The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1897-01-03

Making Meat of Hogs
So far tae treatment OF the animals has
beer essentially the same, tat from rns
moment they enter the slauEnterng perls
tne method OF procedure ra2ecztiy differs.
The hogs on entering tire pen are ss.ze1
BY the leg By q sazckie that hangs from
above md are made fast 20 Il. TIE an
mai ts then eaSwafeTs SO as 20 swing clear
% the floor ITS x1roa- cur and run along
a gravity track til over shu.e % TIE
scabdt1g tank. inEo which ne = plunged
and worked through the rot water 20 the
iowAz end. where cradle operated ~ a
lever hts him from ghe water and then
throws rim OF the scrap1nz bench here
he Is agasa started On gravity track ana
PASSES successfully through the hands OF
ssx experienced men, who 6exteTousiy
screpe wash and clean and take on the
head 50 that waen ne comes into the
hands or The sixth man the latter simply
sEesgns nm ard records The number OF
pounds as 50 much dressed meat From
the scalding room he - conveyed 20 the
chill room, where he hangs among num-
dreds OF MS former companions for about
swengy-four hours IN a low temperature
until the body heat leaves the carcass.
Al the expiration of This period he -
passed on 10 the cutting room. where he
IS rapidly dismemhered by skiilful work
men. With almost Incredible speed the
hams are cut of 5ackbones removed,
Ions cut of and leaf lard taken from the
body Tire hoofs are also cut of and the
hans trimmed. From the cutting room
the hams and shoulders are conveyed 10
the basement where they are again put
fl A chill room 70 remove any trace OF ami
mai heat. They are then put in tlerces
and vars for picking. The former are
small. barrei-shaped receptac.es used for
hams, and the latter large casks, varying
in capacity from 800 10 1900 pounds, IN
which the shoulders are picked. During
the process the meat is turned n the
rierces from time TO time and the con-
tents OF the watts changed from one into
another.
When the meats have remained long
enough in pickle they are sent 90 the
soaking room, where they are soaked. 10
remove the excess OF salt, and then wash
ed. strung and hung up 10 dry. When in
the proper condition they are taken 10 the
smoking room, where they are suspended
from stringers ia brick walled chambers
on the side OF the building. over shoulder
ing fires Of hardwood that emit quantities
of smoke The hams and shoulders re-
main thus until they are thoroughly
smoked, when they are taken out and are
ready for the market.
In the cutting room the meat undergoes
a process of selection and the heavier
sides and back that are TOO Big for sweet
p2ckElE are set apart lot uEJ SdAt~BE. by
means of shute they are conveyed TO
the dry sailing room in the basement,
where a force Of men Is engaged in rub
bing them with salt, and when the process
Is completed they are piled IN regular tiers
into great stacks of meat
No Waste I'm Pork Packing.
In a modern and scientific packing house
there mus be no waste, and the pork prod
uct next In Importance is lard. The leaf
lard and scraps OF fat from the cutting
room 90 direct 10 the lard room, where
IL Is tried out In great open cauldrons and
passes into the basement TO the cooling
room II Is there run into shallow tanks
and when it has lost portion OF its heat,
but is still liquid, IL is run into the vari-
Gus sized pals in which 1t Is sold. When
one observes the absolute cleanliness of
the process and the excellence of the ma
terials usd in their manufacture the popu-
larity OF the Frye-Bruhn Company's e.
B. Brand" and White Rose lard is read
lily accounted for. Both are kettle rem
dered, strictly pure lards. the only differ
ence being that the "F.-B. Brand" is made
exclusively from leaf lard, while in the
white Rose" a proportion of fat trim.
mings lis mixed.
Use Even for the Blood.
The blood from the slaughtering pen
runs into a large tank. where ii is evap-
Grated. and as dry blood finds a ready
sale. principally TO the sugar growers Of
the Hawaiian Islands and the refineries Of