Morning journal and courier., 1883-01-20
Cutting Up a POrker.
The Experiences er a Nebraska Hog In a
 Chicago stock-Yard.

Chicago Stock-Yard.
 From the Chicago Tribune.l
 Coming to Chicago Thursday, his Nebras 1 ka hogship was assigned quarters Tn 1mmedl
 ate proximity to corn-bin- festeroay 1 while out for an airing, he was abducted anc
 put to death. This is the story of his taking of: He was gently urged up an inclined
 plane and on to @ covered bridge extending l from the neighborhood of the corn-bin to a
 huge brick building Before. and as far as
 the eye could reach, he saw hogs. Behind, 1 even to the horizon where the corn-bln met
 the sky, were hogs. Progress was slow and 1 difficult, for the hogs hemmed him in, and
 many times tried to stampede him. Over | the long covered bridge fifteen abreast the
 swerving line moved lazily until the brick 1 building was reached. A rush, a swinish
 roar, the cracking of great whip-lashes, and the 95O-pound hog from Nebraska stepped from the bridge into 8 shackling-pen. The prison was ten feet long and eight feet wide. Great timbers and thick planking made it secure. -1-9 With the representative from Nebraska in the pen at the time were twenty common hogs and Chicago man with shackllng chain. Stopping to the floor of the pen, the l man adjusted the chain around the left hind | leg, and Nebraska was whirled into the air as lightly as a cork-puppet. Head downward and suspended by the leg to 8 wheel which revolved in a miniature tramway or "rail :" Gu0 ku1I6 WhS Appll6O IO N6DEASklh buEOdb UJ a man called ''sticker, :" to whom Armour & Go. pay $3 50 a day for practicing like atro. cities at the rate of sixty @ minute. The scene at the second of execution was one to
 be remembered. In the rear of the shack ling pens were dozen men cracking whips and hurrying the squealing victims ahead to the chain shacklers and their throat sitting accomplices. Four hogs are simultaneously twiched up to the rail, four knives do their work, and thus the hog product of Chicago is multiplied with almost miraculous rapidity One s'sticker''-the one who tackled Nebras- ka yesterday-disposed of $500 hogs and
 did only an ordinary days work.
 After hogs throat is cut he is allowed to
 hang twenty minutes. The bloodless carcass then passes down from the rail into the sealding-tub, where the temperature of the
 water is 150 degrees. In the tub he is turned and kept moving by men who manipulate him with poles and hooks. From the tub the animal is scooped up by semi circular rack, and thrown on to a bench where the
 bristles are plucked for brushes. He then travels through the scraping- machine, a wonderful labor-saving invention. Every portion of the body is exposed to the action of steel brushes, adjusted on wheels so that the brushes are mechanically governed in their operation by the size of hog which is being cleaned. Emerging from this machine six men with long knives remove stray bris- ties, and the carcass is showed along to the end of the block where his head is severed, the gambrel strings of the hind legs are cut, and the animal is again hoisted automatically to second rail, and suspended by the leg is sent spinning around to the point where he is disemboweled. This is accomplished by one stroke of the knife, and an expert will remove all the internal organs at the rate of seven hogs minute.
 Still depending from the rail the carcass passes to the washer, and then to the ham. facer, who dextrously removes the lump or layers of fat from the face of the ham. The next advance is to the lard-raiser, who tracts the leaf-Iard. This product is carried to the lard tank while the animal swings along to the tonguer, and thence per rail to the haneing-room where he IS "marked' by being slit down both sides the backbone with a broadax, then scraped again to insure per feet cleanliness, and here left to hang with 15,0OO other hogs for from twenty-four to forty eight hours. He is then trucked to block of oak wood and subdivided by chop pers into hams, shoulders and feet. These, in turn, pass to benches where trimmers carve out the short ribs, short clears, long clears and fat backs. The hams and shoul- ders drop to the floor below as fast as they are trimmed, while the cuts drop into the cellar and are trucked to a spread-room, an immense refrigerating department, where the tarnneratprs 3. is tNsantv=ei0ht lleorees above zero. The spread-room has capacity for 75, ,O00 pieces. Remaining in this tem- perature for forty eight hours, all animal heat leaves the cuts, and they are also thor oughly dried out by patent process. The succeeding stage of advance is to the curing room, where the meat is packed in hogsheads and pickled with salt, water, saltpeter and sugar. The curing room is kept at a temper ature of thirty eight degrees. Above this apartment and also above the spread room is the largest ice chest in the country. It's di- mansions are 210x40O, and the ice is twenty two feet in thickness throughout After be- ing stored for about seventy days it is then fit to smoke. The storage capacity of the establishment is S0,0O0 tierces of hams shoulders and lard, 125, ,000 barrels of pork and 100, GOO empty packages.
 When the long clears are trucked into the cellar they are put in salt remaining ten days, when they are resulted and piled up again after the fashion of cordwood After the third salting they are stored for sixty days and are then pronounced cured meat. At present there are about B, GOO, 900 pounds of cured meat on hand. The smoke house has hanging way thirty-six feet high and capacity of 5o,0oo pounds The heat to which hams and shoulders are subjected is supplied by hardwood sawdust. From the smoke-house the next journey is to the sew ingroom, where the ,porcine bundle is wrapped in paper, covered with cloth, stitched up, and the whole covered with yellow wash. The wash is composed of chrome, flour, glue, etc, and is intended to protect the package from the flies. After this the label and the packing-r room, and the ham begins it's marketable career. There is room for 5000, ,000 pounds of ham in the store room adjoining the smoke house.
 Meantime a portion of this 85O-pound Nebraska hog has been travelling through the sausage machine, and finally appears in the disguise of smoked bologna, pork strands, or the festive Frankfurter One machine in the sausage department chops 15,OOO pounds of meat per day, and the total product is 50 900 pounds every 24 hours.
 In the case of hog weighing $50 pounds a goodly proportion of that bulk finds its way to the lard tanks. Here it is subjected to an intense heat, and solution is added to cut the dirt and settings from the greasy deposit. The air and steam are forced from below up through the fluid. carrying the i'm pure matter to the top of the tank, whence it is skinned from the surface. The refined lard is then removed to an agitator, through which cold water is pumped, and from this ag1tator or Jacket is drawn off in required quantities from three pound. can to 335- pound tierce. After standing twelve hours the lard is ready for shipment.
 In the canning department the visitor recognizes another section of his Nebraska His tongue occupies handsomely labeled tin can, while the meat from his head has been carefully removed and fills a can bearing the inscription, "English Brawn." His feet reappear in boneless canned dis | euise here we have him again in heal-cheese and tripe, and again he turns up either pot