520

toil required by the City millinery establishments should belessened and removed. For this object we give the subjectevery publicity in our power, and entreat our readers to dowhat they can to lighten the harsh treatment of this suffering.class. The demands upon the physical capabilities of these.helpless sufferers are so perfectly monstrous, and the hoursof work so many beyond, even under favourable circumstances,their health and strength would endure, that we feel sure,before long, employers at these establishments will be com-pelled to revise their system; and we think that this resultwill be more effectually thrust upon them by the moralweight of public opinion than by having recourse to legis-lative codes or penal enactments.

The British public-and we do not know that the medicalprofession is an exception-are much too fond of expendingtheir sympathies, and directing all their aspirations to dis-tresses which exist amongst nations and classes removed

.from their observance. We trust, however, that our country-men will set themselves to remove this "blot on the metro-

polis ;" and so relieve the sufferings, and diminish the "sixteenhours’ daily drudgery" of the City dressmakers. The aid of

.the profession in promoting a labour so truly noble and

,philanthropic will not be solicited in vain.

THE

ANALYTICAL SANITARYCOMMISSION.

RECORDS OF THE RESULTS OF

MICROSCOPICAL AND CHEMICAL ANALYSESOF THE

SOLIDS AND FLUIDS

CONSUMED BY ALL CLASSES OF THE PUBLIC.

"" To attack vice in the abstract, without attacking persons, may be safefighting indeed, but it is fighting with shadows."

BUTTER,AND ITS

ADULTERATIONS.

As the method of making butter may not be known to ’many of the readers of this report, we will proceed, beforeentering upon the consideration of its adulterations, to give avery brief outline of the manner in which butter is usuallyprepared.

Butter is made for the most part from cream; the creamis collected from time to time, and placed in a coveredjar, until sufficient has been obtained, when, having becomesour by keeping, it is submitted to the process of churning.

Butter is also prepared in small quantities from sweet,cream, and this kind is esteemed a great delicacy. Veryexcellent butter is likewise sometimes made from full or

.entire milk; the disadvantages of this method are, the largequantity of fluid to be acted on by the churn, which rendersit necessary that steam or some other powerful mechanicalmeans should be had recourse to, and the length of timewhich elapses before the butter forms.As soon as the butter has formed, it is removed from the

churn, and well washed in water, it being kneaded at thesame time until as much as possible of the adherent and in-corporated whey is removed; this is known by the waterceasing to become turbid and milky. If intended for salt

butter, the salt should be added as soon as possible afterchurning and washing, as, left for any length of time, thebutter is apt to become rancid. Great attention should bepaid to the quality of the salt used; the best descriptions arerock salt, and that prepared from salt springs. Sea salt,generally, is not so good, on account of the presence of sul-phate of magnesia, which renders it somewhat bitter, as wellas of chloride of calcium, which has a strong affinity for water,even attracting it from the atmosphere.

It would be out of place in this report to enter into thepractical minutiae of butter-making, such as the temperatureat which the cream or milk should be churned, the best kindsof churn, the methods of churning, &c., all points of thegreatest importance.The oily or buttery part exists in milk in the form of

innumerable, very distinct globules, of various sizes. Theeffect produced by churning is to break down these globules,which then run together, and thus form butter. The ope-ration of the churn is therefore chiefly, if not entirely,mechanical.

Referring to works treating on Food, we do not meet withany facts relating to the adulteration of butter. We will nowproceed to give the results of the analyses which we haveinstituted.

RESULTS OF THE MICROSCOPICAL AND CHEMICAL EXAMINATIONOF FORTY-EIGHT SAMPLES OF BUTTER, BOTH FOREIGN ANDHOME-MADE, AS IMPORTED, AND AS PURCHASED OF RETAILDEALERS.

FOREIGN BUTTER AS IMPORTED.

HOLLANDS.

18t Sample.Analysis.—100 lbs. or parts consist of 17’07 water, 1’97 salt, and

80-96 parts of butter.2nd Sample.

Analysis:-100 parts consist of 17’69 water, 1°53 salt, and 80’78bv,tter.

3rd Sample.Analysis.--100 parts consist of 24°34 water, 4’37 salt, and 71.29

butter.4th Sample.

Analysis.—100 parts consist of 18’89 water, 1’60 salt, and 78’51butter.

5th Sample.Analysis.—100 parts consist of 18°02 water, 3’94 salt, and 78’04

butter.Bosa.

6th Sample.Analysas.—100 parts consist of 8’48 water, 3’31 salt, and 88’21

butter.

