283. Storage of Food in Cellars.—Cellars are often in a very unsanitary condition, damp, poorly lighted, unventilated, and the air filled with floating particles from decaying vegetables. The walls and shelves absorb the dust and germs from the foul air and are bacterially contaminated, and whenever a sound food is stored in such a cellar, it readily becomes inoculated with bacteria. There is a much closer relationship existing between the atmosphere of the cellar and that of the house than is generally realized. An unclean cellar means contaminated air throughout the house. When careful attention is given to the sanitary condition of the cellar, many of the more common diseases are greatly reduced. Cases of rheumatism have often been traced to a damp cellar. In some localities where the cellars are unusually unsanitary, there is in the season of spring rains, when they are especially damp and contain the maximum of decayed vegetation, a prevalence of what might be called "cellaritis." The symptoms differ and the trouble is variously attributed, but the real cause is the same, although overlooked, for, unfortunately, doctors do not visit the cellar.
Fig. 67.—Dung Fungus.
(After Butters.)
Often present on surface
of unclean vegetables.
Cellars should be frequently cleaned and disinfected, using for the purpose some of the well-known disinfectants, as formaline, bleaching powder, or a dilute solution of carbolic acid. It has been found in large cities, when the spread of such diseases as yellow fever was imminent, that a general and thorough cleaning up of streets and cellars with the improved sanitary conditions resulting greatly lowered the usual death rate.
284. Sunlight, Pure Water, and Pure Air as Disinfectants.—The most effectual and valuable disinfectants are sunlight, pure water, and pure air. Many kinds of microörganisms, particularly those that are disease-producing, are destroyed when exposed for a time to sunlight. The chemical action of the sun's rays is destructive to the organic material which makes up the composition of many of these organisms, while higher forms of organic life are stirred into activity by it. The disinfecting power of sunlight should be made use of to the fullest extent, not only in the house, but plenty of sunlight should also be planned for in constructing barns and other buildings where milk-and meat-producing animals are kept. Pure water is also a disinfectant, but when water becomes polluted it loses this power. Many disease-producing organisms are rendered inactive when placed in pure water. Water contains more dissolved oxygen than air, and apparently a portion of the oxygen in water is in a more active condition than that in air. Pure air, too, is a disinfectant; the ozone and hydrogen peroxide and oxides of nitrogen, which are present in traces, exert a beneficial influence in oxidizing organic matter. Fresh air and sunlight, acting jointly, are nature's most effectual disinfectants. Sunshine, fresh air, and pure water are a health-producing trinity. In discussing the importance of pure air, water, and sunlight, Ellen H. Richards[[97]] says:
"The country dweller surrounds his house with evergreens or shade trees, the city dweller is surrounded with high brick walls. Blinds, shades, or thick draperies shut out still more, and prevent the beneficial sunlight from acting its role of germ prevention and germ destruction. Bright-colored carpets and pale-faced children are the opposite results which follow. Sunlight, pure air, and pure water are our common birthright which we often bargain away for so-called comforts."
And Dr. Woods Hutchinson says of sunlight:
"It is a splendid and matchless servant in the promoting of healthfulness of the house, for which no substitute has yet been discovered. It is the foe alike of bacilli and the blues; the best tonic ever yet invented for the liver and for the scalp, and for everything between, the only real complexion restorer, and the deadliest foe of dirt and disease."
