ISSN:0003-2654    

DOI:10.1039/AN87803FP019

出版商:RSC    

年代:1878

数据来源: RSC

ISSN:0003-2654    

DOI:10.1039/AN87803BP021

出版商:RSC    

年代:1878

数据来源: RSC

摘要:

PRELZMINARY XOTE ON THE DETECTION OF ALUM IN FLOUR. By A. DUPRE’, Ph.D., F.R.S. Read bgore the Xociety of Public Analysts, on 26th June, 1878. I HATE recently been induced again t o take up certain experiments on this subject, which press of work obliged me to abandon several years ago, and although these recent experiments are far from complete, I venture to bring them before the Eociety in the hope of inducing some of our younger members to continue the work in the direction indicated, There are three constituents in alum which might be made use of for estimating the amount of alum present in a mixture, viz., the potash, or ammonia as the case may be, the sulphuric acid, and the alumina.I n the case of alum mixed with flour it will, however, a t once be found that these three constituents are not by any means equally available for our purpose. Thus the amount of potash naturally present in wheat flour is so great as to entirely mask the emall additional quantity contained in the alum which could reasonably be added to the flour.Tho potash, therefore, ie,-in-this case, entirely 283284 THE ANALYST. unavailable. The case, is, I am sorry to say, almost equally strong against the ammonia.I have made a number of experiments in which I: endeavoured to separate the ammonia by distillation with various alkalies, carbonate of soda, lime, and magnesia, but in every case the proportion of ammonia obtained from, apparentl7, pure flour was so great that it masked the small additional quantity added in the alum. I next tried to separate the ammonia at lower temperatures, but with equally unsatisfactory results.Finally I simply extracted the flour with pure cold distilled water, filtered, and estimated the ammonia in the filtrate directly by Nessler's test (previously precipitating by pure caustic potash), but again found that the ammonia naturally present masked that added. The estimation of the sulphuric acid seems somewhat more promising, but here the difficulty in getting it into a solution available for quantitative estimation is so great that I have not as yet obtained any very eatisfactory data.The cold aqueous solution of a flour is, in the first place, exceedingly difficult to obtain clear by filtration, and when obtained clear it Secomes turbid again on standing, and almost refuses filtration, and every reagent added to it cauaes a precipitate.When this is again got rid of the turbidity reappears on standing, and as we cannot evaporate and ignite, owing to the danger of either forming eulphuric acid from sulphur compounds present, or of destroying it, the estimation of the sulphuric acid actuaIly contained as such in the aqueous extract is thus at once tedious and very unsatisfactory. I have endeavoured to overcome this difficulty by dialysis, but with little or no result, as the organic matter causing the difficulty passes through the dialper.Extracting the flour with varions liquids other than water also led to no result. Nevertheless, I believe if a satisfactory method for the estimation of the sulphuric acid which can be obtained from a flour without incineration can be found, it will f'urnish a very valuable guide in judging of the freedom from alum, or otherwise, of any sample of wheat flour, and 1 hope some of our members may be induced to take this subject up.We are thus, at present, reduced to the last constituent mentioned above, Gamely the alumina, as a means for estimating the amount of alum which may have been added to a given sample of flour.Fortunately the alumina can not only be estimated with ease and exactness, but there can be no doubt that in really pure wheat flour the amount of alumina naturally present is but an insignificant quantity. There ie, however, a t least one compound of alumina which, when present in moderate proportion, cannot be looked upon as an adulteration, namely, the soil which mag adhere to the grain and thus get mixed with the flour.It is sometimes affirmed that inasmuch as millstones are not only frequently repaired with a cement containing alum, but are also soaked in a solution of alum, small quantities of alum found in a flour might be derived from these sources. It can, of course, not be denied that minute traces of alum would thus get into She flour, but to suppose that any appreciable proportion could thus be introduced would seem to me utterly absurd.Thus 12.5 grains of alum in four pound of flour are equal to one pound per ton, and how often would a stone require repairing or soaking to g k e such a proportion of alum. This cause, as a possible explanation of the presence of alum mag, 1 think, be safely dismissed, and we must return to the consideration of soil.For our purpose we may look upon soil as a silicato of alumina and iron in somewhat varying proportions, but always with a great preponderance of siIica Fortunately pure flour contains but 8 very small proportion of silioa, and any, even slight, increase beyond thie normal proportion would eady become apparent.It will however, no doubt, rquire aTEE ANALYST. 285 considerable number of analyses to be made before we can fix the proportion between silica and alumina which will fairly represent the soil adhering to the grain. When this is done we shall be able to estimate the possible amount of soil which could have been present, from the amount of silica found, with sufficient exactitude for practical purposes.I am now engaged in the analyses of a number of samples of flour with this object in view, and hope other Public Analysts will work in the same direction. In every sample we must thus estimate the silica, the tilumina, and as oxide of iron is also a constant constituent of soils usually to the same extent as alumina, the oxide of iron also.When adopting the plan described by myself some years since for the estimation of alumina in bread, all these can readily be estimated in one analysis, almost without any additional trouble. Finally, I have made some attempts, not without success, to separate the alum as such, and here I also hope that others will take up and continue the experiments. 100 grms.of flour are well shaken up with chloroform in a stoppered bottle (best with a funnel shaped bottom and a tap like a separating funnel) and allowed to stand at rest for 24 hours. At the end of that time all the flour floats at the surface of the chloroform, while a small amount of deposit will be found at the bottom containing the mineral impurities, and among them the alum.In the few experiments I have made, I had no difticulty in thus detecting an appreciable amount of alum in this deposit, when using a flour which I had carefully mixed with 15 grains of finely ground ammonia alum to the 4-lb. Should the same result be obtained by others, this method will, I believe, be the most satisfactory hitherto proposed for demonstrating the presence of alum in a flour, even to those who are not chemists. The chloroform I made use of, ordinary methylated, dissolved practically no ammonia alum. Since the reading of this note I have been informed by Mr. 0. Hehner that chloroform had previously been proposed for separating mineral impurities from flour (though not with a view t o the detection of alum), but I have not been able as yet to obtain the original paper containing the proposal.

ISSN:0003-2654    

DOI:10.1039/AN878030283b

出版商:RSC    

年代:1878

数据来源: RSC

摘要:

