stable for horses; there are four stalls. The floor of the factory is constructed of planks unjointed. All cans are first washed in warm water, then rinsed in cold water. There is no protection from flies which swarm in the side alley. The articles used in the manufacture of the ice cream are: Cream, condensed milk, gelatine, eggs, fresh and canned fruits and flavoring extracts. Two hundred quarts of ice cream is the daily output at present.

The Brady Ice Cream Company, 14 South Georgia Avenue, Atlantic City, Atlantic County, Robert Brady, Proprietor.-This is a two-story frame building. There is a cement floor in the work room graded to a sewer outlet. Six hundred quarts of cream are received daily, which are manufactured into ice cream. The milk and cream room is located in a building in the rear of the ice cream factory. It has a brick floor, the second story of the building being used for living room for driver and family. There are four ice water vats in this room. The following articles are used in the manufacture of ice cream: Cream, milk, gelatine, granulated sugar, color, fresh and canned fruits, flavoring extracts. While making this inspection a workman was engaged in filling orders for ice cream. He dug both hands into a partially full can of ice cream, then pushed it down into smaller cans, packing it with his hands.

Dimmonck & Reardon, 127 North Chalfonte Avenue, Atlantic City.-This is a twostory frame building, 20 x 50 feet. Six hundred quarts of ice cream are manufactured daily at the present time. The articles used are: Cream, milk, condensed milk, gelatine, granulated sugar, color, flavors, canned fruits. The product is all sold at wholesale in Atlantic City. The floors are wood, and the side walls rough boards. The ceiling is formed by floor of room above on joists which are limewashed. There are ten employes. Sewer connections. The work-room opens into stable yard, and there is no protection from flies which were abundant in the workroom. Cans and utensils washed in wood trays and on floor.

E. C. Sharp, 527 Landis Avenue, Vineland.-This establishment includes two bakeshops, one in the cellar and one in the rear of the store. The ice cream is manufactured in a shed, 8 by 16 feet, located in the yard in the rear of the bakery. This shed is made of rough boards, the floor boards are unjointed and broken. The space beneath the floor is extremely foul, caused by accumulations of decomposed materials. The owner stated that a sewer connection was located under the floor. If this statement is correct, the pipe was stopped up, causing a mass of filth to be exposed. Garbage and ashes were piled all around the building. A privy is located two feet in the rear of the building and horse manure was piled between it and the stable. The cans are said to be washed on the ground in this filthy place. The utensils and the interior of the building were filthy in the extreme and the place was infested with flies.

William G. Marshall, 408 Landis Avenue, Vineland.—About 20` quarts of ice cream per week are made in this establishment. At the time of this inspection, the owner was churning the ice cream in an open churn on the porch in the rear of his kitchen. The wooden floor is made of unjointed boards, and was saturated with waste fluids. The leakage escaping underneath caused a nuisance. The earth near the porch was saturated with the liquid waste and the place was infested with flies.

William Hannaker, 220 Newark Avenue, Jersey City.-From sixty to seventy gallons of ice cream per day are manufactured in this establishment. The articles used in the manufacture are: Cream, milk, condensed milk, granulated sugar, granulated gelatine, fresh and canned fruits, Burnett's coloring matter, and chocolate. The manufacturing is done in a cellar under a confectionery store. It has a brick floor, brick lime-washed side walls, and the floor of the story above forms the ceiling, on exposed joists. Cans are washed on the cellar floor, with hot and cold water, which is provided through pipes from the floor above. The room is dark and the ventilation poor..

Charles Bosech, 423 Grove Street, Jersey City.-Ice cream is manufactured in the basement of this establishment, and the following articles are used in its manufacture: Cream, milk, condensed milk, gelatine, powdered sugar, fresh and canned fruits. The room has a cement floor, side walls are brick, ceilings are plastered, and the floor is connected with the sewer. Cold water only is used for washing cans, and this is done on the cellar floor.

Smith & Spillane, 200 Pavonia Avenue, Jersey City.—This factory is in a poorlyventilated basement. The articles used in the manufacture of ice cream are: Cream, condensed milk, gelatine, powdered sugar, fresh and canned fruits. The fruits are canned by the owner for use in the winter season. The floor of the basement is made of cement, the brick side walls are lime-washed. The room contains an electric The ventilation of this room is very bad. Cans are washed on the floor, the water for the purpose being heated over a small gas stove. The waste fluids enter a sewer pipe from the floor surface.

motor.

Columbia Ice Cream Company, 365 Seventh Street, Jersey City.—This is a two story brick building, constructed especially for the business. The manufacturing is done upon the first floor, which has a floor space of 25 x 100 feet. The side walls are brick, lime-washed, and the ceiling is formed by the floor of the story above laid on exposed joists, which are also lime-washed. The floor is graded so that the waste fluids enter the three sewer outlets on the surface. There is a cold-storage system, and the freezing of the ice cream is done by the same Brine system. The following are the articles used in the manufacture of the ice cream: Cream, milk, condensed milk, granulated sugar, gelatine, eggs, egg powder (manufactured in Wilmington, Delaware) "red color," fresh and canned fruits, flavoring extract. The dry storage refrigerator has two apartments-one for ice cream and the other for raw materials. There is also a room for freezing the bricks of ice cream. This firm do not retail any of their product, but wholesale it to storekeepers throughout Jersey City.

