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vendor had added at the rate of no less than 87½ grains per gallon;
if it had been forwarded as a sample under the Act, we might have
tried the legality of the addition.
Of four samples of Butter analysed, one sample has been found
to contain one-third of its weight of a fat other than butter-fat.
Two Breads and two Cheeses, as also one Mustard, have been
examined; they were fairly of the nature and quality demanded.
A sample of Oatmeal was very good of its kind, but contained
considerable admixture with wheaten flour; I regarded the admixture
as accidental. The nutritious character of the meal may be
inferred from the presence of 2.44 per cent. of nitrogen.
A sample of Corn-flour, brought to me by our Inspector, I
should have reported as not of the nature and quality demanded, if I
had not seen the label sold with the article. If used as the label
directs, nothing can be urged against it. Good milk would
supply what the flour lacks. But, if judged by the name, the
amount of nutriment offered may be inferred from the quantity of
nitrogen in it, which is equal to 009 per cent., or about 1/27 the
value of the oatmeal.
Three Mercurial Ointments have been analysed. As two of
these were sold simply as mercurial ointments, and as a mild kind of
mercurial ointment is commonly sold, as well as the one mentioned
in the Pharmacopoeia, no exception could be taken to the diminished
quantity of mercury in the respective ointments. The sample of
Unguentum Hydrargyri Nitratis was well made and of the nature
and quality demanded.
March 22nd, 1883.
During the past quarter I have analysed ten Milks, only two of
which were adulterated to any extent. On the whole there is a
distinct improvement in their quality.
On the subject of Butter, my mind has been somewhat
exercised. Of five butters which I have analysed, four were
genuine, and one I unhesitatingly pronounced adulterated, and so
consider to this hour. It was not a case of gross adulteration,
only to the extent of 20 per cent. of the fat in the butter. In my
certificate I stated that it was not admixed by the vendor, and
that the so-called butter was clean, of fair odour, and of good
taste. The water was under the admitted quantity by more than
five per cent., and so the amount of adulteration is still further
reduced. By an analysis, in duplicate, I found the amount of
insoluble fatty acids to be 90.34 per cent. Calculated upon a