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88
Vinegar.
Out of 23 samples examined, 6 samples were found to be adulterated.
D 50 (Informal). 26.5 per cent. deficient in acetic acid.
D 51 (Informal). 5.5 per cent. deficient in acetic acid.
D 57 (Informal). 26.5 per cent. deficient in acetic acid.
P 80 (Same vendor as D 50). 60.0 per cent. deficient in acetic
acid. Vendor fined £l with £2 4s. costs.
P 81 (Same vendor as D 51). 10.5 per cent. deficient in acetic acid"
Vendor cautioned.
A further sample purchased from the vendor of D 57 was genuine.
N 88 57.0 per cent. deficient in acetic acid. Vendor cautioned.
All the samples were sold as vinegar and consisted of artificial vinegar,
that is, dilute acetic acid coloured with caramel.
Cream.
20 samples of cream were genuine and free from preservatives and
thickening substances.
Preserved cream may no longer be sold, the addition of preservative to
cream was prohibited from January 1st, 1928.
The fat content of all the samples averaged 53.1 per cent.
Fruit Wines, etc,
Six beverages of various kinds were examined, particularly for the
presence of preservatives and prohibited colouring matters. All the samples
were genuine.
The 6 samples comprised:—
2 samples "Kaola" and 1 sample of "Muscatel." These were free
from any added preservative.
1 Lemon Squash. Contained 137 parts sulphur dioxide per million.
1 Orange Wine (non-alcoholic). Contained 259 parts sulphur dioxide
per million, and 0.6 per cent. of alcohol.
1 Elderberry Wine. Contained 131 parts sulphur dioxide per
million and 10.8 per cent. of alcohol.
The samples were free from any other preservatives and prohibited
colouring matters. Non-alcoholic wines, cordials, fruit juices, etc., are
allowed to contain sulphur dioxide preservative up to a limit of 350 parts per
million. Alcoholic wines are allowed to contain 450 parts sulphur dioxide
per million.