The occupier to cause all needful works and repairs to the premises to be forthwith done and executed, as and when the same shall become requisite, and not to make any alteration in respect of the paving, drainage, ventilation, or water supply, to, or in the premises, without the consent of the “Board” (18). PENALTIES.—For breach of any of the bye-laws, 15 to 20 inclusive, whether by omission, commission, or neglect, £5; and in the case of a continuing offence, the sum of £1 for every day during which such offence is continued after a conviction for the first offence (21). BYE-LAWS AS TO THE CONDUCT OF THE BUSINESS NOS. 1 to 14 INCLUSIVE:—The inner walls of the Slaughter House to be always kept clean and in good order and repair; and the internal surface of the roof and upper portions of the walls to be washed with quick-lime at least once in every three months (6). The Slaughter House to be thoroughly washed and cleansed within three hours after the slaughtering is completed (7). A sufficient number of tubs, boxes, or vessels, formed out of proper non-absorbent materials, with tight and close fitting covers thereto, to be provided for the purpose of receiving and carrying away all manure, garbage, offal and filth, and these products to be placed in the tubs, &c., immediately after the killing and dressing of any cattle. Blood to be put into similar but separate tubs, &c., and all such tubs, &c., with their contents to be removed from the premises within 24 hours (5). The fat of any animal slaughtered to be kept freely exposed to the air until its removal from the premises; and all such fat, and also hides, skins, and tripes to be removed within 24 hours after the slaughtering is completed (9). Carcase, bone, hide, skin, and all meat, fat, offal, blood, garbage, and other articles, to be removed before the same have become putrid or offensive (10). Every covered and other receptacle used in the Slaughter House to be kept cleansed and purified so as to avoid any offensive smell (8). Cattle not to be kept in the “premises” except for the time absolutely necessary previous to slaughter (1). The Slaughter House not to be used for any purpose other than that for which it is licensed; and slaughtering not to be conducted within public view (4). No animal that is not intended or fit for human food to be slaughtered in the premises (1); and if any diseased cattle should be brought to the Slaughter House, the occupier to give information thereof, forthwith, to the “Board,” and to the cattle inspector for the district, with all particulars in his knowledge as to where, from whom, and from what place it was received (11). No fowl, pig, or other animal used for human food (except cattle about to be slaughtered), and no dog to be kept in or about the premises (2). No room situated over the Slaughter House to be inhabited under any pretence whatsoever (3).