This sample, as well as samples 7 and 9, were not submittedto analysis until some time after they had been received, andit was evident., from their dried and contracted appearance,although contained in a wooden box, that they had lost aconsiderable part of their water. This is also shown to havebeen the case by the results of the analyses. These analysesare instructive, then, as showing the loss of weight whichbutter sustains by keeping.

7th Sample.Analysis.—100 parts consist of 916 water, 2°50 8alt, and 88’34

blttter..8th Sample.

Analysis.—100 parts consist of 15’60 water, 1.59 salt, and 82’81butter.

OSTEND.

9th S’ample.Analysis.—100 parts consist of 4’18 water, 2°32 salt, and 93’50

butter.TRALEE.

10th Sample..A nalysis.-100 parts consist of 0’25 water, 4’53 salt, and 95’22

butter.AS OBTAINED FROM RETAIL DEALERS.

SALT BUTTERS.

11th Sample.Purchased-of T. Hunt, 108, Whitechapel-road.

Analysis.—100 parts consist of 1’’74 water, 4’94 salt, andI 79’32 butter.

521

12th Sample.Purchased-of J. Reilly, 75, Whitechapel-road.

Analysis.—100 parts consist of 16’84 water, 5’61 salt, and77.55 butter.

13th Sample.Purchased-of W. Corney, 55, Whitechapel-road.Analysis.-100 parts consist of 14·69 water, 5·04 salt, and

80’27 butter.14th Sample.

Purchased-of E. Mellor, 36, Whitechapel-road.Analysis.—100 parts consist of 16’44 water, 3.49 salt, and

80-07 butter.15th Sample.

Purchased-of S. Garratt, 6, Whitechapel-road.Analysis.-100 parts -consist of 14’53 water, 5’00 salt, and

80-47 butter.16th Sample.

Purchased-of J. Griggs, 123, Brick-lane, Spitalfields.Analysis.-100 parts consists of 14·36 water, 3’71 salt, and

81’93 butter.17th Sample.

Purchased-of R. W. Ormston, 116, Brick-lane, Spitalfields.Analysis.—100 parts consist of 13-73 water, 4-25 8alt, and

82’02 butter.18th Sample.

Purchased-of J. Hooker, 18, Brick-lane, Spitalfields.Analysis.-100 parts consist of 16’46 water, 5’96 salt, and

77-58 butter.19th Sample.

Purchased-of J. Naylor, 9, Osborne-street, Whitechapel.Analysis.-100 parts consist of 16’91 water, 3.87 salt, and

79-22 butter.20th Sample.

Purchased-of J. Naylor, 9, Osborne-street, Whitechapel.Analysis.-100 parts consist of 26’22 water, 5’53 salt, and

68’25 butter.21st Sample.

Purchased-of J. H. Crump, 59, Hackney-road.Analysis.-100 parts consist of 1500 water, 400 salt, and

81-00 butter.22nd Sample.

Purchased-of G. Edwards, 187, Kingsland-road.Analysis.-100 parts consist of 1310 water, 332 salt, and

83’58 butter.23rd Sample.

Purchased-of G. Deane, 1, Cross-street, Hoxton New Town.Analysis.—100 parts consist of 1207 water, 824 8alt, and

79-69 butter.24th Sample.

Purchased-of G. Webb, 234, Shoreditch High-street.Analysis.-100 parts consist of 2860 water, 368 salt, and

67’72 butter.25th Sample.

Purchased-of J. F. Brooks, 160, Shoreditch.Analysis.—100 parts consist of 1269 water, 7.12 salt, and

80-19 butter.26th Sample.

Purchased-of H. Dennis, 141, Shoreditch, High-street.Anulysis.-100 parts consist of 17.48 water, 4.94 salt, and

77.58 butter.27th Sample.

Purchased-of J. Tate, 118, Shoreditch, High-street.Analysis.-100 parts consist of 21-61 water, 200 salt, and

76.39 butter.28th Sample.

Purchased-of C. Peowrie, 23, Church-street, Slioreditch.Analysis.—100 parts consist of 14:-70 water, 5.17 salt, and8013 butter.

29th Sample.Purchased-of Messrs. Cory and Williamson, 177, Bishopsgate- I

street Without.Analysis.—100 parts consist of 1655 water, 3’85 salt, and

79.60 butter.30th Sample.

Purchased-of W. Carr, 151, Bishopsgate-street Without.Analysis.-100 parts consist of 14.44 water, 448 salt, and8108 butter.

