Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1911-10-12


dry salt and pickle cellars is OBJ
jected to as it is claimed that light
darkens the meat and that too much
glass surface in the walls of cooler
or chill room does influence the re
frigaration. There is apparently less
need for direct sunlight in the dry
salt cellars than in any of the 9th
er rooms, for the floors are general
ly kept sterile to a degree by the
salt and brine, and the temperature
OF the rooms are comparatively low.
Another of the principle require
ments of a packing house is an album
dant supply of hot and cold water.
The supply is generally obtained
from driven wells and springs.
The rooms and compartments are
so constructed and located that the
doors from one department will not
penetrate the adjoining rooms. The
rooms are so planned that it is not
necessary to truck or convey any of
the nonedible products of the car
casses through or into those rooms
where edible meat products are han
died, prepared or stored. The same
is due to the fact of edible products.
The entire buildings made Of rein
forced concrete and stone, with gut
ter and drainage pipes of iron. All
the equipment is of a sanitary char
acter The tables are made of iron,
SO that they can be readily cleaned
with steam and hot water.
The trucks are made of maple
wood and galvanized iron.
Long metal chutes are used to
convey the meats for curing pur-
poses from the cutting floor to the
dry salt and curing cellars. All
chutes have numerous hand holes to
facilitate cleaning.
A proper laundry is furnished so
that employees may be supplied with
clean outer clothing.
All employees in houses which are
under government inspection must
wear white clothing in performing
their duties.
You now have a good idea of the
construction and the sanitary prfn-
ciples applied. We will now pro
coed in the manufacture OF the prod
ucts.
Chfcago's market rules the world
and all live stock is bought on the
Chicago market. The market fIuct-
yates and it is a great item for
packing house to receive by wire
each day the price paid for the diff
ferent grades, of hogs, cattle, calves
and sheep.
After the hogs have been properly
cooled off, watered- and fed. they are
driven to chutes which lead to the
sticking pen.
At a given signal the power is
turned on and the killing has com-
menced.
A shackIer is the first man en-
ployed, who shackles the hogs on the
left hind leg with chain-like in
strument, They are conveyed up
into the air to a sticking ran by a
Hereford hoist. This hoist is made
of wood, s feet in diameter and is
round; every three or four feet is a
peg on which the shackler places
the shackled hog, which lifts the
hogs to the sticking rail.
The stioker gets busy and round
goes the wheel to the music OF the
squeel.
After the hogs are dead they are
carried along the rail to the scaId-
ling tub where they are scaIded so
that the hair and scurf comes off
easily The water in the scalding
tub is held as closely as possible
from 142 to 147 degrees fahrenheit.
In the summer months there is adj
ded to the water in the scalding
tub a little lime which makes the
scalding more easy.
After the hogs have been properly
| sealded they go to the scraper,
which is a cone-Iike instrument ten
feet long. This machine is made of
steel The hog passes through some
heat first and all the hair and scurf
| is removed from him After being
| dehaired he next goes into the hands
of shavers who use large knives and
remove any hair that is not taken