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(3) Walls: To be rendered smooth, even, and impervious
throughout, e.g., with (a) suitable cement, (b) glazed bricks
or tiles, or (c) other equally efficient material.
[Tiles are best for the portions of the wall or walls immediately
adjacent to the ovens, cement being liable
to crack or flake with the heat.]
(4) Flooring: To be made of a smooth, even, and impervious
material throughout, e.g., with (a) a minimum of 4 ins. of
cement concrete (floated over smooth with cement), (b) tiles
(or flags) on solid foundation and embedded in cement, or
(c) some other equally efficient impervious paving.
(5) Ceilings: To be properly ceiled with smooth, even, and impervious
material, e.g., with (a) granite plaster, (b) parian
cement, (c) well-fitting match-boarding properly painted or
varnished, or (d) some other equally efficient material.
(6) Drains: To be constructed of gas- and water-tight pipes (and
joints) when situated under the Bakehouse, and no gully to be
within the Bakehouse, unless the drain connected therewith
be made to discharge over, or into, a trapped gully outside.
(7) Sinks: To be situated, as far as possible, outside the Bakehouse,
and all sink-waste pipes to be under-trapped.
(8) Water Supply: A tap or taps to be provided direct from
the rising main for the supply of drinking water.
(b). Light.
(1) Windows: To be provided of a size (exclusive of sash-frames)
in total area not less than one-tenth of the floor space, extending,
as far as possible, above the level of the adjoining
ground, and opening into (a) the external air, or (b) partly
into the external air, and partly into an area, which area is to
be lined with white tiles or white glazed bricks, or fitted with
suitable reflectors (or prisms), or rendered in cement and
periodically lime-washed, so as to admit daylight to every
part of the Bakehouse.