1 any of their products, the carcasses or products of which.
2 In still other places men were engaged in cutting up the carcasses that had been through the chilling rooms.
3 There were men to scrape each side and men to scrape the back; there were men to clean the carcass inside, to trim it and wash it.
4 The carcass hung for a few minutes to bleed; there was no time lost, however, for there were several hanging in each line, and one was always ready.
5 Before the carcass was admitted here, however, it had to pass a government inspector, who sat in the doorway and felt of the glands in the neck for tuberculosis.
6 The gang having already got the carcass on to the truck, the party set out at a trot, followed by screams and curses, and a shower of bricks and stones from unseen enemies.
7 Now and then, when the bosses were not looking, you would see them plunging their feet and ankles into the steaming hot carcass of the steer, or darting across the room to the hot-water jets.
8 Then once more the gates were opened, and another lot rushed in; and so out of each pen there rolled a steady stream of carcasses, which the men upon the killing beds had to get out of the way.
9 It was then again strung up by machinery, and sent upon another trolley ride; this time passing between two lines of men, who sat upon a raised platform, each doing a certain single thing to the carcass as it came to him.
10 It was all highly specialized labor, each man having his task to do; generally this would consist of only two or three specific cuts, and he would pass down the line of fifteen or twenty carcasses, making these cuts upon each.
11 Unlike the place they had left, all this work was done on one floor; and instead of there being one line of carcasses which moved to the workmen, there were fifteen or twenty lines, and the men moved from one to another of these.
12 At the end of this hog's progress every inch of the carcass had been gone over several times; and then it was rolled into the chilling room, where it stayed for twenty-four hours, and where a stranger might lose himself in a forest of freezing hogs.
13 After they were through, the carcass was again swung up; and while a man with a stick examined the skin, to make sure that it had not been cut, and another rolled it up and tumbled it through one of the inevitable holes in the floor, the beef proceeded on its journey.
14 So in a trice the carcass of the cow would be cleaned out, and entrails would have vanished; it was Jurgis' task to slide them into the trap, calves and all, and on the floor below they took out these "slunk" calves, and butchered them for meat, and used even the skins of them.
15 He was provided with a stiff besom, such as is used by street sweepers, and it was his place to follow down the line the man who drew out the smoking entrails from the carcass of the steer; this mass was to be swept into a trap, which was then closed, so that no one might slip into it.
16 The carcass hog was scooped out of the vat by machinery, and then it fell to the second floor, passing on the way through a wonderful machine with numerous scrapers, which adjusted themselves to the size and shape of the animal, and sent it out at the other end with nearly all of its bristles removed.
17 If you were a sociable person, he was quite willing to enter into conversation with you, and to explain to you the deadly nature of the ptomaines which are found in tubercular pork; and while he was talking with you you could hardly be so ungrateful as to notice that a dozen carcasses were passing him untouched.
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