The daily morning journal and courier., 1899-04-20
sold in the shape of canned goods?"

{ roast beef, but besides these we put up
 OK tongues, lunch tongues, sliced dried
 beef, potted and deviled ham, potted and
 deVilled tongue, boned chicken and tur-
 key potted and devllled chicken and
 turkey, minced scolldps, which are in th'
 shape of stew made from lean meat
 and vegetables; boneless pigs feet, Eng
 fish braWn, tripe prepared in milk, Vi-
 enna sausages, T'rankfurter and Brat
 Wurst sausage, Columbia bologna saul
 sage, Oxford sausage, which is fancy
 family pork sausage; pork and beans,
 and some few other articles which l do
 not at this moment recall Many of
 these articles are rare delcacies. l may
 especially mention the OK tongues and
 lunch tongues and the different styles
 of canned fowl. Fancy lunch tongues
 and OK tongues sell as high as thirty five, or even forty-fiye, cents a pound. The finest quality of goods is used in
 preparing them, and of course they are more expensive than the same goods in
 a fresh condition at the meat markets. Their purposes are entirely different i from those of the canned roast and
 corned beef, which are intended as sub
 stitutes for a more desirable article It
 is not likely that soldiers, sailors min
 CTS, prospectors or anybody else would ] eat the canned beef in preference to the fresh, if the latter were obtainable. We
 do contend, however, that for the price
 the roast and corned beef put up and canned in Chicago are as wholesome l food as can be furnished anywhere. ] The canned meats, including all the ar ticles I have mentioned, are all manu- factured by the Appert process, which, indeed, is the only one in general use anywhere.
 Will you describe the process with some particularity?"
 T can in general way. Suppose we take corned and roast beef-the same process will apply to either. And in or der to give fair idea of the manufac- ture of these articles from commence ment to finish we had better start with the animal on the hoof. It is our GUS tom to select cattle that are a little leaner than those usually sold in the meat markets. Of course, it is desirable to fill the cans with meat itself, and to include no more actual fat than is ne- cessary to make the meat palatable. Manufacturers of canned meats do not exclude fat for the purpose of making profit, inasmuch as the meat itself is much more expensive than the fats that are naturally attached to it. These cat tie are inspected by the United States government inspectors before the title passes to the packer. They are all bought in the Union Stock Yards in ft11jo1op I,,i, tp tla The government inspectors are in con- stant attendance there and inspect each animal before it passes into the buyers hands. If there is any reason for con- demning the animal it is put aside and never becomes the property of the pack CT. The. original owner bears all loss contingent upon the inspectors condem- nation. This is called the ante mortem inspection.
 Such cattle as pass this inspection being in perfect condition and free from disease, are driven to the abattoir, and having been killed in the usual way, are again subjected to rigid internal exam ination by the United States authori- ties. Any animal, after being killed and after thorough examination of it's
 
 diseased, is immediately separated from those which are found to be free from disease and is taken in charge by the United States officials, who are con- stantly upon the killing floor of the | abattoir. Such carcasses are taken un- der the immediate supervision and in the 1 exclusive possession of the government | authorities and put into fertilizer vat, | where they are rendered under the su- | pervision of the government and con- verted into fertilizer. No animal con | taminated in any way by disease can 1 possibly be used as food All that have passed the necessary examination and | are pronounced healthful are then pre- | pared in the usual manner and placed | in a cooling room at temperature of | about thirty-eight or forty degrees, after having been divided into two parts, the head having been previously removed. They are allowed to remain in this cool ing room for about forty-eight hours, when the flesh becomes firm and the becomes thoroughly chilled. For canning purposes it is found prefer able to use the forequarters largely. for the reason that there is less fat than upon the hindquarters The remainder of the animal is used for beef hams, which are picllled, smoked and used for what is known commercially as dried beef. The shanks are, of course, thrown into the fertilizer vat the loins and ribs ire sold to go to the different markets and are consumed as fresh beef.
 Now the forequarter is taken to the cutting room and boned. After the re- noyal of the bones the meat is sent to he canning room, and when 1t is to be into roast beef is placed n vat containing water at the boiling where it remains for about wenty minutes. Immediately upon i'm nersion in this water the albumen CO., igulates, causing contraction that 'queezes out the natural water in the neat, producing a shrinkage of about 0rty per cent. in weight About two 'er cent. of this shrinkage is due to the attraction of matter soluble in water 1, hirty eight per cent. is actual water emoved by the contraction in cooking. These conditions and results apply qually to the cooking done in the ,itchens of the land as well as to that lone in every factory where the manu- acture of canned meats is carried on. 'his twenty minutes boiling is only a 'artial cooking, however, which is ne- essary before it is placed in the can. g