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108
There has been some laxity on the part of one or two of the
farmers with regard to limewashing, though the period is now two
months instead of the one month of a few years back, but I cannot
say there has been anything of a serious nature in this respect.
Licences as follows were in force on the 31st December under
the Milk (Special Designations) Order, 1923:—
Dealer's Licence to use the Designation "Grade A" 1
Dealer's Licence to use the Designation "Pasteurised" 7
Pasteuriser's Licence to sell milk as "Pasteurised" 1
Supplementary Licence to use the Designation
"Grade A" (Pasteurised) 1
Supplementary Licence to use the Designation
"Certified" 1
Supplementary Licence to use the Designation
"Grade A (Tuberculin Tested)" 1
Supplementary Licence to use the Designation
"Grade A" 1
PUBLIC HEALTH (MEAT) REGULATIONS, 1924.
Inspection of meat under the above Regulations has, as a routine
matter, been carried out as in previous years. Every endeavour
is made to ensure that all foodstuffs are dealt with by the best
possible hygienic methods.
The tradesmen themselves are paying attention to this matter,
and various machines and methods are being tested by the shopkeepers
to improve the present system.
As in previous years, animals have been conveyed to the various
slaughterhouses in Enfield by road in lorries, thus avoiding driving
the animals by road through the District from a Station in the
outlying part of the District.
It will be seen that the number of pigs slaughtered during the
year has fallen. This, I understand, is owing to the difficulty of
getting the proper supply from the various markets in the country.
Slaughtering is carried out at almost all hours of all days,
holidays or otherwise, and the Sanitary Inspectors have to spend a
considerable amount of their time in examining the carcases and
organs of slaughtered animals, and although there is an increase of
one certified Meat Inspector on the Staff, they are all still fully
employed.
The old back and forward movement of meat from the
slaughterhouses in Enfield to the Central Meat Market, London,
and meat from the latter being sent to and sold in Enfield, still
continues.
A perusal of the table below reveals an increase in the number