The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1906-06-14

dows, thus making artificial light in
portions of even these outside rooms
necessary. These dark and dingy
rooms are naturally not kept suitably
clean.
Systematic ventilation Of the work
rooms is not found in any Of the estab-
lishments we visited. In 4 few in
stances electric fans mitigate the sti-
fling air, but usually the workers toll
without relief in humid atmosphere
heavy with the odors of rotten wood,
decayed meats, sinking offal and en-
trails.
Equipment and Sanitation.
The work tables upon which the
meat is handled, the floor carts on
which it is carried about and the tubs
and ether receptacles into which it is
thrown are generally Of wood. In all
the places visited but a single porce-
lain lined receptacle was seen. Tables
covered with sheet iron, iron carts and
iron tubs are being introduced into the
better establishments, but no establish
ment visited has as yet abandoned the
extensive use of wooden tables and
wooden receptacles. These wooden re
ceDtacles are frequently found water
soaked, only half cleansed and with
meat scraps and grease Accommodations
adhering to their sides and collect
ing dirt. This is largely true Of meat
racks and meat conveyors of every
sort, which We're in nearly all cases in
adequately cleansed, and grease and
meat scraps were found adhering to
them, even after they had been washed
and returned to service
Nothing shows more strikingly the
general Indifference to matters Of
cleanliness and sanitation than do the
privies for both men and women. The
prevailing type is made by cutting off
section of the work room by a thin
wooden partition rising to within few
feet Of the ceiling. These privies usu-
ally ventilate into the work room,
though few are found with a win
dow opening into the outer air. Many
are located in the inside corners of the
work rooms, and thus have no outside
opening whatever. They are furnished
with a row Of seats, generally without
even side partitions. These rooms are
sometimes used as cloak rooms by the
employees. Lunch rooms constructed
in the same manner, by boarding off a
section Of the work room, often adjoins
the privies. the doors Of which add to
the generally iIsanitary state Of the at
mosphere
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 lavato5T provisions in
the. privies. Washing sinks are either
not furnished at all or are small and
dirty. Neither are towels, soap or
toilet 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 saHsages. dried beef and
other compounds. Some Of the priyies
are situated al long distance from
the work rooms and men relieve them
selves on the killing floors or in q
corner Of the work rooms. Hence, in
some cases, the fumes Of the urine swell
the sum OF nauseating doors arising
from the dirty, bl0od-soaked, rotting
wooden floors, fruitful culture beds for
the disease germs Of men and animals.
The report here tells of an estab-
lishment in New York which is CON
Quoted on sanitary and humane prin-
cirles and adds:
The same principles Of sanitation
and the same care of the health and
cleanliness Of the workers would rev
olution the stockyards OF Chicago and
the attainment of such a standard
should be the concern of the national
and Of theacity Of Chicago.
Under existing conditions the burden
Of protecting the cleanliness and whole
Of the product and health of
the workers and of improving the con-
ditions under which the work is. per-
formed, must fall upon the national
Treatment of Meats.
An absence of cleanliness was also
found everywhere in the handling OF
meat being prepared for the various
meat-food products. After killing, car
casses are well washed, and up to the
time they reach the cooling room are
handled in fairly sanitary and Clearly
The parts that leave the cool
ing room for treatment in bulk are also
handled with great regard to cleanli
ness, but the parts that are sent from
the cooling room to those departments
of the packing house IN which various
forms Of meat products are prepared
are handled with no regard whatever
for cleanliness. In some Of the largest
establishments sides are sent to what
is known as the boning room, are
thrown In a heap upon the floor. The
workers climb over these heaDs Of
meat, select the pieces they WISH and
throw them down upon the
floor beside their working bench. Even