The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1922-08-30

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no use for any OF US To tell yo,i.
Note the disadvantages of hog kill
! ing time. If the weather is warm
your hogs might spoil or You are
forced to take any price the mar
kets offer. If the weather Is cold.
| it certainly is disagreeable job.
and there is that uneasiness Of mind
about the weather turning warm.
With the abattoir method July
Hooks like January. When the hogs
are ready for market, kill them, no
Hong feeding periods waiting for
the weather 70 get right.
Meat Curing
The advantages of the abattoir
do not stop at helping the market
| ing of your product. In connection
! with the abattoir there will be a
curing department Of which you
1 can take advantage This room
/ will be maintained at tempera-
ture of 40 degrees Farenheit and
,eqlfpped with individual bins. This
department will safely cure your
meat any time in the year, for 9.
small charge. This feature should
lappeal to anyone who has lost
meat on account of weather condi-
tons.
| Sausage
The inspection law would miss
fire altogether if sausage is not in
| spected. 1t is impossible to in
spect sausage as such. and the in
spection is made the same as for
! meat for any other purpose. There
are two ways in which the pro-
ducer can manufacture sausage
and dispose, Of same in Sumter.
Hogs for this purpose must be kill
ed at the abattoir in the regular
way and the carcasses can be
| ground into sausage at home and
can. be sold by those holding Ger
tificates Of inspection.
| To make this problem less bur
densome it is the intention of the
board of health to equip a room
with drainage. hot and cold wa
ter. ventilation, screens, blocks,
! tables, mixer. grinder and suffer.
/; (The machinery to be motor driv-
! len). The patron furnishes the
! meat and spices and does his own
work. His product will be no diff
ferent from the one which he
turns out ON the farm. only easier
to make. 1t is not intended that
this department should be money
|. maker. and small fee Will be
Icharged to cover upkeep.
! Fees
! The amount Of fees for dressing
! animals will have to be passed on
! by the city coGncil at some future
date. The plant will be operated
as economically as possible and fees
will be based on cost of operation,
upkeep and interest on the invest
j ment, and it will be necessary to
provide a sinking fund. The con-
struction and the machinery IS such
i that the first cost is pretty high,
| but the deterioration will be small.
/; 1t is also constructed along a
convenient method and very little
labor will be required to accom-
plish the results desired. Some
j people are under the impression
!. that the abattoir can be operated
by the income derived from the
offa. or fertilizer and grease man
| ufactured. This is "a mistake. as
+; the amount received from the fer
tilizer and grease will not much
more than offset the cost Of reduc-
ing the offal to fertilizer and
grease. These products are made
only for one purpose, and that is
| to get rid OF the refuse in the only
sanitary way possible. Any other
method of reduction would be eth
| er expensive or dangerous to
public health. Therefore the abat-
toir will have to be operated on the
revenue derived from the dressing
fees. The abattoir by doing all Of
the killing business for the city
can kill animals and give seven
!
| do this work on the farm.
The abattoir is great advertise
| ment for the local producers by
| providing a wholesome, clean meat
supply to the community. People
who rarely want meat under pres
ent conditions, will under the
abattoir conditions use more meat
and thus increase the demand for
meat. The surrounding towns will
buy meat from the local dealers
and they will be in position TO fill
the orders with good stuff.
The abattoir will improve the
quality of meats. Fresh meats which
are aged week or ten days in
storage are better than meats un-
cooled for the simple reason that
the connective tissue. the part that
makes meat tough and which has
no food value, Gegenerates in
storage and allows the meat to be-
come tender and wholesome. Abat-
i-toir meat is not cut while warm,
the whole carcass is refrigerated
and there is no waste in trimming
when the meat arrives at the mar
ket due to the fact that cut places
in warm beef turn dark on cool
ing and have to be trimmed off.
This trimming represents a loss.
Farmers will also find big differ
ence in cutting refrigerated meat