166 



PROCEEDINGS OF SECTION B. 



cent, of mercuric chloride, while not materially depressing the freez- 

 ing point, will keep the milk for about two days. This diy mercuric 

 chloride was added to the milk by running a few drops of very strong 

 alcoholic solution of mercuric chloride into the bottle into which the 

 milk was to be put, the number of drops to contain mercuric chloride 

 equivalent to '01 per cent, on the amount of milk to be added to the 

 bottle. The alcohol quickly evaporates, and can be blown out of the 

 bottle, leaving a deposit of dry mercuric chloride in a very fine state 

 of division, in which it is easily and quickly dissolved. The depressing 

 effect of the alcohol on the freezing point is thus avoided. While 

 this method of preserving might be useful for collecting ordinary 

 samples, it could not be used by inspectors taking samples under the 

 Health Act, as any addition of this kind would certainly lead to dis- 

 putes in court. 



TABLE D. 



Summary.- — The results recorded in Tables B and C show that 

 the determination of the freezing point of a milk which has not 

 fermented affords a ready means of determining whether water has 

 been added to the milk or whether the milk is naturally poor. 



