The Daily times. [volume] (Richmond, Va.) 1886-1889, 1888-07-01
BEEF, BLOOD, BONES.
WHAT IS DONE eY A BIG CATTLE
SLAUGATERlNo FIRM.
Scenes In . Packing House Mt Hammond
Ind What becomes Of the Parts of
Steer Not Used - Bees-Utiiizins Odd,
and Ends-

fnd.-what BECOMES Of the Parts of
and Enda
The steer is banging by leg to n strong
Iron chain, and the hide strippers are busy IL
stbe rule In all packing houses for specinl men
10 skin special parts of the hides, and this Is
one reason why packer hides are so strictly
alike in trim and take of, and why the
tanners are usually willing 10 pay cent per
pound more for these hides than Tor those
taken of in the country toNnS. The hide,
then, is thrown into the hide cellar. cool.
pleasant place in the Hammond house. 80
feet wide by about 800 feet long, with another
one ii progress of building The first thing
the cellar men do ia TO sort the branded and
unbranded green hides into separate piles.
and II 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 a hurry little less time Is given toy
mutual agreement and by using necessary
precautions
UTILIZING THR BLOOD
The first run OF the blood from the cut
throat OF the animal is collected in round,
shallow pans. which are trucked 10 cool
shelves, where coagulatioD soon follows. and
then the albumeu is dried and sold 70 button
manufacturers. 70 be speedily made up for
the use OF the unsuspecting public. who are
thus blood stained, as 1t were, in highly
artistic fashion Coagulated cattle blood is
also used 10y 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 il is made into a kind OF good
bread tor the poor Doctors have recon
inonded 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 ano
eu.re tcfi makers hcirg softencd by heat
and nodded into numerous articles The
CUTS, after scrupulous cleansing, are packed
az tierces and shipped 70 dealers ia Sausage
castings. Iripe Il n nutritious and cheaf
food. and it is produced from the animals
stOmachs which are cleaned, boiled. scraped
and placed IN kegs for consumption Tupe
mand from BUYERS. The legs are steamed
for what glue they contain. and also 10 soften
the hoof. from which Is extracted the cele
brated heats foot oil. which is valuable for
keeping shoes soft and waterproof These
hoofs arc finally ground up and sold 10 fer
tilizers The shin bones, after being boiled,
are in request for knife handles, being shipped
to Europe The Sheffield manufacturers m
4 d .r
for spoons and knives, backs for tooth and
nail brushes Tue jaw bones are saved In
two IL order 10 extract ever. possible vestige
Of glue from them To 60 to the other end
Of the animal. even the extreme portion OF
the tail is cut of and cold 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.
llvers and lights are sold fresh TO surround
ing butchers stores. OF sent in refrigerator
cars &c distant points. The tongues are Gun
ningly curled. put into ali tight cans AMI
find their way to many village at home
and abroad, where they are useful for pie
mics and cold collatiOnS
Hot tanks are great Jewelers., and every
scrap Of sinews loose bones or small rough
pieces j. noleI down % threads and trag
ments and the liquor, when drawn oti and
cooled. produces glue or other available
material Even the dirt and residue At the
bottom of the tank is sold as "tankage' for
fertihzing, and refuse blood is eagerly col
lected and turned 70 account in refiuerles.
Now we come to The utilization Of the
fat Oeomargarine IS made as follows:
The caul and test parts of the fat Of the
cattle are boiled down 10 thin. transparent
oil Fresh milk is brought every morning
70 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 10 cause the mixture to flow more
easily from the churn, which is driven rapidly
10y machinery till the yellow globues separ.
ate This semi liquid mass drains into
large ice cooler for a short time Then these
globules are taken and kneaded together care
fully, drained and the mass is saited by
special machinery with good. clean, English
dairy salt The oleomargarne 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 10y boiling the rough pieces
Of fax. The OK tail meat and bones consti
tute the chief Injuries obtained from cattle.
Each car OF teef 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
meuts. f,.~ the mixing of paints. cleaning
clothes. carpets, etc. Shoe and Leather Re
porter.
: Naiden's Fatal Disagreement.