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outset to prevent leakage: later the filling progresses automatically.
The lengths are weighed into pounds as the filling proceeds,
cut off and pleated or twisted, each pound length into six
sausages. In Finsbury these shops are subject to very frequent
and acute inspection.
The sausages are chiefly of pork and beef. When pork is dear
and veal cheap, some veal may be worked in with the pork.
There is no fixed test or measure for a sausage: there is no
standard sausage. In Finsbury good wholesome meat and good
bread are used even in the poorest parts of the borough. In some
parts of London it is stated to be customary to introduce into
sausages stale and discarded bread and bread pieces bought from
restaurants or derived from religious orders, and collected by
their officers from large town houses and hotels.
Apart from the undesirable previous handling of such bread,
the use of stale bread is likely to make the sausage prematurely
sour and decomposed. Its use is not countenanced or favoured
in Finsbury. One maker in the borough uses eggs in sausage
making and has been known to incorporate venison and sweetbreads
into the sausage meat.
Retail Dealers in Cats Meat.—There are sixteen in the
borough, 7 sell from street stalls, 9 from shops. Their names and
addresses are as follows:—
Mr. H. Pruden, 31, Costers Dwellings.
Mr. J. Cathercole, 60, Whitecross Street.
Mr. A. Clayton, 10, Fann Street.
Mr. W. Simmons, 55, Whiskin Street.
Mr. F. Ward, 9, Hallett's Place.
Mr. W. Collett, 3, Charlotte Place, Baron Street.
Mr. A. Hooper, 27, Warren Street.
Mrs. Telford, 31, Penton Street.
Mr. J. W. Gardner, 35, Donegal Street.
Mr. H. J. Beckett, 72, Lever Street.
Mrs Wood, 77, Bastwick Street.
Mr. E. A. Eastop, 35, Central Street.