Clearfield Republican. [volume] (Clearfield, Pa.) 1851-1937, 1875-12-01
woNDERFUL OPERATION
now THE CINCINNATI HOG Is rAKHsI IN
HIshitNy AND DONE PoR. 14a ADi.fl

'lterlnR Witnlii lhe pfleI Hpace Ot tW'
and q half minutes hog loses its plac'
bin tho world as u portion Of the vital
llized creation and becomes 30 much ba
CON, ~ much sparerribs and such I
quantity Of lard, As the process in
wolves the personality of theIbog !,
some extent, We will begin with him il
bis living, breathing form lie is con
Ptained in an immense pen on tho grount
floor of the building, and there are .
good many Of bin, say five or six hun
dred AZ n time,i The porciue grunter,
having had their doom duly sealed
spoken their last words, and teariully
lapdpd around among their ailing and
spared companions u few locks of bris
Ties and mementoes, ire driven up
gapgway To- the slaughter-pen, where
an able-bodicd colored gentleman cIapt
chain around their hind logs, one NJ
a time, aud the pressure of a steam le,
rer jerks the struggling and loudly
squealing pig into the air, Heis now
suspended on u horizontal bar about
thirty feet long. The chain BY which
be. is ispspended slides along the bar
and beiqre he fairly comprehepds the
situation anotberman, CORY to the arm
lpitsu plupges a knife into his throat,
and taps the life current. lie squeals
Iand kicks about half a second, and DO,
fore the 'yiial spark has fed has be-
side himarecent comradcofthe pen, who
has met with the same misfortune, and
with him is on the way to meet his
Gadarene ANCESTORS. There j. con,
siant line Of stnck hogs passing down
this elevated bar, and when they get
70 the end of il they arc dead, and are
Pumped into. an enormous tank Of
boiling water The great personal
pride Of Il pig stlcker Is TO have very
little u any squcAling on the part Of 4
hogaiter he introduces his Knife into
his jugular. There was u gsubv on
deck yesterday afternoon, and the pigs
sqnealed good deal, SO much, in fact,
that bis assistants were disposed To
complninI sfnf Tfiti' ]Hiidflf lrlt
The hogs take their post mortem
warm bath, intoN hich they are plunged
from the iron rod, eight, and ten at d
time, and, by means Of revolving skid
operated by steam at one, end Of the
tank, are thrown out singly upon a
long wooden table, on which they are
scraped by twelve or fifteen men,
They start in rough, shaggy and dirty
at one end of the table, and reach tile
other end as clean and white as nav
be. At the far end Of the table one
man cuts off the head, another fiops
the bloodless trunk over 10 gang be-
low, who gut him, hang him up and
cool him off With d stream Of water.
The heading process is new here, We
believc, and comes from accphalous
Chicago. 1t is claimed that bycutting
off the head the hog is more speedily
cooled, and that the lard, tongue and
head pieces are got alta day Ii advance
ofhthe oldsnethod. The hams are also
faced and the inside fat taken out while
the hog is still warm, instead Of wait
ing LOT u 10 cool as formerly, and the
innovation Is said 70 be very advanta-
scVus' ,,iA. H..r HiiH'fip ~
When the heads have been cut of,
the entrails and fatty substances taken
!, vu' i' anu 'ne nams dressed, the cic med
hogs are hung on runways between
.no Jo's's Oh the arying room, and run
ivy ,"e 100 department TO cool Near
y al 'ne houses on the avenue will
pans aoout 3,2oO hogs on hoor.----
~ 'n's room when the hogs are sum.
.,cne'y cooi, tney arc cut up INTO all
l,,s Ino various FORMS or pork-hams, mid
J snouiucisi etc'' ana the men VINO
usI.epegeuHng use their knives and
's'iws WIN ,'ne shiii ana precision ofl
IN !; ana'om'st, cleaning a bone when It
70 ~ oc thrown away so perfectly that
= pu"gry uog wouid pass y by IN DIS
sus, o'nce tne ADOPTION q the new
'ao'nou oi taxing OH the heads and
nc'ng 'sn .ne mans ~ the killing room,
Nv. /, su''yrs WORK very iast and 70 much
out'1r J, !, a'uva''agc.' 10 cut up thous-
J, .,a nogs = now considered f'ssi, only affair
,up : work ior one man, and IN the
pury season even more than that mum.
ocr ~ cxsc,eo
~" .o' inc houses are supplied with
nugc iron vats extending iiom the XIII
mg room 'othe hoor ee.ow,in which
wy ln''y poruohs 81 the bog are bolled
OF steamed INTO lard, Az Improve
,ncnt SHOWN as "Caldwell's Manhead,
nus reccntly oeen made to these watts.
~ 's mahhead IN the centre OF the
oo''o'n oi tne iinnk instead oflati the
s'u''s " ~ the ole tanks, and utility
y 1tp tnpl wnen inc cooking process IS
Io'np'c'c, ~ y opened ana inc chow
w " n'"sn hs the refuse OF the
laru y called, drops out at once. The
on 'anks'ba to cool 30 rs to allow a
n'ah ipigo INTO them and shovel out
'he "chowder and that generally re-
CURED TWO or three hours. when the
'ard Is done" u IS pumped into an el-
evated galvanized receiver called The
iz's-zag,y some thirty by twelve feet
sqnare, ana ilt'yersed by CUTTERS ag-
gregating y length nearly four hun.
urea 'eet; The lard having, passed
these cutters passes through
Y long .p'peto another receiver, from
Ia al. l..