Bozeman avant courier. [volume] (Bozeman, Mont.) 1872-1882, 1877-09-20

the hide was taken from the bullock. al
st. Louisans will give praise tor the hon
OF having the largest Of the three factors
in the world for canning and preservir
fresh beef, a brief description of which
appended as follows:
On the lst of .]apnary last the st. Lou
Beef Canning Company leased the lar.
building which stands on the nort!l-ea
corner OF Poplar and Fourteenth street
and 1T once began fitting it up for the
business. On the lst of March steam wa
turned on and the canning of beef con
menced. The building has been great
enlarged since March. and the main bull,
ing and additions now cover one-half
block. running from Fourteenth tlroug
height.
The slaughtering is done by the cOmpa
ny 1t the National stock yards. and tw,
hundred and fifty heeves are killed and can
ned daily. None but the tattest young cat
tie are used. and after they are slaughterc,
the meat is packed in refrigerator cars ant
brought directly TO the doors of the can
ming establishment. where it receives I'M
mediate attention. being lmloadcd and re-
packed in the immense packing rooms
Which are cooled by the frig gid atmosphere
emitted from an icc-house, in which is
. stored 1900 tons OF ice.
1t is impossible for Il reporter to describe
all the means employed 1T the factory in
preparing the meats for the cans. for the
reason that much of the process is secre I.
known only to the proprietors, but the
first room on the ground floor is occupied
by about twenty-five operatives. deNteriollS
in the use of clcavers and butcher knives.
who are separating the meat from the
bones. The meat is then carried to the
cooking rooms in the top of the building
by large elevators, While the bones are
sent out by wagons and sold to the bone
retinerics.
After being thoroughly cooked the meat
is shot down through the numerous
chlstcs to the floor below. where it falls
upon tables running the entire length of
the room. l57 feet. and is there eagerly
seized by tie hundred operatives and pack
ed into cans of various sizes. holding two.
four. six and fourteen pounds. The cans
are OF a conic;ll shape. into which the meat
is packed so hard that one ponnd of this
meat is equivalent to two pounds of that
bought from butchers = including the
amount of bone which accompanies every
cut. When the top of tie can is cut OIL
only few gentle taps on the bottom OF
the inverted can is required to cause the
meat TO crop out into Il solid body. from
Which slices OF any desired thickness NAV
be cut. and. with a little seasoning. is ready
for immediate Use.
One of the most interesting departments
IF the f;lctory is that in Which the tin cans (
IRE made. The propretors at first gave
he contract for making the packing vessels
o j. ii. POcock, who did the work at his
;lctory on Cherry street, but the demand /
or the meat soon became so great that it
VAS utterly impossible for Mr.. Pocock to
make the cans at his old establishment fast
'nough. He therefore ordered special
to be made by foundry in
BROOKLYN. n. y. and in one month after
he order was given the machinery was
eceived and placed in the factory under
lis direction. This room is about % feet
n width and 100 in length. 1t is well
He'd with active workmen and machines.
very part OF tie cans is stamped, and the
tcilties are SO complete that 10000 cans
re completed daily, and yet this depart
lent has to be run constantly to its full
apacity in order to keep sufficient sup
ly on hand.
In another very large room on the see
nd floor is an army of sprightly girls
orking with great activity. aliixing ill,l- ,
linated labels to the cans. The inability ,
the proprietors to get labels printed
lpidly enough has been Il source Of great ,
1noyance to them, and in Il short time. :
oubtless. a printing department will be
lded to the institution.
The qualifications of the buildings are al !
ost as numerous and confusing as the :
issages in a labarynth, and it would be !
Ext to impossible for one unacquainted. :
ithout IA guide. to go through the entire
IL,
ith the canning directly. is the shipping :,
'Om. which is on the second floor. 1t is
re that the cans are packed into wooden :,
'Xes. which are labeled in colors. and the
'Xes are then sent shooting down an in i
inc into the wagons waiting for d load. !,
I'd are then taken to the freight depots
ON whence they are distributed to the ~
,rts of the world.
There is a retail department connected =
th the establishment, where delicious \
nlerlOins, succulent roasts, and the :,
Ssh, juicy and lllcious canned corn beef. ;,
nned ham and canned beef tongues are :,
Ill. The tenderoins and rCasts are not =,
cked, but sold as they are in the butcher Il
ops. tenderlOins being retailed at tif- g,
IN cents, and roasts at seven cents Der =,
und. h,
The reader would doubt this assertion 90
we not accompany it with the follow i,
. explanation:
The Beef Canning Company have con- m
ct by which they get their beeves m
ughtered and brought to the door of II
.ir establishment for twenty-seven cents 81
: head; there is no part of the beef ~.
sIed, not even the blood. as all the re- 70
e is sold to various rendering companies, cb
blood being used for making oilclotis. So
e saving of what is wastage to the +,
chers; amounts to az immense fortune 10,
rly in the number o: cattle used by the ~
ming Company. Another very great ,
'antage the company has is in having III,
best buyers in the country constantly sh,
attendance at the National Stock Yards. no
0 buy from one hundred to one tholIs- IN.
cattle daily. lit
ne VI 'he most noticeaDie results 10 the KIN,
Louis stock market, by the operation He
he Beef Canning (,omnanV il tho ,