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quite possible to purchase black pepper without this admixture,
which generally proceeds from careless drying upon its native soil.
One sample of Ketchup, with a most agreeable smell and taste
of mushrooms, contained no less than 11? per cent. of common
salt, showing how valuable is that condiment in its place, and
how well understood its use.
Sulphuric Acid has entirely disappeared from Vinegar in
Tickles, and much more care is exhibited in their preparation.
Lead and Copper were absent, but the sample of Red Cabbage
Pickle was too fresh for present use.
As to Teas, four in number, and Coffees, two, they have
been found genuine. One of the teas contained many old leaves.
Two of the teas, and the two coffees were very good.
In the course of the twelvemonth, twelve Malt Liquors have
been analysed. With regard to salt, all the samples were well
under 40 grains per gallon. In the last Report, (1879), issued
as to the general working of the Adulteration Act, our case was
fully reported, and given as an illustration of the amount of salt
which may be contained in a malt liquor arising to a great extent
from the water employed. Admitting the truth of the statement,
it is a curious fact that we have succeeded in lowering the
quantity of chlorides in beer.
One of the Beers was of extraordinary quality. It contained
an amount of sediment equal to 1/8 of the bulk of the liquor,
consisting mainly of yeast and vinegar-fungus, and literally
swarming with Bacteriæ. The sample was quite sour and
undrinkable within 24 hours.
Under the amended Act, Spirits have been again brought under
the notice of the Public Analyst. I have examined Gin, Whiskey,
Rum, and Brandy; all of them have passed the ordeal.
Drugs, four in number, conclude the series. There was this