Gratings should be provided around cookers, washers, and at other places where overflow is unavoidable.

All scalders, blanchers and tanks of water in which a product is held, as tomatoes before scalding, and peaches and pears before filling into cans, shall be provided with a continuous fresh supply and an overflow.

No cans shall be brined or syruped by passing through a tank to receive the brine, syrup or water by submergence-"dip tank."

All tables, pails, pans, trays, utensils, conveyors, machines, floors, etc., shall be cleaned with steam and water at the close of each day and as much oftener as is necessary to prevent souring or unsanitary conditions. There shall be ample water and steam supply to keep the factory clean.

Roadways about the factory should be sprinkled, oiled or otherwise treated to prevent dust.

Only potable water shall be used in making syrups or brine, or in washing equipment coming in contact with food.

Cans must be washed immediately before being filled.

All fruits and vegetables shall be washed before canning.

Toilet rooms must be maintained, and where different sexes are employed they must be separate for each sex, plainly and distinctly marked, and to be used only by the sex designated.

Toilet rooms, including the walls, floors, ceilings and all fixtures must be kept clean and provided with sanitary paper.

Toilet rooms must open to outside light and air, and be of sufficient size and equipment for the number of people employed.

Where toilet rooms are in the factory, they must be supplied with proper flushing appliance and connected with a sewer.

Outside closets must be sufficiently removed from the factory to avoid being a nuisance, and built tight above the ground. The doors constructed to remain closed, and the building properly ventilated, lighted and screened. The vault to be kept thoroughly disinfected and cleaned when filled to a level with the ground.

Wash-rooms must be provided, conveniently located and of different size and equipment for the accommodation of all employees and separated for sexes, equipped with running water, and provided with individual or sanitary towels and plenty of soap.

Sanitary drinking fountains shall be conveniently placed for employes, and common drinking cups prohibited.

Where a change of clothes for work is necessary, dressingrooms must be provided and hangers or lockers provided for street clothes.

No person afflicted with infectious or contagious disease, or infected wounds, shall be employed in a factory preparing or canning food.

Employes are prohibited from using tobacco and from spitting on the floors.

Employes must be properly clothed for the work to be done.

Employes shall keep the finger nails clean and short, and wash their hands before commencing work, and after each absence from the room.

Any dispute between an Inspector and a Canner, relative to these rules and regulations, shall be referred to the Chief Inspector of each State, it being understood, however, that the Canners shall have the right to appeal from any decision of the Chief Inspector to the National Canners' Association.

INSPECTION OF CANNERIES.

During the war the Army and Navy had their own inspectors in the field, and the following were the regulations issued by them. They will serve as a splendid guide to all canners :

The general information in this bulletin applies to all factories where vegetables and fruits are canned. The sanitary conditions of the premises of such establishments should always be regarded as of the utmost importance, especially where food products for the use of the Army are prepared. An inspector, whose duty it is to pass upon the products of a cannery, should as soon as possible become informed as to the plant and its equipment. He should know the exact condition of all raw materials used, and thoroughly famil iarize himself with the methods employed in grading and packing the products. The manner of storing the finished goods should receive careful attention.

FACTORY PREMISES.

Location. The surroundings of a factory are frequently indicative of the character of conditions on the inside. A factory engaged in preparing food products cannot afford to disregard any detail of cleanliness. The inspector should carefully note, for instance, the proximity of the plant to objectionable factories, stables, pig-sties, manure heaps, privies, etc.

Entrances to Factory.-A well-kept plant should maintain its drive-ways in good condition. They should always be free of mudpuddles. To keep dust down as much as possible and prevent dirt from finding its way into food products, all drive-ways should be sprinkled as often as may be necessary.

Disposal of Refuse.-A canning factory necessarily has to dispose of large quantities of refuse material, and consequently all ditches and drains should be kept free-running and never allowed to get clogged with juice and trimmings. Waste materials, such as trimmings, vines, shucks, cobs, etc., should not accumulate in the factory or about the premises, but should be promptly removed and cared for, so that they may not become a menace either to the wholesomeness of the food materials or to the health and cleanliness of the employes.

INTERIOR OF FACTORY.

Floors. All floors in the factory, especially in those rooms where food products are prepared and canned, should be constructed so as to be water-tight. This is an important precaution, if refuse matter is to be kept from finding its way under the building, where it is sure to undergo fermentation and decay and become a nuisance. An additional reason for tight floors is the necessity of daily flushing them with water. For this purpose, the factory should be well provided with hose, brooms and brushes.

Walls and Ceilings.-To remove all chance for concealment of uncleanliness, the walls and ceilings of the factory should be painted white or white-washed often enough to keep the rooms bright and clean. Compliance with this sanitary measure will add to the lightness of the interior and make it difficult for cobwebs and dust to accumulate without being seen.

