ABATTOIRS, OR SLAUGHTERING HOUSES. 407 



other. I shall take the liberty here of borrowing a detailed 

 account of the arrangement of one of them which I have repeat 

 edly visited. In front of it is a small promenade planted with 

 ornamental trees j and the enclosure contains twenty-three piles 

 of building. At the entrance are two pavilions containing the 

 offices of those persons who have the management of the estab 

 lishment. To the right and left of the central court, 438 feet in 

 length by 291 in breadth, are four immense slaughter houses, 

 separated by a road crossing the enclosure ; they are each 141 

 feet long by 96 broad, and include respectively a nagged court. 

 on each side of which are eight slaughter houses for the use of 

 the butchers, by whom the keys are kept. Each slaughter house 

 is lighted and ventilated from arcades in the front walls. Above 

 are spacious attics for drying the skins and preparing the tallow : 

 and, to preserve coolness, a considerable projection is given to 

 the roofs. Behind these slaughter houses are two ranges of sheds 

 containing sheep-pens, and at the extremities are stables for about 

 400 oxen. Each of these buildings contains a loft for forage. 

 These masses of building form the sides of the court. . At the 

 end is a commodious watering-place and pens for cattle and 

 sheep, besides two detached buildings, each traversed by a broad 

 corridor which communicates with four melting houses, below 

 which are cellars containing coolers. Beyond these, parallel with 

 the outer wall, are two buildings raised on cellars, in which the 

 skins are kept, and near them, in front of the entrance, is a double 

 reservoir for water, 228 feet in length, built in solid masonry, 

 and resting on arches, which form stands for carts. There is 

 also a Triperie, or building for washing and boiling tripe and 

 calves feet. 



Cattle and sheep, on coming to Paris, are immediately driven 

 to one of the abattoirs, and there kept at the cost of the butcher. 

 The meat is taken to the shops in the city during the night. 

 The slaughtering at one of the abattoirs, for example, may be 

 estimated at a weekly average of 400 oxen, 300 cows, 600 calves, 

 and 2000 sheep. The establishment is superintended by a res 

 ident inspector of police, and gives employment, independently 

 of the butchers and their servants, to eighteen individuals with 

 their families. Houses for the residence of the workmen and 

 managers are within the court-yard, with handsome grass-plats, 

 trees, and a fountain in the centre. This description gives, how- 



