Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1867-08-09

| years, can ohiy perform ~ one nth as last,
and the days work of the house is reduc-
ed TO one fifth Of its ordinary production.
The long room, in which the creatures
are put to death, scalded and japanned
presents, as may be imagined, most hor-
rible scene of massacre and blood--of
steaming water and flabby, naked CULVER
ing hogs-of men in oilskin suits all shin
ing with wet and grease. The rest of the
establishment is perfectly clean and agree
able. The moment The body of the ami
NAL is emptied, a boy mandates it from
hose, and then another boy pushes it along
the wire from which it hangs on wheel,
and takes it to its place in the cooling
room, where it hangs all night. This
cooling room is curious spectacle. 1t
contains two regiments of suspended hogs,
arranged in long, regular rows-one regi-
ment the result of to-day's operations, the
other of yesterdays. The cutting up of
these huge careasses is accomplished with
the same easy and wonderful rapidity.-
The first that we CHANGED to see cut to
pieces was an enormous fellow of six hun
dred pounds, and it was done in just one
third of minute. Two men tumbled
him over upon wagon, wheeled him to
the scales, where his weight was instantly
ascertained and recorded. Near by was
the cutting-table, upon which he was i'm
mediately Topped. Two simultaneous
blows with a cleaver severed his head and
his hind quarters from the trunk, and the
subdivision of these was accomplished by
three or four cuts with the same instru-
ment. Near the table are the open mouths
of as many large wooden pipes as there
are kinds of pieces in hog, and these
lead to the various apartments below,
where the several pieces are to be further
dealt with. Gently down their well-greas-
ed pipe slip the hams to the smoking de-
partment; away glide the sailing pieces
to the cellar, the lard-leaves slide softly
down to the trying-room; the trimmings
of the hams vanish silently down their
pipes to the sausage-room the tongue,
| the feet and every atom of the flesh start
on their journey TO the places where they
are wanted; and thus, in the twenty sec
onds, the six-hundred FOUNDER has been
cut to pieces and distributed all over an
extensive building.
The delivery of three finished hogs a
minute requires the following force of
men two pen men, one knocker-down,
one slicker, two bristle-snatchers, four
scrapers, six shavers, (who remove the
hair from parts not reached by the scrap
ers,) two gamble-men, one gutter, one
hose-boy, one slide-boy, one splitter, (who
fastens the animal open to facilitate cool
ing,) two attendants upon the cutters, one
weigher, two cleaver-men four knife-men,
one ham-trimmer, one shoulder-trimmer,
one packer, six ham-salters, one weigher
and brander, one lard-man, one book-keep-
er, seven porters and laborers--in all, fifty
men. The system, therefore, enables one
man to convert into pork thirty hogs day.
The proplietors of these packing houses
pay the owners of the animals sixty cents
each for the privilege of killing them, and
derive their profits from the refuse. The
bristles of hog are worth. seventeen
cents, his tongue five cents; the hair and
the fat of the intestines pay the entire cost
of killing, dressing and packing.
There is moral in all this. In such
establishments business which in itself
/ is disgusting, and perhaps barbarizing al.
most ceases to be so, and the part of il
which cannot be deprived of its disgusting
circumstances is performed by very few
individuals. Twenty men, in four months,
do all that is disagreeable in the Staying
of one hundred and eighty thousand hogs,
and those twenty men, by the operation Of
well known laws, are sure to be the per-
sons to whom the work is least offensive
and least Observation-Disclosures MoathM.