Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
[Report of the Medical Officer of Health for St. Marylebone, Metropolitan Borough]
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62 | Raisins | _ | 9 | - | 9 | ||||
63 | Rennet | - | 1 | - | 1 | ||||
64 | Rice | - | 19 | - | 19 | ||||
65 | Rice Flour | _ | 1 | - | 1 | ||||
66 | Rice, Ground | - | 4 | - | 4 | ||||
67 | Sardines | - | 5 | - | 5 | ||||
68 | Sausages | - | 13 | - | 13 | ||||
69 | Sauce, Tomato | - | 4 | - | 4 | ||||
70 | Spice, Mixed | - | 2 | - | 2 | ||||
71 | Sponge Cake | - | 2 | - | 2 | ||||
72 | Suet, Shredded | - | 12 | - | 12 | ||||
73 | Sultanas | _ | 19 | - | 19 | ||||
74 | Syrup, Golden | - | 5 | - | 5 | ||||
75 | Tapioca | - | 2 | - | 2 | ||||
76 | Tartar, Cream of | - | 2 | - | 2 | ||||
77 | Tartaric Acid | - | 8 | _ | 8 | ||||
78 | Tea | - | 7 | - | 7 | ||||
79 | Treacle, Black | - | 2 | - | 2 | ||||
80 | " Trex " | - | 1 | - | 1 | ||||
81 | Vinegar, Malt | - | 14 | - | 14 | ||||
Total | 158 | 773 | - | 931 | 1 | - | - | 1 |
TABLE 12.
Adulterated Samples, etc.
Serial Number. | Article. | Whether Formal, Informal or Private. | Nature of adulteration or irregularity. | Observations. |
---|---|---|---|---|
288 | Milk | Formal | 13.3% deficient in milk fat. | Legal proceedings instituted. Summons withdrawn on technical irregularity. Council awarded £3 3s. Od. costs. |
Milk.
During the year 127 samples were examined, of which one was found to be
adulterated. This adulterated sample was 13.3% deficient in milk fat. The average
composition of the milks for the last three years is given below. As will be seen,
the figures for 1940 (which do not include, those of the adulterated sample) are
distinctly below the averages of the previous two years : indeed, until 1940 the
figures remained practically constant for several years.
Year. Sp. Gr. Total Solids Fat. Solids not Fat.
1938 1031.5 . 12.24% 3.52% 8.72%
1939 1031.6 12.26% 3.51% 8.75%
1940 1031.3 11.94% 3.37% 8.57%
Cream.
The fat content of the 14 loose creams examined varied from 39.7% to 47.6%,
giving an average value of 43.77%. Six tinned creams were analysed, the fat content
ranging from 22.5% to 26.3%, with an average value of 24.12%. All these tinned+