Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
[Report of the Medical Officer of Health for Battersea Borough]
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The following tables give details of the articles of which samples were obtained for the purpose of analysis.
Nature of Sample | Examined | Adulterated | ||||
---|---|---|---|---|---|---|
Formal | Informal | Total | Formal | , Informal | Total | |
Almonds, Ground | 1 | – | 1 | – | – | – |
Apricots in Syrup | 1 | – | 1 | – | – | – |
Baking Powder | – | 1 | 1 | – | – | – |
Black-Currant Juice | 2 | – | 2 | – | – | – |
Bread | – | 3 | 3 | – | 2 | 2 |
Butter | 9 | – | 9 | – | – | – |
Cake and Pudding Mixture | 7 | 13 | 20 | – | 1 | 1 |
Cereal Preparations | 7 | 5 | 12 | – | – | – |
Cheese Spread | – | 1 | 1 | – | – | – |
Cocoa | – | 6 | 6 | – | – | – |
Coconut Desiccated | 2 | – | 2 | – | — | – |
Coffee | 3 | 1 | 4 | – | – | – |
Coffee and Chicory Essence | 5 | 1 | 6 | – | – | – |
Confectionery, Flour | 20 | 1 | 21 | – | 1 | 1 |
Confectionery, Sugar | 6 | – | 6 | – | – | – |
Cooking Fat | – | 1 | 1 | – | – | – |
Corn Flour | – | 1 | 1 | – | – | – |
Cream, Synthetic | 1 | – | 1 | – | – | – |
Custard Powder | 1 | 5 | 6 | – | – | – |
Fish Cakes | 1 | 3 | 4 | – | – | – |
Fish Paste | – | 11 | 11 | – | – | – |
Flavourings | – | 7 | 7 | – | – | – |
Flour, Self-Raising | 4 | 2 | 6 | – | – | – |
Gelatine | 2 | 3 | 5 | – | – | – |
Golden Raising Powder | – | 2 | 2 | – | – | – |
Gravy Preparations | – | 7 | 7 | – | – | – |
Herbs | – | 3 | 3 | – | – | – |
Honey | 2 | – | 2 | – | – | – |
Ice-Cream | 1 | – | 1 | 1 | – | 1 |
Jam and Marmalade | 10 | – | 10 | – | – | – |
Jelly Crystals | 1 | – | 1 | – | – | – |
Jelly Squares | 1 | 1 | 1 | – | – | – |
Jelly, Table | 10 | 3 | 13 | – | – | – |
Junket Preparations | – | 3 | 3 | – | – | – |
Lard | 3 | – | 3 | – | – | – |
Lemonade Crystals | – | 1 | 1 | – | – | – |
Lemonade Powder | 2 | – | 2 | – | – | – |
Lime Juice Cordial | 1 | – | 1 | – | – | – |
Carried forward | 103 | 84 | 187 | 1 | 4 | 5 |