The Progressives and Reform

The following paragraphs are taken from one of the most influential books of the twentieth century, Upton Sinclair's The Jungle, published in 1906. Sinclair was a Socialist and a muckraking journalist who tried to change the minds of many Americans about the problems immigrants faced in America's turn-of-the-century cities. His book focuses on the plight of Jurgis, a Lithuanian immigrant to the U.S., and his family. Jurgis works in the meat packing industry in Chicago. How do you think the following paragraphs influenced Americans in the Progressive Era? This selection begins with Jurgis and others taking a company-led tour of a Chicago slaughter house. It ends with a "behind the scenes" look at the same plant.
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Jurgis went down the line with the rest of the visitors, starring open-mouthed, lost in wonder. He had dressed hogs himself in the forest of Lithuania; but he had never expected to live to see one hog dressed by several hundred men.

The party descended to the next floor, where the various waste materials were treated. Here came the entrails, to be scraped and washed clean for sausage casings; men and women worked here in the midst of a sickening stench, which caused the visitors to hasten by, gasping. To another room came all the scraps to be "tanked," which meant boiling and pumping off the grease to make soap and lard; below they took out the refuse, and this, too, was a region in which the visitors did not linger. In still other places men were engaged in cutting up the carcasses that had been through the chilling rooms.

First there were the "splitters," the most expert workmen in the plant, who earned as high as fifty cents an hour, and did not a thing all day except chop hogs down the middle. Then there were "cleaver men," great giants with muscles of iron; each had two men to attend himto slide the half carcass in front of him on the table, and hold it while he chopped it, and then turn each piece so that he might chop it once more. His cleaver had a blade about two feet long, and he never made but one cut; he made it so neatly, too, that his implement did not smite through and dull itself there was just enough force for a perfect cut, and no more. So through various yawning holes there slipped to the floor below- to one room hams, to another orequarters, to another sides of pork.

One might go down to this floor and see the pickling rooms, where the hams were put into vats, and the great smoke rooms, with their airtight iron doors. In other rooms they prepared salt pork- there were whole cellars full of it, built up in great towers to the ceiling. In yet other rooms they were putting up meats in boxes and barrels, and wrapping hams and bacon in oiled paper, sealing and labeling and sewing them. From the doors of these rooms went men with loaded trucks, to the platform where freight cars were waiting to be filled; and one went out there and realized with a start that he had come at last to the ground floor of this enormous building.

....

Along one side of the room ran a narrow gallery, a few feet from the floor; into which gallery the cattle were driven by men with goads which gave them electric shocks. Once crowded in here, the creatures were prisoned, each in a separate pen, by gates that shut, leaving them no room to turn around; and while they stood bellowing and plunging, over the top of the pen there leaned one of the "knockers," armed with a sledge hammer, and watching for a chance to deal a blow. The room echoed with the thuds in quick succession, and the stamping and kicking of the steers. The instant the animal had fallen, the "knocker" passed on to another; while a second man raised a lever, and the side of the pen was raised, and the animal, still kicking and struggling, slid out to the "killing bed." Here a man put shackles about one leg, and pressed another lever, and the body was jerked up into the air.

There were fifteen or twenty such pens, and it was a matter of only a couple of minutes to knock fifteen or twenty cattle and roll them out. Then once more the gates were opened, and another lot rushed in; and so out of each pen there rolled a steady stream of carcasses, which the men upon the killing beds had to get out of the way.

The manner in which they did this was something to be seen and never forgotten. They worked with furious intensity, literally upon the run- at a pace with which there is nothing to be compared except a football game. It was all highly specialized labor, each man having his task to do; generally this would consist of only two or three specific cuts, and he would pass down the line of fifteen or twenty carcasses, making these cuts upon each. First there came the "butcher," to bleed them; this meant one swift stroke, so swift that you could not see it- only the flash of the knife; and before you could realize it, the man had darted on to the next line, and a stream of bright red was pouring out upon the floor. This floor was half an inch deep with blood, in spite of the best efforts of men who kept shoveling it through holes; it must have made the floor slippery, but no one could have guessed this by watching the men at work.

The carcass hung for a few minutes to bleed; there was no time lost, however, for there were several hanging in each line, and one was always ready. It was let down to the ground, and there came the "headsman," whose task it was to sever the head, with two or three swift strokes. Then came the "floorsman," to make the first cut in the skin; and then another to finish ripping the skin down the center; and then half a dozen more in swift succession, to finish the skinning. After they were through, the carcass was again swung up; and while a man with a stick examined the skin, to make sure that it had not been cut, and another rolled it up and tumbled it through one of the inevitable holes in the floor, the beef proceeded on its journey. There were men to cut it, and men to split it, and men to gut it and scrape it clean inside. There were some with hoses which threw jets of boiling water upon it, and others who removed the feet and added the final touches. In the end, as with the hogs, the finished beef was run into the chilling room, to hang its appointed time. The visitors were taken there and shown them, all neatly hung in rows, labeled conspicuously with the tags of the government inspectors- and some, which had been killed by a special process, marked with the sign of the kosher rabbi, certifying that it was fit for sale to the orthodox. And then the visitors were taken to the other parts of the building, to see what became of each particle of the waste material that had vanished through the floor; and to the pickling rooms, and the salting rooms, the canning rooms, and the packing rooms, where choice meat was prepared for shipping in refrigerator cars, destined to be eaten in all the four corners of civilization. Afterward they went outside, wandering about among the mazes of buildings in which was done the work auxiliary to this great industry. There was scarcely a thing needed in the business that Durham and Company did not make for themselves.

