The Bulletin. 



53 



use of the preservative is to prevent the fruit souring or spoiling 

 when it is poorly and imperfectly dried. By the use of the preserva- 

 tive more moisture could be left in the fruit without the danger of 

 it spoiling. As dried fruit is usually sold by weight, any moisture 

 left in it would increase its weight and be sold at the price of the 

 fruit. 



The bleaching agents are of course used to improve the appear- 

 ance of the fruit, or prevent it turning dark on drying. 



Under this head only 23 samples were examined. They appeared 

 to be true to name, and were tested for preservatives and bleaching 

 agents. Seven, or 30 per cent of them, proved to contain sulphites 

 which act both as a preservative and bleaching agent. 



OR DRIED FRUITS— NO ADULTERATION FOUND. 





Adulterants. 



Preservatives. 



4376 None found 



I 

 4377i— -do 



I 

 4378 —-do 



4379- — do 



4381 - — do 



4382- — do 



4383— -do 



4384- — do 



4385- — do 



4386- — do 



4387 - — do 



4389- — do 



4391! — do 



Colorinfir Matter. 



4394 - — do . 

 4395-— do. 

 4397- — do. 



None found- 



— _do 



—do 



..do 



._do 



-do 



..do 



..do 



.-do 



..do 



-do 



-do 



-do 



-do 



-do 



-do 



Remarks. 



Fruit in grood condition, 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 



do. -" 



do. 

 do. 

 do. 

 do. 

 do. 



