Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1888-08-10
BEEF, BLOOD, BONES.
WHAT IS DONE BY A BIG CATTLE
SLAUGHTERING FIRM.


Ind.-Whae Becomes of the Parts of
Steer Not Used as bodybuilding Odd,
and Ends.
The steer Is hanging by leg to strong
iron chain, and the hide strippers are busy 1t
Is the rule in all packing houses for special men
70 skin special parts Of the hides, and this is
one reason why packer hides are SO strictly
hike in trim and take Off, and why the
tanners are usually willing to pay a cent per
pound more for these hides than for those
taken off in the country tow ms. The hide,
then, is thrown into the hide cellar, a cool,
pleasant place in the Hammond house, $50
feet wide by about 300 feet long, with another
,ne il progress of building. The first thing
;he cellar men do is to sort the branded and
unbranded green hides into separate piles,
and it is remarkable how expertly and rap
Idly this is done by the old hands, Next
comes the sailing and packing away in piles.
Coarse Syracuse salt is used in preference tc
all other kinds. 1t takes about three weeks
10 summer and four weeks in winter to thor
oughly cure hides, although when tanners
are in hurry little less time is given by
mutual agreement and by using necessary
precautions
UTILIZING THE BLOOD.
The first run Of the blood from the cut
throat of the animal is collected in round,
shallow pans, which are trucked to cool
shelves, where coagulation soon follows, and
then the albumen is dried and sold to button
manufacturers, to be speedily made up for
the use of the unsuspecting public, who are
thus blood stained, as it were, in a highly
artistic fashion. Coagulated cattle blood is
also used by calico printers for dying turkey
red, and in the preparation of red liquor for
printers work. Dried blood serves to clarity
wines, syrups and other thick solutions In
Scandinavia it is made into kind of good
bread for the poor. Doctors have recon-
mended the drinking of warm, fresh cattle
blood in cases of pulmonary diseases.
From the heads are carefully taken small
pieces Of meat, which go to the sausage fac
Tory. The horns find ready sale to comb and
knife haft makers, being softened by heat
and nodded into numerous articles. The
quits, after scrupulous cleansing, are packed
In tierces and shipped to dealers in sausage
castings. Triple is a nutritious and cheap
food, and it is produced from the animals
stomachs, which are cleaned, boiled, scraped
and placed in kegs for consumption. Triple
Is sometimes picked, according to the de-
mand from buyers. The legs are steamed
for what glue they contain, and also to soften
the hoof, from which is extracted the cele-
brated meats foot oil, which is valuable for
keeping shoes soft and waterproof. These
boots are finally ground up and sold to fer
tili7e1ss The shin bones, after being boiled,
are in request f for knife handles, being shipped
to Europe The Sheffield manufacturers in
England convert these shin boiGiees into handles
for spoons and knives, backs for footnf- ID
nail brushes The jaw bones are sawed in
two, in order to extract every possible vestige
Of glue from them. To go to the other end
Of the animal, even the extreme portion Of
the tail Is cut off and sold to the manufact
urers of curled hair.
SAVING THE ODDS AND ENDS.
The bladders, when dried and prepared,
form useful coverings for the transportation
of GLACIERS putty, for oilmen, druggists, etc.,
and are valuable for placing over the jars
In which the careful housewife lays away
her preserves and pickles. The kidneys,
ivers and lights are sold fresh to surround
Ing butchers stores, or sent in refrigerator
cars to distant points. The tongues are cum
ningly curled, put into air tight cans, and
find their way to many village at home
and abroad, where they are useful for pic
MICS and cold collations.
Hot tanks are great Jewelers., and every
scrap of sinews, loose bones or small rough
pieces is boiled down to threads and frag-
ments, and the liquor, when drawn OFF and
cooled, produces glue or other available
material. Even the dirt and residue at the
bottom Of the tank is sold as ''tankage" for
fertilizing, and refuse blood is eagerly col
lected and turned to account in refneries.
Now we come to the utilization Of the
fat. Oleomargarine is made as follows:
The caul and best parts of the fat of the
cattle are boiled down to a thin, transparent
oil. Fresh milk is brought every morning
10 the packing house for mixing with this
beef oil The milk and oil are poured into the
churn together, and little pure prime lard
Is added to cause the mixture to flow more
EASILY from the churn, which is driven rapidly
by machinery till the yellow globules separ-
ate This semi liquid mass drains into a
large ice cooler for short time Then these
globules are taken and kneaded together care
fully, drained and the mass is sailed by
special machinery with good clean, English
dairy salt. The oleomargarine is colored by
common annatto seeds, as used in all diaries,
and thus prepared is put into clean white
linen cloths by neat looking girls, and, as
ready for sale, is difficult to distinguish from
real butter in taste or color
Tallow is made by boiling the rough pieces
Of fat. The OK tail meat and bones consti-
lutte the chief luxuries obtained from cattle
Each car of beef carries a certain number of
tails, which are mostly bought by the hotel
keepers. Even the udder from young, dry
cow, when nicely corned and boiled, is very
good eating. The OK gall is used for lini-
nents, for the mixing Of paints, cleaning
clothes, carpets, etc.-Shoe and Leather Re-
porter.