The Detroit times., 1909-05-28

the main line between New York and
| Boston and the West BY getting
quicker freight service TO the great
eastern market Hammond, Standlsh IL
! Co. will be able TO still further advance
| Itself to more commanding position:
| And every freight car bearing their
distinctive brands will be an adver-
tisement for Detroit. These yellow
cars with their Apex" sign Will bear
abroad the news that Detroit Is leader
In still another Industry.
| Throughout the state, Detroit meats
will be distributed hereafter by new
car route plan by which shipments are
| the various stations 10 supply the
| towns with the cleanest and best or
provisions. This is an innovation that
promises great results as IL accommo-
dates a big territory adjacent to this
city and assures the purchasers or
those towns OF receiving the finest
meats and meat products to be had
anywhere.
How the Pigs Become Pork.
As In every other well-conducted
business. the operations at the Ham
mond, Standish & Co. plant are divided
to secure the maximum OF success.
Pork packing II still the largest sec
tion of the Industry In Detroit. In fact
tt=w as=not =so=ions =aso=that=it=
practically the whole OF the business
here. present capacity to slaughter
and pack 1000 hogs per day, with the
doubled when the new buildings are
completed. shows the extent or the
Hammond. Standish &c Co. trade in this
line.
AS a shipment OF porkers arrive at
their destination. they are unloaded d.
rect from the cars onto cement plat
form from which arise inclined pas
sageways to four upper tiers OF pens,
each OF substantial construction. This
fve-story building IL, In fact. OF rein
forced concrete construction through
keeps Its various compartments clean:
water being sluiced over the floors or
each pen as II In emptied.
The newcomers soJourn a time Tor
a rest and TO be watered and fed. Only
when they arc recovered from any eff
fects OF their journey are they ready
for the quick, short march from the
pens TO the narrow chute from which
no mortal piggie Ger returns TO life.
SquealinR, pushing. showing ahead the
animals crowd forward 10 where the
chute divides at a great revolving
double wheel.
A brawny chap stands guard here at
| each side and ono by one the doomed
pDSsssss f to chSa that Is Caught ons
! the great wheel and hoisted free and
clear OF the drove to be carried on TO
where the chain engages with an In
clined iron rail that slides them down
past the sxecutioner. 1t is but short
! moment from the time the shackle
binds until the animal comes before the
/
makes one quick. precise incision-and
the porker squeals no more.
But death has only begun the jour.
ney A few PAGES beyond the spot
where the knife hns done lis work is
| a huge vat filled with hot water, into
which the bodies fall In the slow
passage through this bath the water ter
body of the animal and at the further
end each creaturs Is seized IN turn,
caught with an iron hook under the
| Jaw and swung upward TO pass through
| the mechanical scraper
inspectors Test Everything.
This machine Is triumph OF inge-
nuity and a marvel In the thoroughness
| OF It's work: into II the porkers go
shaggy and Of many colors; through Its
narrow tunnel they pass under a gentle
patting by rubber bands with iron
| scraping edges, which revolve on varl-
| ant wheeis-and out OF the further end
the carcasses come transformed. All
the hair Ia gone-fallen away into
lower regions to serve another use
all dirt has vanished and the sleek
bodies shine white and attractive.
An operation at the end and the car
cass IL fitted with sticks between the
head railway which carries II out into
another room, there to be inspected.
cut into various ways and finally sent
to the cooling room. First OF all. In
| tend to such fragments OF hair as may
| have escaped the machine, then gov
eminent inspector examines the neck
Nor signs OF tuberculosis and passes the
| hog along to workmen who open II and
draw out the viscera. which rs also In
spected by another government official
| and passed by him In turn
| Around three sides OF the working
| room the train OF porkers slide Here
| man with an AK divides the carcass.
here another saws the joints that there
/ no
| there q man faces the hams and an
| other extracts the leaf lara nv quick
pulls. SO many men are working and
| so quickly that one can hardly distin-
| guish the actions. During the course
| OF the passage. double spraying has
served to emphasize the cleanliness of
| the process which IL further shown by
| the fact that tho meat is not handled
during all the time.
Besides the inspection Of the live ami
/ mails at the stock yards and IN the pen,
the government officials have twice
| passed upon the carcass but there is
still another inspection coming in the
ment in all probability Caution could
| go no further. II an animal does not
| pass this strict examination at every
point. the rendering tank and not the
| meat market Is is destination and the
| company unites with the government
inspectors TO live up TO the minutest
detail OF the regulations, knowing that
the public confidence ~ Tar more valu-
able than any small saving that could
be obtained by stealth.
Down In the Picking Cellars.
The visitor has seen all this from ar
elevated gallery. entirely apart from
the operations but In full view OF every
move At the end OF the elevated rail
way. the prepared carcass Is seen e
be deposited on an automatic elevator
which carries 10 below to a room WHERE
the temperature has been depressed
by means OF ammonia pipes SO that II
NAV hang unit; ready for the cutters.
! All through, the process has beer
accurately timed The machinery is set
for 42O or 500 hogs per hour aud al
that rate the animals pass through
| Each operative does his part Ia the
fraction Of minute. knowing that 4
slip will check the work everywhere
along the line. Accurately and conn-
IDENTIFY the various things have beer
done which We're necessary and this
accuracy prevails throughout
In the cutting roonL whence the car
casses go when properly cooled. tn
same system prevails Each body Is
cut TO the best advuntage Into hams
lcins. bacon. spareribs and all the othel
| cuts and these portions, tu turn. ~
to the sections % the plant whore they
are 10 be utilized. The cuts which at
10 go out az fresh pork To the loca