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157
No. of Sample
Nature and Amount of Adulteration.
SECOND QUARTER (ending 80th September, 1897.)
86
At least 25.8 per cent, of fat removed.
C 3 84
At least 3.6 per cent, of water added.
C 2 60
,, 4.0 ,, ,,
85
,, 4.5 ,, ,,
C 3 25
,, 8.7 ,, ,,
C 2 84
,, 9.4 ,, „
C 3 44
,, 13.1 ,, ,,
C 8 85
,, 17.2 ,, ,,
THIRD QUARTER (ending 81st December, 1897.)
C 2 60
At least 5.0 per cent, of fat removed.
0 3 59
„ 10.0 ,, ,,
C 2 61
At least 5 0 per cent, of water added.
0 3 73
,, 6.1 ,, ,,
C 3 55
„ 12.7 ,, ,,
C 8 75
,, 24.5 ,, ,,
FOURTH QUARTER (ending 31st March, 1898.)
95
At least 24.0 per cent, of fat removed.
C 2 92
At least 8.3 per cent, of water added.
C 3 90
,, 8.9 ,, ,,
C 3 77
,, 10.3 ,, ,,
C 3 79
,, 11.7 ,, ,,
C 3 92
,, 11.7 ,, ,,
79
At least 9.1 per cent, of water added and at least
26.7 per cent, of fat removed.
80
At least 9.0 per cent, of water added, and at least
26.0 of fat removed.
It will be noticed that the removal of fat ranged from 5 to
25.8 per cent., and the addition of water from 8.6 to 24.5 per
cent. In four cases not only had a considerable amount of water
been added, but a large quantity of the fat had been removed.
In addition to these adulterated samples, 7 others were found
to be of "poor quality"