Annual report of the public analyst appointed for the parish of Kensington for the year ended 31st March, 1889.

  • Cassal, Charles E.
Date:
1889
Catalogue details

Licence: Public Domain Mark

Credit: Annual report of the public analyst appointed for the parish of Kensington for the year ended 31st March, 1889. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    15 Ahnofinal Milk.—With respect to the samples repotted as “ abnormal,” of which there were 13, they were all Milks containing large proportions of Fat, in amonnts varying from 6*17 to 12‘4() per cent. The following pei'centagcs of Fat were yielded by these thirteen samples:—12’4C, 8*84, 8'43, 8T, 80, 7’6, 7‘5, 7’i), 7'43, ()‘5S, (5'5, ti-4, and 6‘17. Ex[»lanatory re- marks upon the presence of abnormal amonnts of Fat in Milk have been made in previous Reports. ^Mnfefior }filk.''—The 32 samples returned as “Inferior and probably xVdulterated ” were all of very bad quality; all of them being exceedingly poor in Fat. In these cases the Milks had most probably been purposely deprived of some proportion of their Fat, but the amounts left did not admit of tbe samples being reported as adulterated, having regard to the existing necessity for calculating results upon low standards of quality which has been alluded to above ; but it is altogether misleading to re{)ort IMilks of this description as “ Genuine,” and it is important to ascertain, for administrative ])urposes, where and under what circumstances they were sold. A per- manent record of these sales is of much value in the working of the Acts. It is remarkable that fully .17 samples of “ Inferior ’’ Milk were taken during a single quarter. “ Geimine Milk.’^—Of the 126 samples of Milk reported as “ genuine.” 42 were of good quality, 69 were of fair average quality, and*15 were poor IMUks. The percentages obtained from the data in Table III. relating to the other principal articles of Food dealt with, are given in the following Table {VIII.), and are compared with those obtained during the three })receding years.
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