摘要:

T H E ANALYST. JUNE, 1882. SOCIETY OF PUBLIC ANALYSTS. A GENERAL MEETINCI of this Society was held on the 31st May at Burlington House, Piccadilly; in the absenoe of the Preilident, the chair was taken by Dr. Muter, Vice- President. The minutea of the previous meeting were read and confirmed. Dr. Boatock Hill and Mr. Hehner were appointed Sorutineers to examine the ballot papem, and reported that the following gentlemen had been elected members :- Mr. A. E. Ekins, Analytical Chemist, $t. Albans ; Mr. Bernhard Halford, Analytical Chemist, London; and Mr. W. H. Watson, Analytical Chemist, Bolton, The following papers were then read and discussed :- a # On a Fat recently extensively offered as an Adulterant for Lard,” by J. Muter, Ph.D., &c. On Discordant Milk AnaIyses,” by F, P.Perkins, F.C.S. Saturated Solution of Silver Nitrate,” by J. W. Gatehouse, F.C.S. 6‘01.1 the Composition of the Black Depoait which forms on the Electrolysis of The Next Meeting of the Society will be held on June 28th. NOTE ON A FAT RECENTLY EXTENSIVELY OFFERED AS AN ADULTERANT FOR LARD. BY JOHN MUTER, Ph.D., F.I.C. Read bsfors the Society of Public Ana7ysts, on 31st May, 1882. THIS fat (of which I exhibit a specimen) is in some respects peculiar. It is, as you see, not at all unlike lard, being similar in consistence and general appearance. According to my analyses of several samples whioh I have had submitted to me by firms in the lard trade, anxious to know what it is, I find on an average the following result :-(1.) It has an actual density at looo F. of *911*5 to *912.(2.) It yiells on saponification 95.5 per cent. of fatty acide, all insoluble, (3.) It ia completely eoluble in ether and in hot absolute alcohol. (4,) When melted tlnd treated by my mudification of Chateau’s course, it gives reactions for cotton oil. It is, therefore, evidently the 16 stearine ” separated out during the reotifiestion of that oil. A most striking fact is that, ahhough nicely made to slmoEtt the exact aoneiiertence of Iwd at ordinary temperature, and not beco’ming perfectly94 THE ANALYST. fluid under 90@ F., Y6t, after melting, it does not again solidify, but remailis a yellow oil, having the distant odour of fine cotton salad oil, until it has been kept at 40” F. for s o m time, when it again resumes its original appearance. Its detection in lard is happily rendered srimple by its high demsity and by the article not setting so solid as it wag at first, after having been kept meIted for the purpose of taking gravity. If added to ‘‘ butterine ” it makea the article softer and better looking in wiuter, a d increases thc dalzsitg, but the high insoluble acids then mrve to distinguish such a 6‘ butterine ” from a mixture of fat and butter. Many recent butterines,” dPhich on the density actually show a considerable amount of pure butter, have not a trace, but the error is due to the presence or“ this cotton (‘ stearine.”

