Instructions regarding the destruction of rats and mice : 1941 / by command of the Army Council [at] the War Office.

Date:
1941
Catalogue details

Licence: Public Domain Mark

Credit: Instructions regarding the destruction of rats and mice : 1941 / by command of the Army Council [at] the War Office. Source: Wellcome Collection.

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    (b) Holes through walls and floors for the passage of radiator pipes, water services, etc., must be well finished. (c) Burrows under floors or in walls from which rats have been driven should be stopped with concrete. Broken glass should be incorporated in the concrete to prevent the rats opening up the concrete before it sets. (d@) Basement and low level windows must be kept in good repair. ; (iv) Precincts of Barracks or Camp, etc. (a) All herbage, particularly in hedgerows and on ditch banks, must be kept short so that burrows can be readily detected. (b) The accumulation of junk and rubbish at places other than the central point referred to in paragraph 4 (ii) (c) must be prevented, if practicable. (v) Supply Depots and Unit Forage Barns. (a) The following items in sacks and crates which are vulnerable to attacks by rodents should be given special attention :— Beans, butter and haricot Bran Cheese in crates Flour all grades Lentils Oats Peas, blue, maple, marrowfat Rice Rice cones Sugar (6) Close stacking of the above items, which encourages the nesting of rodents, should be avoided where floor space makes this possible. (c) Dunnage should be provided and the sacks should be stacked in rows, leaving alley ways where men can walk along to inspect the sacks. (2) Depending on the dimensions of the sacks, the rows can be built double or treble the breadth of the sack, with the usual headers and stretchers. (e) Daily inspection should be carried out and cats encouraged in the store. (f) Cheese in crates should be stacked in rows in such a way as to facilitate turning periodically end over end. The cheese crates should be turned in temperate climates once a fortnight and the opportunity taken to inspect each cheese for damage as it is turned.
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