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177
does the Act mean in practice ? " is a question that has been
addressed to us, and this section of the report was drawn up with
a view of answering that question, and placing in simple and
clear terms the practical points that required attention, and
which must form the basis upon which "suitability" or "unsuitability"
is decided. Not infrequently a baker defends a
breach of the law by urging that he did not know the law meant
so and so, and accordingly we placed in the hands of every owner
of a Bakehouse in Finsbury the following statement as to what
the law actually does mean. For convenience we placed, first,
the requirements common to all Bakehouses, whether above
ground or underground; and, secondly, the requirements in
respect to underground Bakehouses only.
A.— Regulations applying to all Bakehouses.
1. General.—Every room or place used as a Bakehouse must
at all times be in such a state as to be on sanitary grounds fit
for use and occupation as a Bakehouse.
2. Water Closets.—No water closet, earth closet, privy or
ashpit must be within or communicate directly with the Bakehouse
(Factory Act, 1901, Section 97. Every Bakehouse must
have a water closet which must possess proper means of
ventilation and lighting, and must in all respects comply with the
Bye-laws for water closets.
3. Cisterns.—Every cistern for supplying water to the Bakehouse
must be separate and distinct from any cistern supplying
water to a water closet (Factory Act, 1901, Section 97). Every
cistern supplying water to a Bakehouse must be made of metal
or of slate, and must be effectually covered and periodically
cleansed.
4. Drains.—No drain or pipe for carrying off fæcal or sewage
matter is to have an opening within the Bakehouse (Factory
Act, 1901, Section 97). The joints of any drain passing beneath
the floor of a Bakehouse should be gas and water-tight. Any
covers necessary to inspection chambers to the drains should be