So through various yawning holes there slipped to the floor below⁠—to one room hams, to another forequarters, to another sides of pork. One might go down to this floor and see the pickling-rooms, where the hams were put into vats, and the great smoke-rooms, with their airtight iron doors. In other rooms they prepared salt-pork⁠—there were whole cellars full of it, built up in great towers to the ceiling. In yet other rooms they were putting up meat in boxes and barrels, and wrapping hams and bacon in oiled paper, sealing and labelling and sewing them. From the doors of these rooms went men with loaded trucks, to the platform where freight-cars were waiting to be filled; and one went out there and realized with a start that he had come at last to the ground floor of this enormous building.