....

It employed thirty thousand men; it supported directly two hundred and fifty thousand people in its neighborhood, and indirectly it supported half a million. It sent its products to every country in the civilized world, and it furnished the food for no less than thirty million people!

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FROM A SECTION A FEW PAGES LATER:

And there were things even stranger than this, according to the gossip of the men. The packers had secret mains, through which they stole billions of gallons of the city's water. The newspapers had been full of this scandal- once there had even been an investigation, and an actual uncovering of the pipes; but nobody had been punished, and the thing went right on. And then there was the condemned meat industry, with its endless horrors. The people of Chicago saw the government inspectors in Packingtown, and they all took that to mean that they were protected from diseased meat; they did not understand that these hundred and sixty-three inspectors had been appointed at the request of the packers, and that they were paid by the United States government to certify that all the diseased meat was kept in the state. They had no authority beyond that; for the inspection of meat to be sold in the city and state the whole force in Packingtown consisted of three henchmen of the local political machine! 2 And shortly afterward one of these, a physician, made the discovery that the carcasses of steers which had been condemned as tubercular by the government inspectors, and which therefore contained ptomaines, which are deadly poisons, were left upon an open platform and carted away to be sold in the city; and so he insisted that these carcasses be treated with an injection of kerosene- and was ordered to resign the same week! So indignant were the 2 Rules and Regulations for the Inspection of Livestock and Their Products. United States Department of Agriculture, Bureau of Animal Industries, Order No. 125:-packers that they went farther, and compelled the mayor to abolish the whole bureau of inspection; so that since then there has not been even a pretense of any interference with the graft. There was said to be two thousand dollars a week hush money from the tubercular steers alone; and as much again from the hogs which had died of cholera on the trains, and which you might see any day being loaded into boxcars and hauled away to a place called Globe, in Indiana, where they made a fancy grade of lard.

SECTION 1. Proprietors of slaughterhouses, canning, salting, packing, or rendering establishments engaged in the slaughtering of cattle, sheep, or swine, or the packing of any of their products, the carcasses or products of which are to become subjects of interstate or foreign commerce, shall make application to the Secretary of Agriculture for inspection of said animals and their products....

SECTION 15. Such rejected or condemned animals shall at once be removed by the owners from the pens containing animals which have been inspected and found to be free from disease and fit for human food, and shall be disposed of in accordance with the laws, ordinances, and regulations of the state and municipality in which said rejected or condemned animals are located...

SECTION 25. A microscopic examination for trichinae shall be made of all swine products exported to countries requiring such examination. No microscopic examination will be made of hogs slaughtered for interstate trade, but this examination shall be confined to those intended for the export trade.

Jurgis heard of these things little by little, in the gossip of those who were obliged to perpetrate them. It seemed as if every time you met a person from a new department, you heard of new swindles and new crimes. There was, for instance, a Lithuanian who was a cattle butcher for the plant where Marija had worked, which killed meat for canning only; and to hear this man describe the animals which came to his place would have been worthwhile for a Dante or a Zola. It seemed that they must have agencies all over the country, to hunt out old and crippled and diseased cattle to be canned. There were cattle which had been fed on "whisky-malt," the refuse of the breweries, and had become what the men called "steerly"- which means covered with boils. It was a nasty job killing these, for when you plunged your knife into them they would burst and splash foulsmelling stuff into your face; and when a man's sleeves were smeared with blood, and his hands steeped in it, how was he ever to wipe his face, or to clear his eyes so that he could see? It was stuff such as this that made the "embalmed beef" that had killed several times as many United States soldiers as all the bullets of the Spaniards; only the army beef, besides, was not fresh canned, it was old stuff that had been lying for years in the cellars.