ISSN:0003-2654    

DOI:10.1039/AN8820700093

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

94 THE ANALYST. REPORTS ON ADULTERATION IN THE STATE OF NEW YORK, From the Sanitary Engineer, New York. (Continued from pugs 58.1 GROUP II. BUTTER :-Dairy and Artificial ; Cheese ; Lard ; Olive Oil, and Fruit Essenaes. Report by Prof. G. C. Caldwell, Ph.D., of Cornell University, Ithaca, N. Y. BUTTER. The adulteration of butter with cheaper fats was noticed by English chemists as early as 1861, and ‘‘ at present oleomargarine occupies the most prominent position 8s an adulterant of butter.” It is stated that the production of oleomargarine butter in this State amounts to 20,000,000 lbe. per annum, which is equal to one-fifth of the quantity of dairy butter made. Lard is sometimes used for adulterating butter, but its use is much less extensive than that of oleomargarine. It also appears that sertain vegetable oils, 8s that from cotton-seed, are sometimes employed.Prof. CaldweIl asks the question whether the addition of these cheaper fats to butter is an adultera- tion, since butter is only fats identically of the same character. The substitution of a cheaper for a more expensive ariicle of food if it is sold as the latter, is a violation of the law. As to the whole- someness of oleomargarine, the question still remains open to discussion. In 1879 the English Local Government Board ‘‘ declared that it could see no reason against the use of oleomargarine, provided that it be invariably sold under a distinctive name, and not fraudulently substituted for genuine butter.” Earlier French official reports recognize oIeomargarine as perfectly whoIesome, but a later report expresses the opinion that its effect on the health is not good on account of the greater difficulty of digesting it.Opinions of private observers are cited, some of which are to the effect that animal tissue, &c., are found in oleomargarine, while others assert that when carefully made these objections will be found to have no support. Butter ordinarily contains from 5 to 10 per cent. of water, although some fix 18 per cent. as the maximum, By careful manipulation, however, butter can be made to retain as high as 50 per cent. of water. The methods of examination of butter are next considered, and are classified under five heads :- (a,) teste by specific gravity, (h) tests by melting point, (c) teats by the microscope, (d) brief qualitative testrr, (c) partial quantitative analyses.Another form of adulteration which is sometimes practiced is the addition of water.THE ANALYST. 95 The specific gravity test depend8 upon the fact that ‘‘ fats generally used for the adulteration of butter have a Iower specific gravity than that of .pure butter fat.” While the specific gravity of the latter ranges from 0.865 to 0.868 at 100’ C., beef and mutton fat have a specific gravity of 0 860, and lard of 0.861. As to the use of this method it is ‘I concluded that the test is not one upon which much reliance can bo placed.” depends for its usefulness on the fact that the melting point of butter ier lower than that of many other fats with which it is commonly adulterated.’’ The authorities do not agree as to what the fusing point of butter is, the differences being due to differences in manipulation, and Prof.Caldwell concludes that “ one who would test butter for adulteration by the determination of its fusing point should fix upon his own standards of comparison, by many tests of his own of genuine butter and its adulterants, and of mixtures of them.” The fusiiq point test The rnicroscopo has been employed in the examination of butter to detect the crystalline structure of foreign fats, supposing that these fats have been melted in the process of manufacture. The polarizer is of much service in these examinations, but “little dependence can be placed on any microscopic test of the genuineness of butter, at least so far as the observation of crystalline forms of foreign fats is concerned, for neither does the absence of such forms prove that the butter does not contain oleomargarine nor does their presence prove the adulteration.” The general usefulness of qualitative tests, of which several are given, “ is very questionable.” ‘‘ While most of them will answer well enough for distinguishing oleomargarine butter pure and simple, or a butter made from tallow, lard and oil,” they fail to detect the presence of oleomargarine in genuine butter, even though it exists in considerable quantity.The partial quantitative analyses “ are the only ones that give positive and incontrovertible evidence ” of adulteration of butter with foreign fats. Prof. Caldwell gives a very complete resum6 of the various methods which have been suggested and to some extent employed in detecting this form of adulteration.One of the best of these methods is that devised by Hehner and Angell, which depends upon the separation and weighing of the insoluble ratty acids. These acids in genuine butter vary from 86.5 to 87.5 per cent., while beef and mutton fat and lard yield 95.5 per cent. There is considerable difference of opinion among chemists as to the exact limits to be fixed for the percentage of the fatty acids in genuine butter, some claiming that the figures given above are too high, while others consider them too low. Another process which has found much favor depends upon the distilling off of the soluble fatty acids and titrating the distillate. This method as modified by Reichert* was employed by Prof, Caldwell in his examination of butter.It consists in the saponification of the fat, the decomposi- tion of the soap by attid, distilling and titrating a certain quantity of the distillate with a one-tenth normal alkaline solution. He employs in all cases “ the same quantity of butter, of alkali for saponi- fication, dissolved in the same quantity of alcohol, adding the same quantity of acid for decomposing the soap.” It was found that 14 C.C. of this alkaline solution was required ‘‘ to neutralize 50 C.C. of the distillate from the acids yielded by 2.5 grams of the filtered butter fat, while for, oleomargarine only 095 C.C. d the alkaline solution was required, and for lard, 0.3 C.C. Reichert claims that 10 per cent. of foreign fats can be detected in this way, “and that when the distillate requires only 12.5 C.C.of the alkaline solution the butter may be considered as adulterated.” For the detection of water as an adulterant Prof. Caldwell employed a method suggested by Hoorn,t which consists in melting 10 grams of butter in a graduated tube with a narrower part a t the lower end. The butter is then mixed with 30 c c. of petroleum ether by shaking, after which the water separates in the narrow tube. Hoorn found that the water in good butter ranged from 12 to 14 per cent., and over 20 per cent, only in adulterated butter. L 6 The result is more reliable if the first etherid solution is decanted off and the residue is shaken up with fresh quantity of the ether.”96 TRADE DESIGNATION . I THE ANALYST .Oleomargarine butter. procured at my request ........................ Oleomargarine butter. procured at my request ........................ Dairy butter. costing lb . 29c ........................................ Dairy butter. costing lb . 30c ....................................... Cooking butter. costing lb . 180 ...................................... Dairy butter. costing lb . 25c ........................................ Best creameiy. costing Ib . 400 ...................................... Bost dairy. costing Ib . 440 .......................................... Best creamery. costing lb 38c ...................................... Good dairy. costing Jb . 26c ........................................ Fair dairy butter. costing Ib . 200 .................................... Butter.costing l b . 32c ............................................ Butter. costing lb . 320 ............................................ Butter. costing lb . 20c .............................................. Butter. costing lb . 20c .............................................. Butter. costing 1b . 22c .............................................. Butter. costing lb . 26c ............................................ Butter. costing lb . 26c ............................................ Butter. costing lb . 26c ............................................ Butter. costing lb . 24c ............................................ Dairy butter. costing lb . 28c ........................................ Splendid dairy butter. costing lb . 300 ................................Extra fine dairy. costing lb . 33e .................................... Splendid dairy. costing lb . 30c ...................................... Creamery butter. costing lb . 32c .................................... Good dairy. costing lb . 30c ........................................ Roll butter. costing lb . 35c ........................................ Good creamery. costing lb . 28c ...................................... Fair table. costing lb . 25c .......................................... Dairy butter. costing lb . 30c ........................................ Genuine dairy. costing lb . 30c ....................................... Roll butter. costing lb . 270 .......................................... Good dairy butter. costing lb .300 .................................. 1 Butter. costing lb . 360 ........................................... Butter. costing lb . 260 ........................................... Oleomargarine butter. acknowledged to the Inspector. costing lb . 26c ... Oleomargarine butter. acknowledged to the Inspector. costing lb . 26c ... Oleomargarine butter acknowledged to the Inspector. costing lb . 20c ... Butter. costing lb . 30c ........................................... Butter. costing lb . 48c ........................................... Best country butter. from my own table. costing lb . 32c ............... Best country butter. from my own table. costing lb . 320 ............... Western butter ................................................... Butter. acknowledged by seller to be a mixture of lard and butter .......Prof . Caldwell examined forty-two samples of butter. the results of which are given in the following table : . d 256 y 75 & ” @T 24 w 122a 122b 236 237 238 239 240 241 242 243 244 289 290 291 292 293 294 295 296 297 331 332 333 334 335 336 337 338 339 340 357 358 366 2001 2002 2003 2004 2005 2006 2007 3102 3103 2016 2017 . . . 4 d & & s g Q G% ”0 2 . 8 65 @ dU2 * 1.5 * 1.7 14.9 13 7 13.6 13.1 13.5 13.6 1 4 16.1 * 1 . 1.3 12.8 * 1% 13.7 * 1.6 12.7 15.3 14.5 * 1.6 13 . 13.8 16.5 * 2.2 14 8 * 1.8 14.7 15.3 * 2-1 14.1 * 2-7 *10.2 *11-6 *114 12.8 15.9 * * * 15.5 14-9 14.1 13.9 14.4 * 5-4 + a + & I - U G -a % Q Z 73% 3 o m 5s 14.79 14.53 1555 28.58 15.21 1515 19.53 1610 14-26 10.66 15.22 16.87 13.79 19.55 10.80 3075 11.17 1494 10* 14.79 1232 13-19 26.27 7.74 1280 18.15 971 16.52 9.62 15.56 15.1147 12-71 8-84 11.52 23-32 16.16 1045 1327 Nos . 122a and 122b were oleomargarine. while 3102 and 3103 were genuine butter. these being taken to test the method of examination . As 12.5 O.C. of alkali is the limit fixed in Germany. where the method ie most used. it appears that No . 366 is a mixture of butter and oleomargarine . Those marked with an asterisk (*) contain fatty matter other than genuine butter . No . 295 is adulterated with water and Nos . 239. 242. 292. 336 and 2006 are considered as suspkious . The microscopic examinations on oleomargarine butters showed in one case indications of bacteria. and in another of fungoid vegetation. and in several remains of tissue .These objects were of rare occurrence. however. and it is not considered as “proved that some of them may not be found in genuine butter of poor or ordinary quality with as much frequency.’’ Prof . Caldwdl is ‘ 6 not prepared to say that their oocurence is ohaxacteristio of oleomargarine butter.”TEE ANALYST. 97 CHEESE. After mentioning the possible adulterations of cheese as giren by different authorities, Prof. &Id- well states that lard cheese has to a considerable extent supplanted that made from skimmed mi& and oleomargarine, which was largely manufactured some years ago. There are over twenty factories in this State where lard cheese is manufactured, and an account is given of the method of manufacture. The lard cheeses so closely resemble cream cheeses that experts are often deceived By them.It irj stated that the manufacture of lard cheese is confined to this State, and that for the six months ending November I, 1881, 800,000 pounds were made by the twenty-three factories engaged in the business. Most, if not all, of this cheese is exported. Unless lard cheese is sold under its distinctive name, its sale must be considered as a fraud-first, because “it contains less fat and fat of a cheaper kind than the ordinary full-cream cheese,” and secondly, there are some grounds for the belief that the lard is less easily digested than butter fat. In speaking of skimmed milk cheese, Prof. Caldwell says it is doubtful whether such cheeses are any- where sold in a way to deceive consumers as to their character.To prevent these cheeses from puffing out, or 6 ‘ huffing,” as it is technically called, from the abnormal generation of gases in the interior before they become fully ripe, patented ‘‘ anti-huffing” extracts are employed. One which was examined con- sisted of “ caustic and carbonated alkali, saltpetre and & little annatto for colouring, dissolved in water,” while another was almost entirely borax. It does not appear that any samples of aheese were submitted for examination, with the exception of one which was said to produce sickness. An examination of this sample, however, failed to reveal the presence of any poisonous substance, and Prof. Caldwell concludes that the injurious action was probably due to an “unknown organic substance resulting from an abnormal process of ripening.” LARD. Various writers hsve stated that lard is frequently adulterated, and that of the adulterants employed, water, starchy matters, salt, alum, lime, &G., are the most common.The detection of these substances is a matter of no difficulty. Prof. Caldwell examined twenty-eight samples, which varied greatly in colour, texture and odour. Some had a texture reminding one of cotton, and emitted a disagreeable odour, which was much worse when the samples were melted. Aside from the question of adulteration some of these lards could not be considered wholesome articles of food. Of the twenty-eight samples examined fifteen contained “no water,” three had a “little water,” while the rest contained water ranging from 1 to 7.5 per cent.Prof. Caldwell concludes “ that the practice of watering lard prevails to some extent, but in no case did the proportion of water reach the high figures mentioned by some writers, and in no case was the water alkaline.” OLIVE OIL. “According to all accounts olive oil appears to be one of the most largely and variously adulterated of dl substances put upon our tables.” “Poppy oil, cotton-seed oil, ground or peanut oil, sesame oil, rapeseed oil, colza oil, and even coal oil are mentioned as being used for this adulteration.” “There is no evidence that any of these adulterants are injurious to health, and their use is in violation of the law only in that a cheaper article is substituted for a dearer one with fraridulent intent.” 4‘ The occurrence of poisonous metals such as copper and lead may be a more serious matter from a sanitary point of view, dthough the quantity of these metals that might be ta.ken into the system in the quantity of oil ordinarily consumed may be of small importance.” Water and salts will not be taken up by the oil and consequently cannot be used as adulterants.a ( The detection of these adulterations, and especially the identification of the oil used as an adulterant, is beset with much difficulty,” and there is no quick and satisfactory way of detecting adulterations. Prof. CaldweIl then reviews under the following heads the various methods that have been suggested for this purpose :-lst, methods based on specific gravity or solidifying point ; 2nd, methods based 0x1 changes in consistency produced by certain chemical agents; 3rd, methods based on changes in C O ~ O U ~9s THE ANALYST.produced by certain chemical agents; 4th, spectroscopic tests; 5th, miscellaneous tests. Each ia con- sidered by itself, and various authorities are quoted with reference to the different tests mentioned. On many of these methods very little dependence can be placed and they are of no value practically. Con- sidering the difficulty attendant upon the detection of adulterations in olive oil, Prof. Caldwell expresses the opinion that the “simplest way to clear the path of all difficulties would be that which has been proposed in the case of milk, to declare that a good article of olive oil fit for sale at good prices shall stand certain tests.” Sixteen samples of olive oil were examined, the tests being based upon the action of various chemical reagents upon the oils.“TO sum up the whole matter, while there may not be in the results of these testB positive proof of the presence of this or that foreign oil in particular, there is fully siacient proof of aduiteration of some kind.” Of the sixteen samples, nine are considered as adulterated, one with sesame oil, four with cotton-seed oil, two with ground nut oil, and two with ground nut or cotton-seed oils, or possibly with both. (To be continued). ~~~ ~ ~~~ COCOA. IT ie not only the makers of certain kinds of coffee mixtnres who are affected by Mr. Gladstone’s recent Budget resolutions ; the cocoa manufacturers are now somewhat concerned in regard to the matter. In order to show how they may be affected, we give the following clause from the Customs and Inland Revenue Bill :-cr (1.) If any person shall keep for sale, or sell, or offer or expose for sale, any article or substance whatsoever prepared or manufactured for the purpose of being in imitation of or in any respect to resemble chicory, or coffee, or cocoa, or to serve as a substitute for chicory, or coffee, or cocoa, or which shall be alleged or intended 80 to be, or shall be mixed with or called by any name of chicory, or coffee, or cocoa, such article or substance, and any chicory, coffee, or cocoa with which it is mixed, shall be forfeited, and may be seized by any officer of Inland Revenue, and the person preparing, manufucturing, or selling the same, or in whose custody the same is found, shall incur a fine of one hundred pounds. (2.) Section five of the Act of the forty-third year of the reign of King George the Third, chapter one hundred and twenty-nine, is hereby repealed, saw as respects the validity, invalidity, effeot, or consequences of anything already done or suffered.” We are informed that at a recent meeting of cocoa manufacturers it was decided to wait upon the Government in reference to the matter, and we trust that the result will be satisfactory.-~~oasr.

