(3.) The dead meat market (this is sometimes erected in connection with the public slaughter-houses).
(4.) The game and poultry market.
(5.) The fruit, vegetable and flower market.
(6.) The butter, eggs and cheese market.
(7.) The miscellaneous goods market.
(8.) Public conveniences.
(9.) Offices and dwelling for the clerk of the market.
(10.) Committee room for the market committee.
The floor of the market should be on a level as much as is practicable with the adjacent streets; steps up or down are objectionable for the public, and galleries or upper floors should also be avoided unless the available area of the site is limited.
The interior of the building should be lofty, and it must be thoroughly well ventilated; the great fault with nearly all existing markets is the cutting draught to which buyers and sellers are usually subjected.