The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-01-24

the forenoon and hogs in the after
noon. The freezers hold 100000
pounds.
A speciality il made OF sausages,
and no finer sausage room could be
found anywhere. The most up-to-
date machinery, necessitating no d.
rect handling by the workers. alun1-
mum topped tables, cooking watts
with hoods to prevent steam rising to
the ceiling to drip away later. troll
ley cages on rails, eliminating the old
truck system, ETC., are some OF the
things in this plant not to be found
In some large so-called most efficient
ones. The sausage storeroom was
beautiful and as we walked through
1t Mr.. Hoopman handed me weiner.
] am not fond Of weiners, but really
liked that one. All the product 10
under most rigid inspection, as also
are the sausage machines.
We have never seen nicer smoked
hams or bacon than came from the
snokeroom OF this factory. A very
mild cure has been got which has
made a rather keen demand already
for this smoked meat.
The cured meats are put up in
standard watts Of 1.500 pounds, each
with the grade, vat number. name of
product and date Of final curing on
each The curing cellar holds $780,
in this abattoir for meat killed for
the city trade, thereby taking the
place of a municipal abattoir. All the
special cuts, ETC., or early delivery
stuff is kept in this room.
Two brands of lard are made-Pur-
ity and Valley-which are the best
and standard, respectively. Pure
home rendered lard is also prepared.
This lard manufacturing room is as
complete and as fully equipped as
larger ones. Mr.. Hoopman pulled off
lids here and there Unfortunately,
and the same uniform beautiful ap-
pearance and quality seemed to char
acterize the whole supply. AS stated
before. a totally new man had % be
trained by the manager for this work,
but he is now putting up an excellent
product.
One grade of fertilizer is made, but
no stock food is turned out. The lat
est machinery is in use for this work:
All the foul odors from the factory
are drawn off by the most complete
ventilating system known to abattoirs.
The soluble gases are washed out by
water spray or Scrubber and the
insoluble pass on to the furnace
room. The whole plant is remark
so common to packing houses.
A special hide cellar is provided.
Here hide beds are laid down under
rock salt. Grading Is carried on. of
course, and q much better price Sc
cured than the small country dealer
can get. These are handled on prac-
tically the same basis as packers
who sell in straight car lots. Hides
tie up a lot OF money and a very
small lot OF them in a cellar keep
much capital out of other uses. In
one shipment recently the factory had
$500 worth and in another $4,000
worth.
Elevators in the abattoir run to in
edible departments only, and no edi-
saves danger Of contamination. The
architects were practical packing
house men, one having been master
mechanic and architect with Swifts
for twenty-five years.
Distribution Of Product.
A large proportion Of the product
Of this factory is disposed Of within
a radius of IS miles or less. This is
true of practically all the sausage OUT
put, which now runs $4,000 pounds per
week and which it is expected wilt
soon amount to $4,000 pounds weekly.
There is a strong demand for this
sausage, so that the, output has grown
to the above figures from 1000 pounds
made when the factory was opened
five months ago. Pork cuts, outside OF
whole carcasses, shipped within the
radius mentioned above amount to
about 80 to 40 thousand pounds week
ly, and carcasses, mainly bsef, iE the
same territory run 80 to 60 head per
week. One or two cars of veal calves
per week are shipped to Milwaukee,
One car was loaded the afternoon =
was at the plant for which 1914 cents
per pound was got. Part Of a car OF
cured meats, such as hams. bellies
fresh pork loins, shoulders and offal Is
sold in Milwaukee weekly. Nearly all