Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1890-09-25
GETTING READY.
The Great Packing House Rap
idly Nearing Completion.
Dahlman's Refrigerator Works Being
Got in Condition for Work to
Begin Next Month.
Fort Worth to be the Great Livestock Cents
of TeIas-Good Advice to Hog Raisers.
Our Cattle Abroad.

1t is morally certain that the prospects
for good cattle and hog market in Fort
Worth are gloriously bright. and it will
be but few weeks until Texas cattle
and Texas hogs will be slaughtered by
hundreds in Fort Worth, the hogs cured
into bacon and the cattle refrigerated for
home and foreign markets. 1t is this
that stockmen have been wishing for for
years, and their long-deferred hopes are
now about to be realized. Yesterday
GAZETTE reporter visited the immense
stock yards in the northern limits of the
city, here the immense packing houses
and refrigerators are now being erected.
Through the courtesy of Mr.. John
Thomas, the supervising architect, and
who drew the plans for the great estab-
lishment, the reporter was shown
through the works, where about IT'S
men were at work getting the heavy
machinery in place. The packing house
and refrigerator plant is composed of five
immense stone and brick buildings,
ranging from four to six stories high,
| and when completed will be almost as
durable as time itself, evidencing the
l8cL IuAl tH6V are mere TO St6y.
The first building entered was the
slaughter house, now nearly completed.
This building Is five stories high and
eighty-one feet square. The cattle and
hogs are driven through a chute into this
building and elevated to the upper story
where they are killed and cleaned, from
where they are sent to the six-story
cooling building, tremendous structure
ll4xSl feet. Here the oarcasses will be
hung in the cooling rooms until they are
in condition for the smoke house, which
is a four-story brick building 50x92 feet
in dimension on the north Of the works.
In this building are immense watts in
which all meats will be washed clean be-
fore going onto the hooks for cureing.
This smoke house has capacity of 600,-
600 pounds of meat at one time, and is
the largest, not only in Texas, but in
the Southwest.
South of the cooling house and east of
the slaughter house Is the 600-horse
power boiler and 3l5-horse power engine
house where the mammoth Hiene ma
chimes are now beng placed III position.
In this building is also the ice machinery
which has a capacity of fifty tons per
day and refrigerating capacity of fifty
tons additional, the capacity being
three or four times as great as any
ice machine in the state. This building
hieh is of rock is in the shape of an OBJ
long square 1l4xS1 feet.
South of the engine house and refriger-
ator works is the fertilizer building, a six
story stone structure fifty feet square,
where all the effal from slaughtered cat
tie and hogs is converted into fertilizers
for enriching the soil. Here all the
blood from the ANIMALS Is dried and the
hair from all the hogs saved-there being
no waste of any kind in this establish
ment. Only the dying breath of the an
finals escaping from subsequent utiliZa-
tion IN some form or other. These works
are the most extensive in the state and
are well worth visiting. Not only should
stock men see them, but all people who
take an interest in the advancement of
Texas industries should make a thorough
inspection of them. There will be no
delay in getting them ready for work, as
ia evidenced by the army Of men now at
workSon them.
''1t Is our intention to have everything
ready by November H. said Mr.
Thomas to THE GAZETTE reporter, "and
we will no doubt be on time. The COM
pany wish to begin Strengthening at that
time-both beef and hogs-and it IS not
my purpose TO delay them.
''How many animals will be slaught-
cred in these works?'
''I understand that there will be 700
hogs and 100 head of cattle killed daily
the capacity of the works is fully up to
that, and more. When these works get
started up there will be no necessity for
Texans buying Northern made bacon or
eating Kansas City dressed beef, for both
of the best quality can be had here. 1t
is all nonsense, this talk about there be-
ing better beef outside of Texas than
there is IN it, for l tell you have kille d
and used Texas beef since l have been
here all together, and it is as tender, as
juicy and as sweet as any meat l ever
eat. The Texas hotels can be supplied
here with better meat than they now buy
in Kansas City.
LAS to bacon, Texas is the finest hog
country in the world, and since ice has
been manufactured, bacon can be cured
just as easily in Texas as it can be in
Alaska. The hog industry in the state
will be given an impetus by this packing
house, and a general market will be Gre
ated right here in Fort Worth for all the |
hogs III the state. -
MI. Thomas Is right; the starting up |
of these works mean much. They mean |
a home market for Texas cattle, hogs |
and sheep, and a market that will have |
a tendency to improve prices of cattle at |
home. All Texas will be benefited but |
Fort Worth will be particularly SO. Hun |
dreds of men will be furnished employ |
ment in the works, and all their wages |
will be kept at home, instead of that |
amount being sent out of the state. Be- |
sides this, it will keep in Texas the i'm
mense amounts of money that would be |
sent North to buy bacon and lard. which |
1t is estimated will reach 81 ,OO0, 900 an
nually. The success of the packing |
house means more, and the success of it |
is a foregone conclusion. The stock in |
terests of the state are on the verge of a |
boom and it will have its starting point |
In Fort Worth.