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per cent. in 20 of the samples. The remaining sample consisted of tinned
cream containing 20.1 per cent. of fat. The average fat content of all samples
was 49.1 per cent.
In the case of many varieties of tinned cream the percentage of fat
guaranteed (usually only 25 per cent.) is stated on the label. In this case no
statement of the fat content was made, and the sample was described as
"Pure thick cream" which would seem to indicate the presence of a high
percentage of fat, certainly more than the 20.1 per cent. of fat actually
present. It was further declared that the sample was "Nicer than fresh
cream," a statement with which everyone might not agree. There is, however,
no standard for the content of milk fat in cream, tinned or otherwise.
Minced Meat.
Two samples of minced meat contained sulphur dioxide. This preservative
is prohibited in meat.
X 32 (Informal). Contained 400 parts sulphur dioxide per million.
X 33 (Same vendor as X 32). Contained 510 parts sulphur dioxide
per million. The vendor was cautioned.
Sausage.
Eleven samples were analysed. Of these two samples contained preservative.
J 28 (Informal). Contained 227 parts sulphur dioxide per million
Presence of preservative declared by label.
K 55 (Informal). Contained 125 parts sulphur dioxide per million.
Presence of preservative declared by notice in shop.
Sausage may contain not more than 450 parts of sulphur dioxide per
million if the presence of this preservative be declared by notice or label.
Pearl Barley.
Of 7 samples examined, all were free from preservative but one sample
was adulterated with talc.
D 44 (Informal). Contained 0.05 per cent. facing powder (talc).
A formal sample obtained from the same vendor was genuine.
The practice of "facing" or "polishing" rice was at one time very
general and Hamill (Reports of Inspectors of Foods 1909, No. 8) suggested
an outside limit of 0.5 per cent. of added mineral matter. The treatment