frigerating plants for the preservation of surplus
supplies till the demand in the market above calls for their delivery.
Each market hall is devoted to a separate section of produce, and the
cellars below are correspondingly distinct, so that there is an absence
of confusion, orderliness is ensured, and rapid deliveries facilitated.
Across this underground space from north to south run three roadways,
while down the center, from east to west, a further broad aisle is
provided, with an equipment of great hydraulic lifts. There are nine of
these lifts altogether for heavy consignments, while each stand-owner
in the market has, in addition, a small lift connecting his stand and
storage cellar.

Both market halls and underground cellars are so constructed as to
facilitate ventilation and complete cleanliness. The floors are of
concrete and every stand is fitted with running water, with which all
the fittings have to be scoured every day. There is both roof and side
light, and ample ventilation, while the entrances are wind-screened, to
prevent dust. Electric light is used underground, and the cellars are
inspected as strictly as the upper halls, to ensure due attention to
hygiene. In the center of each market hall there are offices and
writing rooms for those using the markets. In the restaurant 150 can be
served with meals at one time, or they can be accommodated with seats
in the beer-garden.

Associated with this market establishment is a great cattle market and
range of slaughterhouses on a neighboring site. The live cattle market
dates back for centuries, but the present accommodation was only
completed in May, 1904, at a total cost of $1,600,000.

Last year 809,508 animals were sold, including 432,159 swine and
234,457 calves. In the slaughterhouses 713,228 of these were killed,
besides 2,619 horses and 97 dogs. About twenty-five per cent of the
animals reach the market by road from neighboring farms, while
seventy-five per cent come by rail. For the inspection of all flesh
foods there are very strict rules, enforced by the chief veterinary
surgeon, Dr. Mueller, and a staff of specially trained assistants. As in
Berlin, extensive bathrooms are provided for the slaughterhouse staff,
and baths are available at nominal charges. Though the new market halls
have not been established long enough to provide a definite financial
statement, the live-cattle market and slaughterhouses do afford an
indication of the success o