The Pulaskian., 1920-02-20
|rIEANLINESS AT
 PACKING PLANT
o,,uAR BELIEF OF CANNING 0rvrRYTHING BUT THE
 eo1EALv IS UPSET BY VISIT TO FACTORY.

N7ofhing is so upSeltlhS u lnS COiu-
 ;n,nression of the packing in
 4.v as visit to a packing plant, asnocially a trip through the plant of ssp 1sp 1ndustrial Transportation Com anr Everything but the "squeal'' aoos not go into one product or an .t,,or of the packing plant. In fact, : tha general public knew the pro-
 If manufacture of smoked meats, sonaooes and other packing house ~soducts the demand for such would t. far in excess of the present time.
 Tn oneration two weeks, the butch ors of the Industrial Transportation aamnanv have killed over 1000 Ark ansas hogs. and about half this many oattle. The plant has purchased all tbo stock offered, but there is a ma,ked shortage of hogs, while the ounnly of cattle is all that could be |dosired, The supply of hogs is lim- ,tod in all sections, and the buyers for inc company are now ordering from |Tayas and other Southwestern States. The demand for pork products is bet fer too. than that of beef. The local agents of the Chicago packers have q surplus of beef on hand are sell |ing # for less than cattle can be pur- chased on the hoof This has caused the Industrial Transportation Com many to be slow in butchering beef, Has it is not to be sold at a loss, and there is no use of stocking the stor- |age rooms.
 A considerable portion of the car cass of both beef and pork goes into fertilizer, and it is not only the trim mings that go into the sausage and smoked meats. The Industrial plant lis now making all sorts of sausages, and in all but the pure pork sausage, there is a liberal percentage of beef. This beef is not refuse meat, neither lis it off cuts or trimmings It is the lean beef that does not make high grade cuts. The entire animal is |used, and cuts which would be sold by the average butcher shop go along Iwith the cheaper ones into the saul |age machines of the Industrial com |pany.
 Prettier sausage can not be made than that turned out by the Industrial 'company. Pretty sausage is quite a Flight of imagination, but there is Ireally something artistic about the product of this plant. The. pure pork 8sausage is put up in ten-pound car ztons, and there can be no doubt of it's sbeing the pure article. The links, commonly referred to as Kansas City are about one-third beef, Rand there is also a liberal amount of sDeef in the weiners and other saul Fages. The links of these sausages gre hung up in the packing rooms RlKe garden hose, but the handling of Enem IS none the less clean because pl the quantities turned out. There is Piso head cheese, liver sausage in Rlhks, veal loaf, and all kinds of butts, fhoulders and hams.
 ine picking room of the Industrial
 acRlng Company is very interest 8ng part of the plant. There are huge
 0ssheads here where the shoulders, $ne lower portions of which become
 plcnle' hams. and the upper portions
 ue popular butts" are salted down.
 'a'ils and bellies are treated in the game manner After the pork has
 'en packed in salt for twenty-four fOufs solution of brine is poured
 'ef them. This is changed every S0sen days, and at the end of four
 eeAs the lighter meats are ready for Fie smokerooms. Hams and heavier
 require often sixty days to *'operly pickle. For sugar curing
 '0u' ten pounds of sugar is added to
 " plckling solution.
 ouperlntendent Nick Eichelmann is
 pa'nstaking fellow, and he is out
 make the product of the Industrial
 ~pany the standard of this section.
 wants first to make his leaf lard
 pure article, and to have the house.
 "e Know that it is just what it is
 presented to be. None of the fats
 sn the lntestines of the hog goes
 Y eilis grade of lard. This is done
 most packing plants, but nothing
 pure leaf fat will find it's way into
 inuustrlal Kettle Rendered Leaf
 ms lat is taken from the in-
 ''or of the hog just after it is butch
 ana kept in cold storage until
 IS considerable quantity of it
 nand. This may not be the pro-
 Y II the future, for the big 1000