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37
Of Butters, eight samples have been examined. Only one
was found admixed with some 80 per cent. of fat other than
butter fat. Several were passed, but I could not have said
that I thought them altogether genuine. They have been
manipulated by machinery and some of the volatile and tasty
principles have been removed in the process.
Six simples of Flour and six of Bread leave little to be
desired. The same may be said of an Oatmeal and an
Arrowroot.
Three Coffees were distinctly of the nature, substance and
quality demanded. So also were three Mustards and five
Peppers.
Four Jams were of varying quality. A very considerable
insight into the quality of a jam may be obtained by washing
a spoonful in a tea cup full of water. The character of the
fruit and of the careful preparation, or otherwise, is often a
revelation. In these jams there was no gelatine, and the sugar
was of good quality.
Nine samples of Ale, and nine samples of Porter, have
been analysed. The ales have greatly improved. The sugar
employed was in all cases, save one, of a kind not to bring the
amount of chlorides to anything approaching excess. In only
one case we;e the chlorides just past the allowed limits.
Three drugs—Ipecacuanha Wine, Tartar Emetic, and
Sulphate of Quina—complete my list. These were genuine.
I remain,
Gentlemen,
Yours faithfully,
ALBERT J. BERNAYS.
Chemical Laboratory,
St. Thomas's Hospital, S.L.
Jane 24 th, 1889.