USA > Massachusetts > Hampden County > Wilbraham > Wilbraham annual report 1956-1960 > Part 28
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LY 6-3816
Rubbish, Garbage Disposal
Selectmen
LY 6-3816
Supt. of Schools
Memorial
LY 6-4266
Schools
Pines
LY 6-4974
Schools
Springfield St.
LY 6-4642
Schools
Memorial
LY 6-3465
Schools
Stony Hill Road
LY 6-4974
School Nurse
Memorial
LY 6-3465
Taxes
Town Collector
LY 6-3816
Town Treasurer
Treasurer
LY 6-3816
Trees
Tree Warden
LY 6-3595
Veterans Services
Veterans Agent
JU 3-2115
Visiting Nurse
Visiting Nurse Assoc.
Spfld. RE 2-4145
Water Department
Superintendent
LY 6-3816
Sundays and Holidays
LY 6-3413
111
LY 6-3816
Marjorie Brow
Charles
Lynda Serdarian
Ellen Castaldini
ElinorE Chapman
Cynthia Bennett
Howard Murphy
Stebbins
Roland
Charles Linscott
DownEr
Patricia
PETER Fay
Marybeth Brennan
James Opalinski
Beverly Fraser
Mary Ryan
Leonard is Vasseur
John Hitchcock
Barbara
Johnson
Robert Macaulay
Ward
-DESY
LAURENCE
Sally Frapp
Shirley Verge
Marlene Mc Donald
Gray
Shirley Mueller
Gary Converse
Judy KETT
Kathleen
Lynne Ander
Beverly Trombley
James Martin
Sharon Locke
Mary Moynahan
Ruth Jones
Russell Mil
Billy Eakins
Pamela gross
MTB 'S8
George PyRocha
GERE Ryan
Dawn Minnie
Gary Putnam
Gurski
Daniel
PENELOPE
Mary
Carpenter
Morrison
Nelson
Orton
ROBERT Shaw
Linda Rose
Marion Brown
James Goodman
Ferne Chestnut
David Donaldson
Joseph Shuttert
Helen Ziemba
Robert Bednarz
ROSEmary Bianco
Stanley Kareta
Holand Rosinski
bert Laird
Warren Richter.
Peter Clark
Barbara Creplinski
Donald Corey
Lany Wilsoy
Richard Jackson
Robert Sullivan
Jeanne Mills
John Morse
Carol Fey
June Phelon
Calvin Minor
chard Cochran
Robert Nordin
Irene Constantine
William Payne
Stanley Johnson
Nancy Bradley
an trappier
Richard Aller
Michael Gigliotti
Richard Boynton
Phyllis Goodrich
Sandra Nims
Michael Swift
John Bulger
Don Barnett
Claire Whitcomb
Mary Lou Babineau
Craig Martin
Nelson NEwhous
SUE Huntsman
Paul Deunheimer
Donald Fife
METrileE GEE !!
HIB 58
Jonina Merter
Gloria
Gouvir
NILE
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INCORPORATED
1763.
TS.
MASS
SAC
PRESS OF THE POND-EKBERG COMPANY, SPRINGFIELD, MASSACHUSETTS
BOARD OF HEALTH
Town of Wilbraham
Sewage Disposal
1958
Septic Tanks
The tank shall be watertight and made of mater- jal such as concrete block, brick or concrete, which is not subject to excessive corrosion or decay. A tank built of 12 gauge steel or sheet iron and paint- ed inside and outside with two coats of asphaltum paint may be permitted. Since iron or steel septic tanks will corrode, their use is not recommended for large installations.
Inlet and Outlet Connections
Inlet and outlet connections in the septic tank must be constructed of cast iron sanitary tees and short sections of pipe. The inlet must extend 10 inches below the flow level in the tank. The outlet must extend downward 15 inches below the flow level. Vents on the sanitary tees must extend 6 inches above the flow level. The use of baffles in a sep- tic tank is not necessary.
