80 LOGGING 
walls. The meat block should be round and smooth, and either 
painted or varnished on all surfaces except top. Doors should 
fit tight, and be self-closing. 
"The meat house interior and all tools, furniture and utensils 
should be kept scrupulously clean. 
KITCHENS 
"The kitchen should be well lighted and ventilated. It should 
be either in the same building as the mess hall, or connected to 
it by a fly-proof enclosed passageway. All openings should be 
screened and all doors should have some automatic closing device 
attached. 
"All drainage should be of the covered drain type. Dish 
water and other liquid waste should be conveyed to a cesspool 
or sullage pit through covered drains. All kitchen garbage should 
be kept in metal fly-proof, covered containers, until permanently 
disposed of. 
"Kitchens should be thoroughly cleaned at least once each 
week, and swept daily. Dry sweeping should not be permitted. 
No persons afflicted with a communicable disease should be allowed 
in the kitchen or mess hall. Absolute cleanliness of persons and 
clothes of cooks, helpers, and waiters should be demanded, and 
particular attention should be given to hands and nails. Failure 
to observe this rule should cause dismissal. 
"All perishable food should be protected from putrefaction 
and contamination by dust or insects. An ample supply of hot 
and cold running water should be supplied at all times. The 
kitchen should be kept free from flies, roaches, mice and other 
vermin. Cats, dogs and other pets should be excluded. All 
persons not actively engaged in the preparation of the food should 
be kept out of the kitchen. 
SANITARY SERVICE 
"The camp superintendent should be held strictly responsible 
for the sanitation of the camp. He should oversee and direct 
the camp janitor in the performance of his duties. It should 
be the duty of the camp janitor to clean up and keep clean the 
entire camp, including all bunk houses, reading rooms, toilets 
and the camp grounds. (The kitchen and mess halls are entirely 
