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46
Brandy.—Five samples were genuine, and from 20½ to 25º u.p.
in strength. One sample was diluted to 33½º u.p.
Butter.— Eighteen samples were genuine, and four were
margarine, i.e., mixtures of fats containing varying proportions
of butter, from practically none up to 20%.
Coffee.—Seven samples were genuine; one contained 35% of
chicory, and one a mere trace of chicory. In this case the chicory
was probably accidentally introduced in grinding the coffee.
Condensed Milks.- Three samples were prepared from whole
milk, three from partially skimmed milk, and two from separated
or entirely skimmed milk. In each case where any abstraction
of fat had taken place the tin was labelled to that effect. The
degree of concentration was usually to one-third the original
volume, and the proportion of sugar added varied from 85 to
45%.
Gin.—Six samples were genuine and varying from 204 to
85° u.p. One sample was very slightly reduced in strength to
85¾° u.p.
Milk.—Of 64 samples received, 46 were genuine some
however, being very poor in quality. The adulterated and doubtful
samples may be classified as follows:
Watered Milk.
1 Sample contained 16% Water.
2 „ „ 10% „
1 „ „ 8% „
1 ,, ,, 7% ,,
2 ,, ,, 5% ,,
1 „ ,, 4% ,,
Skimmed Milks.—
1 Sample was deficient in Butter-Fat 40%
2 ,, were ,, „ 20%
2 ,, ,, ,, ,, 15%
1 „ was „ „ 10%
Watered and Skimmed Milks.—One sample contained 5"., of
water, and was deficient in butter-fat 60%. One sample
contained 5% water, and was deficient in butter-fat 40%. One
sample contained 5% water, was deficient in butter-fat 65%,
and contained added starchy matter (corn flour). One sample
contained 4% water, and was deficient in butter-fat 20%. The
sample of milk containing the corn flour was taken on a Sunday.
This is the only instance in which I have found starch in
milk.
Whiskey.—Kleven samples were genuine, ranging from 14½
to 24½° u.p. Three samples were reduced in strength to 36,