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72
The greatest risk is incurred by the servants who sweep bar
floors, but the licensed victuallers themselves run no inconsiderable
danger of infection.
The Registrar-General has shown that—
(a) More than one-quarter of the deaths of innkeepers and
their servants in London result from Consumption.
(b) More than one-third of the deaths of public-house
servants, barmen and potmen, in London, are due to
Consumption.
(c) The mortality from Consumption amongst London innkeepers
and their servants is more than twice as great as
the mortality from this disease of all occupied males, and
the mortality amongst the servants alone is more than
three times as great.
The following are the two principal methods for diminishing
the danger of public-house infection:—
(1) Spitting on the floors, except into proper spittoons,
should be discouraged by every practical means. The
exhibition of a notice requesting customers not to spit
seems to be the most convenient method to recommend,
and has been adopted in several districts of London and
many of the large provincial cities. The Public Health
Committee consider this the best plan, and ask for your
hearty co-operation in the matter, as you no doubt
already understand the necessity for it. Such notices
may be obtained free from me, and I now enclose several
copies.
(2) The floors, walls, seats, furniture, &c., in the bar should
be cleansed daily. The best way to do this is not by
sweeping, brushing, or dusting, which raises dust in the
air (for this is probably the chief cause of infection
among public-house servants), but floors should be
washed with a mop dipped in hot water or disinfectant
solution, and the walls should be swilled or a hose used.
Counters, seats, furniture, &c., should be cleansed with a
wet duster, which should afterwards be placed in hot
water and boiled. Spittoons should be cleansed with
boiling water or disinfectants, and the sawdust burned.