Five miles southwest of the city hall are the Union Stockyards, the greatest market of any kind in the world, covering about five hundred acres. When Chicago was only a small village, herds of cattle were driven across the prairies to be slaughtered in the little packing houses which grew up along the Chicago River. As the raising of cattle and hogs increased in the state, most of them were sent to the Chicago market, and the stockyards continued to develop until to-day they can hold more than four hundred thousand animals at once.
CHICAGO TO-DAY
Near the yards are the famous packing houses of Chicago, where over two thirds of the cattle, hogs, and sheep received in the city are slaughtered and prepared for shipping. The use, during the last forty years, of refrigerator cars has made possible the sending of dressed meats to far-distant points, and a great increase in Chicago's packing business has resulted.
WHERE CARS ARE MADE
Beef, pork, hams, and bacon from Chicago are eaten in every town and city of America and in many parts of Europe. Other products are lard, soups, beef extracts, soap, candles, and glue, for every bit of the slaughtered animal is turned into use.
