Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
[Report of the Medical Officer of Health for Poplar, Metropolitan Borough]
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F
Tons. | cwts. | qrs. | lbs. | |
---|---|---|---|---|
Fore-ends of Bacon (Denmark) | — | 12 | 2 | 7 |
Fores of Beef (Argentina) | — | 5 | 1 | 4 |
Fillets of Beef (Argentina) | — | 8 | 3 | 17 |
Beef Dripping( Argentina) | — | 1 | — | — |
Sirloins of Beef (Australia) | - | 11 | 1 | 3 |
Crops of Beef (Australia) | 1 | 3 | 8 | |
Boned Brisket (Australia) | — | — | 2 | 25 |
Fillets of Beef (Uruguay) | — | 4 | 1 | 25 |
Loins of Pork (New Zealand) | — | 10 | 2 | 7 |
Sows (New Zealand) | — | 15 | 1 | 4 |
Mutton (New Zealand) | 2 | 8 | — | 5 |
Pure Pork Sausages (England) | — | 3 | — | — |
Oxford Sausages (B. & W.) (England) | — | 7 | 2 | — |
Real Oxford Sausages (England) | 9 | — | — | — |
Sows (England) | 1 | 5 | 1 | 22½ |
Crops of Beef (Argentina) | — | 6 | 3 | 21 |
Sirloins of Beef (Argentina) | — | 5 | — | 5 |
Fillets of Beef (South America) | — | 15 | 2 | 15 |
Sirloins of Beef (Australia) (B.) | — | 8 | 1 | 18 |
Boned Beef (Australia) | — | 11 | 3 | 3 |
Rumps of Beef (Australia) | — | 1 | — | 4 |
Sirloins of Beef (New Zealand) (B.) | — | 2 | — | 25 |
Loins of Pork (Australia) | — | 10 | 3 | 7 |
Sheep (New Zealand) | — | 1 | 2 | 18 |
Lamb (New Zealand) | — | 8 | 3 | 21 |
Cambridge Sausages (England) | — | 1 | 1 | — |
No. 2 Beef Sausages (England) | — | 1 | — | — |
Sheep's Kidneys (New Zealand) | — | — | — | 6 |
Ox Tongues (Australia) | 1 | 14 | 2 | 27 |
Fores of Veal (Australia) | — | 14 | — | 21 |
Crops of Veal (Uruguay) | — | — | 3 | 19 |
Boneless Veal (Uruguay) | — | 1 | 3 | 15 |
Legs and Necks of Veal (England) | — | — | 3 | 18 |
Calves'Sweetbreads (Argentina) | — | — | — | 16 |
Fowls (England) | — | 14 | — | 13 |
Streaky Bacon (Denmark) | — | — | — | 8 |
Veal (Australia) | — | 18 | — | 16 |
Crops of Veal (Australia) | — | 11 | 1 | 17 |
Fores of Veal (Uruguay) | — | 2 | — | 4 |
Veal (Argentina) | — | 9 | — | 14 |
Crops of Veal (New Zealand) | — | 4 | 2 | 18 |
Ox Tripe (England) | — | — | — | 11 |
Turkeys (England) | 2 | 2 | ||
(Mr. H. A. Pearce.) | ||||
Sows (England) | — | 3 | 3 | 8 |
Sirloins of Beef (Australia) | — | 4 | 1 | 15 |
Brisket (Argentina) | — | — | — | |
Veal (Uruguay) | — | — | 2 | 14 |
Loins of Pork (New Zealand) | — | 3 | 2 | 10 |
Saddles of Mutton (New Zealand) | — | 4 | 1 | 22 |
Fore-ends of Bacon (Denmark) | — | — | — | 15 |
Fillets of Beef (South America) | — | 4 | 1 | |
Fores of Beef (Argentina) | — | 3 | 2 | 9 |
Streaky Bacon (Denmark) | — | — | — | 10 |
Ox Tongues (Australia) | — | — | 3 | 13 |
Necks of Lamb (New Zealand) | — | 2 | 24 |