Pine Bluff daily graphic., 1906-06-10
HORRORS OF THE
 SLAUGHTER HOUSES.

on Sinclair yesterday. before his
 Nrtment for Princeton. to spend
 WAeek-end. MT. Sinclair explained
 was a personal communication
 from an who for ore than 7 bars had been an employe of > Df the beef trusts notorious , Enter houses. He asked that the
 .e be suppresshed, but vouched .or the facts with the assurance that he had seen them himself. The letter said:
 "In reply to your letter of some days ago l will try to give you some of my experiences with regard to some of the meats shipper form here.
 'I have seen has and bacon that were putrid leave this plant, put up in canvass and whitewashed, and with United States government stamp on them. We have on hand at all times hams, bacons, dried beef, . lies which we call junk. These art kept in a house for the purpose, which is known as the junk house. The meat that goes to this house IS inspected by the company's inspector for the purpose of grading.
 "All hams and bacon and other meats after being smoked and in spected, being found sour or bruised, o. with tumors or sores, are called No. 2 junk This accumulates to the amount of 25,O00 to 35,00O pounds. Small shipments frequently are talk en and added.
 "Some of the junk hangs there for six to twelve months before belhS shipped. Usually in the fall q large order cleans it up, but some always can be found on hand. These ship ments generally go to Atlanta, Ga, Charleston, S. C., and Jacksonville. Fla, and from 800 to 5o,O0o with government stamps on them as first class meats.
 About year ago this company shipped a car of smoked meat to Tue son. Arizona. It was delayed in trans 1 mission thirty days, without Ice. and was returned in the same condition, being sixty days on the way back on account of washouts on the line. You ought to have seen the inte- rior of that car. The meat was partly eaten up by shippers and maggots and the floor was a. crawling mess of them. The stench was something l frightful; yet that meat was washed l in boiling water, strong with salt so- | da to kill the shippers, put back in l a. pickle and then reSmOked.
 "A large order for junk was pend 1 ing at the time and that stuff was | used.
 "l never saw such a sight i'll my life when they were saclling this stuff. The shippers crawled about on the table at will and the women who had to sew up the meat could hardly stand the odor.
 T have seen much such stuff done up numbers of times this way and can prove it by d number of per sons who worked here.
 s'In the sausage department l have seen beef which I called rotten mix ed with other meats, chopped up and put into sausage. have tried it on the cats here. but they refused tcuch it. With regard to the chemi calls. I find that boric acid is put in nearly all sausage. which are dyed with black masSack and oil of or ange l am not much posted on What goes on in the lard department but know that caustic acid and soap stone are used in the lard com pound.
 With regard to hogs We see them come in here with fever sores and of course. tncSe anlilla'' afc HI h' fiji condition to kill. but you see il costs something to feed them. SC they have to go right through.
 ''The government inspection is al a fake. These fellows do not attenc to their business at all, as l under stand it. There should be two o1 these inspectors on the hog floor vet l have seen one of them fast asleep in chair and the other walk ing about. paying little or no atten ton to what the government requires
 Some of the hogs go by that they do not notice. but if visitors are OF the scene they are alert and all at tention.