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45
Over 33 per cent. of all the beef and veal and 37 per cent. of the mutton and lamb
imported, passed through the Central Markets, Smithfield; in addition, a very large percentage
passed through the twelve City Cold Stores and other markets, i.e., Aldgate and
Leadenhall. The above figures will give some idea of the large amount of work performed
by the Meat Inspection Staff of the City Corporation.
British and Irish supplies, compared with the figures for 1927, show a decrease in Beef,
Veal, Mutton and Lamb, and an increase in Pork, Bacon, Poultry and Game.
1927. 1928. Difference.
Beef and Veal 47,558 43,144 — 4,414
Mutton and Lamb 39,921 35,660 — 4,261
Pork and Bacon 30,268 36,638 + 6,370
Poultry and Game 12,836 15,286 + 2,450
The feature mentioned in last year's report—of sending beef from Drogheda—has
been unsuccessful financially. The quantity of fresh pork and bacon from Ireland has
again increased by 6,370 tons over 1927, and 20,915 tons over the figures for 1926. Those
are important increases and show how great an industry the pork trade is becoming in Ireland.
A considerable amount of disease has been observed in Irish consignments, but the Irish
Government is, we are informed, about to pass a new meat inspection law in 1929, and we
hope to see good results from the appointment of meat inspectors in all places in Ireland
from which meat is exported to Smithfield.
Tuberculosis continues to be the most important disease in home-killed meat, and there
is shown a considerable increase in the amount of tuberculous beef and pork surrendered
in the Markets.
Reference has previously been made to lack of inspection in districts from which meat
is consigned to Smithfield Markets. While very stringent regulations are in operation in
dealing with imported foods, we must admit that meat inspection throughout Rural England
is generally far from being satisfactory, and is often referred to by inspection authorities
abroad. It is interesting and encouraging to know that several cities and towns are building,
have just finished building or considering the establishment of public abattoirs. Amongst
those may be included the Corporation of the City of London, who propose to re-model
and enlarge their public abattoir at Islington. It is hoped that those new places in which
no doubt meat inspection will be conducted on modern principles may stimulate other
Local Authorities to take more interest in the purity and freedom from disease of our meat
supply.
Your Veterinary Officer had the honour of being invited by the Governments of Australia
and New Zealand to visit the Dominions and view the meat industry there ; he returned
via Canada and the U.S.A., to observe how meat inspection is conducted in those countries.
His observations will form the subject of a special report.

G