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® Spreading of cannery wastes will bn accnmplishod <br /> accordance with practices approved by thn Bureau of Yectnr <br /> Control and <br /> TheSolid <br /> followingWaste <br /> atop®gwilltbRState <br /> takennerartment of <br /> Health. <br /> ®. .; <br /> Figure 2 <br /> i7� d:gyp 4, -?`"T«:.•�'%` �y� <br /> a'C�e�y'l.r::..'ti�%' :s fiti..;.•fir,g.�i lis;. <br /> i'$.•ya„,eln .ae ':•<w <br /> eQd�1��4��L';k `;rl"•'dy,1k.#T�����',Y�',�a <br /> a. The land is prepared for waste assimilation by discing <br /> and leveling <br /> Figure 8 <br /> I ' :®t.:�a�':iI�1 d .gas...o+:i.'y.•• ' <br /> l�rKJ y'!�'k'� •'v!+� h�'��Za�'tr j�'��'JF�'�a <br /> .�'t . '_ gay M'.'�•' G... <br /> •-: w'iAs'a z 'xiw-•v+'+x.��+'q:4g"^�c Wit' °iu' <br /> K'ei.s04•«Men'� <br /> Fruit and vegetable wastos are spread thinly (one to three <br /> b• id dr i and eliminate fly <br /> inches thick to promote. rap Y �?R <br /> breeding "'''"` ,.� i <br /> �► ��a Figure 4 <br /> 1 � <br /> i••• w <br /> C, The residuals are •spread opt evenly:- by leve ing blades to <br /> insure further drying. than worked. with spring-tooth harrow. <br /> for 24-48 hours ' <br /> ' L f+l v"'G <br /> e i <br />