se storage areas to see well, but a man could run his hand over these piles of meat and seep off handfuls of the dried dung rats" (Aryes 2).
             A person in Packingtown said that, "they use everything in the pig except the squeal" (Frakes 111). Hams that were spoiled "with and odor so bad a man could hardly bear to be in the room with them" (Frakes 111) were pumped full of a strong pickle to destroy the odor, then sold to the public. Sinclair wrote of a case where a physician made the discovery of steer carcasses that were condemned as tubercular by government inspectors, therefore contained ptomaine's, which are deadly poisons, were carted away to be sold in the city. Another case told about a whole spoiled ham that was spoiled and was cut up by the two-thousand-revolutions-a-minute flyers, and mixed up with half a ton of other meat. "No odor was in a ham could make any difference" (Aryes 1). Meatpackers would accidentally drop the meat onto the floor, in the dirt and sawdust, where the workers tramped and split uncounted billions of consumption germs.
             Under the rigid economy which the packers enforced, some jobs only required that it only be paid to do once in a long time, and among these jobs was the cleaning out of the waste barrels. Every spring they did it; and in the barrels would be dirt, rust, old nails, and stale water. Cart load after cart load of this stuff would be taken up and dumped into the hoppers with fresh meat, and sent out to the public's breakfast.
             Sinclair told about the enormous stockyards Chicago had;
             "two hundred and fifty miles of track within the yards. The stockyard brought about ten thousand heads of cattle every day, and as many hogs, and half as many sheep, which meant some eight or ten million live creatures turned into food every year. There was over a square mile of space in the yards, and more than half of it was occupied by cattle pe...