St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1880-04-23

ehClrely gone, and until such time when
IL becomes proper to take it to the mar
ket Tor use. Mr.. Drew arrives early in
'ne morning, backs his wagon into
proper position, runs a side of beef or
PORK upon the trucks from the refriger-
ator' letting the same into the wagon
ana taking it to the market by six
O'CLOCK, where it is cut up in season for
ehe cart to take its trip through the viii
age winch trip usually lasts upwards
OF mali day. Here also are rooms for
',ying out the lard and .tallow, and ma
chinery for cutting meat and making it
INTO sausage. The lard is kept for home
trade while the tallow is run into bar
rels and sent to the Boston markets.
The hides are sold at the Centre village
tannery, the pelts to Morse g. Barrett.
down country dealers, and the veal
skins at the East village tannery.
Mr.. Sylvester, formerly of the firm of
Daniels 81 Sylvester, has been in trade
here nine years. The new company
now slaughter about 40 head of cattle
yearly, 16O veal calves, 200 sheep and
lambs, and salt about 20 barrels of pork.
They put up about so cords of ice year
ly, and they sell during this time 40
cords of manure at $500 per cord.
They run a cart daily, and they fire.
quently have orders to supply hotels
and boarding houses out of town. The
best days for the cart are Tuesdays and
Saturdays. In connection with their
own business they dc the slaughtering
for other parties, which keeps the
butcher busy all the time. Their bust
ness has averaged for the last three
years, about $4,000 to $4,000. We
go from this market, which has ever
been a popular one, to that of
WILLIAM DANIELS,
on Railroad street, who occupies a new
place, very neatly and tastefully az
ranged. Mr.. Daniels, brother of the
late A. M. Daniels, has been in this
place IA years and has driven meat
cart IL years. He runs cart every
day, and is helped by his nephew Fred.
In this market is splendid refrigera-
tor, the only one of the kind in town,
and which will hold five beeves at
once. He slaughters about 125 head
of cattle, 60 veals, and 100 lambs year
ly, and from one to two hogs weekly,
all of which runs through the cart or
market. A new feature of this place is
the imported beef, slaughtered in the
west, hung up in refrigerator cars and
brought here in just as nice condition
as one could ask. Mr.. Daniels takes
great pains with dried beef, which
comes from Chicago, is cut up, packed,
and picked in barrels, and dried here.
He has also a machine that slices the
same quickly and very nicely. From
April to July he sells from 400 to 500
lbs. weekly. He sells yearly 5000 lbs.
of ham, and from $500 to 1000 lbs. of
salt pork. His meat and grocery
trade amounts to upwards of $4,000
annually. His premises wear the as
pect of thought and care. Another
meat firm doing large business is that
of
SMITH AND MOORE,
whose works are situated at the Centre
village, but whose cart runs through
this village every day in the summer,
and four days in the week in the win
ter. Mr.. Moore attends to the buving
of the stock and the butchering. while
MIR. Smith runs the cart. They sIaugh-
ter annually about 275 head of cattle.
the majority of which are 3 and Years
old steers, $50 sheep and lambs, 2OOI
hogs, and IS veal calves. The lard they
sell through the cart, and the tallow,
which amounts to fIom 5000 to 10000
lbs. per year, is sent to market in bar
rels. Mr.. Smith has not missed single
trip the past year. This company sell
considerable at wholesale, and their
meats are of good qnality and cleanly
dressed. They have nice refrigerator
and the modern improvements, and are
a good company to deal with.
THE LOTHROPs,
who have been in business here over
two years, first in company with Mr..
Bush, and then alone, have worked up
a good trade and made themselves quite
popular with their customers. The re-
cent decease of F. T. Lothrop throws
the business into brothers. hands, who
intends to keep along with it. The
slaughtering is done at the Lambert
Hastings place, where everything is in
good order. Mr.. Lothrep butchers
head of cattle weekly, 100 lambs, and
100 hogs yearly, besides veals OCCASION
ally. Like the other meat men, he sells
fish, both salt and fresh, sausage, eggs,
and poultry in its season. Still another
aspirant for public patronage in this
line is the firm of
GRIGwARE AND CovENY,
who have established themselves since
the first of the year upon Railroad
street, and who have their butchering
done at Sylvester g. Gray's. They run
a cart daily, have a pleasant place of
business, and seem to be stirring among
the crowd like the rest of them. We
have now six meat carts, run by live
men, and who will say there are not a
good many mouths to feed in st. Johns
buryf Let us sum up the meat busi-
ness as it appears just at this time. try-