2. The provision and condition of impermeable and covered vessels for
the reception and removal of blood, offal, &c.
3. The exposure to air of fat, and the regular removal of all parts of
animals, including blood, offal and manure, before the same become
putrid or offensive.
4. The exclusive use of the Slaughter House for slaughtering. (It may
not be used as a lair, or as a stable, or as a cart shed).