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suits hung to prevent creasing usually remain so until needed again. When ports
and doors are closed during bad weather the presence of damp clothing swinging
across a white bulkhead increases the atmosphere of depression, decreases the amount
of reflected light, stains the paintwork and adds to the general gloom of the
compartment.
The provision of properly ventilated steel or wooden lockers (3 feet 6 inches by
2 feet by 1 foot 6 inches) would avoid the necessity for storing clothing on pegs, spare
bunks or the floor, and at once the forecastle would be brighter, cleaner, more
ship-shape and consequently more hygienic.
Such lockers would fulfil a long-felt want, would make conditions more hygienic,
and encourage the crew to a seamanlike respect of their quarters. In fitting, due
regard should be taken of the lay-out of the forecastles. Lockers should not be
erected against an unsheathed side or placed in a badly lighted or badly ventilated
corner.
Crews' Food Lockers in Coasting Vessels.
(By J. S. Beattie, Sanitary Inspector.)
One of the most unsatisfactory features of the crew accommodation in coasting
vessels is the unhygienic storage of food.
The lockers provided for seamen are of the type fitted in foreign-going vessels,
in which they are only used for small articles of clothing and other personal effects.
In "coasters" it is a common practice to keep food in wooden cases on the
floor and in spare bunks, while on one or two occasions meat has been found hanging
in the water-closet. All alternative accommodation of a makeshift design is usually
handed down from crew to crew.
Down-below forecastles have ample room below the forecastle head, much of
which is wasted. In this space could be built a locker of sufficient dimensions to
carry food for both seamen and firemen. Where ships have alternative space adjacent
to the galley it can be utilised for this purpose.
Dimensions of a suitably divided, ventilated and locked safe would not be
prohibitive in any compartment, but the position would depend upon the class or
build of coaster.
VII. FOOD INSPECTION.
Imported Meat.
During the year the draft of the proposed Public Health (Imported Food) Amendment
Regulations, 1934, was carefully considered by your Worshipful Committee,
and you reviewed the present position in regard to the inspection of imported meat.
You were impressed by the fact that large quantities of meat arrive in such form
that it is impossible for your Officers to carry out any useful inspection, and
accordingly you appointed a Sub-Committee to consider the matter in detail, to see
specimens of boneless and other unexaminable meat, and to discuss with the Minister
of Health the question of putting the inspection of imported meat on a more
satisfactory basis.
At the request of your Sub-Committee your Medical Officer prepared the following
statement of the position as it appeared to him:—
DRAFT PUBLIC HEALTH (IMPORTED FOOD) AMENDMENT
REGULATIONS.
"Efficient meat inspection requires:—
(1) inspection of the animal alive before slaughter, because in some cases illness
may be obvious ante-mortem which would be very difficult to discover
post-mortem;