[Report of the Medical Officer of Health for Harrow-on-the-Hill].

  • Harrow (London, England). Urban District Council.
Date:
[1920?]
Catalogue details

Licence: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

Credit: [Report of the Medical Officer of Health for Harrow-on-the-Hill]. Source: Wellcome Collection.

    13/36 (page 15)
    15 reduced price, and recommends accordingly. These necessi tous people are for the most part discovered in the first in stances at the Infant Welfare Centre or by the Health Visitors on their rounds. Some are recommended by medical practitioners. During the year 3 mothers and 13 children were assisted with free milk, and 21 mothers and 72 children, with milk at reduced price. No of mothers receiving free grants of milk 3 No. of children receiving free grants of milk 13 No. of mothers receiving milk at reduced price 21 No. of children receiving milk at reduced price 72 The milk of a good dairy herd contains more than 3 per cent, of fat. It has been stated with apparently good reason that a carefully selected well fed and carefully kept herd will produce in the average for the year more than 4 per cent. fat. The present fat standard of 3 per cent, should therefore be raised. Under the Dairies, Cowsheds and Milkshops Orders no registration took place during the year and no name was re moved from the register. The inspection of cowsheds has reference to cubic capaci ty, paving of shed and yard, litter, storage and removal of dung, water supply, drainage, lighting, general sanitation and method of milking. During the war the extreme short age of labour made it well nigh impossible for dairy-farmers to keep their cowsheds and premises even moderately clean. From numerous visits which I made to the dairy-farms in the district I believe that the dairy men did their best to observe the regulations. Now that the war is over and the shortage of labour likely to be soon removed we shall look to them to raise the standard of cleanliness both in animals and premises much above the level at which it stood during the later days of the war. Inspection of meat:—This begins at the slaughterhouse and takes note of the healthy or other condition of the animal to be slaughtered, as also the hygienic state of the slaughter house and its surroundings. After the animal is killed tne carcase and all its parts are carefully examined with a view to detecting disease or any condition in the meat which would render it unfit for food. Should such condition be dis covered; the meat is condemned, seized, and submitted to a magistrate, who orders its destruction. The butchers of