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cold chamber is provided, and from Io to 12 marks per inhabitant if there is a cold chamber, or, in more detail, as follows: Cost of Slaughter-See also:

house per Inhabitant, in Marks. Number of Inhabitants. Without Cold With Cold Chamber. Chamber. 5,000– 6,000 8 12 6,000– 8,000 7 10 8,000-15,000 6 9 15,000—20,000 7 7o Over 20,000 8 Io Slaughter-houses in Germany pay their own expenses, the fees received for the use of the slaughter-house, and for examination of See also:

MEAT

meat and stamping after examination, providing a sufficient sum for this purpose. The fees vary in different places. From the See also:

WORKS

works of Osthoff and See also:

Schwarz it would appear that these fees average about one pfennig per kilogramme of the living See also:

animal, or about See also:

HALF

half a See also:

FARTHING (A.S. Jeortha, fourth, ring, diminutive)

farthing per lb of meat. The See also:

CORPORATION (from Lat. corporare, to form into a body, corpus, corporis)

corporation of the See also:

CITY (through Fr. cite, from Lat. civitas)

city of See also:

LONDON

London have erected a slaughter-house at their See also:

CATTLE (Norman Fr. catel, from Late Lat. capitale, wealth or property, a word applied in the feudal system to movable property and particularly to live stock, and surviving in its wider meaning as " chattel " or " chattle ")

cattle See also:

MARKET (Lat. mercatus, trade or place of trade)

market in See also:

ISLINGTON (in Domesday and later documents Iseldon, Isendon and in the 16th century Hisselton)

Islington in which slaughtering is done in a large See also:

hall divided by partitions into See also:

SEPARATE

separate compartments. The compartments are not let to separate butchers but are used in See also:

COMMON

common. The partitions do not extend to the See also:

CEILING (from a verb " to ceil," i.e. to line or cover; of disputed etymology, but apparently connected with Fr. ciel, Lat. caelum, sky)

ceiling, but are sufficiently high to prevent the slaughtering in one compartment being seen by the occupants of other compartments, and thus they necessarily provide less opportunity for inspection than is afforded by the open-slaughtering halls of Germany. The fees charged are Is. 6d. per See also:

head for bullocks, 4d. for calves, 2d. for See also:

sheep, and 6d. per head for pigs.

The accotmodation is estimated as sufficient for the slaughter of 400 cattle, 1200 sheep, and 1200 calves and pigs Der See also:

day. The centralization of the slaughtering and packing See also:

INDUSTRIES

industries in the See also:

UNITED

United States has not required slaughter-houses on the same See also:

plan as in See also:

EUROPE

Europe. Acts of See also:

CONGRESS (Lat. congressus, coming together, from congredi; cum, with, and gradus, step)

Congress of 189o, 1891 and1895 endeavoured to provide some amount of inspection, but sufficient appropriations were never made to carry it out, and there were also certain loopholes in the legislation. Although there were from See also:

time to time frequent cases of sickness directly traceable to the See also:

CONSUMPTION (Lat. consumere)

consumption of canned meats from the See also:

GREAT

great packing centres, it was not until the publication of Upton See also:

Sinclair's The See also:

JUNGLE (Sans. jangala)

Jungle (1906), which dealt with the conditions in the See also:

Chicago packing yards, that steps were taken adequately to guard the public against insanitary conditions. A See also:

COMMISSION (from Lat. commissio, committere)

commission of inquiry was appointed by See also:

PRESIDENT (Fr. president, from Lat. praesidens, post-Augustan Lat. for praeses, director, ruler, from praesidere, to sit in front of, preside)

President See also:

ROOSEVELT, THEODORE (1858— )

Roosevelt, and as a result of its See also:

REPORT (O.Fr. report or raport, modern rapport, from O.Fr. reporter, mod. rap porter, Lat. reportare, to bring back, in poetical use only, of bringing back an account, news, &c.)

report there was passed in 1906 a See also:

NATIONAL

national meat inspection See also:

law. This See also:

ACT (Lat. actus, actum)

act required the See also:

DEPARTMENT (Fr. departement, from departir, to separate into parts)

department of See also:

agriculture to appoint inspectors to examine and inspect all cattle, sheep, See also:

SWINE

swine and goats before being allowed to enter into any slaughtering, packing, meat-See also:

canning, rendering or similar establishments. All such animals found to show any symptoms of disease must be set apart and slaughtered separately. All carcases must be inspected and labelled as either " inspected and passed " or " inspected and condemned." The act also provides for the inspection (and condemnation if necessary) of all meat See also:

food products as well as for the sanitary examination of all slaughtering, packing and canning establishments. Inspection and examination is now carried out very carefully at all stages of the See also:

INDUSTRY (Lat. industria, from indu-, a form of the pre, position in, and either stare, to stand, or struere, to pile up)

industry, from inspection of the animals before they enter the slaughtering establishments up to the finished product. The important feature of the Chicago and certain other western See also:

AMERICAN

American cities slaughter-houses is their See also:

ADAPTATION (from Lat. adaptare. to fit to)

adaptation for rapidly dealing with the animals which they receive. At the Chicago slaughter-houses the cattle to be slaughtered are driven up a winding viaduct, by which, in certain of the houses, they eventually reach the roof. Each animal now passes into a narrow See also:

PEN (Lat. penna, a feather, pen)

pen, where it is at once stunned by a See also:

BLOW, JOHN (1648-1708)

blow on the head.

It then falls through a See also:

TRAP (0. Eng. treppe or traepee, properly a step, as that or which an animal places its foot and is caught, cf. Ger. Treppe flight of stairs)

trap-See also:

DOOR (corresponding to the Gr. Bbpa,. Lat. fores or valvae; the English word, with other forms common in allied languages, comes from the same Indo-European stem as the Gr. Obpa and Lat. fares)

door in the pen into an immense slaughtering-See also:

ROOM

room, where the See also:

HIND

hind legs are secured, and the animal hoisted by a See also:

WIRE (A.S. wir, a wire; cf. Swed. vire, to twist, M.H.G. wiere, a gold ornament, Lat. viriae, armlets, ultimately from the root wi, to twist, bind)

wire rope suspended from a trolley-See also:

LINE

line. A See also:

KNIFE (0. E. cuff, a word appearing in different forms in many Teutonic languages, cf. Du. knijf, Ger. Kneif, a shoe-maker's knife, Swed. knif; the ultimate origin is unknown; Skeat finds the origin in the root of " nip," formerly " knip "; Fr. canif is a

knife is then plunged into its See also:

THROAT (O. Eng. protu, prote or }Prota, possibly from preotan, to press, whence threat, or, with loss of initial s, connected with strut, to swell)

throat and the carcase made to travel along the line. The carcase is next lowered to the See also:

FLOOR (from O. Eng. flor, a word common to many Teutonic languages, cf. Dutch vloer, and Ger. Flur, a field, in the feminine, and a floor, masculine)

floor, the hide taken off, the head and feet cut off, and the See also:

INTERNAL

internal parts removed. The carcase again travels along the trolley-line to a See also:

PLACE (through Fr. from Lat. platea, street; Gr. IrAar6s, wide)

place where it is divided into halves, which then, after washing, travel to the refrigeration-room, being trimmed while on the way. The extent of the business may be judged by the fact that over 400 cattle are killed per See also:

HOUR

hour in the slaughtering-room. The cooling-rooms are so large that 13,000 halves of See also:

BEEF (through O. Fr. boef, mod. boeuf, from Lat. bos, bovis, ox, Gr. f3oiir, which show the ultimate connexion with the Sanskrit go, gaits, ox, and thus with " cow")

beef hang there at one time. The method of dealing with sheep is very similar. The animals are driven into narrow alleys,.then into the slaughter-room, where their throats are cut. They next travel along a route where their skins and the internal See also:

ORGANS

organs are removed, and finally pass into the cooling-rooms. Swine are raised in the slaughter-room on to the trolley-line by a See also:

CHAIN (through the O. Fr. citable, chcene, &c., from Lat. catena)

chain attached to the animals' feet and to a solid disk or See also:

wheel, which in revolving carries them until a See also:

MECHANICAL

mechanical contrivance throws the chain upon the trolley-line, where a knife is plunged into their throat. In its subsequent passage the carcase is scalded, scraped by a See also:

machine through which it passes, later decapitated, the internal parts removed, and the interior washed. The carcase then travels to the cooling-room.

