London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Poplar 1932
[Report of the Medical Officer of Health for Poplar, Metropolitan Borough]
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F
| Tons. | cwts. | qrs. | lbs. | |
|---|---|---|---|---|
| Fore-ends of Bacon (Denmark) | — | 12 | 2 | 7 |
| Fores of Beef (Argentina) | — | 5 | 1 | 4 |
| Fillets of Beef (Argentina) | — | 8 | 3 | 17 |
| Beef Dripping( Argentina) | — | 1 | — | — |
| Sirloins of Beef (Australia) | - | 11 | 1 | 3 |
| Crops of Beef (Australia) | 1 | 3 | 8 | |
| Boned Brisket (Australia) | — | — | 2 | 25 |
| Fillets of Beef (Uruguay) | — | 4 | 1 | 25 |
| Loins of Pork (New Zealand) | — | 10 | 2 | 7 |
| Sows (New Zealand) | — | 15 | 1 | 4 |
| Mutton (New Zealand) | 2 | 8 | — | 5 |
| Pure Pork Sausages (England) | — | 3 | — | — |
| Oxford Sausages (B. & W.) (England) | — | 7 | 2 | — |
| Real Oxford Sausages (England) | 9 | — | — | — |
| Sows (England) | 1 | 5 | 1 | 22½ |
| Crops of Beef (Argentina) | — | 6 | 3 | 21 |
| Sirloins of Beef (Argentina) | — | 5 | — | 5 |
| Fillets of Beef (South America) | — | 15 | 2 | 15 |
| Sirloins of Beef (Australia) (B.) | — | 8 | 1 | 18 |
| Boned Beef (Australia) | — | 11 | 3 | 3 |
| Rumps of Beef (Australia) | — | 1 | — | 4 |
| Sirloins of Beef (New Zealand) (B.) | — | 2 | — | 25 |
| Loins of Pork (Australia) | — | 10 | 3 | 7 |
| Sheep (New Zealand) | — | 1 | 2 | 18 |
| Lamb (New Zealand) | — | 8 | 3 | 21 |
| Cambridge Sausages (England) | — | 1 | 1 | — |
| No. 2 Beef Sausages (England) | — | 1 | — | — |
| Sheep's Kidneys (New Zealand) | — | — | — | 6 |
| Ox Tongues (Australia) | 1 | 14 | 2 | 27 |
| Fores of Veal (Australia) | — | 14 | — | 21 |
| Crops of Veal (Uruguay) | — | — | 3 | 19 |
| Boneless Veal (Uruguay) | — | 1 | 3 | 15 |
| Legs and Necks of Veal (England) | — | — | 3 | 18 |
| Calves'Sweetbreads (Argentina) | — | — | — | 16 |
| Fowls (England) | — | 14 | — | 13 |
| Streaky Bacon (Denmark) | — | — | — | 8 |
| Veal (Australia) | — | 18 | — | 16 |
| Crops of Veal (Australia) | — | 11 | 1 | 17 |
| Fores of Veal (Uruguay) | — | 2 | — | 4 |
| Veal (Argentina) | — | 9 | — | 14 |
| Crops of Veal (New Zealand) | — | 4 | 2 | 18 |
| Ox Tripe (England) | — | — | — | 11 |
| Turkeys (England) | 2 | 2 | ||
| (Mr. H. A. Pearce.) | ||||
| Sows (England) | — | 3 | 3 | 8 |
| Sirloins of Beef (Australia) | — | 4 | 1 | 15 |
| Brisket (Argentina) | — | — | — | |
| Veal (Uruguay) | — | — | 2 | 14 |
| Loins of Pork (New Zealand) | — | 3 | 2 | 10 |
| Saddles of Mutton (New Zealand) | — | 4 | 1 | 22 |
| Fore-ends of Bacon (Denmark) | — | — | — | 15 |
| Fillets of Beef (South America) | — | 4 | 1 | |
| Fores of Beef (Argentina) | — | 3 | 2 | 9 |
| Streaky Bacon (Denmark) | — | — | — | 10 |
| Ox Tongues (Australia) | — | — | 3 | 13 |
| Necks of Lamb (New Zealand) | — | 2 | 24 | |