Slaughter-houses

Slaughter-houses, or ABATTOIRS, premises in which cattle are slaughtered and prepared for human food. In modern Europe France took the lead in attending to this important matter; a commission appointed by Napoleon issued in the construction in 1818 of the five Parisian abattoirs, which served as the model to other towns and countries. London cannot be said to have followed suit till the Islington market was opened in 1855. Edinburgh has had a well-appointed abattoir since 1851; and in the United States many cities have provided carefully for this important public necessity. Sanitary authorities are agreed that the establishment of a public abattoir under proper supervision tends to ensure the supply of wholesome meat, but neither the English Public Health Act of 1867 nor the Local Government Act, 1889, gives powers to erect or maintain such premises. A number of towns, however, have secured the authority by local bills. Buildings for this purpose should be removed from the vicinity of habitations and should be substantially built. The walls should be tiled or cemented, or otherwise rendered impervious to moisture, for a height of at least 6 feet. Wood-work should be avoided as much as possible consistent with convenience, and what there is should be well painted and frequently washed. To prevent absorption of the fluids and subsequent decomposition, the floor should be composed of roughened cement sloping to a channel. In large slaughter-houses the blood is usually contracted for, and is collected in metal pails and afterwards treated for the manufacture of blood albumen, the residue being dried for manure. Offal should be at once removed from the actual slaughtering-house, and a separate building provided for the washing and preparing of tripe.