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242 Care of Food Supplies The welfare committee of the Lake Carriers' Association, acting under in- structions from the board of directors, has sent a circular to all dealers that supply the vessels with food stuffs defining the manner in which the sup- plies should be handled. As consid- erable interest obtains in this circular, it is printed herewith: This circular is intended to direct the world-wide your attention to campaign in behalf of safety. In such a movement sanitation must, of course, play a leading part owing to the direct bearing which it has upon the health of all of us. Absolute cleanliness is the great safeguard against the spread of disease, and it is with this thought solely in mind that the welfare committee of the Lake Carriers' Association is address- ing to you this circular in the hope that it may enlist your co-operation . in a work that must inevitably prove of great benefit to the whole country. While the health of the men en- gaged in sailing the ships on the great lakes is probably as good as the average in other lines of employment, the opportunity is undoubtedly pre- sented of improving the general well- being by care in the handling of food supplies and to that end a few sug- gestions are submitted for your con- sideration. Cleanliness The term "Cleanliness" really gives expression to the whole scope of this subject--clean stores and shops; clean attendants, both as to person and habits; clean receptacles; clean ve- hicles of delivery; clean methods of handling and transporting foods; will all accomplish the purpose of our de- sires. Under this general head we would suggest that no dry sweeping be done in the store room or shop. More or less of the dust is merely transferred to the food. Vermin should be eradicated. Rats and mice should be cleaned out. Cats, if kept, should be confined to an area where they cannot come in direct contact with food. Proper toilet facilities for employes are a necessary requisite to a well- equipped store. Care should be taken to see that they are far enough away or so located and safeguarded as to have no influence on the supplies. Flies The greatest one source of contam- ination of food supplies comes from flies. Typhoid germs are carried more frequently by this means than any other, and danger from this source store, THE MARINE REVIEW should be reduced to a minimum. As a means to this end no waste material should be allowed to accu- mulate outside of the store or in its vicinity to serve as a breeding place. The detrimental effects of flies on meat and milk is so much greater than upon other foods, that these should receive special attention and be handled in screened portions of the store. ; z Milk No milk should be supplied from sources not personally known to be of unquestioned character. A certificate from the proper health authority should be had and obtained from every producer. Milk should be transported in cans that have been sterilized, both inside and outside. Distributers, after assuring them- selves as to the purity of the milk furnished, should see that any deliv- ery cans to which it may be necessary to transfer it, have been thoroughly sterilized with scalding hot water, or preferably with steam. After milk has been placed in the distributors' cans for. delivery to: the boat, such cans should not be exposed 'until transfer is made to the boat's cans. Meats Assuming that meats have -- been handled in a sanitary manner in the great care should be used in making delivery to the boat. Every individual item on the meat order should be wrapped separately in clean wrapping paper. If the quantity be large the basket or other receptacle should be lined with paper and all provided with dust proof cover securely fastened. Baskets, receptacles and covers should be frequently cleansed. Meat orders should be kept in re- frigerators until delivery and not ex- posed to handling by prospective customers. Ice Ice in the refrigerator should not come in contact with food supplies. Ice furnished the boats should be that obtained from good water. Manufactured ice is preferred and should be supplied wherever possible Sugar Sugar should be delivered in the manufacturers' or jobbers' packages. Fruits and Vegetables Fruit and vegetablés should not be exposed to flies and dust while on exhibition in the store and should be covered or otherwise protected dur- ing - delivery. In addition to the efforts that are June, 1914 being put forth by the owners and officers of the boats in this direction, the co-operation of the merchants and dealers is asked for in bringing about an entirely satisfactory condi- tion governing food supplies fur- nished the boats. We believe the time has come when that merchant who handles and fur- nishes supplies in the cleanest and most sanitary manner will win rec- ognition for his efforts. Car Ferry Ontario No. 2 An all-steel car ferry, Ontario No. 2, a sister ship to Ontario No. 1, being operated between Cobourg, Ont., and Charlotte, N. Y., by the Ontario Car Ferry Co.; has been ordered from Potson' Iron Works, Ltd., "Toronto. The Ontario Car Ferry' Co:; Utd: 1874 combination of Grand Trunk and Buf- falo, Rochester & Pittsburgh Ry. in- terests, formed some _ years ago 'to handle the coal traffic originating on the latter company's lines, destined to points in Eastern Ontario, on Grand Trunk lines, the object being to elimi- nate the long haul around the west end of Lake Ontario. The business handled over by car ferry has in- creased so greatly that a second vessel is required. It will be in most partic- ulars almost identical with the first ferry on the line, Ontario No. lL. It is to be a twin screw car ferry of the shelter deck type, with four tracks for cars on the main deck. The main deck is to be of steel throughout, without wood covering; the shelter deck is to be of steel laid flush, with a steel deck house running through- out its greatest length and containing accommodation for passengers, officers and crew. It will have a wooden pilot house and bridge on top of the deck house forward, and a pilot house at the after end of the deck house. It will: be divided into. six transverse watertight bulkheads, extending from the keel to the main deck, with a longitudinal bulkhead along the cen- ter line, in three deep water ballast tanks. There will be three water tanks 13 ft. deep, two of which will be for- ward of the boiler room, and one aft of the engine room, steel lower deck, to be laid throughout forward and after holds and both peaks, forming the tops of the deep water . ballast tanks. There will be two shaft alleys, one on each side from the engine room, extending into the stuffing box bulkhead. The boiler room will con- tain four single ended Scotch ma- rine boilers placed amidships, with one firehold athwartships and one wing coal bunker on each side of the boiler room. The hull is to be bossed