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permitted number of lodgers was reduced in both cases: in the men's lodging house from 436 to 391
in order to meet the model bye-law standard, and in the women's lodging house from 100 to 85 because
of the dormitory space having been reduced by the completion of the scheme for providing additional
sanitary accommodation, baths and washing facilities. The defective wood-boarded floor in the
basement of the men's lodging house, where the day-room and dining-room are situated, was taken
up during the year and replaced by red quarry tiles laid on concrete. This is a great improvement
and enables cleansing to be carried out with ease and efficiency.
Rent Restrictions Acts.—During the year one disrepair certificate was issued.
SECTION E.—INSPECTION AND SUPERVISION OF FOOD.
Food and Drugs Analysis.—Samples of 83 different kinds of foodstuffs and 55 varieties of drugs were
taken and analysed under the Food and Drugs Act, 1938. The total number of samples submitted
during the year was 700 (30 formal, 670 informal) and these included: milk 58, butter 71, margarine
69, cheese 14, cooking fat 70, sausages 70. The sum paid in respect of each analysis was £1 1s. 0d.
The 85 samples reported as adulterated or otherwise irregular are referred to by the Public Analyst
(Mr. Thomas McLachlan) in the following report:
"The percentage of samples on which adverse reports or comments were made is higher this year
than it was last year, 12.1 per cent. of the samples submitted being reported as adulterated or failing
to comply with various Labelling Orders.
"Some slices of bread were received from a member of the public who complained of blackish marks
on one side. This was due to the growth of a penicillium mould, and the bread was unfit for sale if it
had been sold in this condition. Another sample of bread was found to be contaminated with 'rope'
due to a spore-forming organism and caused by septic conditions in the bakery. A third sample of
bread contained excessive salt.
"Some cream biscuits received were reported as inferior. They were of poor flavour and quality
and the cream filling was caramellised instead of being of a fondant nature.
"Some beef sausages suspected of being deficient in beef were found to contain 51 per cent. of meat.
Another sample of sausages was 25.8 per cent. deficient in meat and in your analyst's opinion contained
far too much dye, but it does not appear to be illegal to dye sausages. Other samples of sausages
were respectively 23.6 and 26 per cent. deficient in meat. Some pork sausages were 26 per cent.
deficient in meat, whilst others contained only 51.8 per cent. of meat, instead of the 55 per cent.
necessary when milk powder is present. As these last were not very deficient in meat it was suggested
that the matter might be taken up informally. A further sample of sausages was found to contain
4.13 per cent. ash, including 2.71 per cent. of salt, an excess of over 1 per cent. of salt calculated on
the original sausage material. The total ash content of sausages varies normally between 2 and 3
per cent., with about 0.5 per cent. of salt. A liver sausage was submitted and found to contain a small
piece of hide with attached bristles. Your analyst considered that the liver and other meat used in
the preparation of these sausages had not been removed from the carcasses and slaughterhouse under
hygienic conditions. Some tinned cooked sausages were stated to possess a strong taste and to be full
of preservative, but were found to be satisfactory on examination.
"Several cans of ham were received and on examination were nearly all found unsatisfactory.
Some had been improperly cured and rusty needles had been used to inject the pickling brine. The
fat was liquidy and soft, and the flavour poor. The meat was hard and showed black marks.
"A sample of beefsteak was tested and found to consist of horseflesh. Some minced beef was received
as a complaint from a member of the public. The sample weighed 2lbs. 2ozs. and was found to contain
⅛oz. of small stones. As chopped onion had been added to the minced beef your analyst was unable
to state whether the stones were present before the onion was added.
"A sample of ox tongue was submitted because a member of the public complained that it neither
tasted nor smelt like tongue. The tongue had been tinned and was probably of foreign origin. The
meat, known as the root of the tongue, had not been removed before canning. It was an unsatisfactory
looking preparation and was reported as inferior.
"Two samples of chicken, one canned and the other part of a meal served in a restaurant, were
received owing to complaints, but both were found to be genuine.
"One pork pie was mouldy in the interior. Another was received with the complaint that it
contained only bread but it did, in fact, contain some pork. Owing to a decision in the High Court
it is rather difficult to state how much meat should be contained in a meat pie.
"The label on a sample of savoury mixture stating that it contained the rich meat of sunflour
(? sunflower) seed was considered by your analyst to be misleading.