Soda Fountains and Bottling Works-Sanitary Regulation. (Reg. Bd. of H., Feb. 21, 1918.)

Soda fountains.-1. Soda founts must be conducted in a screened inclosure, or be so well protected by fans that it will be at all times free from flies.

2. A fount must not be conducted in a meat market, barber shop, or in connection with any business which might become dangerous to said fount and its patrons.

3. All founts must have two separate and distinct compartments holding water, one for washing glasses, the other one for rinsing. The one for washing shall contain a suitable cleansing powder or solution.

4. Glasses must be kept clean, and no soiled glass shall be put away without washing, but shall be washed immediately after using.

5. The fount and all its parts and appurtenances must be clean at all times. 6. The floor about the fount shall be scrupulously clean. The throwing of straws on the floor is prohibited.

7. All water, sirup, fruits, and flavors must be pure and handled in a cleanly

manner.

8. Founts handling sandwiches, pies, and other luncheon foods are essentially restaurants and will be governed accordingly.

9. Founts must handle their slops and waste water in such a manner as not to become dangerous to the community.

10. All straws at soda fountains shall be protected from flies and dust by being kept in proper containers.

Bottling works.-1. Bottlers of carbonated or soft drinks shall provide a sanitary building for same. This building itself must be in a good locality, well drained. The building itself must be constructed of sound material, well screened, whitewashed or painted, free from cobwebs and dust, well lighted and well ventilated and well floored.

2. All bottles must be washed in hot water and caustic before being refilled. Concerns washing bottles in cold water will not be permitted to run.

3. Only pure water, sirup, and flavorings shall be used. Saccharin is not a pure food and will not be allowed.

4. Employees must be suitably and cleanly dressed when at work.

5. Cases for bottles must be constructed in such a manner that they will protect the neck of the bottle from the dust and flies while in transit or de livery about town.

6. Every case must bear the owner's name in plain letters.

7. Every bottling establishment must be free from flies and other insects at all times.

8. Clothing, harness, junk, cats, and dogs will not be permitted in the building.

Refuse from Sea-Food Products-Disposal-Insanitary Conditions on Water Front Prohibited. (Reg. Bd. of H., Feb. 21, 1918.)

1. The refuse of all fish, oysters, shrimp, and sea-food products at packing plants, canning factories, and raw oysters and shellfish cared for by other processes in Mississippi shall be removed within 24 hours, and so disposed of as not to become offensive and injurious to the public health, and the abovenamed places and their surroundings must be kept in a sanitary condition.

2. The water front on the Mississippi coast must be kept free from contamination and all conditions which render the water front insanitary and unsafe for public health,

Meat Markets-Sanitary Regulation. (Reg. Bd. of H., Feb. 21, 1918.)

1. All meat condemned by any representative of the State board of health or authorized inspector shall be destroyed or rendered unfit for human food. Such destruction shall be effected by slashing the condemned meat and by saturating the same with kerosene or other chemical compound. Any inspector of the board of health is hereby empowered to seize and condemn any tainted or unwholesome meat in any meat market or when offered for sale upon the wagon. Any inspector is hereby authorized to enter any building, structure, or premises to inspect and examine any meat contained therein.

2. All meat markets or other places where meat is sold or distributed must be kept clean, well lighted, and ventilated. The back room of the meat market must be kept free from filth-collecting plunder and be at all times in a sanitary condition.

3. When an inspector or officer of the State board of health finds any meat market in an insanitary condition, he is authorized to require such cond!tions as will make the sale of meat safe and sanitary.

4. The side walls, ceilings, furniture, receptables, and implements of the meat market shall at no time be kept in an unclean, unhealthful, and insanitary condition.

5. The floor of every meat market in the State shall be scrubbed at least three times each week and kept clean.

6. The meat must not be exposed outside to flies and dust.

7. In every meat market, each room wherein meat is handled or stored shall be completely screened at doors, windows, and other openings, with wire gauze with 16 mesh to square inch, and such gauze, when rusted or otherwise rendered pervious to insects, shall be removed and replaced with impervious gauze. All meat markets must be screened and free from flies.

8. No other business causing insanitary conditions must be conducted in the same room with the market.

9. Managers or owners of meat markets must require employees to be cleanly. The aprons, frocks, or clothing worn by employees who handle meat or meat-food products must be of a nature that is readily cleansed and made sanitary, and only clean garments shall be worn.

10. No persons suffering from a contagious or infectious disease shall be employed in any capacity in any meat market in this State, nor shall any convalescent from diphtheria, pneumonia, variola, or typhoid, be employed until permission is granted by the county health officer.

