摘要:

THE ANALYST. OCTOBER, 1884. - SALVAGE PEPPER. DURING the past month a letter appeared in the Tiass from a firm in Upper Thames Street, calling attention to a saIe of salvage pepper. In this communication they state that two thousand hags, equal to about 240,OOOh, of pepper, being the salvage recovered from the fire at New Crane Wharf about six or seven weeks since, were sold at Wapping by public auction, and realised prices in some cases within 20 to 25 per cent. of the market value. The pepper, however, was saturated with Thanes water, the sewage or impurities in whiGh had so impregnated the article as to have destroyed its essential properties and rendered it utterly unfit for human food, and in this belief the writers of the letter, Messrs. Harvest, directed the auctioneer’s attention to the fact, and suggested that the sale should be postponed until an analysis could be obtained.This, however, was objected to, and the sale was continued, with the above results. It is exactIy in such a case as this that the present Sale of Food and Dmgs Act fails to protect the public, because when this damaged stuff gets distributed to the retailers, mixed doubtless with some good pepper, it will still be .pepper, and, therefore, its sale will not be interfered with. It seems, however, somewhat strange that, if the oase be really so bad as represented, the Sanitary Authorities did not step in and ask for the destruction of the whole. We constantly hear of the seizure of decayed meat and fish, but the importers of dl other articles of food seem to be able to do very much as they like so far as any interference of the Sanitary Inspector goes. Chemically it would be very interesting to get hold of a sample OP this article and see really what effect tho water damage had upon its atrength and nature as a condiment.

