I 4 MILK' [n 



has drawn up, as a result of a thorough consideration 

 of the whole subject, the following standards, which 

 express the minimum amount in which these in- 

 gredients should be present in a genuine sample of 

 milk : 



Total Solids . . . 11-5 per cent 

 Fat 3-0 



Solids not Fat . . .8-5 



In support of the reasonableness of the above 

 standards, it may be mentioned that Sir Charles 

 Cameron, M.D., the Public Analyst for Dublin, has 

 never found the total solids in mixed milk to fall 

 below 12 per cent. The practical importance of the 

 point is very great, since on it depends the efficient 

 working of that portion of the Sale of Foods and 

 Drugs Act which refers to the adulteration of milk : 

 a form of adulteration which, we may add, is most 

 commonly practised. For example, if a sample of 

 milk should be found to contain only 2 per cent of 

 fat, on what grounds, it may be asked, would a Public 

 Analyst be justified in regarding it as adulterated, since 

 the analyses of milk known to be genuine have shown, 

 as we have above pointed out, an amount of fat less 

 than this ? A superficial consideration of the subject 

 seems to point to the conclusion that the condemning 

 of such a sample would be unjustifiable. Now, as 

 the law at present stands, there is no doubt that 

 there is something to be said for such a contention.- 