TEE ANALYST. 285 NOTE ON THE ASSAY OF CARBOLIC ACID POWDERS. BY ALFRED H. ALLEN. Read befor6 the Society of Puh&c Analysts, on the 26th June, 1878. MY attention has been recently directed to the composition and strength of Carbolic Acid Powders, and as the,assay of such materials is occasionally needed, it may save other chemists some trouble if I place my own observations on record. There is a common, but mistaken ideas that carbolic acid powders are usually made by adding a certain proportion of crude carbolic acid to lime.This is an error, at least so far as the better known products are concerned. Thus, the basis of Calvert’s Carbolic Powder is siliceous matter obtained as a residue from the manufacture of sulphate of Alumina, and several other makers employ a similar article.The following analysis show the composition of the residue left on igniting * The new Chemistry app2ied to the Arta and Manzcfactwea, edited by C. Vincent, erroneously described these powders. Vol. 1, p. 612.286 THE ANALYST. carbolic acid powders. A, is the residue from a canister of Calvert’s powder; B, the residue from a powder prepared by another manufacturer :- A.B. Silica 68-6 per cent. Alumina . . . . . . . . . . . . . . . 28.0 ,, 26.3 ,, Oxide of Iron . . . . . . . . . . . . traces. traces. ,, . . . . . . . . . . . . . . . 67.4 per cent. Lime . . . . . . . . . . . . . . . -8 3’ 1.3 9 ) Undetermined matter . . . . . . . . . 3.8 ,, 3.8 9 , 100.0 100*0 MacDougall’s Disinfecting Powder is made by adding crude carbolic acid to the impure calcium sulphite, obtained by passing sulphurous acid gas over previously ignited limestone. The following analysis shows the composition of a sample of MacDougall’s powder, after extraotioll of the carbolic acid by ether :-The extraction of the carbolic acid was probably incomplete as the analysis subsequently made shews free lime, and the powder was distinctly alkaline.Silica . . . . . . . . . . . . . . . . . . Alumina.. . . . . . . . . . . . . . . . . Oxide of Iron . . . . . . . . . . . . . . . Lime . . . . . . . . . . . . . . . . . . Magnesia . . . . . . . . . Sulphurow Acih“(S O,j** . . . . . . . . . Sulphuric Acid (S 03) . . . . . . . . Carbonic acid water and undetermined matter . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.4 per cent. 3.4 7, traces. 46.5 ,, -3 #’ 7.5 ,, 29.2 ,, 10-7 ,, 100.0 ), As t,he carbolic acid in the siliceous products is wholly in a free state it is readily It is, however, difficult to drive off the solvent Thus extracted by ether, or other solvents. liquid afterwards without loss of sQme of the carbolic acid itself by volatilization. a sample examined by this process gave about three per cent.less than the real amonnt of carbolic acid present. It is also inconvenient to apply the solution process to a sufficiently large amount of the sample to allow of an examination of the quality of the crude carbolic acid extracted. Processes for the determination of carbolic acid by con- version into tribromo-phenol or sulphocarbolic acid are unsuited for the assay of carbolic powders, as they ignore the presence of tar-oils, and give inaccurate results where applied, without correction, to mixtures containing cresglic acid.On these accounts a more convenient process is that based on the distillation of the powder and collection of the carbolic acid, &c., volatilized.Such a process is thus described in the Xanufacturing Chemistry, edited by Vincent (Vol. I. page 613), being apparently derived from a circular issued by the manufacturers of Calvert’s Carbolic Acid Powder. ‘( Weigh 1,000 grains of the powder and place it in a small tubulated retort. Heat the retort gradually until the liquid distilled eyer ceases to drop (a brisk heat ie required towards the tnd of the operation.)” I find it desirable to agitate the contents of the retort once or twice towards the end of the process, as the powder is a very bad conductor.of the powder in turn to an incipient red heat. I t is well to expose every portion 1 have tried passing a slow current of coal-gas through the retort throughout the operation, but the advantage is not worth the complication.The carbolic acid vapour readily condenses, and is collected in or transferred to a graduated tube for measurement. bvhich its sepnration is facilitated by immersing the tube i n warm water. The carbolic acid is covered by an aqueous layer from From theTHE ANALYST. 287 volume of the crude carbolic acid obtained, the per centage contained in the powder can at once be ascertained.Of course the weight of the liquid in grammes is about 1-20th greater than its measure in cubic centimetres, owing to its being slightly heavier than water. Good Carbolic Powder should contain 12 or 15 per cent. of crude carbolic acid, and much that is sold does not assay half the above amount. As an illustration of the accuracy of the process I may quote the following experimentft :- 85 gramrnes of the siliceous residue obtained by igniting Calvert’s Powder were intimately mixed with 15 C.C.of commercial liquid carbolic acid, the product placed in a retort and distilled. The distillate, exclusive of the aqueous layer, measured 14.2 C.C. Another experiment performed in exactly the same way, also gave 14.2 C.C.of carbolic acid. Hence the process errs on the side of deficiency by about 0.8 per cent., in a powder containing 15 per cent. This correction might be advantageously applied when accurate results are desired. The distillation process is applicable to Mac Dougall’s Disinfecting Powder, though the results are probably below the truth. When applied to a powder made by adding carbolic acid to slaked lime the distilla- tion process fails.Two experiments were made on mixtures of 45 grammes of slaked lime, and 8 C.C. of liquid carbolic acid. The process was continued for six hours, and the contents of the retort were very strongly heated. The distillation proceeded rapidly at first, but very slowly during the rest of the operation. I n each case the oily portion of the distillate measured barely 5 C.C.I n a similar experiment in which 15 C.C. of carbolic acid were used less than 10 were recovered. I n another case in which 25 grammes of slaked lime and 5 C.C. of fused crystals of carbolic acid wcre distilled, only 3.3 C.C. were recovered. This experiment also showed that the distillate was no longer pure carbolic acid, being incompletely soluble in two volumes of 9 per cent.soda solution, and containing distinct traces of a body soluble in petroleum spirit. It is a curious fact that in the above experiments made by distilling carbolic acid with a large excess of slaked lime, the loss was constantly equal to about one-third of the carbolic acid taken, no matter how much that was. The fact isinteresting and seems t o indicate the occurrence of a definite reaction,” which is the more strange, as previous observers have found that when carbolic acid is distilled with quick-lime, it passes over unchanged. From these experiments it is evident that the distillation process is unsuited for the assay of carbolic acid powders made with lime.Such powders are of very little value for disinfecting purposes.The (‘ carbolic acid ” used in the preparation of disinfecting powders is frequently largely adulterated. I n addition to consisting in chief part of cresylic acid,t it is often mixed with a large percentage, and occasionally almost wholly consists, of worthless tar-oils. The plan usually adopted for the detection and separation of these impurities is based on their insolubility in caustic alkalies, and I have no better method to suggest, but the following hints are worth notice as the results of some careful experiments.Cresylic acid is much less soluble than carbolic acid in weak alkaline liquids, and on * I propose to examine the reaction more minutely at a future time. t I think it convenient to speak of these bodies a8 carbolic and cresylic acids, though I am fully aware of the objections to these names.288 THE ANALYST.addition of a large excess of the solvent is partially deposited. Hence its presence in carbolic acid may be detected, and the proportion perhaps approximately estimated by careful addition of weak solution of caustic soda, and comparison with standard samples of known composition. But one volume of carbolic or cresylic acid, or of any mixture of the two, is completely soluble at 15O C.in tvo volumes of a solution of pure caustic soda (free from alumina) containing 9 per cent. of NaHO. I f weaker alkali be used, cresylic acid is liable to be left undissolved. Hence, if a sample of crude carbolic acid, such as is obtained by distillation of a disinfecting powder, be shaken in a graduated tube with twice its volume of soda solution of the above Btrength, all the carbolic and cresylic acids will be dissolved, while the worthless tar-oils will remain insoluble, and on standing will form an oily layer above or below the alkaline liquid according as the adulterant consists of light or heavy oil of tar.This is the ordinary process of assaying the distillate from disenfecting powders, except that I recommend rather stronger alkali than is generally employed.Hager describes the following modification. 5 C.C. of the sample are t o be treated with 3 C.C. of a mixture (of equal volumes?) of rectified spirit and caustic potash solution containing 33 per cent. of KHO, and the whole shaken. Five C.C. of petroleum spirit are then added, and the mixture again well agitated.The amount of real carbolic acid in the sample is found by subtracting 3 C.C. (the volume of alcohol and alkali solution added) from the volume of the lower layer. I have carefully tried this process on purposely prepared mixtures of carbolic acid and tar-oil, and find that the proportion of carbolic acid is seriously over-estimated, probably on account of the alcohol employed.On the other hand, the use of petroleum spirit is a decided advantage, as it dissolves the tar-oil readily and greatly facilitates its separation from the alkaline liquid. Hence, after treating the sample in the manner previously described with two volumes of soda solution containing 9 per cent. NaHO, and noticing whether the oily layer floats or sinks, I add a volume of petroleum spirit equal to that of the sample under examination, and again shake. The oil is dissolved off the sides of the tube and forms with the petroleum spirit an upper layer, which separates quickly, and the volume of which can be read off with accuracy. Experiments on mixtures of known composition have given me by this modification very good results. A useful comparative test of carbolic acid powders may be made in the following manner :- Mix 25 grains of each powder with one ounce of flour, and then add gradually to each mixture 10 ounces of water. Mix well in the cold, then raise the liquids to the boiling point, and pour out each paste into a glass to set. Leave the pastes freely exposed t o the air and the value of the powders as antiseptics will be indicated by the time which elapses bcfore mildewing occurs, and the rate and manner in which it progresses.

