The workmen all stand on high benches, up from the floor, and under the hogs we find troughs to keep any scraps from getting under the workmen’s feet. The floors at all times are kept as clean as can be, and the meat is taken away quickly so that there is no chance of contamination of the finished product with the hogs which are just coming from the slaughter house. Trained men, some of them veterinarians, in the employ of the government, make a thorough inspection of the glands and other organs of the hog. They are so particular that even bruises must be trimmed out before the animals are allowed to pass and go on with the bulk which are fit for food. It is surprising to learn how many carcasses, or parts, are condemned because of one thing or another, for the least sign of sickness or unfitness of any kind calls forth a government “Condemned Tag” and holds the animal out to one side to be used for fertilizer or some other inedible purpose. Passing through the hog chill rooms, on the way from the killing floor, one is impressed with the great number of hogs hanging there in a temperature near the freezing point. This temperature is maintained both winter and summer, so that the hogs may be thoroughly chilled and the animal heat entirely eliminated as quickly as possible after the killing, so that there will be no chance of the meat souring or any unwholesome condition arising. After about forty-eight hours in these chill rooms, the hogs are run onto the cutting floor, where they are made into the various commercial cuts which are seen in the meat markets at home. They start out with the whole side of a hog and work it through, until they have what the packers call the “Commercial Cuts”--that is to say, the hams, loins, spare ribs, the bacon sides, and so on. The cutting room is a light, airy room with a high ceiling, and everything in it seems a perfect example of cleanliness, and men all work with white aprons, jackets and caps. The next stop is in the by-products building. As the writer entered, his guide told him the old bromide about “everything about a packing house being saved except the squeal, and even that having been known to appear on a phonographic record.” He thought to have some fun by asking the guide about the smell, but the laugh was on him, for the guide showed him how the air containing any odor was simply run through a condenser into a great volume of water, which absorbed it. The gases which had made the odor in the first place were then taken out in the form of solids, simply by evaporating the water away. The big evaporators which take care of this work are extremely interesting pieces of machinery to see. There is a surprisingly large amount of expensive machinery in the hair plant. Hog hair would probably not appeal to the average person as being a thing of particular value, but it is processed so as to make the finished product worth as much as the meat itself.