ISSN:0003-2654    

DOI:10.1039/AN8820700094

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

9s THE ANALYST. REVIEWS. Foods: their Composition and Analysis. BY A. WYNTER BLYTH, M.R.C.S., F.C.S. THE literature of food analysis is fast becoming bulky, and to some extent tiresome. Just at the time when we are anxiously expecting the work, on which it is an open secret that Mr. Bell, of Somerset House, has been for aome years engaged, we are confronted with a second edition of Mr. Blyth’s compilation. The present volume is much more ambitions in tone than the former, as Mr. Blyth has divided his original work, which treated both of food and poisons, into two distiuct books, so keeping the subjects separate. It is well known that Mr Blyth is a universalist in genius ; but, in this work, he surpasses himself, for he is, in turn, a historian, a lawyer, an inventor of apparatus, an analyst, a literary collector, and a biologist.The book opens with a sketch of the history of adulteration, commencing with tho well-worn speclific gravity experiments of Archimedes on Eing Hiero’a crown, someTHE ANALYST, 99 260 years BA, taking us through all recorded matter on the subject in England, France and Germany, down to the establishment of the Society of Public Analysts. This part occupies 46 pages, and the author himself, in his preface, states it to be the result of con- siderable labour and research, and hopes it will be found interesting. That it is so, from an antiquarian point of view, is certain, but whether it is altogether in its right place in what professes to be a manual of practical chemistry is open to doubt. Leaving his roZe of historian, the author then assumes his legal robes, and we have a complete digest of the preserlt stata of the Isw as regards adulteration.The Sale of Food and Drugs Act ig taken section by section, commented on, and the illustrative cases given where disputed points have occurred, together with Mr. Blyth’s own legal view of some points not yet decided. This part wouId be uEefuI if published separately in a little pamphlet, for the use of the inspectors and the public. doncludiag this part of the book, we have, in appendix form, both the English and American Acts, and extracts from Mr. Wigner’s Americanprize essay, which hag already been noticed in these columns. Leaving the legal, the author then turns to the working bench, and we have descriptions of Soxhlet’s fat extractor, the micro-spectro- scope, and the author’s own apparatus for extracting with volatile liquids, for the estima- tion of carbonic acids, and his improved Lane-Fox vacuum pump.All are very ingenious and calculated to gave time, and conduce to accuracy. Turning now to the body of the book, we find that, commencing with colouring matters which are very well and yet concisely treated, it passes to the estimation and analpis of the ash of organic substances generally, and then to sugars and starches. The polarizatlion of sugar is described, and the starches are classified microscopically, both by Muter’s and Vogel’s systems. In part IV, we meet with milk, a subject in which the author revels, and to which he devotes nearly a hundred pages. He refers to it in the preface as a fairly complete monograph, and in this we not only agree with him, but we go the length of saying that it is, in some points, the most complete we have yet met with.It is on this point that analysts will be anxious to compare the author’g conclusions with those of Mr. Bell, when we have them. Mr. BIyth adopts the standard of 9 per cent. ‘( golids not fat,” but considers even that to be too low. He also suggests that in milks, the watering of which may be a matter of doubt, the examination of the ash for sulphates and nitrites might give good confirmatory data, and gtates positively that the ash of genuine milk only contains the merest trace of the former, while the latter is never present at all. I n referring to milk standards, however, the author seems to have overlooked the fact which is so strongly in the minds of analysts who have considered the matter in all its bearings, namely, that the actual amount of ‘ I solids not fat ” found must depend to a certain extent on the method adopted in the drying and subsequent extraction, and therefore in laying down any hard and fast line, the method of working must be also rigorously Eiefined and adhered to.Following milk, there are 20 pages devoted to butter, in which the processes are well described, and the limits of a911 actual density at 100 and 89-5 insoluble fatty acids originally proposed by Dr. Muter in the first number of THE ANALYST are confirmed and adhered to. Next follow sections on tea, coffee, spices, wine, beer and alooholio liquids, all carefully written, and including Gautier’s full tables for detection of foreign colouring matters in wine.The book concludes with a chapter of about 40 pages devoted to the chemical and microscopical analysis of water, in which the process adopted by our society is fully explained. Dr. Frankland’s process for organic180 THE ANALYST. carbon and nitrogen, and DuprB’s method for organicl oarbon are fully demribed. In dis- cussing the interpretation of the analytical figures obtained, Mr. Wigner’s valuation scale is adopfed and its use illustrated by a diagram of the author’s monthly analyses of the Grand Junction Compnny’s water for 1881. Having thus briefly run through the contents of Mr. Bljth’s book, me think that we have said enough to show that although loaded here and there with much extraneous matter, it is j e t om without which no Public Analyst’s library can be said to be complete.Like most chemical books, however, we occasionally meet with misprints due to inefficient proof reading-a specially dangerous instance of this being seen on page 353, where the specific gravity of coffee decoction is given as 1000*5. ‘The index is also very imperfect, as, while pretending to give both the names of the substances referred to, and of the various processes quoted, it fails so lamentably in the latter opening for the remark by captious critics that the author had therein of several of his British contemporaries. It would be wiser in future auch a atyle of index unless it can be properly carried out, those of the authors respect as to give an ignored the existence editions not to adopt Modern Metrology.THERE is, one may almost venture to affirm, but a singie defect in this book: and that defect is the absence of an index. Perusal of the table of contents, and casual dips into the several chapters into which this volume is divided, serve to show that Mr. Jackson has here offered to the commercial and to the scientific world a work of great erudition and great value. The labour in collecting, arranging, re-calculating, and verifying the values given in this volume must have been enormous. A glance at any of the tables will demonstrate this, for each measure is always followed by three equivalents-namely : t’he English commercial, the English scientific, and the French scientific. equivalenta. The book is divided into two parts : the first part dealing with metrical units, the second part metrical systems. The historical introductions to the several chapters-the comparison of standards (with reference especially to the conditions under which they were made and under which they can be compared), and the recommendation by Mr. Jackson of a new metrical system-all these important sections of the work before us must be studied in the book itself: it would be impossible to do justice to them in a brief notice. We commend the volume to the consideration of all chemists, BY LOUIS D’A. JACKSON, pp. xx, and 449. London : Crosby, Lockwood & Co. 1882.

ISSN:0003-2654    

DOI:10.1039/AN8820700098

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