ISSN:0003-2654    

DOI:10.1039/AN8780300285

出版商:RSC    

年代:1878

数据来源: RSC

摘要:

288 THE ANALYST. PRELIMlNARY NOTE ON THE NON-COAGULABLE NITROGEN COMPOUNDS PRESENT 'IN THE CEREALS. BY G. W. WIONER, F.C.S. Read before the Society of Public Analysts at Bzcrlington Eousg on 26th June, IS'rS. IT has been pointed out by Church and others that the estimation of nitrogen for the purpose of calculating the albuminous matter present in T-egetable products, is notTHE ANALYST. perfectly reliable as a true measure of the flesh formers or albuminous matters properly so-called.All the cereals, as well as roots, contain a considerable proportion of nitrogen combined in other forms which are not capable of being coagulated by acid, and which, judging from inference, have very little fleeh forming property. This non-coagulable nitrogenous matter exists mainly in the husks or bran of the cereals-the flour, when perfectly freed from husk, containing a comparatively small proportion of it.It is evident, therefore, that this may have led to some erroneous estimates of the relative feeding value of the whole meal, as compared with flour. It is quite clear that as regards whole meal, the nitrogen determination is not to be relied upon as giving an accurate estimate of the amount of flesh formers present.I cannot a t present specify the limits within which this determination may be trusted, although I havc! already made some 150 nitrogen determinations with this object, but the examinations already completed enable me to point out some factn of interest. Thus, I have taken some fifteen representative samples each, of Wheat, Barley, and Oats.These samples have been ground, and the nitrogen in the whole meal determined in the ordinary way by the soda lime process. Another portion of the whole meal has been treated with a solution of carbolic acid, faintly acidulated with say two or three drops of dilute nitric acid, and after warming, st anding, and filtering, the insoluble residue has been washed on the filter with carbolic acid solution.Since the true alburninoids are coagulated by this process, the residue on the filter will contain them all, while the nitrogenous matters which are present in other forms, whether as nitrogen salts or alkaloids, will pass through with the filtrate. I n order to determine the true albuminoids, the residues left on the filter after this process have been dried and detached from the filter, and the filter itself carefully cut up into small fragments and mixed with the residue, and the whole burnt in the ordinary way in the combustion tube.Treated by this process, I find that the average of the fifteen wheats show that 1'7.7 per cent. of the total nitrogen is present in such a form that it is not capable of being coagulated hy carbolic acid-that 17.6 of the total nitrogen present in the oats is also in the same form, and that 14.7 per cent.of the total nitrogen preEent in the barleys is in the same form. These, 'however, are only averages-there is considerable variation among the samples themselves. I find, for instance, in one sample of wheat that the proportion of nitrogen present as true albuminoids as distinct from that present in a non-coagulable form was 95 per cent.of the total, this being the maximum percentage which I have at present found. The maximum proportion which I have yet found in oats was nearly 93 per cent., and the minimum proportion 57 per cent. The maximum proportion which I have found in barley was nearly 95 per cent., and the minimum about 70 per cent.The sample of oats which showed the very low figure of 57 per cent., was one of the worst samples of its class which I ever saw-it consisted almost entirely of empty husks. Assuming then, as I think I may fairly, that these samples were really representative ones, I conclude tbat the flesh formers present in the whole meal of the cereals have been over estimated to the extent of from 15 to 20 per cent., and that the residual nitrogen present in other forms is not equally valuable as a flesh forming constituent.While the minimum proportion yet met with was 74 per cent.290 THE ANALYST. It becomes now of great importance to find in what state of combination this residual nitrogen does exist. There is, no doubt, that some of it is present as nitrates and nitrites; but at present I have not sufficient data to enable me to give the whole of the averages.I have obtained figures to show that the nitrogen in these two forms is part only of the residual quantity. Thus, for instance, in the case of barley, the largest proportion of nitrogen-in the form of nitrates and nitrites, as determined by the alum- inium process which I have yet found-is *050 per cent.equal to -194 per cent. of nitric acid, and the lowest proportion yet obtained is -033, equal to 1.62 per cent. of nitric acid. I n the first case the non-coagulated nitrogen was 0140 per cent., and the propor- tion of it present as nitrates and nitrites was therefore 36 per cent. I n the second case the non-coagulated nitrogen was ,061 per cent., and the proportion of it present as nitrates and nitrites was 54 per cent.In the wheat samples, as far as I have already finished them, I have found as a maximum ,051 per cent. of nitrogen as nitrates and nitrites, nnd as a minimum ,032 per cent. in the same forms. The samples contain respectively -101 per cent. and -120 per cent. of non-coagulable nitrogen. I n these cases, therefore, the nitrogen present as nitrates and nitrites corresponds to 50 per cent. and 27 per cent. of the latter quantities. I n the case of another sample of wheat with contained -300 per cent. of nitrogen in non-coagulable forms, the nitrogen as nitrates and nitrites only amounted to -035 per cent., or less than 12 per cent. of that which is at present unaccounted for. I am completing the examination of these samples in order to determine, not merely the average proportion of nitrates and nitrites, but also the form in which the other combined nitrogen is present.

ISSN:0003-2654    

DOI:10.1039/AN8780300288

出版商:RSC    

年代:1878

数据来源: RSC

摘要:

