(Question about exposing the meatpackers in 1906)   1)In as much detail as possible summarize the main idea of the document below

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(Question about exposing the meatpackers in 1906)

 

1)In as much detail as possible summarize the main idea of the document below.

2)What is the author's point of view in the document?

3)What is the audience's point of view in the document? 

4)What is specific wording or symbolism in the document that supports your answers?

1. What is specific historical information about the author, audience, or time period to support your answers?

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Author of the document: Charles P. Neill 

 

Title of the document: Excerpt from The Neill-Reynolds Report

 

Date of the document: June 4, 1906

 

... Meat scraps were also found being shoveled into receptacles from dirty floors, where they were left to lie until again shoveled into barrels or into machines for chopping. These floors, it must be noted, were in most cases damp and soggy, in dark, ill-ventilated rooms, and the employees in utter ignorance of cleanliness or danger to health expectorated at will upon them. In a word, we saw meat shoveled from filthy wooden floors, piled on tables rarely washed, pushed from room to room in rotten box carts, in all of which processes it was in the way of gathering dirt, splinters, floor filth, and the expectoration of tuberculous and other diseased workers. 

 

Where comment was made to floor superintendents about these matters, it was always the reply that this meat would afterward be cooked, and that this sterilization would prevent any danger from its use. Even this, it may be pointed out in passing, is not wholly true. A very considerable portion of the meat so handled is sent out as smoked products and in the form of sausages, which are prepared to be eaten without being cooked... 

 

As an extreme example of the entire disregard on the part of employees of any notion of cleanliness in handling dressed meat, we saw a hog that had just been killed, cleaned, washed, and started on its way to the cooling room fall from the sliding rail to a dirty wooden floor and slide partway into a filthy men's privy. It was picked up by two employees, placed upon a truck, carried into the cooling room, and hung up with other carcasses, no effort being made to clean it...In one well-known establishment, we came upon fresh meat being shoveled into barrels, and a regular proportion being added of stale scraps that had lain on a dirty floor in the corner of a room for some days previous. In another establishment, equally well known, a long table was noted covered with several hundred pounds of cooked scraps of beef and other meats. Some of these meat scraps were dry, leathery, and unfit to be eaten; and in the heap were found pieces of pigskin, and even some bits of rope strands and other rubbish. Inquiry evoked the frank admission from the man in charge that this was to be ground up and used in making "potted ham."