The morning news. [volume] (Savannah, Ga.) 1887-1900, 1895-08-22
KILL HORSES TO EAT.
Chicago Butchers Make steaks OF
Mans Best Friend.
From the Chicago Tribune.

From the Chicago Tribune.
1t Is not so generally known as 1t might
be and perhaps should be that there has
been for the last two years on the out
skirts OF Chicago packinghouse devoted
exclusively to the slaughter of horses and
the packing Of horse flesh for human food.
When It is know further that the horses
slaughtered there are emaciated and brok-
en- down animals. necessarily infected with
disease. 1t will be seen at once that the
matter Is one Of considerable Importance
to humanity.
This unique and repulsive establishment
is located in the town Of Lyons on the
north side Of the Archer road, in a line
with West Fifty-second street. and one
and half miles beyond the city limits.
The proprietor Is Richard Martin, who
takes more pleasure in showing visitors
through 1t than they do in inspecting the
premises. Here 100 horses, bought at auc-
ton for prices ranging from 81 to 50 a head.
are slaughtered and packed in barrels ev-
cry week. These ringboned and spawned
steeds are led limping to a corral kept by
Martin quarter of a mile from the bride
well, and every morning fifteen or more Of
them limp their way over to the Lyons
SHAMELESS A new addition to the slaught-
er-house indicates that the business is
growing.
This packing establishment stands 100
yards from the road In an open prairie,
and consists Of two or three rough, UNI
painted buildings. Nearest the road is
two-storied barn containing stabling for
five or six horses that are used in haul
ing the remains Of their own species. A
few yards farther to the north is a one
stored shanty, probably thirty by seven
ty feet in size, divided into two rooms
by partition in the center.
In the west room the animals are
killed, skinned, cut up, and hung up, In
the other there are three great iron
caldrons Of capacity Of 300 gallons each
in which some parts of the slaughtered
animals are boiled. Connected with the
north side of the slaughter house is
small lean-to called the cooling and pack
ing room; and connected with this again
is a small shanty in which Mr.. Martin
and his family reside. In between the
buildings are seen some old wagons, and
barpyard wreckage, and several horse
frames with rope halters around their
necks making a hopeless defense against
the flies.
AS the reporter for the Tribune APP
preached the building the stencil over
powered him, and he faItered. Every
thing he had ever experienced, or read
or dreamed Of in vile smells dwindled
into insignhcance in comparison with
this. He seized his head between his
hands, his brain throbbed, he nearly lost
consciousness.
"A little worse than usual" apologetic-
ally remarked James Hayes, who presides
over the cauldrons. you see our furnace
got out OF order two or three days ago
and the cauldrons only got going to-day.
In the meantime the meat we cooked in
them had decayed. 1t Is not always as
bad as this"
There Is "a mystery about Mr.. Martins
kitchen that Is not fully solved. 1.-The
parts OF the horse we boil here" HAYES
said. ''are the parts out Of which glue can
be made. The glue makers Will not take
them unless they are cooked.
Another authority. but a disinteresfed
one, said. These watts contain the necks
Of the horses. which are cooked and made
into beef extract Many a person IN tho
city who thinks he IL slipping beef tea Is
swallowing the horse cruel from this pack
ing house.
a neiEhb0ring farmer who sfrayed on
the place ana WAS asked ~ the reporter
70 tell cOnadentiaily what was made iu