Below the toll house and the market generally are vast cold storage cellars and refrigerating 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. Müller, 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 of municipal administration in Munich. Last year the income was $416,500 and the expenditure $410,100, thus showing a profit of $6,400. The new produce halls are certainly the best equipped in the world, and the only element of doubt as to their success arises from the fact that three old-fashioned open markets are nearer the center of the city and for that reason are even now preferred by many retailers. This fact emphasises the importance of selecting a central position in establishing a municipal terminal market.
France
Paris has one of the most skilfully organized municipal market systems in Europe. The chief food distribution center for the 3,000,000 Parisians is established at the Halles Centrales, a series of ten pavilions covering twenty-two acres of ground and intervening streets. Altogether this great terminal market has cost the city more than $10,000,000.
Most of the pavilions are entirely for the wholesale trade, but some are used as retail markets to a limited extent. Retail traders are being decreased gradually, so that whereas in 1904 there were 1,164 retail stands there are now only 856.
The total receipts of the Halles Centrales and thirty local markets amount to $2,100,000, of which about $1,000,000 is profit. There is a general advance in the wholesale trade, but the local covered markets or marchés de quartier, are not progressing in the same way, so the city does not quite maintain a steady level of market profit.