86 
SANITAKY NOTES. KHAKTOUM 
Aerated 
waters 
Ice 
Milk, sources 
of supply 
Faulty 
conditions 
consideration of this all-important subject, but sufficient has been said to indicate how matters 
stand, and to point the lesson that it is essential, in considering a water supply, to carry out 
careful preliminary tests from an engineering, geological and sanitary standpoint before any 
scheme is embarked upon. 
Aerated IT afers.— There are now no less than seven factories tor their manufacture in 
Khartoum, and three at Khartoum North. The drinks chiefly supplied are soda-water (so- 
called), lemonade, ginger ale, orangeade and “ roman,” the last being a preparation flavoured 
with syrup of grenadillas. The colouring matter of orangeade consists of Orange B, which 
Weyl found to be slightly poisonous to dogs. 1 do not think, however, that the quantity found, 
even in many bottles of orangeade, could be pronounced injurious. At the pi'esent time, filtered 
river water is alone permitted to be used in the manufacture of aerated waters. The provision 
of a Doulton or Pasteur-Chamberland filter of sufficient capacity is insisted upon. Every 
factory has to be inspected by the Sanitary Inspector and Medical Officer of Health before 
it starts work; they are all frequently visited. It is, of course, impossible to make sure that 
the instructions given are always faithfully carried out, but as recently some evasion of the 
sanitary regulations was detected, samples are now seized for analysis whenever considered 
desirable, and steps will be taken to punish more severely than hitherto those who through 
carelessness or wilful negligence endanger the public health. 
In a few of the factories the arrangements are very good, but, as a rule, the bottle-washitig 
and cleaning could be improved by the introduction of up-to-date appliances, while improved 
apparatus for adding the flavouring agents are desirable. An insanitary procedure, once in 
vogue, was the use of old corks. These were collected from the streets, neighbourhood of 
oaf6s, etc., by boys and sold to the factories. After an example had been made of a few 
delinquents, this trade in old corks came to an end. 
Ice. -The ice is supplied from a large factory at Burre where a sulphuric acid machine is 
in use. The ice itself is made from condensed steam, and, so far as quality goes, leaves nothing 
to be desired. Steps were taken to improve the method of transport. No fault has been 
found with the storage methods in vogue, but the handling and distribution leave something to 
be desired. It is not easy in a country served by native labour to remedy completely such 
defects, l)ut the Sanitary Inspectors pay attention to these points and issue a warning when 
necessary. 
Milk . — The milk supply of the town is derived from two sources : — 
1. Prom cows at the Government farm, which is under the control of the Director of 
Lands and Agriculture. This a limited and somewhat expensive supply, mainly intended for 
British residents. The milk, which is of good quality, is issued in proper bottles, and, as a 
rule, care is taken to see that it is in a cleanly condition. On one occasion only has it been 
necessary to make a complaint regarding the milk. 
2. Prom goats and a few cows owned by villagers in the various “ daims ” to the 
south of the town. Some of this milk comes from villages six to eleven miles away. 
It is brought into Khartoum very early in the morning, being carried on the heads of 
women, who then go their rounds and supply their customers. 
At an early date it was apparent that this system of milk supply was faulty in the 
extreme. In the first place, the women used earthenware pots {burinas) for the conveyance 
of the milk. These are to some extent porous, and, as a result, could not be properly 
cleaned. Than the walls of these vessels, no more favourite site for the multijjlication 
of micro-organisms could well be imagined. The tops were uncovered, and dust had free 
access to the milk, or, if care was taken to prevent this, the means used consisted in stuffing a 
few rags—often filthy rags—into the mouth of the jar. It was found also that the vendors 
frequently washed their hands in the milk, while it was quite the custom to dilute it with 
