TOPICAL INDEX

A
Abattoir Building [15]
Absorption Equipment [34]
Accounting, Departmental (Chapter XXIX) [453]
Acidity of Milk [424]
Test for Determining [426]
Adopting of Refrigerating System [35]
Advantages of Fireproof Construction [28]
Advice as to Exhaust Steam [58]
Air Circulating [37]
Ammonia [30]
Compression System, Diagram ([Fig. 15]) [30]
Machines [29]
Value, Slime from Intestines has High [204]
Animal Feeding [189]
Antwerp Back Cut ([Fig. 146]) [331]
Approval of Plans [28]
Arrangement of Butterine Factories [422]
B
Back, Clear ([Fig. 133]) [300]
Fat, Test on, Converted into Neutral and Prime Steam Lard [344]
Backing Hides [100]
Backs, Pork ([Fig. 122]) [286], [325]
Bacon Bellies, Smoked Breakfast ([Fig. 123]) [287]
Curing Fancy [317]
Hogs [267]
Choice ([Fig. 111]) [270]
Balanced Brine System [38]
Barrel Pork, Curing [327]
Barreled Beef [123], [225]
Pork [324]
Basement Freezers [88]
Beef, Barreled [123], [225]
Bladders [213]
Bungs [212]
Carcasses Being Split and Hung on Trolley, View of, ([Fig. 42]) [102]
Casings, Machines for [214]
Description of [208]
Chucks ([Fig. 48]) [122]
Cooler, View in, of a Chicago Packing House ([Fig. 20]) [66]
Coolers, Dividing [60]
Cuts [116]
(Pounds) Average Weight of Straight [118]
Domestic [62]
Freezing [64]
Glass Jar [225]
Grading [118], [131]
Hams, ([Fig. 49]) [124]
Curing [222]
Formulas for Curing [223]
Smoked, Shrinkage of [225]
Stripping [222]
Tests on Smoking Regular [224]
Handling [61]
Hearts [218]
Hides and Tallow, Yield of [107], [108], [111], [113]
Hides, Building of Packs [133]
Diagram of ([Fig. 52]) [128]
Green [126]
Proper Storage for [129]
Salting of [132]
Shrinkage of [130], [134]
Trimming of Green [133]
Truck for Carting ([Fig. 51]) [126]
Livers [217]
Loading [64]
Loins ([Fig. 45]) [119]
Middles [211]
Miscellany (Chapter XXIII) [217]
Percentage of Various Cuts [115]
Plates, Shanks and Flanks [123]
Ribbing [63]
Ribs ([Fig. 46]) [120]
Rounds, ([Fig. 47]) [121]
Surplus [222]
Shanks ([Fig. 50]) [125]
Smoking Dried [370]
Spreader, Ordinary ([Fig. 40]) [100]
Spring ([Fig. 41]) [101]
Switches, Salting [133]
Tails [218]
Tongues [219]
Test on Freezing [221]
Trimming of [63]
Trimmings [225]
Weasands [213]
Bellies, Curing [316]
Pork ([Fig. 121]) [285]
Belly Pork [325]
Rib ([Fig. 134]) [303]
Bladders, Beef [213]
Blades and Ribs, Cattle [167]
Bleaching Kettle [349]
Lard [350]
Blood [201]
and Tankage, Quotations and Values [203]
Cooking [202]
Handling [202]
Pressing [202]
Storing [202]
Blow-off, Operating the Tank [181]
Boiled Ham [397]
Boiler Feed Pumps [54]
Water, Heating [55]
Boilers [59]
Boiling Hams, Rules for [398]
Shrinkage in [398]
Points, Table of [193]
Bologna Varnish [396]
Bone, Crushed [168]
Department (Chapter XIII) [159]
Grinding [168]
Hard [159]
Products [160]
Quantity, Conversion Factors of, into Another Term [207]
Saw ([Fig. 61]) [163]
Washer Revolving ([Fig. 64]) [165]
Boneless, Ham [393]
Pigs Feet [391]
Bones, Cutting Sinews and Saving [163]
