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being taken to secure this in the remainder. As a rule, it has not been a very difficult
matter to secure a sufficient amount of light and to provide for the admission of fresh
air, but to ensure that the means when provided will be made use of, as it should be,
is another matter. The unpleasant draughts which are oftentimes produced by the
heat of the oven, when the work is in progress, will frequently be the cause of all
openings provided for the admission of fresh air being closed, especially in winter
time, or when the weather is cold, as fluctuations in the temperature interfere with
the fermentation of the yeast and cause delay in making the bread. To meet this
difficulty with regard to the fermentation, it has been suggested that the troughs
might be artificially heated with hot water pipes to make the temperature uniform.
As to the construction of bake-houses underground in the future, I am of opinion,
where possible, this should be avoided; but it does not appear to me to be necessary
to prohibit the use of an underground bake-house, simply because it is underground.
Some of the most satisfactory bake-houses in the parish, are situate below the level
of the ground.
Consequent upon a report from their Medical Officer, the London County Council
have had under consideration the question of further legislation for securing an
improvement in the condition of the London bake-houses.
The Public Health and Housing Committee of the Council reported as to
the desirability of amending the provisions of the law relating to bake-houses,
and they were of opinion that a central metropolitan authority, such as the
London County Council, would be the proper body to have the control of the
bake-houses in the Metropolis. After duly considering the report of the Committee,
the Council decided that it was desirable to leave the control of the bake-houses in
the hands of the local sanitary authorities, but that the London County Council
should be empowered to make bye-laws for the regulation of bake-houses, it being left
to the local sanitary authorities to enforce them. It appears to me it would be very
advantageous if some uniform set of bye-laws for regulating bake-houses in London
were in force. It has been suggested that bake-houses should be licensed in the same
way as cow-houses and slaughter-houses are, as being a means of giving the sanitary
authority greater control in enforcing cleanliness and hygienic conditions generally in
them. It is certainly desirable that, before a baker's business is established anew,
the sanitary authority of the district should have due notice, in order that their
officials may have an opportunity of inspecting the premises where it is proposed to
make such an important article of diet as bread.
SLAUGHTER-HOUSES AND COW-HOUSES.
It is provided by sec. 20 of the Public Health (Lond.) Act 1891, that where a
person carries on the business of slaughterer of cattle or horses, knacker or dairyman,
such business must only be carried on, on premises licensed by the London County
Council.
Any contravention of this section entails a fine not exceeding £5; the license, for
which a fee of 5/- is charged, is required to be renewed from year to year; not less