Field Sanitation
By: prepared under direction of the Surgeon General.
Contributors: Gillespie, Russell W., former owner.; United States. War Dept.; Veterinary History Collection.
Series: FM 8-40 / United States. Dept. of the Army -- 8-40.
Publisher: U.S. Govt. Print. Off.
Published: 1940
Place of publication: Washington, D.C., USA
Language: eng
Number of pages: 172
Subjects: United States. -- Army -- Sanitary affairs; Military hygiene -- Handbooks, manuals, etc
Genres: Handbooks, manuals, etc.
Description: FM 8-40 Field Sanitation, 1940-08-15
Notes: At head of title: War Department. Medical field manual.

Includes index.

002-118713981.

WSU MASC copy stamped on front cover and fore-edge, "R. W. Gillespie".

WSU MASC copy came with 16-p. pamphlet, "Changes, No. 1" and leaflet, "Changes No. 2".
Table of contents: title: FM 8-40 Field Sanitation, 1940-08-15; title: TABLE OF CONTENTS; title: Paragraphs Page; title: Chapter 1. General 1-5 1; title: Chapter 2. Control of Communicable Diseases.; title: Section I. General 6-15 5; title: II. Respiratory diseases 16-17 12; title: III. Intestinal diseases 18-22 17; title: IV. Insect-borne diseases 23-26 20; title: V. Venereal diseases 27-34 22.; title: Chapter 3. Water.; title: Section I. Responsibility for water supply 35-36 25; title: II. Water characteristics and requirements 37-39 26; title: III. Sources 40-42 27; title: IV. Purification 43-48 29; title: V. Water reconnaissance 49-53 34; title: Chapter 4. Waste Disposal.; title: Section I. General 54-55 39; title: II. Human wastes 56-69 40; title: III. Garbage 70-75 50; title: IV. Liquid wastes 76-82 61; title: V. Manure 83-91 66; title: VI. Rubbish 92-94 70; title: Chapter 6. Mess Sanitation.; title: Section I. Responsibility 95-96 72; title: II. Facilities 97-99 73; title: III. Cleansing of utensils and disposal of wastes 100-101 74; title: IV. Menus and serving of food 102-105 77; title: V. Mess inspection 106-107 79; title: Chapter 6. Hygenic Control of Food Products of Animal Origin.; title: Section I. Meat and meat food products — 108-114 84; title: II. Sanitary inspections 115-117 86; title: III. Poultry and eggs 118-119 88; title: IV. Fish and sea foods 120-121 89; title: V. Milk and dairy products 122-126 92; title: Chapter 7. Fly Control.; title: Section I. Development and, characteristics of the fly 127-128 96; title: II. General control measures 129-130 97; title: III. Flytraps 131-135 98; title: IV. Other special measures 136-140 104; title: Chapter 8. Mosquito Control.; title: Section I. Development, habits, and characteristics of the mosquito 141-145 106; title: II. Control measures 146-164 111; title: Chapter 9. Control of Lice.; title: Section I. General 165-168 121; title: II. Methods of disinfestation 169-178 123; title: Chapter 10. Bat Control.; title: Section I. Importance, classification, and habits of the rat 170-181 132; title: II. General control procedure 182-183 133; title: III. Eradication by poisoning 184-187 133; title: IV. Eradication by trapping and fumigating 188-192 135; title: V. Rat surveys 193-196 137; title: Chapter 11. Sanitary Surveys and Sanitary Orders.; title: Section I. Sanitary surveys 197-199 139; title: II. Sanitary orders 200-205 141; title: Chapter 12. Field Epidemiology.; title: Section I. Epidemiological investigation 206-209 144; title: II. Carriers and missed cases 210-211 147; title: Chapter 13. Physical Examinations.; title: Section I. Responsibility and standards 212-214 149; title: II. Conduct of examinations and inspections : 215-217 149; title: Chapter 14. Important Factors Relative to Personal Hygiene.; title: Section I. General 218-219 153; title: II. Prevention and treatment of skin diseases 220-221 155; title: III. Oral hygiene 222-224 158; title: Chapter 15. Vital Statistics.; title: Section I. Statistical rates and strengths 225-227 160; title: II. Methods of computing rates and ratios 228-231 161