The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-02-11

to turn out the orders, and already 6his
year the output has shown a remarkable
growth of last year. These goods, as
well as other DoId products are fast
gaining a foothold second to none.
The trimmings from the cutting room
go into what is technically known az the
trimming room, which is refrigerated.
The ham trimmings, trimmings from
shoulders and those from the side meats
all land on separate tables from the re-
spective chutes and the lean portions are
trimmed away and the fat Immediately
goes to the rendering tanks. Cleanliness
and expediency of the work are the two
main objects looked to. All trimmings
are cleaned up by noon Of the sane day.
All the lean trimmings from the differ
ent parts of the carcasses are kept sep
arate and made into different grades of
sausage according to the quality Of the
meat. The ham trimmings and trimmings
from loins are made into the justly cele-
brated Rathbone Pressed Ham and
Dewey Ham sausage. Great care is TAX
en- that no coarser grades Of meats than
these are mixed in. The balance of the
meat trimmings are made into the regu-
lar commercial grades Of bologna
The Old Homestead Sausage is made en-
tirely Of pigs shoulders and flally back
fat. just the right proportions being used
to make the sausage palatsble. Every
pound of meat is weighed, as are the
pepper, spices and salt used, so as to
have one batch Of sausage exactly like
the other.
When the trimmings arrive at the sau-
sage room proper those for the cured
grades are Immediately hased and sailed
away for several days until they are
cured enough to be smoked. They are
then re-hashed, spiced and stuffed into
castings. smoked and cooked. and are
then ready for the packer.
The fresh sausage is made fresh every
day. Any remaining over from one day
Is made over into bologna this insuring
at all times that no sausage lays over
more than tweuty-four hours.
The weiners are made from beef, veal
and pork. and without doubt one Of the
finest productions Of the Dold Packing
company. having that juicy, picQuant fla
vor which no other weiners have.
The sausage room and kitchen are kept
scrupulously clean under the ever watch
ful eye Of John Rsthman. who has been
with the Dold Packing company for the
past sixteen years. He comes from a
family Of sausage makers. three genera
tons before him having been sausage
makers in Hamburg. He takes just
pride in everything he does, and It IS well
worth visit 70 the Dold Packing COM
pany's sausage room TO see Johns eyes
dance when as he always does he Offers
visitors samples OF his various products
to hear their comments. This depart
ment is open to visitors. as all other de-
partments are. ana any one IS always
welcome 20 come and see the cleanliness
and expediency in the manufacture OF
sausage at the Dold Packing company.
The ladies OF the Highland Cemetery
association have had most encouraging
success n the sale of tickets for he lee
ture 10 be given by Judge Wall az the
opera house on the evening o. the =. His
subject is The Hero OF AppOmatox,' -
and nearly everyone approached express
a desire TO hear the lecture. 4 wei filed
house is already assured Tickets can be
obtained al Lawreace's. Behring's and
Sauer's drug stores.
Fred Bissantz, proprietor OF the Santa
Fe Bakery. has moved INFO his new room
At So6 e. Douglas avenue. Il IS q larger
and the front windows are lower and
more attractive. The new store Is newly
painted. papered. new fixtures put in. and
their new bake oven Is said 10 be the
largest in the state. Bissantz has 4 fine.