Manholes
A manhole must be provided at the inlet end of the septic tank. If possible a second manhole should be provided at the outlet end of the tank. Manholes located over the inlet and outlet tees will facili- tate the cleaning of the tank and the tees. Where the top of the tank is located more than 18 inches below the ground surface, the manhole or manholes should be built up to within 12 inches of the ground surface.
Septic Tank Care
The purpose of a septic tank is to allow the solids in the sewage to settle out and be digested by bacterial action. A septic tank does not remove disease-producing bacteria from the sewage. From time to time the solids retained in the tank in the form of sludge must be removed. A septic tank should be inspected at least once a year.
page l
When the total depth of scum and sludge exceeds one-third of the liquid depth of the tank, the sol- ids should be removed. Removed solids should be dis- posed of by burial or in some other sanitary manner so as not to cause a nuisance or to pollute a source of water supply or water course.
There are no chemicals which can reduce the solids in a septic tank to the point where cleaning is not necessary. The use of chemicals or digesting yeasts, therefore, is not recommended.
Septic Tank Capacity
Minimum capacities for septic tanks shall be determined from the following table.
MINIMUM CAPACITIES FOR SEPTIC TANKS
Number of Minimum liquid capacity (Gal . ) bedrooms (without garbage )
With garbage
2 or less
600
750
3
600
900
4
650
975
over 4
160 per bedroom
240 per bedr:
.
Wherever the house sewer passes within 50 feet of any well or other source of water supply, cast iron pipe with properly caulked lead joints is re- quired. The same type installation is required where earth covering the pipe is less than 3 feet under roadways or wherever traffic is permitted.
page 2
Distribution Boxes
Where more than a single line of distribution pipe is used a distribution box must be installed to distribute the septic tank effluent equally into the various subsurface distribution pipe lines. The bot- toms of the outlet pipes must be on the same level to insure even distribution of sewage into the dis- posal field.
Iniet
In'et
Brick set in Canc
Plugged Outlets for future seid extensions.
-
-
Con
Outlet
Outlet
Outlet
SUGGESTED DISTRIBUTION BOX DESIGNS
Construction of Subsurface Disposal Fields
In subsurface disposal fields, the lateral pipe lines should follow the general contours of the ground. The disposal trench or trenches shall be at least 18 inches wide with a minimum of 18 to 24 inches of earth covering above the crown of the pipes.
1. Field lines must be constructed with bell and spigot pipe or perforated pipe at least 4 inches in diameter and laid in the trench on a 6 inch layer of clean gravel or crushed stone ranging in size from 3/4 to 1-1/2 inches.
page 3
2. The pipes should be surrounded by similar material to a height of 2 inches above the crown of the pipe.
3. Two inches of gravel or stone 1/8 inch to 1/4 inch in diameter should be placed over the coarse gravel or stone.
No single line of distribution pipe shall be over 100 feet in length. All lines must be laid at a grade of 4 inches to 6 inches per 100 feet. Where a distribution pipe longer than 80 feet is used, the grade of the last 10 feet should be reversed to avoid overflow at the end of the pipe. A minimum of 6 feet must be maintained between the center lines of the disposal field trenches.
Surface of Ground L
Backfill
18 to 24 "
Backfill
's to 4 Crushed Stone
4 Bell & Spigot Pipe
Patat 04. 94
(Open inints)
-
3/4" to 1/2" Crushed Stone
RECOMMENDED SUBSURFACE DISPOSAL TRENCH
page 4
SUBSURFACE DISPOSAL TRENCH
Absorptive Qualities of Soil
The necessary length of the disposal field trench or trenches can be determined by percolation tests. This test determines the absorptive quali- ties of the soil and is conducted as follows:
Percolation Test Procedure :
1. At the site of the proposed disposal trench or trenches excavate a hole one foot square to the depth of the proposed trenches.
2. Without disturbing the earth surfaces in the hole, fill the hole to a depth of 10 to 12 inches with water. Maintain this depth of water for 10 min- utes.
