View report page

155
It will be at once seen that the removal of fat ranges from 3
to 54 per cent., and the addition of water from 3 to 18 per cent.
BUTTER.
Sixty-seven samples of butter were examined during the year.
Of these 17 (25.3 per cent.) were found to be adulterated. With
one exception these all contained more or less foreign fat, that
is, fat other than the fat of butter. The one exception was
certified to contain at least 4 per cent! of water above the
quantity found in normal butter.
The distinguishing numbers of the adulterated samples were
as follows :—C/2 7, C/2 10, C/2 12, 5, 7, 9, 30, 32, C/2 1, C/2 7,
C/3 100, and 89 all contained at least 70 per cent. of foreign fat;
Nos. 65, C/3 74, contained 65 per cent.; Nos. 50 and 81 at least
60 per cent.; whilst C/3 67 was found to contain 4 per cent. of
water above the normal.
COCOA.
Of two samples of Cocoa one was found to be genuine and one
to be a mixture of cocoa, starch and sugar, the two last-named
ingredients being present to the extent of at least 60 per cent.
COFFEE.
Two of the 12 samples of Coffee were sophisticated by the
addition of chicory, No. C/2 6 to the extent of at least 35 per
cent., and No. 42 to the extent of at least 22 per cent.
WHISKY.
Twenty-one samples of Whisky were examined, 3 of which
were found to be unduly diluted with water to a small extent.
Nos. C/3 80 and C/3 82 were both 26 degrees under proof, while
No. C/3 95 was 27 degrees under proof. The limit for whisky
is 25 degrees under proof.
MUSTARD, &c.
The remaining samples were all certified "not adulterated."