Glue [159]
Jaw [162]
Shins, Cooking [164]
Systems of Drying [167]
Box, Surface [174]
Cars, Using [6]
Boxes and Cooperage (Chapter XXXIII) [440]
Specifications for Packing [440] to [448]
Breast Sawing [99]
Brine, Calcium [73]
Chilling [37]
Circulation, Gardner “Curtain” System ([Fig. 28]) [79]
Coolers, Types of [38]
Methods—Recommendations [38]
Pipes, Simple Method of Supporting ([Fig. 27]) [78]
Salt [73]
and Spray Systems, Section Showing ([Fig. 23]) [74]
Spray, Arrangement of Piping for [73]
System, Balanced [38]
Low Temperature [50]
vs. Water in Cream Ripener [427]
Breakfast Bacon Bellies, Smoked [287]
Bruise, Trimming [102]
Brush, Fountain ([Fig. 43]) [104]
Bucks ([Fig. 82]) [235]
Build, How to [26]
Building, Division of, To avoid Insurance Area [90]
Errors in [11]
Freezer and Storage, Ground Plan of ([Fig. 31]) [85]
Buildings, Fire Proof [70], [83]
Freezer [82]
How to Subdivide [88]
Location of [83]
Permanence of [83]
Storage [82]
Bung Gut Skins [212]
Bungs, Beef [212]
Bunker “Curtain” System, Cross Section Cooler ([Fig. 30]) [82]
Bunkers, Chill-Room [82]
Business, Character of [12]
Butcher Fats [153]
Hogs ([Fig. 109]) [268]
Butt, Dry Salt, and Square Cut ([Fig. 127]) [293]
Butterine, (Chapter XXVII) [420]
Churn Room for ([Fig. 165]) [431]
Colors of [421]
Cost of [438]
Emulsion Churn ([Fig. 162]) [423]
Equipment Required for Manufacture of [421]
Factories, Arrangement of [422]
Formulas for Making [437]
Graining or Tempering [432]
High Grade [434]
Ingredients of [421]
Kneading Table ([Fig. 167]) [434]
Low Grade [430]
Milk in [425]
Origin of [136]
Packing [434]
Print Cooler for ([Fig. 169]) [436]
Prints, Making ([Fig. 166]) [433]
Quality in [430]
Solid Packing Room ([Fig. 168]) [435]
Test Showing Shrinkage and Cost of [438]
Testing Milk for [422]
Truck ([Fig. 163]) [423]
Utensils, Cleanliness of [435]
Working of [433]
Butts and Plates [290], [292]
By-Products, Concentration Permits Manipulation of [1]
Saving [5]
C
Calcium Brine [73]
Calves ([Fig. 92]) [245]
and Sheep (Chapter XIX) [229]
Slaughtering [250]
Canvased Meats, Weight of [367]
White Wash for [369]
Yellow Wash for [369]
Canvasing Hams [367]
Care of Coolers [67]
Carriage for Tracks in Smoke House, Detail of ([Fig. 160]) [375]
Casings, (Chapter XVII) [208]
Beef [107], [109], [111], [113]
Description of [208]
Packages for [214]
Clearing of [214]
Export [209]
Fatting Machine for [210]
Hog [214]
Inspecting and Measuring [211]
Machines for [214]
Preparation of, for Summer Sausage [404]
Round [208]
Selection of Round [209]
Small [215]
Sausage [382]
Temperature of Water for Cleaning [214]
Turning and Sliming the [211]
Catch Basin [188]
Cattle Blades and Ribs [167]
Casings [107], [109], [111], [113]
Cuttings, Dressing Yields and (Chapter X) [106]
Dressing [104]
Driving [93]
Feet [162]
Flooring [99]
Head Splitters ([Fig. 60]) [161]
Heading and Skinning ([Fig. 37]) [96]
Heads and Feet [107], [109], [112]
Heavy [62]
Knocking and Stunning [94]