3. Pour water gently into the excavated hole to a depth of 10 to 12 inches. Pouring the water over a board or piece of metal supported on rocks will avoid disturbing the earth bottom in the hole.
page 5
4. Observe the time required for the water lev- el to fall one inch.
5. Where the disposal area is extensive several separate tests should be made.
With the time result obtained from the tests, the length of the 4-inch pipe in the disposal field may be determined from the table shown below.
The following table is based on average condi- tions.
Required Absorption Area Square feet of absorption trench bottom per bedroom
Percolation rate Time required for Water to fall one inch in minutes
Without Garbage Grinder or Auto. Washer
With Garbage Grinder
With Auto. Washer
With both Garbag Grinder and Auto Washer
2 or less
50
65
75
85
3
60
75
85
100
4
70
85
95
115
5
75
90
105
125
10
100
120
135
165
15
115
140
160
190
30
150
180
205
250
45
180
215
245
300
60
200
240
275
330
over 60 unsuitable* (see below)
Test Reliablilty
This test is not reliable when run on frozen ground. The soil cannot be considered acceptable for subsurface disposal if 60 minutes or more are required for the water level to fall one inch. Where the ground water level is high, the soil cannot be considered acceptable for sewage disposal fields.
* Where conditions are not suitable, sewage disposal works must be designed by a competent engineer.
page 6
Leaching Areas of Seepage Pits
The leaching areas of seepage pits of different diameters may be determined from the following table.
Diameter in Feet Leaching Area Per Foot of Effective Depth Square Feet
3
9.3
4
12.6
5
15.7
6
18.8
8
25.1
10
31.4
The portion of the seepage pit above the bottom of the inlet pipe should be omitted in determining the effective depth. The inlet to the seepage pit must be 18 inches or more below the ground surface.
Manhote Cover with Ringbolt Handle
Asphaltic Seal
Mortared Joints
Mortared / Joints
Tight Joints
Inlet line to be 4 inches above the level of overflow outlet
To overflow pit (if any)
Sonitar Ters
Open Joints
Open Joints
Note: Sanitary Tees may be omitted for single installations.
SATISFACTORY DESIGN FOR LEACHING ( Seepage) PIT INSTALLATION
page 7
Earth Pit Privies
Where water under pressure is not available, an earth pit privy offers a means of excreta disposal. Earth pit privies should be located at least 100 feet from any well used as a source of water supply. A greater distance is desirable.
The earth pit should have adequate capacity. The pit should be curbed from 2 inches above the natural ground surface to a depth of 18 inches below the ground. Where the soil is such that the walls of the pit require support, sheathing of the entire pit may be necessary. The curbing should be tight, but a space of 1 to 2 inches should be left between sheathing boards more than 18 inches below the sur- face of the ground to facilitate percolation of liq- uids from the pit into the soil. The earth pit, the riser, and the vent must be flytight. A self-closing tight cover is required to prevent the entrance of insects into the pit. The ground about the privy should be mounded to divert surface water away from the pit.
The privy building must be flytight,well venti- lated and of adequate size. The building should be constructed of substantial materials fastened solid- ly to the floor. Proper roof overhand should be pro- vided to keep rain water from the roof away from the mound. The roof should be constructed of watertight material.
Proper maintenance of a pit privy is required to prevent the creation of objectionable conditions. It should be kept clean at all times and deodorized occasionally with mild deodorants. When the contents reach to within 18 inches of the ground surface, the privy pit should be cleaned out or the privy moved to a new location. The pit contents should be cover- ed with lime and properly buried.