Paradise Ice Cream Company, 108 Newark Avenue, Jersey City -This establishment is located in the rear of the basement on the above premises. The work is done in a shed in the back yard, 24 x 18 feet. The roof is made of rough hemlock boards, with rafters exposed. The side walls are in part brick, rough boards and smooth boards. The floor is cement, and has a sewer connection. Cans are washed on the floor in cold water. An enclosed water closet for the use of employes is located in the yard adjoining the ice cream shed. Confectionery is manufactured in the basement room adjoining this shed, and there is no protection from the swarm of flies that were found both in the confectionery room and in the ice cream room. The

articles used in the manufacture of ice cream are: Condensed milk, cream, milk, eggs, gelatine, granulated sugar, fresh and canned fruits. The product is retailed in the store on these premises.

Thomas Spier, 8 Newark Avenue, Jersey City.-This establishment is located in a very dark, poorly ventilated cellar on the above premises. A large portion of the floor is made of wood. There is one space, 10 x 15 feet, made of brick, in which there is a sewer outlet. The room was littered with dirt, rubbish, cans, cases, men's and women's clothing, &c. The cans are washed in cold water. The foreman stated that sometimes he uses hot water, which he heats over a gas stove. There is an electric motor also located in this room. The general appearance of the whole establishment indicated gross carelessness in the manufacture and in cleansing methods.

Read Ice Cream Company, 900 Monroe Avenue, Asbury Park.-This is a two-story frame building, 30 x 30 feet. Partitioned off from this room is a room containing an engine and boiler. The side walls are unpainted and very dirty. The ceiling is made of unjointed boards laid on joists, and has a liberal supply of cobwebs. The floor is made of unjointed plank, under which there is said to be a cement floor. All waste fluids leak through the cracks in the floor, and fall upon the floor below, from which I was told, it enters the sewer. It was impossible to get a view of the space below the wood floor. All cans and utensils are washed in the room in which the manufacturing is done, first in hot water and soap powder, and then rinsed in cold water. The articles used in the manufacture of the ice cream are: Cream, condensed milk, granulated sugar, gelatine, fresh and canned fruits. A half barrel of preserved strawberries was observed, which were used as a fruit flavor. Two colored men have charge of the manufacture of ice cream in this establishment. During the inspection, one colored man drew the dasher from the can of semi-liquid ice cream, and used his hands to scrape and mop off the ice cream which had adhered to it. He informed me that this was his usual custom during the day. I also saw one of the colored men filling orders for distribution to customers, by dipping with a scoop the semi-liquid ice cream, and with every scoopful, his hands became partially covered with the ice cream which was scraped off on the edges of The ice cream manufactured in this establishment is sold to storekeepers and dealers in Asbury Park and vicinity.

can.

Frederick Kurrus, 925 Monroe Avenue, Asbury Park -This is a two-story building, 40 x 20 feet, the upper floor being used as a storeroom, and the cellar floor for the manufacture of ice cream. The floor is of wood, and the side walls and ceiling also. All the floor drainage from this factory drops through a hole in the floor, to a trough some twenty feet long, and thence to a drain and to the vault in the yard. At the time of this inspection, this trough was filled to overflowing, the outlet being stopped. The articles used in the manufacture of ice cream are: Cream, condensed milk, gelatine, milk, eggs, A sugar, fruits, both fresh and preserved. The ice cream from this establishment is sold to dealers in Asbury Park and vicinity.

Reports of Inspections of Railroad Passenger Stations and Car Cleaning.

BY D. C. BOWEN, ASSISTANT SANITARY INSPECTOR.

CAR CLEANING IN HOBOKEN.

To the Board of Health of the State of New Jersey:

GENTLEMEN-In compliance with instructions to make inspections at the terminal stations of railroads in New Jersey and to report upon the frequency, method and efficiency of cleaning day coaches, I herewith report my observations made during an inspection in the car yards of the Delaware, Lackawanna and Western Railroad, Hoboken. No opportunity was had at the time of this inspection to observe the cleaning, from beginning to finish, of the coaches on any particular train, owing to the way in which the workers shifted from coach to coach on various trains, performing only that particular branch of the work to which they are regularly assigned. Inspections were principally made in coaches used on short trip trains, in which no carpets are used in the aisles. The floors after sweeping were mopped and the method of the mopper was to finish the floor on one side of a car, wring out his mop in a pail of water, mop the opposite side, again wring out the mop and, after mopping the floors in two cars in this way, to throw out the unclean water and procure a pail of fresh water. Markings left after drying of the unclean water used in mopping were plainly traceable over the painted surface of the coach floors. Waterclosets were cleaned with a scraper on a metal handle, a pail of water and a sponge. In transferring the sponge back and forth from the pail to the closet bowl in washing its soiled walls, more or less of the unclean water was dropped upon the floor of the closet apartment and upon the upper rim of the bowl. The cleaner of closets was seen to leave his work and step to the tank in which drinking water is carried in the car, remove the tank cover, grasp the upper rim and peer into the tank, after which he withdrew from his pocket a bit of soap and proceeded to wash his dirtsoiled hands beneath the tank faucet, permitting the droppings from his hands to fall upon the shelf upon which the tumbler sits and to dribble down the face of the woodwork and upon the coach floor. This person was afterward seen to lift the covers from the tanks in two other coaches and in one instance to thrust his hand into the tank as if to learn the depth of the water which it contained. Plush covered seats and backs are dusted during the daily cleaning which all coaches are said to receive, and at intervals the seats are removed from the coaches and whipped or they are subjected to the "blowing" process which consists of cleaning by the use of compressed air. I witnessed the operation of cleaning the tanks in which drinking water is carried in the coaches and which, I was informed by the workman, is per