The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1883-02-08
CUTTING UP A PORKER.
The Experience OF - Nebraska Hog In Is
Chicago Stock-iHrd.
from Tie ChicuyD 7rAuuc.

| rune "c '"'tHJ1 1'"H'"'
Coming to Chicago Thursday, his Ne.
braska hog'hip was assigned quarters in
immediate proximity to e corn.bin.
| Yesterday, while out for an airing, he
was abducted and put to death This is
the story Of his taking.oT: He mas
| gently urgci up an inclined plane and
on to & covered bridge extending from
the neighborhood Of the corn bin to a
huge brick building. Before, AS far ~
the eye could reach he saw hogs. Pro-
gre.s was slow and difficult, for the hogs
hcmmcd him in, and many times tried TO
stampede him Over the long covered
bridge fifteen abreast the swcrving line
moved lazly until the brick building was
reached a rush, swinish roar the
cracking Of great whip lashcs, and the
Sjp pound hog from Nebraska stepped
from the bridge into shacking pen.
The prison was len feet long and eight
feet wide. Great timbers and thick plank
ing made il secure.
With Tie representative from Nebraska
in the pen at the time were twenty com.
mon Kansas hogs and q Chicago man with
Il siacklng chain. STOPPING to tile Goor
Of the pen, the man adjusted the chain
around the left hind leg, and Nebraska
wa! wliirIcd into the mir as lightly rs a
cork pnrpet. Head downward and sus.
pended by Tie leg to wheel which re.
vulrcd III Il miniature tramwCy or "rail,"
the knife was applied to NebrasEa's
throat by q man called "slicker," to
whom Armour ~ Co, pay $3.50 day for
| practicipg like atrocities at tie rate Of
sixty minute. The scene at the second
Of execution was one TO be remembered.
In the rear Of the shackling pens were Il
dozen men cracking whips and hurrying
the s9uealing victims ahead to the chain
slack!crs and their throat Sitting accom-
piicc5. -Four hogs are simultaneously
twitchcd up to the rail, four knives do
their work, aud thus the hog product Of
Chicago is multiplied with almost mira
culous rapdity. One "s,icker," the one
who tackled Nebraska yesterday, dispos.
ed of $500 hogs, and did only an ordina-
ry days work.
After hogs throat is cut he is allowed
to hang 20 minutes. The bloodess car
cass then passed down from tho rail into
the scalding tub, where the temperature
Of the water is $50 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
scoopch up by Il semi circular rack and
thrown on to 4 bench where the bristles
are pluckcd for brushes. He then trav.
els through the scraping machine, n
wonderful labor saving invention. Every
portion Of the body is exposed to the ac-
tion Of atecl brushes, adjusted on wheels
80 that the brushes are mechanically
governed in their operation by The size
Of the hog which is being cleaned
Emerging from this machine six men
with long knives remove stray bristcs,
aud the carcass is showed along to the
end of tho block where his head is sever
ed, the gambrcl strings Of the hind legs
are cut, and the animal is again hoisted
automatically to second rail- and sus-
pended by the legs is sent spinning
around to the point where he is discm-
bowled This is accomplished hy one
stroke of the knife, and an expert will
remove nll the internal organs at the
rate Of seven hogs minute.
Still depending from the rail the car
cass 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 extracts the leaf.lard
This product is carried to the lard-tank
while the animal swings along to the
tonguer, and thence per rail to the hang
ing room, where he is marked" by be-
ing split down both sides the backbone
with broadax, then scraped again to
ensure perfect cleanliness, and here left
to hang with $4,000 other hogs for from
"a to 4S hours. He is then trucked to n
block of ouk wood and subdivided by
choppers 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 shoulders drop to the floor
below as fast as they are trimmed, while
, the cuts drop into the cellar and are
trucked to spread-room, an immense
rcfrigeratng department, where the tenn
perature is % degrees above zero. The
spread room hasa capacity for $4,000
, pieces. Remaining in this temperature
for is hours, all animal heat leaves the
cuts, anti they are also thoroughly dried
out by patent process. Tho succeeding
stage of advance is to the curing. room,
where the meat is packed in hogsheads
i, and picked with salt, water, saltpetre
and sugar. The curing room Is kept at
temperature of 3S degrees. Above this
apartment and also above the spreadr room
, is the largest ice. cheat in the country.
. is 90 feet in thickness throughout. Af-
ter being stored for about 20 days it ia
. then fit TO smoke. The storage capacity
Of the establishment is $4,000 tierces OF
} hams, shoulders, aud lard, $4,000 bar
rels OF pork, and 100000 empty pack
, ages.
q Wien the long clears are trucked into
the cellar they are put in salt, remaining
| ten days, when they are resulted and pill
. ed up again after the fashion of cord
wood: After the third sailing they are
stored for sixty days, and are then pro.
nounced cured meat. At present there
are about S5,0o0.0O0 pounds Of cured
! meat on hand. The smoke house has a
, hanging way thirty.six feet high and a
capacity of so, 900 pounds. Tie heat to
which hams and shoulders are subjected
is supplied by hardwood sawdus.. From
!. the smokehouse the next journey is to