Omaha daily bee., 1883-01-17
A DAY OF SURPRISES.
From the COrn-CIib to the SauS-
ago Machine AMI Render
ing Tank,
The Adventures of a Nebraska
Hog in the Hands Of a
Lot Of Utilitatiaus.

Chicago II. bune.
Yesterday a. the uniin Sock
Yards OF Armour Il Co., a Nebraska
hog weighiag $50 pounds laid dow
n's .9RtIatoiu ltro. He WAS slsuyht.
9rod Ia company with II, Geo othcr
hogs ha'iug from kmsqs, Illinois and
Iowa.
Coming t, CAicago Thorsday, hi,
Nebraska hogahip was assigned quar-.
Terra III immediate proximity to . corn,
ON Yesterday, willis out for an air.
iLg, he was abducted aud put to death.
Lhis is tho story of hjs taking of:
lie was genSly urged up an Inclined
plane aud onto a covered bridge ex.
tending from the neighborhood of tho
corn bin to a hugo brick building.
Before, and rs far as the eye could
reach, no saw hogs. Behind, even to
the horizon where the clrn.hin mot
the sky, were hogs. Progress was
Glow aud difficult, for hogs hemmed
him In, and many tunes tried to
stampede him. Over the long GOV.
cred bridge fifteen abreast the uwerv-
ing lioe moved lazily until the swinish
roar, the cracking of great whip!ashes,
and the 500 pound hog from Nebraska
stepped from thu bridge into a shack
ling.pen. The prison was ten feet
long and eight feet wide. Great tim.
bers and thick planking made it 80
euro.
with tho representative from NJ.
oraska In the pen ut the time were
twenty common Kansas hogs and a
Oniosgo man with a Stacking chain.
STOPPING to the floor of the pen, the
man adjusted the chain around the
left hind leg, and
NEBRASKA WAS wHIRLED INTO THE AIR
az light as n cork.puppes. Head
downward and suspended by the leg
to q wheel which revoIvoG in a minia.
ture trGinway or %''rail," the knife was
applied to Nobraska's throat by a man
called a "stioker - ~hom Armour
~ Co., psy So 90 49,. ior practising
like atrocities at tho rate IF sixty a
minute.
The scene at the s'cnri 4 execu-
ton was Il to DO remembered. In
the rear of the Stacking pens were n
dozen mon cracking whips aud hurry.
ing he squealmg victims ahead TO the
chain shacklers and their throat
sitting accomplioes. Four hogs arc
simultaneously twitched up to tho
rail, four knives do their work, aud
thus the hog product of Chicago Is
multiplied with almost miraculous
rapidity. Doe "sticker"-the one
who tackled Nebraska yeoterday-dis.
posed Of 8. 500 hogs and did only an
ordinary day's work.
After a hogs throat is cut he Is nj.
lowed to hang twenty minutes. The
bloodiess carcass then pssseu down
from the rail- into the scalding tub,
where the temperature of the water is
100 degrees. In the tub he is turned
and kept moving by men who manip-
ulate him with polls and hooks. From
the tub the animal is scooped up by q
semi. circular rack, and thrown onto a
bench where the bristles are pluckec
for brushes. He hen travels through
the scraping machine, a wonderful 10,
bor.saviDg invention. Every portion
, of the body 10 exposed to the action
of steel brushes, adjusted on wheels
81 that the brushes are mechanically
governed in their operation by tho
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 Ia
severed, the gambrel strings of the
hind legs are cut, and the animal Ia
again holsted automatically to "a sec,
ond rail, and, suspended by the hind
legs, is sent spianing around to the
point where he Ia d%isembowled. This
is accomplished by one stroke of the
knife, and an expert will remove all
the internal organs at the rate OF
seven hogs a minute. Still depending
from the rail the carcass passes to the
washer, and the. to
H A FACER,
who dextrously removes tn lump OF
layers of fat from the face of the ham.
The next advance is to the l~ard.raiser,
who extracts the leaf-lard, This pro.
} duct ia carried to the lard tank while
the animal swings along to the ton
guer, and thence per rail to the hang.
ing room, where he Is marked" by
B being split down both sides the back
bone with a broadax, then scraped
again to insure perfect cleanliness, and
here left to hang with 5000 Other
hogs for from twenty four to forty,
eight hours. He 10 then trucke2 to
block of oak wood and subdivided by
ohoppirg 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 a spread.
room, an immense refrigerating do.
par ment, where the Temperature 1.
20 degrees ABOVE zsro. The spread.
room has a capacity for 10000 pieces.
Remaining in this temperature for
, forty eight hours, all animal heat
leaves the cuts, aod they are also thor.
oughly dried out by a patent process.
The succeeding stage Of advance is to
he curing room, where the meat ID
packed In hogshesds and picked with
salt, water, ssltpeter and sugar. The
curing o is kept at 3 temperature
of SO degrees. Above this apartment
aud also above the spread room is
THE LARGEST ICE.CHEsT IN THE ooUS-
TRY.
It's Dimensions are 2IOx40O. ard the