THE ANALYST. 117 THE BATH MILK PROSECUTION, WITH reference to this case, reported on mother page, our readers will probably be interested in the results of Mr. Gatehouse’s experiments, as detailed in the following report :- I, the undersigned Public Analyst for the city and borough of Bath, hereby certify that on Thursday, May lst, 1879, Mr. Francis, of Compton Dando and the Bath Market, brought to my laboratory a tall can (about four feet high) full of milk for experimental investigation.This milk at 9.15 a.m. he proceeded to transfer in my presence into another vessel by means of an ordinary tin milk onp, dipping at intends of a few minutes so that in the course of two and a half hours he had transferred in this manner 25 quarts, being about one-half the quantity originally in the tall tin, He also at the =me time delivered to me a bottle of milk taken from the same tin at the time it ma put therein at his farm.Having analysed the milk in the bottle and also samples of that taken from the tin when first opened and when the dipping was completed, I found the following results :- The City Analytical Laboratory, 36, Broad Street, Bath, May 9th, 1879. Milk from the bottle as origindy plaaea in the tin.Milk from the t ~ p of the tin aa received at 9.15 a.m. Water.. ........ 8692 Water. ......... 74.20 Water.. ........ 8940 Fat.. .......... 3.2 Fat ............ 16-03 Fat 078 Solids not fat .. 9.88 Solids not fat .. 9.77 Solids not fat .. 9.72 Cream ........ 15 per oent. Cream ........ 95 per cent. Crearn ........ 4 per cent.On Monday, May 5th, Mr. Francis at my request supplied me with eight quarts of milk in a milk can of ordinary construction, as used for selling milk in the streets. Five quarts of this milk I transferred during a space of three hours by dipping at intervals of a few minutes from the top of the %ilk, so a8 to disturb the aream as little aB possible, and made the three following analyses of diilerent portions thereof :- Milk taken from the tin at 1045.Water 07.4 Water 07.3 Water .......... 8755 Fat 13.1 Fat 3.4 Fat ............ 2.8 Solids not fat.. 9.4 Solids not fat.. .. 9.3 Solids not fat.. .. 12.45 Cream ........ 13 per cent. Cream .......... 15 per cent. Cream .......... 9 per oent. From these facts I conclude :-1. That the milk originally placed in the tall tin, received by me on May lst, was of excellent quality.2. That this milk had been standing in the tin for a considerable time before it was received, and that its removal from place to place was not suflicient to prevent the cream rising to the surface and remaining there. 3. That by selling milk from such a tin without taking care to mix the contents occasionally, the milk is ultimately reduced to the state of “ skim milk,” losing the greater part of its fat by the cream rising. 4.That by selling milk from theo- open tin in the usual manner, no appreciable difference occurs in the quality of the milk. (Signed) J. W. UATEEOUBS. Milk remaining at 21.50. in the tin ............ 8-11. Milk aa originally in the tin. Milk rmdnhg in the tin at 19.15. ........ .......... .......... ............ Mr. J. Napier has been appointed Public Analyst for Bury St. Edmunds. Mr. W. W. Stoddart harr been appointed Public Analyst for the Borough of Chard. Dr. W. Morgan has been appointed Public Analyst far the Ebrough of Neath,