1 Jun, 1899.] QUEENSLAND AGRICULTURAL JOURNAL. Ix. 
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Fees for licenses. 
_ 12. The annual fee payable in respect of the license or the renewal of the 
license of a slaughter-house shall be twenty shillings. 
Fees for defraying expenses. 
13. The fees payable by the licensee of a slaughter-house for the purpose of 
defraying the expenses of inspection shall be as follows, that is to say :— 
s. d, 
For every bullock, steer, cow, or heifer slaughtered ... 0 3 
For every 12 sheep or calves slaughtered eet ie Onn: 
For every head of swine slaughtered... ‘eg a WB} 
Such fees shall be paid by the licensee to the inspector monthly, or at such 
shorter intervals as the inspector may require. L 
Receipt. 
14. The inspector shall, upon the payment of such fees, give to the licensee 
a receipt under his hand in the form of the Second Séhedule hereto. 
Delivery note. 
15. When stock are delivered at a slaughter-house to be slaughtered, the owner 
of the stock shall deliver to the owner of the slaughter-house a way bill or delivery 
note of the stock, geting: forth the number, the description, and the brands or marks 
of the stock, and signed by the owner thereof. 
The owner of the slaughter-house shall retain and preserve every such way bill 
or delivery note, and shall, on demand, produce the same to the inspector. 
Slaughtering book. 
16. The licensee of every slaughter-house shall keep a book called a “ Slaughter- 
ing Book,” in which shall be correctly recorded all the particulars set out in the Third 
Schedule hereto; and such book shall be open at all reasonable times to the inspection 
of any inspector, or any inspector of brands or police officer, who may make any copy 
of or extract therefrom. 
Floors. 
17. The floor of every place in a slaughter-house where stock are pithed or 
slaughtered, or where meat is dressed, prepared, treated, or stored, shall, if required 
by the inspector, be constructed of concrete or otherwise rendered impervious, to his 
satisfaction. 
Drainage ; ventilation. 
18. Every slaughter-house shall be drained and ventilated to the satisfaction of 
the Inspector. 
Blood. 
19. In every slaughter-house all blood shall be boiled, desiccated, or otherwise 
treated to the satisfaction of the Inspector. 
Privies. 
20. Every water-closet, privy, cesspool, and urinal used in connection with a 
slaughter-house shall be situated at a distance of not less than one hundred yards from 
any building, enclosure, or apleee in or at which stock are slaughtered or meat is dressed, 
prepared, treated, or stored. 
Pigsties. 
21. Every pigsty, enclosure, and place where swine are kept at a slaughter-house 
shall be situated at a distance of not tee than two hundred and fifty yards from any 
building, enclosure, or place in or at which stock are slaughtered or meat is dressed, 
prepared, treated, or stored. 
- Offal to swine. 
22. Swine shall not be fed with offal at a slanghter-house, nor shall any offal be 
‘ removed therefrom for the purpose of feeding swine, unless such offal has first been 
thoroughly cooked. 
Notice of slaughtering. 
28. The owner of every slaughter-house shall give to the inspector such notice of 
his intention to slaughter stock as will enable the inspector to inspect such stock. 
