London's Pulse: Medical Officer of Health reports 1848-1972
View report page
Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Holborn 1929
[Report of the Medical Officer of Health for Holborn Borough]
This page requires JavaScript
Notices served.
| Mr. Bennett. | Mr. Clark. | Mr. Larard. | Miss Charles-worth. | Total. | |
|---|---|---|---|---|---|
| Factories— | |||||
| Intimation | 1 | 3 | 21 | — | 26 |
| Statutory | — | 1 | 4 | — | |
| WORKSHOPS— | |||||
| Intimation | 7 | 18 | 11 | 8 | 38 |
| Statutory | — | 3 | — | — | 3 |
| Workplaces— | |||||
| Intimation | — | 19 | 12 | — | 31 |
| Statutory | 1 | 1 | 1 | — | 3 |
| Offices— | |||||
| Intimation | — | 2 | 1 | — | 3 |
| Statutory | — | — | — | — | — |
| Restaurants— | |||||
| Intimation | — | 3 | 5 | — | 8 |
| Statutory | — | — | — | — | — |
| Licensed Premises— | |||||
| Intimation | — | — | 1 | — | 1 |
| Statutory | — | — | — | — | — |
| Legal Proceedings | — | — | — | — | — |
Outworkers.
Lists received from Holborn Firms 163
Names and addresses received from other Authorities 402
Names and addresses sent to other Authorities 184
Notices served on Employers 39
Firms visited 113
Outworkers lists not kept —
„ ,, not sent 5
Infectious diseases in outworkers premises 1
Bacon Smoking Industry in Holborn.
There are two premises in the Borough which have been used for bacon
smoking for a great number of years. These premises are old, but have been
altered from time to time to meet modern requirements. The hygienic arrangements
are generally satisfactory; they are well ventilated; there is ample
accommodation for washing; dressing rooms are provided for the workers. The
employers provide linen overalls and oilskin caps which are worn by the men when
handling the bacon. Adequate and satisfactory facilities exist for the storage
of cured sides and smoked bacon.
One firm has six smoke holes, the other, four; 1,800 sides of bacon can be
smoked at one time. The bacon is smoked for 36 to 48 hours, according to the
season, longer in summer. The number of hours the bacon is smoked is important;
it must be smoked long enough to be properly dried, but the longer the bacon is
smoked the greater is the loss by evaporation (the loss in 48 hours is equal to 6 per
cent, of the total weight) hence a tendency to under smoke the bacon has to be
guarded against.