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
City of London 1906
[Report of the Medical Officer of Health for London, City of ]
This page requires JavaScript
154
155
SALE OF FOOD AND DRUGS ACTS, 1875.1899.
Articles examined during each Quarter of the year 1906.
| Articles submitted for Analysis. | Quarter ending 31st March. | Quarter ending 30th June. | Quarter ending 30th September. | Quarter ending 31st December. | Total for 1906. | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| No. of Samples taken. | No. Genuine. | No. Adulterated. | Percentage of adulteration. | No. of Samples taken. | No. Genuine. | No. Adulterated. | Percentage of adulteration. | No. of Samples taken. | No. Genuine. | No. Adulterated. | Percentage of adulteration. | No. of Samples taken. | No. Genuine. | No. Adulterated. | Percentage of adulteration. | No. of Samples taken. | No. Genuine. | No. Adulterated. | Percentage of adulteration. | |
| Milk | 234 | 219 | 15 | 6.4 | 80 | 75 | 5 | 6.2 | 87 | 76 | 11 | 12.4 | 155 | 143 | 12 | 7.7 | 556 | 513 | 43 | 7.7 |
| Butter | 118 | 117 | 1 | •8 | 84 | 71 | 13 | 15.4 | 68 | 66 | 2 | 2.9 | 58 | 57 | 1 | 1.7 | 328 | 311 | 17 | 5.18 |
| Mustard | ... | ... | ... | ... | 3 | 3 | ... | ... | ... | ... | ... | ... | 5 | 5 | ... | ... | 8 | 8 | ... | ... |
| Cocoa | 4 | 4 | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | 1 | 1 | ... | ... | 5 | 5 | ... | ... |
| Coffee | 11 | 11 | ... | ... | 6 | 6 | ... | ... | 1 | 1 | ... | ... | 10 | 8 | 2 | 20.0 | 28 | 26 | 2 | 7.1 |
| Lard | 1 | 1 | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | 2 | 2 | ... | ... | 3 | 3 | ... | ... |
| Olive Oil | ... | ... | ... | ... | 2 | 2 | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | 2 | 2 | ... | ... |
| Drugs | 36 | 31 | 5 | 13.8 | ... | ... | ... | ... | 1 | 1 | ... | ... | 10 | 10 | ... | ... | 47 | 42 | 5 | 10.6 |
| Pepper | ... | ... | ... | ... | 4 | 4 | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | 4 | 4 | ... | ... |
| Cheese | 2 | 2 | ... | ... | ... | ... | ... | ... | 1 | 1 | ... | ... | 2 | 2 | ... | ... | 5 | 5 | ... | |
| Cider | 5 | 5 | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | 5 | 5 | ... | ... |
| ‡Tinned Meats | ... | ... | ... | ... | 14 | 14 | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | 14 | 14 | ... | ... |
| Honey | ... | ... | ... | ... | 1 | 1 | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | 1 | 1 | ... | ... |
| *Shrimps | ... | ... | ... | ... | ... | ... | ... | ... | 7 | 7 | ... | ... | 3 | 3 | ... | ... | 10 | 10 | ... | ... |
| Grape Juice | ... | ... | ... | ... | ... | ... | ... | ... | 1 | 1 | ... | ... | ... | ... | ... | ... | 1 | 1 | ... | ... |
| Gin | ... | ... | ... | ... | ... | ... | ... | ... | 1 | 1 | ... | ... | ... | ... | ... | ... | 1 | 1 | ... | ... |
| Wine | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | 1 | 1 | ... | ... | 1 | 1 | ... | ... |
| Feeding Extract | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | 1 | 1 | ... | ... | 1 | 1 | ... | ... |
| 4Essence of Beef | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | 2 | 2 | ... | ... | 2 | 2 | ... | ... |
| Chopped Meat | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | 2 | 2 | ... | ... | 2 | 2 | ... | ... |
| Cream | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | ... | 6 | 5 | 1 | 16.6 | 6 | 5 | 1 | 16.6 |
| Totals | 411 | 390 | 21 | 5.1 | 194 | 176 | 18 | 9.3 | 167 | 154 | 13 | 7.8 | 258 | 242 | 16 | 6.2 | 1,030 | 962 | 68 | 6.6 |
All these samples contained Boric Acid. ‡ Duplicates of these samples were examined bacteriologically by Professor Klein.
† Contained 0.037 and 0.039 per cent. of Tin respectively