ISSN:0003-2654    

DOI:10.1039/AN8840900173

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

INTERNATIONAL HEALTH EXHIBITION-ABSTXACT OF A LECTURE OX PURE MILK. Dolivered on July 30th, 1884, by G. W. WIGNER, F.I.C., F.C.S. PURE milk is the natura1 food of infants, and in many cases the most appropriate food for invalids, and it may fairly be said to be essential to the growth of a healthy raoe of men and women. But it is even more than this, Milk may be regarded as ti model food, and as a complete food. It is a model food because it is nature’s own food, designed for the sustenance of the young of animals, and, a1 such, it contains and furnishes all the nutritive properties in due proportion required by a pow- ing animal. Milk of comse differs slightly, according to the animal from which it is derived; and this point me shall have again to consider at greater length, but at present we must simply view it as a typically perfect food.It would be hard to give any food a higher recommendation than this, and yet it is not too much to say that two-thirds of the inhabitants of London, or indeed of England, have any practical knowledge of what pure milk is, and that at least one-half of the remainder only consume it occasiondly rather as a luxury than as an article of food. Now milk is not only a perfect food, but it is the most extensively used food. Some might think that this post of honour belongs to bread, lout really I think it mould be the food that, including children with the population, is used more extensively than even bread. Prom pretty careful enquiry, it appears that; the consumption of milk among the middle classes of London, is something like 10 gallons per head per year ; but there are a large proportion of the poor to whom the cost of milk is serious, and there are a large proportion of the rich to whom, I am afraid, milk is less palatable than it should be ; and therefore it would be a very moderate estimate to say that, on the average, 39 gallons per head per year is consumed by the entire population, OF say, 1+ ounces per head per day.Now London has been rendered somewhat notorious by the outq about the amount of the Water Rates ; it will perhaps surpriae some to hear that the amount of the Milk Bill of London is within about 10 per cent. of the amount of the Water Bill of London, and while the water rates amount to about $21,562,000, the milk rates, if so I may call them, amount to S1,400,000 per year, or about 5s.lod. ger head per annum, There is a good deal of difference, however, in the aetual incidence of the miE rate as distinct from the water rate; because the poor, who have but little money to spare, are practically untouched by the water rate, their proportion of the landlord’s tax being almost too small for consideration, while, on the other hand, they are among the largest consumers of milk, and, unfortunately, from the very necessity of their purchases bcling small, say ad. worths, or &d. worths, they buy from the worst vendors, and, without doubt, succeed in procuring the most heavily adulterated milk. Milk consumers have, however, become so habituated to iise the poor watered asd skimmed milk which is supplied by these tradesmen, that the loss which they incur fromTEE ANALYST.175 day to day is not appreciated; and although their infants are deprived of the food which they requiiw, the result shows rather an increase in the bills of mortality than an improvement in the character of the milk supply. Of course milk has been a source of an immense number of cases of prosecution and litigation-persecution the milk dealers call i h b u t anyhow, whether it is persecu- tion or prosecution, for close upon twenty-four yeam-that is ever since the passing of the Act of 1860 for the suppression of adulteration-milk dealers have appeared i n police courts, quarter sessions, and every other mad having power to deal with such matters, not only from week to week and day by day, but many times a day, and yet milk adulteration goes on as fast as ever.Pure milk ought to be such a simple and straightforward term that it should not need definition, but legal sophistry has been exerted to such an extent upon the milk subject, and discussions of every sort have taken place in reference to milk, that even those two words differ in meaning according to the views of the persons by whom they are used. I define pure milk to be the milk produced by a properly fed cow in a state of health. I do not by this mean to imply for a moment that a cow should be fed to the highest pitch which modern science can devise, or that a veterinary surgeon should be kept in constant attendance upon it ; but I do imply, that a man who puts forward his herd of cows as milk-producing machines, and sells the milk which these cows pro- duce to the public 8s genuine milk, is bound to take reasonable precautions to keep them in health, and such proper precautions as any man who values his stock would take, to see that they are sufficiently fed with proper food to prevent their deterioration in health and milk-giving power.There are certain persons in the milk trade who distinctly challenge this view, and I shall not be putting the matter fairly before you if I do not state their arguments from their point of view, even though I: state them merely to show their fallacy. The view which these representatives of a certain section of the milk trade take is, that any liquid which comes from the udder of a cow-no matter how much that cow may have been wrongly fed-is pure milk, and has a right to be classed 8s such, and to be exempt of the penalties of the Adulteration Act.The leading argument which they put forward in favour of this view ia, that the prize beastn of the Agricultural shown have frequently given milk below the usually accepted standard of quality both as regards cream and solids not fat. I admit this fact without hesitation; it is well known, but the reason is not far to seek j animals at these shows are fed in such a way as to force the quantity of milk which they yield to the maximum, while at the same time the animals them- selves are kept as far as possible in the highest external condition, and calcdated to attract the eyes of those who judge of animals by external appearance.When thcse very same cows m e taken back to their homesteads, regularly and properly fed, kept from the impure air of the show-ahed or show-yard, and milked in a propey way, no such abnormal results are obtained, but the milk assumes the ordinary typical character, even when the quantity yielded is somewhat less. Pure milk, therefore, should not merely be the produce of the cow, but should be the produce of the cow in a healthy condition and reasonably well fed, Granting, then,THE ANALYST. - 176 that this definition be accepted, in the first imtance, we have to consider whether it is capable of being formulated in a more distinct way, so that, for inatance, it would be possible for the milkman or analyst, by examining the milk, to say whether the liquid fulfils the conditions I have laid down ; and here I am compelled at once to say, No, it would not be possible ; but the utmost that could be done by science and practical knowledge combined is that a certain limit may be laid down below which pure milk will not fall unless under circumstances of most exceptional character.This limit is in practical use, and is adopted by a very large number of public analysts throughout the kingdom. 1 pass now to consider the different constituents of milk, that is the various different parts into which it can be approximately divided, and into some of which, as a matter of fact, it is divided in the various processes of cream, butter, curd, and cheese making. These different constituents are Water, Fat, Caseine, Albumen, Sugar, and Salts, &c.; and for convenience of demonstrating the fact clearly, I have arranged on the table before me a series of bottles (which Messrs. Welford and Sons, who have the large Dairy in the Southern Gallery, have kindly placed at my disposal), that you may see the proportions of each of these ingredients contained in one gallon of milk. Here, for instance, we have the Water contained in one gallon of milk, which amounts to 81bs. ~oz., and each of the other constituents in its proper relative proportion. I ought at once to disabuse your minds of the idea that milk is absolutely constant in composition; it varies to some considerable extent, but in talking of it to-day, for popular purposes, I shall assume a fair average composition, and explain the extent to which the variations occur afterwards.Commercially we get fat in a state of what may be called (‘semi prity,” as Cream. Good cream contains from 50 to 60 or 65 per cent. of butter fat, the remainder consisting of water and a small proportion of the other constitupnts of milk. When cream is churned into butter the envelopes of the fat globules are broken, and a large number of these tiny little spheres of fat, originally of microscopic size, adhere together, while a large proportion of the water and the soluble constituents are washed away with the butter milk. We thus get butter fat in a still higher state of purity. Good butter, well made and well worked, should contain somewhere about 88 per cent. of pure butter fat, and the highest class of butters will contain rather more than this.To get the butter fat, however, in a state of purity, the butter must be melted with the water, soluble matters and curd separated ; the clear limpid oil, of beautiful amber colour, floats on the top, This, when poured off and allowed to chill, foms pure butter fat. Fat in some form or other is an absolute essential to the dietary. If children aro brought up without the use of buttor, or a butter substitute, they rapidly lose health and condition, and even in many savage races, we find that the fat of animals is con- sumed in large quantities, taking the place of the butter of more civilised countries. Following out this argument, I see no reason why, with proper precautions in its manu- facture, butterine should not be used to a considerable extent, to replace the deficiency of butter, from which we at the present time suffer, Butterine, when properly made,THE ANALYST.I 7 7 is nothing but the best and purest dripping, flavoured with milk, so as to make it resemble butter as much as possible. Tho next constituent of milk that we have to notice is Caseine. This is the flesh- forming constituent of milk, and is called curd. It is classed as one of the most valuable constituents, and is a highly nitrogenous matter. Indeed, with the exception of a small amount of albumen and Lacto Protein, all the nitrogen of milk exists in the form of caseine. Caseine forms the basis of our cheeses of every kind, except the real cream cheese, It will therefore scarcely surprise you to hear that it is highly nutritious.We all know how hard-working men live, to a very great extent, upon cheese with a quantity of bread, and not only do they thrive on the food, but perform an amoqnt of physical work which most of us in this room would be quite incapable of undertaking. It is therefore fair to look upon caseine as being the work-sustaining portion of milk, and to say that if a sample of milk is deficient in caseine, it is deficient in a constituent most necessary for securing health. Albumen constitutes nearly the whole of tho remainder of the nitrogenoua matter in milk. It is difficult to define the exact position which this albumen holdsin the dietetic value of milk. It forms a small proportion, only about one quarter of the nitrogenous matter present, but owing to its more soluble form, and the greater difticulty with which it is coagulated, it appears to me extremely probable that its real food value may be higher than the other nitrogenous constituents.There is some amount of evidence, although not yet a certainty, that this form of albumen is peculiar to milk, and that it differs from the albumen present in eggs, but it seems probable, that like the volatile acida present in the fat of milk, this substance has a special nutritive value of its own, and that without this albumen milk would not be a perfect or complete food. Of course in the case of whey, which is not unfrequently used as a diet, the albu- men forms a vory itnportant part, because the caseine, containing some three-fourths of the nitrogenous matter, has already been separated, and the albumen, with a trace of Lacto Protoin, form the only nitrogenous matter available.Sugar of milk is a very peculiar sugar, differing from most other sugars. Nearly all its properties, both chemical and physical, differ from cane sugar, in not being so sweetening in its properties, and yet