The Birmingham age-herald., 1918-01-27
Hog Hair Makes Brushes;
 Cattle Hoofs and Horns Made Into Combs and Buttons
Visit to Birmingham Packing Company is Educational and Instructive-Everything is Utilized Except the Pigs Squeal-One Car of Hogs Con-
 taining 93 Brings Farmer $3600
By JEFF BAILEY

would have the added value of the fertilizer material to the farm Tt is an undisputed fact that no
 farming section anywhere that does
 not raise live stock is lacking i'll
 wealth, intelligence and general pro- Sressiveness.
 CAR HOGS WORTH $360O
 "You have just seen that carload of hogs being slaughtered which we got
 in yesterday from Selma They aver
 aged 275 pounds each and brought $40
 per head, and netted that farmer $360O. for the car right on the farm. The raising Iand fattening of hogs in Alabama is growing in leaps and bounds and large percentage of them are raised and fattened on peanuts. This method has two-fold advantage inas- much as planting peanuts on a farm en- riches the soil in nitrate, and the hogs
 make their own living, thereby saving the labor of harvesting their food for them, as with corn and similar crops This plant has been in uninterrupted operation for the past 9 years. The larger portion of the products are con- stunned in Alabama in fresh and cured meats, while the remainder is shipped to , the east. where it is sold through brok- ersssand our own branch house in New York Practically all of the high grade
 meats are consumed in Alabama. The officers of the company are c. H. Un- german, president; J. P. Phillips, vice
 president and treasurer. and F. N. Phil lips, secretary. The plant has a daily capacity of 200 cattle, 300 hogs and POO sheep and manufactures it's own ice for refrigeration. and operates it's own re- frigerator cars. There is 100000 cubic feet of cold storage capacity to the plant
 | The principal cuts of beef interested me, so I asked about them, for | was still smacking my chops over the ex- cellent piece of stew meat had wrapped around at lunch. Mr. Ungerman ex- i plained this point, and then went into l the ignorance of the average housewife l or cook in knowing a piece of meat, or | the different cuts that are offered the | consumer by the butcher.
 VARIOUS MEAT CUTS l "The rib or loin roast is considered | the best cut of the carcass, but the trump ] and shoulder roast is also very fine piece of beef. Now the reason the rib
 roast and loin roast is most expensive is 1 because every one wants that cut, they
 have an idea it is the only cut to buy, l when, as matter of fact, the others
 can be made just as palatable if the
 cook had the proper previous fnstruc- l tion Take the brisket, or stew meat, l cut and cook it right and you will l have as good meat as you could wish {! for.
 | What we need in our high schools 1 is course for the girls along this line have some meat cutter to explain these
 cuts to them and post them on the man | ner in which it should be prepared and then there will be a more equal scale in l prices for meat. The demand makes cer- tain cuts more expensive.
 1 "The pork cuts include chops, roasts, spareribs, sausage and small pig hams, which are largely consumed green, while | the large hams are cured and smoked,
 as the sides and bellies are for bacon | and salt meats"
 | The Birmingham Packing company Is 1 now one of the busiest places in Bir- mingham, and it is an educational ven- I ture that every citizen interested in what we have at home should take, in l order to learn things that he does not
 know, no matter how smart he thinks 1 he is.