The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1883-02-08
CUTTING UP A PORKER.
The Experience OF u Nebraska Hog IN -
Chicago Stock Iard.
Hoh,Me tHicngo 1rDu"c.

Coming 70 Chicago Thursdav, his Ne.
braska hogship was assigned quarters in
immediate proximity to corn.bn.
Yesterday. while out for an airing, he
was abducted and put to death. This is
the story Of his taking.oiF: lie was
gently urged ~ an inclined plane and
on to a covered bridge extending from
the neighbprhood Of the corn bin to Il
huge brick building. Before, as far As
the eye could reach, he saw hogs. Pro.
grcss was allow 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 lazily until the brick building was
reached. y ruafI, swini.h roar The
cracking of great whip lashcs, and the
SU pound hog from Nebraska stepped
from the bridge into shack ling .ren.
The prison was ten feet long and ciyh,
feet wide. Great ,imbers and thick pL.nk.
ing made ii secure.
With the representative from N,bIa,ka
in the pen at the time were twenty com
mon Kansas hogs and u Chicago man with
Stacking chain. STOPPING to the floor
Of the pen, the man adjusted the chain
around the left hind leg, and Nebraska
was whirlcd into the air AZ lightly as a
cork puprct. Head downward and sus-
pended 10y the leg to Il wheel which re.
volved III 4 miniature tramway or "rail, :"
the knife WAS applied to NebraSka's
throat By man called ",iicker," to
whom Armour " Co, pay $3.50 day for
practicing like atrocities at the rate Of
sixty II minute. The scene at the second
of execution was one to be remembered
In the rear Of the shackling pens were :.
dozen men cracking whips aud hurrying
Tic sIucaling victims ahead 10 the ci,ain
shacklcrs and their throat elitting accom-
plices. Four hogs are simultaneously
twitchcd up to the rail, four knives do
their work, and thus the hot, product of
Chicago is multiplied with almost MIRA.
culons rnpidty. One "s,ickcr," the one
who tack led Nebraska yesterday, Ispos
ed Of 5000 hogs, and did only an ordina-
ry days work.
Aftcrr hogs throat is cut he is allowed
TO hang 20 minutes The bloodess car.
cass then passed down from the rail into
the scalding tub, where the tempe ra.urc
of the water is $50 degrees. In the tub
he j, turned and kept moving by men
who manipulate him with poles and
hooks. From the tub the animal is
scooped up hy semi micircular rack and
thrown on to a bench where the brslies
are pluckcd for brushes. He then tray.
els through the scraping machine, n
wonderful labor saving invention. Every
portion Of the body il exposed to the nc
ton Of steel brushes, adjusted on wheels
SO that the brushes nrc 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 brstles,
aud the carcass is showed along To the
end of the block where his head s sever
ed, tho gambrel strings Of the hind legs
are cut, and the animal is again hoisted
automatically to second rail, and sus-
pended by the legs is Remt spinning
around to the point where he is discm.
bowled. This is accomplished hy one
stroke of tho knife, and an expert will
remove all the internal organs at the
rale of seven hogs a minute.
Still depending from the rail the cur
cass passc, to the washer, and then to the
ham fncer, 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
ionguer, 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 rs hours. He il then trucked TO a
block Of oak wood and subdivided by
choppers into hams, shoulders and feet.
These, i'll turn, pass to benches where
trimmers carve out the shot ribs, short
| clears, long clears and sut 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 a spread ROOM, an immense
rcirigerating department, where tho tenn
perature ia 2S degrees above zero. The
spread room has IL capacity for 10000
pieces. Remaining in this temperature
for iS hours, all animal hea. leaves the
| cuts, and thcy are also thoroughly dried
| oat by d patent process. Tao succeeding
/ stage of advance is to the .uring room,
where the meat is packed in hogsheads
| and pickled with salt, water, saltpetre
and sugar. The curing-ro is kept at
n temperature Of 3S degrees. Above this
apartment and also above the spread room
| is the largest ice. chest in the country.
Its dimensions are 2l0x400, and the ice
is % fee. in thickness throughout. AZ
ter being stored for about 20 days i, is
then fit 10 smoke. The storage capacity
Of the establishment is $4,000 tierces of
hams, shoulders, and lard, l25,0OO bar.
rels Of pork, and 100000 empty pack.
ages.
When the long clears are trucked into
the cellar they are put in salt, remaining
ten days, when they are resalted and pill.
ed up again after the fashion Of cord.
wood: After the third sailing they are
stored for sixty days, and aro then pro.
nounced cured meat. AT present there
are about 35,000.O0O pounds Of cured
meat on hand. The smoke house has a
hanging way thirty.six feet high and n
capacity Of $4,000 pounds. The heat 10
which hams and shoulders are subjected
is supplied by hardwood sa1dust. Fforl
the smokehouse the next Journey j.. TO
the saving room, where the porcine Jun.
die is wrapped in paper, covered with
cloth, stitched up, and the whole covered
with yellow wash. The wash s com.
posed OF chrome, flour, glue, &c, and is
intended to protect the package from the
flies. After this the liable and the pack
ing. room, and the ham begins its marke.
table career. There is room for 8, 100000
pounds Of ham in the storeroom adioin.
ing the smokehouse.
Meantime portion of this $50. pound
Nebraska hog has been travelling tn rough
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