The Grit-advocate., 1906-06-08

thus making artificial light in por-
items of even these outside rooms
ne &C ssary. These dark and dingy
rooms are naturally not kept suitably
c;ean.
NsntiIation.-System ventilation
Of the worirooms is not found in
duy of The establishments we visited.
IN = few instances electric fans miti-
sate the sitting air. but usually the
workers toll without relief in 4 humid
Amos phere heavy with the odors of
rCtten wood. decayed meats. sinking
DIAL and entrails.
Ecuipment.-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 it is thrown are generally of
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
troGuced into the better establish
ments, but no establishment visited
has as yet abandoned the extensive use
taoles. 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
i'll nearly all cases inadequately
f,pnnGp6 and prlo GO and Jpant crr,pc
were found adhering to them, even
after they had been washed and re-
turned to service.
Sanitary Convenicnces. Nothing
shows more strikingly the general in
difference to matters of cleanliness
una sanitation than do the prlvies for
10th men and women. The prevailing
type is made by cutting off a section
a: the workroom by thin wooden
partition rising to within a few feet
of the ceiling. These privies usually
ventilate into the workroom, though
few are found with 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 off
section OF the workroom, often adjoin
tie privies, the odors of which add to
;he general insanitary state OF the at
lnuSphere.
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
net furnished at all or are small and
dirty. Neither are towels. soap or toi
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 sausaSes, drief beef, and
Ctne! 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 OF the Workr0oms. Hence, in
Sc me cases the fumes OF the urine
swell the slim Of nauseating odors
arising from the dirty blood-soaked,
rotting wooden floors, fruitful culture
beds for the disease germs OF men and
Gnimas.
New Buildings.-It is stated that
many OF the unsanitary conditions are
due to the fact that these buildings are
old and have been built by piecemea!,
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. 1t 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
lUilGing for the preparation of food
products has been built in the stock
yards of Chicago.
IL S3IiuCltl VI ulGulS.
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 a fairly sanitary AMI
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 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 bonng room are thrown in a
heap upon the floor. The workers
climb over these heaps of meat. Sc
le2t 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
bench, the work is usually held
pressed against their aprons. and
these aprons were, as a rule. iniescrib-
ably filthy. They were made in most
cases of leather or of rough sacking
and bore long accumulated grease and
dirt In only q few Dlaces were sniff