Daily Republican., 1885-08-01
III |" q 7llllHEI-aaNT
City Dressed Beef.
Ia FLOURI0nInG CITY ENTER
PRIsEIN WHICH EVERY BODY
ISINTERESFE
THE BEEF WE EAT.

Notwithssanding all that has been
Isaid about bad beef In the Wilmington
markets, q close investigation will show
that there is but little for complaint In
that respect, and that Wilmington has
about as good il not considerably better
beef than many Other cities of it's i'm
Iportance and Aze. Amongst legitimate
butchers it is but seldom that they ever
get hold of a quartar Of beef that will
: not stand the closest inspection. That
there is bad beef in market cannot be
Idenied, but il 10 mostly confined TO
few SINNERS with but little cone eience,
and but little regard for q ct aEaeter for
honesty.
II The manner of furn ishinR beef for
, market has very materially changed
within q few years past. Formerly
! butchers nearly all Killed their own
beef. but nov some fveor siz men
lido nearly all tho slsuehtering that
lis done in WILMINGTON. The same
market Formerly nearly every butcher
looked out fox his own capply OF beeves
lbut now two men furnish Is per cent.
L of the beeves needed in Wilmington.
, These two men are James Sawd0n,
Jr., and Joseph H. Gould. But few
, lave any idsa ofthe number Of beeves
these two men kill for the Wilm ington
market. To get some idea and to zee
Ehow it was done, q representative of
. fthe REPUBLICAN spent an hour yester-
Iday in going through the slaughter
sham bles Of these two'gentlemen in the
lby street running in from Second near
tTatnall and from Tasna1 above Second.
? Here is q yard capable Of holding three
: lor four hundred cattle without crowd
r ing. 1t is generally supposed that cat
8 tie pens and slaughter houses are filthy
t.,A &l,x,vv ~ lxr
| In passing from slaughter pen to slaugh-
' ter pen and through the yards, we were
particularly struck with the cleanliness
i. that prevailed and the entire absence
of foul odors. There was the unavoid-
able odors attendant upon the slangh-
Itering OF cattle, but these as matter OF
. course had tn be looked for, and not
= being tainted were easily endured.
. 1t takes about half hour for butcher
land his two assistants to dress and
halt beef ready to be put into the
b Refrigerator.
le Messrs. Sawdon and Gould gather
st their cattle almost entirely from Eas-
tern Pennsylvania, Maryland and Vir.
!ginia. These States embrace some of
the best grazing lands in the United
.. .ates, and the beeves purchased are
N exceptionally fat. The distance 10 so
short that the cattle can be transported
'sI These gentlemen named kill for mar
IL ket about 126 head of cattle and 100
head of sheep each week. Close by
their Strengthening establishments they
have extensive erefrigerators on Tatnall
~ ~ street. in building formerly owned by
IL the late Herman Ahrens. There are
two refrigerators in the building,
lone each forMessrs. Sawdon and Gould
ce Although these two gentlemen carry
tn ON Strengthening side by side and have
refrigera tors in the same building. on
st, the same floor, they are not in partner
w ship Each of these mammoth rsfrigera-
Ic- tors are 15 by 40 feet and II feet high.
on At the entrance are q pair Of Fair
se banks scales, upon which the beef is
ihung in quarters and weighed, after
!. (which IL is rolled back on q wheel and
A. iron track into the refrigerators. Some
idea of the ice used in these refrigera-
st tors may be gathered from the fact that
y it took Sl17 to pay for ice for IL days.
he A vessel is now on its way here, proba-
bly, is here by this time, with 225 tons
liz OF ice from Bangor, Maine. 1t is taken
out there in blocks from Ia to 20 inches
thick. 1t takes about 7C0 tons of ice
70 to run the concern one: Summer. and
: Z the ice chambers Of the refrigerators,
which hold about 800 tons, are kept
constantly filled.
70 The refrigators are kept at about 45
OF degrees Fahrenheit. The meat is never
20 frozen but simply made hard and solid.
U, Meat slaughtered on Friday afternoon
"a is hard and ready for Saturday noxn.
.s ing's market by remaining in these re-
u frigators over night The beeyee after
" being slaughtered are cut in halves,
0. hung in thres rows in each OF the re-
~ frigerators, leaving room. for butchers
" to walk. between the roga to select
either large or small .quartars md
halves. A person going into one OF
these refrigerators on a hot afternoon,
as like yesterday afternoon, is glad to get
-, out in the sun again in Ave minutes
III time.
on Messrs. Sawdon and Gould employ
.ts about II men and head of horses in
1is carrying on their establishments. Thets
Vi wagons may be seen every Tuesday
9 and Friday afternoons, espec tally busy
y. running to and fro to all the market
1 ne houses supplying the butchers with
IN i, beef, fresh, hard and cold from the re-
N' frigerators; These gentlemen say they
have completely cut away the Chicago
beef trade of the city, which in fact
never had very deep hold, and their
~. beef has the advantage of being raised
10Y within hundred miles at least of Viii
ny mington of being slaughtered here al
li' home where everybody can see all
W. ~. about it, and know exactly what they
'ns are purchasing and using in theii
OF families.
1tf They are as well prepared to SHY
10 beef by the refrigerator process to Chi
TO- cago as the butchers OF Chicago are Il
ht' ship 1t to Wilmington. They at frs
tried the Chicago beef, but found i
would not work, when they then en-
gagged in preparing home beef for tn,
IIai market upon the same principle, ant
dn lis the patronage they received is the bes
, es, evidence of their success. The trade o
~ ,ro this Wilmington enterprise is rapid.
"a growing. and reef is now sent regularl!
a"i au to nearly all the towns on the peninsula
@er @ A beef slaughtered on Thursday is iai,
;" upon the butcher blocks in the mea
stores of Chrisfield, and sliced off Oh
Friday evening. The dispatch witt
- , which beef is sent to all sections is re
ass markable, and the neatness and cleanli
th ness about the place il no less remark
,et able. The city dressed beef enterpris
wo is grand success, and to it the citizen
ace are indebted for better beef than the
wv ever had before.
small Wares.