The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-01-14

cutting room they are slid off the trucks
upon a long bench where men with
sharp knives mark the hams, by cutting
through the skin, so that several other
men with saws can see where to saw the
hams
This being done the sides are showed on
the chopping block where a man with a
cleaver chops off the shoulders. If the
hogs are being cut up for loins, the sides
are then split in two.
Each part Of the body is placed on
different table. There is one table for
hams, one for shoulders and two for
sides. There are generally four men at
work at ham table. one man is en-
ployed saving off feet. two men trim the
hams into a presentable shape, while a
fourth man weighs the hams.
There are a number Of different sizes
of hams, and each size is kept separate
and sent to a different vat in the cellar
to cure. The Dold Packing company
makes a speciality Of hams and is very
proud of its fine product which is the
standard of value in all markets
At the shoulder table there are six men
al work Four separate the bones and
getthe shoulders in shape to trim while
four other men cut up the shoulders. The
principal cuts made by the Dold Packing
company are the New Orleans shoulders
and Picnic hams. The regular cuts made
from shoulders are the lean butt, the
foster back and the picnic ham.
There are two tables in the Dold cut
ting room for handling the sides. At
Il g, 81,
such times four men are employed split
ting the loins from the bellies, while two
men pull the loins, or separate the lean
meat from the fat. Two men are busy
removing the ribs from the bellies, which
eventually are transferred into bacon.
Two men take the bellies in hand after
the ribs are removed and trim them into
the required shapes. The loins, which
are to be shipped Immediately, are wrap
ped at once in oil paper by a couple OF
men. while the remainder are dropped
down a chute into the loin room when
they are placed in iced boxes for ship
ment to eastern markets when the best
opportunity presents itself.
When loins are not wanted two men
are used to cut the tenderloin from~the
SIDES Wnlte Two OTHERS saw Ottl the hdCh-
bones Four men find employment re-
moving the bones from the bellies, and
two men trim the the product. The
heavy hogs are cut up into what are
known as short ribs. The ribs being al
lowed to remain in the sides. while the
medium weight hogs are thoroughly ribb-
ed and made into what is technically
known as short clears. The cuts, which
are eventually made into bacon. are then
sent to the cure room where they are
further treated There is another cut
made when loins are wanted. The heavy
hogs are not serviceable for loins and
those not cut up into bacon are made into
extra short clears. The backs are not re-
moved from the sides, but are simply
trimmed up.
All the trimmings resulting from the
different operations are thrown down a
chute into the trimming room where If
teen or twenty boys are at work Separat-
ing the fat from the lean, the lean meat
being sent to the sausage room to be
made into sausage and the fat trimmings
being taken TO the lard tanks to he made
into lard The care tkaen during all
these operations at the Dold plant to
insure absolute cleanliness is surprising
TO the uninitated.