WHERE MEAT COMES FROM
[To the Editor of the SPECTATOR.] SIR,—In 1883 I was a Western cattle man, and frequently shipped cattle to Chicago. Mr. Somers-Cox is right in saying that at this time meat packers killed cattle by shooting—a gangway plank ran over the killing pens, and the operator walked to and fro as required; and pointing directly down- wards, fired a pellet from a cap rifle into the nape of the beast's neck, at the point where the spine joins the skull. This caused instantaneous death. In some factories the operator used a spike-pointed lance, with a weighted handle. A downward jab with this produced the same result. (This was known as pithing.)
In either of these methods a minimum of skill was required. About 1894 I found that the method of killing was changed, and cattle were stunned with a hammer (as described by Mr. Strachey). I asked one of the owners of the factory what was the reason for the change in method, and he explained that with their routine of butchering, death in the former manner, was too rapid and complete, the slightest delay making the bleeding unsatisfactory. They had, therefore, substituted the stunning process.—I am, Sir, &c., IKyNMox.
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