it has a pleasant taste, perhaps more agreeable in flavouy than most of the glucoses and other uncrystallizable sugars. Sugar of milk itself, however, is crystallizable, but with a different form of crysta11ieatio.n to cane sugar or beet sugar, and its solution in water behaves differently during concentration, a large proportion of the milk sugar present being deposited at a certain stage of the boiling, in an imperfect crystalline form, while the other part remains in solution.The polarieation diff ers considerably from the polarization of any other known sugar. All these different points mark it out as a peculiar sugar, Them ia a good deal yet to be done in investigating the chemistry of augar of milk, and it appems very probable that at some future time, further investigation may show that in reality what we look upon as a simple sugar, consiists of different substances mixed together in proportions which are at present unknown, Sugar of milk is important in another way2 as it forms the great point of di9erence between human milk and COW’B milk.1 t 8 THE ANALYST. ~~~ ~~ ~ ~ ~~ ~~ ~ Human milk contains a larger proportion of sugar than COW’S milk, and fat, less caseine, albumen, and ash.It is from this that the formula generally adopted in the manufacture of artificial human milk is obtained ; cow’s milk is diluted with water, and then milk sugar added; by this means we obtain a liquid which assimilates somewhat closely in chemical composition to true human milk. MINERAL MATTER. This term includes a variety of salts which, physiologically considered, are of very great importance in the composition of milk. It is absolutely essential for the formation of bone and muscle that a growing child, or for the matter of that an adult, should be supplied with certain phosphatic substances, lime, salts, etc. Milk contains these ingredients in the right proportions to form the bone and muscle of a child. We now come to the water, the last and largest constituent.Water, of course, strictly speaking, has no real dietetic vdue, and yet without water milk itself would be useless as food, because it is essential that the valuable food ingredients of which we have already been speaking should be dissolved or emulsified, so as to be in a suitable form capable of easy digestion, in fact so that the stomach can easily assimilate them. This water is the bone of contention between public analysts and milkmen, and nothing mas more common three or four years ago than to hear a long cross-examination directed solely to the elucidation of the very knotty point-as to whether there was any difference between the water natural to milk, which in fact the cow put into it, and the water vhich the milkman added. I should like to consider next, by the aid of a set of samples which have been lent me by the Aylesbury Dairy Company, the mode in which the milk is divided by the dairymen into the different articles of commerce which are most frequently made from it.The samples to some extent speak for themselves, and certainly as regards the first series, that of old milk, I need not detain you any longer except to say that here we have fat, caseine, and sugar, dl shown in the same form as in the larger bottles on the table. Our next two series of samples here show us the division of the whole milk into cream and skim milk. Cream, as I took occasion to tell you some time ago, does not consist entirely of butter fat, but contains fifty to sixty-five per cent, more or less aocording to its quality.And in this series of samples we have the cream divided into the constituents present in a good ordinary commercial sample, and you will see that some thirty per cent. of water is still present, and that this water carries withit caseine, albumen, and salts. We may in fact put it another way, and say that separate any particular constituent of tho niilk as carefully as possible by mechanioal means, and we always find that some small proportion of the other sonstituents are present, thus, referring to skim milk : in the first separation we ficd that it still con- tains some fat ; the amount in skim milk is extremely variable, according to the mode of manufacture. The Centrifugal machine, which you can see at work in the south gallery, is by far the moat efficient and most successful for separating the cream from the inilk. The principle of the centrifugal sepallator is practically identical with the principle of skimming, although the two processes appear so dissimilar, The milk revolving iu theTHE ANALYST.179 - separator at great speed acquires immensely increased centrifugal force, which corres- ponds to the force of gravity. This centrifugal force acts more stronglyon the heavy non-fatty portion of the milk and less strongly on the cream, and consequently the non- fatty part of the skim milk gravitates by the centrifugal force to the outside of the revolving circle, leaving the cream to flow away in the inside in an almost pure condition. A few weeks ago I tried experiments with each of the separators at work in these dairies, and in some cases found the proportion of fat present in the skim milk reduced to even less than -1 per cent.These separators at the time produced cream of high quality, and the skim that they produced is more palatable, than skim milk obtained by the old process. I have known this statement to raise a smile on the faces of those who thought they knew all about milk and Lave wondered how it waa possible that one skim milk could be more palatable than another, but the reason is not far to seek; mechanical action in the separator thoroughly aerates the skim mill while it is fresh and has lost none of the aroma peculiar to new milk. Milk exposed to the action of air for twelve or eighteen hours in open vessels loses its aroma, and is apt to become contaminated by an impure atmosphere.Here we have the other constituents of skim milk separated, by which you wiil see that we have a very smaltll increase in the proportions of sugar, caseine, and salts, due t o the proportion of fat that has been removed. Our next array of samples show us a further sub-division. Here we have the cream divided into its two constituents of butter and butter milk. Still the same rule holds good of the constituente of tho original milk passing through, though in diminished proportions, into the finished product. Thus butter always contains milk, sugar, and caseine or curd, and even soluble albumen is not entirely washed away with the butter milk. Still the butter milk, as we see by the central bottle, retains fat-t ue butter fat, which of course represents so much waste in the process of butter making.Taking the other side of our cam, where the skim milk heads the columns, we have skim milk divided up into cheese and whey. The cheese is represented here by the proportions shown. One of these types is skim milk cheese with its very small proportion of fat. These cheeses are common enough, and are usually consumed in this country, but there are many cases in which the use of whole milk cheese, containing a large proportion of fat, is desirable rather than cheeses containing SO little fat. The proportion of fat contained in these cheeses vary, from skim milk cheeses occasionally to be met with containing aa little as three per cent. of fat, up to cream cheeses in which the proportion of fat is largely in excess of the proportion of caseine.Now every one of thsse CoIistituents we dorive from pure milk is capable of being adulterated. There are one or two of these adulterations to which it is necessary I ahould refer. The most serious portion of adulteration unquestionably is the admix- ture of butter with foreign fats, and the substitution of inferior fats for the true butler prssent in chew.180 TEE ANALYST. ~~ ~ We will take the latter first. Alarge number of cheese consumers desire a cheese containing a considerable proportion of fatty matter. This fatty matter, of course, ought to be the butter natural to milk, but butter is far more valuable than oleomargarine, and therefore extensive manufactories have been established for the production of oleomaxgarhe cheese. This cheese is made of skim milk, skimmed by separators, so that the butter is practically all abstracted, the deficiency of fat being replaced by the addition of oleomargarine or lard, in sufficient quantity to make the cheese a tolerably fat one.I look upon this as an exceedingly flagrant adulteration ; the more so because it is one which is hardly likely to be detected by the consumer. There is no difficulty in detecting the fraud by an analytical process. The very worst adulteration in the pro- ducts is of course the use of oleomargarine to mix with, or as a substitute ior, pure butter. I have nothing to say personally against the use of good carefully made oleomargarine as R substitute €or butter, 3 only it is sold under its own name and at a fair price, but I have the greatest objection to its snbstitution for butter, which is more valuable and a more digestible diet, and unqestionably more suitable for domestic use.Good oleomargarine is nothing but the very best of beef fat carefully refined aad carefully churned with milk, and as such no one can dispute its suitability for use as a food ; bad oleomargarine, on the other hand, is a compound of vile refuse fats, clarified and refined in any way that mill chemically fulfil the object in view ; but, to say the least, such a mode of preparing refuse materials for food use is objectionable, and the sale of the inferior sample should be in every way discountenanced. The only reliable and trustworthy method of ascertaining the quality of milk, is by means of a full chemical analysis. To carry this out the water contained in the milk is evaporated.The whole of the solid matters of which I have shown you specimens are left behind in a state in which they can be weighed, the fat contained in these solid matters is then extracted by means of either petroleum or some other suitable liquid, and the solids not fat, which are left behind, are dried again and weighed ; these solids, not fat, form the real standard by which the question of watering is determined, while the fat which has been extracted when weighed forms the leal guide as to whether the milk has been skimmed. If either of these two figures were perfectly constant, one problem of milk analysis would be solved, but unfortunately there is a considerable variation in different samples of milk.To get over this difficulty alow or minimum figure has been adopted a5 the stan- dard, so as to allow an ample margin for the natural irregularity of composition. Milk dealers ara aware of this difficulty in fixing a standard, and are constantly endeavouring to prove that adulterated milk is redly pure milk. There is practically no milk adulter- ation case ever brought into court in which any other defence is raised. The allowance is always said to be insufficient, and the unfortunate milkman has cows worse in quality than those wbich have been tested by the analysts, and, consequently, he obtains milk poorer in quality and worse in character than any which they have seen. This argument, however, has pretty nearly spent itself ; it is only occasionally that there is any magis- trate who is found to listen to it. In conclusion, it d be interesting to notice the extent to which pure milk is sold in London. The returns which are made under the Adulteration Acts specify the per-THE ANALPST. 181 ~~ centage of adulteration found in each sample, while the tabulated reports issued in the blue books state only the number of adulterated samples, and taking the case of milk do not give the percentage of skimming or watering. This, of course, seriously dimin- ishes the value of the returns. It is, therefore, surprising to find that only on one occasion during the last seven years has the percentage of adulterated samples of milk fallen below 20. Out of every 100 samples of milk purchased by the inspectors 20.35 mere adulterated, even on the lenient limit of calculation used. Now this is a very unsatisfactory atate of affairs, and it will surprise no one if f say that I think further legislatiorr is needed to enforce the adoption of a somewhat more rigid standard, and also to increase the efficiency of the supervision at present exorcised over the milk supply. A very much larger number of aamples should be examined, so that purchasers may procure something like a genuine article instead of an adulterated one. I am not at all piwpared to say that this mill not be attended with an increased price in milk ; but that I look upon as a wattor of trifling moment only, if the steps that are taken are such as to ensure an uniform and genuine article.

