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82
Pepper.
12 samples were analysed and of these one sample was found to be
adulterated.
A 57 (Informal). Contained 40 per cent. of foreign starch (potato).
A further formal sample purchased from the same vendor consisted
of genuine pepper.
Table Jelly.
3 samples examined were genuine. Of these 2 contained sulphur dioxide
preservative and one was free from preservative.
B 71 (Informal). Contained 90 parts sulphur dioxide per million,
and was labelled in an unsatisfactory manner. (See page 84).
Vinegar.
Out of 12 samples examined, two samples were found to be adulterated.
T 52 (Informal). 4.5 per cent. deficient in acetic acid.
T 57 (Same vendor as T 52). 5.0 per cent. deficient in acetic acid.
The vendor was cautioned.
All the samples consisted of artificial vinegar.
Cream.
14 samples of cream were genuine and free from preservatives and
thickening substances. The fat content varied from 32.5 per cent. in the
case of a sample of "Sterilised Cream" to 62.4 per cent. in a sample
described as "Rich Double Cream." The average fat content was 50.9 per
cent. There is no legal standard for the fat content in cream.
Ice Cream.
Four samples examined were genuine, Three samples contained in each
case 2.6 per cent. of milk fat and were thickened with starch. One sample
contained 7.1 per cent. of fat and was free from starch filling. There is no
legal standard controlling the composition of ice cream. It is, however,
generally agreed that a fat standard of about 7 per cent. would be a
reasonable one.
Honey.
Six samples examined were genuine and free from glucose, starch and
artificial invert sugar.
Jam.
Of 9 samples of jam, four samples contained 15, 32, 6 and 13 parts of
sulphur dioxide per million respectively. All the samples were genuine.