The Washington times., 1906-06-24
DISTRICT MEAT
SLAUGHTERED BY
BEST METHODS
Representative of The
Times Makes Full and
Careful Investigation.
CONDITIONS ARE THE BEST
Local Slaughter Houses Are
Spotlessly Clean and Open
to Public Inspection.

to Public Inspection.
In striking contrast TO the conditions
Of certain packing houses, and the 1ilthy
and unwholesome articles often pro-
duced by them. as alleged in the recent
NeIlI- I-ReynoIds report TO the President.
and also in Upton Sinclair's novel, "The
Jungle" which is reputed 10 have in
stigated the investigation. the abat1oi--
and packing houses of the strictly local
concerns present a picture Of cleanliness
and sanitation approaching the ideal.
In view of the interest that has been
aroused in the meat question during
the last few weeks. The Times has con-
Quoted a thorough and careful investiga-
tion Of the Washington firms that buy
their own cattle. do their own killing,
and prepare their meat products for the
market entirely within the District. The
conditions are presented to the public
today exactly as they exist without
prejudice or reserve
Facts Stated as Facts.
The bad as well as the good is told:
facts are stated as facts with neither ex-
aggeratiOn nor reserve. leaving the read
or to his own conclusions However, II
seems but justice to these concerns, that
do a business in the District for the
Washington trade only. TO state that the
meat in itself is of the highest quality.
wholesome and nutritious.
The bulk OF the local business is car
ried on by three hrms-the T. T Keane
Company. the n Auth Provision Com
pany. and the A. d. Loeffier Company.
Jointly these three firms comprise the
Washington Abattoir Company, and to-
gether they own the big abattoir at
Benning. tie only enc I'm the District.
Each firm. however, is separate and
distinct from the other two. and their
business is carried on as individual
firms. They are Independent horne pack
ers. in no wise associated with the Meat
trust
Open to Independents.
Other Independent dealers are extended
the privilege of doing their killing at
the abattoir, but fully 90 per cent of the
killing is done by the three firms men,
toned. An ideal location was selected
for the establishment. 1t is about
quarter Of a mile from the Benning
track, and on the main line of the Penn
sylvania railroad. Sidings have been in
can be unIoGded either in the stock pens
or taken directly from the cars into the
main room, where most of the killing is
done
There are two rooms at the abattoir
devoted entirely 20 the killing. A large
one on the main floor, where all the
bUllocks and calves are slain, and one
above where the hogs and sheep are
slaughtered. An average Of about 300 cat
tie. 300 calves, 900 sheep, and 1.5OO hogs
are killed each week. The capacity of
the abattoir is about double that of the
figures mentioned The main slaughter
room is equipped with facilities to kill
100 head Of cattle a day and this can be
easily accomplished should the demand
require IT.
The floors are partly of cement and
partly of wood. In the rooms where
the meat is dressed and prepared for
the market they are of cement and the
floors Of the second story are in the
main Of cement. In the large killing
room they are of wood. but it is heavy
timber well caulked. and virtually wa
terproof. Two reasons are given for
not installing a concrete or cement floor
in this room. First that It would add
practically nothing the cleanliness
Of the room. and secondly, that it is
almost impossible for heavy cattle tc
gain a foothold on wet concrete. and
besides causing much trouble, the ami
mails would strain and injure themselves
Water is used unsparingIy. There are
faucets almost every three feet. and
water is continually running over the
floors. carrying off the blood and refuse
none OF which is allowed 10 remain or
the floors for the shortest period OF
time. Men are continually going abou;
with large brushes. showing every bit OF
refuse into the drain pipes, from where
IL Is sucked into large vats overhead
and converted into fertilizer. and other
products. None of the refuse Is useS
in any Of the food products but is TAX
en- TO a portion of the building entirely
separate from the places where meal
is dressed.
Light and Ventilation.
The building is remarkably well-light
ed and ventilated. and is free from nau
seating odors. There is not the slight
est suggestion of spoiled or rank meat
and in the stOrerooms. which are KEEP
at temperature so low that fros
forms on the pipes two and three inches
thick. the conditions are ideal. Th'
floors in most cases are of wood. bu
bHeS are wei covered Win SaWduSt
and the meat is kept at such a temper
ature that the odor of the fresh mea
is hardly noticeable
Throughout the abattoir the overheal
track system is used. ana what wa
formerly known as dragging has beel
completely abolished. None of the meat
after the animal is killed, ever touche
the floor. nor IS it piled on trucks. bu
is suspended from the ceiling. and cal
be transferred from one place to an
other by simply throwing a switch. Fac
room is equipped with large tubs, il
which fresh water is flowing continuous
ly, for the men TO wash their hands
and a few minutes in any of the room
is sufficient 10 convince one that the,