Sewage and sewerage of farm homes [1928] — John Shaqi
Sewage and sewerage of farm homes [1928]Warren, George M. (George Milton)
Science
Sewage and sewerage of farm homes [1928]
Warren, George M. (George Milton)
Sewage disposal, Rural; Sewerage, Rural
1. State, town, and whether in or near an incorporated municipality.
2. Usual number of persons to be served.
3. Average daily consumption of water in gallons.
4. Kind and depth of well, depth to water surface.
5. Character of soil, whether sandy, gravelly, loamy, clay, or muck.
6. Condition of soil as to drainage.
7. Character of subsoil.
8. Character of underlying rock and, if known, its depth below the
surface.
9. Depth to ground water at both house and field where sewage is to be
distributed.
10. Minimum winter temperature and approximate depth to which frost goes.
11. Number and kind of buildings to be connected with the sewer.
12. Number and kind of plumbing fixtures in each building.
13. Whether plumbing fixtures are to be put in the basement.
14. Depth of basement floor below ground.
A plan to scale or a sketch with dimensions showing property lines,
buildings, wells, springs, and drainage outlets should be furnished. The
direction of surface drainage should be indicated by arrows. The slope of
the land (vertical fall in a stated horizontal distance) should be given
or if possible a contour plan (showing lines of constant elevation) should
be furnished.
GREASE TRAPS
Farm sewage may contain from 10 to 30 pounds of grease and fats per person
per year. This grease, originating mainly in the kitchen-sink, hinders
septic action and clogs pipes, filters, and soils. Half the grease may be
stopped by a septic tank, but the remainder goes into the distribution
system, interfering with its action. A grease trap is a device for
separating the grease from other wastes. The need for it may be lessened
by carefully depositing waste greases and fats with the garbage; but
one should always be installed if the kitchen is carelessly managed or
discharges quantities of greasy water as at institutions, hotels, boarding
houses, and bakeshops.
[Illustration: Fig. 33.--Three types of grease trap. _A_, Ready-made
grease trap; vitrified, salt-glazed earthenware; stock sizes: 10-inch
diameter by 24 inches, 12-inch diameter by 24 inches, 15-inch diameter
by 24 inches. _B_, Homemade grease trap; concrete or well-plastered
brickwork; elbow, cross, and increaser to be recessed drainage fittings.
_C_, Type of grease trap used at United States Army camps]
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account