CARMODY — FOOD ADULTERATION. 
211 
“ And what is the percentage of water, naturally present in milk 1 ” 
asked the S.J.P. 88 per cent, the Analyst replied : What, says 
the S.J.P., 88 per cent, plus 30=118 per cent, water ! Why, that 
is 18 per cent, more water than is found in water itself. I dismiss 
the case ! {Laughter.) 
At the close of the lecture, His Excellency called upon 
several gentlemen present to offer any remarks they thought 
desirable, 
Mr. Wilson, President of the Chamber of Commerce, ex- 
pressed Lis appreciation of the lecture, and of the fearless manner 
in which Professor Carmody had handled his subject. It was 
his opinion, as President of the Chamber of Commerce, that such 
a lecture would be of enormous advantage to the colony at large, 
especially the portion relating to cocoa and sugar. As to the 
adulteration of olive oil, he remarked that the question was 
discussed by the Chamber six or eight months ago, when the 
general opinion was that the addition of cotton seed oil was an 
advantage, giving the olive oil that nutty flavour so much 
admired in Prance ; in consequence of which opinion he wished, 
though he scarcely expected to be successful, to induce the Legis- 
lature to introduce an act, allowing this particular adulteration, 
upon condition that the bottles be marked “ not pure olive oil. 
Mr Randolph Rust said he had come to be instructed and 
amused, and he had been both instructed and amused by the 
lecture, and did not expect to have to speak, but he W1S “® C ( o 
draw attention to the common and serious adulteration ot G on- 
densed Milk, in spite of its asserted purity. He agreed that it 
was the “only true and natural food for infants,” and argued 
that for that very reason it was essential to guard against 1 s 
adulteration. 
Mr. Hamel Smith did not like the ugly word adulteration. 
It was the common practice for the public to lay the crime on 
the manufacturer, and as he was not a manufacturer, he trusted 
that those present would believe in his complete disinterestedness. 
He thought it very unfair to expose the manufacturers ot cocoa 
in the way the lecturer had, for it must he remembered that all 
they did was to adapt themselves to the public ta_ste, anc so 
long as Englishmen expected to get a good cup o cocoa y 
pouring boiling water upon a grated powder, so long wou y 
dislike pure cocoa. They should learn to thoroughly boil it m 
milk, and then they would be surprised at the result, hie also 
desired to say a few words as to keg butter. In t ns 10 c ima 
it is necessary to have plenty of salt and brine to preserv e le 
butter, and this extra salt is not charged for as u tei \ 
