The Jungle by Upton Sinclair (easy to read books for adults list TXT) 📕

Elzbieta was used to working, but she found this change a hard one, for the reason that she had to stand motionless upon her feet from seven o’clock in the morning till half-past twelve, and again from one till half-past five. For the first few days it seemed to her that she could not stand it⁠—she suffered almost as much as Jurgis had from the fertilizer, and would come out at sundown with her head fairly reeling. Besides this, she was working in one of the dark holes, by electric light, and the dampness, too, was deadly⁠—there were always puddles of water on the floor, and a sickening odor of moist flesh in the room. The people who worked here followed the ancient custom of nature, whereby the ptarmigan is the color of dead leaves in the fall and of snow in the winter, and the chameleon, who is black when he lies upon a stump and turns green when he moves to a leaf. The men and women who worked in this department were precisely the color of the “fresh country sausage” they made.

The sausage-room was an interesting place to visit, for two or three minutes, and provided that you did not look at the people; the machines were perhaps the most wonderful things in the entire plant. Presumably sausages were once chopped and stuffed by hand, and if so it would be interesting to know how many workers had been displaced by these inventions. On one side of the room were the hoppers, into which men shovelled loads of meat and wheelbarrows full of spices; in these great bowls were whirling knives that made two thousand revolutions a minute, and when the meat was ground fine and adulterated with potato-flour, and well mixed with water, it was forced to the stuffing-machines on the other side of the room. The latter were tended by women; there was a sort of spout, like the nozzle of a hose, and one of the women would take a long string of “casing” and put the end over the nozzle and then work the whole thing on, as one works on the finger of a tight glove. This string would be twenty or thirty feet long, but the woman would have it all on in a jiffy; and when she had several on, she would press a lever, and a stream of sausage-meat would be shot out, taking the casing with it as it came. Thus one might stand and see appear, miraculously born from the machine, a wriggling snake of sausage of incredible length. In front was a big pan which caught these creatures, and two more women who seized them as fast as they appeared and twisted them into links. This was for the uninitiated the most perplexing work of all; for all that the woman had to give was a single turn of the wrist; and in some way she contrived to give it so that instead of an endless chain of sausages, one after another, there grew under her hands a bunch of strings, all dangling from a single centre. It was quite like the feat of a prestidigitator⁠—for the woman worked so fast that the eye could literally not follow her, and there was only a mist of motion, and tangle after tangle of sausages appearing. In the midst of the mist, however, the visitor would suddenly notice the tense set face, with the two wrinkles graven in the forehead, and the ghastly pallor of the cheeks; and then he would suddenly recollect that it was time he was going on. The woman did not go on; she stayed right there⁠—hour after hour, day after day, year after year, twisting sausage-links and racing with death. It was piecework, and she was apt to have a family to keep alive; and stern and ruthless economic laws had arranged it that she could only do this by working just as she did, with all her soul upon her work, and with never an instant for a glance at the well-dressed ladies and gentlemen who came to stare at her, as at some wild beast in a menagerie.

With one member trimming beef in a cannery, and another working in a sausage factory, the family had a firsthand knowledge of the great majority of Packingtown swindles. For it was the custom, as they found, whenever meat was so spoiled that it could not be used for anything else, either to can it or else to chop it up into sausage. With what had been told them by Jonas, who had worked in the pickle-rooms, they could now study the whole of the spoiled-meat industry on the inside, and read a new and grim meaning into that old Packingtown jest⁠—that they use everything of the pig except the squeal.

Jonas had told them how the meat that was taken out of pickle would often be found sour, and how they would rub it up with soda to take away the smell, and sell it to be eaten on free-lunch counters; also of all the miracles of chemistry which they performed, giving to any sort of meat, fresh or salted, whole or chopped, any color and any flavor and any odor they chose. In the pickling of hams they had an ingenious apparatus, by which they saved time and increased the capacity of the plant⁠—a machine consisting of a hollow needle attached to a pump; by plunging this needle into the meat and working with his foot, a man could fill a ham with pickle in a few seconds. And yet, in spite of this, there would be hams found spoiled, some of them with an odor so bad that a man could hardly bear to be in the room with them. To pump into these the packers had a second and much stronger pickle