290 THE ANALYST. ADULTERATION I N CANADA. WE have received from Mr. Girdwood, of Montreal, the official report of the Department of Inland Revenue for Canada, on the adulteration of food during the first part of the year 1877. This report is in so many points instructive, not only as showing the extent to which adulteration prevails in Canada, but also as showing the methods of analysis which are adopted by the public analysts there, that we notice it at rather more length than usual.It is one of the most exhaustive reports in its character that we ever recollect to have seen. It is quite evident that the authorities who are charged with the execution of the Adulteration Act in Canada are not disposed t o allow the work which has been done by the analysts to be almost ignored-as is unfortunately the case in this country.T t contains not only a general summary bearing the signature of Mr. A. Brunel, the Commissioner of Inland Revenue, but in addition verbatim copies of the reports of the analysts for each division, and tabulated statements of the results of every analysis, which, strange to say, are presented in tabular form, giving the percentage of each con- stituent, and also some 25 pages of carefully engraved copies of photographs received from our own Inland Revenue Authorities of articles used as adulterants of food and tobacco and of some of the genuine articles themselves. I n its general character and the mode in which it has been compiled, the blue book ie highly creditable to the depart men t.THE ANALYST.291 The first general feature observable is that the Canadian Government a t any rate do not consider that the Adulteration Act is quite as limited in its character as the inter- preters of our own Act in this country would seek to prove, inasmuch as Paris green, which is largely used for the purpose of destroying the Colorado beetle, forms a very large proportion of the number of samples examined, 50 out of the total of 488 being of this substance.Tbe report comprises separate statements from four different analyats, appointed for the district3 of Toronto, Montreal, Quebec, and Halifax, and a list of the samples sub- mitted by the 11 inspectors. We are not aware that any statement has hitherto been published of the names, &c., of the Canadian public analysts; we find that for the Toronto division the analyst is W.Hodgson Ellis ; for the Montreal division, J. Baker Edwards, Ph.D. D.C.L. F C.S. ; for the Quebec division, I?. A. H. La Rue, M.8. MOD.; and for the Halifax division, Robt. G. Fraser. The total number of samples submitted to these four analysts during the period embraced by the report was 488, of which 247, or a fraction over 50 per cent., were found t o be adulterated.50 of these samples were, as before mentioned, Paris green, and the other samples appear to have comprised a tolerably fair mixture of goods and condiments of all kinds, but if anything there is a leaning towards condiments rather than to artic!es which possess actual nutritive value. With this exception there is no fault to find with the selection.Thus far then the general result of the examination is somewhat akin t o that which was found in England some 5 or 6 years ago, viz., that half the articles of food and drink sold were adulterated. The general conclusions at which Xr. A. Brunel arrives are that a large proportion of the condiments submitted are adulterated, and t o a very considerable extent, that coffee appears to be very lergely adulterated, that nearly half the samples of butter were adulterated, and that the milk continues to be largely adulterated, while he adds that the experience now acquired in connection with the adulteration of this most important article of food is sufficient to justify the issue of specified instructions as to what should be considered as an adulteration within the meaning of the Act.The representative of the Canadian Inland Reyenue Department, acting we presume on behalf of the Department, has therefore adopted the principle which the Society of Public Analysts have been urging for the last three years, viz., that definite standards should be laid down and acted upon, I n connection with this point it is of great importance t o note that the standard for the analysis of milk, which has been adopted by the analysts in Canada and recognized in this Blue Book, is that fixed by the Society of Public Analysts j and that there are only one or two cases tabulated in which a milk, showing less than 9 per cent, of solids not fat, has not been returned as adulterated, and even when this has been the case, some explanation, such as the presence of an excessive proportion of fat is found in the report of the analyst.It may be fairly be assumed, therefore, that the Canadian analysts eventually found-as our ovn leading analysts did -that 9 per cent. of solids not fat, may fairly be taken as a percentage, which, while it does not fully protect the public, at any rate inflicts no injustice upon the vendors of Inilk.The photographs of the adulterants, and some of the starches, presented to Canada by the English Indland Revenue Department, have been reproduced apparently by lithography and with considerable care and accuracy. We pass now to the consideration of the individual reports of the analysts,292 THE ANALYST. Mr. Ellis, of Toronto, appears to have examined twelve samples of tea, but unfortnnately in no case were the alkaline and earthy salts present in the ash estimated.Some paine, however, were apparently taken to determine the estimation of theine present, which was found to vary from *38 to 2-31 per cent. The estimations would be of greater value if the report had stated by what process their theine was determined.Three of the samples were faced, but no other adulteration was detected. I n reference to coffee, adulteration with roasted wheat, peas, and beans is reported in addition to the usual adulteration with chicory. Six sample of sugar were examined, four of which were of English make or refining, and from the figures of the analyses it is evident that they were all of extremely low quality, but no adulteration was detected.Three out of four samples of pepper were adulterated with wheat flour, while samples of cloves, allspice, and ginger were all found to contain wheat flour, Indian corn meal, or cayenne pepper. Canned and tinned fruit and vegetables were generally reported to be of good quality with the exception of Lima beans and French peas, both of which contained minute traces of copper, Out of eleven samples of milk, four were watered, five were deficient of cream, and only two were genuine.Twelve samples of butter were examined, but unfortunately the examination only went ae far as the old process of determining the proportions of water, salt, and curds, no investigation as to the proportion of fatty acids was made.It may be of value, however, in some case in this country, to point out that the maximum percentage of water found was only 10.5 per cent., and the maximum percentage of salt 5.9 per cent. The minimum proportion of butter fat in a sample marked Salt Butter was 80.80 per cent. A considerable number of the samples of Paris Green, which, of course, ought to consist entirely of arseniate of copper, were adulterated with sulphate of baryta, the proportion sometimes reaching to 21 per cent.Dr. Edwards, of Montreal, reports having examined eighty-five samples, of which fifty-eight were adulterated ; he has, of course, met with the usual adulteration of skim milk, and states that the majority were so sophisticated. As to spice$, he says that the husks of corn and various grains are freely mixed with them, together with such kinds of farina flour or ground rice as may best suit the texture or general appearance of the spice.At Montreal, according to Dr. Edwards, perfectly pure fresh butter is but seldom met with in the market ; butterine appears to be largely sold, but not under its true name. One case of tinned vegetables had been coloured by copper.When referring to the samples of Paris Green submitted t o him, he s a p that six out of twelve were more or less adulterated, and he draws special attention, and we think very wisely, to the dangerous results likely to occur to the water of streams used for drinking purposes by the continued application of arsenical dressings to fields which drain into them. He concludes by pointing out that sulphur and phosphorous carefully applied, might, be more beneficial to the soil, and might be less injurious to the character of the water in the wntercourses, while equally fatal to the insects it was sought t o destroy.Dr. La Rue, of Quebec, reports the analysis of twelve samples of butter, all of which were in his opinion pure, but unfortunately no determinations appear to have been made of the fatty acids or of the specific gravity ; the melting point was determined, and it is ntated that fusion commenced between 20° and 214 C., and was completed at 30° and 31° C.It is evident that these determinations of melting point bare not been made with accuracy enough to enable them to be of any value for comparison with kindredTHE ANALYST.293 English butters. The only adulterated samples met with in this district, were five samples of Paris Green, adulterated with sulphate of baryta. Mr. R. G. Fraser, the analyst for the Halifax division, reports the analysis of 72 samplea, and saps that the ground coffees were all mixed with peas or chicory in larger or smaller proportions, excepting me sample which was pure.Of six samples of pepper three were pure and three were adulterated with the husks of muetard seed and bread, the proportion of adulteration reaching i n one case to 90 per cent. Perhaps the most interesting feature in Mr. Fraser’s report is that having examined eight eamples of milk he found that all were pure, a Ptatement he was perfectly justified in making, for the average of the solids not fat amounted to 10.85 per cent., a pretty conclusive proof that the Canadian analysts have not erred on the side of injustice to the vendors in adopting the standard of 9 per cent.fixed by the Society of Public Analysts in this country, A few samples were analysed of preparations of articles which appear to be included under the title of condiments, and we certainly think they deserve this title rather than that of drugs.One sample, called Campbell’s quinine wine, was found to consist of sherry wine, tincture of orange peel, citric acid, sugar, and sulphate of quinine, the proportion of the latter being half a grain per fluid ounce, and the strength 64 under proof. Another sample, marked Lyman’s quinine mine, contained only me third of a grain of sulphate of quinine per fluid ounce, and the alcoholic strength was 75 under proof, while the last samplo mentioned in the list, and called Lewis’s quinine port wine, is reported on as follows : ‘‘ Consisting of inferior red wine (coloured with logmood), citric acid, sugar, tincture of gentian and orange, and traces of strychnia and brucia, and a small quantity of tincture of nux vomica,” and it contained one third of a grain of sulphate of quinine per ounce, and the alcoholic strength was 68 under proof.The tabulated statements at the end of the report are presented in a very valuable form, and we find there that some of the analyses have been carried to a much further extent than appears from the statements already commented upon. Thus we find that out of 49 samples of butter 10 were adulterated with foreign fats, the maximum propor- tion being 61 per cent.All these sample are in Dr. Edward’s district, and we may fairly presume that if the fatty acid process had been applied to the samples in the other districts the result would have been almost identical. Mr. Ellis found one sample of cocoa coloured with venetian red, and two samples of coffee containing roasted wheat in addition to peas and chicory.Mr. Ellis also had three samples of sugar, all obtained fiorn the same vendor, and containing common salt in proportions varying from a mere trace to 10 per cent. From the fact that the one containing the largest proportion was taken from the top of a hogshead, and the one containing the smallest proportion from the bottom of the same hogshead, it seems tolerably clear that it was merely a sample of sugar which had been wetted with sea water in transit. From what we hare written it will be seen that although we cannot congratulate Canada on haring attained as great a degree of general purity with regard to articles of food and drink as has been attained by the mother country, yet the Act so far has worked well and apparently done good service. If our own Government would follow the example set by the younger one, and publish in a blue book the names of the vendors of all those articles which were found t o be adulterated, we should soon find that our percentage of adulteration would drop even lowcr than it has done.

