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C.—The Regulations as to Dairies, Cowsheds and Milkshops, made by the
Metropolitan Board of Works in 1885.
D.—The Dairies, Cowsheds and Milkshops Order of 1886.
E.—Sub-Section (8) of Section 40 of the Local Government Act of 1888
(51 & 52 Yic. C. 41).
F.—Sub-Section (1) of Section 4 of the Public Health (London) Act, 1891.
G.—Article 6 of Duties of Sanitary Inspector in General Order of Local
Government Board under Section 108 of the Public Health (London)
Act, 1891.
H.—The Dairies, Cowsheds and Milkshops Order of 1899.
I.—Sub-section (4) of Section 6 of the London Government Act of 1899
(62 and 63 Yic. C. 14).
J.—Slaughterhouses and Knackers' Yards.—Sub-section 7, Section 20 of the
Public Health (London) Act, 1891.
K. — Offensive Businesses. —Bye-law of the London County Council under
37 and 38 Vic. C. 67.
ICE CREAMS.
Ice Cream Dealers. —Part VIII. of the London County Council (General
Powers) Act, 1902, giving powers to the Borough Council to control the
manufacture, sale, or storage of ice creams is quoted in this Annual Report
under the head of Legislation, Part VI.
The Manufacture.—On account of the occurrence of symptoms of poisoning
amongst the telegraph boys at the General Post Office in July, the Medical
Officer of Health of the City of London (Dr. Collingridge) made inquiries into
the manufacture, sale, and storage of ice creams, and reported fully upon the
subject at Michaelmas. His description of the manufacture of ice creams is
of such permanent interest that it may with advantage be quoted for the
information of your Council and the guidance of your Officers.
At the outset it may be stated that, generally speaking, the materials are
good in the sense that they are not unfit for food, and certainly their
condition is not such as to give rise to the symptoms met with.
There are practically four methods of manufacture:—
(i) The real ice cream, which cannot be sold at a low price, and which
is made simply by mixing cream (with a small proportion of
milk), fruit or fruit pulp, and sugar. This mixture is then at
once frozen. This form of ice cream was not implicated.
(it) Milk is flavoured with fruit or fruit essence and sugar, and has
then added to it a small quantity of dissolved gelatine, and at
once frozen. In these two processes there is no boiling, and
both are frozen immediately after mixture.
(Hi) This is the ordinary "ice cream" as vended in shops and in the
streets. Milk is boiled, either with or without the addition of
some form of starch (generally corn flour), with a certain number
of eggs, sugar, and flavourirg. Practically the number of eggs
used varies inversely with, the amount of starch, the effect of