The animals' cause : a selection of papers contributed to the international anti-vivisection and animal protection congress, held at the Caxton Hall, Westminster, London, July 6th-10th, 1909 / edited by L. Lind-af-Hageby.

  • International Anti-Vivisection and Animal Protection Congress (1909 : London, England)
Date:
[1909?]
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Licence: In copyright

Credit: The animals' cause : a selection of papers contributed to the international anti-vivisection and animal protection congress, held at the Caxton Hall, Westminster, London, July 6th-10th, 1909 / edited by L. Lind-af-Hageby. Source: Wellcome Collection.

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    Where many small slaughterhouses are scattered over a xarge district, and a few animals only are killed at infrequent intervals, the by-products, or what is usually termed offal, is frequent!) wasted, as the cost of cartage and utilisation of small quantities would more than counterbalance its value commercially. When, however, these by-products are dealt with on a large scale, as is only possible in a public abattoir, the materials are treated in bulk, and the edible parts converted into sausages and other viands, whilst other portions are made into leather, glue, albumen, dyes, artificial manure, and similar products, the revenue derived from these sources is very considerable. A most important factor in connection with an abattoir is that of scientific refrigeration. The provision of cold stores, especially in a country subject to fluctuating climatic conditions, is an inestim- able boon to the butcher, as they enable him to kill his cattle when- ever convenient and to preserve the meat until required for sale. In the large Continental abattoirs cold stores are always provided, but in England they are less general. The cold stores in connection with the Manchester abattoirs are very complete, and are used, not only for meat, but for fish, poultry, fruit, vegetables, flowers, roots, bulbs, and other perishable articles. It is stated that a dead salmon was kept in these cold stores in the pink of condition for twelve months. The temperature of the cold stores is kept just above freezing point, so that although food may be preserved for a very long period, improving rather than deteriorating in quality, it is never actually frozen as in the case of imported meat. Mr. Blashill, in his report to the L.C.C. (after visiting many German buildings) states that the butchers find it convenient to keep their meat stored in the cool chambers of the abattoir, fetch- ing it away as they want it. In addition each butcher’s shop is provided with a cold chamber capable of storing a small quantity of meat, and the municipality supplies them with ice of its own manu- facture at a small cost. HUMANITARIAN. The need for public abattoirs from a humanitarian point of view has been very fully discussed, and generally acknowledged, for many years past. But the word “ humanity ” has gradually become associated with the humane killing of animals alone, rather than with the equally important phase of ‘ ‘ humanity ’ ’ to the men whose vocation necessitates many hours each day being spent in the repul- sive work of killing animals for food, and the little less repulsive work of preparing the carcases. Undoubtedly the moral effect of killing ten animals and dressing their carcases in an evil-smelling, dilapidated slaughter-house, by men with little experience or training, furnished with antiquated