The Ordway new era., 1906-06-08

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thus making artificial light In por'
ticns OF even these outside rooms
necessary. These dark and ding,
rooms are naturally not kept suitably
clean.
Systematic ventilation
of the workrooms Is not found III
| any OF the establishments we visited
In "A few instances electric fans miti-
rate the sitting air. but usually the
I workers toll without relief In humid
atmosphere heavy with the odors oi
rotten wood. decayed meats. sunkihs
ofial and entrails.
1 Eguipment-The work tables upon
I wh,ch the meat is handled. the moor
carts on which 1t is carried ABOUT
| anu the tubs and other receptacles INTO
which IL 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
troduced into the better establish
menis, 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
rgIf cIeansed, and with meat scraps
Fnd grease accumulations adhering to
.heir sides. and collecting dirt. This
is largely true of meat racks and meat
conveyors OF every sort, which were
Ia nearly all cases inadequately
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
d Inference 10 matters OF cleanliness
and sanitation than do the priyies for
10th men and women. The prevailing
type is made by cutting on section
Ui the workrOOm by a thin wooden
partition risingto within a Few feet
OF the ceiling. These priyies usually
vtutilate into the workrOom, though a
few are found with window open
iu2 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 a row OF seats, generally without
even side partitions. These rooms are
-omcumes used as cloakrooms by the
employees. Lunch rooms constructed in
the same manner, by boarding on "A
section of the worliroom. often adjoin 4
.he prlvies. the odors OF which add to
he general insanItary state OF the at !
Abominable as the abOve-named CON
iigions are. the one that affects most
ilrectly and seriously the cleanliness |
n the food products IS the frequent /
'bsence of any layatory provisions in |
he priyies Washing sinks are eIther
not furnished at all or are small and |
!'rty. Neither are towels. soap or tot
Ct paper provided Men and women |
'eurn directly from these pisces to
'luTge their unwashed hands into the |
reHt to be converted into such food |
products as sausaSes. drief beef, and |
iiler compounds. Some OF the priyies |
Jre situated ut a long distance from
lac workrooms. and men relieve them
selves on the killing floors or in "A
'orner OF the workrooms. Hence. in
som" cases the fumes OF the urine
swell the sum OF nauseating odors
,rising from the dirty blood-soaked, |
.ottinG wooden floors. fruitful culture
beds for the disease germs OF men and
.nimalS. -. .7sIsr---
New Buildings.-lt Is stated that
many OF the unsanitary conditions are
due 10 the fact that these buildings are
n!d and have been built by piecemeaI.
lad 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. II is true that three
large model buildings have been erect
ed. hut 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 stoC.t
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
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 boning room are thrown in a
haa ttt.np Ha