St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1892-08-07

cleanly manner. Kept for a week in q
temperature of 80 degrees to 40 degrees,
and then put upon the market, would be
ideally good meat. But is any one in
sane enough to believe that such ami
mails supply even an infniteSimal part
of our New York dressed beef, or. in
deed Of any considerable part of the
local beef consumption in the East?
The cattle for the country'S cOnSump-
ton come from Texas, Colorado, Mon
tanna and Wyoming, and in limited
quantities from some of the states east
of the Mississippi river. Land in the
more settled states is too valuable for
other purposes to permit their success
full competition in grazing with the far
West.
Now what would have been the con-
ditiOns that gave such peculiar excel
lence to that ideal steer suppOsing he
had existed? % He was in good condi-
ton and subjected to very little travel.
~ lie was properly killed and kept be-
fore being put upon the market. Are
those conditions common to Eastern
dressed beef?. No; they are absolutely
non-existent in that supply. The dis
lance whence our live cattle come has
been stated. Wild as deer upon the
plains where they have been reared.
they are forced into railroad cars for a
journey of two weeks duration. under
such strange conditions as fill them with
constant terror. They are necessarily
packed in as closely as they can stand
car-for if one of the poor eX-
hausted brutes has room enough to lie
down it will never rise again, but will
be trampled. mangled and perhaps
killed bv the others. If two fall, the
others are tossed to and fro by the mo-
ton of the cars. and more are thrown
down. Those that stand longest fight
madly at times. and other times plunge
upon and gore the fallen ones. When
they reach the end of their long jour-
ney, it is not rare to find among them
broken limbs, horns knocked Off and
eyes torn from their sockets or smashed.
Those less severely injured are COW
cred with painful bruises, in which the
blood has settled and turned black.
The ANIMALS in best condition have lost
much in weight, are feyered, and, to
make them fit for human food, should
be turned loose in a pasture for at least
a week or ten days. to restore their
calm and dissipate the fever in
their blood. But this is never
done. The meat is wanted
for the next days supply probably, GER
tainly for the second, SO they are hur-
AlVi " luC iiOuSC- sNSOi0
lied bruteS that have been manned
being sent to the kuife with special dis
patch. The atmosphere of the slaughter
house is heavy with the foul odOrS of
blood and decomposition. Often at the
first sniff of it the doomed animals be-
come actually frenzied with terror. All
ruminant animals lave the intenSest
horror of blood. Here there is a surfeit
of blood. They not only smell it. but
see it everywhere; splashed in pools
upon the floor, dabbled on the walls,
smeared upon the clothing, dyeing the
hands and even scattering the faces of
the eXecutioners. Around hind leg of
a steer is thrown moose, at the end of
rope that runs over pulley and down
to windlass. Before he realizes what
strange thing has happened to him he
is being dragged backward, paving
scrapping struggling, sometimes bel
lowing in his fright.
As soon as he is hOisted, dangling by
the leg. man thTuStS sharp knife
into his throat; the blood pours off his
muzzle; his wide-dilated eyes glaze. and
merciful death comes to his release.
open him they find his heart engOrged
ami black blood standing in all his
fevered veins. The blood is very hurt
full. 1t is full of the refuse of the ami
mails instrumentation matter.
The least injurious blood, the arterial,
has been drained off pretty well. but
large part of the venous remains. In
few hours that animal, Quartered, Will
be one of pile Oh huge wagon going
down to the market to be sold before
the animal heat is thoroughly out of the
meat. 1t would be interesting to know
what, in all that, gives such dressed
beef any point over any other beef.