180 THE ANALYST. COER ES POND ENCE. [The Editors are not responsible for the opinions of their Correspondents.] MILK ANALYSIS. To THE EDITOR OF 11 TEE ANALYST.” The following is the analysis of the milk :- Sxq-Three of the samples of milk mhioh I examined last year were the milk of well fed and in good condition. a single cow, Total solids . . . . . . . . . . . . . . . . 8.83 per cent. Ash .. . . . . . . . . . . . . . . -94 $1 Chlorine in Ash . . . . . . . . . . . . . . *267 .. Fat . . . . . . . . . . . . . . . . . . 2.98 Solids not fat . . . . . . . . . . . . . . 6.05 Water . . . . . . . . . . . . . . . . . . 91.17 These results were confirmed both by Mr. Bell, of Somerset House, and Mr. Wiper.THE ANALYST. 101 Mr. Bell in his report upon it that ‘$if the solids not fat only are made the factor for determining the purity or otherwise of the milk, we should conclude that it contained not less than 25 per cmt.of added water.” In another letter from Mr. Bell, he says “ We have never found the mixed milk of a dairy to yield less than 8-5 per cent. of solids not fat, and only in very few instances out of several hundreds have we found the milk of individual cows to yield less than 8 per cent.’’ He concludes by saying, ‘‘ I am of opinion that whenever the solids not fat fall between 8 per cent. and the limit or standard of 9 per cent. adopted by the Society of Public Analysts, Borne enquiry as to the history of the sample should be made before proceedings are instituted.” In this I quite agree with him, and I make it a rule to enquire about the history of all sampIes of milk.The following extract from letter from the Secretary of the Local Government Board respecting the same sample of milk may also be of interest to other analysts :-‘‘ The analysts’ certificate is not incontestable atB proof of the commission of an offence, and it would be open to the person selling the milk to bring forward evidence that it had not been watered. I t would then be for the magistrate to decide whether an offence had been committed against the Sale of Food and Drugs Act, by the sale to a purchaser asking for milk, of a sample far below the quality of the article commonly known under that name.” Yours, &c., W. F, LOWE, Analyst for Chester.Desonption of Sample. Date when drawn. SOCIETY OF PUBLIC ANALYSTS. Altalyees of English Pubtic Water Supplies in May, 1882.A11 results are expressed in GRAINS PER GALLON. EentCo. ...... New River .... East London .. Southwark & Vauxhall . . } Weat Middlesex Grand Junction Lambeth .... Chelsea .. .. , . Birmingham ,. Bolton.. . . . . . . Brighton.. . . . . Bristol.. .. .. .. Cambridge . . . . Croydon . . . . . . Darlington.. . . Dublin.. . . .. .. Exeter .... .... Grantham .... Hastings.. .. .. King's Lynn .. Liverpool .. .. May 24 ,, 13 ,, 13 )' ,, 22 I , , I 7 ,, 22 May 8 ,, 1 ,, 8 ,, 8 ,, 16 ,, 21 ,, 11 Apr. 29 May 9 ,, 14 ,, 15 ,, 15 ,, 19 none none none none none none none none Tellow grn. clear' c. pale yellow very yellow p. yellow c, pale yellow 3. strong g . yell. turbid greenish clear yellow blue clear grnsh.brown c. p. blue c. colourless s. t u b . yel. grn. clear f. brnsh yellow c. p. blue p. blue, s. cloudy light brown yell. green ~ none none slight none none none s . weedy none none none none weedy s. peaty - .B vi .d -8 *% 88 1.56 1.12 1.27 1.24 1-01 1.15 1-24 1.11 1.26 -40 2.05 a91 1-40 1.19 -63 -86 a91 1.09 4.90 1-64 1.02 - Phosphoric Acid in Phosphates. trace trace none trace h. trace trace trace trace trace none slight none trace h. trace trace trace trace trace trace trace traces -28 a19 -19 -11 *11 -09 -12 *lo *16 -03 *28 *04 *40 -23 *03 trace *I5 *58 -14 -17 -35 - d .- I -4 I-. trace -0021 -0036 -0007 -0013 -0028 ,0007 ,0014 *0021 -0025 a0151 -0005 none none trace -0020 -0014 -0007 do007 none -0014 ,0017 *0028 -0052 -0070 ,0061 -0047 -0070 *0076 -002s *0178 ~0040 -0028 ,0025 a0042 -0055 -0042 -0005 *0035 .0080 ,0042 OXY~EN, Absorbed in i mins L t 800 Ffh.-006 -033 -004 *040 -030 ,018 ,037 *020 a019 -010 trace *017 none none -141 -0% 4 24 *003 -001 *076 -026 - -026 -067 -026 -072 .088 -096 *06 1 -058 -071 *0;28 -146 -047 *008 *004 -23 1 *200 -047 405 *012 -487 -085 - IIARDNEES, Clark's Scale, in degrees. Before io111llg. 20 0" 14-0' 14.0' 14*5O 12.5O 13.4' 145O 16.5' 10%' 3.2' 12.4' 15-2' 17-50 lXiO 7 0' 1*3O 2.8O 15.7O 10 00 13.5' 3.7' - After oiling. 6.0' 4.0' 4.0' 4.0' 3.0' 3.1' 4.50 5.0' 5.6' 3.0' - 4 O 2.5' 5.0" 6.0' 5-0' *BO 2 80 5.30 6.0" 5.0' 3.4' - - u *3 yqg a kCIj S Z T €4 dM 8 27-6 19.6 22.4 21.7 18.9 19 7 21.9 19.3 18.6 22.8 13.2 25.0 22.0 8.4 4.3 6.3 23 3 25.0 17.6 7-49, - Microscopical Examinatiou of Deposit.satisfactory satisfactory vegetable debris, fibres none none none vegetable matter vegetable debris sand, a l p satisfac-cory none sat isfac tory satisfactory satisfactory sativfdc tory liats., veg. debris, bact, ANALYSTS. Wigner & Harland. B. Dyer. Wigner & Herland, John Muter. A. 0. Wynter-Blyth. Hehner. John Muter. A. Dupr6. 8. Hill. W. 13. Watson. Wigner & Harland. I?. W. St>ddart. J. West Knights. C. Heisch. W. F. IC. Stock. C. A. Cameron. F. P. Perking. A. Ashby. H. P. Cheshire. W. Johnstone. A. Srnetham.Dacription of Sample. May 13 ,, 13 ,, 17 ,, 17 ,, 18 ,y 18 ,, 13 ,, 10 ,, 7 ,, 2 y, 9 ,, 21 ,, 9 >f Maidstone- Wtr. Compmy Public Conduit Bdsnchester .. Newark . . . . . . Hewcastle -on- T p e ...... Rottingham ..Norwich . - . . . . Portsmouth .. Bugby ........ Balford .. .... Shrewsbury . . Bouthampton . . Swansea . . , . , Whitehaven .. I pale green p. blue 8. yell. clear c. p. blue ft. yellow greenblue clew p. grnsh. yell. clear c. p. yellow clear but yellov c. oolourless p. y. rather turb clear 0. f. green SOCIETY OF PUBLIC ANALYSTS. AnaZgyses of English Public Water Supplies in May, 1882. All results are ezpressed in GRAINS PER GALLON. I I none none none none none none none none none none none none none none _I 2.50 2-28 a62 1.12 -88 1.49 1.70 1.25 1.12 0.60 1.40 -98 1.00 4 7 Phoaphorio ACld m Phosphutes. trace trace none trace trace none trace trace h. trace none none s. trace trace trace - a .I . a % %% a2 gz -51 051 none -04 -04 -91 SO8 .18 -19 none -26 *3 4 none -01 - 0' B B B ...l -4 *0027 -0007 .0010 *0053 trace trace *0070 ,0007 *0008 trace .0010 none - a.s .B a n P a =a+ *- 0 5 f l -0014 -0007 -0030 -0029 -0080 -0039 *0102 -0063 *0189 *0014 4045 ,0071 ,0042 *ooos OXYGEN, Absorbed in 5 mine at 8oQ Fahr. so22 -028 -027 -004 0058 ,006 -052 none -039 -002 *007 a028 -003 6005 4 hom at 800 Fahr. -067 a058 *060 -023 a 1 0 1 -012 a102 none * O N -034 ,007 *072 *003 *012 Hmmss, Clark'e Scale, in d€ Before !oiling. 17T0 15.8O 1.7O 22.20 14.3' 11.20 14.00 13.4" 13 O' 3-60 21.00 15*0° 1.4' a40 6-5* 6.0° 1.6O 13.3' 5*0° 5*0° 4.1" 3.2O 7.50 3*0° 5-50 4-90 1*4c -40 33.6 32.3 4.6 34.6 18-6 19.0 19.6 12 5 21.0 4.5 25-0 20-3 3.7 2.1 l\hicrosoopical Egamiration of Deposit. none none satisfactory satisfactory satisfactory veg. deb., fibres, a w l .veg matter, diatoms veg. deb., mvg. orgsms. none none iiams. rotifers tardigrad none satisfactory ANALYSTS. ~ M. A. Adams. M. A. Adams. William Thornson. A. Ashby. J. Pattinsoa. Wigner & Harlan& W. G. Crook. W. A. P. J. Smith. Sgkes. J. Carter Bell. T. P. Blunt. A. Angell. W. Morgan. A. Kitchin. Abbreviations :-c., dear; €., faint ; h., heavy ; p., pale; v. h., very heavy ; v. 8., very slight. ERBATA.-In the Manohester Water for April, the Chlorine ahould read *745, not 7.45.104 THE ANALYST, ANALYST’S REPORT. At the quarterly meeting of the Bristol Town Council, recently, the Watch Committee presented a report, in which they stated that they had appointed eight- inspectors of police-viz., two from each division of the police force-to perform the duties previously undertaken by the Inspector of Nuisances under the Sale of Food and Drugs Act, 1875 ; and the Committee submitted fcr the information of the C o ~ c i l a statement of the proceedings under the Act from June last to March 31st in this gear.The inspectors had purchased and submitted to the analyst 198 samples, of which there were fifteen of coffee, eleven of mustard, eleven of butter, five of pepper, five of tea, two of sugar, one of cheese, and one of vinegar. In consequence of the analyst’s reports upon these samples the Committee directed vendors of mustard, coffee, and butter to be prosecuted, and convictions were obtained in one case of coffee and o m case of butter. In one case of mustard the summons was dismissed. Mr. F. Wallis Stoddart, the city analyst, presented his report for the quarter, in which he said thirty-one samples had been examinecl by him, and twelve condemned a s adulterated or unfit for consumption. Out of samples of butter, one contained 75 per cent. of foreign fats, and that was sent in by the publlc ; another forwalded by the inspector consisted entirely of other fat8 than butter. There were seven samples of butter genuine ; two samples of pepper were genuine ; six samples of mustard were genuine ; one sample of vinegar was genuine ; seven samples of coffee were genuine, and one sample was adulterated with 40 per cent. of chicory ; five samples of tea were genuine ; one sample of cheese was genuine,

