Adulteration of Food. By Douglas C. Bartley. (Stevens and Sons.)—This
is a statement of the statutes that have been passed on the subject of food adulteration. These began with the 5 George I., cap. 11, though in those days our legislators' concern was not that her Majesty's subjects should be protected, but that the Customs should not suffer loss. The first Act levelled directly at the practice of adulteration was 6 and 7 William IV., cap. 37. This was designed to protect the manufacture of bread. It gave considerable latitude, for it permitted besides the usual sorts of corn, buckwheat, peas, beans, rice, and potatoes. The Acts that regulate the present practice are the 38 and 39 Vic., cap. 63, and the 42 and 43 Vic., cap. 30. Then we have the "Margarine Act" of 1887 and the "Fertilisers and Feeding Staffs Act" of 1893. Yet more important than the Acts are the cases which have arisen under them. These are duly stated.
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