The Evening statesman. [volume] (Walla Walla, Wash.) 1903-1910, 1910-02-28
INSPECTED MEATS AND
HOW THEY ARE TREATED

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larger than that Of perfect animals,
the conditions varying considerable.
DIR. J. c. Exline, chief inspector,
holds forth in the retaining room,
where he carefully examines those
animals sent to that department. His
is a practiced eye, and ordinarily it
takes but a short time to determine
whether the meat is infected. Occa-
sionally, however, he is compelled to
make careful study, as the first in
spector does not often make the mis-
take of sending to this room an ami
NAL perfectly healthy. Following the
examination by DR.. Exline, the animal
is either passed or condemned, and
once pronounced unfit for foot, moth
appeal to the heads of the department
| in Washington. The condemned ami
mails are therefore used in the manu-
facture of fertilizer.
If the inspectors have only the
faintest suspicion that a certain ami
NAL is diseased, they dispatch it to
the retaining room, for careful ex-
animation, as they can take no
chances Of feeding the public infect
ed meats. A brief inspection of the
work in this department will convince
even the most skeptical that large
quantities of diseased meat are daily
sold in the city by those establish
ments not having the federal inspec
ton, as the animals are practically
all from the Walla Walla valley, and
the inspection at the plant of the
Walla Walla Meat, & Cold Storage
company shows just what may be ex-
pected in the average run Of animals
Other Operations.
AS the animals leave the retaining
room, bearing the stamp of approval,
they are transferred on the overhead
railway to the various departments in
which the commodities of the COM
pany are turned out. The men en-
ployed in the cutting room carry on
the work of preparing the meat for
their tables are arranged chutes by
which the hams, backs and sides for
curing purposes are sent to their
proper places, the trimmings to the
rendering section of the factory,
and the parts available for sausages
to that department.
In addition to operating one Of the
largest slaughtering establishments in
this section, the Walla Walla Meat &
Cold Storage company has installed
immense smoke chambers, in which
the delicious Holly brand hams and
bacon are cured. These are fitted
with facilities for smoking meats both
on the lower floor and on the upper
floor, and it is possible to handle a
great amount of material by this
double capacity. 1t requires on the
average As hours to prepare cured
meats in the smokerooms. In the
basement are located the large gall
vanized tanks, in which the hams are
cured in the specially prepared solu
ton, and the sides and backs sailed
properly before being smoked.
All of these commodities are moved
about the building by means of large
steel trees" on which a hundred or
more hams may be suspended, and
the handling of products by employees
is eliminated so far as possible by
the use of these trees" which may be
moved at will along the rails suspend
ed from the ceiling.
Sausage Room.
In this department such portions of
the animal as are useful for nothing
else-in other words the trimmings"
are forced through a power grinder,
and the rich wholesome sausage drOnS