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PORK SAUSAGES
MEAT CONTENT
No. of Samples 60%-65% 70%-74% 75% Plus
25 16 5 4
OTHER SAUSAGES
(Hamburgers, Saveloys, Frankfurter, Liver Sausage,
Breakfast Sausage, Luncheon Meat)
No. of Samples 40%-49% 150%-59% 60%-69% I 70% />/(«
31 2 10 9 10
REGISTRA ONS OF PREMISES USED FOR THE MANUFACTURE
OP SAUSAGES, PRESERVATION OF FOOD,
MANUFAC IRE AND SALE OF ICE CREAM AND DEALERS
IN MARGARINE
Trade Number on Register 1955 Number of applications received during 1956 Number of applications refused during 1956Total number of premises on register 1956
Manufactures f Ice
Cream 2 2
Retailers of I Tream 188 11 — 199
Manufacturer Sausages
32 — — 32
Ush Frying and preserving
24 — — 24
nam Boilers 7 2 9
Margarine Des 1 - - 1
Butchers Shops —Meat Supplies
The mea tailed in the Borough continues to be of good quality,
and obtain by the local butchers mainly from Smithfield. Two
butchers slaugher their animals outside the district. This meat is
sujected to insection at the time of slaughter and also when delivered
to the shops, is pleasing to report that at no time has it been necessary
to Condemn any carcases brought into the Borough.
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