Clearfield Republican. [volume] (Clearfield, Pa.) 1851-1937, 1881-08-10
NEW SERIES--V0L. %, NO. 81

ticed men, In less than seven minutes
whole OK is cut up. In the slaughter
ing season over five hundred men arr
employed, powerful fellows, who are
good.hearted and harmless characters
in spite of their bloody occupation, and
Notwithstanding the fact that their
nourishment consists almost exclusive.
ly of meat, The dexterity with which
they handle the knife excites astonlsh.
ment. The meat is separated from the
bones, as If the knife were guided
through soft butter. One hundred
and fifty to two hundred oxen can be
handled in this way per hour.
The greatest cleanliness prevails. A
plentiful supply Of water is obtained
from the river for washing. The
slaughter house is rooted with iron
and glass, and railway connects il
with the principal buildings of the
establishment.
The raw material is conveyed in
various ways from the slaughter housc.
The hides are salted, the horns stored,
and the tongues are cooked and pre-.
served in tin cans The best pieces, as
free from fat as possible, are used for
the manufacture of the extract, while
the inferior pieces are made into taSajo
(meat salted and then dried in the air),
which is favorite article of food for
the black population OF Brazil and the
West Indies. The fatty parts furnish
material for the large tallow buying
houses. Vhe refuse and ofal are dried |
and made into fertilizers.
The meat for the manufacture of the |
concentrated extract is freed from fat
and gelatine, and passes through the
following processes
First, il passes through four cutting
machines, which discharge it into nine
large wrought iron tubs, each one hold.
ing five thousand kilogrammes. In
these the meat with an equal weight
of water is heated to boiling. Then
the liquid passes through pipes into an
invented by Prof Max Pet
where il is clarified and sepa.
rated from the fatty part. Air pumps
carry the remaining fluid mass into
two reservoirs placed seven meters
higher, from which it passes INTO the
apparatus after it has gone
through several strainiug processes.
The evaporating is effected in five
arge reservoirs, each having hun.
ired disks of the same material, which
revolve in the liquid then the extract
remains quiet in other reservoirs until
he next morning, when it is placed in
.wo cast iron kettles surrounded by
lot water jackets, each containing
10000 liters of the extract, where it is =.
'educed to uniform mass. Then :
amples are taken which are subjected
o the careful tests of the chemist Of
he establishment. If these turn out J
o be perfectly satisfactory asto purity, !;
roma, and consistency, the extract is
hacked in tin chests, each containing
me hundred pounds, and sent TO Eu, :
ope. Packing the extract in small
tone jars for the retail trade is done
t the general depot in Antwerp. y
The cooked meat remaining in the :
.ettle is dried in the air, and with the Il
ddition of few nutritive salts, and
forward being ground, is manufac.
'..ss' ss'eO- VnU nJ7u6iICu nIeaU'EOOu iaO,n.
Connected with the establishment =
re tin, locksmith, and joiner shops, 4
oundry, pump works, steam cranes, =,
tc. The company import coal from !, i
.ngland at great cost, from 1000 to i
900 tons being consumed yearly. =,
-Four thousand tons of salt are con- = :;
nmed yearly for sailing the hides and :, y
asajo. y "
The cattle slaughtered for the ex- y
ract are at least four years old, as l.,
ounger animals will not supply " ""
.rong extract y
1t is necessary to speak Of the great :, y
alre and extensive use of the extract, \
5 II is everywhere acknowledged to be =,
standard article.-.ScieHtifc American. II Il