The Dalles daily chronicle. [volume] (The Dalles, Or.) 1890-1948, 1891-11-28

side. Now let the world hold its breath
till this question is decided.
--
A Model Meat Market and Packing
House.
The Columbia Packing company have
moved into their new quarters on the
corner of Washington and Third and it
is safe to say that more handsome or
completely equipped. meat market does
not exist in Oregon. We don't believe
there is anything to equal it in Portland.
Its every apartment is as complete as
money and skill could make it. The
entrance is on Third street and the en-
tire front is made of slat doors SO hung
on weights and. pulleys that slight
effort throws them mp out of the way.
Inside the entrance on the right is fine
Fairbanks beam scale with a weighing
capacity of HOO pounds. The walls on
each side are covered with heavy de-
tachable meat hooks and nearer the
counter there are two handsome timed
detachable meat racks. The counter is
a handsome piece of workmanship in
oak, oiled and vanished of octagon shape
and covered with plates of white marble.
Instead of the ungainly butchers block
made out of a cut from pine log there
are two fine sectional blocks of rack
maple framed with such excellent skill
that they are at once as handsome as
they are useful and necessary. Back of
the counter and at a convenient distance
from it is neat little Office. Passing
through the market proper one enters a
large apartment known as the lard and
sausage room. On the right is another
heavy hand rocker for chopping meats.
On the left is Pelton water motor
which drives a Ruffalo power chopper
and mixer with a capacity of 200 pounds
an hour. Here also is spice mill which
is driven by the motor and large zinc
lard cooler which has all ingenious de-
vice known as an agitator for bringing
the air into contact with the lard while
in process of cooling. Back of the lard
and sausage room is the packing and
cutting room. Here adjustable hooks
are conveniently suspended, sufficient to
accommodate so hogs at one time. Here
too is another pair of Fairbanks scales
with weighing capacity of HOO pounds; /;
sausage smoker made of sheet iron; a
20 gallon kettle for cooking sausages; a
80 gallon lard kettle, cutting benches,
blocks and fifty gallon ratchet feed
lard press, spout from which conveys
the lard to the cooler already spoken Of.
A gallery extends the whole way across
the apartment which serves for the stor-
age of salt, sugar, etc. On this gall
lery rests a large pickle mixing tub,
from which hose can be attached to
drain the brine into the curing vats in
the cellar or convey it back again by
means of force pump. Underneath
this room is the cellar where all the cur
| ing is done. The floor is covered with
sixteen immense watts, each of which has
a curing capacity for 120 hams. Here
too are a number of square boxes for
dry sailing, The sailing table has at
tached to it a force pickle pump by
means of which when it is desired to
cure meats speedily the brine can be
forced into them. A smoke room, three
stores in height has its fire place on a
level with the floor of the cellar and a
large elevator connects the cellar with
the upper floor by means of which the
meats can be handled with the greatest
convenience. The building itself has
been specially fitted up by it's owners
| French & Co., and no expence seems to
have been spared to make it what it is.
All the machinery and fixtures put in by
| the raPk fncy W Of 1o4o
and most approved patterns and designs
and the whole makes 1t about as COM
plete an institution of the kind as one
can well conceive of.
DIED.
At the family residence, near The
Dalles, Oregon, on the 9th inst, Mrs.
| Mary j. Sharp, wife of Mr.. P. T. Sharp.
Mrs Sharp leaves a husband. three sons