ISSN:0003-2654    

DOI:10.1039/AN8840900174

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

THE ANALPST. 181 ABSTRACT OF A LECTURE ON THE ADULTmATION OF HONEY, BY OTTO BEIiNElt, F.I.C., AT THE CONFERENCE OF THE REE- KEEPEI.38’ ASSOOIATIONS. A F T Z R ~ U ~ ~ ~ entering into the chemical composition of honey, all of which is perfectly familiar to our readers, the Lecturer said :- Thus water, dextroghcose and levoglucose, constitute by far the greater bulk and weight of honey. But the bee carries away from the flower other constituents, less in quantity but by no means in importance, and incorporates them in the honey. Acci- dentally, perhaps, but none the less invariably, a great number of pollen granules find their way into the comb, and these in their turn carry with it the odour and aroma peculiar to each flower. Minute amounts of colouring matters are dissolved from the pollen and give honeys from different flowers the innumerable shades of yellow, green, and brown with which every bee-keeper is familiar.Thus honey from white clover is practically devoid of colour ; that from sainfoin is yellow ; from lirnes, more or less green ; from betma, brown ; from marshy heaths, almost black. Par greater still is the variety of flavours and odours. Every conceivable aroma, lovely and delicate as that of the flowers themselves-sometimes, I must acknowledge, also repulsive and unpleasant -is met with, and the practised observer can, without much difficulty, conclude from this from what End of blossom the bulk of any given sample of honey is derived. More characteristic still is the size and shape of the pollen. Infinite varieties, each characteristic of a particular genus or class of plant, can be seen in honey, and a glance through the microscope is froquently sufficient to ascertain with a great amount of accuracy the name of the plant from which the honey is derived.From the vcry vltriablo amount of pollen granules met with in different honeys- Bome saruplcs which I have examined containing enormous numbers, others but very182 THE ANALY0T. few-there appears to be a considerable difference in the degree of cleanliness with which bees store the honey. Borne flowers yieId an infinitely larger number of pollen granules than others, but the importation of the latter to a greater or less extent into the honey itself appears to me to depend mainly upon the bee itself. There are three classea of manufactured honey : first, honey made from ordinmy sugar, and essentially consisting of cane-sugar syrup ; eewnd, that obtained by the action of an mid upon cane sugar, and consisting, as does genuine honey, of water, dextro and levoglucose j and third, the product of the action of acid upon starch, called corn syrup.I have never met with any samples of the fist of these three dams, and I doubt whether any such article can now-a-days be found, although in older works on adulteration their occurrence is aseerted. The second kind is also very rare, but yet it exists j but the third, starch syrup, is the main substitute and adulterant used at the present time. The characteristics of these articles compared with those of pure, natural honey, are as follows :-A solution of pure honey in water, when boiled with one of a salt of copper which has been rendered caustic by the addition of potash, deposits a precipitate of red suboxide of copper, 100 parts of honey thus yieIding about 197 parts of precipitate. Neither by the addition of alcohol, nor of lead acetate, nor of barium chloride, should a aolution of honey be rendered perceptably turbid.Subjected to fermentation by the addition of yeast, prmtically the whole of the aacoharine material should be decomposed, and transformed into dmhol and carbonio acid. And lastly, a ten-per-cent. Solution of pure honey, when examined in an instrument called a polariscope, should have no per- ceptible action upon yolarised light. If anything, it may turn the polariaed ray very slightly to the left. (lane-sugar syrup agrees in its dhemioal behaviour with real honey, inasmuch as it doen not yield precipitates with alcohol, salts of lead, or barium, and is also completely fexmentable.It differs essentially from it, inasmuch as it does not give with the alkaline copper of solution alluded to a deposit of red suboxide at all, or only a much smaller proportion than that holding good with honey. Its ten-per-cent. solution turns the polarised ray of light powerfully to the right. Cane sugar which has, by treatment with an acid-sulphuric or tarrtaric-been made into dextro and levoglucose, is praoticdy identical with honey sugar, and as such exhibits precisely the same characters does genuine honey. I t e origin, however, betrays itself by the traces of acid which always remain mixed with it, and which cause precipitates either with lead or barium solutions, or with both.Corn or starch-syrup, lastly, differs in almost every respect from the genuine product. It throvs down abundant precipitates with lead or barium solutions, often with alcohol ; it does not ferment completely, but leavea about one-fifth or one-sixth of its weight as unfermentable, gummy residue, and examined by the polariscope, twns the ray of light powerfully to the right. Theso few simple testR readily enable us to distinguish these products from each other, and from honey. Examined with the mictroscope they all are fouud to be devoidTHE ANALYST. 183 of pollen ; and, in consequence, are without the delicate aroma, the bouquet, which is inseparable from the product of the flower and the bee.By far the inost common of these kinds of adulterations is starch sugar, and this for several reasons, The price of starch is lower than that of my other available carbohy- drate, and this kind of sugar is, for other and more legitimate purposes, manufactured on a very large scale. Since all restrictions on the preparation of ale or other so-called malt beverages have been done away with, and the tax is levied only on the strength or gravity of the liquor before it is fermented, it is found to be more economical to convert starch of rice or maize into fermentable sugar by means of acid, than by the aid of malt diastase, and the trade in brewing sugar has correspondingly increased. But the main reason is the very close rosernblance to genuine honey of syrups made from starch sugar.They do not readily crystallise, and are devoid of the overpowering sweetness of cane sugar. In America, especially, the production of starch sugar has been developed to perfection, and even as substitute and adulterant of cane sugar the article is used to a large extent, although the very low price of cane sugar must militate not a little against adulteration of any kind. As was to be expected, ccrn syrup is actually most frequently found in honeys imported from America, although Switzerland is striving hard to carry off the ‘‘ honour ” attached to the production of artificial honey. Of forty-two samples of honey obtained by purchase from retail dealers, partly by myself, partly by Mr.J. M. Hooker, of the Bee-keepers’ Association, twenty-six were avowedly EngliBh, nine American, four Swiss, two French, and one Transylvanian. Twenty-four of the English samples were undoubtedly genuine,and two (which I have very good reason to believe of American origin, although vended as English) were adulterated with corn syrup. Of the nine American and Californian samples, seven were adulterated -namely, six with corn syrup, and one with inverted cane sugar ; whilst of the four Swiss Bamples not one was genuine. The two French and the Transylvanian samples were pure. The most satisfactory part of these results is the freedom of English honeys from adulteration. As far as my experience goes, there exists no regular English factory of spurious honey; ouly where the American element asserts itself corn syrup may be suepectod.As to Swiss honey, I have seen it stated, in corroboration of my results, that every exporter-otherwise manufacturer-of Swiss honey adds to the natural pro- duct a more or less considerable quantity of starch syrup, the alleged philanthropical object being to obey the desire of the public for clear and uncrystallisable honey, pur- chasers being credited with the belief that pure and genuine honey is always clear aud fluid. In mitigation it is urged, that honey from Switzerland is not sold as “ genuine honey,” but as “ Swiss honey ! ” I find that the price is no indication whatever of the genuineness of the article. Some of the “ Swiss table honeys ” cost, retail, 1s. 3d. per llb. jar ; Engli~h honey of