In 1904 a See also:

BRITISH

British departmental (See also:

ADMIRALTY, HIGH COURT OF

Admiralty) See also:

COMMITTEE (from commute, an Anglo-Fr. past participle of commettre, Lat. committere, to entrust; the modern Fr. equivalent comite is derived from the Eng.)

committee on the humane slaughtering of animals recommended that all animals should he stunned before being bled, and, with a view to sparing animals awaiting slaughter the See also:

SIGHTS

sights and smells of the slaughter-house, that " cattle should, when possible, be slaughtered screened off from their See also:

FELLOWS, SIR CHARLES (1799-1860)

fellows. This can be arranged in moderate-sized abattoirs by dividing up the See also:

side of the slaughter-chamber opposite to the entrance doors into stalls somewhat similar to those in a See also:

STABLE

stable, but considerably wider. For quiet See also:

home-grown cattle a width of to ft. is sufficient, but where wilder cattle have to be killed a wider space is probably desirable. It is important that these stalls should be so arranged as not to See also:

SCREEN (usually, but very doubtfully, connected with Lat. scrinium, a box for holding books, from scribere, to write; a connexion with Ger. Schranke, barrier, has been suggested)

screen the operations of slaughter from the view of the inspecting officials. Immediately after the carcases have been bled, they should be moved on to and ' dressed ' in an adjoining room, screened off from the view of animals entering the slaughter-chamber. This is easily accomplished by hitching a rope (from the winch, if necessary) See also:

ROUND (O. Fr. rond, Lat. rotundus, the Fr. is the source also of Du. rond; Ger., Swed., Dan. and Nor. rond)

round the head or forelegs of the carcase, and by dragging it along the floor for the See also:

SHORT, FRANCIS JOB (1857– )

short distance into the ' dressing room. The slaughter-See also:

STALL (0. Eng. steall, stael, cf. Du. stal, Ger. and Swed. Stall, a common Teutonic word for a place, station, place for standing in; the root is the Indo-European std–, to stand, seen also in Latin stabulum, Greek vraO bs, and in stallion, an entire hors

stall should then at once be flushed down with the See also:

HOSE (a word common to many Teutonic languages; cf. Dutch, hoes, stocking, Ger. Hose, breeches, tights; the ultimate origin is unknown)

hose, so as to remove all traces of See also:

BLOOD

blood. This method leaves the slaughter spaces clear for the next, batch of animals, whereas under the existing See also:

SYSTEM

system there is either a loss of time through the slaughter spaces being blocked up with dressing operations, or else the next batch of animals on being brought into the slaughter-chamber are confronted with mutilated and disembowelled carcases." The See also:

PROVISION (Lat. provisio)

provision of public slaughter-houses enables See also:

CONTROL (Fr. contrdle, older form contre rolle, from Med. Lat. contra-rotulus, a counter roll or copy of a document used to check the original; there is no instance in English of the use of " control " in this, its literal, meaning)

control to be exercised over the methods of slaughtering. The above-mentioned committee See also:

state that they practically tested a large number of appliances designed for See also:

FELLING

felling and stunning animals previous to " pithing," among which they mention the See also:

BRUNEAU, ALFRED (1857– )

Bruneau and See also:

Baxter masks, the Greener patent killer, the Blitz See also:

INSTRUMENT (Lat. instrumentum, from insincere, to build up, furnish, arrange, prepare)

instrument, and the Wackett See also:

PUNCH

punch, all of which are suitable for quiet cattle or horses. In view of the difficulty of adjusting these See also:

INSTRUMENTS

instruments in the See also:

case of See also:

WILD, JONATHAN (c. 1682-1725)

wild or restive animals, the committee See also:

EXPRESS (through the French from the past participle of the Lat. exprimere, to press out, by transference used of representing objects in painting or sculpture, or of thoughts, &c. in words)

express the See also:

OPINION (Lat. opinio, from opinari, to think)

opinion that the See also:

POLL

poll-See also:

AXE (0. Eng. aex; a word common, in different forms, in the Teutonic languages, and akin to the Greek 41v17; the New English Dictionary prefers the spelling " ax ")

axe when used by an See also:

EXPERT (Lat. expertus, from experiri, to try)

expert is on the whole the most satisfactory See also:

IMPLEMENT (Lat. implementum, a filling up, from implere, to fill)

implement, but they recommend that no See also:

man should be permitted to use the poll-axe on a living animal until he has gone through a thorough course of training, firstly upon a dummy animal and secondly upon dead bodies. Calves, the committee state, should be stunned by a blow on the head with a See also:

CLUB (connected with " clump ")

club. With respect to the method of slaughter of sheep the committee discuss the method usually adopted in See also:

England, which is " to See also:

lay the sheep on a wooden crutch and then to thrust a knife through the See also:

