New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1899-01-01


On Saturday the delivery departments work
hours arc changed to conform with the Jewish
Sabbath. The wagons begin 20 load at noon. so
that the stock may be in the Jewish district
ready for delivery On Saturday evening When
the Sabbath Is over.
IN THE LOWER REGIONS
But the dressed beef is not the only product OF
the weli-arranged abattoir and one must in
spect the lower regions to comprehend the mag
nitude Of the institution There are the great
vats in which beef is picked aud corned and
long rooms lined with frosted pipes. where no
one was ever known to ask rs it warm
enough for you today" There are thestorage-
rooms. where one may thousands Of rib
roasts awaiting the call Of The butchers ana
hotelkeepers for whom they being held In
this department one is brought face to face with
I the fact that many men have many minds for
while some table beef is taken out after four
days and will not be looked at by a certain
class Of customers IL 1t is six days old. other
dealers and consumers will not think OF disturb
ing it until it is at least four weeks old.
I'VE have customers" said Mr. Eggenherger.
the assistant treasurer Of the concern. who
think beef Of value until /, s covered with
mould. and what is considered by then, as JUS.
On the same level with the storerooms is the
packing house. where cut-up beef is packed IN
barrels and there. by the aid of machines which
automatically do all but fry them. sausases ot
the Coney Island brand are turned out in great
quantities There the concern also turns out Il
peculiar sausage for which Il sucking pig forms
the casing. The pig Is dressed and thoroughly
cleaned. and then every bone is removed from
IL.
taken to have the skin whole and this is filled
With sausage meat and the little pig is
sewed up. and appears to the uninitated. like
an everyday. ordinary little pig ready to be
dressed. a workman in that part Of the place
looked upon Tribune with mingled pity
and contempt when he asked what becomes Of
the stuffed pigs
Becomes Of them?" he repeated Why. they
are boiled. and the smell from them alone is
enough to cure dyspepsia. loss Of appetite or
chronic blues. but when pig like that Is served
with sauerkraut and the steam and smell from
both fill the room. dead man would rise and
ask for some What's done With them. Well.
guess
PORK-PAcKING.
On this same level is another large depart
nent, which is devoted exclusively to dressing.
packing. curing and smoking pork. but no hogs
are killed on the premises. The hog killing dis
trict in New-York is limited TO the territory in
Guided between the north side OF Thirty ninth
ST. and the south side Of Forty frst-st., west OF
Eleventh-ave.. TO the river.
In the canning department. where soups.
potted ham and potted beef OK tongues. roast
beef and roast mutton and other products Of the
slaughter house are put UP in cans OF various
sizes a corps Of workmen Is kept busy on
work which embraces tin-can making COOK
ing. packing and branding Throughout the
dsnartr1eu. the most noticeable feature is the
scrupulous cleanliness and even beyond this
department, where the skulls. shanks and other
homes and the hoofs are cured and prepared for
manufacturers Of umbrellas. canes. toothbrusneS
and cutlery. neatness and cleanliness mark
every step Henry Van Holland the treasurer
and general manager Of the company takes 4
e,acial pride In this feature and has made the
three-story building whore the fat is turned into
oil and where the stearine is produced one OF me
show-places Of the great plant
Notbinr goes TO waste in the well-manags 4
slaughter-house and when hides WOOL idt'
homes. horns. tails and blood have been convert
"a into something marketable. all that remains
goes 10 the fertilizer department. where even
the good for nothing parts are reduced 10 i
powder which has a market value, and Tor
which there is a healthy demand
Sometimes visitors come to the slaughter
houses who are neither customers nor sightsefrs-
They come in invalid chairs or in carriages and
remain in the outer office while an attendant
brings from the killing floor a glass Of warm
beef blood. which they sip in the hope that i
will benefit them and check the progress OF
tubercular disease. These are the only VISITORS
who are not received with pleasure by the OIL
cials NJ the company. who say that beef blood
- ~ 49,, % many good uses but that