Missouri Valley times. [volume] (Missouri Valley, Iowa) 1874-1931, 1915-11-18
Our Trip to Omaha

r
dustries.
We arrived in OMAHA about
1880 o'clock and proc sded to
the establishments of the Lee
Colt Andreeson w h lesa e
Hardware Co. MIR. Colt, a pro
minent business man of Omaha
had made arrangements for us
beforehand.
We went first to Nj. E Smith
Co. Manufacturers and Whole
sale dealers in dry goods. Here
a guide was provided who tot k
us to the fifth floor. On this
floor was done the pattern cut
ting and some cuttirg 81 d sew
ing On the fourth floor be.
sides other sewing, he buttons
were sewed on the llghg weight
goods. The heavy goods were
cut here The thaG Aoor was
the general cutting room. here
three hundred thicknesses Of
light weight goods were GU st
ore time On the third floor
the cutting and sewing of over
alls was done also. Tine second
floor contained the dining 70 III
and laundry.
The M E Smith building is
separated into two parts by an
alley. The factory fills one
part and he other part includ-
es the sterehouse and the flee
The packing Of wooden boxes
is done in the basement,
One distinctive feature of
this industry is that most of
the factory hands are Italian
and Jewish women Mother
is that the work only lasts for
about four mon ha, thus throw.
ing all these laborers out OF
work during the most of the
year
After leaving NJ f Smiths
we went to So Omaha and Wis
: tied The Armour Meat Picking
House. This plant covers about
!. Sven acres and employs about
4 1900 laborers
Two guides were furnished
il US who took Us first through
81 the FIRE, Eng rooms
!, In one room there hung rows
and rows Of beef cut into halves
& In another room " ere he sFet +
and lambs and also some calves
: with the hlUe on. Leaving the
hide on is said to keep the meat
y in better locking condition
s Our guides here explained the
, different methods Of dre ssira
b the mutton to suit the d fferen.
B markets. Both the beef and
81 mution are hurried 10 the
l freezing room IS soon after
ii killing as possible and KEPT
there from iorty~four 10 forty.
4 eight hours. If this were not
done the meat would spoil.
z lne killing, skinnirg, clean
Z ing and part OF the cutting Of
q the sheep and cattle are done
u in ore la ge room The sheep
are bur & by their hind legs 'c
a trsv III e chain A man witt
a long knife Sits their threats
and they are showed alorg tc
the SINNERS Trey are Their
cat open, the entrails taken ou'
ard the head cut eff. After
being cut and cleaned with hot
water they are rushed TO the
free zng room.
The cattle are run into stalls
two in . stall A man with {
siedge hammer passes alone
land knocks tbs m on the head
They drop down On he floor,
trap door is raised and they
slide down to The main floor
They are then hoisted by ali
pressure so that their head:
are about foot from thu
ground, their thrnsts are chi
and the blood drained out. One
man cuts off the head, another
skins the carcass They arr
then Slit open and the entrall:
taken out and sent to the room
below where they are separated
cleaned and the lnfestines pre-
pared for use in making saus
ages. After the carcass il
thoroughly cleaned it is cut il
n two and sent to the freezing
a room.
"a Whatever meat is on the heat
q is scrapad off, the head is open
z ed by huge knife, working OF
q he same principle as a pair o
n g GERS and the b aims taken out
B The bone is ground up with TIT
= other bones, he oil extracted
i and the remainder used fo,
q fertilizer.
Il The liver and gall bladde