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Peel Grove that the fish-curing process, as carricd on by Mr. Cushway
in that locality, was a nuisance, and injurious to health, and the Vestry
was asked to take steps for its removal or abatement. The matter was
referred to the Sanitary Committee. Previous to this date I had visited
the premises on several occasions, and on Friday, October 7th, between
five and six o'clock p.m., without any previous notice to the proprietor,
and in company of the members of the Committee, I again inspected tho
establishment, saw the fires lighted, and had the whole process thoroughly
explained by the foreman. At the next meeting of the Vestry, on
October 20th, the following Report was presented and read:—
TO THE VESTRY OF ST. MATTHEW, BETHNAL GREEN.
Gentlemen,
I have to report upon the business of Fish Curing or Smoking, newly set up
in Peel Grove, on premises occupied by William Cushway; and it will be my endeavour
to place the facts before you, so that you may be able to judge whether the process can
be carried on without being a nuisance and injurious to the health of the surrounding
inhabitants.
The premises under consideration are situated about the centre of a block of houses,
bounded on the north by Patriot Square, and that part of Peel Grove running parallel
with it; on the east, by Peel Grove; on the south, by Victoria Park Square, and a part
of the Old Ford Road; on the west, by Cambridge Road. These premises are over 70
feet from the roadway, and are nearly 29 feet from the nearest dwelling house. In length
they are about 120 feet; breadth, 55 feet; height, to top of wall, 12 feet. The roof is
open and slanting, and rises 7 feet in the centre.
In the middle is the smoke-house. This is well built; the lower portion principally
of brick, the upper of wood, which mainly consists of doors and shutters, by opening or
closing which the draught to the fires is regulated. This building is 45 feet long by 11
feet 6 in. wide; at its highest part it is 19 feet 6 in., and is divided into four compartments,
two of which are 13 feet by 10 feet; the other two are 7 feet 6 in. by 10 feet (inside
measurement). These compartments communicate with each other, at the lower part, by
doors, which can be shut if needed, so that one or more compartments can be used, accord,
ing to the number of fish required to be smoked.
The space around the smoke-house is used for the stowage of barrels, baskets, wood
for the fires, and utensils of trade. Where the fish are washed it is well paved; there is
a plentiful supply of water, and good drainage.
The business is carried on as follows: Fish—principally herrings—are brought in the
morning; they are then washed and thoroughly cleansed, threaded on sticks, and are so
put on as not to touch each other; they are then placed in the smoke-house, at the
highest part first, and so from above downwards, until it is filled to within seven or eight
feet of the floor.