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63
Buttek.— Twenty-one samples were analysed. Of these
all were genuine as regards freedom from margarine, but one
contained a rather high proportion of water—19 per cent.
This must be considered to be a very inferior butter, 16 per
cent. being an extreme proportion of water in a well made butter.
Cocoa.—Five samples were examined. They were cocoa
essences or extracts, some of the excess of fat having been
extracted from the bean, and were free from alkali. One
contained a mere trace of starchy matter, probably an accidental
admixture.
Coffee.—Fourteen samples were analysed, and with the
exception of one sample which contained a mere trace of
chicory, all were genuine.
Gin.—Six samples were analysed and, of these, five were
genuine and above the legal limit. The alcoholic strengths of
these were:—29.2°, 30 3 , 31.4° , 33° and 34 2° under proof
respectively. One sample was reduced in strength to 38.9°
under proof, or 3.9 below the legal limit.
Lard.—Two sumples were examined and both were found
to be genuine lard.
Milk.—Seventy-three samples in all were examined, and,
of these, 66 were genuine, being—
41 of good quality.
19 of average quality.
6 of poor quality.
Seven samples were not genuine—
1 contained 22 per cent. of added water.
1 „ 15 „ ,,
1 ,, 4 ,, of water in excess of that
in normal milk.
Four were deficient in fat to the extent of 14, 13, 11 and
9 per cent. respectively.
The sample containing 4 per cent. of water in excess, and
that deficient in fat 9 per cent., come under the head of possibly
genuine but extremely poor milk, and no proceedings were
taken against the vendors.