11. Scraps of meat, offal, bones, and other organic matter shall not be left exposed to the atmosphere of the room, but must be kept in a closed receptacle, which must be emptied at least once daily. Also the meat for sale shall not be kept exposed to the air except in such quantities as are needed for immediate use, but it shall be kept in refrigerators or ice chests.

12. The refrigerators and all meat hooks must be kept perfectly clean. No tainted meat or cheese shall be placed in the refrigerator. The refrigerator or metal boxes must be kept dry on the inside. The refrigerator and metal hooks must be scoured with hot water and lye not less than once a week and oftener if necessary to keep the refrigerator free from odor. After scouring, it should be washed with a solution of common soda.

13. Every meat market shall have an ample supply of water, with a properly equipped lavatory, convenient to the cutting block and counter, furnished with soap and towels for the use of operators.

14. All sausage meat must be made under sanitary conditions, and if there be double screening it shall be ground within the second inclosure.

15. All vehicles and wagons used for transporting meat shall be kept in a clean and sanitary condition. The meat must be protected from flies and dust while being transported from the slaughterhouse to the market by being covered or wrapped in a clean, white cloth. The peddling of meat on the street is prohibited unless wrapped in clean cloths or kept in a clean, closed box so as to avoid contact with flies and dust.

16. Water-closets must not be in the compartment in which meat or meat products are stored, handled, prepared, or offered for sale. Where a watercloset is located in a room opening into the meat market, the door connecting the room must be screened, and no meat must be handled in the room where the closet is located, and said closet shall be kept fly proof and in a sanitary condition.

17. Spitting on the floor, wall, or any place other than in a cuspidor provided for such purposes, with disinfectant solution, is prohibited, and it is made the duty of the market master, or such person as has charge of the market, either as owner, lessee, or manager, to report promptly any violation of this regulation to the local health officer.

18. The use of sawdust, shavings, and other dust-creating refuse for floor corering is prohibited.

19. Every meat market shall be free from cats and dogs, nor shall clothing be kept inside rooms where meat is handled.

20. Meat blocks must be without flaws and must be kept clean.

21. Butter and cheese must not be kept in a market refrigerator.

22. Each market proprietor shall be responsible for the purity of the meat handled in his market, hence he shall be held for the condition of the slaughterhouse out of which his meat comes, whether he owns the slaughterhouse or not. 23. A fish market shall be governed by same regulations as meat market. Slaughtering and Slaughterhouses-Sanitary Regulation. (Reg. Bd. of H., Feb. 21, 1918.)

1. No person, firm, or corporation shall erect, maintain, or keep any slaughterhouse upon the bank of any river, running stream, or creek, or throw or deposit therein any dead animal, or part thereof, or any of the carcass or offal there from; nor throw or deposit the same into or upon the banks of any river, stream, or creek which shall flow through any city, town, or village containing 200 or more inhabitants; or erect, maintain, or use any building for slaughterhouse at any place within one-fourth of a mile of any dwelling house or building occupied as a place of business. Any slaughterhouse so situated is hereby a nuisance. 2. No person, firm, or corporation shall slaughter for sale any animal afflicted with a contagious or infectious disease which would be dangerous to men, to wit: Actinomycosis, anthrax, charbon, aphthous fever (foot-and-mouth disease), erysipelas, blackleg, cholera, pleuropneumonia, diphtheria, glanders or farcy, hog cholera, measles, cowpox, pyemia, septicemia, Texas or tick fever, and tuberculosis.

3. No person, firm, or corporation shall slaughter for sale any young calf less than four weeks old, pigs less than five weeks old, or lamb or kid less than eight weeks of age; or any fetal meat from an unborn or stillborn animal; or any animal which has died from any disease or injury or poison of any kind whatsoever; or any animal ill with parturient fever, or overheated or in an exhausted condition.

4. No meat which after slaughter is found to be abnormal or diseased shall be sold or offered for sale, but shall be condemned and destroyed.

5. No person when suffering or infected with any infectious or contagious disease, the contagion of which may be transmitted through the meat, shall slaughter any animals for sale or shall dress or handle the carcasses or meat which shall be offered for sale.

6. No blown, stuffed, putrid, or unhealthy or unwholesome meat or fish, bird, or fowl shall be bought, sold, or offered for sale for human food.

7. The ceilings, walls, pillars, shelves, doors, etc., of rooms in which slaughtering is done shall be whitewashed or painted at least once yearly, unless they are washed, scrubbed, or otherwise disinfected monthly, and shall be washed, scraped, painted, or otherwise treated as required by the State board of health or its agents. They shall be kept sanitary and free from dirt and cobwebs. When floors, tables, shelves, or other parts are so old or in such poor condition that they can not be made readily sanitary they shall be removed and replaced by suitable materials. The drainage of the slaughterhouse or slaughterhouse yard must be sufficient to prevent filth pools, the breeding of flies, and hog wallows either around or under the slaughterhouse. The water supply. used in connection with the cleaning or preparing must be pure and unpolluted. The storage of hides within the slaughterhouse is expressly prohibited, and likewise there shall be no boiling of offal within the slaughterhouse.