ISSN:0003-2654    

DOI:10.1039/AN8820700100

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

104 THE ANALYST, LAW REPORTS. Selling Butterine :- On May fsth, before Sheriff Barclay, James King, grocer, 124, High Street, and residing at York Place, Perth, was charged, at the instance of Mr. John Welsh, superintendent of police, with selling on 22nd March last, to Sergeant Buist, city police, a pound of a compound of fat, in place of a pound of salted butter, which compound was not of the nature, substance, and quality of that demanjed and paid for. Mr. Chalmers, solicitor, appeared in behalf of the accused, who pleaded not guilty to the charge. His defence he stated was, that it was ‘‘ butterine ” which was understood to be wanted, and that it was not salt butter which was asked for. For the prosecution, Sergeant Buist, city police, was examined. He deponed that on the 22nd March he went into Mr.King’s shop and asked for a lb. of salt butter. He paid Is. for it. After buying it he told the seller, Miss King, that it was to be sent to the public Analyst for analysis. He divided the butter into three parts, leaving a portion of it with Bliss King. Cross-examined by Mr. Chalmers, witness said that he asked for one pound of salt butter. He did not ask for ‘‘ 8 pound of their shilling butter.” He did not expect to get (‘ butterine when he asked for salt butter. He had no reason to suspect or know that Mr. King sold L 4 butteriue.” He did not know that people who made a practice of purchasing “ butterine ” called it shilling butter. He had frequently bought good salt butter at one shilling a ponnd. By Mr. Chalmers-Miss King did not tell him that it was ‘’ butterine ” till after he had got and paid for the butter. By the Sheriff-After he hnd paid for it and told her that it was for the Public Analyst, she said it was “butterine,” and that she mould take it back. Witness would not agree to that.Miss King did not offer him good butter in place of the “butterine.” Dr. Wallace, Public Analyst for the city of Perth and Glasgow, was examined. Eis analysis of the sample of butter bought by Sergeant Buist was as follows :-I am of opinion that it contains no butter fat, or at least no appreciable quantity, but is composed of fat other than. that of butter, together with a small quantity 01 salt, a little of curdy or insoluble organic matter and some water. NO change had taken place in the constitution of the article that would interfere with the analysis.As witness my hand this 3rd day of April, 1882.-wILLIAM WALLACE. Dr. Wallace stated that the butter was transmitted to him in a sealed canister similar to the one produced in the Court. h‘e coilsidered that if a person went into a shop and asked for salt butter, and got in its stead an article such as he had analSsed, he would be getting a different article altogether from what had been asked for, Cross. examined-The sample which he analysed had the same appearance as “ butterine.” He believed butterin@ was quite wholesome. I t was .composed of animal fat. The butteline he analysed RaS a good quality of butterine.” If witness had the choice he would rather take fresh ‘‘ butterine than rancid batter.The sample was opened on the day which witness received it. By the Sheriff- 6 1 Butterine ” was manufactured chiefly in America. It was not worth 1s. a pound. The price of salt butter varied from about 10d. to la. 4d. or 1~.5d., depending on the quality and the season. ‘‘ Butterhe 7’THE ANALY$T. 105 was not invariably sold cheaper than butter, He supposed the dealer had a much larger profit on butterine than on butter. After evidence had been given for the defendant, Sheriff Barclay said thai the only dif&hulty he had was in regard to the reprehensibility of the accused in having a placard in hi8 window stating only that the price was a shilling, and not that the article was * ( buttekine.” One shilling being the price of butterhe,” and not the price of salted butter, he did not think he could by any possibility convict, and therefore he dismissed the accused. Colman’s Mustard :- At the Bedford Borough Police Court, recently, Mr.Wm. Henry Humphrey, grocer, Princes Street, was charged with selling adulterated mustard to George Steers, Sanitary Inspector of the Borough of Bedford, on April 4. Mr. Cockerell, barrister, Midland Circuit, prosecuted; Mr. Clare (Conquest and Clare, Bedford) defended. George Steers proved the purchase of the sample. Dr. Prior, Public Analyst of the borough of Bedford, sworn, said the certificate produced contained a correct account of his analysis of the mustard, sample No. 36. The certificate gave the proportion 80 per cent. of mustard flour, 19 per cent. of wheaten flour, and 1 per cent.of colouring matter. Cross-examined: I received one box of mustard from the inspector. I examined the sample with a microscope and also chemically, In testing it with iodine I found evidence of the presence of a large quantity of starch. I observed globules of oil with the microscope, I have heard of ether being employed in these analyses, but I am not aware that the ether process is in use at Somerset House. I believe the mustard in the sample was flour of the white mustard-seed. The seed is not very different, there is a slight difference in colour. I cannot perceive any difference in the smell. (A sample bottle of both white and brown mustard was produced.) I do not know the difference in the price of the brown and white seed. I do not know there is any difference in the quantity of oil produced by the two kinds of seed.I am aware that the oil varies in different qualities of seed. I am quite sure there was about 1 per cent. 01 colouring matter. I conceive that the sample of mustard was adulterated to render the pro- duction cheaper. I do not know whether it would be cheaper than the pure mustard. I’did not know that pure mustard could be got at 10d. per Ib. Mr. Clare then read an extract from Gray’s Pharma- copa?ia, which stated that the mustard of commerce consists of mustard flour, wheaten flour, cayenne pepper, and is coloured with turmeric. The Witness said: I was not aware of that. The majority of samples that I have analysed have contained wheat flour and colouring ingredients, but some are pure, as one bought on the same day as this.The flour of mustard present was 80 per cent. ; that was the estimate I arrived at. Re-examined: One of the samples brought to me on this day was perfectly pure. All the samples were submitted as pure. Mr. Clare having addressed the Bench, Mr. Francis Sutton, gworn, said: I am a Fellow of the Chemical Society, and also of the Chemical Institute. I was a witness before the Select Committee of the House before the Adulteration Act was passed. I am County Analyst for Norfolk, Borough Analyst for Yarmouth and also for Thetford, and I am the author of a standard work on chemical analysis. I have examined the sample of muatard left with the defendant by the inspector, and find 92.04 per cent. of the mixed flours of white and brown mustard-seed, 7-66 per cent.of wheaten flour, and *3 of turmeric, colouring matter. About half of each kind of mustard seed was present. The brown seed is much stronger, while the white seed gives from 40 to 50 per cent. more flour. The white is the cheaper seed. The husks of the seed could be ground up and mixed with the flour, and would be simply pure mustard as required by the Act. The brown seed contains most oil. The quantity of the oil varies with the years ; some years the crops are better than in others. White seeds go down to 23 or 24 per cent. of oil, and brown up to 43 per cent. That is the fixed oil from which when analysing I estimate the quality of pure mustard. I do not consider examination by the microscope and testing by iodine a complete analysis. Iodine would show the presence of starch, but not the quantity, Tho proper method is to take a weighed quantity of mustard, to extract the fixed oil, and to weigh that and from it calculate the quantity of real mustard. That is the acknowledged method, I consider it essential to a quantitive analysis to weigh the samples.The wheat flour mixed with the mustard absorbs the fixed oil, and prevents fermentation. The mustard I examined was of the finest quality, A grocer could not depend on keeping flour of white and brown mustard seed, unmixed with wheaten flour, good for three months. It would not keep crossing the line to the tropics, and it would not be fit for carriage, The mixture of wheaten flour improves the mustard, and removes the peculiarly bitter taste of the pure seed.The taste 01 pure mustard is disagreeable. The application of pure mustard to the skin would be a very powerful blister. The arorndh principle of the mustard i n preserved by the mixture. The There may have been black with it.106 THE ANALYST. turmeric is not injurious to health. For my own table I should prefer mustard from this sample to pure mustard. Cross-examined: The mustnrd is a mixture, and I should prefer that mixture to a pure mustard for tnble purposes. I did not find cayenne pepper present. Mr. Robert Haslewood, assistant manager of Messrs. Colman’s mustard factory, Normich, said: Wheaten flour is used in making the double superfine quality of our mustard, and it is the best quality of table mustard. The sale of thia mustard greatly preponderates over the sale of the pure mustard.We cannot send the pure mustard to the tropics. If a grocer inadvertently put a few tins of pure mnstad in his window in the sun it would get lumpy and ferment. It is no unfrequent occurrence for us to have tins of pure mustard returned on that account. We could not sell pure mustard except in the North, amongst miners and those sort of people. The husks could be ground up in the mustard, and it is done by some firms. We sell them from ad. to &d. per lb. for manure. It would be a source of great profit to us if we did grind them in, but it would spoil our reputation and future sale. We can supply pure mustard at 10d. per 1b.