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tion; one sample was called "Vi-Cocoa" (Dr. Tibbies') It
purported to be a mixture of cocoa extract, malt, hops and kola
nut. It is a proprietary article and I found it to be as described.
It is scarcely possible to quantitatively determine the relative
proportions of these ingredients, but the sample undoubtedly
contains a small proportion of kola nut, some malt extract and
a vegetable bitter which is no doubt hop bitter. Kola nut
contains a considerable proportion of Theobromine, the alkaloid
of cocoa. It is a nerve-stimulant and said to be used as a
"pick-me-up" after alcoholic indulgence
Coffer.—Five samples were genuine coffee; one contained
per cent. of chicory, one contained a mere trace of chicory—
no doubt accidentally introduced in grinding the beans.
Gin.—Four samples were genuine and above the legal
limit of strength, viz., 30¾°, 32°, 33° and 85° under proof
respectively. One sample was watered down to 42° under
proof, i.e., 7° below the legal limit.
Linseed.—Both samples were crushed linseed. One was
pure and the other contained some foreign seeds—barley and
oats. As, however, it contained a fair proportion of oil, its value
for outward application was not sensibly diminished and no
proceedings were taken against the Vendor.
Milk.—Thirty-five samples In all were analysed. Of
these thirty-one were genuine and only three out of that
number were of poor quality. One sample contained 5 per
cent. added water, and was also deficient in fat 75 per cent.;
1 sample was deficient in fat 13 per cent.
1 „ „ „ 5 „ „
The last was possibly a genuine but poor milk.
The improvement in the character of the milk brought to
me for analysis this year is very marked, and if these are failly
representative samples the inhabitants of St. Saviour s Distiict;
are to be congratulated on their milk supply.
Skim Milk.—One sample was analysed and found to be a
genuine skimmed milk.
Mustard.— Four samples were analysed and found
genuine.
Pepper.— Seven samples were examined and
genuine. The adulteration of pepper seems for the present to