650 
Cottage Sanitaiion. 
The lodging-house keeper shall not cause or suffer any persons of the 
male sex above the age of ten years to use or occupy any room which may 
be used or occupied as a sleeping apartment by persons of the female sex. 
(3) Want of ventilation is very common in bedrooms. 
Windows are frequently made so that, with the exception of a 
single small pane, they cannot be opened. Even where there 
are sashed windows, one finds that the upper sashes are nailed 
or fixed by neglect, so that they cannot be moved. The air in 
the upper part of the room can thus never be thoroughly 
renewed. Bedroom chimneys. 
Fig. 14.— ElHson’s Bricks. 
especially where they are of 
the old-fashioned open kind, 
are generally blocked up with 
straw or paper. 
A good way of ventilating 
such rooms is by having, in the 
walls under the bed and near 
the ceiling, one or two of 
Ellison’s perforated bricks. 
These have conical perfora- 
tions — the wide opening inter- 
nally — so that tlie air entering 
by them creates no draught. 
A simple plan is to place a 
2-inch board under the lower sash of the window, quite filling 
up the opening, so that the air enters between the two sashes 
and is directed upwards. Chimneys ought always to be Icejit 
open. One of too large aperture may have a board fitted in, 
with a hole a foot square in the centre of it. 
(4) Storage of food. — The proper storage of food is very 
little attended to. Food is kept as a rule in a cupboard in the 
living room, or in a damp and unwholesome cellar. Milk is 
especially liable to take up the germs of infectious disease. 
In many cases where the cottager has a cow, the milk is stored 
in places where it can receive emanations from middens, pig- 
sties, and cowhouses. 
At no great expense a larder or small dairy of perforated 
zinc could easily be erected on the shady side of the house. 
A dairy should be floored with concrete, or stones set in cement, 
and should have stone shelves, so that it can be easily kept 
perfectly clean and sweet. 
(5) The Swill-tub. — In our English cottages there is far 
too much food wasted. Fragments of meat, bread, and vege- 
tables, which the Scotch, and especially the French, housewife 
would prize as capital ingredients for the broth pot, are thrown 