Resting in Pens Before Being Slaughtered ([Fig. 34]) [93]
Skulls and Feet, Test Yield from [166]
Slaughtering (Chapter IX) [92]
Stunned, Being Hoisted for Sticker ([Fig. 36]) [95]
Stunning, Modern Method of ([Fig. 35]) [94]
Trimmings [107], [109], [111], [113]
Washing [103]
Yields of [106]
Cellar Ceiling Suspension of Pipes [78]
Cellars [69]
Curing [311]
Cereals for Sausage [382]
Character of Business [12]
Chicago Beef Cuts ([Fig. 44]) [117]
Chicago Cuts, Beef [115]
Chilling Fat [138]
Hogs [67]
Lard [49]
Meat [46], [60]
Room, The [6]
Slaughtered Sheep [238]
Chill-Room Bunkers [82]
Care of Hogs in [261]
Shrinkage of Hogs in [264]
Chucks, Beef ([Fig. 48]) [122]
Churn Room for Butterine ([Fig. 165]) [431]
Clarifying Kettles [141]
Clean Floors [127]
Cleaning Hogs Bodies [259]
of Casings [214]
Skulls [162]
the Evaporators [193]
Cleanliness [11]
and Collection of Oleo Fats [137]
of Butterine Utensils [435]
Clear Back ([Fig. 133]) [300]
Tests [301]
Long ([Figs. 136] and [137]) [321], [322]
Clearing the Shanks [101]
Clears, Short ([Figs. 131] and [132]) [299], [300]
Closed System [40]
Coil, Length of [80]
Room Systems [37]
Rooms [75]
Coils, Method of Erecting Pipe [75]
Cold Storage House, Section of, Equipped with Spray System ([Fig. 22]) [72]
Test Oil [362]
Collecting Grease [191]
Color of Butterine [436]
Colors of Butterine [421]
Commercial Fertilizer [206]
Compound, Lard—What It Is [354]
Compressor [31]
Compressors, Two-Stage [42]
Computations, Summary [49]
Computing from Unit Basis [34]
Concentration and By-products [1]
Concentrating Arrangement, Balanced Brine System, Closed Type ([Fig. 18]) [41]
Concrete Columns [84]
Condenser [32]
Condensing Water [33]
Construction, Floor [70]
of Spray Systems, Types of [72]
Slow Burning [28]
Wall [86]
Types of [84]
Conversion Factors of Bone Quantity into Another Term [207]
Conveyors, Dressing [104]
Cook Room for Sausage [377]
Cooking Blood [202]
Feet [164]
of Killing Stock [177]
Schedule for Various Kinds of Sausage [377]
Shin Bones [164]
Skulls [162]
Steam for [185]
Cool Room, Stuffing Sausage in a [400]
Cooler Building [17]
Diagram ([Fig. 11]) [23]
Cross Section, Bunker “Curtain” System ([Fig. 30]) [82]
End View of: Detail of Pipe Hangers ([Fig. 24]) [75]
for Fresh Sausage [379]
Ground Sausage Meats [373]
or Expansion Tank [32]
Coolers, Care of [67]
(Chapter VII) [60]
Cooling Room for Sausage [400]
Towers [55]
Cooperage and Boxes (Chapter XXVIII) [440]
Specifications [449] to [450]
Copperas [194]
in Water to Evaporate [194]
Cost of Butterine [438]
Cottage Ham [393]
Cottonseed Oil [354]
Deodorizing [356]
Stearine [359]
Country Packing House, Ground Plan for ([Fig. 8]) [20]
Cream Ripeners ([Fig. 164]) [427]
Crude Oil, Refining [355]
Crushed Bone [168]
Cultivating the Milk [429]
Cultures, Preparatory [428]
Reason for Using, in Milk [426]
Cumberland Cut ([Fig. 139]) [328]
Curing Barrel Pork [327]
Beef Hams [222]
Cellars [311]
Dry Salt Meats [321], [323]
