Akron daily Democrat. [volume] (Akron, Ohio) 1892-1902, 1900-09-27
VETERANS IN CHICAGO.
Points Of Interest Visited In Great Western Metropolis at
ca R. Encampment
ny ADJuTANr -AooA~r.
Continued from Wednesday,

The horses are iron greys, and beau.
ties. Here is the entrance to the hog.
killing department. That man is let.
ting In 20 to % hogs at a time. See
he closes the gate behind them. He
has his proper number. Those chains
that lay near his feet are three feet
long. At each end Is a ring. He
grasps one of the hogs around the leg
and loops the chain around the leg.
Now he is hooking the ring hook on
the outside Of that large revolving
drum. This raises the hog up near
the ceiling and passes him along where
he glides off on n trolley. Gracious
how he squeals. See that man with
that murderous butcher knife. He
grasps the hog by the left foreleg as
he passes and plunges the deadly knife
into its throat. See the blood run
down that gutter. Let us follow this
hog. That man chopped his head
nearly off. The next man is spraying
him with hot water. See the steam
rise. Those other two men have
scrapers. Yes, they are scraping off
the hair. It's all off, but the head and
feet. That next man is squirting hot
water on his head and feet, and those
two other men are scraping the feet
and head. See how white it looks.
That man has a butcher knife. See
him remove the entrails. There goes
the lights in one recepticle and the
liver in another and the intestines in
another. Another man with hose
and two men to scrub him. Now
amt he white and clean. He passes
into the cooling room and must re-
main thirty-six hours. Well, we can't
wait for him, SO let us 60 to the other
end of the cooling room and see those
come out that were killed thirty-six
hours ago. There are three men shov-
ing hogs along on that endless trolley,
from the cooling room to the store
ROOM This room holds five thousand
hogs. 1t is nearly full. Nothing but
hogs hanging from their hind legs,
head down, as far as you can see. We
pass into the cutting room. That
negro with cleaver is separating the
hams, side pork and shoulders. One
blow separates each. That man with
a draw shave is removing the ribs,
and the tenderloins. He throws the
side pork into press and it looks
like bacon when it comes out, fat and
square. 1t goes on track and when
full passes on to the curing room.
Here is man trimming hams, another
shoulders. The trimmings go into two
separate tanks. The fat goes to the
lard rendering department and the
ean to the sausage department. These
ong rows of rolling knives are cutting
meat That man is season
ng the meat already chopped. That is
he air compressor for stuffing sau-
;age. That man is putting a casing
N the tubing. Watch him touch the |
ever. Then goes twenty-five feet of
yeanies stuffed in one second. Yes,
here are three men stuffing sausages
It one time. Those two girls make
he weanies into links. They work
" the piece. They make about 60
ents per day. This man is stuffing
ummer sausage. Its rather slow
FORK with that old fashioned stuffer,
ut he gets there. This is our bologna
apartment. They have run out of
ooked meats. Those summer sau-
ages and hams, etc., and will not be
ut on the market for 60 to 90 days.
t takes that long to cure them proper
=. We use everything; there is no
raste. This Is our canning depart
lent. That glass jar contains hogs
~ u-r- n n As ,