formly good in quality, the difference is small and does not amount to over 1 or 2 cents. From this time on the difference increases until the following winter, when it reaches as high as 10 cents or more. During the month of December, 1909, when this creamery was visited, farmers were receiving 40 cents a dozen for their eggs and continued to do so during the entire month. At this very time, as determined by personal investigation, farmers in a village of a near-by portion of the State were receiving 25 cents a dozen. There was, moreover, absolutely no expense of marketing to come out of this 40 cents, as even the cartons in which the eggs were packed were furnished by the creamery. From the following table giving the average price paid by the creamery by months during 1909 it can be seen that the return to the farmer is very satisfactory, and far better than that received where eggs are marketed through the country store, where a bad egg is worth, or rather brings, as much as a good egg:

Average price paid by creamery for eggs in 1909.

In this particular Minnesota village during the year 1907, which was just previous to marketing the eggs by the new method, the eggs received by the storekeepers hardly more than supplied the local demand. In fact, during the whole of that year only 15 cases, or 450 dozen eggs, were shipped out of the village. During the year 1909 nearly $4,000 was paid out by the creamery for eggs, all of which were shipped away. The impetus which has been given the poultry business during the short time this method of marketing has been practiced may be judged from the statement of the proprietor of the creamery that from present indications he expected the egg business to double or treble during the year 1910.

Along with this increase in the volume of egg receipts, which indicates a realization of the profitableness of the business and an increase in the number of fowls kept, has come an awakening to the value of better stock and improved methods. It is noticeable that purebred poultry is being introduced and is replacing the old flocks of mongrel fowls. Poultry papers are being subscribed for and publications on

poultry raising are in demand. New and better hen houses are being built and systematic attention is being given to the care and feeding of the fowls. The great part of this awakening to the possibilities of poultry keeping is directly traceable to the method of marketing the eggs through the creamery which is used in this locality.

SIMILAR SYSTEMS IN OTHER LOCALITIES.

In at least one other locality in Minnesota a very similar system of egg marketing is in operation. In this village, however, a little settlement of Danes, the eggs are not marketed through a creamery, but through an association formed solely for the purpose of marketing eggs. The details of the process are practically identical, and it is planned to handle the eggs through a cooperative creamery which the settlers expect to start in the near future. At present the secretary of the association attends to the business of marketing the eggs without compensation.

In still another locality which boasts a strong cooperative creamery it is the intention to begin handling eggs on exactly the same plan, except probably to require somewhat more frequent delivery of eggs during the hot summer months. Still another locality intends to accomplish the same end by means of a man paid to handle the eggs and attend to the marketing. In this case, too, the details of the collection and delivery of the eggs by the farmers will be almost identical with the method described above, except that the eggs will not go through the creamery.

CONCLUSION.

It can not be denied that in the particular case described above, marketing eggs through the creamery has been a success. It has brought about carefulness on the part of the producer and a most decided improvement in the quality of the eggs. It has, moreover, provided the market with a grade of good, fresh eggs, which are always in good demand and which at present are almost unobtainable at certain seasons in the cities. It has, in doing this, prevented a considerable waste and loss in quality which is normally associated with the marketing of eggs in the Middle West, and has increased very materially the price which the producer receives. It would appear, in view of the fact that the creamery seems a logical and natural agency for the handling of eggs to good advantage, that this method, with modifications, is adaptable to a wide range of conditions, and that many creameries could well afford to make eggs as well as butter one of the products which they handle. Wherever this method is adopted it should mean a most acceptable increase in the price received by the farmer for his eggs, and this without any increase in cost to the consumer.

THE SANITARY CONSTRUCTION AND EQUIPMENT OF

ABATTOIRS AND PACKING HOUSES.

By G. H. PARKS,

Architect, Bureau of Animal Industry.

INTRODUCTION.

In this country previous to the last three or four years but little attention had been given to the sanitary character of the buildings designed for abattoirs, packing houses, and rendering plants, the dominating idea being to arrange and construct the buildings so that the products from the establishments could be finished and delivered with the least outlay of capital. The result generally has been that the principal laws of hygiene have been violated, unless it was found that the market value of the products decreased because of the insanitary conditions in which they were produced. The violation of the hygienic laws was, perhaps, due in part to the lack of knowledge of such laws and to a failure to appreciate properly the possible harmful results which might be caused to the community at large through the consumption of food products produced under insanitary conditions.

Prior to the passage of the meat-inspection law of 1906 the United States Department of Agriculture had no legal power to enforce sanitation at slaughtering and packing establishments. By that law, however, the Department was given such authority, and it now requires that such establishments shall be maintained in a sanitary condition, and great improvement has resulted. Sanitary principles have been applied in the construction of new buildings, and many old buildings have been practically reconstructed. In some old buildings it is difficult and expensive to secure and maintain cleanliness, and the total elimination of insanitary features has sometimes been found impossible; yet certain definite and decided improvements have been made, and a reasonably satisfactory state of sanitation is required as a prerequisite to doing business under federal inspection. As these older buildings are gradually replaced by new structures it will be possible to incorporate the best features of modern sanitary construction and thus obviate the difficulty of keeping buildings clean that were erected without regard to that object. The greatest need for sanitary reform is found in local establishments operating without inspection.

PRIME NECESSITY OF CLEANLINESS.

The first condition requisite in an abattoir or packing house is cleanliness throughout the establishment. Cleanliness signifies the absence of dirt, and dirt is defined as matter out of place. Odors are matter, and undesirable and noxious odors caused by decaying products should be removed, not alone by the aid of exhaust fans and natural ventilation, but by the elimination of dirt. It will not be practicable to maintain the degree of cleanliness required in an operating room of a hospital, but it is practicable and requisite that a high standard of cleanliness be maintained. A high standard can not be attained without proper construction and planning of the various departments of the buildings and of the equipment.

PRINCIPAL SANITARY FEATURES IN ABATTOIR CONSTRUCTION.

The term "sanitary" means that which is conducive to the preservation of health, and "sanitary construction" means such construction as will eliminate those factors of construction that tend to make the buildings insanitary.

The features which are principally at fault in abattoirs may be summarized as follows: Location, plan, material, and construction of the buildings, lack of sunlight, ventilation, plumbing and drainage, materials and construction of the equipment, and water.

All buildings that are to be used for the purpose of slaughtering animals for the preparation of meat or meat food products should meet the following requirements:

1. A location on a site that is dry and with an aspect which gives an abundance of sunlight.

2. An abundant supply of pure water, by means of which perfect cleanliness of all parts of the building can be secured, and proper means for the removal of waste water.

3. A system of immediate and perfect sewage removal which renders it impossible that the air or water shall be contaminated.

4. A system of ventilation which carries off all impurities from the air of the rooms and supplies clean, pure air as required.

5. A condition of building construction which admits of perfect cleanliness of the ceilings, columns, walls, and floors.

6. Proper equipment.

LOCATION.

A large number of the present establishments have been located that direct connection may be had with the railroads, and as it is the custom for railroads to be on low grades, the establishments are in many instances situated on the banks of rivers. Such lands are almost always badly drained and are subject to overflow when the