“After they had seen enough of the pens, the party went up the street, to the mass of buildings which occupy the center of the yards. These buildings, made of brick and stained with innumerable layers of Packingtown smoke, were painted all over with advertising signs, from which the visitor realized suddenly that he had come to the home of many of the torments of his life. It was here that they made those products with the wonders of which they pestered him so—by placards that defaced the landscape when he traveled, and by staring advertisements in the newspapers and magazines—by silly little jingles that he could not get out of his mind, and gaudy pictures that lurked for him around every street corner. Here was where they made Brown’s Imperial Hams and Bacon, Brown’s Dressed Beef, Brown’s Excelsior Sausages! Here was the headquarters of Durham’s Pure Leaf Lard, of Durham’s Breakfast Bacon, Durham’s Canned Beef, Potted Ham, Deviled Chicken, Peerless Fertilizer!”
A cook of roughly the same moment, setting down the same dish.
662. INGREDIENTS.--To every lb. of suet allow 2 lbs. of lean beef; seasoning to taste of salt, pepper, and mixed spices. _Mode_.--Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped ( but this is not necessary when the meat is minced finely.) _Time_.--10 minutes. _Average cost_, for this quantity, 1s. 6d. _Seasonable_ at any time.
Sources: The passage is from Upton Sinclair, The Jungle, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, boar stamp.