perfect purity is to be met with at 3d.and 6d. per Ib. Of course, perfect.ly pure and genuine American and Swiss honeys do exist. Bees a11 over tho world appear to secrete similar honey, just as I have ascertained, as the184 THE ANALYST. ~~ ~ ~~ ~~ result of an extended investigation into the nature and composition of wax, that that product is of perfectly uniform composition, no matter by what kind of bees or in what. part of the world it may have beenproduced. But seeing that the chances of obtaining pure honey are much greater in the case of English than in some of the foreign supplies which I have named, I cannot but think that lovers of honey would do well to eschew the foreign product until a decided change for the better has taken place in the commercial morality of the vendors, and be content with that gathered from British fields and pastures.The adoption of anything but the plain name of honey carries to me, after the experience above detailed, the suspicion that the article designated by a name more or less qualified or fanciful is not genuine. Thus I have acquired, and hope to impart it to you, a suspicion against “honey-dew,” “table honey,” ‘( prepared fortable use,” or “finest prepared table honey,’’ because I have found, that just as good wine needs no bush, so good honey needs no fancy name. These names and qualifications do not convey to the purchaser the simple plain fact that the article is adulterated. They may ease the manu- facturers’ elastic conscience, as disguised declarations that the honeys so designated are not in the same state as they left the hive. But I think they would not for a minute be held to be valid declarations, required by lam, of the mixed nature of these com- pounds.Chemistry during the last fifty-or shall I say thirty ?-years has made enormous strides. It has enabled us to obtain a fairly clear insight into the working of life pro- cesses, both vegetable and animal, to understand the composition of organic matters, and to trace their thousand-fold changes in living organisms. It has broken down the barriers which not so long ago were considered insurmountable, dividing the living from the dead creation. It has euabled us to make artificially, from the very elements, substances formerly intimately associated with life-action, and almost every day new organic substances are added to the already long list of those which are the result of laboratory work.But so far only chemical compounds of comparative simplicity have been the result, and in not a single case has any complex product, such as is used for food by man or beast, been obtained. Indeed, with all the enormous amount of research and experiment we only stand on the threvhold of red knowledge of organic life; we only see the rough outlines of the composition of living things. We know That the bulk of their components is made of, but in the case of food substances it happens that their value, and above all their price, generally stands in no direct relation to their composition. A cargo of manure, or of some metallic ore, pos- sesses n value which bears a direct relation to the percentage of phosphoric acid or of metal which by analysis can be ascertained to be contained in it.A load of oil cake or other cattle food generally has both a feeding and a money value, directly proportioned .to the amount of oil and of albuminous compounds which can be extracted h m them. A vater supply depends on quality strictly upon its composition. But the case is vastly different in that of most food materials used by man. Composition, as ascertainable by chemical mnlysis, goes for very little ; pualzty, which is dependent upon circumstances beyond the present ken of the chemist, goos for a great deal. Wine, for instance, con-THE ANALYST. 185 sists essentially of dilute alcohol, slightly acid, and more or less coloured.But whilst a good bottle of wine may fetch-and be worth-say five, or ten, or more shillings, I hnva yet tQ taste the first sample of artificially coloured and dilute alcohol, slightly acid, which should be worth even a shilling per bottle. A pound of tea has no more food value than a pound of sloe or withered leaves, but who would pay for the latter, say, throe shillings, which the tea is readily worth ? And so on with almost every article of food or of luxury. The value is not a question of the composition o€ the bulk of the article, but is regulated by the presence or absence ’of exceedingly minute amounts of flavouring matters, of which we know little or nothing art all. The dif€erence between good and bad wine, or tea, or meat, is so small that the most subtle analysis generally fails to detect it.Aud as in the case of these articles, so it is with honey. We prize honey, not because it consists of some sugar or other and water, but because it possesses a delicate flavour and aroma which is absent from, and cannot by any means at present known be given to, any artificially made syrup. Were the taste of the public educated for honey in anything like the same degree as it is in for tea, wine, or other articles of every-day consumption, no one would venture to palm 03 arti- ficial syrups for real honey. As well might a butcher offer his customers leather instead of meat, the composition of both being nearly identical. It is possible that, as far as mere food value is concerned, the substitute is as good as the original article.Sugar, whether taken in the shape of cane sugar, starch sugar, or honey, produces the same proportion of heat and muscular energy. Butterine or oleomargarine, when burnt or digested, produces no less, if not more heat, than does butter. Yet butter holds its own against its substifxtes, partly on account of its deli- caay of flavour, and it8 much more ready digestibility. Some experiments recently made with starch sugar syrup point towards the similar difference between it and honey, in favour of the natural product. Bees refuse, as long as they are able, to feed upon corn syrup ; when driven by sheer necessity to take it, they soon die OP diarrhma. This fact should make us at least pause in giving a definite opinion as to the relative food values of the two products. There can be no question that the Sale of Bood and Drugs Act, at present in force, is as perfectly capable to operate against spurious honey as it is against other articles which are (( not of the substance, nature, and quality demanded.” 3ut yet, as far as I am aware, it has never been put into motion against manufacturers of honey.” About 180,000 samples have been analysed by public analysts since the Act is in force, but 1 have not heard of a single prosecution in the case of spurious honey.It is not the fault of the analysts, who have absolutely nothing to do with the collection and purchase of samples. The growing evil of substituting a manufactured article for the genuine pro- duct presses especially heavy against the English producers, because the public seem to prefer honey derived nominally from fragrant Alpine herbs, but practically from potatoes and sulphmic acid, or from some mythical Californian bee-farms, to that collected from English hedgerows and meadows.But this evil is not yet recognised by the general public; the taste for honey is not educated; my syrup is eaten as honey, provided it looks transparent and is contained in n neat bottle and boaats of a fine label. As 80022186 THE ANALYST. as there is a demand for really good, delicately flavoured honey, aud the Sale of Food Act is put into operation at the initiative of the public, corn syrup will bo a thing of the past. In order to aid in this desirable education of the public taste, I would recommend that whenever practicable, bee-keepers should state on the labels of the honey they sell from what kind of flower the bulk of the product is derived. Clover honey, lime honey, or heather honey, for instance, are quite as distinct in their characters as are Burgundy, Ehenish, or Moselle wines; but yet, while no one mould purchase any wine without distinctly stating the specific variety which he desires, a11 kinds and sorts of honey are sold without any explanatory designation. Of course, from the nature of the article and its collection it is impossible, in many instances, to state its precise derivation, but when- ever practicable this should be done. The British Bee-keepers’ Association, which either directly or by means of its country branches has done so much to raise and encourage scientific bee-culture, could readily induce its members in this manner to aid in educating the consumers of honey.

