Name ______
Pd ______
Progressive Reform by City, State, and National Governments
I. City, state, & national governments were in need of reform:
A. Corrupt ______controlled city governments
B. ______used their wealth to influence politicians, encourage monopolies, & fight ______
C. Political positions were gained based on ______not merit
D. Corruption scandals plagued the national government
II. In the 1880s, reformers began to demand change in city gov’ts:
A. Reformers tried to end patronage (appointment based on ______) by passing the ______Act which required merit-based exams
B. Reformers tried to make gov’t more efficient & break the power of machines by shifting power to city commissions & managers
1. After a hurricane destroyed the city of Galveston, Texas politicians created the 1st ______gov’t; Rather than 1 ______making all decisions, a ______oversaw different aspects of local government
2. Other cities adopted this model, but added a trained city ______to carry out the day-to-day operation of government
3. Some cities created their own ______water, gas, electricity utility companies
C. These changes were much more ______& less ______than traditional city gov’ts
III. Progressive Reform in the States
A. Progressive reformers impacted state governments too:
1. Most states created commissions to oversee ______
2. States began ______railroads & other big businesses to help workers & promote ______
3. States passed laws limiting ______for children & women
B. The most significant state reform was governor Robert ______’s “Wisconsin Idea”:
1. Used academic “______” from the University of Wisconsin to help create state laws
2. Wisconsin was the 1st state to create an ______, form industrial commissions, & regulate railroads
C. Progressives helped make state governments more ______
1. Referendum: Citizens vote to increase ______for new programs
2. ______: Citizens can put an issue on a state ballot & ______to make it a law
3. Recall: Citizens can vote to ______an elected official
4. Most states had ______elections to allow ______to choose candidates, not parties
5. In 1912, the ______Amendment was ratified which allowed for the direct election of ______by the people
IV. Progressive Reform by the National Gov’t: President Theodore Roosevelt (1901-1909)
A. Theodore Roosevelt: A “Modern” President
1. VP Theodore Roosevelt became president after the ______of William McKinley in 1901
2. TR was a different kind of president
a. He thought the gov’t ought to take ______for the welfare of the American people
b. His agenda of progressive reform was called the “______”
3. TR was committed to a series of reforms:
a. Breaking up harmful monopolies (called “______”)
b. ______businesses such as railroads & the meat industry
c. ______of natural resources
B. Trustbusting
1. During the Gilded Age, Congress passed a series of laws designed to keep ______in check:
a. The ______Commission (ICC) was formed in 1886 to regulate railroads
b. The ______Act in 1890 made it illegal for companies to restrict trade
c. But neither of these laws were ______enough to control monopolies
2. Roosevelt saw the benefit of efficient monopolies, but wanted to control ______:
a. In 1902, the gov’t ordered the ______Company (a giant ______monopoly) broken up because it violated the Sherman Anti-Trust Act
b. The Roosevelt administration “busted” ______trusts in 7 years
C. Supporting Workers
1. In 1902, the United Mine Workers went on ______to demand higher pay & an ______work day
2. The anthracite coal strike lasted ______months & threatened the nation as winter approached
3. Unlike the Gilded Age presidents, TR did not side with the ______& break up the strike
4. TR forced both sides to ______or face gov’t seizure of the coal mine; The result was a “square deal” for both sides
D. Regulating Business—When muckraker Upton Sinclair’s ______ was published, Roosevelt pushed for regulation of the meat packing industry
1. Congress passed the ______Act in 1906
2. To ban harmful products & end false medicine claims, the ______Act passed in 1906
E. Conservation of the Environment
1. During the Gilded Age, corporations clear-cut ______& viewed America’s natural ______as endless
2. Roosevelt began the 1st national ______conservation program
a. The gov’t protected ______acres as off limits to businesses
b. The Reclamation Service to place natural resources (oil, trees, coal) under federal ______
F. The Legacy of Theodore Roosevelt
1. In 1908, Roosevelt decided not to run for ______as president
2. TR’s presidency was important because for the first time, the national government (a) regulated big business, (b) protected the environment, & (c) assumed responsibility for the welfare of ______& ______
V. Progressive Reform by the National Gov’t: Presidents William Howard Taft, Woodrow Wilson
A. The Presidency of Taft (1909-1913)
1. When Roosevelt decided not to run for re-election in 1908, his successor to the presidency was Republican William Howard Taft:
2. Like TR, Taft believed that the U.S. needed ______:
a. In his 4 years as president, Taft helped break up ______as many ______as Roosevelt
b. Created the Children’s Bureau & pushed for ______laws
c. Helped create ______for coal miners & railroad workers
3. But, Taft did not always ______the gov’t to solve problems & often sided with ______Republicans:
a. He angered progressives when he supported a high ______which helped ______
b. He allowed a cabinet secretary to sell ______acres of ______land to businesses
4. Progressive politicians hoped that TR would run for ______again
B. The Election of 1912
1. TR decided to run for president in 1912 but the ______Party picked ______as their candidate
a. TR created the Progressive (“______”) Party
b. Taft was the Republican nominee & the Democrats ran a reform governor, ______
2. Republican voters were ______in whom to support: Roosevelt or Taft
3. With the Republicans divided, ______Woodrow Wilson ______the election of 1912
B. President Woodrow Wilson (1913-1921)—President Wilson oversaw a great wave of progressive ______:
1. 16th Amendment created the 1st ______in U.S. history
2. 17th Amendment allowed for the ______of U.S. Senators
3. 18th Amendment outlawed alcohol (______)
4. 19th Amendment granted ______the right to ______(suffrage)
5. Created the ______to regulate the economy by adjusting the money supply & interest rates
6. The ______Anti-Trust Act limited the ability of companies to form ______& protected workers’ right to ______
7. The Federal Trade Commission monitored ______business practices
VI. The End of Progressive Reform
A. The Progressive Era (1890-1920) brought major changes:
1. Gov’t ______of big business
2. Improvements in U.S. ______
3. More ______for the people
B. But, the outbreak of ______in Europe distracted Americans & brought an end to the Progressive Era
Excerpts from The Jungle by Upton Sinclair
Section 1:-Let a man so much as scrape his finger pushing a truck in the pickle rooms, and he might have a sore that would put him out of the world; all the joints in his fingers might be eaten by the acid, one by one. Of the butchers and floorsmen, the beef-boners and trimmers, and all those who used knives, you could scarcely find a person who had the use of his thumb; time and time again the base of it had been slashed, till it was a mere lump of flesh against which the man pressed the knife to hold it. The hands of these men would be criss- crossed with cuts, until you could no longer pretend to count them or to trace them. They would have no nails, – they had worn them off pulling hides; their knuckles were swollen so that their fingers spread out like a fan. There were men who worked in the cooking rooms, in the midst of steam and sickening odors, by artificial light; in these rooms the germs of tuberculosis might live for two years, but the supply was renewed every hour. There were the beef-luggers, who carried two-hundred-pound quarters into the refrigerator-cars; a fearful kind of work, that began at four o'clock in the morning, and that wore out the most powerful men in a few years. There were those who worked in the chilling rooms, and whose special disease was rheumatism; the time limit that a man could work in the chilling rooms was said to be five years. There were the wool-pluckers, whose hands went to pieces even sooner than the hands of the pickle men; for the pelts of the sheep had to be painted with acid to loosen the wool, and then the pluckers had to pull out this wool with their bare hands, till the acid had eaten their fingers off. There were those who made the tins for the canned meat; and their hands, too, were a maze of cuts, and each cut represented a chance for blood poisoning. Some worked at the stamping machines, and it was very seldom that one could work long there at the pace that was set, and not give out and forget himself and have a part of his hand chopped off. There were the "hoisters," as they were called, whose task it was to press the lever which lifted the dead cattle off the floor. They ran along upon a rafter, peering down through the damp and the steam; and as old Durham's architects had not built the killing room for the convenience of the hoisters, at every few feet they would have to stoop under a beam, say four feet above the one they ran on; which got them into the habit of stooping, so that in a few years they would be walking like chimpanzees. Worst of any, however, were the fertilizer men, and those who served in the cooking rooms. These people could not be shown to the visitor, – for the odor of a fertilizer man would scare any ordinary visitor at a hundred yards, and as for the other men, who worked in tank rooms full of steam, and in some of which there were open vats near the level of the floor, their peculiar trouble was that they fell into the vats; and when they were fished out, there was never enough of them left to be worth exhibiting, – sometimes they would be overlooked for days, till all but the bones of them had gone out to the world as Durham's Pure Leaf Lard!
