We entered an immense low-ceilinged room and followed a vista of dead swine, upon their backs, their paws stretching mutely towards heaven. Walking down to the vanishing point, we found there a sort of human chopping machine where the hogs were converted into commercial pork. A plank table, two men to lift and turn, two to wield the cleavers, were its component parts. No iron cog-wheels could work with more regular motion. Plump falls the hog upon the table, chop, chop; chop, chop; chop, chop, fall the cleavers. All is over. But, before you can say so, plump, chop, chop; chop, chop; chop, chop, sound again. There is no pause for admiration. By a skilled sleight of hand, hams, shoulders, clear, mess, and prime fly off, each squarely cut to its own place, where attendants, aided by trucks and dumb-waiters, dispatch each to its separate destiny—the ham for Mexico, its loin for Bordeaux. Amazed beyond all expectation at the celerity, we took out our watches and counted thirty-five seconds, from the moment when one hog touched the table until the next occupied it place. The number of blows required I regret we did not count.
Frederick Law Olmsted, A Journey through Texas (New York: Mason Brothers, 1860)