-that mould consist entirely of the flour of white mustard seed and husks. We could not supply the mixture of mustard seed flour and wheaten flour any cheaper than the flour of pure mustard.They cost the manufacturer the same. We supply it at, I think, 1s. 5d. per lb. Yrior to the passing of the Act only t l ~ infinitesimal quantity of pure mustard mas sold. Mr. Charles Berwick, wholesale grocer and provision dealer, Greyfriars Walk, deposed to supplying defendant’s father with Colman’s mustard. At this juncture Mr. Cockerel1 said after the facts that had come to light during this examination he felt suro those who had instructed him would not wish to continue the case, and he therefore felt that he ought to withdraw it. The magistrates immediately took this view and dismissed the case, allowing costs of €4 4s. to defendant. Heavy Find f o r selling Butterhe:- At the Chippenham Borough Petty Session, recently, before Mr.H. Prodgere (chairman), Lord Dangan, Messrs. R. Walmesbury, A. B. Rooke, and G. L. Lopes, Mr. Clement E. Palser, grocer, of Burton-on-Nettleton, was snmmoned for selling to A. Barrett, superintendent of police, certain artiEle of food called butter which was not of the nature, substance, and quality of the article demanded. Superintendent Barrett proved that he purchased + lb. of butter from an assistant to the defendant, who stated that it mas pure. He forwarded a portion of the article to Dr. Donkin, County Analyst, and he certified it to contain SO per cent. of foreign fat and a little real butter. Mr. F. H. Phillips, on behalf of the defendant, admitted that the article sold was butterine, but said that the assistant was mistaken in telling Superintendent Barrett it was pure butter. The magistrates fined the defendant $10, to include costs.Adulterated Cofee :-- At Stockport, before the Borough Bench, viz., Mr. W. Raper, M.D., and Mr. W. Bale, surgeon, John Turner, wholesale and retail grocer, having several places of business in the town, anda member of the Town Council, was charged with having, on the 13th of April sold to tho prejudice of the purchaser an article of food-viz., coffee-not of the substance, nature, and quality demanded. Mr. Dobson from the office of the Town Clerk, prosecuted on behalf of the Corporation ; and Mr. F. Newton, solicitor, appeared on behalf of Mr. Turner, and pleaded not guilty. Peter Bradburn, a, labouring man in the employ of the Corporation, said that on Apiil 13th he went with Sanitary lnspectore Marshall and Craig to Mr.Turner’s shop at 6S, Great Portwood Street, Inspector Marshall told him to go into the shop and buy half a pound of coffee, and gave him the money to do so. The inspectors remained outside and witness went to purchase the coffee. There was a man in the shop. Witness asked the price of coffee. The shopman replied that there mere different prices-ls., 1s. 6d., and 1s. 8da per lb. Witness then asked for half a pouiict of coffee at Is. The shopman gave him a parcel, and witness paid 6d, €or it. Tllere was no label pointed out to witness, and no conversation took place as to the contents of the parcel. Witness was going out of the shop when he was met at the door by Inspector Marshall, and that officer returned with him to the counter.The shopman then said he had told Bradbum it was not geuuinc coffee, but afterwards he admitted that he did not say so. Inspector Blarshall deposed to dividing the mixture into parts as required by the Act, leaving one portion with the shopman and taking another portion to Mr. Osmald Wilkinson, the Borough Analyst. He examined the packet, ltnd could not find anytilung outside to indiaate that it oontained a mixture. After the coffee had been taken QUt ofTABULATED STATEMENT SHOWING THE WORK DONE BY PUBLIC ANALYSTS, UNDER THE SALE OF FOOD AND DRUGS ACT, DURING THE YEAR 1881. Compiled specially for THE ANALYST. Milk, luttrr-milk nd Cream. Butter. Winee, Spirits. and Bee I 1 2 1 ! 1 4 .. : I 304 38 4i 199 44 2( 6 .. ! 9 3 .. 3 3 .. 18 10 .. , 36 6 .. 550 106 1t 8 4 .. 4 . . . . 1 . . . . 31 8 4 11 . . . . 22 12 .. 1 1 .. 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . 21 1 .. 5 3 .. 8 . . . . 10 1 .. 6 2 .. 1 . . . . 10 4 .. 24 3 .. 27 5 .. 30 4 1 37 4 1: . . . . . . . . . . . . 161 40 .. * 14 * . , 1 . . . . . . . . . 2 . . . . . . 15 . . . .. . . . .. . . . .. . . . . . . . . . . . . . . . .. . . . . . . a . 14 10 . . . . . . . . . . . . . . . 13 11 * . . . . 10 10 12 . . . . . . . . . . I . . . . I . . . . . . 12 14 7 . . . . . . . . . . . . .. .. 3 . . . . . . .. .. . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . 4 . . . . . . . . . . . . . . . . 6 . . . . . . . . . . . . .. 5 17 * . . . . . . . . .. . . . 1 1 . . . . . . . .. . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 7 5 1 . . . . . . . . . . . . I . . . . . . . . . ,. . . . . . . . . . . . . . . . . . . . . 4 . . . 5 3 i 4 58 3 . . . . . . . . . . . . . . . . . . . . 8 . . . . . . . . . . . . . . . . . . . . . 14 3 2 1 2 57 3 1 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 3 5 1 3 . . . . . . . . . . . . . . . . 15 . . . . * ,. . . . 1 . . . . . . . . . . . . . . . io . . . . . . 2 6 1 . . . . . . . . . . . . 12 . . . . . . . . . . . . . . . . . . 4 1 4 80 . . . -- Bread an Flour. Snndrie q . . . . . . . . . . . . . 2 ., . I . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . .. . . . . . . . . . . . . . . . . . . 1 . 1 . . * - - 1 . 1 . * 1 . . 2 . 5 . 4 . . . . 2 . . . 4 . 2 . 5 . 4 . 9 . 4 . . - . . 2 . - - . 8 . m - I - 5 .. - I . a .< .( .< * - .. .. .. -. *. -. . . . . . . . . . .. . . . .. . . . .. . . . .. .. .. .. .. .. .. .. .. .. . . . .. .. . * .. .. .. . . . . . . .. I. .. .. .. .. .. .. : .. .. .. 2! 3 13 5 .. 1 15 7 7 . . . . 3 14 22 . . . . . . . . . . . . . . . . . . . . . . . . . . . .. * . 0 . . . . . . . . . *. . . . . . . . . .. . 10 102 1074 22 24 59 9 99 218 16 63 3 35 14 319 . . . . . . . . 17 30 2 18 163 3 2 15 9 5 20 30 2 10 6 7 50 .. . . . . .. 6 6 4 7 8 137 22 18 16 9 64 76 3 34 17 1 40 17 12 13 10 23 179 iiz 7 60 2 .. 2 1' 1 19. 3 .. 1 ' 3 1 3 1 ' 7 . . . . 11 ! . . . . . . .. 6 5 ..17 1 . . . . . . . . . . . . . . . . . . . . . . 6 .. 3 3 .. . . . . . . . . . . . . 2 .. 1 .. 34 11 . . . . . . ioi 'ir 2 .. 11 ! 36 344 2 8 .. 19 34 9 1 1 3 3 222 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 129 .. . . . . S6 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 . . . . .. . . . . 'i .. .. .. .. 3 11 -. i 34 11 8 52 .. 2 32 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . *. . . . . . . 2 . . . 69 23 1 f . . . . . . . . . . a . 10 1 .. 10 .. 6 2 3 10 .. .. 12 11 73 6 22 2 14 5 2 2 1 1 2 6 5 1 3 3 12 10 2 .. 2 5 1 .. . . . . . . . . . . . . 29 6 . . . . .. . I 2 2 . . . . . . . . . . . . . . . . . . . . 9 . . . . .. 28 10 13 18 1 12 54 . . . . . . . . . . . . . . . . . . . . . . . . 1 4 . . . . .. . . . . . . . . . . 17 25 .. . . . . . . . . . . . . 8 24 22 2 7 3 . . . . . . . . . . . . . . . . . . . . 41 17 12 21 7 . . . . . . . . . . . . . . . . 8 23 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 6 . . . . . . . . . . 1 2 . . . . . . . . . . . . . . . 3 . . . . . . . . . . . . . . . . . . 181 41 8 . . . 1 . . . . . . . . . . . . . . . . . . . . . . . . . . 5 . . . . . . . . . . . . . . . . . . . . . . 2 . 1 . . 2 . . . . . . . . . . * . . . . 3 . . . . . . . . . . . . . 3 . 1 . 1 . . 9 . : . .. . . . . . I ., . I . . . . . . . . * I . . . . . . . . . . . . . . . . . . . . * a . # .. .. ,. ,. * . .. . . . . . . . . . . . . . . . . . a . . . . . . . . . I . . . . . . . . .. . # . . . . . , .( . . . . . 8 1 . ., . I , * . . . . . I .. * . .. ... . . . .. . . . . . . . . *. . . . . . . . . .. * . .. .. .. * . .. .. .. .. ,. .. .. .. .. .. .. .. .. .. .. t. .. .. .. 1. .. .. .. .. .. .. . . . . . . . . . .. .. .* .. .. 1 .. . . 593 42 608 76, 90 13 111 16 . . . . 8 a 20 4 3 3 14 42 . . . . 16 I . . . . . . . . . . . . . . . . . . 4 .. 3 .. . . . . . . . . . . . . . . . . . . . . 4 .. 5 1( 6 '2; . . . . . . 1 z* 1 .. .. . . . . 34 .. , . - 28 25 25 3 134 6 1 74 67 92 3 4 22 10 . . . . . . . . . . . . 2 2 . . . . . . . . . . . . . . . . . . . . 42 43 13/ . . . . . . . . .. . . . . . . . . . . 11 . . . . .. 1' .. . . . . .. . . . . .. 1 l! . . . . . . . . .. .. . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . : .. .. 5 : i 3 67 31 2 2 6 37 15 13 ga 2 4 26 7 1: 5 7 . . . . . . . . . . . . . .. . . . . . .. 1 4 .. 4 .. 10 1 4 . . . . . . . . . . . . . . . . .. f . 3 .. 3 .. .. 109 75! .. 221 982 2971 19' 20 16 107 227 38 697 17 33 29 77 21 7 80 19 15 15 21 12 11 34 31 22 12 49 .- 10 59 71 52 233 238 100 43 4 2 22 154 45 35 33 . . . 10 12 26 1 7 *25 50 20 70 .. 19 197 43 .I 237 229 223 5i7 129 5 13 875 18 48 48 17 37 53 17 72 10 23 14 14 17 29 9 18 52 23 16 12 50 196 29 104 11 20 . . . . . . . . 15 13 . . . . 25 330 . . . . i i 9 11 182 87 289 57 &6 11 .. 1 35 16 64 109 3 3 .. 48 299 276 109 162 43 35 12 247 33 . . . . is5 46 440 601 234 28 21 145 94 . . . . . . . . 10 11 1 19 198 135 118 2 58 33 .20 56 23 12 24 60 . . . . . . . . . . . . .42 .27 LO3 9 108 19 'a8 . . . . i : 151 64 .- .. 3 5 29 6 124 4 1 13 1 I t 1 .. .- .. .. 1 I . a 3 4 1 1 ..-. . . . . 4 7 25 5 31 46 10 10 . . . . . . . . .. .. 2 13 7 4 23 . . . . 5 9 3 7 . . . . . . . . 4 3 3 2 -. a 45 .. .. . . . . 72 23 53 'ir . . . . . . . . 29 a .. 3 104 2 5 20 2 10 7 2 6 2 6 1 9 19 1 2 1 2 5 .. . . . . .. . . . . 1 6 3 . . . . . . . . 10 3 8 4 30 4 2 4 4 39 3 19 6 7 a 9 6 2 7 17 -33 .. 21 35 32 15 '27 6 2 a . . . . I. . . . . .. 18 6 6 1 7 17 . . . . . . . . .. .. 9 2 'is i a 49 5 14 36 10 2 9 1 1 18 'is 10 87 115 47 4 3 15 34 2 7 3 5 5 7 .. a 3 38 24 7 5 11 6 1 3 x9 22 16 10 9 14 4 1 .. .. 'i8 9 35 .. -- 2960 21 2 11 8 20 3 7 3 33 94 21 108 26 349 19 6 589 17 11 10 11 .. 59 12 3 9 11 3 .. 2 4 1 . . . . . . . . 25 37 . . . . . . . . . . . . . . . . . . . . 4 . . . . . . . . . . . . 86 . . . . . . . . 42 21 26 49 . . . . . . . . i05 . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 130 153 12 25 . . . . . . . . 13 4 49 17 5 90 76 19 4 34 . . . . . . . . .* ."I .. . . . . . . . . .. . . . . . . . . .. . . . . 1 .. . . . . 4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .. .. 1 . . . . . . . . i . . . . . . . . . . . . 4 11 1E . . . . .- . . . . . . . . i * . . . . . 9 : 5f 5 t ; : 5 1 4 1 2 1 . . . . 'it 5 1 : .. .. 1 1 3 * . .. . . . . . . . . .. . . . . . . . . .. .. . . . . . . . . 3 1 2 2 .. 3 2 3 3 .. 12 2 4 2 .. 4 2 1 6 3 6 1 .. 13 1 6 6 1 3 .. .. 5 2 10 8 2 .. .. .. .. ;; 1 ! 7 5 .. . . . . . . . . . . . . 4 . . . . 23 3 4 14 3 .. 10 .. 13 14 1 5 59 32 11 . . . . 2 i06 '65 7 29 12 .. 178 38 1 54 .. 4 . . . . . .. . . . . . .. . . . . . . . . . . I .. .. i03 ' i 2 .. 211 .. I 3 3 . . . . 4 . . . . 175 34 82 7 1 E 29 3 4 27 8 4 2 * . 5 12 2 .. . . . . . . . . . . . . 2 . . . . 2 .. s .: .. s 5 .. 9 . . . . . 2 5 2 3 3 . . . . 1 1 .. 1 1 .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 .. 2 4 3 2 4 .. 3 4 2 .. 3 3 1 53 8 4 1 1 .. 25 3 1 . . . . . . . . . . . . . . . . . . . . . . . . 9 1 .. . . . . . . 8 1 .. 2 . . . . 3 . . . . 5 3 .. 209 8 6 iio ' i 3 'is . . . . . . . . . . . . 4 . . . . 40 13 25 30 16 13 152 17 8 9 2 .. 20 8 11 4 . . . . 15 1 4 . . . . . . 45 7 8 . . . . . . 3 .. -. 7 2 .. 14 6 7 54 21 31 28 3 12 27 6 .. 86 13 4 71 30 6 27 8 4 .. 2 2 .. 2 8 1 29 7 5 15 . . . . . . . . . . . . :I .. 1 .. 87 -45 -43 157 36 36 195 24 23 195 44 4 9 ..4 3 3 .. 59 15 33 5 -.4i . . . . . . * ' I .. . . . . . . . . . . . . 3 .. 18 4 22 3 31 1 . . . . .. iOs 'ii *$a . . . . . . 