Waterbury evening Democrat., 1888-07-05
BEEF, BLOOD, BONES.
WHAT IS DONE BY A BIG CATTLE . SLAUGITERlNG FIRM.


 Scenes in a Packing House at Hammond,
 Ind.-what Becomes of the Parts of a
 Steer Not Used as Beef-UtilizinS odds
 and Ends.
 The steer Is hanging by a leg to strong iron chain, and the hide shippers are busy 1t IS the rule 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 off in the country tow as The hide, then, is thrown into the hide cellar, a cool, pleasant place in the Hammond house, 250 feet wide by about 800 feet long, with another one ir 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 expertly and rap idly this is done by the old hands. Next comes the salting 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 a 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 albumeu 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 Coagulat~d cattle blood is ! also used by calico printers for dying turkey l red, and in the preparation of red liquor for l printers work Dried blood serves to clarify | wines, syrups and other thick solutions In | Scandinavia it is made into kind of good l bread for the poor Doctors have recon l mended the drinking of warm, fresh cattle l blood in cases of pulmonary diseases 1 From the heads are carefully taken small | pieces of meat which go to the sausage fac ! tory The horns find ready sale to comb ano ! knife haft makers being softened by heat | and molded into numerous articles. The l guts, after scrupulous cleansing, are packed
 ln tierces and shipped to dealers in sausage
 .asings Tripe is a nutritious and cheaI
 food, and it is produced from the animals
 |tomachs, which are cleaned, boiled, scrapec
 md placed in kegs for consumption. Tripe
 Is sometimes pickled, according to the de
 nand from buyers, The legs are steamed 6
 the hoot, from which is extracted the cele
 orated heats foot oil, which is valuable fol
 keeping shoes soft and waterproof Thes,
 hoofs are finally ground up and sold to fer
 tlllzers The shin bones after being boiled
 are in request for knife handles, being shipped
 to Europe. The Sheffield manufacturers il
 England convert these shin bones into handles
 for spoons and knives, backs for tooth anc
 nail brushes. The jaw bones are sawed il
 two, ill order to extract every possible vestig
 of glue from them. To go to the other enc
 of the animal, even the extreme portion 0
 the tail is cut of 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 transportatiol } of glaziers' putty, for oilmen, druggists. etc. , and are valuable for placing over the jar
 Ill which the careful housewife lays ava
 her preserves and pickles The kidneys
 livers and lights are sold fresh to surround , | ing butchers stores, or sent in refrigerato
 cars to distant points. The tongues are cun ! ningly curled, put into air tight cans, an l find their way to many village at hom and abroad, where they are useful for pic t nics and cold collations
 3 Hot tanks are great levelers, and ever scrap of sinews, loose bones or small roug pieces is boiled down to threads and frag S ments, and the liquor, when drawn off an Q cooled, produces glue or other availabl s material. Even the dirt and residue at th
 bottom of the tank is sold as ''tankage" fo fertiliZing, and refuse blood is eagerly co !. lected and turned to account in refineries. t Now come to the utilization of th
 fat. Oleomargarine is made as follow. D The caul and best parts of the fat of th ?, | cattle are boiled down to thin, transparer D oil Fresh milk is brought every mornin e to the packing house for mixing with tn $ beef oil. The milk and oil are poured into tt
 churn together, and little pure prime lar |" IS added to cause the mixture to flow nor | easily from the churn, which is driven rapidl T by machinery till the yellow globules sepa, r. ate This semi liquid mass drains into $ large ice cooler for a short time. Then thes es globules are taken and kneaded together car e fully, drained and the mass is salted y special machinery with good, clean, Englis e dairy salt The oleomargarine is colored h common annatto seeds, as used in all dairie ,t and thus prepared is put into clean whi y linen cloths by neat looking girls, and, $ ready for sale, is difficult to distinguish fro
 real butter in taste or color.
 t. Tallow is made by boiling the rough piec :" of fat The OK tail meat and bones const in tute the chief luxuries obtained from cattl Sc Each car of beef carries certain number is tails, which are mostly bought by the hot to keepers Even the udder from a young, al te COW, wheIl nicely corned and boiled, is vel lt good eating. The OK gall is used for ir le ments, for the mixing of paints, cleani1 of clothes, carpets, etc.-Shoe and Leather R it porter.
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