CONVICT LABOR FOR ROAD WORK. 187 
Unfortunately the same care in the selection of the cooks is not 
used at all camps, and in many cases convicts are sent to the road 
camps with no physical examinations whatsoever. From this mis- 
cellaneous assortment of men, the superintendent of the camp must 
select his cook and kitchen force, and it is almost inevitable that, at 
times, he should choose diseased individuals who prove a menace to 
the health of the entire camp. 
Competent physicians always should examine all persons engaged 
in cooking and handling the food, and particular attention should 
be directed to the possibility of their being typhoid carriers or 
sufferers from tuberculosis. Both of these diseases may be trans- 
mitted readily in the food, and many cases are on record which 
show the terrible consequences which may follow the employment 
of such persons about the food. Individuals who apparently have 
recovered entirely from a recent attack of typhoid fever, and others 
who have the disease in a very mild form, may show no physical 
signs of illness and yet harbor the disease germs in their bodies 
and be a dangerous source of food contamination. A recent out- 
break of 93 cases of typhoid fever was traced to food contami- 
nated during preparation by a woman who had quite recovered from 
an attack of typhoid fever. It is known that certain persons may 
harbor the germs in their bodies for years after the disease is over, 
and this condition can be detected only by proper medical examina- 
tion. 
Personal cleanliness is a matter of the greatest importance in the 
case of those who come in contact with the food, but this is a some- 
what variable condition in convict camps, and depends largely upon 
the officers in charge of the camp. In many camps the cooks and 
others employed about the kitchen and dining room are reasonably 
clean, and water, soap and towels are in evidence, with signs of being 
used, but at other camps the men and their surroundings are dis- 
gustingly dirty and it is useless to inquire when and where they wash. 
It should be the duty of every officer in charge of a camp to instruct 
cooks, helpers, and waiters as to cleanliness of their persons and 
clothing, and to see that adequate facilities are provided for their 
cleanliness. The necessity for washing the hands after visiting the 
toilet is not understood in all cases and should be strongly em- 
phasized. 
It would be well if every camp kitchen could have the sign found 
in some well-managed food factories: "When you leave the room 
for any purpose, wash your hands before you return to work." 
A bath should be taken daily, especially in warm weather. 
Cooks, helpers, and waiters should not be permitted to wear their 
ordinary clothing when at work in the kitchen and dining room. It 
is a common custom to use the yardmen as waiters during meal 