31st Sample.Purchased—of Beck and Murley, 149, Bishopsgate-street

Without.Analysis.-100 parts consist of 1400 water, 2.73 salt3 and

83’2’i’ butter.32nd Sample.

Purchased-of Price and Soh, 124, Bishopsgate-streetWithout.Analysis.-100 parts consist of 962 water, 3’10 salt, and

87-28 butter.33rd Sample.

Purchased-of Fitch and Son, 66, Bishopsgate-street Within.Analysi8.-100 parts consist of 17-82 water, 6’16 salt, and

76-02 butter.FRESH BUTTERS.

OSTEND.

34th Sample.Purchased-of T. Hunt, 100, Whitechapel-road.Analysis.-100 parts consist of 13’37 water, 160 salt, and

85’03 butter.35th Sample.

Purchased-of G. Webb, 234 Shoreditch, High-street.Analysis.-100 parts consist of 1366 water, 1·54 salt, and

84.80 butter.36th Sample.

Purchased-of H. Dennis, 141, Shoreditch, High-street.Aitalysis.-100 parts consist of 12’49 water, 291 salt, and

84-60 butter.37th Sample.

Purchased-of Auckland and Needham, 191, Shoreditch,High-street.Analysis.-100 parts consist of 12-60 water, 3’74 salt, and

83’66 butter.This sample contains as much salt as many salt butters.

The proportion of salt in sample 36 is also more considerablethan is usual in Ostend butter.

38th Sample.Purchased-of R. Nettleship, 67, Shoreditch, High-street.

Analysis.-l09 parts consist of 14-l’O water, 198 salt, and83-32 butter.

39th Sample.Purchased-of W. Carr, 151, Bishopsgate-street Without.

Analysis.-100 parts consist of 15.43 water, 1’30 salt, and83’27 butter.

40tIz Sample.Purchased-of Beck and Murley, 149, Bishopsgate-street

Without.Analysis.—100 parts consist of 11’53 water, 1.49 salt, and

86’98 butter.41st Sample.

Purchased-of Price and Son,124, Bishopsgate-street, Without.Analysis.-100 parts consist of 11’56 water, 0’98 8alt, and

87’46 butter.42nd Sample.

Purchased-of Fitch and Son, 66, Bishopsgate-street Within.Analysis.-100 parts consist of 12’23 water, 0’84 salt, and

86 93 butter.43rd Sample.

Purchased-of G. Edwards, 187, Kingsland-road.Analysis.—100 parts consist of 18’TO water, 4’43 salt, and

76’87 butter.This, although sold as fresh, is evidently a salt butter.

44the Sample. _

Purchased-of J. Barnett, 96, Leadenhall-street.Analysis.—100 parts consist of 1284 water, 6’44 salt, and

80’72 butter.’ ) This, although sold as fresh, is likewise evidently a salt

butter. ENGLISH.

45th Sample.Purchased-of C. Fenn, 27, Frith-street, Soho.’

1 Analysis.-100 parts consist of 13-19 water, 0 36 salt, and86’45 butter.

522

46th Sample.Pnrchased of Webber and Son, 1, Brewer-st., Golden-square.

Analysis.—100 parts consist of 11-29 ivatr, 0-64 salt., and88’07 butter.

47th Sample.Purchased-of J. Howell, 53, Great Windmill-street.

Analysis.—100 parts consist of 13-16 water, 0-30 salt, and8654 butter.

48th Sample.Purchased-o.‘ J. H. Stocker, 42, Great Ryder-street, St,

James’s., Analysis.—100 parts con sist of 12.07 water, 0’0’l salt, and

8723 butter.

The above results will be best understood as arranged in thefollowing table :-

RESULTS OF THE ANALYSES OF FORTY-EIGHT SAMPLES OF DIFFERENT BUTTERS,ARRANGED IN A TABULAR FORM.

From an examination of the above table of results it

appears-1st. That all the salt butters examined contained variableand usually very large quantities of water, the amountranging, with one exception, from 8’48 to 28’60.

2ndly. That the fresh butters likewise contained variableand often considerable quantities of water, but in mostcases very much less than in the salt butters, the quan-tities ranging from 4-18 to 15’43.

3rdly. That the quantity of salt contained in the salt buttersvaried from 1-53 to 8’24, showing that no fixed rule isacted upon in salting butter.

4thly. That in the fresh butter8 the salt varied from 0’30to 2’91.

