The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1888-06-28
enced men looking after the interests of
packer and tanner, they agree to call the
car load of hides (say 60O) as 25 per cent.

enced men looking after the interests ol
packer and tanner, they agree to call the
car load of hides (say 6OO) as 25 per cent.
No. and rs per cent. No. l. If either
party objects, a second batch of twenty is
sorted by the tanner, who may chance to
find ten No. 2 hides, Or 50 per cent. of
the lot. If the packer thinks this is
hardly as it should be, third score OF
hides are picked over, and, whatever the
result, it is accepted as 6nality. This
seems to be kind of lottery arrangement,
but it does away with the need for
scratching and examining all of the 600
Hides for the Car load, and each car load
is separately thus samplGd. tits estimated
that these green hides shrink in weight
20 to. d.. per cent. after being cured.
81. 6. Tillinghsst goes to Hammond
from Chicago every day, and personally
directs the whole hide business of the
Hammond company, to which is also
added $50 to 400 hides per day, sent from
their slaughter house at Omaha, Neb.
Returning to the skinned beast, we find
swarm Of human bees taking away the
different parts for different purposes.
The first run of the blood from the cut
throat of the animal is collected in round,
shallow pans, which DIE ttucked to cool
shelves, where coasulatioh auon followsj
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 highly artistic fashion. Coag-
tlated cattle blood is also used by calico
printers for dyeing turkey red, and in.
the preparation of red liquor for printers
work. Dried blood serves to clarity
wines; ,itups, and other thick solutions.
In Scandinavia it is made into Kind of
good bread for the poor. Doctors have
recommended 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
aausage factory. The horns find ready
sale to comb and knife haft makers, being
softened by heat and moulded into
numerous articles. The guts, after
scrupulous cleansing. are packed in
tierces and shipped to dealers in sausage
castings. Tyipe is nutritious and cheap
food, and it is produced FROM the animals
stomachs, which are cleaned, boiled,
scraped, and placed in kegs for conaump.
tion. Tripe is sometimes picked, &C
cording to the demand from buyers. The
legs are steamed for what glue they
contain, and also to soften the hoof, from
which is extracted the celebrated neat's
foot oil, which is valuable for keeping
shoes soft and waterproof. These hoofs
are finally ground and sold to fertilizers.
The shin bones, after being boiled, are in
request 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, in order to extract
every possible vestige Of glue from them,
To 90 to the other end of the animal, even
the extreme portion Of the tail is cut off
and sold to the manufacturers of curled
hair.
The bladders, when dried and prepared,
form useful coverings for the transporta.
tion of GLACIERS putty, for oilmen, drug
gists, etc., and are valuable for placing
over the jars in which the careful
housewife lays away her preserves and
pickles. The kidneys, liver, and lights
are sold fresh to surrounding butchers
stores, or sent in refrigerator cars to
distant. points. The tongues are
cunningly curled, put into air tight cans,
and find their way to many a village at
home and abroad, ,~ahere they are useful
for picnics 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 fragments, 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 collected and
turned 10 account in refneries.
Now we come to the utilization of the
fat. Oleomargarine has outlived a good
deal of the abuse to which it was sub
iected when first introduced to a people
suffering under limitations of everything
except air, fire, and water. 1t is now a
cheap and acceptable article of food, and
if honestly made, satisfactory addition
to diet. The oleom argarine department
of the Hammond packing house is
conducted similarly to dairy, though it
isn't one. No COWS are to be seen
pressing their fragrant noses against
rustic gates. No bustling farmers wife
is there with red, barred arms directing
trim, plump dairy maids. Even the
surreptitious cat is missed, and there is
no sound of the watch dogs honest bark,
which Byron declared it was "sweet to
hear" Oleomargarine is made as follows /:
The caul and best parts of the fat of the
cattle are boiled down to thin, transpa-
rent 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 radidly by ma
chinery till the yellow globules separate.
This semi.liquid mass drains into large
;,o. .ooolor far ahort t;ne Than theae