ISSN:0003-2654    

DOI:10.1039/AN8780300290

出版商:RSC    

年代:1878

数据来源: RSC

摘要:

294 THE ANALYST. OBITUARY. MR. WILLIAM BAEER. WHEN in our May number we referred t o the terrible accident which had happened to this gentleman by which his scull was fractured, we stated that although he was in a very critical condition there was a ray of hope of his recovery, but the hope was in vain, for an abscess formed a t the seat of the fracture, and after undergoing an operation for its removal, Mr.Baker became worse, and we regret to state died on the 6th June. Mr. Baker was 48 years of age. The son of a gunmaker in London, he stsdied a t the Royal School of Mines under Dr. Percy, with whom he ever since maintained the closest terms of intimacy and friendship. He also studied chemistry under Dr. Lyon Playfair, M.P. In 1854 he came to Sheffield, entering into the service of Messrs.RawBon, Barker and Co., Royd’s Mill, as their analytical chemist and manager, and remained there fifteen or sixteen years. He then entered into practice on his own aocount as an analytical chemist. Soon afterwards he was appointed analytical chemist for the Upper Strafforth and Tickhill division, which appointment he held until recently ; he was also the analyst for the boroughs of Rotherham and Barnsley.His work as an analytical chemist included an investigation into the vexed question of the presence of nitrogen in steel, which investigation he undertook in conjunction with Mr. Graham Stuart. More recently he carried out a series of very elaborate experiments with the view of endeavouring to remove phosphorous from iron and fiteel by the action of chlorine and other gases.An enthusiast in his profewion, he was the author of several patents on matters more or less connected with chemistry, some of which are said to be of no small value. He was the first to notice the fact, that what is known as the Pattinson process of purifying lead from silver also effected the removal of copper and other foreign sub- stances ; and by the application of this principle he succeeded in gradually increaeing the quality and value of the red and white lead manufactured by Messrs.Rawson & Co. During the fifteen years he was with that firm he devoted special attention to lead, and many of the results of his observations and experiments are recorded in (( Percy’s Metal- lurgy.” He was the lecturer on toxicology a t the Sheffield School of Mcdicine ; and a t the Collegiate School, where he was immensely popular with the boys, he was, until very recently the chemical lecturer.The latter had but just entered his father’s laboratory as a student. At the meeting of the Society of Public Analysts on the 26th June, a resolution of sympathy with Mrs. Baker, under these distressing circumstances, was unanimously passed and ordered to be forwarded to her.Mr. Baker was married, and leaves a widow and a son. SNUFF ADULTERATION. THE following general order has just been issued by the Board of Inland Revenue with reference t o snuff, which will be studied not only by snufftakers, but by others; it raises the question as to what can be legally called adulteration, and that which is legal adulteration :- (‘It is ordered that notice be taken of the recent change in the law relative to the manufacture of snuff, and that a copy of this order be given to every tobacco manufacturer and snuff miller, With a view to prevent the use of chromatee and other salts of a poisonous quality the Act 41 and 42 Vice., cap.15,THE ANALYST. 295 provides that on and after the l b t Octuber next no salts or alkaline salts, except the carbonates, chlorides, and sulphates of potassium or sodium, and the carbonate of ammonium, shall be used in the manufacture of snuff, and i f after the said day any snuff is found in the possession of or is sold by any manufacturer, dealer, or retailer, which after being dried a t a temperature of 212r Fahrenheit is found to contain more than 26 per cent. of such salts, and inclusive of those naturally in the tobacco, such snuff is liable to forfeiture, and the trader incurs a penalty of &50.Thc attention of’ officers and of manufacturers is also called to the Act 30 and 31 Vict. cap. 90, by which the quantity of lime which may be added to snuff in the process of manufacture is limited t o 1 per cent., and which further enacts that if any snuff in the possession of a manufacturer or dealer, after such snjiff is dried a t a temperature of 212” Fahrenheit, is found to contain more than 13 per cent.of lime or magnesia, or hoth, it is liable to forfeiture, and a penalty is incurred by the trader. The Board also desires to inform those manufacturers who require t o use tonquin beans in scenting certain kinds of snuffs, that the proportion of beans which they may use for that purpose is strictly limited to 3 per cent., and that any snuff kept or sold by any manufacturer or dealer found to contain beans in excess of this proportion will be seized as forfeited. The trader will also be liable to a penalty.”

ISSN:0003-2654    

DOI:10.1039/AN8780300294

出版商:RSC    

年代:1878

数据来源: RSC

摘要:

THE ANALYST. 295 ANALYSTS' REPORTS. Dr. Albert J. Bernays, the Analyst for the Parish of Camberwell, has issued his quarterIy rcport, in which he deals largely with the adulteration of beer, samples having been obtained from all the best breweries in the country, and he would now, as the result, be able to ascertain at once whether the article delivered was in an unadulterated state. He had also examined two brandies, one gin, and one whisky, and found they were of the proper alcoholic strength.Of home-made wines he bad had submitted to him a sample of elder, black currant, two of orange, and two of ginger, upon which he made no further remark than that the quantity of sugar, especially in the orange and ginger winee, not only rendered them acescent, but tended to disguise their alcoholic contents so as to make them appear weak.Of five breads and six butters he had nothing to report but that they were within the standard of Somerset House. Twenty milks had been analysed, six of them in duplicate on account of their suspicious character, but he had only fur- nished two certificates for prosecution, No. 202 contained 28 per cent., and 205 9 per cent. of added water.Another sample furnished a curious example of the ignorant manner in which milk was dispensed, for it contained 65 per cent, of cream, and 22 per cent. of solids. He had examined four specimens of confy- tionery, two of them illustrating some of the difficulties of the analyst, as the samples were mixed ; one variety contained smalt or blue glass, but he had only one specimen. A very good sample of pickles concluded the articles, fifty-six in number, which he had analysed during the quarter, and on the whole undoubted progress had been made in the quality of all submitted.Dr. Muter, the Analyst for Lambeth, presents for that important parish a highly satisfactory report, as sixty-nine articlea of common consumption bad been analysed during the quarter, but none of them were adulterated.The samples submitted for analysis included bread, butter, sugar, tea, coffee, pepper, mustard, &c. I n Bermondsey, Dr. Muter presents a similar result, with the exception of beer and milk, in which articles adulteration was found. At the Vestry meeting, Mr. Churchwarden Sheppard, in alluding to the flattering result to the tradesmen of the parish, said it was only fair that the ratepajers should know the honest shopkeepers as well as the dishonest, and he therefore moved that when the certificate was received from the analyst, the names of tradesmen from whom the samples were obtained should be read at the vestry meetings.I n Newington, the Vestry have not put the Adulteration Act in force, but their attention being drawn to its provisions by the Local Government Board, they have resolved to instruct the Sanitary Committee to employ a police-constable to obtain samples from the different tradesmen.This is the only parieh which has employed the police to enforce the Act. It showed that the inspector, Mr. E. H. Jones, had collected four samples of tea, four of mustard, four of pepper, and four of butter.Of these sixteen samples, fifteen were genuine, and one adulterated, viz., mustard, which was mixed with wheat flour and turmeric. The Mayor (Mr. Moses) and several Members of the Council said i t was a highly satisfactory report.-Grocer. Dr. Barclay, the Public Analyst for Chelsea, has just presented his quarterly report to the Vestry of that parish, in which he states that he has analjsed a large quantity of articles, including coffee, mustard, pepper, jams, spirits, butter, lard, &c., the great majority of which he found to be pure.Butter in two cases, however, was found to contain 50 per cent. of foreign fat, and in one case the seller was successfully proaecuted. One sample of lime-juice coxdial mas simply lime-juice Rweetened and diluted aitb water, Mr.J. A. Smith seconded the motion, and it was agreed to. At Newport (Mon.) Town Council meeting the borough analyst's reports was presented.296 THE ANALYST. It contained no spirit, and less than one-fifth of citric acid, which occurred inlime-juice of average quality. Mr. Wheelhouse said it was most important that the attention of the analyst should be called to the quality of Rome of the jams Eold to the poor.H e was given to understand that large quantities of rotten figs were expressly imported to be used in the manufaeture of family jam.” Would it not be well if their analfit looked after this article. Dr. Barclay promised that the inspector should have the necessary instructions in the matter. I n reply to further questions, he stated that a large number of samples of beer and spirits had been analysed, and in no case bad he found adulteration excepting occasionally the addition of a little water, and he did not think on that ground it was advisable to prosecute.At the Somerset Quarter Session, the County Analyst, Mr. Stoddart, reported that he had made during the quarter 273 analyses of food and drinks, 270 of which had been submitted by the police authorities and three by the public. Forty-one samples were found to be adulterated, and amongst these was one of ‘‘ fictitious claret,” which was evidently a most unwholesome beverage. Dr. J. F. Hodges, analyst for the County of Antrim, in his report t o the grand jury, states that he analyaed during the quarter ending, March last, 91 samples, of which 34 were adulterated. The articles examined comprised 35 samples of sweet milk, 23 of butter milk, 9 of bread, 6 of oatmeal, 4 of tea, 5 of water, and 1 each of rice, lime juice, sugar, room paper, and flour. The report was received.

ISSN:0003-2654    

DOI:10.1039/AN8780300295

出版商:RSC    

年代:1878

数据来源: RSC

摘要:

