The herald., 1895-12-05

ABSOLUTELY talSo. It does happen t0at
animals are brought 10 the packinghouse
in an injured condition, but they are
then killed as matter of humanity, and
their carcasses are used fur grease. No
meat that is unfit for human consump-
ton Is ever sold, given away, or in any
manner disposed of by the Cudahy Pack
ing company. Every hog the flesh OF
which is to be eaten at all is placed IN
our refrigeratiug chambers within few
minutes after 1T is killed, and remains
there not less than forty eight hours be-
fore it IS used. Not more than ID per cent
of the hog is ever sold to the butchers;
the man purpose of our hog-kiling Is the
making of hams and pick led meats; ~
per cent of the hog is either pickl in
brine or smoked, and such portions
thereof remain in the packing house as
high as ninety days before they are
used. The killing takes place upon the
fourth floor. and the reffigerat,ng rooms
Immediately adjoin the killing rooms
onsthe same floor. 1t is therefore impos-
sible Tor us to understand from what
point of view Mr.. Blsckinton was able to
see the killing of any particular hog I'M
less he was on the fourth floor OF the
packing house at the time, or how he
could thereafter follow the course of such
particular animal, unless he remained
concealed night and day for over forty
eight hours in our coolers at tempera-
=
BlacKinton's ardor. We are inclined to
believe, furthe'mo ore, that cur night
Waterman would have discovered Mr..
Blacklnton } presence; still II may be
that MIR. Blsckinton can prove his pres
ence in those chambers by showing upon
himself tuat "iirmness ana color which
quick refrigeration only can give
using Mr.. Blncknton's own words as to
the effect of that process.
Mr.. Blackinton should understand, as
meat inspector, that it is impossible
TO cure diseased meat. 'Once spoiled
always spoiled is the formation of all
packing and curing. A our meats are
cured and packed, and It Is therefore i'm
possible to make use OF animals that are
in any manner diseased or improper Tor
consumption as human food.
We submit herewith to your honorable
body certificate from the various retail
butchers who buy meat from us-men
who understand their business and un-
derstand our methods, and know that
neither We nor they could afford to use
animals that are in any manner unfit TO
be used
Mr.. BlacKinton next says: All hogs
slaughtered here have chain thrown
round one of their hind legs, and thus
suspended in midair are left to struggle
and squeal for twenty minutes prior TO
killing, and making such a noise that
any HtISut CdH sCHrCelN Usll6Vc SUCH
city Necessary, especially since no other
slaughter house here follows this meth
3D. This fact, il true, would be a matter
for the humane officer or for the police,
and not for the meat inspector. We bave
seen it stated in the public press that
Humane Officer Clark has examined into
the matter and has reported that the
charge is untrue, aud has reported that
he could suggest no improvements Oh
our methods of killing. Tine charge,
however, is not only untrue but absurd,
as Mr.. Blackinton, with but very little
investigation, could have discovered. Wa
submit herewith the affidavit of Mr.
NickliD, which shows that not more than
ten seconds expires from the time the
shacxle is placed upon the hog until he
is killed. AS a matter of fact, the hogs
are driven on foot up an incline to the
fourth floor of the packing house, from
which place the hogs are raised, one at
a time, distance of less than fifteen
feet, by means of a shacke placed upon
IN the quickest and most humane way
possible. Only one man does this kill
ing. and 225 hogs are killed in tho course
of four hours. In twenty minutes We
kill not one hog as Mr.. Blaokinton re-
ports. but one hundred hogs. in patches
of live or six per minute. 1t would be
absolutely impossible to carry on our
average of ten seconds for each hog.
This can be seen bv Mr.. Black inton on
any afternoon in the week, and the pack
ing house and all Its departments are
always open to his Inspection and to the
inspectors Of your honorable body.
MIR. Blackinton next says: "Sheep
slaughtered here have been found in
many cases to be affected with tuberou-
loss, and lungs infamed from exposure
and the hardships of their recent jour.
ney, which, as your honorable body well
knows, renders the meat unfit for huma
food. In the first place Mr.. Blackinton
should know that tuberculosis in sheep
is of very rare occurrence. We submit
tho certificate of DR.. Withers, who was
president of the Chicago Veterinary col.
lego, to that effect And we add to his
statement our own statement to like
effect, based upon many years OF expert
ence. lndiscreet reports upon that sub
i ect have already caused injury to the
industry of the sheep raisers and to the
Wholesale and retail butchers. and have
deprived the public OF a wholesome and
nutritious food
But when has Mr.. Blackinton ever
condemned the sheep that came from the
Cudahy Packing company? If sheep
have been found i'll many cases TO be
affected with tuberculosis, etc, it GER
tainly was Mr.. Blackintons duty to To-
Blackinton has mad access at all times
to every part OF our pacing house and
has never condemned or found fault with
a single animal or a single piece of meat
in orr house or that emanateu therefrom.
The first intimation OF anything OF this
sort, so far as we are concerned, comes to
us through his said report.
Mr.. Blackinton next says: 'Tha the
fertilizer department mas been con-
deInned, the inspector remarking at the
time that be felt the entire plant should
be conde mned, ETC.. And Mr.. Black in
ton says that he has been informed that
the order has been disregarded, etc. This
OF course is only hearsay. AS Il matter of
fact the Cudahy Packing company does
not manufacture fertilizer at all; 1t SIM
ply dries certain products and produces
the material which is sold to the fertliz-
Ing companies and is by them made into
fertilizers by the addition of certain chem
icals. We have some months ago put III
a large condenser to receive all tho ex-
haust steam from our tanks so that no
doors can escape. A separate pipe from
each tank connects directly with the cen
denser. 1t takes only two or three hours
to dry our products. In taking care of
the tankage to obtain a remunerative
value for il it is necessary TO keep 1t
from becoming sour; If neglected or al
lowed to become sour its market value
appreciates fully 81 per cent. We can,
therefore, not afford to allow il to become
offensive. the article of m ost value III