202 
PROCEEDINGS OF THE VICTORIA INSTITUTE. 
forthwith succumbed to contraction of the stomach, owing to the 
inordinate quantity of alum with which the flour had been adul- 
terated. The third fly was slaking his thirst in the contents of a 
milk jug, when violent spasms suddenly convulsed his frame, 
and he soon gave up the ghost, a victim to chalk adulteration. 
Seeing this, the fourth fly, muttering to himself the sooner it's 
over, the sooner to sleep, alighted upon a moistened sheet of 
paper exhibiting the counterfeit presentment of a death’s head 
above the inscription “ Fly Poison.” Fearlessly applying the 
tip of his proboscis to this device, the fourth fly drank to bis 
heart’s content, growing more vigorous and cheerful at every 
mouthful although expecting each would be the last. He did 
not die, but on the contrary thrived and waxed fat, for even 
the fly pad was adulterated.” 
, , f hl .Y s what yo , u Wlil find ia the newspapers, and they are 
but highly coloured word pictures of actual facts I will 
endeavour to place before you' this evening the facts, so far as 
they relate to us locally, without the artistic colouring. 
difcLtd aif, " tl " S 0rd " ° f “» * 
SECTION I. — Cereals. 
Xceo? :iumlfl d 0 Ulterat r f • a f ™ da1 ^ factor ' S 
presence ot alum ,n flour or bread is now of rare occurrence. 
SECTION II— Spirituous Liquors. 
i <«"«■»». ** «* 
Rum is adulterated with w i l i Ude Um l° ca i manufacture 
Some persons think his ZTj the ,e S al ^ of strengtl 
view; but rum isV ' l adVa f«® from a moral point c 
taken in excess. Of the brand’ ° n ? an iatox > ca nt whei 
that is not genuine but for UUp ° r \ ed ’ 1 fear *ere is mucl 
on, this is not often tested T V ich 1 ^1 explain late 
but much of it consists of <r n in e imported is genuine 
It is a popular drink, and there is Senate ^ SU ® cieat, y matured 
for any brand that maintains its standard of b ?- & Wge den,am 
large quantities of wine, as might he. f qua ¥^ We impor 
into which the French element* enter* x ^? ctec ^ * n a community 
Claret imported is excessively acid an d 7 Iarge1 /- Much of tb< 
for many of the digestive d£de r « answerabl « in my opinior 
Moreover, these winet containTlffiVn°t a “° ng “ 
ent alcohol to preserve 