ISSN:0003-2654    

DOI:10.1039/AN8840900181

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

186 THE ANALYST. NOTES ON MILK ANALYSIS. BY M. DECHAN AND T, MABEN, Analytical Chemists, Eawick. IN undertaking the series of milk analyses, the results of which are appended to this paper, we had two objects in view, viz. : to demonstrate the practical utility of the system of fat extraction which we have for some time past employed in preference to the methods in common use, and also to escertain whether the limit adopted by the Society of Public Analysts was or was not too high. The experience of the working of the Adulteration Act has proved how difficult it is to obtain convictions, even in very glaring cases, owing to the different results obtained by dieerent analysts, as well as the lack of a uniform staudard. It would be absurd to expect the occupants of the judicial bench to be acquainted with all the intricacies of the various methods of work- ing, and hence we must not think them unreasonable if they look solely to results; accordingly, when these fail to agree, a judge has little difficulty in dismissing a case.It is of the utmost importance, therefore, that a uniform method of analysis should be adopted, no less than a uniform standard. On both of these particulars, the report, of the ‘ 4 Milk Committee ” of the Society is eagerly awaited, and it is to be hoped it will be the means of settling this vexed question. Pending its appearance, we submit for consideration our method of working and the results we have obtained. Before proceeding further, however, we may briefly indicate our objections to the methods in more general use.Regarding the somerset House process as described by Dr. Bell, one of its most objectionable features, in our opinion, is the filtration necessary to remove the fat from the solids not fat, as there is always a difficulty in being certain. that the last trace of fat has been remoxed from the 6Iter. We have also found the method approved by the Society to be unsatisfactory in so far that the residue obtained after evaporation is covered by a thin glossy film, and is thus in the best possible con- dition to resist complete fat extraction ; indeed, it is admitted that perfect separation is not obtained, and we are inclined to believe that this part of the process is to blame forTEE ANALYST. 187 certain incongruities in the results obtained from the same milk. The limitation of time for drying is also objectionable unless the size and the shape of the vessel be distinctly specified.We have obtained very different results from the same milk on weigking at the end of three hours, by simply substituting a round-bottom for a fiat-bottom vessel ; with the latter alighter weighing is invariably obtained. After a series of test experiments which led us to conclusions similar to those arrived at by Mr. Hehner with regard to the insolubility of milk sugar in ether, we adopted the following process with very satisftwtory results. The total solids are determined separately in a shallow vessel with a flat bottom, the quantity of mjlk taken being 5 grms, The vessel is large enough to allow the residue to form in a thin film, and there is no difficulty in obtaining weighings which correspond with the weight of the fat and non-fat solids.This therefore, forms a good check, being €or all practical purposes a duplioate analysis. For the fat, and aolids not fat, ten grams are weighed into a capsule capable of holding double that quantity. This is placed on an open water-bath and the milk stirred repeatedly during evaporation. By this means a granular residue is obtained, which, when reduced to powder, is in the best possible condition for the extraction of the fat. This we accomplishwith ether by means of one of the many forms of extraction apparatus modelled on the principle of Soxhlet’s tube. The fat and solids not fat are determined separately, both being dried till they lose not more than 0*001 gram in an hour.We have been in the habit of using two extraction tubes, both of which are peculiarly well suited for the purpose in hand. The &st is that devised by Messra. Dunstan and Short, of the Pharmaceutical Society’s Laboratory, and figured in the Phamnaoczctica;lJouma;l (vol. xiii, p. 664), and the other, that of Mr. West-Knights, as described by him in the ANALYST (vol. viii, p. 65). On the whole, we prefer Nr. West-Enights’ apparatus, which is less complicwted than the other, more easily managed, and not so liable to accident. In actual practice, however, we h d that rather better results aro obtained by tapering the lower end of the tube and inserting a small plug of cotton wool in the neck thus formed. Those who have already used this apparatua for other purposes can readily imagine its great value for the extraction of milk fat, and we now bring it forward with the view of inducing its more extended use in this direction.We find that from one and a-hali? to two hoursis quite sa%cient for the perfect separation of the fat, and when ether is used as the solvent there is no risk of any of the solids not fat being dissolved. The advantages claimed for this process over those which consist in msceratisn and filtration are very considerable. The solvent irJ kept at the boiling point, which cannot be obtained by any other method, the form of the tube gives the maximum of extracting power with the minimum of loss of ether ; the apparatus is simplicity itself, and is SO little liable to accident that whoh once set in working order it needs no further attention till the extraction is cowplete.Any number of oxtractions can thua be carried on simultaneously, and this of itself ipI a very great advantage,______-___ -- ------ 188 THE ANALSST. The second object of our experiments was to ascertain for our own guidance, whether the limit adopted by the Society is or is not too high. For this pui'pose, we selected a small dairy of ten cows, and took samples from each of these morning and evening. These on analysis gave UB the results as expressed in the following. table, the average of which very nearly corresponds with two analyses made of the mixed milk obtained from the same dairy in the regular course, which are also appended. It is a well-known fact that the first portions of milk drawn from a cow, at any given milking, contain much less fat than the last portions. It is easy to understand why this should be so.The fat naturally floats more or less on the surface of the milk, and it is only when the udder becomes partially emptied that milk rich in fat begins to flow. We had samples drawn toillustrate this fact, and the analyses of these are also given. From the very low figure8 which are aometimes given as a standard by certain well-known analysts, as wellas by the authorities at Somerset House, it is perfectly possible to con- ceive that samples from only one portion of the milking had in some cases been analysed as representative milks. If, for instance, the sample were obtained at the beginning of the milking, it would be poor in fat, and if at the end, it would be poor in solids not fat.Granted, therefore, that the lowest of a number of fats, irrespective of its complementary non-fat solids, and similarly, that the lowest solids not fat irrespective of its fat, be taken at3 the limit, me might easily have a standard, which for poverty could never even be approached by a natural milk ; but, obviously, this would be altogether nnfair. It is unnecessary to refer further to the tables than to point out that alike in fat and non-fat, the average is far above the limit adopted by the Society. Taking the single corns, we find that in only three cases are the non-fat solids under the limit, but these aro more than made up by the fat. On calculating their value by the factors suggested by Mr.Estcourt in the ANALYST (vol. viii, p. 245), they are found to be all above the limit. Cows No. 1 and 5 were said to be poor milkers, but even their milk is higher than what would pass for genuine. In no case is the percentage of fat lover than 2.7, while in mixed milk it is as high as 3.25. It is quite true that the first portion of the milk of No. 10 cow--an exceptionally rich milker-gives as low as 2-05, but it would be utterly wrong, as we have already pointed out, to assume that this represented the true amount of fat in the milk. In a recent number of the ANALYST (vol. viii, p. 248), Dr. Dupr6 submitted a table for ascertaining the relative proportions of milk mgar and proteids in the solids not fat, by calculation from the specifio gravity.We have compared the results so obtained with the actual analysis, and we find that while in Borne cases the figures come very near, in others they are somewhat vide of the mark. Bor example, No. 5 morning milk gives by calculation 5.54 of milk sugar and 2.54 of proteids, whereas the actual analysis gave 4.18 and 3.9 respectively. On calculating the specsc gravity from the factors suggested by Dr. Dupr6, we get the following result : Constituents, Iiifluenoe on Gravity. 4*18x3'7 .. ,. . , .. 15.466 $ k%%i 3-9 x 2.55 b , , , , , , . 9.945 0 ' 1 2 ~ 7 ' 5 . b b b 6'4 3'0 X0.725 b .* 2.175 +A& - Fat Calculated specific gravity 1038w63Q But in reality the specific gravity was found to bo 1030*3.THE ANALYST. 189 From this it is evident that the factors are not quite correct, or that the gravity is not so wholly dependent on the principal constituents of the milk as it issupposed to be.Of course, it must be remembered that Dr. Dupr6 makes no claim for perfect accuracy for the figures suggested by him. If carefully followed up, this line of inquiry is certain to have valuable results, as it is possible that the composition of the proteids themselves and also of the adh, may yet be ascertained by calculation. In concluding this paper WQ would submit for the consideration of the 6rbdilk committee '' the following suggestions :- I. That the total solids be determined separately ; and if time be specified, that the quantity in weight of milk, and the shape and size of the evaporating vessel, be stated.2. That the solids for fat extraction be obtained in a fine granular condition by ropeated stirring during evaparation. Using ten grams of milk the time necessaryfor this need not exceed I-&, or at the very utmost, 2 hours. 3. That the fat be extracted insome such apparatus as WQ have recom- mended; time allowed for extraction to be from I+ to 2 hours, 4. That all the constituents be weighed, viz. : Total solids, fat, solids not fat, and ash. This gives practically duplicate analyses and forms a valuable check on the accuracy of the results. 5. That the fat and solids not fat, be both considered by the analyst in estimating the genuineness or otherwise of the milk. 6. That in the case of mixed dairy milks the limit should not be lower than that at present adopted by the Society, viz.fat 2.5 per cent., and solids not fat, 9.0 per cent., or their equivalent, as calculated by some such method as suggested by Mr. Estcourt. 7. That in the case of singlo cows the limit might belowered to fat 2.5, and solids not fat, 8.5, or their equivalent. The fixing of two limits would of course require it to be stated when the milk is sent for analysis, whether it is from a single cow or from the mixed milk of a dairy. NO. 1 2 3 4 5 G 7 8 9 10 1 2 3 4 6 G 7 8 0 10 Cows, atall fed. Avr~bire.. .. Ciossbrod , . Do. .. .. Do. .. .. Ayrshire ., Do, .. ,. Shorthorn ,, Do. .. .. Shorthorn .. zvcllt92y. Ayrshire.. .. Crossbred .. Do. .. .. Do. .. .. Ayrahhe*. .I Do. .. .. Shorlhorn ,, Do. .. .. Ayrahire .. Shorthorn .. XomiHg. Ayrahiro ,, Average L a .. .. .. *. .. .. .. .. 4 . .. . I .. .. .. .. .. . * .. .. .. Mixed milks from Bame dairy Erst portions of milking, No. 10 cow 1 . *, Do. do, Total Solids. 11.8 12-26 12-75 12.17 11'8 12-3 13'0 13'94 12.7 14-61 11*66 12-29 12.17 13-36 11.88 12.9 12-9 14-08 12-82 14'35 12'784 12'7 12.63 12,5 - Last do, do, 15% Fat. 2.7 2-75 4.4 3.17 3-0 3.0 3.2 4.3 3-6 3.99 2.85 2.89 3.07 4-16 3-0 3*7 3@4 4-36 3.7 3'0 3461 3'3 3'26 2-0 6'2 - aolids not fat. 9.1 9.5 8-35 9.0 8.8 9.3 9.8 9.64 9.2 10.62 8.81 9.4 9.1 9.2 8.88 9#2 9.6 9.7 9.12 10*45 9'334 9-4 9.38 10*45 9*68 Ash 0.7 0% 0'72 0.74 0.72 0-73 0.76 0.7 0.75 0-7 0.71 0.7 0.7 0.76 0-72 0.71 0.74 0.74 0.7 0-7 0.721 0.716 0.71 0.7- 0.70 - Spedfio Gravity. 1030.7 1032.5 1028 0 1031-4 1030-2 1032% 1032-0 1032% 1031.9 1036.0 1030*2 1032.6 1030.0 1031-5 1030-2 1031-6 1033.2 1032-6 1032.0 1035.2 1031.84 1032.5 1032.5 1036.0 1031.0

