White Cloud Kansas chief. [volume] (White Cloud, Kan.) 1857-1872, 1858-12-16
white Cloud Pork House.

opposite side Of the river, and witnessed
the operations there going on. The cs,
Enlistment is large. and constructed up.
on the most convenient plan. The bull
dings are of wool. but are pnt up in the
most substantial manner 1t viii be {
sufficient guaranty that the buildings and
inside arrangements are gotten up in thu
best manner, when we state that they arr
principally the workmanship of Messrs
Wakefield & Payne, Of this place. thar
whom better mechanics cannot be found
in the West. The buildings were plan
ned by Mr.. Noble, who has been, for thu
last fifteen years. foreman of Mr.. Bailey
Pork establishment in Illinois.
The water in the slaughter house is
heated in large steam boiler. The live
hogs are driven into large pens, from
which a narrow cangway, Of sufficient
width to admit but one hog at time,
leads to an elevated platform. Upon this
platform the hogs are driven, where a
man is constantly employed in knocking
down and sticking them. A sliding door
is then opened, inside of which is a large
vat Of hot water, heated by steam con-
Quoted from the boiler by means Of q
pipe. The hogs are thrust into this and
scalded. when they are taken out on the
opposite side, and placed upon table or
platform, where q number of hands are
engaged in scraping them. From this,
they are taken to place conveniently ar
ranged near by, where they are hung up,
and number more hands are engaged in
cutting them. This being done, they are
washed with. water conveyed through
pipes, and then left to cool.
In this slaughter house are two i'm
mensc wooden tanks, into which the en-
trails are placed. and the lard rendered
from them by means of steam. This lard
is used for mechanical and manufacturing
purposes-made into lard oil, and applied
to purposes other than cooking. The
Indian squaws are on hands with their
dainty wallets. grabbing up the hearts,
livers, and such "traps," and our cred
brethren" are living high. this Winter,
and are not half famiShsd, as heretofore. =
After the hogs have cooled, they are
hauled to the packing house, large bull
ding situated a short distance from the
slaughter house. Here they are weighed,
and then cut up. They are first placed
upon large block, where they are be-
headed, 6etooted. and quartered, with
huge cleavers. The hams and shoulders
are taken to another block, where they
are trimmed. The sides, hams and
shoulders are then tumbled through trap
door, into the cellar, where they are salt
ed and packed down. In this building
are furnace and kettles, where the clean
fat is boiled, after which it is put into a
large press, and pressed out into barrels.
Mr.. Noble, the Superintendent Of the
establishment, bounces about "like pea
on hot griddle." He seems to DO eve
rywhcre at tho same time. keeping the
hands moving. and directing them when
necessary. There appears to be no tire
in him.
This establishment is a great benefit to
nearly all classes It helps the farmer,
by creating demand for hogs, and adj
vancing their price, because of compe-
tition. 1t gives constant employment,
and fair wages, to large number Of
hands, who would otherwise have re-
manned idle all Winter. 1t will furnish
many persons with meat through the
Winter, who are not able to put up q
supply. 1t makes the neighbolhood
brisk and lively, and will build up an
important branch of trade, which must
be vast benefit to our place, and to tn.
surrounding country. Mr.. Bailey has
been at a heavy expense in getting tn.
establishment into operation. and de-
serves the utmost success. which we trust
he will realize--and present prospects
are favorable to such result.