See Figure 6
page 8
18 Mesh Wire Screen
-
-- 0
·- Block to prevent seat cover from remaining open
1
Curbing at Top of Pit -
CROSS SECTION OF COMPLETE PRIVY
Figure 6
page 9
Board of Health
Rules and Regulations
Town of Wilbraham
ADOPTED BY THE BOARD OF HEALTH TOWN OF WILBRAHAM, MASSACHUSETTS FEBRUARY 12, 1958
1
STATUTORY AUTHORITY
General Laws, Chapter III, Section 31, (Ter. Ed.) as amended by Chapter 285, of the Acts of 1937. and General Laws, Chapter 94, Section 146 Chapter I
MILK REGULATIONS
1. No person, firm or corporation shall sell, exchange, deliver or have in his custody with intent so to do, milk from any cow unless said cow has within a period of 6 months passed without reaction a tuberculin test established under the laws of the Commonwealth of Massachusetts, or unless said cow is in a tuberculosis-free accredited herd tested under the plan as adopted by the United States Bureau of Animal In- dustry.
This regulation shall not apply to pasteurized milk or milk intended for pasteurization.
2. All persons, firms, or corporations engaged in the sale, deliv- ery or distribution of milk, skim milk or cream shall provide adequate facilities for the proper storage of said milk, skim milk or cream at a temperature not above 50° F.
3. No person shall sell, exchange, deliver or have in his custody or possession with intent so to do, milk, skim milk or cream with a bacterial content which exceeds the figures as de- termined by the standard plate methods of the American Public Health Association in use at the time the exam- ination is made.
4. No person shall sell, offer for sale, or have in his custody or possession with intent to sell, exchange or deliver in the Town of Wilbraham, any milk or cream except milk or cream certified under the regulations of the Massachusetts De- partment of Public Health and according to the methods and standards adopted by the American Association of Medical Milk Commissions, or pasteurized according to Section 1 of Chapter 94 of the General Laws, and in ac- cordance with the rules and regulations governing the pas- teurization of milk of the State Department of Public 1 Health. The regulation contained in this paragraph shall not apply to milk intended to be delivered for the purpose of pasteurization.
2
5. Every person engaged in the production, storage, transpor- tation, sale, delivery or distribution of milk for sale shall notify the Board of Health on the occurrence of any case or cases of communicable disease, either in himself or his fam- ily, or among his employees or associates, or within the building or premises where milk is stored or handled, and shall at the same time suspend the sale or distribution of milk until authorized to resume the same by the Board of Health. No utensil which is used or has been used on the premises where a communicable disease exists shall be used to hold or convey milk until it has been sterilized in a man- ner satisfactory to the Board of Health or its representative.
6. All persons, firms, or corporations engaged in the sale, deliv- ery or distribution of milk shall furnish annually to the Board of Health a list of names and locations of the dairy farms from which the milk so distributed or sold is obtained and shall notify the Board of Health before making any changes in their supply.
7. All dealers, except licensed storekeepers, engaged in the sale, processing, and distribution of milk and cream shall provide a separate room or rooms, well lighted, ventilated, and pro- perly screened, in a location approved by the Board of Health, in which the handling, bottling and storing of milk shall be carried on. All such milk rooms or plants shall have a smooth, tight floor with sewer connections if possible and smooth, clean walls and ceiling. The entire room or rooms and all appliances shall be kept clean at all times and be used for the handling of milk only. All bottles, cans or other receptables used for holding milk shall be sterilized insofar as practicable and shall be protected from contamination between the time of such sterilization and the time when they are filled. All bottles shall be filled at the place of pro- duction or processing of the milk and shall be capped with a machine capper.
8. No such person as above described shall serve or allow to be served any milk to be consumed on the permises where served unless such milk is contained in indivdual sealed receptacles, each receptacle to be filled at the place of production or pro- cessing of the milk, and to contain only the quantity of milk intended for the use of the person served.
9. Milk or cream shall not be shipped from any dairy farm if there is a case of contagious or infectious disease thereon, or among the employees or families thereof, and the owner of such farm shall immediately upon occurence of such dis- ease report any such case to this Board of Health and to the dealer, and shipment shall not be resumed until authorized by the Board.