3 1 3 . . . . . . . . . . . . . . . . . . 7 5 6 4 1 5 . . . . . . .+. 4 2 3 .. 87 10 98 19 7 5 59 7 6 1 46 2 4 2 73 17 38 10 4 1 21 9 18 7 4 1 .. 41 'is 65 9 46 32 . . . . . . . . a21 1361 ..I.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 .. 2 .. 9 1 9 .. . . . . 2 .. 2 . . 5 .. 1 .* 3 .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. ' i 4 I 34 .. 6 .. -._.-- 1081 137 . . . . . . . . 1 . . . . . . . . . f . 2 1 . . . . . . 2 . . . . . . 5 1 1 . . . . . . 2 1 3 5 2 2 1 4 2 4 1 , . . . . . . .. . . . . . . . 1 2 4 8 1 . . . . . . . . . . . . . . . . I . . . . . . . , . . . . . . . . . . . . . . . . . . . . . . . 80 6 2 . . . . . . . . .. 17 31 . . . . I .. 1 Water1 I 6 zi - i .* 1 .. .. .. f .. C .. * . .. .. . a .. . I .. .. .. .. .. .. 3t!T .. 1: 3 gel 1 I C 3 1 1 L E I 1 2 1 .. .. .. 2 4 .. .. .. .. .. .. .. .. .. .. .. .. 1 .. .. .. .. .. .. .. .. .. .. .. .. .. 3 .. .. .. 1 .. .. .. .. .. .. .. .. .. .. .. .. .. 1 .. .. a. .. .. .. .. .. 1 .. .. .. 1' 1: .. 11 .. .. 7( .. .. .. I . .. .. .. .. t . B . It 6: 1( I .. .. 1r I . .. .. b . .. .. .. .. .. .. .. .. .. .. .. .. .I! .. .. .. 5; .. 6 . .. .. .. .. .. .. .. *. 5i .. .. b . b . 2' .. 1( 1( 3 1C 57 r 1 I c C . l'i i 3 a ci - 63 ANALYST FOB -. p 2s el .t 4 - .. li .. 1 1 c .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. c U .. .. 1 .. .. .. .. .. .. - 'c 6 : 8 ; 4 - .. .. 4 .. t. 1 .. .. .. 1 .. .. .. .. 11 .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 4; .. .. .. .. .. .. 1 .. .. .. .. .. .. .. .. I * .. .. .. .. .. .. 6 d .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 1 .. .. .. .. .. .. * . .. .. .. .. * . ,. * . .. 4 I . I . t .. .. .. .. E 1 a . m . *. .. * . .. * . .. c L 3 I .. .. c 1 .. .. *. I *. .. .. 3 5 . .. 1 b . I . 1 is 3 1 11 13 1 1 6 4 9 .49 44 3 i , - 1 3 .. . I .. .. .. .. .. .. .. .. .. 3 I .. .. .. .. .. .. 4 .. t. .. .. .. .. .. .. .. E .. .. .. 1 .. .. .. .. .. .. .. .. .. .. .. .. .. .. . f .. .. L. .. 1 .. .. .. .. .. ,. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . I .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 1 .. .. .. .. .. 1: .. .. I I 1 1< .. I , t 1 $ .. .. .. 4 f .. .. I c .. . .. C .. < 1 .. .. .. .. .. .. .. 1 .. .. .. .. . ! .. .. .. .. .. 1: .. .. .. .. .. .. I .. I .. 1 , 1 1 3: 1 L .. .. .. .. .. .. .. .. 3 3 5 1 3 - L71 - .< . I . a . I .< . a .. . a .. . I . a .. .. .. .. .. .. .. .. .. .. .. .. .* .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. I. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. * . .. .. .. .. .. .. f . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ,. .. .. .. .. .. .. .. .. 1. .. * . .. 1 . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. * . .. .. ..,. I . .. .. ,. I . I . .. *. *. .. .. .. .. .. .. , .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 31 l! ,. ,. ,. - 1, 1 .# 1 .. .. .. 1 .. .. .. .. 1€ 4 I 1 .. .. .. .. .. .. .. .. ,. .. 1 .. .. .. 2e 1 .. 1 I .. .. .. .. 2 .. .. .. .. .. .. 1 .. .. .. .. * . .. . I .. . I 5 .. .. .. * . .. 2 .. .. .. .. .. .. .. .. .. .. 1 1 .. .. .. .. 1 .. .. 5 .. .. 3 .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 21 I . .. ! 2' 3i 1: ! 1: .. 2( 1t 24 1f 1: I . I *. l! ,. I . I . .. ! *. I . ,. b . I 2d .. .. .. .. 5: .. .. 4 i I . ,. f .. 5: 31 .. I . 8( 11 1t 2t 1 t E 1 33 1 3 2 9 e 1 3 7 24 3 10 - 67 - I 1 . 1 .a1 .a1 .< . I . a . I . I .. . a C 1 .< .< . I .. . a . I . I . I . # .. .. .. 1 .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ., .. .. I . .. .. * . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 1 .. .. 2 .* . I .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 1 .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 2 .. .. .. .. 2 .. .. ,. .. I 2: .. .. .. I . b . b . 1: 4 t - I81 M. A. ADAMS ..... Broadstairs. ........... Kent ................ Somerset ............ Bsrnsley .............. Batley ................ Derbyshire, N. ........ Doncas ter ............ Rotherham ............ Sheffield .............. Yorkshire, W. Riding . . Andover .............. Guildford ............ Hampshire,. .......... Newport, 2. W. ........ Grantham ............ Denbighshire .......... Chelsea .............. Beverley ..............Boston.. .............. Grimsby .............. Hanley .............. Hull. ................. Louth ................ Scarborough .......... Pork (City).. .......... Yorkshire, E. Riding . . Cheshire .............. Conglc ton ............ Glossop .............. Salford .............. S talybridge. ........... Qreenock ............ . . . . . . . H. ALFORD ....... A. H. ALLEN ..... , . . . . . . , , ..... , , ..... , , ..... , , ..... , , ..... A. ANGELL ....... , , ....... , , ....... ), ....... A,AEHBY. ........ J. J. BANCROFT ... A, W. BABCLAY ... J. BAYNES ....... , , * ...... , , ....... ,, ....... ,, ....... , , ....... , , ....... , , ....... , , ....... J. CARTER BELL.. . i , 9 , 9 , ... ... ... 9 , ... J. W. BIGQART ... Buteshire ......Dunoon ........ Port Glasgow .... Rothesay. ....... Merionethshire . . hlontgomeryshire Shropsliire ...... TVenlock ........ Bideford ........ Devon .......... Marvlebone. ..... 9 9 1, $ 9 1 , ... ... ... ... T. P. BLUNT ..... 9 , 9, 9 9 ..... ..... ..... A. WYNTEB-BLYTH . 9 , 9, 9 , ,, J. BRIERLEY ..... J. CAMPBELL BROW 9 , 9 , ,, ...... ...... ...... ...... ...... ...... ...... ...... ...... ...... ..... . . . . . . . * * ! lo( .. ' .. I .. .. .. .. .. .. 1 .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. Y . .. .. .. I . .. .. .. .. .. .. .. .. .. .. .. ,. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. * . .. .. .. * . .. .. .. * . .. .. .. .. .. I I. .. .. .. .. .. .. .. .. s... .. .. .. 1. .. I .. 1 , f .. I .. 6 .. .. .. .. .. .. .. .. .. .. .. .. .. 1 .. .. 4 4 .. .. .. .. T 1 f .. .. .. .. .. .. I Souih Molton.. ....... Totnes ............... Southampton. ........ Blackburn ........... Lancaster, (Boro') ..... Liverpool ........... Preston ............. Carlow (County) ..... Cavan ......... CIare ......... Down ......... Drogheda ......... Dublin (City and Countj Fermanagh ........... Galmay (Town & Countj Kerry (County) ....... Kildnre ......... Kilkenny ......... Leitrim ....... Limerick (dity & Countj Mnyo (County) ....... Meath . . . . . . . . . Monaghan (County) ... Queen's . . . . . Roscommon . . . . . Sligo 9 9 -.- Tipperary Waterford (Ciry & Westmeath (County). .. Wexford . . . . . Wicklow . . . . . Dumbarton........... Helensburgh ......... Paisley ............. Rochdale ............. Norwich ............. Westminster ......... Leicestershire ...... Northamptonshire . . Msnches ter ........... Oldham ............. Leeds ............... Pontefract ........... Richmond, Yorks.. .... Ripon Liberty ....... Ripon City.. ......... Yorkshire, N. Riding . Bath ............... Warrington ......... Lincoln ............. Canterbury. .......... Deal. ................ Dover ............... Faversham ........... Folkestone ........... Margate ............. Ramsgate ........... Sa.ndwich ........... St. Martin's ......... Derbyshire, S. ....... Ryde (I. W.) &I. of Wigh St. John's, Hampstead. Hertfordshire ......... Lewisham ........... Birmingham ......... Learn ington .........Stratford-on-Avou. .... Warwick (Borough) ... .. (County) ... Antrim ............. Belfast. .............. Gloucester (City) ..... .. (County) ... Huddersfield ......... King's Lynn ......... Kid rl ermins ter ....... Lich6eld ........... Staff ordshire ......... Walsall ............. Wolverhampton ..... Edinburgh ........... Galashiels ........... Ha wick ............. Jed burgh. ............ Xelso ............... Leith ............... Musselburgh ......... Roxhur gh ........... Selkirk (Town) ....... Cambridge ........... Cambridgeshire . . , . . Ely ................. Huntingdonshire ..... Saffron Walden ....... Wisbech ............. Bland ford ........... Dorset ............... Poole ............... Weymouth ........... Londonderry (City) ... Carnarvonshire .......Chester City ......... Flintshire ........... Falkirk ............. Stirling .............. Leicester (Borough) ... Fife ................. Cnmberland ......... Brecon (Boro') ....... .. (County) ...... Cardigan ............ Carmarthen Boro') .... GIamorgan .......... Haver fordwest ........ Neath ................ Pem broke ............ Swansea .............. Ten by ................ Arundel .............. Brighton ............ Chichester ........... , Sussex, E. & W. ..... Bermondsey .......... Ltrmbeth. ............. Newington ............ St. George's, Southwark Tenterden ............ Wandsworth .......... Bury St. Edmunds .... lpswich .............. Southwold ........... Sudbury .............. Snffolk ............. Devonport ............ Plymouth ...........Peiiryn ............. Berwick-on-Tweed .... Durham .............. Gateshead ........... , Newcastle-on-Tyne .... Northumberland . . , . . Ty nemouth ........... South Shields ....... Maidenhead ......... Exeter (City and County Essex ................ Strand ............. Bradford ............. Bradford and Dewsbur: City of London ....... Bolton ............... Newbury ............. Reading ............. Middlesborough ........ Godelming ............ Bedfordshire .......... Reigate .............. St. Pancras, Middlesex. , St. Leonard, Shoreditcl jurrey ................ Durham, County ...... Bristol ................ 3'tlislsury ............ Uethnal Green ........ Paddington .......... Xorfolk .............. rhe t ford .............. Yarmouth ............Bewdley .............. Soventry ............ Droitwich ............ Sorthampton ........ Rsdnor, New .......... Radnorshire .......... Worcester (City) ...... Worcester (County) .... Portsmouth .......... 3ovan ................ 3ardiff. ............... ?lamorgan .......... Honmouth ............ SIewport, hlou. ........ Long ford ............ Hackney .............. Birkenhcad .......... Zarlisle .............. 4yr .................. Perth ................ .. (County) ... 1 Ru tland shire ....... Derby (Borough) ..... Hereford (City) ....... .. (County). .... .. (County) ..... Fhaftesbury ......... ,, (County). {County) * I ... ... ... ... ... ... ... ... ... 9 , 9 9 9 9 $ 9 9 , 9, 9 , 9, 9, 9, 9, 9 , 9 , , Y 9 9 ... ... ... ... ... ... ..I. ... ... ... ... ... ...... ... J. CJARX ....... ?? 9, ....... ....... T. A. COLLIIWE ... W. G. CROOK ..... A. DUPRE ....... W. L. EMMERSON . C. ESTCOURT ..... T. FAIRLEY ....... 9, ..... ......... . . . . . . . . . . . . . . . . . . . . . . . . . . . J. W. GATEHOUSE . C. HARRISON ..... 8. HARVEY ....... J. H. GOSNALL ... . . . . . . . . . . . . . . . . . . ......... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C. W. HEATON ... 