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69
Artificial Cream Act, 1929.
The above Act, which came into force on June 1st, 1929, requires the registration of all
premises in which Artificial Cream is manufactured, sold, or exposed for sale for human
consumption. This requirement does not apply to premises where Artificial Cream is not
supplied otherwise than in the properly closed and unopened receptacles in which it is delivered
to those premises, nor to its manufacture solely for domestic purposes, nor to its manufacture
on any premises for use in the preparation on those premises of some other article of food.
The number of premises registered during the year, in accordance with the requirements
of the Act, was one (retail).
Artificial Cream is defined in the Act as an article of food resembling Cream and
containing no ingredient which is not derived from milk, except water. In actual practice it is
manufactured from Dried Milk, Butter and Water in suitable proportions, and the term
Re-constituted Cream would appear to be more appropriate than the word Artificial.
(b) MEAT AND OTHER FOODS.
The two special Food Inspectors have kept under regular observation food exposed or
deposited for sale in slaughter-houses, butchers' shops, cooked meat shops, fishmongers'
premises, stalls, market places, etc.
The undermentioned unsound or diseased food was surrendered by the owners for destruction
or to be dealt with as trade refuse. On two occasions a seizure of unsound food was made.
Unsound Food Condemned and Destroyed.
Surrendered.
Apples, 3 boxes Peaches, 9 boxes
Ham, Cooked, 25 lbs. in tins Periwinkles, 2¼ bushels
,, Smoked, 10 lbs. Potatoes, 54 bags
Heads, Pigs', 8 Sausages, smoked, 47 lbs.
Lemon Soles, 4½ stone Skate, 20¼ stone
Liver Paste, 38—7 lb. tins Sprats—1 barrel
,, ,, 18—2 lb. tins Tomatoes, 20 boxes
Livers, Bullocks', 4 Tongues, Pigs', 6
,, Pigs', 8 Turkeys, 909
,, Sheep's, 1 Yeast, 4 boxes
Lungs, Pigs', 6
„ Sheep's, 2
Seized.
Bacon, 14¾ lbs. Sausages, 11 lbs.
Slaughter-houses.
At the end of 1932 there were 4 licensed slaughter-houses (private) in the Borough.
Structurally they do not conform to a high standard of excellence. They are kept under
periodical inspection by the Food Inspectors, who made 110 inspections during the year.
Fried Fish and Fish Curing Premises.
In 1932 there were 77 fried fish vendors' premises in the Borough, at 6 of which fish
curing was also carried on. There were 17 fish curers' premises, including the 6 above
mentioned. 425 visits were made by the Food Inspectors to these premises during the year.