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59
Further reference to milk is made in the Public Analyst's Report
for the year.
Public Health (Meat) Regulations, 1924.—Meat inspection is carried
out by the Sanitary Inspectors. Arrangements have been made whereby
adequate notice of the time of slaughter is obtained. During the year
5 sheep were inspected at the time of slaughter. No application
for the marking of meat under the Regulations has been received.
Instructions under the Regulations have been formulated to deal
with stalls, shops, stores and vehicles. These have been approved
by the Council, and circulated amongst traders concerned. No meat
stalls exist in the Borough at the present time.

Slaughterhouses.—There is now only one private slaughterhouse
in the Borough and 12 inspections of these premises were made during
1936. In compliance with the byelaws prescribing humane slaughtering,
approved methods of slaughter are employed at these premises. There
is no public abattoir in the Borough.
Table No. 33 (page 46) shows, in the form required by the Ministry of
Health, the number of private slaughterhouses in use in the Borough
on the dates indicated.
Bakehouses.—There are 26 bakehouses in the Borough, and 30
inspections of these premises were made during the year. Four notices
were served for the cleansing of walls and ceilings.
Ice Cream Vendors.—At the end of the year, 35 premises were
shown in the Register as places where ice-cream is prepared or sold.
There were 35 inspections of these premises as compared with 36 in the
previous year. This trade is mainly regulated under the Public Health
(London) Act, 1936. It is an offence to store ice-cream in a sleeping
room or in any shed or room in which there is an inlet to a drain.
Vendors of ice-cream must notify the occurrence of infectious disease
among their employees or persons living on their premises. The
Act also provides that every itinerant vendor shall exhibit on his
barrow the name and address of the person from whom the ice-cream
has been obtained.
Fried Fish Vendors.—At the end of the year there were 14 premises
in which the frying of fish was carried on and 20 inspections of these
premises were made. It is found that a reasonable standard of cleanliness
is now being maintained, but it is necessary for the Inspectors to maintain
a constant vigilance to impress upon the vendors the necessity for the
systematic observance of cleanliness.