London's Pulse: Medical Officer of Health reports 1848-1972

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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London

Battersea 1922

[Report of the Medical Officer of Health for Battersea, Metropolitan Borough of]

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Article.By whom taken.Result of Analysis.Observations.
Sausages-contd.Council's Inspector.(5) 8.764 grs. of boric acid per pound (6) 8.673 grs. of boric acid per pound (7) 7.931 grs. of boric acid per pound (8) 6.258 grs. of boric acid per pound (9) 5.005 grs. of boric acid per pound
9 Luncheon Sausage„Genuine.
7 Preserved Cream„Adulterated as understated :- (1) 25.41 grs. of boric acid per pound (2) 24.542 grs. of boric acid per pound (3) 23.548 grs. of boric acid per pound (4) 22.932 grs. of boric acid per pound (5) 22.435 grs. of boric acid per pound (6) 22.064 grs. of boric acid per pound (7) 18.592 grs. of boric acid per pound
5 Margarine„Genuine.Boric acid pre-sent, under 0.5% in each case.
5 Lard„Genuine.
5 Olive Oil„Genuine.
5 Cheese„Genuine.
5 Cocoa„Genuine.
2 Separated Milk„Genuine.
2 Clotted Preserved Cream„Adulterated as under. (1) 23.800 grs. of boric acid per pound (2) 9.604 grs. of boric acid per pound
1 Brawn„Genuine.
1 Liver Sausage„Genuine.
1 Fish Paste„Genuine.
1 Cream„Adulterated as understated :- (1) 18.963 grs. of boric acid per pound

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Note. I he term "Genuine" means that the composition of the samples
so described was in accordance with the scientific definitions which can at
present be given to the various articles dealt with, and that adulteration
could not be certified in regard to them. The term "Inferior" means that
the samples so described were of low quality or of doubtful character, and
that actual adulteration could not be certified in regard to them.