Section 2:-There was meat that was taken out of pickle and would often be found sour, and they would rub it up with soda to take away the smell, and sell it to be eaten on free-lunch counters; also of all the miracles of chemistry which they performed, giving to any sort of meat, fresh or salted, whole or chopped, any color and any flavor and any odor they chose. In the pickling of hams they had an ingenious apparatus, by which they saved time and increased the capacity of the plant – a machine consisting of a hollow needle attached to a pump; by plunging this needle into the meat and working with his foot, a man could fill a ham with pickle in a few seconds. And yet, in spite of this, there would be hams found spoiled, some of them with an odor so bad that a man could hardly bear to be in the room with them. To pump into these the packers had a second and much stronger pickle which destroyed the odor – a process known to the workers as "giving them thirty per cent." Also, after the hams had been smoked, there would be found some that had gone to the bad. Formerly these had been sold as "Number Three Grade," but later on some ingenious person had hit upon a new device, and now they would extract the bone, about which the bad part generally lay, and insert in the hole a white-hot iron. After this invention there was no longer Number One, Two, and Three Grade – there was only Number One Grade. The packers were always originating such schemes – they had what they called "boneless hams," which were all the odds and ends of pork stuffed into casings; and "California hams," which were the shoulders, with big knuckle joints, and nearly all the meat cut out; and fancy "skinned hams," which were made of the oldest hogs, whose skins were so heavy and coarse that no one would buy them – that is, until they had been cooked and chopped fine and labeled "head cheese!"
Section 3: Cut up by the two-thousand-revolutions- a-minute flyers, and mixed with half a ton of other meat, no odor that ever was in a ham could make any difference. There was never the least attention paid to what was cut up for sausage; there would come all the way back from Europe old sausage that had been rejected, and that was moldy and white – it would be dosed with borax and glycerin, and dumped into the hoppers, and made over again for home consumption. There would be meat that had tumbled out on the floor, in the dirt and sawdust, where the workers had tramped and spit uncounted billions of consumption germs. There would be meat stored in great piles in rooms; and the water from leaky roofs would drip over it, and thousands of rats would race about on it. It was too dark in these storage places to see well, but a man could run his hand over these piles of meat and sweep off handfuls of the dried dung of rats. These rats were nuisances, and the packers would put poisoned bread out for them; they would die, and then rats, bread, and meat would go into the hoppers together. This is no fairy story and no joke; the meat would be shoveled into carts, and the man who did the shoveling would not trouble to lift out a rat even when he saw one – there were things that went into the sausage in comparison with which a poisoned rat was a tidbit. There was no place for the men to wash their hands before they ate their dinner, and so they made a practice of washing them in the water that was to be ladled into the sausage. There were the butt-ends of smoked meat, and the scraps of corned beef, and all the odds and ends of the waste of the plants, that would be dumped into old barrels in the cellar and left there. Under the system of rigid economy which the packers enforced, there were some jobs that it only paid to do once in a long time, and among these was the cleaning out of the waste barrels. Every spring they did it; and in the barrels would be dirt and rust and old nails and stale water – and cartload after cartload of it would be taken up and dumped into the hoppers with fresh meat, and sent out to the public's breakfast. Some of it they would make into "smoked" sausage – but as the smoking took time, and was therefore expensive, they would call upon their chemistry department, and preserve it with borax and color it with gelatin to make it brown. All of their sausage came out of the same bowl, but when they came to wrap it they would stamp some of it "special," and for this they would charge two cents more a pound.