Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
[Report of the Medical Officer of Health for Malden & Coombe]
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A number of books from the public library and schools
were also disinfected for a variety of reasons.
Twenty-five loads of bedding were removed for steam
disinfection or destruction.
During the year 111 samples were submitted to the Public Analyst for analysis. These comprised of the following:—
ARTICLES | ANALYSED | Adulterated or below standard. | ||||
---|---|---|---|---|---|---|
Formal | Informal | Total | Formal | Informal | Total | |
Milk | 10 | 14 | 24 | — | 1 | 1 |
Vinegar | — | 2 | 2 | — | — | — |
Gravy powder | — | 2 | 2 | — | — | — |
Baking powder | 1 | 2 | 3 | 1 | 1 | 2 |
Tea | — | 1 | 1 | — | — | — |
.Sausages | — | 2 | 2 | - | — | — |
Egg substitute powder | — | 1 | 1 | — | — | — |
Margarine | — | 2 | 2 | — | — | — |
Butter | — | 3 | 3 | — | 1 | 1 |
Black pepper | — | 1 | 1 | — | — | — |
Ground ginger | — | 2 | 2 | — | — | — |
Ground cinnamon | — | 1 | 1 | — | — | — |
Self-raising flour | 3 | 4 | 7 | — | 1 | 1 |
Gelatine | — | 1 | 1 | — | — | — |
Sauce | — | 2 | 2 | — | — | — |
Ground nutmeg | — | 1 | 1 | — | — | — |
Curry | — | 1 | 1 | — | 1 | 1 |
Pickles | — | 3 | 3 | — | — | — |
Cocoa | — | 2 | 2 | — | — | — |
Soup | — | 4 | 4 | — | 2 | 2 |
Horseradish cream | — | 2 | 2 | — | — | — |
Glauber salts | — | 1 | 1 | — | 1 | 1 |
Semolina | — | 2 | 2 | — | — | — |
Cake flour, etc. | — | 4 | 4 | — | — | — |
Fish and meat paste | — | 2 | 2 | — | — | — |
Liquid paraffin | — | 1 | 1 | — | — | — |
Mixed herbs | — | 1 | 1 | — | 1 | 1 |
Mustard | — | 3 | 3 | — | — | — |
Flour batter | — | 1 | I | — | — | — |
Jam and marmalade | — | 3 | 3 | — | — | — |
Mushroom ketchup | — | 1 | l | — | — | — |
Coffee | — | 1 | l | — | — | — |
Saccharine | — | 4 | 4 | — | — | — |
Sugar | — | 2 | 2 | — | — | — |
Honey | — | 1 | 1 | — | — | — |
Aspirin | — | 1 | 1 | — | — | — |
Strawberry flav | ||||||
ouring | — | 1 | 1 | — | - | — |
Stuffing | — | 1 | 1 | — | — | — |