Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1884-04-01
BUTCHERTNG BEEvES.
now r.rY Amn AL sLAoon.EanD
rse yswssh mode of Ki,iins the Animals
nov every Particle Of 5000 Reeves

Now 1Ofk, brookiyn anu yoISoy wy
cousumc in round numbers 1900 beeves
avery week, besides great numbers OF |
calves. sheep aud hogs. The supply cores |
mostly from Illinois and Kentucky, Chi.
caro- being the distributing point In the |
cattle trade Of tho West. Few state |
cattle are slaughtered there. Those /
becyos will average IN price from $40 to |
siO0 per head, fine Christmas animals |
ranging from si00 to $3.50. They will
weigh from 800 to 500 pounds gross, and
will generally net from Ga to 6S per cent.
Of their live weight.
A bullock il useful from the tips OF bis |
horns to the end of his tail. No part OF |
him liz wasted, hut all is put to some use
and given a commercial value. Most OF
the si,uphtering is done along the East
river. between Forty-third and Forty
seventh streets, aud II Is interest
inc TO observe the progress OF au
animal from the Tins it reaches the
slaughter house until IL is ready for the
cook. In the locality named the weeks
killing amounts TO 5000 head. besides
about n, coo calves aud sheep The slaught.
cring is done by the Jewish method-all
the slaughtcrers are Jews, who follow the
business for life, aud who perform their
duties under n special license from the
synagogue. No Jew can kill without
license. The old Mosaic law is carried out
10 the letter its principles being the avoid
auce of torture aud the freeing the carcass
of all blood The method is as follows
The animal is driven into q small pen or
enclosure, into which opens door from
the gallows or windlass. A rope from the
gailows is dcxterously fastened about the
left hind leg, above the hook joint, aud
passed 10 front of the right leg Aturn OF
the windlass tightens the rope and
draws the animal backward into the open
door, gradually raising its hind feet from
the ground until in its struggles to get its
right loot over the rope, and unable long
or to resist tho sideways pressure, it falls
over on its left side, its hind parts sus.
pended in the air, aud only its head aud
shoulders remaining on the floor. The
butcher then comes with murderous
blade Of the finest steel, two inches wide
and two feet long, square pointed, and as
sharp aud keen as q razor. He grasps the
now passive animal by the nose, and by a
sudden movement turns the head over till
the tips OF both horns rest on the floor.
The position is such that the throat is
stretched and the animal cannot turn back
its head. With single stroke Of the
knife the head is nearly severed from the
body. Another turn is given to the wind.
less and the dying animal hangs there till
life is extinct aud every drop Of blood is
drained from the body. 1t is skinned in
the usual way, and once more the Jewish
slaughterer assumes control. IL Is hu
duty TO "Open" the carcass and test III
quality. When an aperture is made h
inserts his hand and arm to feel If tn
lungs, liver and heart are in their props
places and in good condition. The lung
may be grown to the ribs, the liver ma
be swollen with gall, the hear may b
diseased, hut he can tell instantly thei
condition. Ii all is right inside he Pre-
nuuuces the animal "Cosher" and place
leaden seal upon it il otherwise, b
calls it 'Trafer," and il goes into the sal
as second or third class. No strict Je'
will buy beet that has not the leaden sei
on it, and ho never eats the forcquarteI
lest some blood may remain there. Ger
tiles are not SO particular.
Whom the iutGstnes aro removed th
fat, lover joints aud head are cut of an
tbs carcass is saved In halt down the bac
boue and hung in the salesrODm, Tnes
halves arc then carefully trimmed, tn
coating Of fat, called the rail-"
stretched over as much as possible an
held by wooden pins driven in the flesh
The thin tissue OF flesh over the ribs, out
side, is carved with fancy figures, leaves
flowers OF lattioed, and the natural con
traction, causel by cooling, curls up th,
edges. This part of the beef goes TO tn,
retail dealers. Tho head is skiuned auC
bOned, the tongue IL cut out aud sold, auC
all the h5sh that can be cut off is used 70
sausage Tho bony part goes into tn
manufacture OF fertilizers and rs turuG'
into ground bone. The horns are con
verted into combs, umbrella tips, hor
iswelry, whistles and toys. The =" slug,
or inner surface of tho horn, is used tC
III. 4,
also used for making glue and meats foe
OIL. Everyone knows what becomes OF ii
hide. The best OF the hair, which com,
oil in the tanning process, is careful
washed aud dried aud baled, and is sol
for the manufacture of shOdGy blanket
The poorer quality OF hair is worked int
mortar by brick masOns and plastereT
The switch" or long tuit of hair at u
end of the tail is used for making ha
mattresses The heart aud lver are eat,
10y those who are fond of them. The 4
goes iuto olcomargarino or into oil, d
manufacture of which has gown to
wonderful extent.
Every drop of the blood is saved al
converted iuto fertilizers with the int,
tines and olfal. Large factories arc bu
for the purpose, and at Forty fourth stre
and East River ia one estabiishme
which uses the blood and refuse frC
6O00 bcevCs every week tn oflii
used fresh every day. Ii is not allowed
lie over long enough to become tainte
thus the usual fearful odOrs of the slaug
ter house arc avoided. The blood
caught in barrels and hauled into Il
factory, where it is poured into Lar
tank on the ground floor, from which il
pumped into immense verticIo boil,
situated on the second floor, their Low
ends reaching down through tho floor in
the drying room. When filed, the
boilers are hermetcaly sealed aud su
jected To straining process under
pressure of so pounds to the square iuC
1t requires but few minutes to "cook
blood there being SO much albumeu in
that II soon coa2ulates when heated.
IL then drawn oil At tue bottom of /
boilers IN the "drying room, when IL
put into huge sacks OF cocoa mating a
subjected to hydrastatic pressure, Viii
expels all moisture aud leaves the BLOOD
dry, dusty substance, more Tesembl
brick dust than anything else. Bones q
DIAL undergo a similar process. WI
they come from the boilers, wheIe Il
require to DO steamed for fourteen no
and sometimes longer, they look like 81
with o sprinkling of whitO gravel
white gravel is bone which may easily
crushed between the thumb aud fO
linn rl..sl.