Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1906-06-13

troduced' into the better establish
ments, but no establishment visited
has as yet abandoned the extensive use
Of wooden tables and wooden recep-
tacles. These wooden, receptacles are
frequently found water soaked, only
half cleansed, and with meat scraps
and grease accumulations adhering to
their sides, and collecting dirt. This
Is largely true Of meat racks and meat
conveyors OF every sort, which were
In nearly all cases 1nadequately
cieansed. and grease and meat scraps
were found adhering to them, even
after they had been washed and re-
turned to service.
Sanitary Conveniences. - Nothing
shows more strikingly the general in
difference to matters of cleanliness
and sanitation than do the privies for
10th men and women. The prevailing
type is made by cutting of a section
Of the workroom by 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 10
Gated In the inside, corners of the work
room, and thus have no outside open
ing whatever. They are furnished
with 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 workroom, often adjoin
the privies, the odors of which add to
the general insanitary state Of the at
nosphere.
Abominable as the above-named con-
ditions are, the one that affects Most
directly and seriously the cleanliness
OF the food products Is the frequent
absence of any lavatory provisions in
the privies. Washing sinks are either
not furnished at all or are small and
dirty. Neither are towels, soap or tot-
let paper provided. Men and women
return directly from these places to
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 long distance from
the workrooms, and men relieve them
selves on the killing floors or in a
corner OF the workrooms. Hence, in
some cases the fumes OF the urine
swell the sum Of nauseating odors
arising from the dirty blood-soaked,
rotting wooden floors, fruitful culture
beds for the disease germs of men and
animals. II 49,
New Bu1ldings.-It Is stated that
many OF the unsanltary conditions are
due to the fact that these buildings are
old and have been built by piecemeal,
and that In the newer buildings, be-
ing erected from time to time, the de-
fects OF the earlier structures are be-
ing remedied. This contention is not
borne out by the facts. One of the
large plants erected within recent
years has most Of the defects of the
older buildings. It 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.
Uncleanliness 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 well washed, and up to
the time they reach the cooling room
are handled in fairly sanitary and
clearly 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 to 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 q
heap upon the floor: The workers
climb over these heaps Of meat, Sc
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 tho
bench, the work is usually held
pressed against their aprons, and
these aprons were, as a rule, indescrib-
ably filthy. They were made In most
cases Of leather or Of rough sacktng
and bore long accumulated grease and
dirt. In only few places were suit
able oilcloth aprons worn. Moreover,
men were seen to climb from tho floor
and stand, with shoes dirty with the
refuse Of the floors, on the tables
upon which the meat was handled.
They were seen at the lunch hour sit
ting on the tables on the spot on
which the meat product was handled.
and all this under the very eye Of the
superintendent Of the room, showing
that this Was the common practice.
Meat scraps were also found being
shoveled into receptacles from dirty
floors where they were left to lie IN
til again shoveled into barrels or into
machines for chopping. These floors;
;tinez? He Is . power In Mexican at
fairs. and can do you q whole lot OF