London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Chelsea 1927
Annual report of the Medical Officer of Health for Chelsea, 1927
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73
Genuine
Composition or
Not Adulterated.
Adulterated.
Inferior.
Name of
Sample.
Total.
"Informal."
"Formal."
"Informal."
"Formal."
"Informal."
"Formal."
Tapioca
-
-
-
-
-
3
3
Mincemeat
-
3
-
-
-
-
3
Sausage Meat
3
-
-
-
-
-
3
Honey
-
2
-
-
-
-
2
Dried Green Peas
1
1
-
-
-
-
2
Lemon Curd
1
1
-
-
-
-
2
Ground Rice
2
-
-
-
-
-
2
Tinned Peas
-
2
-
-
-
-
2
Rice
2
-
-
-
-
-
2
Jelly Crystals
2
-
-
-
-
-
2
Cheese
2
-
-
-
-
-
2
Soup Powder
2
-
-
-
-
-
2
Fruit in Syrup
-
2
-
-
-
-
2
British Wine
-
2
-
-
-
-
2
Tinned Salmon
1
1
-
-
-
-
2
Cream
1
-
-
-
-
-
1
Wood Vinegar
1
-
-
-
-
-
1
Flaked Tapioca
1
-
-
-
-
-
1
Curry Powder
1
-
-
-
-
-
1
"Cakeoma" Flour
1
1
-
-
-
-
-
Flaked Rice
1
-
-
-
-
-
1
Condensed Milk
-
1
-
-
-
-
1
Ground Spice
-
1
-
-
-
-
1
Sago
1
-
-
-
-
-
1
Blanc Mange
Powder
1
-
-
-
-
-
1
Preserved Ginger
-
1
-
-
-
-
1
"Semolina"
1
-
-
-
-
-
1
Baking Powder
1
-
-
-
-
-
1
Lentils
1
-
-
-
-
-
1
Suet Mixture
1
-
-
-
-
-
1
Pea Flour
1
-
-
-
-
-
1
"Bisto
1
-
-
-
-
-
1
French Capers
-
1
-
-
-
-
1
Tomato Ketchup
-
1
-
-
-
-
1
Sugar
-
1
-
-
-
-
1
Dried Figs
-
1
-
-
-
-
1
Salad Cream
-
1
-
-
-
-
1
Chocolate
-
1
-
-
-
-
1
Tinned Cream
-
1
-
-
-
-
1
"Camp" Coffee
-
1
-
-
-
-
1
Sardines
-
1
-
-
-
-
1
Ground Ginger
-
1
-
-
-
-
1
Salt
1
-
-
-
-
-
1
Totals
308
84
6
1
3
0
402
4. The percentages given by the data in Table I. are as follows:-
Genuine Composition
97.5 per cent.
Adulterated
1.74
Inferior
0.75
Continued from previous page...
| Name of Sample. | Genuine Composition or Not Adulterated. | Adulterated. | Inferior. | Total. | |||
|---|---|---|---|---|---|---|---|
| " Formal." | " Informal." | " Formal." | " Informal." | " Formal." | " Informal." | ||
| Tapioca | 3 | – | – | – | – | – | 3 |
| Mincemeat | – | 3 | – | – | – | – | 3 |
| Sausage Meat | 3 | – | – | – | – | – | 3 |
| Honey | – | 2 | – | – | – | – | 2 |
| Dried Green Peas | 1 | 1 | – | – | – | – | 2 |
| Lemon Curd | 1 | 1 | – | – | – | – | 2 |
| Ground Rice | 2 | – | – | – | – | – | 2 |
| Tinned Peas | – | 2 | – | – | – | – | 2 |
| Rice | 2 | – | – | – | – | – | 2 |
| Jelly Crystals | 2 | – | – | – | – | – | 2 |
| Cheese | 2 | – | – | – | – | – | 2 |
| Soup Powder | 2 | – | – | – | – | – | 2 |
| Fruit in Syrup | – | 2 | – | – | – | – | 2 |
| British Wine | – | 2 | – | – | – | – | 2 |
| Tinned Salmon | 1 | 1 | – | – | – | – | 2 |
| Cream | 1 | – | – | – | – | – | 1 |
| Wood Vinegar | 1 | – | – | – | – | – | 1 |
| Flaked Tapioca | 1 | – | – | – | – | – | 1 |
| Curry Powder | 1 | – | – | – | – | – | 1 |
| "Cakeoma" Flour | 1 | – | – | – | – | – | 1 |
| Flaked Rice | 1 | – | – | – | – | – | 1 |
| Condensed Milk | – | 1 | – | – | – | – | 1 |
| Ground Spice | – | 1 | – | – | – | – | 1 |
| Sago | 1 | – | – | – | – | – | 1 |
| Blanc Mange Powder | 1 | – | – | – | – | – | 1 |
| Preserved Ginger | – | 1 | – | – | – | – | 1 |
| "Semolina" | 1 | – | – | – | – | – | 1 |
| Baking Powder | 1 | – | – | – | – | – | 1 |
| Lentils | 1 | – | – | – | – | – | 1 |
| Suet Mixture | 1 | – | – | – | – | – | 1 |
| Pea Flour | 1 | – | – | – | – | – | 1 |
| " Bisto | 1 | – | – | – | – | – | 1 |
| French Capers | – | 1 | – | – | – | – | 1 |
| Tomato Ketchup | – | 1 | – | – | – | – | 1 |
| Sugar | – | 1 | – | – | – | – | I |
| Dried Figs | – | 1 | – | – | – | – | 1 |
| Salad Cream | – | 1 | – | – | – | – | 1 |
| Chocolate | – | 1 | – | – | – | – | 1 |
| Tinned Cream | – | 1 | – | – | – | – | 1 |
| " Camp " Coffee | – | 1 | – | – | – | – | 1 |
| Sardines | – | 1 | – | – | – | – | 1 |
| Ground Ginger... | | – | 1 | – | – | – | – | 1 |
| Salt | 1 | – | – | – | – | – | 1 |
| Totals | 308 | 84 | 6 | 1 | 3 | 0 | 402 |
4. The percentages given by the data in Table I. are as follows
| Genuine Composition | 97.5 per cent. |
| Adulterated | 1.74 |
| Inferior | 0.75 |