The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-01-21

two pounds, ranging up to twenty-five
pounds, above which weight the hams are
made into skinned hams.
The principal cuts made from hog are:
Dry salt short ribs. D. S. short clears,
D. S. short English clears, D. S. extra
short clears, D. S. standard back, D. 5
English homeless back, D. S. fat backs
D s. French fat backs. D. S. English
short cut fat backs, D. S. bellies Is 10 20
pounds, D. S. English bellies II to Is
pounds, D. S. peerless bellies Il to IA
pounds, D. s Eagle bellies 10 to u pounds.
and D. s. Diamond bellies 10 pounds and
under, sweet pickle California hams. S P.
Daisy hams, D. s. foster backs, S. P.
New York shoulder. D. s. New Orleans
shoulders, English three ribs shoulders,
and then the different sizes OF hams as
stated above
The hams and bellies selected out for
the Perfection hams and bacon are at
once put into a sweet pickle, composed of
English salt Demarra sugar and honey
Great care IS used In making the pickle
and the temperature is kept at just such
a stage. The hams and bellies are taken
out of the pickle at such a time so as to
be not overcured. Later they are snok-
ed.
The other sweet pickle joints are cured
in a pickle made of regular salt. saltpetre
and granulated sugar. The quantities are
proportional so as to blend the meat and
give 1t that flavor for which the Dold
Eagle brand meats are famous. They are
, known the country over for their excel
lence
The bellies and backs are cured in an
English cure which is composed of Eng
/ lish salt, saltpetre and graduated sugar,
dry. They are sailed away in the dry
salt cellars and at the proper intervals
overhauled and resulted and let stand
until such time as wanted. Owing, how
/ ever, TO the Unprecedented demand at the
present time, the Dold Packing company
cannot accumulate much OF supply
ahead Of these two articles.
The side meats are drysalted in mkt
ure Of salt and saltpetre and are over
hauled at proper staes and are stacked up
until such a time when they go out either
as drysalt meat or are smoked and con-
verted into bacon.
A trip through the drysalt cellars is a
revelation to the person who Is accus-
tonred to killing the family hog and hav-
ing four out of Ave pieces turn out sour
or tainted It seems a mystery how mil
| lions Of pounds of meat can be piled UP
and cured without heavy shrinkage from
sours and taints. But this, however. X
| owing to the perfect system in vogue al
the Dold plant and the taking advantage
of weather and other atmospheric condi-
tons which either haste or retard the
curing Of meat The Dold company does
not. however. go by the signs OF the
moon or whether potato will float II
the pickle to determine whether or not
the meat is cured All Is based on abso-
lutte knowledge of what is being done
From the condition Of the pickle both by
sight and feel an experienced man car
readily tell the exact age and condition Of
the meat without further critical examin
alton.
All meats are lotted out in the drysal
cellars in piles containing $1,000 pounds
This constitutes an average car load anC
when an order is received for a car o
such class Of meats, stack Of the pro
duct can be moved down at once and 1
will fill the car.
Out Of "a 900. 900 pounds Of meat handled
last wear the loss was under one-twentietl
Of one per cent. This goes to show VIVA
an admirable system is in vogue at tn
Dold Packing company's plant IN TIM
civ for the handling or such vas
amounts Of perishable goods with such
minimum of loss.