The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1906-06-05
FULL. DETAILS OF THE
n .PACKINGE1OU PROBE
Presidents Message and Reports Of
Reynolds and Nell.

The President: As directed by you,
we Investigated the conditions in the
principal establishments in Chicago en-
gagged 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
in Chicago, and during
this time we went thru the principal
trict, together with few of the smaller
ones. A day was spent by Mr.. Rey-
holds in New York city in the investl-
cation of several Of it's leading slaugh-
ter houses. During our investigation
statements of conditions and practices
in the packing houses, together with
afidavits and documentary evidence,
were offered us from numerous sources.
Most of these were rejected as being
as being beyond the possibility of veri-
fcation by us. We have made no state
ment as a fact in the report here pre-
sented that was not verified by our
personal examination. Certain matters
which we were unable to verify while in
Chicago are still under investigation.
The following is therefore submitted as
a partial report. touching upon those
practices and conditions which we found
most common and not confined to
single house or class of houses. A more
detailed report would contain many
specific instances of defects found in
particular houses.
I-Condition Of the Yards.
Before entering the building we noted
the condition Of the yards themselves
as shown in the pavement, pens, via
ducts and platforms. The pavement is
mostly of brick, the bricks laid with
deep grooves between them, which, in
Such pavement can not be properly
cleaned and is Shiny and malodorous
when wet, yielding clouds Of ill-smel1-
ing dust when dry. The pens are gen
orally uncovered except those for sheep;
these latter are paved and covered. The
yiaducts and platforms are of wood
Calves, sheep and hogs that have died
en- route are thrown out upon the plat
forms where cars are unloaded. On
single platform on one occasion we
counted fifteen dead hogs, on the next
ten dead hogs. The only excuse giver
for delay in removal was that so otter
heard-the expense.
II-Buildings.
Material.-The interior finish of mos
| of the buildings is of wood, the partl
tion walls, supports and rafters are O
| wood, uncovered by plaster or cement
! The flooring in some instances is Q
brick or cement, but usually OF wood:
many of the rooms where water is use
freely the floors are soaked and Shiny.
constructed with little regard to eithe
light or ventilation. The workroom
as a rule, are very poorly lighted. !
few rooms at the top Of the building
are well lighted because they. cannc
escape the light. but most Of the room
| are so dark as to make artificial igt
necessary at all times. Many insid
rooms where food is prepared are will
out windows, deprived of sunlight an
without direct communication with tn
outside air. They may be best d,
lly changes. Other rooms which cope
to the outer air. are SO large, the, vii
dows SO clouded by dirt, and the wal
and ceiling SO dark and dingy that ma
lural light only penetrates twenty y.
thirty feet from the windows, thus ma
ing artificial light in portions Of eve
these outside rooms necessary. The
dark and dingy rooms are naturally n
kept suitably clean.
OBSERVATION-DISCLOSURES VOuIlid Ci'
of the workrooms is not found in al
of the establishments we. visited.
a few instances electric fans mitiga
the sitting air, but usually the wor
ers toll without relief in a humid a
mosphere heavy with the odors of re
ten wood, decayed meats, sinking off
and entrails. :.--sE 4.
| Equipment.-The work tables upt
which the meat is handled, the flo
carts on which it is carried about. al
the tubs and other receptaeles in
which it is thrown are generally
wood. In all the places visited but
:. single porcelain lined receptacle w
seen. Tables covered with sheetiro
, iron carts and iron tubs are being
), troduced into the better establis
ments, but no establishment visited h
as yet abandoned the extensive use
wooden tables and wooden, receptacle
These wooden receptacles are frequer
ly found water-soaked, only he
! cleansed, and with meat scraps al
:. grease accumulations adhering to the
sides and collecting dirt. This is larf
! ly true of meat racks and meat CO
3 veyors Of every sort, which were
3 nearly all cases inadequately cleanse
: and grease and meat scraps were fou
: adhering to them even after they h
been washed and returned to service:
. Sanitary Conveniences- under tt
$ head the report describes in detail t
shockingly unsanitary arrangemer
found to prevail. They were charact
a lied by crudity and nastiness in the I
IRENE, no facilities being provided
Q employees to keep clean except, son
, times, small washing sinks and the
: were without soap or towels. Not or
were the conditions such as to afft
: the health Of employees, but such as
. contaminate the food products direct
y Details Of this section of the rept
= suggest conditions SO filthy that it
New Buildings.-It is stated tt
many Of the unsanitary conditions s
!, due to the fact that these buildir
n are old and have been built by pie
:. meal. and that in the newer buildin
= being erected from time to time,
& defects Of the earlier structures are
It ing remedied. This contention is !
) borne out by the facts. One of
= large plants erected within recent we
l. has most Of the defects Of the oil
buildings. It is true that three la,
model buildings have been erected,
: one is an office building, while the OF
i two contain only cooling, storage 6
l. salesrooms. No model building for
To- preparation Of food products has b,
i built in the stockyards Of Chicago.
=. III.-A Model slaughterhouse in O
trast with Those of Chicago.
In impressive contrast to the cor
A lions that we saw in the stockyards
Y Tbioono ;s on act q hli sbmonf that