Fancy Bacon [317]
Hams, Time Required for [318]
Meats (Chapter XXII) [311]
for Sausages [373]
“Curtain” System, Gardner [80]
Cuts, Beef [116]
Average Weight of Straight [118]
Chicago Beef ([Fig. 44]) [117]
New York Beef (Natives) [115]
of Beef, Percentage of Various [115]
Packing House, Beef [116]
Philadelphia, Beef [115]
Cutter, Oleo Fat [138]
Cutting Sinews and Sawing Bones [163]
Tanks [178]
Cycle, The [33]
Cylinder Arrangements [36]
D
Defrosting [80]
Deodorizing Cottonseed Oil [356]
Tank, Section Through Exhaust Head ([Fig. 157]) [360]
Department, Bone [159]
Departmental Accounting (Chapter XXIX) [453]
Departments, Requirements as to Arrangements of [12]
Description of Plants [14]
Design [11]
Fireproof [27]
of Steam Jacketed Surface Box ([Fig. 69]) [175]
Plant [14]
Principles of [13]
Warehouse [70]
Diagram Ammonia Compression System ([Fig. 15]) [30]
Arrangement for String Gang ([Fig. 80]) [232]
Balanced Brine System ([Fig. 17]) [39]
Cooler Building ([Fig. 11]) [23]
Cutting Beef [118]
Hydraulic Press with Piping and Pump ([Fig. 70]) [177]
Manufacturing Building ([Fig. 10]) [22]
Slaughtering and Rendering Department ([Fig. 9]) [21]
Digesters [174]
Direct Expansion [42]
Piping [81]
Dividing Beef Coolers [60]
Domestic Beef [62]
Rounds [209]
Sausage (Chapter XXV) [372]
Draft, Force [37]
Dressing Cattle [104]
Conveyors [104]
Hogs [254]
Sheep by Piece Methods [230]
Yields and Cattle Cuttings (Chapter X) [106]
Dried Beef, Smoking [370]
Sausage (Chapter XXVI) [399]
Dry Cured Meats for Sausage [381]
Drying Apparatus ([Figs. 75] and [76]) [405]
Bones, Systems of [167]
Tankage [204]
Dry Room Caution in Handling Sausage [403]
Salt Meats [319]
Curing [321]
Standard Pumping Schedule for Curing [322]
Smoking [323]
Time Required for Curing [323]
Dublin Cut ([Fig. 145]) [330]
Duo-Purpose Compressor, Suction Connection for ([Fig. 16]) [36]
E
Early Methods [1]
Economic Factors [4]
Economizers [56]
Emulsion Churn, Butterine ([Fig. 162]) [423]
Engines, Steam [56]
English Meats [327]
Salting [328]
Shipping Ages for [333]
Equipment Absorption [34]
Refrigeration [29]
Required for Manufacture of Butterine [421]
Evaporating Stick, Expense of [199]
Tank Water [191]
Evaporator, Swenson ([Fig. 73]) [192]
Evaporators, Cleaning the [193]
Ewes ([Fig. 86]) [239]
Exhaust Steam [57]
Expansion, Direct [42]
Tank [32]
Valve [32]
Expense, Cooking Test and [185]
for Drying Tankage [206]
Export Casings [209]
Packing House ([Fig. 14]) [27]
Export Plant, Deep Water ([Fig. 13]) [26]
Exterior Walls [84]
Extra Long Clear ([Fig. 137]) [322]
F
Fan and Ventilation [71]
Fat, Chilling [138]
Mutton [155]
Fats [136]
Butcher [153]
Grading [149]
Fatting Machine for Casings ([Fig. 77]) [210]
Feeding, Animal [189]
Feet and Heads, Cattle [107], [109], [112]
Cattle [162]
Cooking [164]
Fell Beating [99]
Cutting [99]
Fertilizer (Chapter XVI) [201]
Commercial [206]
Grease in, a Detriment [203]
Materials, Mixing [206]
State Regulations Applying to [206]
