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pasteurisation from a factory outside the district. One small
manufacturer resumed operations for a trial period towards the end of
the year. At the main plant in the borough, the ice cream is subjected
to pasteurisation at a temperature of 150°P for 30 minutes.
The standard of ice cream from a chemical and bacteriological standpoint,
has generally been satisfactory.

Meat Inspection
In the vicinity of the Smithfield Meat Market, London, E.C.l.
there are a considerable number of wholesale butchers and offal shops.
bacon and provision warehouses, bacon factories, wholesale game,
poultry and rabbit shops, all of which were regularly inspected by the
meat inspector.
A systematic examination of imported frozen carcases of mutton
and lamb for Caseous Lymphadenitis was carried out in the Public Cold
Air Stores, often involving a 100% examination of the whole consignments.
Consignments of Continental and Scandinavian offals and tinned
hams continued to be imported into the borough and in many cases condemnations
of these took place.
An unusual carcase of cow beef was encountered and was found to
be very badly affected with a disease known as Nodular Necrosis or
RoeckF s Granuloma. The superficial muscular tissue contained hundreds
of these nodules varying in size from a pea to a walnut. The granuloma
are attributed to Blastomycomata, the Blastomyces being one of
the pathogenic fungi. As the carcase was extensively affected and
was poorly nourished, the whole carcase was condemned.