View report page

25
employed, and the velocity of the passage of the air. The intakes for the same are
to be fixed not less than 6 feet above the level of the adjoining street or yard in a
position free from dust or dirt, and to be protected by grids of a clear ventilating
area equal to that of the respective inlet tubes. The inlet tubes to discharge at a
height of 5 feet 6 inches above the level of the bakehouse floor.
Any existing air bricks and openings in walls are to be built up.
The foul air is to be drawn away by means of two extract ventilators at ceiling
level, each of a total internal sectional area as is necessary, and calculated on the
same basis as the inlets, and fitted with bell-mouth inlets 18 inches in diameter.
The extract tubes to be carried over the oven and connected to an outside upright
shaft of sufficient sectional area, terminating at a reasonable height above the intake
inlets and fitted with a wire guard.
All tubes are to be carried in direct lines and with few bends as possible. No
right-angled or acute bends will be allowed.
No perforated zinc is to be used, but fine gauged wire netting of not less than
½inch square mesh is to be fitted over the bell-mouth outlets and the air inlets.
Flour Storage, &c. — Provision is to be made for the proper storage of flour,
potatoes, salt, and all other constituents or ingredients used in the bakehouse elsewhere
than in the underground bakehouse itself. Such store places must be as strictly and
properly kept as a bakehouse.
Fittings.—All dough troughs, tables, and bins are to be provided with strong
swivel castors or wheels, and arranged so as to be easily moved and allow for proper
cleansing and inspection. Woodwork usually painted to have three coats of good oil
paint, including the primary coat.
Shelves, &c.—The joints of shelving or other woodwork joints at walls and
other places to be filled in with suitable material, and left smooth, flush, and even.
Staircase. —No outside staircase shall terminate within the bakehouse.
I should like to advise the Council not to grant any certificates
and thus close them all, but I feel that such a step would practically
ruin several hard-working and deserving persons who have invested
their little all in their business.
You have appointed a small Sub-Committee for the purpose of
inspecting these premises, but it must be borne in mind that once these
premises are passed they can be used for all time as Bakehouses, and
that now is the golden opportunity for the Council to have them made
healthy for the workers, and constructed so that the conditions under
which bread, &c., is prepared are clean and wholesome. The chief
difficulties arise in providing suitable ventilation, lighting, and the
prevention of dampness and dust. There is no need for me to again
discuss the ill effects of dust and the dust question generally, as I have
repeatedly brought this important question before you, and I have seen
from the Report of the Delegates who visited the Sanitary Congress at
Manchester that you are fully alive to its injurious effects.