296 THE ANALYST. LAW REPORTS. CONWCTION OF FARMERS FOR ADULTEKATINQ MILK.-Thomas Rose, a farmer, residing a t Birifield, Berks, was summoned before Mr. Partridge by the Metropolitan Dairymen’s Society for selling to Mr. John Jones, the Manager of the Surrey Farm Dairies, Renfrew R o d , Kennington Lane, milk adulterated with 20 per cent. of water. Mr. Rioketts prosecuted on hehalf of the Society, and said that the complainant carried on an extensive business at Kennington and Lambeth, and contracted with defendant for a regular supply of pure milk.For some time past the customers complained of the quality, and the consequence was that three churns were carefully watched, and found to be adulterated. He called Jones, who said he was the manager of the Surrey Farm Dairies in the Renfrew Road, Kennington Lane.He produced the contract with defendant for the supply of pure milk, to be delivered free at Waterloo terminus. I n consequence of complaints he caused samples to be taken on the 20th of last month, William Eands, a guard in the Company’s employ, proved the reception and delivery of three churns of milk at Waterloo terminus. They were locked up, and defendant was sent for.Alfred Parish, the inspector of the Association, said that on the morning of the 20th ultimo he saw the three churns locked up at the Waterloo terminus. He offered the defendant some of them, and asked him to accompany him to Dr. Muter’s, the analyst. B e refused to go, and witness accordingly delivered the samples to Dr. Muter, and left them.He now produced certificate8 from the latter, showing that the milk was adulterated to the extent of 20 per cent. with water. Mr. Jones was recalled by Mr. Partridge, and said that one of their customers was fined at this court a few months ago, and complaints had reached him daily, The defendant said he could not account for the deficiency of the quality of the milk. Mr. Partridge told him be was responsible for the condition of the milk.I t was a very Eerious thing for Londoners to have adulterated milk sent from the country. Many of the dealers in London had been fined heavily, and most likely the offenders were persons like the defendant. He fined him 3220, and $2 i s . 3d. costs. Charles Leaver, farmer, Hazlewood Farm, Binfield, Berks, was summoned by the Society for a like offence. Witnesses proved the delivery of the milk at the country station, and its arrival a t the Waterloo terminus, where Mr.Parish, the inspector, in the presence of defendant, took samples, and took one to Dr. Muter, whoEe certificate showed that it was adulterated to the extent of 14 per cent. with water. Mr. Partridge fined him $10, with f 2 7a.3d. costs. MILX ADULTEXATIOK-A NOVEL POINT R A I S E D . - ~ conriection with some cases of milk adulteration heard a t Crewe Petty Sessions last week, a novel point was raised. The magistrate8 had in three caaes inflicted fines varying from 2s. 6d. and costs to 5s. and costs, when in a fourth case Mr. C. S. Brooke, the eolicitor defending, pointed out that the certificate of Mr, Carter Bell, of Lower Broughton, Mancbester, the analyst appointed by the countF, said nothing as to any possible decomposition which might have occurred; but according to the Act, “in the case of a certificate regarding milk, butter, or any article liable to decomposition, the analyst shall specially report whether any change had taken place in the con- stitution of the article that would interfere with the analysis.’’ The magistrates reconsidered their decision in the cases in which fines had been inflicted, and adjourned all the case8 to decide upon the point of law.TEA ADULTERATroN.-At the Stockton Police Court, Henry Flint, auctioneer, was charged by Mr. J. M. Garry, inspector of foods, for selling tea which was not of the nature, quality, and eubstance of the When be arrived the samples were taken.They were opened, and samples taken from them. His cows were in good condition.THE ANALYST. 297 article demanded. The inspector stated that on the 16th of March last, owing to having several complaints made to him, he purchased a pound of tea which defendant wab selling by auction in the Market Place for 10d. and Id. duty, Defendant guaranteed the tea to be as good as that sold in the best shops in the town for 2s.and 3s. He divided it, and sent a portion t o the county analyst, Mr. Edger, of Newcastle, who certified i t to conkdin 9 per cent. more mineral matter, principally magnetic oxide of iron and sand, than is found in genuine tea. The sample, he further stated, had a most nauseous taste, a fusty, disagreeable smell when infused-being, in fwt, spoiled tea, and unfit for human food.Witness also tried to use some of the tea. Mr. Alderman Ktiowles : You deserved poisoning if you had. Mr. W. Churehill Tayler, who ap- peared on behalf of the defendant, said the tea was consigned to the defendant by a person named Ainsworth, who said he was not to sell it at less than 6d. per lb. Shortly after xeeting Ainsworth at Stockton the tea arrived, and dcfendant sold it as he received it.Mr. Kcowles said it was nothing but spoiled capers, which had been wet and dried again. Mr. Tayler admitted the sale of the tea, and also that it was unfit for food, but stated that had the defendant only received a warranty from Ainsworth he would not have been responsible, and would have complied with the Act of Parliament.He, however, received some twenty chests, and that left unsold he would destroy forthwith. After hearing the defendant’s statement, which bore out that of his solicitor, the Bench imposed a penalty of $1 and costs. HEA~Y FINES FOR MILK ADULTERATION IN IaEunD.-At Castlerea (County of Roscommon) Petty Sessions, 1st June, five contractors were prosecuted by the Guardians of the Union for having sold milk adulterated with water to the extent of (as certified by Dr.Cameron, county analyst) from 25 to 30 per cent. Martin Hadey, George Fitzpatrick, and Martin Cohill, whose milk contained 30 per cent, of added water, were each fined $20, and Martin Maguire and Patrick Brooks, whose milk contained 25 per ceut. of added water, were mulcted in &lo each, being a total of $80.The magistrates ordered the fines to be allocated towards the expense of executing the Sale of Food and Drugs Act. GIN ADULTERATION-THE ‘( PREJUDICE QuEsTIoN.”-Philip Stiles, of the Grove Tavern, Bath, was summoned for selling gin not of the nature, substance and quality demanded. Mr. F. H. Moger conducted the prosecution, and Mr.F. S. Clark appeared for the defendant. The purchase of the gin in the usual way by Mr. H. G. Montagu, Inspector, having been proved, the analyst’s certificate was put in, which showed the portion submitted to him to have contained 28.5 per cent. of added water, and to be 46.5 under proof. Mr. Montagu in cross-examination by Mr. Clark, said he purchased the gin with his own money, but should be recouped by the Sanitary Authority; he did not buy it for his own use.Mr. Clark : then as far as you are concerned you are not prejudiced by this gin being under proof. Mr. Clark, in addressing the Bench for the defendant, said he shouid in the first place call attention to the wording of the clause ic the Act of Parliament under which this prosecution was instituted.The Act said no person shall sell to the prejudice of the purchaser any article of food, &c., which is not of the nature, substance and quality of the article demanded by the purchaser. He bought it for the purpose of getting a case, and he got a case. ill r. Hammond : Still the public must be protected. Mr. Clark: The Court of Justiciary in Scotland, which was there the highest court, had ruled that a prosecution could not be sustained.There has been no case decided since the passing of the Food and Drugs Act, which overrules that decision of the High Court of Justiciary. I contend that the public officer is not authorised by the Act to institute a prosecution under this section. Mr. Moger addressing the Bench on the point raised, said the Scotch court took a different view from the English. The point waa raised before Mr.Balguy, the police magistrate at Greenwich, who ruled against it. Mr. Clark : That was before the decision I have quoted. Mr. Moger, having quoted two decisions of English magistrates antagonistic to Mr. Clark’s contention, the magistrates consulted Mr. Payne, their clerk, who said he thought the point a very strong one.Prior to the decision of the Court of Justiciary the point had not been raised in any of the superior courts, and he considered that the eminent counsel who had been engaged in various cases regarded the objection as untenable. The Home Secretary had been asked in Parliament whether he would take any steps in the matter, and he said that at present he had not thought it necessary, evidently meaning to leave the case to be argued.The magistrates retired to consider the question, and on returning into Cocrt the Chairman said they ruled against Mr. Clark, Mr. Clark asked for a case for the Superior Court, which wae granted. Their worships fined the defendant E l 0 and costs, with the alternative of a month’s imprisonment, IMPORTANT DECISION AS TO THE PURCHASE OF SAMPLE FOR ANAI,YBIS.-A~ the Chapel-en-le-Frith Petty Sessions, lately, Thomas Needham, landlord of the Bagshaw Arms Inn, Wormhill, was charged with selling a bottle of gin to Colonel Shortt, inspector under the Sale of Food and Drugs Act, which was not of the nature, substance, and quality of the article demanded by the purchaser.The Inspector said he visited the house on the 8th of May, and asked for a bottle of gin, for which he paid her Is., and told her ((it waa purchased for the purpose of analysis,” and offered t o divide it into three parts, but she eaid it did not matter. The analyst’s certificate stated that the sample contained 29.4 per cent.of real dcohol, mrresponding to a strength of 37; degrees under proof; spirits of this sort would result from a The magistrates convicted in each case.Obviously Mr. Montagu had not been prejudiced by this gin.298 THE ANALYST. dilution of four gallons of gin at 20 degrees under proof to upwards of five gallons by addition of water. The sample contains about 470 grains of sugar and extractive matter. No injurious addition of any sort was detected.Mr. Brown, of Stockport, submitted that according to the section of the Act of Parliament the Inspector was bound to have said to Mrs. Needham that the gin was purchased for the purpose of being analysed by the public analyst, and that he was bound to use the very words of the Act. He produced a copy of the last number of the Law Times, in which a portion of a report appeared of an appeal against a conviction for adulteration, in which Lord Chief Baron Eelly said the inspector was bound to use the very words of the Act, and that the appeal in that case must be allowed.Under these circumstmces, the magistrates dismissed the case. At Woolwich police court recently, Edmund Singleton, of 116, Sandy Hill Road, Plumstead, was summoned for selling adulterated butter.Mr. Farnfield, clerk to the board, prosecuted in each oase. Mr. Peake defended in this, stating that the shop was managed by defendant’s wife, who appeared. Mr, P. James, inspector for Plumstead district, said defendant was a general dealer. He went to his shop on the 5th of March, and asked for half a pound of butter. Mrs. Singleton said she would not sell it to him as butter, but that she would let him have it as she had got it.He paid 8d. for the half pound. There was no printed or written label on the paper. IIe told her i t was for analysis, and sent one portion to the analjst, Mi-. W i p e r , who certified that the sample contained 30 per cent. of foreign fat. Mr. Farnfield read a portion of the Act, to shorn that it was necessary for a label to be on the paper to guard against the vendor admitting the adulteration to the inspector, and saying nothing to other people, Mr.Peake said people were very we11 satisfied with the mixture, which was not injurious to health. Pure butter could not be sold at the price. Henry Chilton, of 31, Harden’s Manorway, was summoned for selling adulterated butter. Mr. James deposed to buying butter at defendant’s shop and sending it to the analyst, who certified that it contained 76 per cent.of foreign fat, Defendant’s wife said it was just as she bought it.-Fined 20s. Mr. James said defendant was a milkseller. On the 19th of March witness was in Upper Earl Street, when he saw a female with milk cans. She served him, and witness, on receiving it, told her it was for analysis. She said she had no business to supply him, as tbe milk was intended for customers. The analyst certified that the sample contained 45 per cent. of added water, and the rest was milk of the poorest quality. Defendant said his wife had only a fen quarts of milk for ‘( exercise and pocket money.” Defendant’s wife said her husband t a d no interest in the milk she sold. Defendant said he had a mutual agreement with his wife. Mr, Farnfield said the husband‘s business could not be separated from the wife’s Defendant said he did not keep a shop. Mr. Slade said the husband and wife cvidentlp had their busineae in common, and lived together. Mr. Slade fined the defendant 20s. He paid Ed. for the half pound, William Mahany, of 45, Raglan Road, was summoned for selling adulterated milk. He got a boy to purchase milk, and he went to the woman for a pint. If he borrowed a shilling from her he bad to return it. He fined him 20s.

