Bacteria may be classified in several ways, but for the discussion of cleanliness and sanitation, the simplest division is into the harmless and the injurious. The harmless forms live mostly on dead organic matter, causing nitrification, fermentation, and putrefaction; they break down the more complex organic compounds into simpler ones, so that they can be used again as food for plants. Familiar examples of this are seen in the decay of meat and vegetables. This class is more numerous, much hardier than the other, and comprises an overwhelmingly large proportion of the bacteria in nature.
Bacteria are found almost constantly in water, in soil, and in air. Consequently they are present in all our food, except that which has been heated to kill them. Certain bacteria are normal inhabitants of the mouth, throat and intestines, while others find suitable conditions for growth on the skin and in the accumulation of substances excreted in the perspiration.
Owing to the short time which has been devoted to the study of bacteria and their functions, closer attention has been paid to the harmful or pathogenic bacteria because of their relation to human health. This one-sided study of bacteriology has blinded us to the beneficent action of many bacteria, and has caused us much unnecessary fear of their presence in food.
The harmful bacteria cause disease either indirectly through poisons which they excrete in food products, or directly by poisons or toxins which they form when living within the body. Although harmless bacteria are everywhere present, the pathogenic or harmful varieties are ordinarily much less numerous. It should be understood, however, that many of the so-called harmless bacteria are the cause of certain decompositions of vegetable and animal matter with the formation of substances which are detrimental to health. This is illustrated by the occasional cases of meat, fish, and oyster poisoning. The pathogenic bacteria, such as those of tuberculosis, typhoid fever, diphtheria, and the like, constitute, as has been already stated, a small number of species. These are disseminated through various channels, such as the milk and the water supply, and by persons directly. When they are introduced into dirty and unwholesome homes, they find in the filth suitable conditions for their multiplication, with the usual consequence of causing more or less disease in the family. The human body possesses more or less power of resistance to bacteria, but if these natural forces cannot overcome their invasion, they in turn will be successful and produce disease.
Once infected with disease-producing bacteria, a house should be renovated from attic to cellar, and subjected to the action of agents possessing the power of destroying the pathogenic organisms. Numerous means are employed to kill bacteria, among them being the use of disinfectants in the form of liquids or gases, and the application of heat. The list of chemical disinfectants is long, but owing to their cost, a relatively small number are available for the disinfection of houses. The use of carbolic acid, copperas, whitewash, and the fumes of burning sulfur are familiar disinfectants used for this purpose. Among the disinfectants which can be applied directly to wounds, to prevent suppuration, are weak solutions of corrosive sublimate and of carbolic acid.
The greater number of bacteria, pathogenic or harmless, which do not form spores, are destroyed by a temperature of 155 degrees Fahrenheit for twenty minutes. Very few resist the boiling point; thus water may be made safe by boiling, and milk by Pasteurizing at 155 degrees for twenty minutes. Cold merely checks the growth of bacteria, but, ordinarily, does not destroy them. Sunlight and fresh air are especially unfavorable to them; therefore the house should be sunny, and beds, bedrooms and living rooms thoroughly aired. If there be no organic matter to serve as nutriment for them, they cannot multiply; therefore the body, the clothing, and the dwelling should be kept as clean as possible. For this reason the first test of good sanitation is the immediate removal of all waste matter from the house, and the first preventive of disease is personal cleanliness.
