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116
casings made from the prepared small intestines of the ox. The
tilled casings are twisted into lengths of about six inches each and
are now saveloys. They are cooked by being slowly boiled in
water for twenty minutes. They are flavoured by being smoked
in a smoke room or by adding " smokine " fluid to the water in
which they are boiled.
Saveloys and black puddings and the processes of their manufacture
are made the subjects of frequent and thorough inspection
in Finsbury. They are prepared and sold by the following pork
butchers in the borough:—
Mr. A. Robinson, 30, Chapel Street.
Mr. C. Goebbles, 93, Chapel Street.
Messrs. Barnett and Co., 29 Exmouth Street.
Mr. C. Smith, 55, Exmouth Street.
Mr. G. Sauer, 229, Goswell Road.
Messrs. Lemming and Co., 138, St. John Street.
Mr. R. Firmin, 141, Whitecross Street.
Mr H. C. Trautman, 152, Whitecross Street.
Mr. J, Ching, 93, Central Street.
Mr. A. Edfe, 28, Bath Street.
Mr. G. Goerl, 92, Ironmonger Row.

The premises were inspected by the district inspectors on 3
occasions. They are also periodically inspected by the London
County Council staff and their veterinary inspector. One notice
for cleansing was served in 1914.