TECHNICAL QUESTIONS. 13 



7. On the presence of tin in certain canned foods (1908). Dr. G. S. Buchanan and 

 Dr. S. B. Schryver, D. Sc. 



8. On "facing" and other methods of preparing rice for sale (1909). Dr. J. M. 

 Hauiill. 



9. On the application of formaldehyde to meat (1909). Dr. G. S. Buchanan and 

 Dr. S. B. Schryver, D. Sc. 



10. On the use of preservatives in cream (1909). Dr. J. M. Hamill. 



11. On a parasitic condition met with in Australian beef (1911). Dr. A. W. J. Mac- 

 Fadden and R. T. Leiper. 



12. (a) On the bleaching of flour and the addition of so-called "improvers" to flour 

 (1911). Dr. J. M. Hamill. 



(b) On the chemical changes produced in flour by bleaching (1911). Dr. G. W. 

 Monier- Williams . 



13. On the presence of calcium sulphate in baking powder and self-raising flour 

 (1911). Dr. J. M. Hamill. 



As has been pointed out, the Local Government Board exercises a 

 directing hand in the administrative work of the sale of food and 

 drugs act as applied by the counties, boroughs, etc. When it appears 

 that through laxity of method, or otherwise, satisfactory adminis- 

 tration is not being obtained, the board recommends that the local 

 authorities make such changes as must result in a more satisfactory 

 state of affairs. 



The reports of the inspectors of foods appear to have been of great 

 value in aiding the proper and forceful administration of the law. 

 With few exceptions, the food laws of Great Britain have no stand- 

 ards incorporated in the law itself or published otherwise for the 

 guidance of manufacturers or the local authorities and analysts. In 

 these reports of the inspectors suggestions for standards have been 

 made, which appear to be of considerable value and assistance. For 

 example, in Dr. MacFadden's report on "Lead and arsenic in tartaric 

 acid, citric acid, and cream of tartar," a standard is suggested which 

 imits the lead and arsenic * to a limit, respectively, of one-seventh 

 and one one-hundredth grain in 1 pound of these substances. The 

 lead figure was based on a " trade standard" which had been used 

 for cream of tartar for some time, while the arsenic standard was 

 based on the Final Report of the Royal Commission on Arsenical. 

 Poisoning (1903). Again, Dr. Hamill, in his report "on the prepara- 

 tion and sale of vinegar, in relation to the administration of the sale 

 of food and drugs acts," discusses the fraud perpetrated on the con- 

 suming public because of an incorrect description in connection with 

 the sale of various types of this food product, and states that if 

 proper administrative control could be given to definitions similar 



those found in the United States 2 it would operate to the advan- 

 tage of the consumer and dealer. 3 



1 Calculated as arsenious oxid. 



J Circular 19, Office of the Secretary, United States Department of Agriculture, "Standards of purity for 

 bod products." 



s Report on work of the inspectors of foods for 19CH>-1908. A report by G. S. Buchanan, M. D., B. Sc. 

 (1909). 