In [Chapter VI] suggestions have been made concerning the site, location, and drainage of the farm house. The kind, number, and convenience of the sanitary appliances, such as hot water boilers, closets, lavatories, and baths, are chiefly dependent upon the water-supply. If there be an abundance from a town water-main, or from a windmill or house-tank which will give some pressure, the problem of plumbing is comparatively easy; but if there be no such supply, it becomes far more difficult. A good water supply in the house is of the first importance; therefore, for several reasons, plumbing conveniences lessen the work of the housewife by half, they encourage the practice of that virtue which is “next to godliness,” and if properly arranged they do away with many sanitary dangers. Personal cleanliness is irksome enough with every convenience for washing and bathing. When there is no convenience except a wash basin and a quart or two of hot water, habitual cleanliness is practically impossible. In this respect town and city life have an immense advantage over rural life. A woman who had moved from town to country for the sake of her husband’s health, was asked how she liked it: she said, “It is delightful, but I sometimes think I cannot endure it on account of this nasty privy and no bath-room.” Cleanliness of the skin is hygienically far more important than cleanliness of clothing. In athletics and gymnastics, the bath following the exercise is considered an essential part of their hygienic value; how much more necessary, then, is opportunity for frequent bathing, where the family, both in and out of doors, do daily manual labor which causes much perspiration, and which is often very dirty! The recent movement in cities to provide public bath-houses for the poor in tenements should not outstrip the farmer’s effort to obtain equally good facilities.
If there be a sufficient water supply available, there should be in every house a hot water boiler of at least twenty gallons capacity, attached to the kitchen range, to supply hot water for laundry work and bathing; a kitchen sink and a bath-tub, each with hot and cold water faucets and waste pipe to sewer or cesspool; and a water-closet. These are the essentials; but, if possible, a stationary wash stand and two laundry tubs, with hot and cold water pipes, should also be provided. In the farm house it will save expense and many steps for the housewife, and will encourage frequent use, if all these be located on the first floor; the boiler in a cupboard in the wall of the kitchen, which may be shut in summer and opened in winter; the sink in the kitchen, or if preferred, in a pantry between the dining room and kitchen; the bath-room and stationary washstand in a room either opening out of the kitchen or out of the family bedroom, or out of a rear passage; the water-closet should be in some well ventilated space, on an outside wall, where the noise of the fixture will be as little heard as possible. It should have an outside as well as an inside entrance. It is customary to place the closet in the bath-room, but this often interferes with the general use of the washstand and bath-tub by the family, and should be avoided. The nearer all plumbing fixtures are to each other, the less expensive they are to put in; therefore in planning the first floor, this point should receive special consideration.
Certain general principles apply to all plumbing, and may serve to test the various kinds of fixtures offered for sale. All foul and effete matter should be immediately and completely removed from the house; any back current of foul air into the house should be prevented, and any communication between the sewer or the cesspool and the water supply should be made impossible. Fixtures should be as simple in construction as possible and easily accessible. Pipes were formerly enclosed in the walls, but in the finest new buildings in cities, are now placed altogether in sight, and painted the color of the walls, or of the woodwork. The sewer pipe, on reaching the level of the ground, should pass directly out of the house, and should never be carried along under the first floor of the house. In the southern states and on the Pacific coast, pipes may run on the outside of the house, thus fulfilling ideally the principle that waste matter should be removed from the house as soon as possible. A few years ago there was much controversy over the placing of vent pipes in traps and in branches. Gerhard and the older sanitarians advise a complicated and elaborate use of them, but Putnam and the more recent authorities consider thorough ventilation of the soil pipe at top and bottom quite sufficient. The material of fixtures should be good (not extravagant), and the workmanship should be of the very best. The efficiency of any sanitary convenience depends almost as much upon the care with which it is put in as upon its material and style. But of all the principles of sanitary plumbing, probably the most important is frequent and thorough flushing, if possible with hot water. Any fixture will become foul and dangerous if there is not water enough and under sufficient force to scour it out thoroughly.
Having laid down certain principles which apply to plumbing fixtures generally, we may now consider these fixtures more in detail. Pipes should be rather heavy. Waste pipes are generally too large, and therefore do not scour well; they need be only three to four inches in diameter for one or more closets in an ordinary house, and from one to one and a-half inches for washbowls, sinks, and tubs; they should always be of uniform size, i. e., “full-bore” throughout. Soil pipes should never run level, but as nearly as possible at a uniform slope of not less than one foot in fifty.