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34
All other adulterated samples were informal and upon
these no action could be taken.
Meat.—With regard to meat inspection, this important
commodity is kept under supervision by the Inspectors in
charge of the districts.
The Slaughterhouses are visited as often as possible.
Licensed Slaughterhouses.—At the annual licensing of
slaughterhouses in October, I received notices from seven
Licensees of their intention to make application to the London
County Council for the renewal of their Licences.
In all cases these premises were found to be, as far as
your Council's requirements were concerned, in a satisfactory
condition. No opposition was offered to the renewal of the
licences.
At the Special Session at the London County Council the
seven licences were granted.
I have repeatedly expressed the opinion that the time had
arrived when Public Abattoirs should be established so as to
make it possible for all the meat to be inspected before leaving
the slaughterhouse.
The Public Health (Meat) Regulations, 1924, provide that
notice of the day and time of slaughtering shall be given to
the Local Authority.
This procedure will enable arrangements to be made so that
an Inspector can be in attendance at the time of or immediately
after slaughter.

PUBLIC HEALTH (MEAT) REGULATIONS, 1924.
In July the Minister of Health forwarded a draft of the
proposed Public Health (Meat) Regulations, upon which I
submitted a report to the Public Health Committee.