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21
Three varieties of Condensed Milks have been examined.
The cooking process through which they have passed renders them
perfectly safe, and as long as they are kept up to the mark they
must be considered valuable adjuncts.
Oue sample of Bread gave all the indications of the
presence of alum. On further analysis, I found, however, that the
possible alum, judging from the alumina, amounted only to 3½
grains per 4-lb. loaf. The iron was double the ordinary quantity,
and I have reason to believe that the indications with the logwood
test were due to iron and not to alumina.
Two Butters were found unadulterated. They were good
indications of the fact which I have previously mentioned, that the
genuine article always contains a considerable percentage of water,
without which there is but little or no taste. The imitation
butters are generally dry and sticky.
To those who are interested, I may mention that I have
analysed two Baking Powders and two Egg Powders. Both kinds
answer the purpose for which they are intended. In the attempt
to introduce nitrogen, as a substitute for eggs, No. 48 is far
superior to No. 50. It should, however, be remembered, that
their chief value is as substitutes for yeast. Considering the
quantity recommended to be used, it would be leaning upon a
broken reed to suppose them substitutes for eggs as to nutrition.
One Pepper and one Mustard complete my list. The mustard
was exceptionally good.
Dec. 21st, 1881.
During the past quarter I have examined eight samples of
Milks. Four of these had been tampered with to the extent,
respectively, of 5, 7, 9, and 22 per cent. of added water. In two
instances the vendors have been warned, and one vendor has been
prosecuted.
Although this record is not good, yet does it contrast favourably
with the past. In October, 1874, eight milks were taken by our
former Inspector, Mr. Errington. Two of these were nearly up to
the mark. One was skimmed, and the other five were adulterated
with, respectively, 10, 28, 40, 41, and 44 per cent. of added