The Springdale news., 1889-09-06
TRANSFORMED INTO BEEF.
some of the Things to Be Seen in q Chi
 cavn ~IAnr- III q IInu

some of the Things to Be seen in Chi
 caso >IauEhter-Hou,e.
 We Tasscd down into the slaughter houses, saw some high stalls and a man with malict passing from one to another. There was that .'dull 1Ark oning thud' 1. sat@ %as fitted, a steer .jarhca up 6y the hind legs and its throat cut Then it was pulled clear up out of sight 10 bleed and be drawn. The next time it appeared the hoofs and head had been taken off, ready to 9kin AM least dozen men waited their turn for an animal to come down on the endless chain. hanging still by the hind legs The hide was removed. The next man split the backbone, and the two halves were passed on to be washed and wiped. After this process the two halves swung into a chute and down an inclined plane to the cutting room Here the first man made a cut between the fourth and fifth ribs; another followed with saw and sep aratcd the fore from the hind- tudIItI9- llt ilAllb-' titil bOlo NtllN Vi tO the cOOlinG-rooms, to be shipped for dressed beef. while the fore-quarters were thrown on the cuttingblOcks. Passing from one cutter to another. every man making a certain cut, the whole piece was cut up, strippct of the bones and sort to the curing-rOOms to be made into cOrned beef The as sortment is wonderful. Every part is utilized. The bones go to the fertil- izer; the shank bone to the factory for making knife-handles, etc. the suet and fat into tallow; the hOofs to a glue factory; kidneys, hearts, etc, arc canned into minced scallops or sold to local dealers; tongues are disposed of in tho same way and the oxtails are cooked into soup. After curing, the corned beef in large pieces is shipped in barrels, the smaller pieces being cooked and canned by the pack CTS. The hind quarters of beef, after being cooled, are shipped in re- frigerator-ca to all parts of the country. One department contains supplies for the local trade, the best beeves being dressed in halves and bought hy retail butchers. Down in the basement immense engines run night and day, also an ice machine, by which any cold temperature is maintained in the cooling rooms. Going into these the thermometer was found to stand below freezing point. Hundreds of barrels of meat lay in the store rooms ready to ship. Twelve hundred cattle arc handled every day and converted into marketable form. In the tin shop all the cans are made in a dozen sizes and shapes. A pair of shears cut out can at one clip; another cuts and stamps and turns the edges of the top and bottom. A third machine grasps the strip in it's iron embrace and seams it while man feeds the machine and soldiers the seams. The tops and bottoms are fitted on; the round cans fed to revolving solder ing machine, which drops them when SOldered, ana the square OueS dIc soldered by hand. Scrap tin is cut into caps by another mechanical ar rangement, and the useless scraps are sold, the tin melted off to be used again. After labelling the cans are packed in boxes, and the nails driven in with machine that fastens the whole row at one blow. It is all ma chinery machinery; the use for mere ly mechanical men is dying out con- l stantly and new race with intelli- gence enough to guide the mechanism Of machinery is taking their place. One of these days there will be a brainy man or woman (why noO who will make patent labeler and var l nisher. Then supercilious, we'll dressed young woman, who would scorn the position of typewriter, will stand and feed machine that turns out blue-topped cans with all the wrig- 1 gling yellow lines put straight, and all the cancellations of yellow stars. - Chicago Tribune,