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3
SLAUGHTER-HOUSES.
In accordance with the Metropolitan Market and Local Management Acts,
120 butchers gave notice to the Vestry that they intended to apply to obtain a
license for their Slaughter-houses at the recent Quarter Sessions, held at
Clerkenwell.
The Yestry, on the report of your Committee, considered that seven of the
places were unfit to be used as Slaughter-houses, and instructed the Yestry Clerk
to oppose them.
In 109 cases the license was unopposed, 4 persons withdrew their notice.
Of those in which no opposition was offered very many were all that could be
wished, so long as slaughtering is allowed in the midst of towns; the others,
though somewhat small, and near to the houses, were properly drained, paved,
and ventilated.
I believe that very great good will result from this new law, not so much
by shutting up Slaughter-houses, as by rendering those in use more cleanly and
better adapted for the trade.
In nearly every one of those unopposed, the Butchers had, at my suggestion,
improved their premises, cither in respect of Paving, Drainage, or Ventilation, or
the three combined—so that whilst very few tradesmen have suffered, the
community will have been greatly benefited.
After the 1st of December next, no unlicensed place may be used as a
Slaughter-house under a penalty of five pounds ; and all the licensed places
will be open to inspection—and it is my intention to keep a careful record of
their condition on the various days when they are viewed, and also of Complaints
made by neighbours : so that next year, when the licenses have to be
renewed, if it be found that any place has been badly conducted and frequently
complained of, it will be in the power of the Yestry to oppose the renewal of the
liccnse.
There can be no doubt that the fear of losing the license will operate as a
salutary check on the occupiers of these places.
Here, as in nearly all similar cases, self-interest, if rightly understood,
dictates the same precautions regarding cleanliness, fresh air, the removal of
refuse, &c., as are required by the health of society: for the condition of the
atmosphere in which an animal is kept for a few hours before it is slaughtered,
is quite as important to the preservation of meat as the state of the place in
which the meat is subsequently hung. If the atmosphere be close or foul, the
meat very speedily becomcs tainted—especially in warm weather ; whilst if it
be cool, fresh, and pure, the meat will keep very much better.