Filter Press ([Fig. 153]) [351]
for Lard and Clear Oil ([Fig. 158]) [361]
Fire-proof Buildings [70], [83]
Construction, Advantages of [28]
Design [27]
Fittings, Detail of End Pipes, Showing Different ([Fig. 26]) [77]
Flanks, Shanks and Plates, Beef [123]
Floor Area [70]
Construction [70]
Flooring Cattle [99]
Floors, Clean [127]
Floors of Hog Cutting Rooms [273]
Fly, Skipper [371]
Foot Skinning [97]
Force Draft [37]
Fore-Cooler [61]
Formula for Export Hog Tongue Pickle [338]
Wilder Ham Pickle [315]
Formulas for Curing Beef Hams [223]
Making Butterine [437]
Sausage [383] to [388], [404] to [419]
Fountain Brush ([Fig. 43]) [104]
Freezer and Storage Room, Longitudinal Section of a ([Fig. 32]) [89]
Buildings [82]
Requirement [35]
Freezer Section, Transverse Section through ([Fig. 33]) [90]
Space [48]
Freezers, Basement [88]
in Small Plants [36]
Freezing Beef [64]
Meats [7], [69]
Fullers Earth [348]
and Lard, Tank, for Mixing [348]
Kettle for Small Houses [349]
G
Galvanized Sheet Iron Pipes [73]
Gardner “Curtain” System of Refrigeration, Plan of ([Fig. 29]) [81]
Gardner’s “Curtain” System for Brine Circulation ([Fig. 28]) [79]
Gate Valve, Tank [174]
Glass Jar Beef [225]
Glue Bones [159]
Government Specifications for Beef or Pork Packages [451]
Grading, Beef [118], [131]
Fats [149]
Graining or Seeding Oil [142]
Tempering Butterine [432]
Gravity System [20]
Grease, Collecting [191]
in Fertilizer a Detriment [203]
Yield of—Test on Condemned Hogs [186]
Greases, Lard Compound and (Chapter XXIII) [340]
Grinding Bone [168]
Ground Plan of Freezer and Storage Building ([Fig. 31]) [85]
of Small Local Packing House ([Fig. 12]) [25]
for Country Packing House ([Fig. 8]) [20]
for Export Packing House ([Fig. 14]) [27]
Grubs in Hides [132]
Gutting [100]
H
Ham, Boiled [397]
Boneless [393]
Cottage [393]
Curing Pickle [314]
Facing and Cutting [259]
Long Cut ([Fig. 140]) [328]
Manchester ([Fig. 141]) [329]
Minced [389]
New England or Pressed [389]
New Jersey [389]
Pump ([Fig. 135]) [313]
Staffordshire ([Fig. 142]) [329]
and their Treatment [312]
Beef ([Fig. 49]) [124]
Curing [222]
Formulas for Curing [223]
Stripping [222]
Boneless Rolled ([Fig. 115]) [276]
Canvasing [367]
“Italian” [279]
Lone Cut ([Fig. 116]) [277]
Cumberland Tests [334]
“Manchester” [279]
Picnic ([Fig. 126]) [293]
Rules for Boiling [398]
Short Cut ([Fig. 113] and [114]) [274]
Shrinkage in Boiling [398]
Smoked Dried Beef, Shrinkage of [225]
“Stafford” [279]
Time Required for Curing [318]
Two General Kinds of [275]
Wilder [315]
Handling Beef [61]
Hanging Room for Sausage [406]
Hard Bone [159]
Short Ribs ([Fig. 128]) [297]
Head Cheese [391]
Heading [96]
and Skinning Cattle ([Fig. 37]) [96]
Heads and Feet, Cattle [107], [109], [112]
Hogs, Stuffed [393]
Hearts, Beef [218]
Heating Boiler Feed Water [55]
Heavy Cattle [62]
Hide Dropping, Clearing Out and [101]
Truck for Carting Beef ([Fig. 51]) [126]
Hides and Pelts (Chapter XI) [126]
Tallow, Beef, Yield of [107], [108], [111], [113]