8. Every person on leasing or operating any place, room, or building wherein cattle, sheep, or swine are killed or dressed, or any market, public or private, shall cause such place, room, building, or market to be kept at all times thoroughly cleansed and purified, and all offal, fat, blood, garbage, manure, or other offensive refuse shall be removed therefrom at least once every 24 hours if used continuously, or if used only occasionally within 24 hours after using; and the floors of such building, place, or premises shall be so constructed that they can be flushed and washed clean with water. No blood pit, offal pit, or privy well shall remain or be constructed within such place, room, or building. The doors and windows must be screed to exclude flies.

9. Any person making it a business to peddle or to sell meat in a market must not do his killing in the open, but must provide a slaughterhouse as described in this chapter.

10. All water-closets shall be entirely separate from rooms in which carcasses are dressed or meat food products are cured, stored, packed, handled, or prepared.

11. The feeding of hogs or other animals upon the uncooked refuse or offal of a slaughterhouse is prohibited. Such refuse or offal shall be buried or burned in such a manner that it will not be offensive or dangerous. It shall be unlawful to allow others to remove such refuse and offal.

No hogs shall be kept within 200 feet of a slaughterhouse, nor shall any hog be fed on refuse or offal except when said refuse or offal has been thoroughly boiled.

12. No person, firm, or corporation shall keep or use any mark, stamp, or brand for marking, stamping, or branding any slaughtered meat as practiced by the Federal meat inspectors, unless allowed by the Federal Government or by the State board of health or by the State live-stock sanitary commission.

13. The State board of health, its officers, members, inspectors, and employees shall have access at all times to any slaughterhouse or other locality where the slaughtering is done, and no one shall interfere with such visits or inspectors.

Spitting-Prohibited in Public Places. (Reg. Bd. of H., Feb. 21, 1918.)

1. It shall be the duty of health officers, judges, teachers, sheriffs, keepers of public buildings, depot agents, and conductors of railway trains and street cars to call attention to the evils of careless spitting and to assist the State board of health in the prosecution of those who violate the following section:

2. All persons must spit upon the streets and into the gutters, and no person shall spit upon any sidewalk, or upon the floor of any place where food is handled or stored, nor upon the floor or wall of any courthouse, jail, schoolhouse, depot, railway coach, street car, nor upon the floor of any restaurant or hotel.

3. It shall be the duty of any keeper of the above-named places to give publicity to and help to enforce by prosecution, if necessary, any violator of the above section.

Barber Shops-Sanitary Regulation. (Reg. Bd. of H., Feb. 21, 1918.)

1. All barber shops, together with all the furniture, shall be kept, at all times, in a cleanly condition.

2. Mugs, shaving brushes and razors shall be sterilized by immersion in boiling water, or of 60 per cent alcohol, after every separate use thereof.

3. A separate clean towel shall be used for each person. Alum, or other material, used to stop blood, must be powdered and applied on a towel.

4. The use of powder puffs and sponges is prohibited.

5. No person shall use a barber shop, or connecting room, as a dormitory.

6. Every barber shop shall be provided with hot and cold water.

7. Every barber shall cleanse his hands thoroughly after serving each customer.

Fly-Breeding Places Prohibited. (Reg. Bd. of H., Feb. 21, 1918.)

1. No person shall maintain in any city, town, or village, any horse or cow stable, garbage pile, dumping ground, or other place in such manner that it will afford a feeding or a breeding place for flies.

2. All manure shall be kept in closed bins, and in such a way as to prevent breeding of flies, or else removed twice a week throughout the year.

Sewer Connections-Municipalities Authorized to Borrow Money to Make Loans to Aid Citizens in Making Sewer Connections. (Ch. 208, Act Mar. 22, 1918.)

SECTION 1. Municipalities may borrow to make loans to citizens for sanitary plumbing.—That municipalities are authorized and empowered to borrow money or issue notes or certificates of indebtedness for the purpose of making loans to citizens to aid them in the construction of sanitary plumbing and all fixtures necessary for the connection with the sanitary sewerage system of the munic pality.

SEC. 2. How said loans may be procured.-That upon application made and signed by any citizen giving the city a lien upon their [sic] property and petitioning for a loan for the purpose of making connection with the sanitary sewer, municipalities are authorized and empowered to make loans, for the purposes mentioned in section 1 of this act, for a period not exceeding 10 years. Said loan shall be collected in annual installments with the taxes of such citizens, and interest on said loan shall not exceed 6 per cent per annum. That when