The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1906-06-16

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tinns OF even these outside rooms
necessary. These dark and dingy
rooms are naturally not kept suitably
clean.
Ventilation.-Syste ventilation
OF the workrooms Is not found In
any OF the establishments We visited.
In a few instances electric fans miti-
gate the sitting air. but usually the
workers toll without relief In a humid
atmosphere heavy with the odors OF
rotten wood, docayed meats. sinking
ofial and entrails.
Equipment.-The work tables upon
which the meat Is handled. the floor
carts on which II Is carried about.
ana the tubs and other receptacles into
which 1t is thrown are generally or
wood. In all the places visited but a
single porcelain-lined receptacle was
seen. Tables covered with sheet iron,
iron carts, and iron tubs are being in
troduced into the better establish
ments, but no establishment visited
has as yet abandoned the extensive use
OF wooden tables and wooden recep-
]
frequently found water soaked, only
hair cleansed. and with meat scraps
end grease acoumulations adhering 10
their sides, and collecting dirt. This
is largely true OF meat racks and meat
conveyors or every sort, which were
in nearly all cases inadequately
cieansed, and grease and meat scraps
N NJ n
after they had been washed and re-
turned TO service.
Sanitary Conveniences. Nothing
elbows more strikingly the general in
difference TO matters OF cleanliness
and sanitation than do the privies for
both men and women. The prevailing
type is made by cutting on a section
az the workroOm by a thin wooden
partition rising to within a few feet
OF the ceiling. These privies usually
ventilate into the workroom, though a
few are found with a window open
ing into the outer air. Many are To-
Gated In the inside corners OF the work
room. and thus have no outside open
ing whatever. They are furnished
with a row OF seats, generally without
even side partitions. These rooms are
sometimes used as cloakrooms by the
employees. Lunch rooms constructed In
the same manner, by boarding of a
section OF the worllroom, often adjoin
the privies, the odors of which add 10
the general insanltary state or the at
mosphere.
Abominahle as the above-named con-
dilions are, the one that affects most
directly and seriously the cleanliness
or the food products is the frequent
absence OF any lavatory provisions in
the priyies. Washing sinks are either
not furnished az all or are small and
dirty. Neither are towels, soap or toll
let paper provided. Men and women
return directly from these places 20
plunge their unwashed hands into the
meat TO be converted into such food
products as sausages. drief beef. and
other compounds. Some of the privies
are situated at a long distance from
the workrooms. and men relieve them-
selves on the killing floors or in a
corner or the workrooms Hence, in
scme cases the fumes OF the urine
swell the sum or nauseating odors
arising from the dirty blood-soaked,
rotting wooden floors. fruitful culture
beds for the disease germs OF men and
enimals
New Buildings.-It is stated that
many OF the unsanitary conditions are
due 70 the fact that these buildings are
old and have been built by piecemeal,
aad that in the newer buildings, be-
ing erected from time 20 time, the de-
fects OF the earlier structures are be-
ing remedied. This contention Is not
large plants erected within recent
years has most OF the defects OF the
older buildings. II is true that three
large model buildings have been erect
ed, but one is an Office building, while
the other two contain only cooling.
storage and sales rooms. No model
building for the preparation OF food
products has been built in the stock
yards OF Chicago.
Treatment OF Meats.
UncleanlFness In Handling Products.
An absence OF cleanliness was also
found everywhere in the handling OF
meat being prepared for the various
meat-food products After killing,
carcasses are we'll washed, and up to
the time thoy reach the cooling room
are handled in fairly sanitary and
cleanly manner. The parts that leave |
the cooling room for treatment in |
bulk are also handled with regard TO |
cleanliness. but the parts that are
sent from the cooling room 20 those |
departments OF the packing houses in |
which various forms OF meat products |
are prepared are handled with no re-
gard whatever for cleanliness. In |
some OF the largest establishments |
sides that are sent TO what Is known |
as the boning room are thrown in n |
heap upon the floor. The workers
climb over these heaps OF meat, So
lect the pieces they wish. and fire.
quently throw them down upon the
dirty floor beside their working bench.
Even In cutting the meat upon the