NECK (O. Eng. hnecca; the word appears in many Teutonic languages; cf. Dutch ride, Ger. Nacken; in O. E. the common word was heals; cf. Ger. Hals)

neck below the ears, and with a second See also:

motion to insert the point, from within, between the See also:

JOINTS

joints of the vertebrae, thus severing the See also:

SPINAL

spinal See also:

CORD (derived through the Fr. corde, from the Lat. chorda, Gr. xop(5rt, the string of a musical instrument)

cord." Observations made for the committee by See also:

PROFESSOR (the Latin noun formed from the verb profiteri, to declare publicly, to acknowledge, profess)

Professor See also:

STARLING (0. Eng. staer steam, and slerlyng; Lat. surnus; Fr. etourneau)

Starling showed that the See also:

INTERVAL

interval between the first thrust of the knife and See also:

COMPLETE

complete loss of sensibility varied from five to See also:

THIRTY

thirty seconds, and they there-fore recommended that sheep should be stunned before being See also:

STUCK, FRANZ (1863— )

stuck, a practice required in See also:

Denmark, many parts of Germany, and See also:

SWITZERLAND

Switzerland.

It is necessary that the sheep should be struck on the See also:

TOP (cf. Dan. top, Ger. Topf, also meaning pot)

top of the head between the ears and not on the forehead. The insensibility produced by the blow was found to last fully twenty seconds, a See also:

period sufficiently See also:

long for the killing to be completed if the animal is laid on the crutch before being stunned. The stunning of pigs, the committee recommended, should be insisted upon in all cases, and not, as sometimes at See also:

PRESENT

present, only practised in the case of large pigs which give trouble or with a view to the avoidance of See also:

NOISE (a word of doubtful origin; O. Fr. nogse or nose; Prov. nausa, which points to Lat. nausea, sickness, as the origin; others take Lat. noxia, harm, as the source)

noise. The Jewish method of slaughter by cutting the throat is condemned by the committee after careful observation and after receiving reports by See also:

Sir See also:

Michael See also:

Foster and Professor Starling, the See also:

CHIEF (from Fr. chef, head, Lat. caput)

chief objection to this method being that it fails in the See also:

PRIMARY

primary requirements of rapidity, freedom from unnecessary See also:

pain, and instantaneous loss of sensibility. The use of public slaughter-houses has not been found to affect the prices of meat, although one of the numerous arguments used by butchers against being required to slaughter in public slaughter-houses was that they would have this effect. Inquiry on thissubject by a See also:

SWEDISH

Swedish veterinary surgeon of See also:

STOCKHOLM

Stockholm, Kjerrulf, of 56o towns possessing public slaughter-houses, elicited replies from 388. Of these, 261 towns declared that as a result of the compulsory use of the abattoirs and compulsory meat inspection the See also:

price of meat had not been raised. In the case of twenty-two towns prices See also:

rose temporarily but soon reverted to their normal level. In many cases it was alleged that the temporary rise was due, not to the See also:

ABATTOIR (from abatire, to strike down)

abattoir, but to other causes, notably the scarcity of live stock (Our Slaughter-house System by C. See also:

CASH

Cash, and The See also:

German Abattoir by See also:

Hugo Heiss, 1907). The increasing recognition in See also:

EUROPEAN

European countries of the need for inspection, at the time of slaughter, of the flesh of all cattle intended to suppy food for man, the See also:

NECESSITY (Lat. necessitas)

necessity for the provision of public slaughter-houses to make such inspection practicable, the convenience which these slaughter-houses afford to those engaged in the business of See also:

BUTCHER

butcher, combine to ensure that, at any See also:

RATE

rate in all populous places, they will in time entirely supersede private slaughter-houses, which offer none of these advantages. No doubt the provision of public slaughter-houses will continue to be opposed by the butchers' See also:

trade so long as private slaughter houses are permitted, and, as already stated, See also:

LOCAL

local authorities in England are discouraged from making public provision by their inability to prevent the continuance of the use of all existing private slaughter-houses.

Probably the See also:

EXTENSION (Lat. ex, out ; tendere, to stretch)

extension to See also:

ENGLISH

English local authorities of the See also:

POWER [WILLIAM GRATTAN] TYRONE (1797-1841)

power which the law of See also:

Scotland gives to the commissioners of Scottish burghs of closing private slaughter-houses when a public slaughter-house has been provided, would facilitate the much-needed substitution of public for private slaughter-houses. (S. F.

End of Article: ISOLATION

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