DISINFECTANTS. ANTISEPTICS 187 



5. Articles of cloth or vegetable fibres (blankets, girths, halters, ropes, 

 cushion covers, pieces of clothing, bed covers, etc.) are to be freed from dirt 

 by scrubbing with soap and water. 



6. Hair, wool, feathers, cushion packing, and similar substances are to 

 be spread out in a thin layer and exposed to the air for three days, being turned 

 as often as possible. 



(Subdivision 2.) Under the conditions described in § 5, No. 10, a pre- 

 liminary disinfection of utensils, clothing and other objects is necessary. 



§ 7. The cleaning of railroad stock pens and similar places, slaughter 

 houses, ships and ferries is to be carried out as directed in §§ 5 and 6. 



§ 8. Stock-yards are to be cleaned by first collecting the manure dropped 

 by the animals; then paved places are to be thoroughly cleaned with brooms 

 and washed with water, and unpaved places are to be raked and harrowed 

 level. Where necessary, the apparatus for tying-up is to be washed with 

 water. 



§ 9. Roads (alleys) are to be cleaned in the same manner as the stock- 

 yards. 



§ 10. Places in pastures where animals stand (exercise places, milking 

 stations, etc.) are to be cleaned in the same manner as the stock yards. 



III. DiSINPECnON 



1. Disinfectants 

 § 11. (Subdivision 1.) The following are used as disinfectants: 



1. Freshly slaked lime. This is obtained as follows: freshly burned 

 lime is placed, without breaking up or powdering, in a capacious vessel and 

 covered with about half the quantity of water; under these circumstances it 

 breaks up into a powder with the generation of considerable heat and gas. 



2. Milk of lime. This is used in concentrated and dilute form. 

 Concentrated milk of lime is prepared by adding slowly, with continual 



stirring, three liters [3 quarts] of water to one Hter [1 quart] of freshly slaked 

 lime. 



Dilute milk of lime is prepared by adding slowly, with continual stirring, 

 20 liters [20 quarts] of water to one Uter [1 quart] of freshly slaked lime. 



If freshly slaked lime cannot be obtained, then the milk of lime is prepared 

 by mi.xing with each liter of slaked lime, as it is found in a lime pit, 3 or 20 

 liters of water. In such cases, however, care must be taken to previously 

 remove the upper layer of Ume, which is changed by the influence of the atmos- 

 phere. 



The milk of lime is to be shaken and stirred before it is used. 



3. Calcium chloride solution. The calcium chloride should possess a 

 pronounced odor of chlorine and should be stored in tightly stoppered bottles 

 and protected from light. The solution is prepared by adding to each liter 



