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173
[1902
light, (10) the state and the material of the walls, (11) the state and the
material of the ceiling, (12) the state and material of the floor, (13) where the
flour was stored, (14) the situation of w.c. (if any). Each report also
contained other particulars of importance.
The Public Health Committee appointed a sub-committee to deal with
the whole question of underground bakehouses as raised by the Factory
and Workshop Act. The gentlemen appointed were the Chairman (Alderman
Cufflin), the Vice-Chairman (Councillor Walkley), and Councillors Eggett,
Crole-Rees, Saint, Brown, Smythe. Councillor Eggett, not being able to
attend the meetings, resigned, and his place was filled by the appointment of
Councillor Cheesley. The Committee first proceeded to consider the
requirements they should demand, and after full and careful consideration
finally agreed to adopt the requirements drawn up by the Medical Officer of
Health with some slight alterations. The height and cubic capacity were two
items that received full discussion. It was known that several of the
bakehouses were of such a size that if 1,500 cubic feet capacity, with 7ft. 6in.
in height were fixed as the minimum many would be closed. It was
considered, however, that if a capacity of 1,000 cubic feet with a height of 8 feet,
and a floor of 120 square feet were decided on it would meet all the requirements
of health. The height of the bakehouse was looked on as the most
essential point, because, if low, the heated and foul air which accumulates near
the ceiling was certain to affect the bakers, whose heads would be almost if not
entirely enveloped in it. If, however, the ceiling were high then the hottest and
foulest stratum of air would be less likely to affect them. In adopting so small a
capacity as 1,000 cubic feet it was essential that a floor area should also be
fixed, and after due inquiry it was decided to require 120 square feet. The
result of these decisions was that whereas only six bakehouses were affected
by them, 34 bakehouses would have been affected by the 1,500 cubic
feet rule. It was found, too, that several of the bakehouses under 1,000 cubic
feet capacity could make good the deficiency by raising the ceilings or lowering
the floors.
The character of the ceiling was a matter which was also carefully considered.
In several bakehouses it was noticed that the floor of the room or shop
over the bakehouse rested on the exposed rafters or joists and formed the ceiling.
It was felt that as the spaces between these joists could not be properly ventilated
they would become wells—if the word may be so applied—for heated and foul air
which no practicable method of ventilation could get rid of, and it was, therefore,
decided that every bakehouse should be provided with a proper ceiling, together
with an outlet ventilator so placed as to allow all the heated air to escape.