5thly. That the per-centages of butter contained in thesamples ranged from 67.72 to 96-93; that is, some of thesamples contained 20, 30, and in one case even nearly 35per cent. of water and salt.

Now the presence of both water and salt in butter in excesscannot be re,gnrded in any other light than as adulterations.;To many of the above samples, no doubt, a quantity of salt,

over and above the amount necessary to ensure the preser-vation of the butter, has been purposely added to increase the’’weight and bulk; in fact, for the sake of adulteration.

It is equally certain that water has been added forthe same purpose, it being stirred up with the butter while

! this is in a semi-fluid state, and thus becoming incorpomted

523

with it in the act of consolidation. This fraud we showed ina previous report was sometimes practised with lard.The quantity of water contained in some inferior descrip-

tions of butter, especially "Bosh," and the worst kinds of"Hollands," is really enormous. A simple method of deter-mining approximately the amount of water present in anysample, is to melt the butter, fill a small bottle with it, andplace it near the fire for half an hour or so; the water, as alsothe salt, will sink on account of their weight. In many casesit will be found that the water constitutes a fourth, or even athird of the article. The water thus separated has usually amilky appearance, conveying the impression that it containsflour-an impression, however, which in all the samples wehave examined, has proved to be erroneous. This appearancehas doubtless deceived many, and has led to the report thatbutter is frequently adulterated with various farinaceous sub-stances. There is no question but that some butters, espe-cially the low kinds known by the term " Bosh," were formerlyadulterated in this way, and they may still be so in some rarecases. There is reason to believe that some years since theadulteration of butter with flour was rather common. Mr.Miller, a very intelligent butter-factor, of WellingtonChambers, London Bridge, some time since brought thissubject before the Provost of Glasgow, who declared thewhole of the butter so adulterated to be forfeited. Morerecently Mr. Miller directed the attention of the City autho-rities of London to this matter, but did not succeed in movingthem to take any steps in it.Perceiving, then, to what an extent salt butter is adul-

terated with both water and excess of salt, we very muchdoubt whether any saving is effected by the public by the useof this description of butter; although nominally cheaper, itis questionable whether it be not really dearer in the end.We believe that the most economical kinds of butter forgeneral use are the cheaper fresh butters, as Ostend. Webelieve also that dealers experience great loss on salt hutters,since they so rapidly lose weight on exposure, by the evapo-ration of the water contained in them, as also by its escape inconsiderable quantity from every incision made into suchbutters. We were formerly under the impression that thebeating of butter, which we so often see performed behind thebutterman’s counter, was for the purpose of incorporating anadditional quantity of water with it, we now know that thereal object is to impart a uniform appearance to the butter,and to freshen it up: there is in this process a further lossof water, and consequently of weight.

LARD, AND ITS ADULTERATIONS.In the Report upon Lard, we stated that the flare was I

melted in " coppers;" we did not intend to imply by this thatthe vessels employed in lard-rending were made of that metal:they are usually of iron.The mode of applying heat to the flare varies in different

cases. When lard is made on a small scale the flame is often

applied directly to the containing vessel; sometimes the flareis melted in a water-bath, but usually the heating medium issteam, which is contained in the interval between the innerand outer vessel or pan; occasionally a jet of steam is throwndirectly upon the flare contained in the copper.From information received from a respectable lard-render,

it appears that the addition of a small quantity of muttonsuet to lard is very common. It is used more particularly inwarm weather, and with soft lards, especially American lard,which differs from ordinary lard, in that it consists of theentire fat of the pig melted down, and not, as is the casewith the best English lard, of the fat only which surroundsthe kidneys. Mutton suet, being a hard and firm fat, im-parts to soft lards, even when added in very small quatities,the consistence and solidity requisite.

Medical Societies.

MEDICAL SOCIETY OF LONDON.

DR. FORBES WINSLOW, PRESIDENT.

DR. CRISP made the following communication—ON THE RECORDED DEATHS FROM CHLOROFORM.

