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dition as can be expected, "considering that the great majority of the premises were never constructed for the purposes to which they are applied." In this remark there is a great deal of latent significance. What is the exact meaning of the majority of the private slaughter-houses of London not having been constructed for slaughtering purposes? A description of an average establishment of this class may perhaps be of use in enabling the reader who eats meat to understand the nature of the places from which he derives daily sustenance for his body.
Let us take as a specimen an ordinary slaughter-house in Lambeth. It is situated behind the butcher's shop, and as there is no side entrance, the animals have to be driven through the shop-door, through the shop, and along a narrow passage, terminating in a turn to the left, down two steps. The "lair," or place where the animals are kept, is situated so that the wretched creatures can see right into the slaughter-house. There are no utensils for feeding or watering; there animals are kept as long as the butchers choose.
Or, take another instance. A roofed-in space just at the back of the shop, in close contiguity to an offal-heap and a dust-bin. It is about 10-ft. by 5-ft, in size: that is, about large enough for a man and a couple of sheep to stand in. Here we saw a butcher killing one lamb, while another stood in the corner, behind a hurdle, waiting its turn. On to this place the window of the butcher's residence looks out, and this is very often the case.
These two instances are taken from the result of an
