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in the District.
There is also a further extension of the practice of milking cows
by mechanical apparatus, and this appears to be a success and has
come to stay. It undoubtedly appears to add to the cleanliness of
milk production.
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 "12
Dealer's Licence to use the Designation " Grade A
(Tuberculin Tested)" 2
Dealer's Licence to use the Designation "Certified" 1
Dealer's Licence to use the Designation " Grade A
(Pasteurised)" 1
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
Supplementary Licence to use the Designation
" Pasteurised" 2
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 in lorries, to
the various slaughter houses in Enfield by road, 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