Equipment.-All machines, conveyors, tables, pails, and other utensils should be frequently examined, to make sure that they are thoroughly clean. To maintain all articles of equipment in a clean and sweet condition, steam or hot water hose should be provided. In tomato canneries it frequently happens that pails made of wood or of wood-pulp, and wooden tables become coated with a slimp substance. Once it has formed, the removal of this deposit by simply washing with a cloth and water is impossible. Only by using a stiff brush can this material be wholly removed. Consequently the factory should provide sufficient brushes to prevent the occurrence of this insanitary condition.

If the baskets and boxes used for carrying shucked corn are not frequently washed with a brush, they soon become coated with dried kernels and milk from the bruised grains. The huskers, conveyors, cutting machines, silkers, and filling machines should also be thoroughly cleaned as often as may be necessary. Brinetanks in pea and corn canneries should be examined to make sure that they are provided with suitable coverings to prevent introduction of foreign substances into food products during their preparation. They should also be in a carefully screened room. This is especially important because the solution contained in these tanks is of such a nature that it attracts flies, bees and other insects.

In tomato canneries the kettles or tanks in which juice is heated and the sirup machines used for filling the juice into the cans should be examined for water pipes which may be used to introduce water into the product. Considerable water will also be added through the condensation of steam from the open steam pipes in the kettles and tanks.

Cleanliness of Cans.-The condition of the interior of empty cans should be noted, to make sure that they are free from all foreign substances when they reach the filling machine or packing tables. Some canners have adopted a combination steam and waterspraying device, so that cans are thoroughly washed and rinsed in passing through the can-chute from the loft to the packer.

Ventilation. To add to the comfort of employees, and at the same time to improve the sanitary conditions of the factory, ample ventilation should be provided. The number of windows, doors, and roof ventilators should be adequate. Moreover, suitable ventilators for escape of steam from the process-kettles, scalders, etc., should be provided.

Lighting. To insure proper preparation of all materials used in canning, it is essential that efficient lighting facilities be provided. Natural light is always to be preferred to that from an artificial source. Good lighting facilities for the tables where fruits and vegetables are prepared, should be available, as well as for the machines or tables where these products are put into cans.

Employees. The class and nationality of the employees in the factory should be noted. If enemy aliens are employed, that fact should be stated and the number of each sex given.

Cleanliness of Employees.-Inspectors at factories engaged in packing fruits and vegetables should see that the number of basins, soap and clean towels is sufficient, and that an abundant supply of running water is maintained. All employees, whose duty it is to handle or prepare food products should be required to wash their hands before they begin working in the morning, when they finish their lunch, and upon their return from the toilet.

Health of Employees.-No person having a communicable disease, or unprotected sores upon the hands, should be permitted to assist in the preparation of food products for canning purposes.

Dressing Rooms.-Inspectors should note the condition of the clothing of all employees about the factory and insist upon thorough cleanliness. This requirement is especially important in the case of those persons whose duty it is to handle fruits or vegetables during their preparation and packing. In tomato canneries aprons made of oilcloth are preferred. Women should be compelled to wear caps which entirely cover the hair. Articles of clothing should not be hung on the walls of work-rooms.

Toilets. Unless the toilets are of modern construction and properly flushed, they should be at least 100 feet away from the cannery. The ground selected for their location should slope from the factory, to remove all chance of contaminating the water supply with sewage. If the factory has only ordinary outside toilets, the vaults should be thoroughly screened against flies, the floors kept scrupulously clean, and disinfectants liberally used.

Water Supply.-No detail of factory equipment is of more importance than the water supply, which should be bountiful and pure. In no case should water be taken from questionable sources, such as canals, rivers, or streams which may be polluted with sewage, surface drainage, or refuse material from other factories. Shallow wells should be carefully avoided. If the water supply is under suspicion, it is advisable to have samples taken under proper conditions and submitted for chemical and bacteriological examination at laboratories qualified to do such work.

By-Products. In tomato canneries, if pulp is made from skins and cores, the process of manufacture should be carefully noted, as well as the condition of the raw materials and the manner in which they are handled.

A MODEL HAND-PACKING PLANT.

The floor plan of the factory herewith presented has a daily capacity of 5000 cans and upwards, and is intended exclusively for hand packing. The main building is two stories, 50 ft. x 40 ft., with a one-story building at end 30 ft. x 40 ft., to be used as the peelingroom, and which may be inclosed, if used in winter, or left open if used only in summer packing; also a structure on one side, 20 ft. x 20 ft., to contain the boiler, process kettles, exhaust tank and cooling tank, and dressing rooms adjoining.

The second story of the main building is used for can anů general storage, with shoots leading directly to the packing tables and tomato filler, if a filler is used. The entire 20 feet of the opening to the boiler house should be left clear, excepting for a middle post, which may also be utilized for the upright of the crane.

Owing to the absence of shafting and machinery, the scheme for arranging the furniture and fixtures is quite simple, but the following details are suggested:

Presuming that the end of peeling shed faces east, with boiler room on south, place the peeling tables (see description) lengthwise in southeast corner of shed 3 feet apart; the packing table (see description) crosswise 3 feet from peeling tables, and the machine or seamer in the same manner 3 feet from packing table. Place the exhaust box so that the cans will pass to it directly from the seamer;