26 THE ANALYST. ANALYSTS' REPORTS. To THE VESTRY OF ST. GILES, CAMBERWELL. GENTLEHEN, During the past quarter eighty samples of food have been analysed. Of 50 NiZh analysed, fifteen were found to be sufficiently adulterated to come within the limits of prosecution. These were found to contain respectively, of added water, 8, 67 9, 8, 16, 20, 6 , 8 , 10, 10, 6, 15, 8, 7, and 14 per cent. This milk, No. 114, had the following composition :- Sp. gr. 102'7. Cream, 8 per cent,, One very interesting case w a ~ referred to Somerset House for reference. Total solids . . .. 11.39 ,. 11.19 Water .. .. .. 88.61 .. 88.81 Fat .. .. .. 3.26 .. 3.13 Solids, not fat , . .. 8.13 .. 8.06 100*00 .* 100~00 ---- Ash .. .. 0-TO Salt . . .. 0.10 Rigidly interpreted, according to the standard of public analysts, this mi& has 9 per oent.of added water. I had given it as containing 6 per cent.TRE ANALYST. 27 ~~ -~ The milk, which had been sampled on the 18th September, was referred to Somerset House on the 31st October, a period of six weeks having elapsed. The resuIt was as follows :- Total solids .. I. 9.87 Water .. I * ... 90.13 Fat .* * * 3.17 Solids ndi fat , . .. 6.70 - 100*00 h d the conclusion is, ( I from a consideration of these resdts, and after making the addition for natural loss arising from the decomposition of the milk through keeping, we are of opinion that the milk contains not less than 14 per cent. of added water.” Now this milk, according to the Somerset House standard, contahed 5 per cent. of added water, and affords further confirmation of what I have several times insisted upon in my reports, that it is aha& guess-work to state by how much, exactly, a milk has deteriorated in keeping.I explained the matter to the Magistrate, who listened most courteously, and I was well supported by your Vestry Clerk. Besides the stated adulteration of mi&, amounting to 30 per cent. of cases of prosecution, a number of others are only just inside the border. We have milks care- fully and skiIfully watered down to a gravity which proves how reliable are athe analyses upon which the Elociety of Public Analysts has based its standard ; but this Ieaves no margin for k t h e r watering. Of eight Zj2Ettm examined, one was found to contain at least 80 per cent. of fat other than butter fat.Of four Bread$, only one was very suspicious as to the presence of alum. I wa8 compelled to make a further analysis, and found an amount corresponding to 5+ grains of ammonium alumper four pound loaf. Its presence may have been derived from a baking-powder, and the quantity was within the allowed limits. Two PZozcrs were analysed, and both found to be good. Two Porkre and six Abs do not call for much notice. In two of them it would be difficult to account for the large amount of chlorides, except from the quality of the sugar employed ; the other six were well within the allowed limits. In several, hops furnished the real bitter. Samples of Moist Sugar, of Loaf &gar, and of Gofee (2) were quite free from adulteration. The same may be said of a specimen of Corned Beg. A tin of Ox-tail 80q showed most careful and cleanly preparation, and although the metal tin was distinctly present, soup of such character can be thoroughly recommended. In conclusion, I may mention that all the certificates are in the hands of the Inspect or s I remain, Gentlemen, Yours faithfully, ALBER!I‘ J. BERNAYS. Chem. Laboratory, Stb Thomas’s Hospital, December 1 Sth, 1883. TAE Public Analyst for the county of Cheshire, Dr. Campbell Brown, reports that during the quarter ended December 31 he had examined 4 samples of coffee, 5 butters, 12 mustards, 4 teas, I lard, 10 peppers; and thdt he found 2 coffees, 6 mustards, and 1 butter were adulterated,