This is provided in large abattoirs for the purpose of preparing the tripe and feet of the slaughtered animals, and in the Glasgow public slaughter-houses this is effected by the corporation free of charge by special machinery adapted for the purpose. (7.) _The tallow market._ Where tallow is melted down, and moulded in shapes for manufacturers’ uses. (8.) _The hide store._ This is where the hides and sheep skins are weighed and temporarily stored, sometimes in connection with this are-- (9.) _Sale rooms_; for the hides, skins of sheep, &c., and tallow. In addition to the above requirements may be mentioned, (10.) _A superintendent’s dwelling-house and office._ (11.) _A gate keeper’s dwelling-house and office._ (12.) _A weighing machine and office._ (13.) _A convenient room_ for the meetings of the committee of the corporation having charge of the slaughter-house. (14.) _Waiting rooms_ for dealers, drovers, slaughtermen, and butchers, &c. (15.) _Store-rooms and a joiner’s workshop._ (16.) _Stables and shedding_ for the horses and carts of the jobbers and butchers, &c. (17.) _Lofts for straw and hay_; the former should be provided free by the corporation, the latter on payment of so much per diem for each beast. (18.) _The necessary urinal and w. c. accommodation._ With regard to the provision to be made for storing the dung and waste refuse from public slaughter-houses, I am strongly of opinion that there should not be any fixed receptacle for such matters, but that covered carts should be provided, which could stand in convenient positions and be removed every day, a fresh and clean cart being substituted at once for the one removed; by this means all nuisance is avoided. Speaking of public abattoirs, in a recent lecture on Industrial Nuisances, Dr. C. W. Chancellor, of the Maryland State Board of Health U.S.A., gives some advice on the management of slaughter-houses. He says: “During the process of slaughtering as much care as possible should be taken to prevent the discharge of blood or other animal matter upon the floor of the slaughter-house, upon the surrounding earth, or into an open stream. The contents of the viscera should, with the blood, offal and other garbage, be placed in impervious, covered, moveable receptacles, constructed of galvanized iron or other non-absorbent material, and removed from the premises without undue delay. Where hides or skins are necessarily retained for a day or two before they can be removed, they might without injury be advantageously brushed over on the fleshy side with a solution of carbolic acid or some other antiseptic. Fat should be freely exposed to the air in a cool place. As soon as the slaughtering is completed the whole slaughter-house, floor and walls, should be thoroughly washed. All the vessels and implements used in the slaughtering should be kept clean and sweet. Deodorizers may sometimes be used with advantage.”