The Pulaskian., 1920-01-30
KICKING PLANT
 NOW IN OPERATION
--,c,Enr QUANTITY OF CAT v AND HOGS ON HAND TO BIN SEVERAL MONTHS
 AND MORE COMING.

ther on hand or ulloel eolei s'oe 'o
 slr inc plant for several months, < ss much more in sight, the pack 7 nlant of the Industrial Transpor- Etion Company began operations h Thursday morning. A sufficient .antitv of pork and beef was in the sore rooms by Saturday night for the Eles forces to start among the trade ! Monday morning.
 < The first days run was entirely on N0af herd of white face cattle sBing delivered at the stock yards by AOrtcb Bros. The second day saw the #,tcher8 slaughtering some hogs. and S.turday the run was entirely on #rk There is a large amount of fine slaity cattle in the immediate viein-
 v If Little Rock, one stockman of SonoEe county having 1,500 head of Aprpfords to be slaughtered here. 5 6e hogs killed so far have been from N Guy Caron farm near Camp Pike. Quite few head of hogs and cattle EVe been killed also for local sltchers and stockmen who prefer to sa their stock dressed to Ion the .Dofe This stock is slaughtered and It into the cooling rooms just like A at of the packing company.
 Five Butchers at Work. Five butchers of years experience
 s employed in the killing room. E Ee stock comes up a chute from the H1ekyards and after being knocked
 the head by hefty hammer
 inger, is automatically dumped into E dressing rooms. Here the carcass first washed thoroughly, and if it beef, the hide is removed. If it ] hog it is lifted into the scalding Dts The scraping machinery for kgs has not yet been put into oper- 6on, so that large force of men Erape the hogs before they are sus- |nded upon the runways which lead | lem to the butchers.
 Water seems to be the most promi- Ent feature to the successful butch Eng of live stock. Everything that touched must first be washed, and
 the while the butchers are cleaning |e animals, stream of water is Dyed inside the carcass. The en- Fils of both hogs and cattle are de Hered to a chute immediately from dressing tables, and go to a lower ROf where they are washed inside Aa out and all surplus fat removed. Re hog entrails are turned inside and scraped before being salted qFn for use later as casing for saus- Ees
 8Alter the beef has been skinned, au dressed, the head is removed and 'H carcass halved, when it is ready I tne cooling rooms. It moves on 7Sn system of conveyers until it
 III the refrigeration rooms where
 remains at least four days before 7hg offered to the trade. The hog ses It's head, too, before the halves
 'he body are sent to the cooling bms.
 1ne py-products of a slaughter 'uSe IS now big item and unless
 'ery careful watch is kept, what qua be a profit will be turned into .0ss- Not an ounce of fat is per- 'aed to escape, for it is valuable
 'ar0' or as the base for the manu- F'are of oleomargerine.
 s~eetbread Is An Aristocrat. pue of the more valuable by tuaees is the sweet-bread. This is 'oand in the common run of cat ' forms in the lower portion of s,i4 ls0k' and is a prize package |a lSa only by the fat animal. The Y " so far slaughtered at the plant Y, 'uV industrial Transportation Com Y ~ With the exception of several E sa., Killed for stockman, yielded r. Ss'0feads, for all were fine speci- Ios me hogs which have been M N. average 24o pounds each. |os oompany will dry it's hog hair, |sn4 s a valuable product, on the E au' lots adjoining the plant. sausage department opened for |s aeSs Monday. The meat used for |o, |saseS is ground three times Bn, sn large machine, then |r, speo extra fine in a large re- |neas 2 ooWl' where the knives have r m, ol l'2OO revolutions per min |e as' ae cereal compound is added ots l'er which the sausage meat ss ingredients are mixed in a