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22°, 22°, 22°, 22½°, 22¾°, 23°, 23½°, 24° and 24° under proof
respectively (13). Those below the legal strength were four in
number.
1 of 25½° under proof.
1 of 26½°
1 of 34¾°
1 of 43¼°
In the first two cases, the deficiency in strength being under 2°,
no proceedings were taken. Nothing of the nature of an
adulterant (other than water) was detected.
Vinegar.—One sample was examined. It was deficient
in strength, and not entirely malt vinegar. As it was not sold
as malt vinegar, no proceedings could be taken. There is no
legal standard for the strength of vinegar, but 3 per cent. of
acetic acid is usually taken as an extreme limit. The sample
in question contained 3.7 per cent.
Milk.—Seventy-four samples in all were analysed. Of
these, 63 came within the limits of genuine milk. Of these—
35 were of good quality.
18 were of average quality.
10 were of poor quality.
63
Nine samples contained excess of water—
1 contained 12 per cent, added water.
1 „ 11
1 „ 8 „ „
1 „ 5 „ „
5 „ 4 „ of water in excess of that
in normal milk.
No proceedings were taken in these last five cases, as they may
possibly have been exceptionally poor milks.
Two samples were deficient in fat to the extent of 20 percent.
and 12 per cent. respectively.