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37
PUBLIC ANALYST'S REPORT.
TO THE ST. SAVIOUR'S DISTRICT BOARD OF
WORKS.
Gentlemen,
During the year ending Midsummer I have analyzed
58 samples of Milk. Of these, twelve were adulterated with,
respectively, 14, 34, 15, 9, 30, 6, 6, 9, 6, 13, 10, and 9 per
cent. of added water. It would be a good thing if there were
more knowledge as to the distribution of the cream. Some
of our samples are so rich in cream as to suggest that butterfat
in excess is to disguise the watering of the milk; others
are so poor as to indicate either skimming or favouritism.
Many of the milks in the district are of such excellent quality
as confirm my belief, entertained from the first, that the
standard of Mr. Wanklyn is more correct than that of
Somerset House, which we have been obliged to accept. We
have now, for years past, taken 8.7 per cent. of solids, not
fat, as our standard, instead of 9.2 per cent. This allows of
the use of five per cent. of water for the washing of utensils.
My calculations as to the adding of water are based upon this
standard of 8.7 per cent.
Four Condensed Milks have been analysed. Two of these,
probably of the same brand, were skimmed to an extraordinary
degree, so much so, that I certificated No. 120 as skimmed to
the uttermost. When made up with water, according to the
general recommendations upon the printed labels, No. 120
only contains from 0.4 to 0.3 per cent. of butter-fat, instead
of 2.5 per cent., which should be the lowest quantity.
A sample of Butterine, and one of Lard, was of the
nature, substance, and quality demanded.
Of the Butters, two were genuine; one butter was dis-
tinctly mixed.