GERMANY. 



401 



cities private slaughtering rooms bave been replaced by common 

 slaughter-bouses which are generally attached to the stock-yards for 

 the accommodation of the butchers. The central stock-yards in Berlin 

 are the largest and most frequented in Germany, and form, in fact, the 

 central point of cattle dealing for North and Middle Germany. They 

 are as extensive and as well provided with all the modern improve- 

 ments and accommodations as the Chicago stock-yards. The principal 

 cattle market in these yards takes place every Monday, and on that 

 day 35,000 head of live stock change hands on the average. 



There are similar stock-yards in several other German cities, as, for 

 instance, in Breslau, Magdeburg, Nuremberg, Wurzburg, Stuttgart, 

 &c., and all these stock-yards are connected with the railroad depots 

 by special tracks which enable the direct transport of cattle to these 

 establishments. The stock-yards in Elberfeld, which have been opened 

 Juno 16, 1879, supply the densely populated Berg-Markish territory 

 with most of the slaughtering cattle. There is also a slaughter-bouse 

 attached to these yards. 



ELBERFELD ABATTOIR. 



The following two exhibits embrace the number of animals slaugh- 

 tered at the Elberfeld abattoir within the period from June 16, 1879, 

 to October 1, 1883. In the first exhibit the so-called grand cattle is 

 divided into two species, viz, oxen or steers having a live weight of 400 

 kilograms or more ; (2) cows or heifers. At the beginning of this year 

 slaughtering-cattle were divided into four classes, as will be seen in the 

 second exhibit, viz : 



(1) Oxen or steers, having a live weight of 400 kilograms; (2) cows, 

 having a live weight of more than 400 kilograms ; (3) cattle, having a 

 live weight from 250 to 400 kilograms; and (4) neat cattle, having a live 

 weight from 130 to 250 kilograms. The first two divisions include the 

 heavier, the third the lighter, stable and grass fed animals, while the 

 fourth class includes animals of small size, and their meat is almost 

 exclusively used by the hog butchers for making sausages. 



EXHIBIT I. 



EXHIBIT II. 



H. Ex. 51- 



-26 