ISSN:0003-2654    

DOI:10.1039/AN8780300296

出版商:RSC    

年代:1878

数据来源: RSC

摘要:

298 THE ANALYST. NOTES OF THE MONTH. A few months ago aome of the canny (!) Scotch Juctices construed the Sale of Food and Drugs Act in such a way as to decide that an Inspector duly appointed under the Act, and purchasing under the direction of the authority by whom he was appointed, was not prejudiced by the sale to him of an adulterated article, and consequently they dismissed zt case brought before them-and until this decision is upset on appeal we fear (notwithstanding the statements of the Home Secretary and Lord Advocate in Parlia- ment) there is nothing to prevent the Act being valueless in Scotland.Some Yorkshire Justices have now shown their wisdom by laying down another dictum, which, if accepted by the other magistrates in the kingdom-a most unlikely thing, however-would increase the difficulty of obtaining convictions in England.I n the case we refer to, a report of which is printed on another page, an Inspector under the Act purchased some gin, and after purchasing it told the vendor that “it was pur-THE ANALYST. 299 chased for the purpose of analysis.” The defendant raised the technical objection that the inspector had not used the very words ~j the Act, and produced certain reports which had appeared in legal journals to prove that he was correct in his objection.The magistrates decided that the inspector was bound to m e the very words of the Act, and to say to the vendor that ( ( the sample was purchased for the purpose of being analysed by the public analIst,” and they therefore dismissed the case.We should think that the publication of this prosecution, with the statement of the technical quibble by which the defendant aroided conriction, would probably do him nearly as much harm as if he had paid the penalty and so have done with the thing. As for the decision itself it only affords another instance of the necessity for amending the present Act in accordance with the experience of the past few years.There is a very neat little paragraph going the round of the papers, especially those which indulge in allusions to the aniount of property left by deceased tradesmen and others, which has a certain amount of interest to analysts. A milkman--“ a poor milk- man,” as one of the trade journals calls him-has recently died, and his personalty has been sworn under €30,000.We agree that this is a nice little sum for a milkman to leave, but what we wish t o point out now is that if a milkman can make as much money as this, what possible need can there be for the existence of those so-called dairymen who sell nothing but milk and water. The General Order with reference to snuff issued by the Board of Inland Revenue, and reprinted on anoiher page, preecribes the nature and to some extent the quantity of salts which may be added to tobacco for the purpose of manufacturing snuff, and it will doubtless be read with interest by those analysts who may occasionally have t o advise tobacco manufacturers. It would be amusing if it were not unfortunate to note that the chemical advisers of the Government have once more shown their peculiar fitness for their position, inasmuch as they direct that the quantity of alkaline salts, including, among others, ( ( carbonate of ammonia,” shall be determined after the snuff has been 4‘ dried at a temperature of 212Q Fahr.” We think that any muff manufacturer who chooses to mix smelling salts and powdered tobaccos in equal proportions will be perfectly safe so long as he insists on the snuff being dried in accordance with the regulation of the Inland Revenue Department before the estimation of his fraudulent addition is made.Still it is only just to warn him that he is now liable to another fearful penalty, for if the snuff be found to contain more than 3 per cent. of tonquin beans the snuff becomes liable to forfeiture and the manufacturer to a penalty.This is a serious matter indeed, for the estimation of a small percentage only of tonnquin beans, even by an expert, may easily vary 2 or 2 per cent. from the truth. We tire glad to notice that Mr. C. W. Heaton, the well known treasurer of the Society of Public Analysts, has been appointed Public Analyst for St. Martins vice Anderson. This appointment is far more satisfactory than several recent ones have been. Happy Isle of Man where all the cigars are composed entirely of tobacco, no spirits If are supplied below 14.2 u.p,, and the vendors of butterine do not sell it as butter.300 THE ANALYST.our tradesmen here would only all agree to act upon similar principles there would be an end of the necessity for public analysts appearing in police courts, a consummation which, in spite of the statements of the trade organs, we most sincerely wish for.MANX ADULTERATION AcT.-The report of the inspector appointed under the Acts for the Prevention of Adulteration in the Isle of Nan, for the year ending December 31st last, has just beenissued. The total amount of cigars imported upon which duty was paid in the island was 1866 Ibs., showing a decrease of 150 Ibs.upon 1876. The cigars examined were all found to be composed entirely of tobacco. With regard to the spirits, the inspector reports that the average accustomed strength of the spirits sold in the island was 14.2 under proof. The result of the examination, the inspector states, compares favourably with previous years, as many of the samples were procured with a view to @certain if any deleterious substance had been added to the spirits, but in no instance was any other adulteration found than water.With respect to milk only two samples were found adulterated, Some of the hutter sold by retailers was not so satisfactory, but no prosecutions could be instituted, as the vendors had informed purchasers that they did not sell the article as butter.-Grooer.RECENT CHEMICAL PATENTS. The following specifications have been published during the past month, and can be obtained from the Great Seal Office, Cursitor Street, Chancery Lane, London. 1876. Name of Patentee. Title of Patent. Prloe. NO. 3992 I?. Wirth ... 4021 H. Conradi ... 4066 F. S. Newall ... 4094 M. Neustadt ... 4118 P.Spence ...4134 B. J. B. Mills 4142 W. Thompson 4144 E. W. Parnell 4158 H. Simon ... 4169 J. H. Martin . 4272 J. D. Ellis ... 4275 F. W. Heinke 4346 J. A. Stephan 4370 G, F. Cornelius 243 C. D. Abel ... 828 Do. ... 730 A. Sauv6e .,. 1878. ... ... ... ... ... ... ... ... ... ..* .,. ... ... .,. Treating Ammoniacal Liquids . . . . . . . . . . . . . . . Manufacture of Sugar from Beetroot .. . . . . . . . . . . . . Manufacture and Production of Salicylic Acid Nanufacture of Gas . . . . . . . . . . . . . . . . . . . . . Manufacture of White Lead . . . . . . . . . . . . . . . . . . Manufacture of Caustic Alkalies . . . . . . . . . . . . . . . Manufacture of Soft Soap . . . . . . . . . . . . . . . . . . Decorticating and Polishing Rice, &c. . . . . . . .. . . . . . . . Manufacture of Ferro Manganese and Speigel Eiseu . . . . . . . . Producing Eleotric Light . . . . . . . . . . . . . . . . . . Manufacture of Carburetted Hydrogen and Oxy-hydrogen Gases Treatment of Hydro-carbon Oils for the Manufacture of Gas, $0. Msnufacture of Soda and Potash Treating Spent Oxide of Iron arising from the Manufacture of Gas . . . . . . . . . . . .. . . . . . . . . . . . ... ... 6d. 6d. 2d. 6d. Id. 4d. 8d. 4d. 2d. 6d. 2d. 2d. 4d. 2d. ... Treatment of Residues from Analine Red, &c. . . . . . . . . . 4d. ... Colouring Matters for Dyeing and Printing . . . . . . . . . . . . 4d. ... Scouring, Bleaching, and Dyeing Materials or Fabrics . . . . . . 4d. Mr. C. W. Heaton has been appointed Public Analyst for St. Martin’s-le-Strand. Yr. A. Ashby has been appointed public analyst for Grantham. Mr. A. Wynter Blyth has been appointed public analyst for the Boroughs of Mr. W. F. Donkin has been appointed public analyst for Banbury. Mi-. R. Oxland has been appointed public analyst for Devonport. Tirerton, Bideford, and South Molton. BOOKS, &a, RECEIVED, The Chemist and Druggist; The Brewers’ Guardian; The British Nedical Journal; The Medical Examiner ; The Medical Times and Gazette; The Pharmaceutical Journal; The Sanitary Record; The Medical Record ; The Miller ; The Anti-Adulteration Review ; Jcurnal of Applied Science ; The Country Brewers’ Gazette ; The Dairyman; Notes on Diet, by Sydney Gibbonn, Melbourne.

ISSN:0003-2654    

DOI:10.1039/AN8780300298

出版商:RSC    

年代:1878

数据来源: RSC