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6 for this purpose were at first scattered about the various streets, but were eventually confined to one quarter, and formed the public meat market. This market, in the time of Nero, was one of the most imposing structures in the city, and some idea of its magnificence has been transmitted to us by a delineation of it preserved on an ancient coin. As the policy and customs of the Romans made themselves felt in Gaul, the Roman system of abattoirs, if it may be so called, was introduced there in an imperfect form. A clique of families in Paris long exercised the special function of catering for the public wants in respect of meat. But as the city increased in magnitude and population, the necessity of keeping slaughter-houses as much as possible apart from dwelling-houses became apparent. As early as the time of, the attention of the French authorities was directed to the subject, as is testified by a decree passed on the 25th of February 1567. But although the importance of the question was frequently recognised, no definite or decided step seems to have been taken to effect the contemplated reform until the time of The evil had then reached a terribly aggravated form. Slaughter-houses abutted on many of the principal thoroughfares; the traffic was impeded by the constant arrival of foot-sore beasts, whose piteous cries pained the ear; and rivulets of blood were to be seen in the gutters of the public streets. The constant accumulation of putrid offal tainted the atmosphere, and the Seine was polluted by being used as a common receptacle for slaughter-house refuse. This condition of things could not be allowed to continue, and on the 9th of February 1810, a decree was passed authorising the construction of abattoirs in the outskirts of Paris, and appointing a Commission, to which was committed the consideration of the entire question.



The result of the appointment of this Commission was the construction of the five existing abattoirs, which were formally opened for business on the 15th of September 1818. The Montmartre abattoir occupies $8 3⁄4$ English acres; Ménilmontant, $10 1⁄4$ acres; Grenelle, $7 3⁄4$; Du Roule, $5 3⁄4$; and Villejuif, $5 1⁄2$. The first two contain each and the same number of cattle-sheds; the third, 48; and each of the others 32. The dimensions of each of the slaughter-houses is about $29 1⁄2$ feet by 13. The general arrangement of the abattoirs will be understood from the preceding plan of that of Ménilmontant.

The component parts of a French abattoir are—1. Echaudoirs, which is the name given by the Paris butcher to the particular division allotted to him for the purpose of knocking down his beasts; 2. Bouveries et Bergeries, the places set apart for the animals waiting to be slaughtered, where the animals, instead of being killed at once, after a long and distressing journey, when their blood is heated and their flesh inflamed, are allowed to cool and rest till the body is restored to its normal healthy condition; 3. Fondeurs, or boiling-down establishments; and, 4. Triperies, which are buildings set apart for the cleaning of the tripe of bullocks, and the fat, heads, and tripe of sheep and calves. Besides these, a Paris abattoir contains Logements des agens, Magasins, Réservoirs, Voiries, Lieux d'aisance, Voûtes, Remises et écuries, Pares aux Bœufs, &c., and is provided with an abundant supply of water. All the abattoirs are under the control of the municipal authorities, and frequent inspections are made by persons regularly appointed for that purpose.

The abattoirs are situated within the barriers, each at a distance of about a mile and three-quarters from the heart of the city, in districts where human habitations are still comparatively few. There are two principal markets from which the abattoirs at Paris are supplied,—the one at Poissy, about to the north-west, and the other at Sceaux, about  and a quarter to the south of the city. There are also two markets for cows and calves, namely, La Chapelle and Les Bernadins.

The Paris abattoirs were until recently the most perfect specimens of their class; and even now, although in some of their details they have been surpassed by the new Islington meat market, for their complete and compact arrangement they remain unrivalled.

The example set by Paris in this matter has been followed in a more or less modified form by most of the principal Continental towns, and the system of abattoirs has become almost universal in France.

The condition of London in this important sanitary respect was for a long period little more endurable than that of Paris before the adoption of its reformed system. Smithfield market, situated in a very populous neighbourhood, continued till 1852 to be an abomination to the town and a standing reproach to its authorities. No fewer than and  were sold there in 1852, to be afterwards slaughtered in the crowded courts and thoroughfares of the metropolis. But public opinion at length forced the Legislature to interfere, and the corporation was compelled to abandon Smithfield market and to provide a substitute for it elsewhere.

The site selected was in the suburb of Islington, and the designs for the work were prepared by Mr Bunning. The first stone was laid March 24, 1854, and the market was opened by Prince Albert, June 15, 1855. The Islington market is undoubtedly the most perfect of its kind. It occupies a space of some on the high land near the Pentonville prison, and is open to both native and foreign cattle, excepting beasts from foreign countries under quarantine.

In connection with the Islington cattle market are a few slaughter-houses, half of which were originally public, and half rented to private individuals; but at present they are all practically private, and the majority of the cattle sold are driven away and killed at private slaughter-houses. In this respect the London system differs from that of Paris; and it may be said for the former that the meat is less liable to be spoiled by being carted to a distance, and is therefore probably delivered in better condition; but the latter secures that great desideratum, the practical extinction of isolated slaughter-houses.