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lesions so common in the last few years. The prevalent method of
washing and drying infected crockery and cutlery appears to do little
in the way of destroying their pathogens.
Very great interest was shown by the proprietors of the premises
visited, and every help was given to facilitate that investigation. Results
were keenly awaited, and they were eager to know what measures could
be adopted to remedy defects. It would seem that public health propaganda
for improvement in kitchen hygiene, together with suggestions
as to the methods to be followed, would be welcomed, especially if
accompanied by bacteriological evidence showing its necessity.
My grateful thanks are due to the Medical Officer of Health for
approval and permission to work in his district; to the Chief Sanitary
Inspetor, without whose co-operation and active help this work could
not have been done; and to my technicians, Mr. P. G. R. Browne, Mrs.
R. Udall, and Mr. H. Gillies, for much willing help in the preparation
of media.
Reference.—Topley and Wilson (1946). Principles of Bacteriology and
Immunology, 3rd. ed., p. 1584.
The problem is one indicating the necessary provisions of
modern washing and drying equipment, especially with the increase
of communal feeding. The scarcity of drying towels and
the lack of an efficient detergent are other factors. Much can be
done under present methods and the work is being followed up
by the Sanitary Inspectors with keen co-operation of those in
charge of the catering establishments. There is a wide field of
research still open in the hygiene of these premises and Dr.
Hutchinson's pioneer work in above direction is worthy of close
attention of all those interested in the hygiene of communal
feeding.

Two unsatisfactory milk results, and 22 unsatisfactory ice
cream results, were notified to the suppliers concerned and
improvement in supplies were achieved.
Milk samples taken and submitted to the County Analyst
for test are included under the heading of Food and Drugs Acts,