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21
PUBLIC ANALYST'S REPORT.
TO THE ST. SAVIOUR'S DISTRICT BOARD OF
WORKS.
Chemical Laboratory,
St. Thomas's Hospital,
Gentlemen, Sept. 27th, 1882.
I am pleased to be able to report a distinct improvement in
the quality of Milk. This is only what we have a right to expect
at this season, but the fact remains. Nevertheless, we have to
report two very bad cases of adulteration with respectively 30
and 24 per cent. of water.
Several of the milks were of excellent quality, bat for the
most part they have received that small addition of water of which
no account is given, and which necessitates the boiling of all milk
intended for the nourishment of young children.
The analysis of milk admits the chemist into the secret, and,
therefore, explains why some customers receive the cream. If I
may judge from my experience, it is because the milk is sold
without being stirred. We have had milks this last quarter with
13 per cent. of cream, and 5 per cent. of added water. Surely a
milkman should know his business better than this!
In consequence of what has been said upon the subject of
American Cheese, I have, through our Inspector, obtained three
samples, and have no hesitation in stating that they were of
excellent quality, and of very uniform composition. This may be
judged from the following table:—

Thus it will be seen that the fat is distinctly butter-fat.