The dwelling house / by George Vivian Poore.

  • Poore G. V. (George Vivian), 1843-1904.
Date:
1897
Catalogue details

Licence: Public Domain Mark

Credit: The dwelling house / by George Vivian Poore. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    .•$0 TllK ])\VELUN(^ HOUSE area has (at the su'^gestion of Mr. William White, F.S.A.) been sloped forward so as to reflect the light into the room, and the window bars have been taken away, in order that this area may be cleaned as thoroughly as the room which it serves. Larders Tn view of recent discoveries as to the liability of food to become poisonous when stored in an unwholesome place, the construction of the larder is an im])ortant matter. The place where cooked and uncooked food is stored— the larder—must be wholesome, and to this end great care must be used in its construction. The following appear to me to be the points which demand attention in the larder, an apartment which may influence the health of a house- hold to a very great extent:— 1. The larder must be dry. Both walls and floor should be above suspicion as to dampness. Any mould or mildew growing on the floor or walls is vqry apt to infect the food. The floor should be of concrete, without seams or joints. The walls should be limewashed every year, and the shelves (if expense be no object) should be of some non-absorbent material, such as marble, slate, gla^^ed earthenware, or glass. It is better to have a larder above the ground level than below it, because in the latter situation dampness is very difficult to prevent. 2. A larder must be cool. If it have no rooms above it, the roof must be so constructed as to keep out the heat of the sun. It is essential that its windows and ventilators should face the north. The temperature which is most favourable for the growth of microbes is one which ap- proaches to blood-heat, and, speaking generally, one may say that the higher the temperature, the more likely is the ‘ cultivation ’ of microbes to go forward. It is important