10. All vehicles used for the distribution of milk shall be kept in a clean condition and shall bear the name and license number of the dealer or firm in letters not less than 2 inches in height.
3.
11. All bottles, cans or receptacles used for holding milk shall bear the name of the dealer or firm either printed on the cap or on a tag or by embossment in letters 18 point Gothic.
CHAPTER II DAIRY FARM REGULATIONS
PREAMBLE
No person shall sell, or offer, or expose for sale in the Com- monwealth, milk produced on a dairy farm unless as to such farm a certificate of registration has been issued by the Director and is in full form and effect after an inspection clearly indicating satisfactory compliance with the regulations.
Each person, not a producer of milk, whose principal busi- ness is the sale at wholesale or retail of milk shall register as a dealer annually in June with the Director. Persons purchasing milk from such a dealer so registered shall not sell or offer or expose for sale such milk knowingly or having reasonable ground to know that such milk was not produced on a registered farm.
A certificate of registration in full form and effect is prere- quisite to the issuance of a local board of health permit for the sale or delivery for sale of such milk in any city or town. The permit for the sale or delivery of such milk is issued by boards of health of Massachusetts cities and towns upon compliance by the producer with their regulations.
A "dairy farm" is defined as a place or premises where more than two cows are kept and a part or all the milk produced there- on is sold or delivered for sale to any person. The "Director" is the Director of the Division of Dairying and Animal Husbandry of the Department of Agriculture.
REGULATIONS
1. Employees-No person having a communicable disease listed below or who shall care for any person having any such disease shall handle milk or milk utensils. No dealer or dis- tributor shall knowingly sell or distribute milk shipped from a dairy farm where there is a case of such communicable disease .*
2. Cows-All diseased cows shall be removed from the milking herd. No producer shall sell milk obtained from any dis- eased animals.
4
3. Dairy Barn-The construction and maintenance of the place where milking cows are kept shall be based upon the follow- ing items:
a. Adequate light shall be provided. Windows shall be kept clean.
b. Sufficient ventilation shall be provided.
c. The floor and gutters shall be tight, clean, and in good repair.
d. Walls and ceiling shall be tight, clean, and in good repair. They shall be whitewashed at least once a year, unless finished with a surface that can be cleaned.
e. Milk stools shall be kept clean and be stored in a clean place.
f. All cow yards shall be kept reasonably clean and dry.
g. All manure shall be removed or stored or disposed of so as to prevent the breeding of flies therein, or the access of cows thereto.
h. No fowl or animals other than dairy cattle shall be kept in parts of the barn used for dairy purposes.
4. Milking-The udders and teats of all milking cows shall be clean and the flanks, bellies and tails shall be free from manure and loose dirt at the time of milking. The hands of the milkers shall be washed clean immediately before milking and kept clean and dry during the process of milking.
5. Milk House or Room-A properly constructed milk house or milk room shall be provided for the handling of milk and the storage of milk containers and utensils.
a. The floor shall be tight and graded to provide pro- per drainage.
b. The walls and ceiling shall be of such construction as to permit of easy cleaning.
c. Sufficient light and ventilation shall be provided.
d. The house or room shall be kept in a sanitary condi- tion and as free as possible from flies.
e. The door shall not open directly into a place where milking cows or other animals are kept or into any room used for domestic purposes.
f. A properly constructed cooling tank of sufficient size and depth, or other approved cooling facilities shall be provided in the milk house, milk room or other approved location.
5
g. The cooling facilities shall be used for no other pur- pose than the cooling and storage of milk. They shall be protected from contamination and main- tained in a sanitary condition.
h. Non-rusting metal racks for the draining and stor- age of containers and other utensils shall be pro- vided.
6. Straining and Cooling-Milk shall be strained in the milk house or milk room as soon as drawn from the cow. The cooling of milk shall begin immediately after straining. Within two hours, its temperature shall be 50º F or less and maintained at that temperature until delivery or col- lection is made.
