Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-01
GOLDEN & C0MPANY'S ABATT0IR

the odor arising from the fertil.zing de-
partment but IT Is asserted that under the
improved methods adopted In that connec-
ton even this ground OF objection has dis
appeared.
General Appearance Of Cleanliness.
Taken a whole the place seems to be
as clean as It could well be kept. The
floors, many OF which are of cement, are
not allowed so the foremen state, to con-
tain Accommodations of grease, particles of
meat or dirt of any sort. The floors are
thoroughly washed and scrubbed every day.
In cases where 1t Is especially required this
cleaning process is gone through with after
each operation of whatever nature that
may be.
The several apartments used for the stor-
ing of meat. whether 1t is hung from the
rails or packed in receptacles, appear to be
kept free from contamination by dirt, dust
and the like. 1t may be said in all truth
that some of the storage rooms. particular
ly those in which beef, pork. veal, ETC.. are
chilled and then hung up in readiness for
shipment are models of cleanliness. The
machinery employed In the rendering de-
partment" 1t also seems. does not suner
by inspection. In this section of the plant
the work is done with mechanical precision.
Scientific methods to a degree of exactness
are observed in the production Of lard and
in the turning out of other products.
Where Responsibility Begins.
In the preparation of meat the RESPONSE
bility of those in immediate charge of the
plant begins when stock arrives on the
grounds. Separate apartments are provided
for animals of kind. These pens are said
to be kept in such good condition that no
cause for complaint on account Of disagree
able odors is occasioned- After the slaugh-
terng and cleaning processes, 1t Is explain
ed the beeves ar etaken into the Chill
ROOM" where the temperature Is 81 degrees.
and there they are left hanging from the
ceiling for about twenty-four to forty-eight
hours. Then they are conveyed to the gen.
eral storage room, kept at the same tenn
perature, and allowed to remain there about
ten days. In the chill room the animal
heat is given on.
The same process Is employed with pork.
veal etc. each being put away separately.
In the smoke house meat in various forms
is treated for different periods on racks
over the fire pits In which. 1t Is stated,
hickory wood is used as fuel. The sausage
department is upstairs away from the kill
Ing and meat cutting. After the sausage
has been smoked water is passed over 1t 10
rid it of ashes. All necessary care seems
to be observed with the prepared ham and
bacon.
Average Number Slaughtered.
It is stated that on the average about 100
beeves and 1000 head of hogs are slaugh-
tered every week.
Make Old-Fashtoned Lard.
On the top floor In the rendering depart
ment'' is an apparatus for rendering old
fashioned kettle lard. The product is the
Golden Leaf brand. one of the staple ar
tices handled by Golden & Co. c. A.
Brown the foreman of this department.
explained that the "hasher" is cleaned
daily and the trucks regularly washed.
The floor Is also washed as frequently. In
the refining process the lard is mixed with
fullers earth. by which the coloring mat
ter Is separated. This is accomplished IN
eight-ounce duck sacks, which are washed,
1t is explained, after each operation. An
air pump keeps the fuller's earth In agita-
ton so that 1t will not settle to the bottom.
Immediately underneath on the first floor
is an apparatus into which the Fat Is let
down through a cheese cloth sieve to free
II from the cracklings. 1t Is cooled In a
water iacketed tank. from which II is
passed over a lard roller. chilled by cooled
brine to about degrees. from which II is
drawn off into tierces, tubs and tins.
In the cooper's shop the tubs are washed
thoroughly inside and out. Mr.. Brown eX-
planned that wash of sodium silicate is
placed on the interior OF the tubs to pre-
vent them from leaking and to give gloss
and finish. This. experience has shown
forms a hard coating which Will not mix
with the lard. The chill room is the final