TR'R ANALYST. 109 SCHEDULES. FIRST SCHEDULE IN TEE CASE oP Dnuas. 1. If, when sold under or. by a name recopised in the British Pharmacopoeia, it cliff em from the standard of strength, quality, or purity laid down therein. 2. If, when sold under or by &.name not recognised in the British Phamacopceia, but which is found in some other Pharmacopoeia, or other standard wol'k on Mutema Jiedica, it difEers materially from the strength, quality, or purity laid down in such work. 3. If its strength or purity fall below $he professed standard under which it is sold. 1. If any substame or any substances has or have been mixed with it so as to redlice or lower or 2. If any inferior or cheaper substance or substances has or have been substituted wholly or in part 3. If any valuable constituent of the article has been wholly or in part abstracted.4. If it be an imitation of or be sold under the name of another article. 5. If it consist wholly or in part of a diseased, or decomposed, or putrid, or rotten nnimal or vegetable substance, whether manufactured or not, or, in the case of milk, if it is the produce ofn diseased animal. 6. If it be coloured, or coated, or polished, or powdered, whereby damage is concealed, or it is made to appear better than it really is, or of grertter value. 7. If it contain any added poisonous ingredient, or any ingredient which may render such article injurious to the health of a person consuming it. IN TFXE CASE 08 Food OR DRINK. injuriously affect its quality, strength, purity, or true value. for the artide. SECOND SCHEDULE. 1. Milk shall contain not less than 9.0 per cent. by weight of milk solids, not fat, and not less than 2. ,skim milk shall contain not less than 9.0 per cent. by weight of milk solids, not fat. 3. Butter shall contain not less than 80.0 per cent. of butter fat, 4. Tea shall contain not more than 8.0 per cent of' mineral matter, calculated on the tea dried at 2.5 per cent. of butter fat. 100°C., of which at least 3 per cent. shall be soluble in water, and the tea as sold shall yield at least 3 per cent. of extract. 6. Cocoa shall contain a t least 20 per cent. of cocoa fat. 6. Vinegar shall contain not less than 3.0 per cent. of acetic acid.