Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1916-08-09

20 bN0WSs
as we'll. and they have pride and a repu-
tatloh to sustain and they do not like to
nave a government inspector pick them
up on some detail they have neglected or
overlooked.
"The packers nave urged me to COM
plain continued Colonel knisker. If I
find anything that is not being done as de-
manded by the government specifications.
They appear to be more than anxious to
please and not one has tried in any man
ner to slight or skimp his orders"
From Carcass to Can.
AT the invitation of Colonel Knisker a
reporter for the Daily News visited the
stock yards plants and witnessed the en-
tire process of preparing food for the
boys i'm khaki from the time the carcass
was picked out In the cooling rooms to
the sealing of the packages and the load
Ing into the cars that rush the food to
the border. The meat was cooking on q
large scale. 1t was cooking for the entire
world side by side with the governments
orders. On one side was the bacon picked
by the inspectors for the use OF American
soldiers and sailors. Over on the other
rose tier after tier OF British bacon. and
In still other rows was piled commercial
bacon. the bacon which is seen hanging in
every butcher shop.
That designed for Uncle Sam stood
raised several inches from the floor to per-
init perfect drainage. The others were
piled directly on the cement floors.
Streaks Of Lean Required.
yacle Sans specifications for the curing
ef bacon say the slabs must not weigh less
chan 10 pounds nor more than 70 when laid
down green. They average from is to IS
pounds. The strips must contain a
and be not more than three
inches thick at the shoulder. They
must be allowed to dry out at least ono
day before being submitted to smoking
with hickory wood for a period Of eight
days or more. The excess salt must b
brushed from the slabs instead of being
washed off with water.
n government prescrthes the exact
manner in which the pieces shah be
wrapped. Two sheets of heavy paraffn
paper and one of heavy absorbent are re-
CURED. Some of the bacon has an extra
wrapping of sheeting sewed on. Others
are packed for shipment in hermeticaliy
sealed cans. IL pounds to the can.
Cans Chosen at Random.
Cans of corned beef. hash and of roast
beef. We're picked here, and there from
among the finished products and opened
for inspection. Some of the cans had been
packed only an hour. others had been
packed for days. II a piece Of gSistle wal
found or If too much fat had reached the
can 1t was noted by the eagle eyed I'm
spectors for the government.
Better ginger those girls of yours up.'
said Colonel Knisker; some Of them are
getting a little bit careless"
Cans of the Commercial" beef and cans
of that prepared for the European armies
were opened and compared with those Of
the government. In "a Instance the
government product graded somewhat
higher In looks and in the care with
which the meats that had been selected.
British Rules Less Strict.
A British inspector was On the ground
looking after the supplies for his armies.
The British specifications do not call for
az careful preparation or grade as does
those of the American army. Especially
is this true in the matter OF bacon. Down
soon to be bacon were being sailed and
corded In great piles like cord wood.
Corned beef. according to the specifica.
tions. must be packed in t~wo-pound cans,
the meat to be cut from brisket, chuck
and plate. The quantity Of each is pre-
scribed. The brisket furnishes the nee
essary fat. Of which not too much 10 per-
mitted. No flank pieces are used. The
cuts must be made from young cattle In
good condition. Not more than 80 1-2 per
cent of chuck meat may be used: the 9TH
or two cuts are equal proportions. Skinny
CIV SAS0UG f1klO III UIVOU CxOS0
must be removed. The cans must not
contain more than one ounce of clear
jelly made from soup stock and bones
and must not show excessive nqu0r when
opened for Inspection. Every can 10
thoroughly washed and wiped dry be-
fore being packed.
Subject 20 Inspection Always.
The roast beef 10 prepared from the
same grade Of fresh meats. The meat u
subject to inspection on the carcass ana
at n other time the inspectors may do.
sire. The beef - first soaked in water
to remove blood olots and IL parboiled q
few minutes to remove excess OF water.
Il 10 then placed In the cans and the
cooking 10 completed after being sealed.
The hash requires az equal quantity Of
meat and vegetables. properly seasoned,
and u ~ tasty . dish - can be servod
|anywhsre. Every bit Of gristle. bone or
Questionable fat 70 cut away BY TIE
sstr1mm0rs."
Each can 10 stamped - that Il can b
told at . glance whom Il vas packed ana
b. whom. The government saves ouf
oevefea cans of . hatch prepared. g
that In case criticism arises they wtn
have prose at hand 70 dsteruips Who .