The Eureka sentinel. [volume] (Eureka, Nev.) 1902-current, 1906-06-09

The report of James B. Reynolds and
Commissioner Charles B. Neill. who
we're appointed by the President to in.
vestigate the conditions in the principal
establishments in Chicago engaged in
the slaughter of cattle. sheep and hogs.
and the preparation Of dressed meat and
meat.food products. was transmitted to
Congress by President Roosevelt on
Monday.
The opening paragraphs Of the report
are devoted to descriptions of the stock
yards and the buildings occupied as
packing. houses. The buildings are
stated to have been constructed with
little regard to either light or ventilation.
The workrooms as a rule are poorly
lighted. Many Of the inside rooms are
described as vaults in which the air
rarely changes. Describing the equip
ment of the packing plants, the report
says:
1.-THE work tables upon which the
meat is handled, the floor carts on which
it is carried about and the tubs and
other receptacles into which it is thrown
are generally of wood. In all the places
visited but a single procelain-lined re-
ceptacle wal seen.
Tables covered with sheet iron, iron
carts and iron tubs are being introduced
into the better establishments, but no
establishment visited has al yet aband-
oned the extensive use Of wooden tables
and wooden r~eceptacles. These wooded
receptacles are frequently found water
soaked, only half cleansed. aud with
meat scraps and grease Accommodations
adhering to their sides and collecting
dirt. This is largely true Of meat racks
and meat c%onveyors Of every sort. which
were in nearly all cases inadequately
cleansed, and grease and meat scraps
were found adhering to them wen after
being washed and returned to service.
Indifference to Cleanliness.
Nothing shows more strikingly the
general indifference to matters OF
cleanliness and sanitation than do the
privies for both men and women. The
prevailing type is made by cutting of
a section of the workroom by q thin
wooden partition rising to within q
few feet Of the ceiling. These priviei
usually ventilate into the workroon
though a few are found with a window
opening into the outer air. Many arr
located in the inside corners of th'
workrooms. and thus have no outside
opening whatever. They are furnished
with row of seats. generally without
even side partitions. These rooms
sometimes are used as cloakrooms BY
the employees. Lunchrooms are con
structed in the same manner, by board
lug off a section Of the workroom, Otter
adjoining the p~rivies. the odors Of
which add to the generally unsanitary
state of the atmosphere.
Absence of LaUatory Provisions.
"Abominable as the above named
conditions are, the II that ahectl
most directly and seriously the clean
illness of the food products is the fire.
quent absence of any lavatory pro
visions in the privies. Washing sink
are either not furnished at all, or arr
small and dirty. Neither are towels
soap or toilet paper provided. Men ant
women return directly from thes'
places to plunge their unwashed hand
into the meat to be converted int
such food products as sausages. driet
beef and other compounds. Some o
the privies are situated at q long dis
lance from the workrooms. and mel
relieve themselves on the killing fioor
or in a corner Of the workrooms
Hence, in some cases, the fumes Of tn
urine swell the sum of ~nauseatini
odors arising from the dirty. blood
soaked, rotting wooden rooms. fruitful
culture bells for the disease germs o
men and animals.
Cleanliness Absent.
"An absence of cleanliness was fount
everywhere in the handling Of mea
being prepared for the various foo
products. After killing. carcasses ar
well washed and up to the time the.
reach the cooling-room are handled il
q fairly sanitary and clearly manner
The parts that leave the cooling-roon
for treatment in bulk are also handles
with regard to cleanliness, but tn
parts that are sent from the cooling
room to those departments Of tn
clearinghouse in which various form
of meat products are prepared ar
handled with no regard whatever TO
cleanliness.
! Use Of Dyes and P~reserpafiUes.
"As to the investigation of the alleges
use Of dyes, preservatives or chemical
in the preparation of cured meats. saus
ages and canned goods. we are moi ye
prepared to report. We did look int
the matter Of sanitary handling Of tn
I--- 49, g. H. .a-uAn