ISSN:0003-2654    

DOI:10.1039/AN8840900186

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

190 THE ANALYST. SPECIAL PROVISION AS TO MILK. An dct t o umacm? the Sale of Food and Drugs Act, 1876, aozd the Salc of r"ooi2 aizd Drugs Act Amendment Act, 1879, as to Hdk. This Act may be cited as the Sale of P o d and Drugs Act Amendment Milk Act, 188 , and shall be construed as one with the Sale of Food and Drugs Act, 1875, in this Act called the PrincipalAct, and with the Sale of Food and Drugs Act Amendment Act, 1879. I f sf; any time any Medical Officer of Health, Inspector of Nuisances, or Inspector of Weights and Measures, or any Inspector of a Market, or any Police Constable under the direction and at the cost of the local authority appointing such oEcer, inspector, or constable, charged with the execution of the Principal Act, should procure any sample of milk from a milk dealer, and notify to such milk dealer or his agent selling the sample his intention to have the same analysed by the public analyst pursuant to the provisions of the 14th section of the Principal Act, such dealer or his agent may thereupon, or within a reasonable time afterwards, inform the said officer, inspector, or conatable that the said sample is an unaltered part of a quantity of milk lgold to him in the performance of EL then continuing contract, and by a person whose name and address he shall then give to auch officer, inspector, or constable, together with the place of delivery, by such person, of themilk to the dealer, such officer, inspeetor, or con- stable shall thereupon and as speedily a8 may be procure a sample of the milk delivered by the consignor to such dealer at the place of delivery, notwithstanding that the place of delivev may not be within the jurisdiction of the local authority appointing such officer, inspector, or constable.The officer, inspector, or constable procdng such sample shall then and there divide it into three parts, each part to be marked and sealed up, and shall forthwith notify such oonsignor that he has procured a sample of the milk that day consigned to the dealer for the purpose of having it analysed by the public analyst, and that a part of the said sample may Be had by the consignor from the office of the said officei; inspector, or onstable, upon the application for the same being made by such consignor or his agent. The officer, inspector, or constable shall retain one of th0 said parts for future oomparison, and shall submit the third part to the analyst.THE ANALYST.191 -- - -- -.-- ---- When the analyst, having analysed the two samples of milk shall have given his certifioate of the results, from which it shall appear that the two samples are substantially alike, though an offence against some provision of the Principal Act has been committed, yet the milk dealer shall be discharged from prosecution, and shall not be liable t o any costs, because he had no rqason to believe at the time when he sold the milk that it was otherwise than as demanded of him by the prosecutor, and that he sold it in the state in which he received it from the vendor. The person causing the analysis to be made may take such proceedings against the consignor for the reaovery of the penalties imposed for such offence as are anthorised by section 3 of the Sale of Food and Drugs Act Amendment Act, 1879.If the person so proceeded against should dispute the analysis and declare that the said sample was the same in all respects as that which his cows had given, and states that he intends t o rely upon this for his defence, and ahould request such officer, inspector, or constable to visit his farm and see his cows milked, such officer, inspector or constable shall thereupon and as speedily as may be, visit, with one or more persons possessing competent knowledge, skill and experience in the milking of cows, the defendant’s farm, notwithstanding that the defendant’s farm and cow sheds may not be within the jurisdiction of the local authority appointing such officer, inspector, or constable, and ’shall take all and every precaution to see that the cows are properly milked, when the analyst, having analysed the two samples shall give his certifioete of the result from which it may appear that the two samples are substantially alike, the defendant shall be discharged from prosecution.

