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58
Gin.—All three samples were genuine and above the
legal strength, being respectively 26½°, 32½° and 33¾° under
proof.
Milk—Out of a total of sixty-three samples analysed
fifty-seven were genuine. Of these—
29 were of rich quality.
17 were of average quality.
11 were of poor quality.
One sample was a doubtfully genuine milk, containing
four per cent. excess of water, but being fairly rich in fat.
Five samples were adulterated:—
1 containing 36 per cent. added water.
1 „ 8 „ „
1 „ 7 „ „
1 „ 5 „ „
1 „ 4 „ „ and also
deficient in fat 25 per cent.
Preserved Green Peas.—Both samples contained copper
in almost identical proportion, viz., 0.8 grain and 0.79 grain
per pound. In both cases convictions followed.
In the first case (Grist v. Summers) the defendant appealed.
After a lengthy hearing, judgment was pronounced against
the appellant.
In the second case the defendant pleaded guilty—after
the Somerset House analysis was found to confirm my
certificate—and was fined £20 and costs.
These two cases will go far to stop the sale of these
coppered peas.
The danger of this coppering of peas and other vegetables
(for haricot beans, French beans and spinach are also treated
in this way to even a larger extent than in the case of peas),
lies in the fact that manufacturers can, and do, introduce very
varying proportions of copper. For instance, in examining
samples of peas sent to me by private persons, I found two
samples of the same brand to contain in one case 1.07 grain
per pound and in the other 1.51 grain per pound. Thus