The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-06-26

many Of them much larger than any
mentioned. There is a cold storage
picking department, composed of sew.
eral floors, each OF which covers an
acre of ground. Several years ago
they used $4,000 tons of ice every year
in this one department, but now it is
all cold air and the current can be
made as strong and as cold as they
want it. There are thousands of hogs
heads Of pork, all in pickle here, as il
must go through this process several
weeks before it can proceed further.
A feature of the business is the
presence Of a number of
Government inspectors
in every packing house. There is one
o nevery floor at the Squire plant. A
hog may be rejected at any stage, but
as rule none but healthy hogs can
get by the first operations. 1t is abb
solutely impossible now for anything
but healthy meat to get through, as
the inspectors are paid by the govern
ment, and look at the work all of the
time. The packers themselves are also
cooperating with the government, be
cause they realize that a large and
Iflourishing business can be done only
| when the product is popular. If an in
spector condemns hog, nobody could
| buy that hog for money. The con
demned hog may go into some kind OF
use, but it never can be put into any
time when the people could be so alb
solutely certain about meats as al
present.
| The national pure food law is a Law
long advocated by many packers, a:
| -.
the leaders in that movement.
| There are 100 men in the working
departments, apart from the large of
fee force.
! The smoke house is four stories
high, and long enough to accommo
date $4,000 pieces at one time, wheth
er strips of bacon, shoulders, or hams
They use nothing but hickory woot
which is the best for smoking. @
In the lard department the hot lea
lard was seen being tried out ant
cooled off by the same system as tina
OF the New England housewife.
| is put up in pals of all sizes. The
open jacket kettles are revolving, sc
that the lard is being stirred all the
time, while trying out. In the sau
! sage department there were severa
other kinds besides the frankforts ant
bologna, all of which had to be cooked
just so, by water at a certain tempera
ture, and tested by machines at al
stages.
! There is a machine to take off thai
| little piece of skin which is finally
worked into shoes. The skin is al
ways in small pieces, as they only
take it off a few light hogs. Some Of
the heavy dry salt pork seen was put
| up in 600-pound boxes, and several
hundred of these that were being
shipped were tagged to different coun
| tries. John P. Squire & Co. has grown
so big that they sell everywhere
American products are in the lead to
day, all over the world.
| Those who have a day off and wisf
to see how things are done in bis
packing house should visit the Squire
plant. Ladies can go through every
part and may be dressed up for an at
ternoon call.
| Visitors are impressed with the
cleanliness of the whole establishment
From the nature of the business one
might expect different conditions, bu
great care is taken upon this point
and the result is remarkable
| The floors are scrubbed as spotless
| ly clean as the kitchen floor of tn,
most fastidious housewife. Every
thing, every process, partakes of thi
extreme neatness. Perfect purity, ab
solute cleanliness, first quality, ar.
what the name Squire stands for.