Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1906-06-08

the enactment of substantially the
provisions known as senate amend
ment No. 20 to the act making ap-
propriations for the department Of
agriculture for the fiscal year ending
June 30, 1907, as passed by the senate,
this amendment being commonly
known as the Beveridge amendment
THEODORE ROOSEVELT
The President:
AS directed by you, we investigated
the conditions in the principal es-
Establishments in Chicago engaged in
the slaughter of cattle, sheep, and
hogs and in the preparation of dressed
meat and meat-food products. Two
and half weeks were spent in the
investigation in Chicago, and during
this time we went through the prin-
cipal packing houses in the stock
yards district, together with few of
the smaller ones. A day was spent
by Mr.. Reynolds In New York City in
the investigation of several of its
leading slaughterhouses. During our
investigation statements of conditions
and practices in the packing houses,
together with affldavits and documen-
tary evidence, were offered us from
| numerous sources. Most Of these
were rejected as being far from prov
ing the facts alleged and as being be-
yond the possibility of verlfication by
us. We have made no statement as
| fact In the report here presented that
was not verified by our personal ex-
animation, Certain matters which
we were unable to verify while in
Chicago are still under investigation.
Condition of the Yards.
Before entering the buildings we
noted the condition of the yards
themselves as shown In the pavement,
pens, viaducts and platform. The
pavement is mostly of brick, the
bricks laid with deep grooves between
them, which inevitably fill with ma
nure and refuse. Such pavement can
not be properly cleaned and is Shiny
and malodorous when wet, yielding
clouds of ill-smelling dust when dry.
The pens are generally uncovered ex-
cept those for sheep; these latter are
paved and covered. The viaducts and
platforms are of wood. Calves, sheep,
and hogs that have died en- route are
thrown out upon the platforms where
cars are unloaded. On single plat
form on one occasion we counted 15
dead hogs. on the next 10 dead hogs.
The only excuse given for delay in
removal was that SO often heard-the
expense.
Buildings.
Material-The interior finish OF
most of the buildings is of wood; the
partition walls, supports, and rafters
are of wood, uncovered by plaster OF
cement. The flooring in some in
stances Is of brick or cement, but
usually Of wood. In many of the
rooms where water is used freely the
floors are soaked and Shiny.
Lighting.-The buildings have beer
constructed with little regard to either
light or ventilation. The workrooms
as a rule, are very poorly lighted. A
few rooms at the top of the buildings
are we'll lighted because they can no
escape the light, but most of tn,
rooms are so dark as to make arti
fetal light necessary at all times
Many inside rooms where food is pre-
pared are without windows, deprived
of sunlight and without direct com
, munication with the outside air. The.
| may be best described as vaults ii
which the air rarely changes. Othe
, rooms which open to the outer air ar,
, so large, the windows so clouded b,
dirt, and the walls and ceilings 8,
dark and dingy that natural light onl.
penetrates 20 or 30 feet from tn,
windows, thus making artificial ligh
, in portions of even these OUTSIDE
rooms necessary. These dark an,
dingy rooms are naturally not KEEP
suitably clean.
Ventilation.-Systematic ventilation
c of the workrooms is not found in an
5 of the establishments we visited. Il
l few instances electric fans mitigat
S the sitting air. but usually the work
1 ers toll without relief in humid at
0 mosphere heavy with the odors Q
h rotten wood, decayed meats, stinkin
offal. and entrails.
Equipment-Thew work tables upo
which the meat is handled, the foo
/. carts on which 1t Is carried abou
e and the tubs and other receptacle
e into which 1t is thrown are general
of wood. In all the places yisite
but single porcelain-lined receptacl
e was seen. Tables covered with shee
e iron, iron carts, and iron tubs are be
f ing introduced into the better estat
# lishments, but no establishment visit
d ed has as yet abandoned the exteI
/. siye use of wooden tables and woode
r receptacles. These wooden receI
d tacles are frequently found wate
o soaked, only half cleansed, and wit
t. meat scraps and grease accumuls
| tions adhering to their sides, and CO
o lecting dirt. This is largely true {
meat racks and meat conveyors {
It every sort, which were in nearly a
d cases inadequately cleansed, an
! grease and meat scraps were foun
j. adhering to them. even after they ha
% been washed and returned to servic
n Sanitary Conveniences - Nothir
y shows more strikingly the general II
ID difference to matters of cleanline!
ID and sanitation than do the privies Il