Wichita eagle., 1888-06-30
7 BEEF, BLOOD, BONES.
WHAT Is DONE BY A BIG CATTLE
= isLAUGHTERlNG FIRM.


Scenes In Packing House at Hammond,
Iud.-That Becomes Of the Parts of .
Steer Not Used as Bodybuilding Odds
and EndA
The steer IS hanging by a leg to strong
iron chain, and the hide shippers are busy. It
is therule in all packing houses for special men
to skin special parts OF the hides, and this Is
one reason why packer hides are SO strictly
alike IN trim and take Off, and why the
tanners are usually willing to pay cent per
pound more for these hides than for those
taken of in the country TOW as The hide,
then, is thrown into the hide cellar, a cool,
pleasant place in the Hammond house, $50
feet wide by about 800 feet long, with another
one il progress of building. The first thing
the cellar men do Is to sort the branded and
unbranded green hides into separate piles,
and it Is remarkable how e1pertly 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 TO
all other kinds 1t takes about three weeks
in 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 coagulatiop 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 IL were, in highly
artistic fashion Coagu]ated 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 ED 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 60 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
CUTS, after scrupulous cleansing, are packed
in tierces and shipped to dealers in sausage
castings. Tripe is a nutritious and cheap
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 boot, from which is extracted the cele-
bratsd meats foot oil, which is valuable for
keeping shoes soft and waterproof These
hoofs are finally ground up and sold to fer
liz ia L~.xx II
are in req Jest for knife handles, being shipped
to Europe. The Sheffield manufacturers in
England convert these shin bones into handles
for spoons and knives. backs for tooth and
nail brushes. The jaw bones are sawed in
two, Ia 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,
hvers and lights are sold fresh to surround
ing butchers stores, or sent in refrigerator
cars 70 distant points. The tongues are cum
ningly curied, put into air tight cans, and
find their way TO many a 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-
nlents, and the liquor, hen drawn of and
cooled, produces glue or other available
material Even the dirt and residue at the
bottom of the tank is sold as ''tankage" for
fertiGIng, and refuse blood is eagerly col
lected and turned to account in retineries.
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 thin, transparent
oil. Fresh milk is brought every morning
to 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
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 clSan 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 OF tai meat and bones consti-
tute the chief Injuries obtained from cattle
Each car of beef carries certain number Of
tails, which are mostly bought by the hotel
keepers Even the udder from a young, dry
cow, when nicely corned and boiled, is very
good eating. The OK gaQ 10 used for lfni-
ments, for the mixing Of paints, cleaning
clothes, carpets, etc.-Shoe and Leather Re-
porter.