Although we may not agree respecting the propriety of the almostgeneral administration of chloroform in surgical operations andduring labour, all, I think, must admit the advantage of collecting,from time to time, the statistics of the deaths from this agent,and the period, I believe, is not far distant when the question

respecting its general utility will receive the serious considera-tion of the medical profession. The benefits attending theadministration of chloroform in many instances are undeniable,but the important inquiry has yet to be instituted, as to the pre-ponderanee of the good over the evil? and especially as to theconsecutive influence of anaesthetics upon the constitution. InSeptember, 1850, I had collected thirteen deaths from chloroform,beginning with the first at Newcastle, 1848. In August, 1851,the table had increased to sixteen, and, in February, 1852, (asstated at this Society,) to twenty cases. It is now my intentionto add to the former statistics the deaths that had occurredbefore their publication, and were accidently omitted, and thosefatal cases which have been made public since the period alludedto. I may premise that I have reason to believe that manydeaths, both immediate and consecutive, have occurred in thisand other countries, from the use of chloroform, which are atpresent unknown to the profession. It is also fair to state that Ii was early prejudiced against the general employment of anoes-thetic agents in consequence of having witnessed (in some cases)their fatal influence upon the lower animals ; but more especiallyfrom having assisted, in 1847, at the autopsy of a gentleman, whounderwent a tedious opprafon, under the influence of ether, by alate eminent surgeon. The patient had had one attack of asthmaprevious to the use of the knife. He died a few days after theoperation, of congestion of the lungs, and apparently he neverrecovered from the effects of the ether. The following are thenames of the countries and the places in which the forty-tworecorded deaths occurred which form the present tahles, so thatthe cases, which are published in the British and Foreignjournals, can be referred to if necessary :ņEnglandņLondon :Mr. Robinson, Stepney Union, Dj-eadnoug7it Hospital-Ship,Guy’s, St. Thomas’s, St. George’s, St. Bartholomew’s, andUniversity Hospitals. Newcastle: (The first case, Jan. 1848)Sheffield, Leeds, Shrewsbury, Chipping Norton. Scotland:Glasgow, Govan, Melrose, Edinburgh, (case alluded to byProfessor Simpson.) Ireland: Cavan Infirmary. Australia:Melbourne, Ships MauTitÙ-8, Hydra bad. America: New York,Cincinnati, Boston, (2,) Chelsea, Newhaven, Massachusets.France: Paris, (2,) Lyons, Langes, Strasbourg, Boulogne,Avignon, Orleans. Other countries: Bruges, Ulm, Stockholm,Berlin, Hanover, and Madrid.--Besides these examples manycould be found that might fairly be classed amongst the above ;thus, it is stated, in Dr. Snow’s paper, in the London J01-rnal ofMedicine, 1852, that three persons died during the Frenchrevolution, under the influence of chloroform ; but, as the opera-tions were of a grave character, Dr. Snow, perhaps with justice,excludes these cases. It must be observed also that if I had,included the deaths from ether the tale would have been greatlyincreased. I could also add many examples in which the life ofthe patient had been in great jeopardy from the use of thisagent, but two or three will suffice.-A strong, healthy butcher,aged thirty-seven, at St. Bartholomew’s Hospital, when about tobe operated upon by Mr. Stanley, inhaled chloroform for twelveminutes, and this not producing the desired effect, some wasdropped upon lint, and applied to the nostrils; the pulseceased at the wrists, and the patient appeared to be mori-bund, but by the speedy use of ammonia, cold air, and blowsupon the epigastrium, the man recovered. The most instruc-tive instances of this kind that I have met with are thoserelated by Dr. Charles Dufour (L’ Union ]l,Iédicale, March,1852). M. Ricord castrated a strong, healthy man, agedthirty-seven. Chloroform was administered on sponge, and theman suddenly, as in Mr. Stanley’s case, appeared to be dying.M. Ricord immediately applied his mouth to that of the patient,continued artificial respiration in this manner for some time, andsaved the man’s life. M. Ricord stated that four similar in-stances had occurred to him, in which he successfully adoptedthis mode of treatment; but in another case, in which he did notpursue it, the patient died. But the question of vital interest isthat respecting the ultimate effects of this agent. If one thousand-

patients are operated upon under the influence of chloroform,and one thousand women inhale it during labour, will theseindividuals be afterwards in as healthy a condition as the samenumber of persons who, under the like circumstances, have notbeen chloroformed ? This is a question now difficult to answer,but it is one that deserves to be seriously considered. Does theavoidance of pain or of nervous disturbance compensate for thedanger, immediate or consecutive, that may attend the adminis-tration of chloroform ? In a report made to the Academy ofMedicine by M. Jules Guerin (Ga:Atf! Médicale, 1853,) relativeto consecutive deaths from chloroform, M. Guerin says, " hebelieves that these cases are very numerous, and that, on making

. inquiries of many surgeons both in Paris and in the provinces,, most of theIl have confessed that they have had occasion to

regret the occurrence of these accidents." -Ir. Warren, of