7. Utensils -- All containers and utensils used in the handling or storage of milk shall be made of metal or glass con- structed so as to be easily washed and shall be in good re- pair. Joints and seams shall be soldered flush. Metal con- tainers and utensils which are rusted on the inside surface shall not be used in the handling or storage of milk. Single service filter pads or strainer cloths shall be used.
8. Care of Utensils-All containers and utensils used in the handling or storage of milk shall be washed and sterilized after each use, and stored so as to prevent contamination. The sterilizing may be done with boiling water, dry heat, live steam or sodium hypochlorite.
9. Water Supply-The water supply shall be easily accessible, adequate, and of a safe, sanitary quality.
10. Toilets-Every dairy farm shall be provided with a sanitary toilet or privy, properly located, well constructed and main- tained in good condition.
*Among the diseases known to be spread by milk are tuberculosis, typhoid fever, scarlet fever, diphtheria, septic sore throat, foot-and-mouth disease, dysentery and other in- testinal infections.
CHAPTER III
FOOD REGULATIONS
1. Premises, vehicles, receptacles, utensils or refrigerators used for the storage, sale, distribution or transportation of foodstuffs shall be maintained in a manner satisfactory to, and shall be open at all times for inspection by the Board of Health or its agents. All floor display stands for raw foods shall be elevated at least eighteen inches above floor level.
6
2. Every person, firm, or corporation engaged in the storage, sale, distribution or transportation of foodstuffs shall cause his wares, or those under his charge, to be properly protected against all sources of contamination. No person shall ex- pose for sale candy, delicatessen products or other food- stuffs which cannot be properly washed before consumption unless said foodstuffs are protected by glass covers or dust- proof containers.
3. All persons engaged in the storage, sale distribution or transportation of foodstuffs shall provide adequate, covered containers for the reception of waste food products, and shall cause such containers to be emptied frequently and to be cleaned at least once every week in a manner satisfactory to the Board of Health. The vehicles of street pedlers or venders of foodstuffs shall be construed to be included in this regulation.
4. All persons occupying premises used for the sale, dispensing or distribution of foodstuffs shall cause such premises to be equipped with adequate toilet facilities and also adequate provision for the cleansing of the hands; except that in the case of refreshment stands the Board of Health may, in writing, waive this clause if in its judgment adequate pro- vision is made for cleanliness.
5. Every person employed in the handling of food for public consumption shall maintain his or her person and clothes in a cleanly condition, and before beginning work and after using to'lets or water closets shall wash the hands and arms thoroughly, and rinse the same in clean water.
6. No person shall keep or store any foodstuffs intended for sale in any room used for living or sleeping purposes.
7. The owner, proprietor or manager of any establishment sell- ing or dispensing liquids, beverages, drinks, food or other refreshments for consumption in or about the place of sale or dispensing shall cause all glasses, cups, spoons, forks and other utensils used in such consumption to be- thoroughly cleansed and scoured with soap and clean hot water before use by another person. Individual cups or containers made with paper or similar material may be employed in lieu of dishes and said cups or containers shall be destroyed after a single usage.
The operation of bakeries and slaughter houses, and the manufacture of sausages and non-alcoholic beverages are regulated under the General Laws as follows:
Bakeries:
Chapter 94, Section 2-10 Chapter 111, Sections 34-39
Slaughter houses: Sausages:
Chapter 94, Section 118-139 Chapter 94, Sections 142-145 Chapter 94, Sections 186-195
Non-alcoholic beverages: Chapter 94, Section 10-A-10B
Food Regulations pertain mainly to grocery stores and vegetable stands. Not eating and drinking establishments.
7
CHAPTER IV Nuisances
1. Any person or persons owning, or having control of any building or premises shall keep the same in a cleanly condition and any such persons having control of any building or premises, in or upon which there is any substance or material, or any condi- tion, which is or may become a source of danger to the public health or a nuisance, shall, when ordered by the Board of Health in writing, remove or abate the same within the time specified in said order.
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