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Separated Milk. —One sample was examined and found
to be free from added water.
Margarine.—Four samples were analysed. None of these
contained 10 per cent. of butter fat, the limit allowed by the
new Act, in fact 2 per cent. was the most found in any of them.
Mustard.—Eight samples were analysed, and seven of
these were genuine. One contained 33 per cent. of starch and
a trace of turmeric.
Olive Oil.—Two samples were submitted to me, but,
owing to the small quantity of each at my disposal, I was
only able to partially examine them. One was, no doubt, a
genuine olive oil, but the other was probably mixed with some
other vegetable oil. The examination of olive oil is a matter of
considerable difficulty, requiring a number of tests, and therefore
a sufficiently large sample should be purchased.
Rum.—One sample only was submitted to me and this
proved to be a genuine rum of the strength 23.2° under proof.
Pepper.—Twelve samples were analysed and all were free
from adulteration, but three were of inferior quality, containing
much husk and pepper dust. Nothing foreign to pepper was
found in any of them.
Whiskey.—Twenty-two samples were analysed, and sixteen
were found genuine and above the legal strength, being
from 15 to 25° under proof. The individual strengths were as
follows:–15°, 17°, 18°, 19°, 19.3°, 19.8°, 20°, 22°, 22°, 23°, 23°,
24°, 24°, 24°, 24.7° and 25° under proof respectively.
Six samples were below the legal strength, being—25.8°,
25.8°, 25.90, 26°, 30 3° and 30.4°. Technically all these were
adulterated, but in only the last two cases were proceedings
recommended.
The adulterated samples were as follows:—
Gin 1
Milk 7
Mustard 1
Whiskey 6
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