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16
The specimens of milk, of which the following Table exhibits
the composition,were analysed during last summer in the
laboratory of St. Mary's Hospital by Dr. Albert Bernays and
myself. It will be observed that a large proportion of the
analyses afford evidence of culpable adulteration, although we
did not obtain proof of the introduction of any deleterious
ingredient.
TABLE showing the Composition of various Specimens
of Paddington Milk as compared with Pure Milk.
Solids.
Water.
Solids.
Water.
Pure Milk
12.98
87.02
17
8.1
91.9
1
13.2
86.8
18
8.02
91.98
2
12.5
87.5
19
7.9
92.1
3
12.0
88.0
20
6.5
93.5
4
11.9
88.1
21
6.2
93.8
5
11.6
88.4
23
6.2
93.8
6
11.5
88.5
23
6.2
93.8
7
11.3
88.7
24
5.8
94.2
8
11 0
89.0
25
5.8
94.2
9
10. 4
89.6
26
5.4
94. 6
10
10.4
89.6
27
5.3
94.7
11
10.4
89.6
28
5.0
95.0
12
10.2
89.8
29
4.5
95.5
13
10.0
90.0
30
3.77
96.23
14
10.0
90.0
31
3 .75
96.25
15
9.8
90.2
32
3.5
96.5
16
9.0
91.0
It will be observed from the Table that the most faulty
specimen which was examined, contained scarcely more than
a quarter of the natural proportion of solid ingredients. All
the specimens numbered from 20 to 32 contained less than
half the natural proportion of solids. From the careful consideration
of the results which were obtained,we concluded, that
in by far the greater number of instances, the only adulteration
practised was the addition either of water, or more commonly
of skim milk, or of both together.*
*In each of the specimens of milk the quantities of butter and cheese, as
well as of inorganic constituents, were determined. We decline including these
results in the Table, as we are not yet in a position to draw positive inferences
from them.