The floor of the slaughterhouse is asphalted, but the sides are of rough pervious metal. The blood runs into little cesspits... The walls between compartments are formed of wood, which cannot be properly cleaned... The by-law relative to the “clearing up” of the slaughter pens appears to be carried out only as far as the floors are concerned... garbage and offal etc., not immediately thrown to the pigs in the stye, are carted to middle pits where the dung and refuse from the rest of the establishment are also thrown... The rough slabs permit the filth to soak into the soil, and at the same time effectively prevent any proper cleansing. They stand in close proximity to the pens in which the slaughtered meat is kept for periods varying from 12-48 hours... Speaking generally the establishment is neither properly constructed not properly arranged for a public slaughterhouse.

(The Mercury, 18/8/1893)

Mr. S. Bendall, one of the oldest butchers, remembers employing [Arthur] Orton in the slaughteryards, and describes him as a big lusty fellow but an unskilled butcher.

(The Sydney Morning Herald, 21/5/1893)

Like many other things the slaughtering of animals for public use has passed through several stages of development, as has undergone considerable improvement of late years. The primitive method of letting every butcher slaughter his own cattle in his own yards in any way he thought fit has long gone out of use in most civilised communities. (The Mercury, 5/4/1906)

The modern system of providing our daily food differs from the old in almost every particular, but more especially in its greater cleanliness, humanitarianism, and beauty. (The Mercury, 5/4/1906)

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Writing Liberation

Writing Liberation

Author of "Five Essays for Freedom: a political primer for animal advocates," total liberationist, activist and organiser.