ISSN:0003-2654    

DOI:10.1039/AN884090190b

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

THE ANALYST. 191 LAW REPORTS. RAID ON HULL MILE-SELLEREI.-SKY.BLUE XI&K ON SUNDAY MoRNIN~s.-on Tuesday, Aug. 26, before Mr. Twiss, stipendiary magistrate, a number of milk-sellers were summoned for selling milk adulterated with water, all the samples having been purchased from them on Sunday morning, the 10th inst. The first case was that of Thos. Nicks, milkseller, residing srt; 8, Adam’s Place, Pease Street, who was summoned for selling milk adulterated with 30 per cent. of water. Mr. A. P. Wilson, from the Town Olerk’s department of the Hull Corporation, appeared in support of the summons, and evidence in proof was given by Xr. James Thackray, acting-inspector of the Urban Sanitary Authority, who stated that he purchased the milk in question on Sunday morning, 10th inst.When he asked for a pint of new milk, defendant told him that he was selling only old milk. Defendant’s wife was present, and the iaepector purchased a pint from her, and divided it in the usual way. The Borough Analyst’s c e a c a t e was to the effect that the milk was new milk, and was adulterated with 30 per cent. of added water. Mr. Wilson said there appeared to be an impression among milk-sellers %hat by putting water to milk and caIling it old milk they would get over the consequences of selling adulterated milk. Defendant said his wife purchased the milk, and he did not know whether it was adulterated or not. Mr. Twiss : Have you anything more to say? Defendant : What is there to pay? Xr. Twiss : The milk was nearly one-third water. It is a, very bad case, and I must find you 40s.and costs. Defendant : How much in prison ? Mr. Twiss : A distress warrant, or 30 days.-The next case was that of Edward Burrows, milk seller, 19, Kirby Street, Hull. Mr. Thackray purchased a sample from defendant’s son, and the certificate of the borough malyst showed 30 per cent. of added water. Defendant was not present, and Mr. Wilson stated that a former summons against him for a similar offence was withdrawn, as he stated that he had purchased the milk from an’other person. He was, however, informed that in future he must get a certificate from the seller to clear himself. MrB. Burrows said her husband was from home, and she supported an aged mother by means of the milk from one cow. Mr. Twiss fined defendant 40s. and costs.-Richard Kirby, 33, Lincoln Street, was summoned for having milk adul- terated, according to the certificate of the borough analyst, with 19 per cent.of added water. Defendant said he fetched the milk twice a day from Sutton, and obtained it from first-class farmers. Mr. Twiss : Then you should obtain a written guwanteeo. Mr. Wilson observed that in comequence of a belief that the inspector would not go round on Sunday it was thought that some milk-sellers took the opportunity to water their milk. The authority had made a number of complaints respecting the quality of the milk on Sunday mornings. Mr. Twiss : Then the public appear to suffer on those days. Mr. Wilson : Yes, Sir. Defendant was fined 30s. and c o s t s . f a m e s Baker, a youth, living at 27, Bowes Terrace, Waterloo Street, was summoned for selling milk adulterated with 20 per cent.of added water. Defendant said he bought the milk believing. it to be pure. He had been in business for himself four years, and he192 THE ANALYST. had not had a previous complaint against him. Mr. Wilson said he must press this case. Mr. Twiss imposed a penalty of 20s. and costs. -Alfred Fenton, 6, Green Lane, milk seller, was also summoned for refusing to sell a pint of milk to Acting Inspector Thackray, when required. Nr. Thaokray stated that on Sunday morning, the 10th instant, he was in Francis Street, when he saw the defendant selling milk, Witness asked him to sell him a pint for analysis, but defendant, who knew who he was, declined. Witness thereupon followed him to one of & oustomers’ housea, and after defendmt had handed in apint at the door witness obtained it from the servant.Fenton then rushed at bim, took the bmin from him, and threw the milk on tho flags. Fenton now stated, in explanation, that the milk he supplied to the home in queetion was milk whioh the inspector had no business with ; and, further, that he had no milk to spare that morning. Fhed 60s. and costs. IIXPOET~T CONDENSED NILE CASES.-& worship Street fhe adjourned heai4ng of the summonses taken out by the sanitary authority of Betha1 Green against six tradesmen of the district for having sold condensed milk, ( c From which one-third of the cream had been abstracted,” was resumed beforo jWr. Hannay. Mr. Goodrich, barrister, appeared for the parkh authorities ; Mr.Nasrnyth, barrister, for some of the defendants, and Mr. Chapman, solicitor, for others. The cases were before the Court on the 18th of June, when it appeared that the summonses were taken out under the 9th Section of tho Adulteration Act, whioh enacted that no perRon should sell any article that had undergone alteration without making disclosure OP the alteration. The milk in question being, however, sold in tins, it was submitted in some of the cabes heard that the sellers, who were retailers for the importers of the articles from. Switzerland, could have no knowledge, of the purity or impurity of the milk. The analyst’s certi- ficate put in showed that the milk was deprived in several cases of a large proportion of the nRtural oream, and the defendants, it was contended, could have had no knowledge of this alteration.Mr. Hannay, in giving judgment, said he thought the summonses must be dismissed. Purchasers of con- densed milk could not, he thought, expect that they were to get an article of equal richness with English new milk. On broad grounds the case must fail, because the character of the article sold waa such that the defendants could have no knowledge of any alteration in it. The whole of the summonses were ordered to be dismissed. Mr. Chapmanwished it to be known that he had a certificate of Dr. Corfield and other authorities, describing Bome of the brands of Swiss milk as thoroughly pure and rich. ALZEGBD ADULTERATION.-A GROCER FIm.-At the Worship Street Police Court, on Tuesday last, before Mr.Bushby, Mr. H. M. Lewis, tea dealer, of 311, Mare Street, Hackney, appeared to an adjourned summons, for having sold as coffee an article adulterated with ohicory ‘( and other roots ” to an extent of 10 per cent. The case, when first before the Court, was proved by the sanitary officer of the parish, Lawrence, and the certificate of Dr. Tripe, medical oBcer of Hackney, showed that the ‘( coffee ” purchased by the officer was adulterated as stated. The defendant contested the correctness of the analysis, and elected to hsvo the matter referred to the Government analysts at Somerset House. The oertificate of those gentlemen was now read, and bore out the correctness of DF. Tripe’s ma,l~&~.- Mr. Bushby thereupon fhed the defendant ~ O S . , and further condemned him in the co&s of the later anal@s, .€I 1s.-It will be remembered that a fortnight previous, on the first hewing, the defendant diqnted Dr. Tripe’s certificate, and mid he had sent a sample to Somerset House, but the analyst there refused to certify until the oase had formally come before the Court. BOOES, &c., RECEIVED. The Chemist and Druggist ; The Brewers’ Guardian ; The British MedioaI Journal ; The Pharma- ceutical Journal ; The Sanitary Record ; The Miller ; The Provisionor ; The Practitioner ; New Remedies ; Proceedings of the American Chemical Society ; The Inventors’ Record ; New Pork Public Health ; The Scientific American ; Society of Arts Journal ; Sanitary Engineer of New Pork ; Cowkeeper aud Dairyman’s Journal ; Sugar Cane ; Country Brewers’ Gazette ; The Medical Zecord ; The Grocers’ Gazette ; London Water Supply, by Crookes, Odling and Tidy ; Chemical Review ; Independent Oil and Drug Journal md Paint Review ; Science Monthly ; Journal of the Society of Chemical Industry.

ISSN:0003-2654    

DOI:10.1039/AN8840900191

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

192 THE ANALYST. EmATA.-Owing to being late for press last month the Editors regret that several printer’s errors were overlooked in Mr. W. Blyth’s paper on Old Processes of Food Analysisl,” especially in the names of the scientists referred to by the Author. These errors me, however, so self evident that all our readers will have by this time corrected them for theniselyes.

ISSN:0003-2654    

DOI:10.1039/AN8840900192

出版商:RSC    

年代:1884

数据来源: RSC