Licence: Public Domain Mark
Credit: Objects and methods of inspection / by John F. J. Sykes. Source: Wellcome Collection.
Provider: This material has been provided by London School of Hygiene & Tropical Medicine Library & Archives Service. The original may be consulted at London School of Hygiene & Tropical Medicine Library & Archives Service.
18/22 (page 16)
![space of eight feet by four, or two cows in one stall eight feet by seven. That the shed Is properly paved with impervious material, sloped to a channel terminating at a trapped gully situated outside where practicable. That a proj)erly covered tank, kept cleansed, ancl containing at least twelve gallons of water for each cow is provided, the bottom being at least six feet from the floor, and the overflow disconnected. That each stall is provided with a water ti'ough of impervious material, sujiplied by a proper pipe, and emptying by a proper waste. That the walls, doors, etc., are covered with an impervious material to a height of five or six feet. That impervious recei)tacles ]n'operly drained aie provided outside the cowshed for grains and also for dung, and that they are not kept inside. That the upper jiart of the inside surface is cleansed and lime- washed every six months and the lower five or six feet as frequently as necessary. That the floors and troughs are cleansed twice daily with water, and the dung and offensive litter removed, and that all milk utensils are scalded or steamed as frequently each day as necessary. Witli reference to JJairies tha lightino; and ventilation must be sufficient and thorough, the inner surface of the w-alls of imper- vious material to a height of 5 or 6 feet, the floor properly drained, and si >ping to an openmg leading to a properly trapped gully out- side ; for water a properly covered tank, periodically cleansed, and of sufficient capacity, must be provided, the overflow discharging into the open; the upper parts of the buildings must be cleansed and lime washed, the lower parts of the walls, fix- tures, and floors must be cleansed, and the milk utensils scalded or steamed as frequently as may be necessary to keep them cleanly. In 7nilk shops it should be noted that the fixtures are kept in clean condition, that the milk utensils are thoroughly cleansed with boiling water or steam as frequently as may be necessary, and that the water supply is pure. To prevent infection or contamination it should be seen that immediate notice is given of infection amongst the employes or their families. In case of infection all milk and utensils should be immediately removed from the infected building and thoroughly cleansed, and not replaced until the building itself has been thoroughly disinfected and cleansed. Offensive effluvia should be guarded against by providing that no milk or utensils are kept in any place where they are likely to arise. Offensive trades and nuisances are dealt Avith in other lec- tures, therefore I will conclude with a few words as to equip- ment. It is useful to carry official visiting cards, and also a small official certificate of appointment and power of entry bearing the seal of the authority, although it may be rarely](https://iiif.wellcomecollection.org/image/b24398925_0018.jp2/full/800%2C/0/default.jpg)
