40 
T. E. MUNCE. 
slaughtering to be done and the meats prepared and stored under 
favorable conditions. In other words, not a building located in 
the rural districts and in a ravine or hollow, with practically no 
water and drainage, and often, too, on leased land, but treat the 
abattoir the same as any respectable and important municipal 
utility—issue the owners a permit to build within the city or 
town, so that they can get safe and proper sewer connection and 
within reach of the city water line, both of which are indispens¬ 
able—then require them to keep the establishment and surround¬ 
ings clean. Our records show that the rural slaughter houses 
are, as a whole, more unsanitary than those located in the cities 
and boroughs. The reason being as stated above—lack of proper 
facilities for keeping them clean. By all means be consistent in 
the matter and do not expect or demand from the butcher a 
wholesome product which he has been forced to prepare under 
unfavorable conditions. 
In order to give those of you who are not familiar with what 
the cities of other countries are doing in regard to municipal 
slaughter houses, I quote, in part, from a report from Amster¬ 
dam, Holland: Consul F. M. Mahin says that a municipal abat¬ 
toir is not only feasible, but absolutely necessary, and that the 
city abattoir is one of the largest and most important enterprises. 
The buildings comprise two slaughter houses for cattle, a slaugh¬ 
ter house for hogs and one for horses, three stables for cattle and 
three each for hogs and horses. There are other buildings also 
for the treatment of waste and hog hair, blood drying, tripe boil¬ 
ing, a forge, the sterilization of meat, a laboratory for micro¬ 
scopic examination and an administration office. In addition to 
the above, a space is provided for a cattle market, cafe and stables 
for horses and vehicles. The latter would not be regarded as 
necessary in this country and could be dispensed with. The total 
surface covered by the buildings and cattle market exceeds 
100,000 square yards. All the slaughtering of animals for food 
in Amsterdam must be done there. Some meat slaughtered else¬ 
where is brought to the city, but it must be examined at the city 
slaughter house-and be stamped the same as meat slaughtered 
