View report page

67
ICE Cream.-One sample was examined. It consisted of
the usual ingredients—milk, farinaceous matter, sugar and
water. Nothing of a harmful nature could be detected bv
chemical analysis. A better class Ice Cream is made by using
eggs instead of the starchy matter.
Jams. Three samples were analysed : one strawberry, one
currant, and one plum jam. I he strawberry and currant jams
were genuine and of good quality, especially the former, which
was a whole-fruit jam. The plum jam contained about ¼lb.
of its weight of apple jam. A little apple jam is said to be
added to plum jam to prevent the sugar from crystallizing out.
Laud.—One sample was analysed and found genuine.
Lemonade. One sample was brought to me with the information
that it was said to contain oil of vitriol (sulphuric
acid). It was sold l in the street, and mixed with "sherbet"
before drinking. I found it to consist only of water with a
little lemon-juice. Not a trace of sulphuric acid was present;
indeed, there would be no object in adding it to a drink of this
kind.
Marmalade. -One sample was analysed and proved to be
genuine orange marmalade. I examined it for starch-glucose,
and found none.
Mustard and Peiter.—Nine samples of the former and
ten of the latter were analysed and all were found genuine.
Bum.—Three samples were examined. Two were of full
strength—22½ and 23 under proof respectively. One was
reduced to 26½ under proof. The excess of water being under
2 per cent., no proceedings were taken.
Seidlitz Powder.—One sample was analysed. It was
practically in accordance with the British Pharmacopoeia
article, containing, however, a slight excess of tartaric acid
(in the white packet) 41.9 grains instead of 38, and 159.6 grains
instead of 160 of the mixture of Bicarbonate of Soda arm
Tartarated Soda in the blue packet. It was, therefore, a little
above full strength.
Whiskey.— Seventeen samples were examined, Those
above the legal strength were as follows: 4.50, 14¾0, 190