yardage and food. After being sold the 

 animals are driven to the slaughterhouses. 

 The carcasses are then taken by wagon to 

 the great market of Paris located near the 

 center of the city. Here the retail vender of 

 meats comes, makes his purchase, reloads 

 the meat, which may have been unloaded 

 less than an hour before, carries it to his 

 shop, where the consumer seeks it. The 

 number of people concerned and the amount 

 of hand labor have been excessive. 



Nor is the American system without its 

 faults. The Iowa or Illinois farmer fattens 

 cattle that may have been reared in Mon- 

 tana or Texas. After the stock buyer, the 

 commission man and the stock yard com- 

 pany have each taken his toll, the packer 

 ships the carcasses back to the very region 

 where the animals were fattened, when the 

 stockman may purchase it of the local 

 vender of meats. The facilities and perfec- 

 tion with which these many transactions are 

 accomplished is one of the wonderful sights 

 of our country. Nevertheless the producer 

 of meat products may well consider whether 

 213 



