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The amount brought in 1914 was less than usual. One instance
is worthy of record. A turkey was bought in the Central Meat
Market and cooked. When it was being carved, the owner found
what he thought was a cancer or other growth in the neck of the
turkey. It was brought to the Public Health Department so that
the meat might be condemned and its value recovered from the
vendor. The "growth" proved to be the crop of the turkey and
contained its last meal. In all probability, the crop and the contained
meal had not been removed before sale, in order to increase
the weight of the bird and thereby raise its price. The crop was
full of barley meal.
Slaughter houses—In Finsbury there are two slaughter
houses; the owners' names and addresses are as follows—
Mr. Thus. Webb, 191, Goswell Road.
Mr. J. A. Mobbs, 14, Penton Street.
The slaughter houses were inspected in 1914 on 109 occasions.
No defects were ascertained, and consequently no notices were
served.
The average number of animals slaughtered is 24 per week—2
heads of cattle and 22 sheep. The quality of the meat is distinctly
good. There are no knacker's yards in the borough.
Black Puddings—Black puddings or blood sausages are
made by boiling farinaceous substances such as oatmeal, rice, or
other starchy foods and mixing the mass with warm bullock's
blood. This mixture is put into the small intestines of the ox,
previously prepared, and small pieces of pork fat, and a little
seasoning are added. The filled casings are tied into lengths of 18
inches, so that each length forms a sausage. The ends of the
sausages are approximated and tied to form rings. The black
puddings are cooked by boiling very slowly for twenty minutes.
They are then dyed in a wash of logwood chips.
Saveloys.—Saveloys are made by finely mincing meats of
various kinds—fresh beef, salt beef, scrap meat, and, generally
speaking, any second-rate or inferior meat. Bread, farina (meal),
and seasoning are added. The mass thoroughly mixed and
minced is put into a sausage filler and therefrom passed into