Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1881-08-04
MAKING BEEF EXTRACT.
The Disposal of Cattle in South
America.

The Disposal of Cattle in South
America.
The cattle breeders of the United
States are often confronted with the
statement that the enormous herds of
South America or Australia will soon
come into competition in the markets
of Europe, but yet only the most prim-
tive uses are made of these cattle, one
of the leading methods of disposal be-
ing the making of beef extract, de-
scription of which is given as below in
the London Field:
The killing season lasts from Janua-
ry to June, as many as 1900 a day
sometimes being killed for seventy
days in succession, without single
break. This year the average was 1000
head a day to kill or dispatch, for the
process is so quick and skillfully con-
Quoted, the latter seems the more fit
term to use. The bullocks are all Of
the choicest herds, and in splendid
condition. They are decoyed by two
trained builocks from the larger outer
corral down long passage about half
mile long, boarded in on both sides
to height Of about ten feet, until they
come into a smaller corral next TO the
dispatching post, when this inaer cor
raj is filled with about 100 head of cattle.
A man standing on the top throws a
lasso round the two horns of one of
the lot; this lasso is drawn by two
horses on the outside, mounted by a
couple of poems or farm boys, who in
this manner drag the bullock on 10 a
sliding truck up against bare.ser, at
which stands the matador, who with
one sharp and energetic plunge of a
short knife in the back of the neck
sewers the spinal cord, when the ami
NAL Instantly falls down insensible and
is dragged out on the truck to the
charge of other men, who in turns per-
form different functions in a most skill
full manner.
One man drives long knife and cuts
open the heart; another catches the
blood in large wooden vessel, and
pOurs it into barrel close at hand,
whence it is taken with other parts of
the Offal to the digester, and boiled
down with bones, cuttings, etc., for qua
no. Another man commences to dis
embowel the carcass, another to fay it,
and several others to cut the meat off
the bones; and another cuts the head
off, another takes the tongue out, and
others with large axes cut the bones up
into small pieces. The process occu-
pies less than seven minutes.
All the fat, the coarser tissues and
sinews, are separated from the flesh
and boiled down, and reduced to tallow
in different qualities. The bones and
coarser fibres are, after coming out of
the digesters, dried and spread out to
dry on large, fiat places covered with
tiles, put into mills and ground up into
bone-dust and guano. The guano
yields seven per cent of ammonia to
thirteen per cent of the regular Peru.
Wan guano, and by its sale covers the
enormous expense of 1000 tons of coal
imported by the company per season
from Cardiff.
The tongues are taken to separate
room, where they are washed and scald-
ed, after which they are placed in round
tins, with small hole i'm the centre of
the top, and then all boiled together,
and before they cool down the little
air-hole in the centre is soldered up.
The tins are then taken to another
room and vanished over, to prevent
them from rusting, after which they
are packed in wooden boxes, contain
ing four dozen each.
The most important process of all,
however, yet remains. The meat when
stripped off the bones and divested of
all cartilage matter, fat, sinews, bones.
ETC., is hung up for one day to settle,
and then it is taken to another part of
the building and put through a num-
number of sausage choppers, after
which it is carried in buckets, the con-
tents of which are weighed to an ounce
and put into dozen mighty cauldrons,
through which steam is elected. Soon
it becomes light beef tea.
Great attention is paid to this part
of the process, so as to stop at the
right moment, for it will not answer
to wait until the fibre of any muscle in
the meat should soften, for this would
injure the quality of the extract, and
for this reason less than fifty per cent
of the nutritive quality is extracted in
thin beef tea. This flows from the
watts in very pale straw color. The
liquid is forced through various tubes
through different sieves and cauldrons
until its bulk is materially reduced
this process being repeated until all the
water is evaporated and only pulpy
paste remains, so familiar to us all as
"Leibig's extract Of meat"
In this manner one bullock weighing
800 pounds is reduced to substance
of seven pounds. This is sealed up in
tin cases about one foot square, con
tanning 100 pounds, and sent to Ant
werp. where, at the branch establish
ment there, it is made up into smalle,
packages for expectation all over tn,
world. How curious to reflect tha
each of these little tin boxes of on,
foot square contains the extract O
about fourteen head of cattleI
Saving Faith.
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