TYPES AND MARKET CLASSES OF LIVE STOCK 315 



took the lead in the number of hogs packed following the war, 

 Cincinnati continued to hold first place for a considerable time 

 so far as the quality of hogs packed was concerned. In 1866 

 there were fifteen slaughter houses at Cincinnati, some of which 

 employed as many as one hundred hands. One concern slaugh- 

 tered 60,000 hogs during that year. Measured by the standards 

 of the time, these Cincinnati packing establishments were con- 

 sidered to be gigantic in proportions. In the same year, Cin- 

 cinnati produced 180,000 barrels of pork, 25,000,000 pounds of 

 bacon, and 16,500,000 pounds of lard. 



Development of packing at Chicago. The earliest pack- 

 ing or slaughtering done in Chicago was in 1827; in that year 

 Archibald Clybourn erected a slaughter house for the special 

 purpose of supplying the garrison at Fort Dearborn. The trade 

 was mostly local until 1833, when immigration set westward 

 quite strongly, creating a larger demand. During 1835, Mr. 

 Clybourn packed about 3,000 hogs, besides considerable beef, 

 for which a ready market was at hand. This stock had to be 

 picked up at long distances from Chicago and driven on foot 

 to the city. Other men soon engaged in the business which 

 took on larger proportions, the surplus product finding a mar- 

 ket in the East. The slaughter nouses were mostly located 

 on the south branch of the Chicago river, and into it the offal 

 and filth were drained, which in later years became a nuisance 

 and was prohibited by the city. In 1863 there were 58 dif- 

 ferent establishments in Chicago doing a general packing busi- 

 ness. During the winter of 1853-'54, Chicago packed 52,849 

 hogs, and in 1860-'61 the number packed was 231,335. 



During the winter-packing season of 1863-'64, the rank 

 of the largest packing centers and the number of hogs packed 

 by each was as follows: (1) Chicago, 904,159; (2) Cincinnati, 

 400,000; (3) St. Louis, 200,000; (4) Louisville, 103,996. 



Growth of American pork packing. The pork-packing 

 year ends March 1st and is divided into two seasons the sum- 

 mer season of eight months, from March 1 to November 1, 

 and the winter season of four months, from November 1 to 

 March 1. This system came into use before the days of artifi- 

 cial refrigeration, and, although such a designation is no longer 

 necessary it is still adhered to by statisticans. Before 1873, 

 summer packing was not practiced, but it began in September 

 of that year when it is said to have reached the number of 505,500. 

 The total number of hogs packed in the West during the winter 