Then one Sunday evening, Jurgis sat puffing his pipe by the kitchen stove, and talking with an old fellow whom Jonas had introduced, and who worked in the canning rooms at Durham's; and so Jurgis learned a few things about the great and only Durham canned goods, which had become a national institution. They were regular alchemists at Durham's; they advertised a mushroom-catsup, and the men who made it did not know what a mushroom looked like. They advertised "potted chicken,"- and it was like the boardinghouse soup of the comic papers, through which a chicken had walked with rubbers on. Perhaps they had a secret process for making chickens chemically- who knows? said Jurgis' friend; the things that went into the mixture were tripe, and the fat of pork, and beef suet, and hearts of beef, and finally the waste ends of veal, when they had any. They put these up in several grades, and sold them at several prices; but the contents of the cans all came out of the same hopper. And then there was "potted game" and "potted grouse," "potted ham," and "deviled ham"- de-vyled, as the men called it. "De-vyled" ham was made out of the waste ends of smoked beef that were too small to be sliced by the machines; and also tripe, dyed with chemicals so that it would not show white; and trimmings of hams and corned beef; and potatoes, skins and all; and finally the hard cartilaginous gullets of beef, after the tongues had been cut out.

All this ingenious mixture was ground up and flavored with spices to make it taste like something. Anybody who could invent a new imitation had been sure of a fortune from old Durham, said Jurgis' informant; but it was hard to think of anything new in a place where so many sharp wits had been at work for so long; where men welcomed tuberculosis in the cattle they were feeding, because it made them fatten more quickly; and where they bought up all the old rancid butter left over in the grocery stores of a continent, and "oxidized" it by a forcedair process, to take away the odor, rechurned it with skim milk, and sold it in bricks in the cities! Up to a year or two ago it had been the custom to kill horses in the yards- ostensibly for fertilizer, but after long agitation the newspapers had been able to make the public realize that the horses were being canned. Now it was against the law to kill horses in Packingtown, and the law was really complied with- for the present, at any rate. Any day, however, one might see sharp-horned and shaggyhaired creatures running with the sheep- and yet what a job you would have to get the public to believe that a good part of what it buys for lamb and mutton is really goat's flesh!

There was another interesting set of statistics that a person might have gathered in Packingtown- those of the various afflictions of the workers. When Jurgis had first inspected the packing plants with Szedvilas, he had marveled while he listened to the tale of all the things that were made out of the carcasses of animals, and of all the lesser industries that were maintained there; now he found that each one of these lesser industries was a separate little inferno, in its way as horrible as the killing beds, the source and fountain of them all. The workers in each of them had their own peculiar diseases. And the wandering visitor might be skeptical about all the swindles, but he could not be skeptical about these, for the worker bore the evidence of them about on his own person- generally he had only to hold out his hand.

There were the men in the pickle rooms, for instance, where old Antanas [grandpa] had gotten his death; scarce a one of these that had not some spot of horror on his person. Let a man so much as scrape his finger pushing a truck in the pickle rooms, and he might have a sore that would put him out of the world; all the joints in his fingers might be eaten by the acid, one by one. Of the butchers and floorsmen, the beef-boners and trimmers, and all those who used knives, you could scarcely find a person who had the use of his thumb; time and time again the base of it had been slashed, till it was a mere lump of flesh against which the man pressed the knife to hold it. The hands of these men would be criss-crossed with cuts, until you could no longer pretend to count them or to trace them. They would have no nails,- they had worn them off pulling hides; their knuckles were swollen so that their fingers spread out like a fan. There were men who worked in the cooking rooms, in the midst of steam and sickening odors, by artificial light; in these rooms the germs of tuberculosis might live for two years, but the supply was renewed every hour. There were the beef-luggers, who carried two-hundred-pound quarters into the refrigerator-cars; a fearful kind of work, that began at four o'clock in the morning, and that wore out the most powerful men in a few years. There were those who worked in the chilling rooms, and whose special disease was rheumatism; the time limit that a man could work in the chilling rooms was said to be five years.

There were the wool-pluckers, whose hands went to pieces even sooner than the hands of the pickle men; for the pelts of the sheep had to be painted with acid to loosen the wool, and then the pluckers had to pull out this wool with their bare hands, till the acid had eaten their fingers off. There were those who made the tins for the canned meat; and their hands, too, were a maze of cuts, and each cut represented a chance for blood poisoning. Some worked at the stamping machines, and it was very seldom that one could work long there at the pace that was set, and not give out and forget himself, and have a part of his hand chopped off. There were the "hoisters," as they were called, whose task it was to press the lever which lifted the dead cattle off the floor. They ran along upon a rafter, peering down through the damp and the steam; and as old Durham's architects had not built the killing room for the convenience of the hoisters, at every few feet they would have to stoop under a beam, say four feet above the one they ran on; which got them into the habit of stooping, so that in a few years they would be walking like chimpanzees. Worst of any, however, were the fertilizer men, and those who served in the cooking rooms. These people could not be shown to the visitor,- for the odor of a fertilizer man would scare any ordinary visitor at a hundred yards, and as for the other men, who worked in tank rooms full of steam, and in some of which there were open vats near the level of the floor, their peculiar trouble was that they fell into the vats; and when they were fished out, there was never enough of them left to be worth exhibiting,sometimes they would be overlooked for days, till all but the bones of them had gone out to the world as Durham's Pure Leaf Lard!