter.
Third
Quarter.
Fourth
Quarter.
Whole
Year.
WHOLE YEA
Genuine.
Adulterated.
Genuine.
Adulterated.
Genuine.
Adulterated.
Genuine.
Adulterated.
Genuine.
Adulterated.
Proportions
of
adulterated
to genuine
samples.
Percentages
of
Adulterated
on total
Samples.
Milk
32
3
11
3
35
4
14
2
92
12
13%
11.50
Butter
-
-
-
-
5
-
I 2
-
17
-
-
-
Coffee
-
-
2
1
2
—
3
1
7
2
28.5%
22.25
Cocoa
-
-
I
3
—
—
-
-
1
3
300%
75
Demerara
Sugar
-
-
6
-
-
-
-
-
6
-
-
-
Pepper
-
-
1
—
1
—
2
-
4
—
-
-
Mustard
-
-
—
—
1
—
3
-
4
—
-
-
Vinegar
-
-
2
—
—
—
1
-
3
—
-
-
Whisky
-
-
1
—
—
—
5
-
6
—
—
—
Totals
32
3
24
7
44
4
40
3
140
17
All articles
together
I2.I°/0
All ar???
togethere
10.8
In the following table (Table III.) the numbers of, and ratios between
genuine and adulterated samples for the year ended on March 31st, 189
are compared with the corresponding figures (for Fulham) for the year
1887-90 (taken from the reports of the Local Government Board) and will
the figures for 1891-92, 1892-93, 1893-94 and 1894-95:—
TABLE III.
YEAR.
1887.
1888.
1889.
I890.
l89I-2.
1892-3.
1893-4.
1894-5.
5-6
Genuine
72
139
121
76
I64
89
64
102
0
Adulterated
13
10
14
6
48
I 2
16
21
7
Totals
85
149
135
82
2 1 2
101
80
123
4
Proportions
of
Adulterated
to Genuine
Samples.
18%
7.1 °/o
11.5 °/o
7.8°/o
29.3%
13.5 %
25 °/o
20.5 %
1%
Percentages
of
Adulterated
on total
Samples.
15.2 °/o
6.7 %
7.3 %
17.3 °lo
2 2.6 °/0
11.9%
20 °/o
17%
1°/o