Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1918-06-20

GRAND FORK
be q compound 500 horse power
engine to run the compressor and
other equipment. This engine is said
Ito be the largest in the northwest
The cooling coils will be built in q
plant. There also will be q coal
bunker with a capacity of 400 tons of
coal The building is planned for q
battery Of three boilers.
The slaughter building comes next.
It contains full basement. three floors
and a mezxanine floor. and is ~ feet
by. s6 feet. At the entry, throughssA
tunnel from the power plant, the
visitor enters the lard draw and stor-
age department, which has. an area
Of Is by so feet. It has an excep-
tionally good equipment. The grease
draw and storage department, 70 by
~ feet. Is next, and his is connected
with the hyde storage. Two large
salt vaults also are In this depart
ment: To the north is the fertilizer
building. which contains tanks for
the manufacture Of fertilizer.
ON h first floor is the shipping
platform. "a feet long and IL feet
wide. The railroad track runs along
side of this platform, which is used
for loading and unloading purposes.
As the visitor enters the building
from the platform, he goes into the
office OF the government inspector.
Then comes the. draw and storage
n shipping rooms. The rooms are
equipped with scrap straines. sausage
press, three slush tanks and two re-
ceiving tanks. The grease draw and
storage rooms, with a hyde chute, are
next. h edible department OF the
slaughter o has no connection
with the balance Of the building, the
only entrance being from outside. In
here are slush tanks and blood cook
ers. Another shipping platform is
located on the east side of the build
ing and is canopied. On this floor
are dressing and wash rooms and
toilet.
On the second floor Of the building
the visitor goes first into the offal
cleaning department., which contains
head chutes, head tables. scrap lard
tables, and numerous other accouter-
ments.
Two casing and sailing rooms come
next. and this department also con-
tains a fresh air %vestibule. From
here. the visitor goes into the inedi-
BILE tank room, which is equipped
with four tanks to catch the material
from the second floor and drop it in
to the different tanks on the first
floor. There are two Of these DON
On the third floor is located the hog
dressing department, which contains
head chutes, scrap lard chutes and
all kinds Of head railing and beef
chutes. knocking pens. hog scrap
ers. moving table tops. s%calding vat
and holding pens also are located
here. Then, there is the beef dress
ing department, with its knocking
pens, bridge plates. a government in
s%pector's Office and a retaining room
for condemned cattle.
Overhead is a m%ezzanine floor,
where the slaughtering of hogs is
done. 1t contains Stacking pens.
holding pens. waiting pens, and tracks
and trolleys hung on a network of
concrete beams. A.gallery for visitors
is opposite.
A concrete water tank will be con-
structed.
A cooling building is next. The
basement Of this building is entered
through a tunnel, over which is a
bridgeway forming a fresh air cool
ing room. The animal heat first is
taken out in this natural cooler, af-
ter which it goes into the artificial
cooling compartments. This building
will have two walls. First comes a
wall of brick and then a wall Of 18th
board fnsulator, two t~hicknesses of it
being constructed around the entire
building. First ONE a lard and salt
storage department, after which the
visitor goes into the sweet picking
department, which contains large
brine tanks. Then. comes the manu-
featuring department, equipped with
overhead rails. tracks, washing and
soaking watts. and others equipped for
smoking hams Inc sausages and pre-
pairing various kinds Of meats. Fire
pits are built in all the smoking de-
partments.
On the first floor is the cooler room.
another sweet picking department,
which is kept below freezing at all
times Of the yes A lard cooler is
located in the same section, after
which ome the fresh meat and beef
cooler rooms. The visitor then en-
ters h shipping floor, which is
equipped with spiral chutes, and has
access to the shipping platform.
which is II feet wide m 210 feet
long. Near this is found the smoke
house alley. with movable rails for
material coming in and two smokers,
scales and an open air driveway to
another shipping platform for auto
trucks, etc.
me manufacturing section Is To-
Gated on the second floor. as are the
general Offices. A second set of smok-
ers is found on this floor. Then, the
visitor goes into the freezer building
proper, with its sausage meat and
prepared sausage cooler. The trim
ming and sorting of fresh meats is
done in a room near by, which, with
the pickle mixing ROOM, takes up APP
proximately 80 by 6S feet. An onal
cooler is next, after which the visitor
comes to the very sharp freezing
room.
More manufacturing equipment is
located on the third floor. The saus-
age hanging compartment and the
sausage making department are in
this section. The hog chill and hog
cooler rooms also are located on this
floor. From the natural fresh air
cooler the animals are taken into this
room.
The cattle pens are located near the
slaughter building. These pens are
covered 80 that the cattle will be
protected in all kinds of weather and
they will be equipped with running
water and the best Of drains. A COW
cred chute, IL feet wide. runs to the
third floor of. the slaughter building.
The. pens will be 225 feet long and ~
feet wide. The company also has 100
acres for open pens, which also will
be equipped with running water and
drains.
Croft and Boerner Of st. Paul, are
tho architects. Splady. Albie and