0. HEHNER.. ..... C. HEISCH ....... . . . . . . . . . . . . . . . . . . . . . . . . . . . ....... A. HLL ....... A, BOSTOCK HILL . . . . . . . . . . . . . . . . . . . . . . . . . . . . J. F. HODGES.. ... . . . . . . . . . J. HORSLEY. ...... . . . . . . . . . . . . . . . . . . . . . . . . . . . Q. JARMAIN ....... W. JOHNSTONE ... E. W.T. JONES ... . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 ) * - * * * - * J. FALCONER KINO. . . . . . . . . . ......... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....... J. W&T-KNIaH!CS. 9 , ?, ,, ,, 9 , J. Copams LEACH . 9, 9 , 1 , ?* J. B. LEEBODY ... 9 , ... w. F. LOWE ...... . . . . . . . . . . . . . . . R. &ALLEY ...... . . . . . . . H. MEADOWS ..... J. MILNE ....... J. W. MONTGOMEXY. w. MORQA3 ..... * ) 9 9 1, ¶ I ?, 9, S f I , ..... 9 , 9, ...... ..... ..... ...... ...... ...... ..... ..... ...... E. H. MOOBE ..... , , ..... ,, ..... 1 , ..... J. MUTER ........ ,, ........ #' f . * . - - - ' ,, ........ ,, ........ ,, ........ .J. NAPIER ........ .......... .......... ..........W. OXLAND ........ J. PARRY.. ........ J. PATTINEON ...... .......... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . W. PEARCE ........ F. P. PERKINS .... T. A. POOLEY.. .... ,C, H. PIEWE ...... F. M. RIHMIXGTON . . W. S. SAUNDERS . , E . SERGEANT ...... +J. SKEA .......... .J. E. STEAD.. ...... 3 9 .. ............ T. STEVENSON .... 9, 7 9 9 , 9, .... .... .... .... ¶ I .... W. F. K. STOCK.. .. F. W. STODDART .. A. W. STOKEB .... I, .. 9 , .... P. $UTTON ........ ,, ........ , . . . . . . . . . .H. SmTB ........ , , ........ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . W. J. SYKES ...... R. R. TATLOCK .... J. W THOUS .... ,* ,, .... .... c. R. c.'hC=&;J'E: f. TRIPE ..........F. VACHER ........ T. H. WALKER .... w. WALLACE ...... WALLACE, TATLOCR, and CLABK ...... . . . . . . . . *, ...... . . . . . . . . . . . . . . . . ........ . . . . . . . . ........ a. w. 'WIQNEB .... T. Woo~s ........ ?* 9 , .... .... 3lasgom .............. Johnstone ............ Kilmarnock .......... Lanark (County) ...... ttenf rew . . . . . . . . Butherglen .......... 3utherland (County). ... 3reenwieh ............ Plumstesd ............ Woolwich ............ Parsonstown .......... TOTAL .......... Beaoncl hm!f of yeu,THE ANALYST, 107 ~ the paper, he observed near the edge a printed notice to the effect that it was a mixture. Witness produced the aiialyst’s certificate, showing there was an admixture of 49 per ceat. of chicory. Mr. Newton proceeded to cross-examine the insppctor, when Dr.Rayner observed that it mas the public who were prejudiced by having this mixture sold as coffee. Coffee was a very important article of diet, and it was necessary thnt the public should be able to get it pnre. Supposiug anybody wanted a strong decoction of coffee, as th(:y sometimes did, it could not be produced from an article like this. Mr. Newton : You surely mould not purchase Is. coffee for that purpose? Dr. Rayner: If I asked for coffee I should expect to get coffee. For myself, I would take good care not to buy coffee that was ground at the shop; I would grind i t myself. The paper in which the coffee was wrapped had upon it a repre- sentation of Portstown, Jamaica, with a description of the place underneath, then the name of Mr.Turner, and at the bottom this notice -“ This is an admixture in which no injurious ingredient has been used-38 and 39 Vic., cap. 63, s. 3.” Inspector Marshall produced a second Farcel, purchased at the same shop, wrapped as was the parcel bought by Bradburn, the notice being hidden. Mr. Newton urged that the notice printed on the paper was intended to comply with the Act, and in the face of such intention he trusted that the Bench might not feel called upon to inflict a penalty. There was no allegation that Mr. Turner had increased the bulk for the purpose of obtaining a price to which he was not entitled. Mr. Dobson said there was no allegation of a felonious intent ; and the magistrates also said they did not €or Mr. Turner then gave evidence.He said the paper in which the coffee was sold he had purposely had printed in order to compIy with the Act, and he was told by the printers that legal opinion had been taken upon it, and that it was suBcient. In addition to this he told his assistantB to inform customers when they purchased the Is, article, that it was not pure coffee, as it could not be bought at the price, The coffee of which thig was a mixture was a fine plantation coffee-for he never bought anything which was inferior-and with the chicory it was a. much better drink than coffee exclusively. Mr. Newton said he was prepared with an independent witness as to the marketable value of the article sold. The magis- trate’s clerk replied that evidence upon that point was unnecessary, as the marketable value was admitted.Dr. Rayner : Can you dispute the analyst’s certificate ? Mx. Newton : No. Dr. Rayner said that the public, in purchasing coffee, would be taken in by getting an article which was afterwards found to be half chicory. The case was clearly proved, and the defendant would be fined $3 and costs. Re would advise people to buy coffee not ground, and grind it for themselves. So long as all sorts of things were put in, they did not know what they bought. Mr. Newton stated that Mr. Turner had requested him to give notice of appeal. moment believe that Mr. Turner intended anything of the kind. THE WORK DONE DURING 1881 UNDER THE SALE OF FOOD AGT. WE had hoped to have been able to publish in this number the remark8 to which an examination of the accompanying tabulated statement give riae, but as some of the returns have only been received at the very laet moment, we cannot do more at present than print the table, and will refer to the sukiect again next month.BOOKS, &c., RECEIVED. The Chemist and Druggist ; The Brewers’ Guardian ; The British Medical Journal ; The Medical Press ; The Pharmaceutical Journal ; The Sanitary Record ; The Miller ; Journal of Applied Science ; The Provisioner ; The Practitiouer ; New Remedies ; Proceedings of the American Chemical Society ; Le Practicien ; The Inventors’ Record ; Nsw York Public Health ; The 8cieatific American ; Society of Arta Journal; Sanitary Engineer of New York; The Chemists’ Journal; Oil and Drug News; sugar Cane ; Country Brewers’ Gazette ; The Medical Record : Oil and Drug Journal ; The Canada Lancet ; Gas and Water Engineering ; The Grocers’ Gazette ; Columbia School of Mines Quarterly Magazine ; London Water Supply, by Crookes, Odling and Tyid ; Annular Report of the Commissioner of Agrioulture for 1880, Waskington ; Spon’s Encyclopedia of Industiial Arts, Division V.; Journal of Society of Chemical Industry ; Analysis of Potable Water, by Folkard ; Catalogue of the Literature of the Chemistry of Food and Drugs, by A. L. Colby; Annular Report on the Sanitary Condition of Leicaster ; Report on the Temperature of Fresh Water Lakes, and Remarks on the Tastes and Odours of Surface Waters, by Professor Ripley Nichols ; Public Water Supplies of West Cumberlsnd, by A. Etchin, F.I,C.108 TBE ANAIiYST . RECENT CHEMIGAL PATENTS .The following specifications have been recently published. and can be obtained from the Great Seal Office. Curaifor Street. Chancery Lane. London . NO . 1881 Name of Patentee . 3976 P . Jensen . . . . . . 4133 L . T. Wright . . . . 4174 E . G . Brewer . . . . 4193 C . H . Ginningham .. 4195 C . J.Davidson . . . . 4201 E . A . Parnell . . . . 4202 J . W . Swan . . . . 4214 H . E.Nemton . . . . 4241 A . W . Reddie . . . . 4250 E.P. Alexander . . . . 4251 F . Versrnann . . . . 4281 F . Wirth . . . . . . 4305 H . J . Haddan . . . . 4310 A . P . Laurie . . . . 4311 J.H. Johnson . . . . 4360 F . N . Mackay . . . . 4366 W . and H . Marriott . . 4396 J . James and J . C . Lee . . 4397 T . Twynam . . . . 4398 A . W.Reddie . . . . 4405 A.M. Clark . .. . 4418 R.Mackenzio . . . . 4139 3 . Jameson . . . . 4441 J . Deucker . . . . 4455 J . W . Swan . . . . 4456 W . Black and T . Larkin 4478 R . Harrison . . . . 4486 J . B.Readman . . . . 4490 D . Rae . . . . . . 4491 J.Imray . . . . . . 4504 J . Brockie . . . . . . 4508 J . H . Johneon . . . . 4553 P . Jensen . . . . 4555 E.Hagen . . . . 4561 J . B . Kinnear . . . . Title of Petent . .. Electric Arc Lamps . . . . . . . . . . . . 6d . .. Purification of Gas . . . . . . . . . . . . 2d . .. Electric Lamps . . . . . . . . . . . . 8d . .. ElectricLarnps . . . . . . . . . . . . 4d . .. Compound for Coating Iron. to Prevent Rust . . . . 4d . .. Manufacture of Oxide of Iron . . . . . . . . 2d . .. Treating Seaweed to obtain Useful Producta . . . . 4d . .. Manufacture and Re-burning Bone Black . . . . 6d . .. Separating Gases from each other . . . . . . . . 8d . .. Manufacture of Floorcloth . . . . . . . . . . 2d . . . Production of Magnesia and Hydrochloric Acids from Chloride of Magnesium . . . . . . . . 2d . .. Electric Lamps . . . . . . . . . . . . 2d . .. Secondary Batteries . . . . . . . . . . . . 4d . .. Electric Lamps . . . . . . . . . . . . 6d . .. Manufacture of Snow . . . . . . . . . . 6d . . . Treating Nitrogenous Substances to obtain Ammonia Therefrom . . . . . . . . . . . . 6d . .. Carbons for Electric Lamps . . . . . . . . 2d . . . Sccondary Batteries. or Electrical Accumulators . . 2d . . . Calcining Sulphide Ores of Copper and other Metah . . 6d . . . Recovering Nitric. Sulphnric and Muriatic Acids from . . Secondary Batteries for Effecting Electrical Storage . . 4d . . Furnaces for Extraction of Sulphur from its Ores . . 4d . Prim . .. Incandescent Electric Lamps . . . . . . . . 4d . .. Manufacture of Magnesia, . . . . . . . . . . 4d . .. Producing the Electric Light . . . . . . . . 10d . .. Incandescent Electric Lamps . . . . . . . . 6d . Lye Products of Manufacture of Benzole . . . . 2d . .. Electric Lamps . . . . . . . . . . . . 6d . .. Obtaining Oxides and Salts of Certain Metals 4d .. Artificially Producing Snow . . . . . . . . 26 . .. Electric ArcLamps . . . . . . . . . . . . 6d . . . . . . . . Manufacturing Soda by the Ammonia Method . 6d . . . Production. Collection. and Storage of Electricity . . 4d . . . Charging and Using Secondary Batteries . . . . 6d . . . Apparatus for Production and Application Of Ozonized Oxygen . . . . . . . . . . . . . . 2d . Destroying Putrescible Matter of Sewage. Separating the Solid Matter. and Obtaining Ammonia . . . 4d . . . 4632 J . S . Sollon . . . . . . Secondary Batteries . . . . . . . . . . . . 2d. 4636 F . M . Lyte . . . . . . Treating Ores and Metallic Compounds. or Residual 384 W . R . frake . . . . . . Production of Aniline and Toluidine . . . . . . Bd . 834 w . &Lake . . . . . . El8otriaLamps . . . . . . . . . . . . Bd . Products Containing Silver. Lead. or Copper .. 4d. 1882 .

ISSN:0003-2654    

DOI:10.1039/AN8820700104

出版商:RSC    

年代:1882

数据来源: RSC