Evening star., 1899-03-13
Chicago Packer Tells of Quality Of
Canned Beef.
DECLARES IT BEST PART OF BEEF
Government Inspector Says Cows
Are Butchered While Enciente.
AS To CONDEMNED MEAT

CHICAGO. March 13.-Edward Tilden.
who is treasurer and one Of the directors
Of the Libby McNeiI and Libby Packing
Company. was the first witness called to-
day in the army beef investigation. Refer
ring TO the grade of stock reported in the
newspapers as Gamers" he said: Il un-
derstand that it refers to a cheap grade
of cattle. but far the packing houses
are concerned 1t is a misnomer and does
not signify anything" Witness said the
aim is to get a uniform class of beef for
canning, about a thousand pounds live
weight. Generally the forequarters are
used for canning.
Major Lee asked: rs it not a matter of
fact that you can what might be termed
the inferior part of the forequarters?"
mo. sir; 1t is matter of fact that We
can the best part of the forequarters. the
chuck"
rs it not a fact that chucks were sold
the troops at Watertown. n. Y, and other
points for cents a pound?"
Fine Point. of Chuck.
''If they We're, somebody must have been
very anxious to dispose Of them The mar
ket price would be about cents. The
chuck is not by any means the worst part
of the carcass; we look upon it as one of
the choicest parts. In fact, the forequarter
of the carcass is the only part eaten by
an orthodox Jew"
Major Lee-'"Then the pries would de-
pend upon the number of jews in the COM
n;unity?'
NO. sir. not at all"
Major Lee-'HoW many different grades
OF canned beef do you prepare?
Mr.. Tlden-''TwO grades of roast beef
one grade Of corned beef
You sod considerable Of this lower grade
TO the government. did you not2"
"A very small amount We sold about
two million and half pounds of canned
roast beef TO the government in ALL
Col Giliespie-'Where was that second
grade delivered?'
Il think it was delivered at Camp Alger"
The difference IN price between the two
grades, witness saidI was / cent pound.
DIR. Little Tesfifes.
Dr. George Little. an assistant inspector
of the bureau of animal industry. who had
been on duty at various packing houses in
the stock yards, testified that about one in
500 cattle was condemned. If the animal
is to be entirely condemned the inspector
follows 1t TO the rendering tank and sees
II put in He made no inspection of the
tank itself, nor did he inspect the refuse
when it came out. In the case of bruises
the bruised portions are cut off and con-
demned- Meat withdrawn from the tank
would not be suitable for food.
Have You any knowledge of any being
withdrawn from the tanks?"
No. sir"
ANY reason for suspecting it?''
Have you ever had any occasion to be-
Heve suspect that the chemicals were
used for the preservation of the beef?'
No. sir"
Have you any Jurisdiction as to chemi-
cals?'
No sir
If beef were rubbed down with cloths
containing boric acids il would not be a
matter within your jurisdiction?'
No. sir
How Meat Goes in Rendering Tank.
In reply to Gen. Davis the witness told
how the meat was cut up prior to putting
into the rendering tank, saying it would be
possible for small quarter to be put in
whole.
Are cows that have recently given birth
to calves condemned?"
Yes, within a certain length of time
What is the limit?'
Nine days after delivery, up to within
q month prior to delivery"
Mai Lee-'Then the cow carrying calf
seven months would go in and not be con-
demnedT'
yes"
Are not cows habituaIly used in the can
ming establishment?
Yes. The larger portion of Gamers are
COWS
Col Dayis-''What is the purpose of your
Inspection
To guard against diseased meats
You consider COW seven months with
calf Just as good and wholesome as one
that is not with a calf seven months?"
IAN things being considered, yes
In reply to Major Lee, the witness stated
that some Of the houses kill cattle the same
day they arrive at the yards. while others
hold them for day or two days.
Some kill them right away?''
After they have been shipped long dis
tance?"
Yes. sir"
Inspector of inspectors.
Dr.. o. E Dyeson, who has been an In
spector al the stock yards since 1893 was
next called. He said his duties were to
look after the other inspectors and see that
they do their duty He has twenty-five or
thirty men 10 look after and had reported
only TWO in year for negligence. One
came late and the other was intoxicated
An interval, he said, might elapse between
the going on and the coming on of an in
speCtOr. but we are supposed to be very
strict in regard to that.
From your observation would il be pos
siole 10 take out meat from the tank when
once thrown in?
1T would be possible. but don't think it
very probable"
What would be the condition of the
beef?'
1T would not be very inviting"
After once being thrown into the tank
what would be the possibility of it's being
Il don't think it could be-
Where would it have TO be taken to be
worked upT'
1T would have to be taken to the sau-
sage room or to the canning ROOM
Chances of Detection.
What would be the chances of detection
in your opinion
The chances Of detection would be in
some Of the employees being around and see
ing the meat in that condition L think il
Would De easily recognized"
Have You ever had occasion to believe
or suspect that that practice existed in any
registered packing house,
Not within the last four or five years
How was it prior to that tme?"
Il never had any positive evidence OF
anything occurring at that time but l was
stationed at a house where there were
rumors or reports that probably such a
thing was done
What steps. il any. were taken to pre-
vent IT? Did you make any investigation
or report the matter?"
This was merely rumOr. had no rea.
son myself to suspect anything of the sort
After ii Was reported / used all the viS
lance | could.
Did you make any investigation or re
pert with reference to the ma:ter?'
No. sir
Who did?'
II Was rapnrtad 20