HOGS AND PORK PACKING. 207 



appropviation, -whicli lie would deem compensatiou, when he woidd make Lis 

 discovery public. 



The State board last wiuter chose a committee to use his remedies, and report 

 upon the same. We have no knowledge of their ever having made a report as 

 yet. We have, however, learned from them something of the results. Captain 

 James N. Brown, of Sangamon county, who was one of the committee, admin- 

 istered the medicine as prepared by Mr. Kinney to a lot of hogs, which were 

 dying very rapidly. They at once began to improve rapidly, and soon lost all 

 traces of the disease, which did not appear again for several months, and then 

 slightly. The medicines again administered had the same effect. 



At the last State fair, held at Decatur, we saw and conversed with several 

 intelligent formers who had purchased the privilege of using from Mr Kinney, 

 and had tried it with like results, and highly recommended the remedies. 



]\Ir. Kinney's theory of the disease, as given by him before the executive 

 board, is that the seat of the disease is at first in the lungs of the animal, the 

 lungs of every diseased animal containing a knot of small worms. ' In the first 

 stages of the disease he gives a medicine to be inhaled as the hog takes to food. 

 In the third and last stage, other medicine is required to regulate the action of 

 the bowels. Mr. Kinney stated that to the "undetective eye" it was difficult 

 to discover the disease in what he calls the first two stages. The symptoms 

 he describes as follows : 



" The first thing: to be noticed in the diseased hog is weakness in the eyes, the water flow- 

 ing from them, together Mith the I'orniiug of dark spots under tlie eyes. In the second stage 

 there is discoverable a siight shrinkage of the shoulder, something like that of the shoulder 

 of a horse in case of swceney, connected with slight coughing. In the third stage there is 

 great thirst, a drawing up of the hindquarters, a sign of great weakness, and a refusal ot 

 food." 



The third stage, Mr. Kinney asserts, is nearly identical with the first 

 symptoms, as described by Dr. Snow, of Providence, Hhode Island, and is ex- 

 tremely difficult to overcome. 



HISTORY OF PORK PACKING IN CHICAGO. 



The history of Chicago as a centre of trade, in very many branches of in- 

 dustry, shows a progress without parallel in the annals of trade. Chicago now 

 stands first among American cities in the amount of grain, lumber, and provi- 

 sion trade transacted here. Its natural location as the receiving and distributing 

 point for both eastward and westward bound merchandise, together with the 

 energy and enterprise which have been shown by its business men, have mutually 

 contributed to this rapid development. 



The earliest packing or slaughtering done here was as early as 1827, when 

 Archibald Clybourn erected the first slaughter-house, for the especial purpose 

 of supplying the garrison then at Fort Dearborn. But little was, however, 

 done beyond the immediate consumption until in 1833, when the tide of emi- 

 gration set westward quite strongly, creating a larger demand, and in such 

 shape that it could be transported. During the fall of 1835 Mr. Clybourn 

 packed about 3,000 hogs, besides considerable beef, for which a ready 'market 

 was at hand. To obtain this stock it had to be picked up at long distances 

 from Chicago, and was driven on foot to the city. About this time other en- 

 terprising men commenced to pack both pork and beef, the surplus of whi;'h 

 found a market at the east. 



Each succeeding year added more firms to this branch of business. The 

 slaughter-houses were principally located upon the south branch of the Chicago 

 river, it affording a sewer into which the offal and filth weri; freely poured, 

 which, with the great increase of later years, has proved such a nuisance, and 

 caused an edict to go out from the city fathers that it should bo used as such 



