H.—23.

REPORT on the ANALYSIS of TWENTY SAMPLES of BREAD received from Constable H. BEAUMONT, 19th May, 1879.

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Laboratory numbers Marks on samples 363 364 365 | 366 367 368 369 370 371 372 373 374 375 376 377 378 379 ! 380 381 382 145 146 147 148 149 150 151 152 153 154 155 156 j 157 I 158 159 160 ' 161 162 163 164 Water, per cent. 4271 42-50 4180 40-50 3971 38-47 4020 3960 4076 4166 4039 38'46 3870 40-76 3884 3842 , 4195 41-97 ' 4208 4192 1-16 1-30 I'll -86 ! 1-27 1-28 -91 -62 1-00 ■ -65 '73 65 -64 -98 195 -65 ! -95 1-13 ! 102 -87 Ash, per cent. Reaction of ash All alkaline. Alum (Horship test) Absent in all cases. Sulphuric acid Small Small Traco Trace Trace Small Trace Trace Small Small Small I Small Trace Small ! Trace Trace Trace Small Small j Trace amount amount amount amount amount amount! amount amount; amount amount Copper and iron Absent in all cases. Beaction of aqueous infusion ... All very slightly acid. Physical characteristics Normal in all cases. Weight of loaves 21b. 21b. 21b. 21b. 21b. 21b. 21b. lib. 15oz. lib 15£oz lib. 13ozJ 21b. lib. 15oz.; 21b. 21b. 21b. 21b. 2lb. 21b. 14oz. 21b. 13oz. 21b. The above analyses prove these samples of bread to be unadulterated. Canterbury College Laboratory, 27th May, 1879. A. "W. BlCKEETON, Colonial Anal St.