I used to think this massive elevator took carcasses up into the building, but that is incorrect. Like beer brewing, slaughterhouses brought the cattle up to the top of Armour, and then lowered them down floor by floor. It’s an interesting machine.
A Blog detailing the beauty of St. Louis architecture and the buildup of residue-or character-that accumulates over the course of time.
I wonder the function of the “hooks’ on the side of the chain – ideas?
I would not think they were related to the actual attaching of the carcass, as they appear too close to the chain itself.
I assumed those were locks that kept it from moving too quickly. I don’t know, honestly, though. It’s not a very well-documented site.