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Ice Cream
In 1901 there were 89 persons and premises in which ice cream was
made were registered, but as registration was not then compulsory the
actual number was thought to have been probably greater. Of the total
of 89 no fewer than 15 were in the Italian quarter which was said to
be open to criticism on the grounds of a varity of insanitary conditions.
and the trade appeared to flourish most where these were worst. It is
stated that the ingredients and mode of compounding were such as to
permit various forms and degrees of pollution. The ice cream was mostly
sold by itinerant barrow men.
In 1963 there were 3 premises registered for the manufacture of
ice cream. These were all suitable as regards hygiene, were regularly
inspected and the making of the ice cream as well as the hygienic
condition of the equipment and ingredients supervised. There were in
addition 155 premises licensed for sale but in nearly all cases the ice
cream was delivered and sold adequately wrapped to prevent contamination.
Sale was also from itinerant vehicles and these maintained a fair
standard of hygiene and were to some extent supervised.
Cheese. A most unusual incident is described at some length in the 1901
report namely an outbreak of food poisoning from cheese involving
altogether probably some 30 to 40 persons including 4 in Pinsbury, as
well as the Medical Officer of Health and the head of the firm of
distributors involved, who tested the offending cheese which appeared
healthy by eating a portion. The actual maker of the cheese in Holland
was traced and he came over to London to study the details. The outbreak
was clearly what would now be called, of the toxic type, but the
reason for the production of the toxin was never discovered.
Butter. In 1901 122 samples of butter were submitted to the Public
Analyst and of these 18 were found to be adulterated. In 14 cases a
prosecution was undertaken and convictions were secured and fines levied
in all but one case which was dismissed.
A firm in the Borough in this year imported large quantities of
colonial and Danish butter, thoroughly mixed it with milk (8 to 10
quarts per hundredweight) and sold it as 'pure butter' through its 120
branches in the country (none in Finsbury). Various prosecutions and
convictions followed, and following an appeal in one case to the High
Court, which was dismissed, the firm varied the designation and described
it as Pearks Milk blended Butter'. Although this description was
possibly even more misleading. its legality was upheld. The Borough
Council approached the Board of Agriculture, who in the next year made
the regulation that butter must not contain an excess of 16 per cent of
water, whereas this product was admitted, and even advertised to
contain 24 per cent being described as 'the choicest butter blended
daily with full cream English milk, thus acquiring a delicacy of flavour
that cannot be obtained in any other butter, and retains about 24 per
cent of moisture'.
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