The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1872-09-20
NATIONAL PORK PACKERS
CONVENTION.
Adoption Of Rules for the Trade.

CINCINNATI, September 10.-The Ma.
tional Pork PackerS' Convention reassen.
bled this morning. B.
The motion on which the rule was
adopted yesterday with reference 10 tho
taxes on bulk meats, was reconsidered
and the rule 90 amended as to allow be.
tween the first Of June and first Of No.
vember meats to be washed with cloth in
cold water. lAb'O 4,
The following rules were then adopted
Mess pork shall be cut and packed from
the sides OF well iatted hogs in strips, the
hog TO be firstsplit through the back bone,
or II split on one side mnst have IN equal
proportion Of hard and soft side, as they
are termed. VI ,si,s1ual
Must be packed and properly fianked
and not back stripped, 1866 pounds Of green
meat numbering not over sixteen pieces,
including Q regular proportion Of flank
and shoulder Of four layers placed on the
edge without excessive bruising or crowd.
ing) packed into each barrel, with not less
than forty pounds Of good foreign or forty.
five pounds OF good domestic coarse salt,
and filled full Of clear brine as strong as
salt will make Il; the pork TO be cut as
reasonably uniform In widthsas possible
Date Of packing and number Of pieces
in each barrel must be branded on the
head with metallic brand, marking iron,
or stencil, at the time Of packing.
Clear pork from extra heavy sides Of
well fatted hogs, cut, selected and packed
inthe same manner as mess pork, the
back bone and half the rib next the back
bone taken out. ,f,,g
Extra clear pork, the same aS clear, ex-
cept all rib and back bone must be taken
out.
Mess, ordinary or thin mess, Of hogs
reasonably well 1atted, too light for mess,
cut, selected and packed In the same man
ner as mess, and the same requirements
as to weight, number and pieces to the
barrel, not 10 exceed twenty-five.
Rump pork should be trimmed with
only enough taken Otto make them neat
and smooth, with the tail cut off close;
each barrel to contain 200 pounds ol
green meat, packed with the same quan.
tity and quality OF salt as meas, the number
ofpieces branded on the barrel.
Extra prime pork, made of heavy un.
trimmed shoulders, cut into three pieces
leg cut of close to the breast, 200 pounds
Of green meat into each barrel, with the
same quantity and quality Of salt as mess
Prime mess pork made Of the shoulders
and sides Of nice, smooth, fat hogs, weigh.
ing from one hundred to one hundred
and sixty pounds each, net; regularly cut
into square pieces, as nearly -four pounds
each as possible; shank cut off close to
the breast; barrel TO contain 200 pounds
Of green meat, In the proportion Of twenty
pieces Of shoulder and thirty pieces o.
side cuts, packed with twenty pounds o
coarse salt and eight ounces OF saltpetre
prime pieces should be cut clear ol blade
bone; shoulder pieces not to exceed ninety
pounds TO each barrel.
Hams shall be cut short, well rounded
at the butt, properly faced, shank cut just
above the hook joint
Rough sides made by splitting the hog
through the backbone, or, If split on one
side OF the backbone, an equal proportion
Of hard and soft sides must be delivered
on sales 10 make them standard.
Short or clear rib Iniddles, with back
bone taken out and hench bone sawed
down even with face or side feather, OF
blade bone not taken out, edges lef
smooth and sides not backstrapped Of
flanked.
Short clear sides with backbone and
ribs all taken out, and hench bone sawet
down smooth, and even with face OF sid,
feather or blade bone not taken out, edge
left smooth and sides not backstrapped o.
flanked.
Cumberland cut, part Of the neck ant
all the shoulder and side left together II
one piece, leg cut of below the knee Joint
shoulder, ribs and neck bone taken out
blood vein lifted and cut out, and back
bone taken out and hench bone sawel
down even with face Of side, edges LEI
smooth and not backstrapped or fanked
and both ends properly trimmed.
1v Long rib middles are prepared the sam
as Cumberland, except all the shoulde
bone must be removed and leg cut o.
close TO the brisket.
Long clear middles, prepared th
same SIS long rib, except that all sid
ribs must be removed.
Shoulders, cut as nearly as possible be
tween the second and third rib and clos
as possible to the back part Of the fort
arm joint, butted of square on top, th
neck bone and short ribs taken out, bloc
vein lifted and cut out, the breast fla
, trimmed of and the foot cut Of Just abov
the knee joint. :.
Packed hams and shoulders, to be size
when prepared, light, medium and heav
separately as near as practicable, numbt
) Of pieces, green weight and date OF pacl
ing branded on the head Of the package
, or keg, TO be branded with metallic letter
.. marking iron or stencil at the time {
, packing.
English meats, pieces classified as ligh
medium and heavy packed separately I
1 nearly as practicable, in boxes made
fit the different sizes.
New Scooperage-barrels made fro
we'll seasoned burr or white oak, FRI
from Objectionable sap, slaves five. eight
of IN inch thick, thirty inches long; heat
r eighteen inches, one inch thick in cent
and three.eighths at the head; hoo
Q hickory or white oak; barrels not le
!. than Ills hooped, and tierces for han
!. beef or lard, thirty.two inches Ion
|. twenty to twenty.one inch heads; STAY
Il chamtered at head; quality Of stavcs al
6 hoops same as barrels; slaves three.qua
ters OF an inch thick, heads same as ba
n rels hooped.
). The adoption Of the rules having be,
It concluded on motion OF DIr. Hamilton
Il st. Louis, 1t was declared that all rul
must be Justly and liberally constru
1t and that no property should be condem
). ed on mere technecalities. f
A resolution offered by MI Dolly,
New York, was adopted, providing Ii
i four hundred 10 four hundred a
f filty pounds, net, should constitute q b
Il Of Cumberland cut middles; from 10
!. hundred and seventy.tive TO five hundr