Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Report on the sanitary condition of the Borough of Bermondsey for the year 1915
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Tons. | Cwts. | Qrs. | Lbs. | |
---|---|---|---|---|
Fruit, Fish and Soup | – | – | 2 | 6 |
Greengages | – | 6 | 2 | 20 |
Haddock | – | – | 3 | – |
Haddock (tinned) | — | — | — | 2 |
Hams | — | 5 | 3 | 6 |
Haricots | – | 11 | – | – |
Hake | — | — | 1 | 22 |
Herrings | — | — | — | 6 |
Herrings, fresh (tinned) | — | — | — | 3 |
Herrings (smoked) | – | – | – | 1¼ |
Herrings (Kippered) | – | – | – | 1 |
Herring in Tomato (tinned) | — | 1 | 3 | 12 |
Herring, filleted (tinned) | – | – | – | 1 |
Jellies, Damaged | 1 | 13 | – | – |
Lamb Plucks | – | 2 | – | – |
Lamb Tongues (in glass) | 2 | 7 | 1 | 4 |
Lemon Peel | – | 5 | – | – |
Lemon Waste | 1 | 1 | 3 | – |
Lobster (tinned) | — | 3 | 1 | 6¾ |
Lunch Tongues | — | — | — | 3 |
Macedoines | – | – | – | 1¼ |
Mackerel | – | 5 | 2 | 14 |
Mackerel (tinned) | — | — | — | 1 |
Marmalade | 1 | 16 | 1 | 15 |
Meat (in glass) | – | – | – | 3½ |
Meat (tinned) | – | 9 | 3 | 26 |
Meat (potted) | — | 1 | 1 | 12¼ |
Meat Paste (in glass) | – | – | – | 4 |
Meat Paste (tinned) | – | 2 | 2 | 10 |
Milk (tinned) | 1 | 6 | 0 | 15½ |
Milk Powder | – | 14 | 1 | – |
Milk Powder and Crystal Jellies | – | 17 | 1 | – |
Mushrooms (bottled) | – | – | – | 2½ |
Mushrooms (tinned) | — | — | — | — |
Mutton (tinned) | — | — | — | 6 |
Mutton and Beef (tinned) | — | — | — | 3 |
Offal | – | 6 | 3 | 25 |
Orange Pulp | — | 3 | 1 | 12 |
Orange Waste | 11 | 4 | 1 | – |
Oysters | — | — | — | 9 |
Onions | 1 | 4 | 3 | – |
Ox Tongues (tinned) | — | 1 | 0 | 16¼ |
Ox Tongues (in glass) | – | – | 3 | 16 |
Paste (in glass) | 2 | 19 | 1 | 26½ |
Paste (tinned) | – | 1 | 1 | 4½ |
Peaches (tinned) | — | — | — | 13½ |
Peach Pulp | — | — | 1 | 22 |
Pears (tinned) | — | — | 1 | 11½ |