Beef, Building Packs of [133]
Diagram of ([Fig. 52]) [128]
Proper Storage for [129]
Salting of [132]
Scores in [127]
Shrinkage of [130], [134]
Beef, Trimming of Green [133]
Green, Beef [126]
Grubs in [132]
High Grade Butterine [434]
Historical—Pork Packing Industry [251]
The Refining of Lard in Packing Houses [340]
Hog By-Products [265]
Carcasses, Cleaning ([Fig. 106]) [262]
Casings [214]
Chill Room Necessities [263]
Chilling Room of Large Packing House ([Fig. 21]) [68]
Cutting [266]
Room, Floors of [273]
Dressing [254]
Hoist, Small ([Fig. 102]) [258]
Hoisting [254]
Scalding [257]
([Fig. 104]) [260]
Scraping Gang at Work ([Fig. 105]) [261]
Machines [258]
Splitting [260]
Sticking [256]
Washing [261]
Yarding [254]
Hogs, Bacon [267]
Butcher ([Fig. 109]) [268]
or Light Loin [269]
Care of, in Chill Room [261]
Chilling [67]
Choice Bacon [270]
Cleaning Body [259]
Condemned, Test on—Yield of Grease [186]
Drying [261]
Hoisting on Revolving Wheel ([Fig. 101]) [257]
Loin [267]
Marked [272]
Necks, Washing [257]
Open-Air Hanging Room for [262]
Packing [267], [270]
Percentages of Yield from [294]
Resting and Cooling ([Fig. 100]) [256]
Scraping by Hand [259]
Shrinkage of, in Chill Rooms [264]
Slaughtering (Chapter XX) [251]
Smooth Heavy ([Fig. 108]) [267]
Special Test on, Mixed [307], [310]
Sticking and Bleeding ([Fig. 103]) [259]
Unloading from Car ([Fig. 97]) [252]
Variety and Classes of [266]
Hoist, Hog, Small ([Fig. 102]) [258]
Hoisting Hogs [254]
Hoof Puller, Hand ([Fig. 62]) [164]
Power ([Fig. 63]) [164]
Hoofs, Removal of [163]
Hoop Press ([Fig. 150]) [347]
Horn-Manufactured Articles [160]
Horns [160]
Hydrogenation of Oils [359]
I
Ice Computations [48]
Plants [45]
Icing Department [17], [24]
Ingredients of Butterine [421]
Inspecting and Measuring Middle Casings [211]
Insulation [86]
Lines [91]
Insurance Area and Division of Buildings [90]
Introductory. The Business of Sausage Making [372]
Investment in Pork Packing Industry [252]
Isolation and Ventilation Rendering Building [171]
“Italian” Hams [279]
J
Jaw Bones [162]
Jowl—Dry Salt Butts ([Fig. 138]) [323]
K
Kettle, Bleaching [349]
for Melting Fats for Oleo Oil ([Fig. 54]) [139]
Rendered Lard [345]
Settling, for Oleo Oils ([Fig. 55]) [141]
Kettles, Clarifying or Settling [141]
Killing and Cutting Stock [185]
Floor, Double Bed, View in Modern Packing House Showing ([Fig. 39]) [98]
Stock, Cooking [177]
Kneading Table, Butterine ([Fig. 167]) [434]
Knocking and Stunning Cattle [94]
L
Lamb Tongue Tests [249]
Tongues [247]
and Mutton Chops ([Fig. 89]) [242]
Genuine Spring ([Fig. 85]) [238]
Lambs, ([Fig. 88]) [241]
and Mutton, Shipping ([Fig. 87]) [240]
Spring, Showing Quality ([Fig. 84]) [237]
Lard and Fullers Earth, Tank for Mixing [348]
Tallow, Titer in [184]
Bleaching [350]
Chilling [49]
Compound Greases (Chapter XXIII) [340]
Country Style [354]
Filter Press for ([Fig. 158]) [361]
Grease, Treatment for [362]
Kettle Rendered [345]
Leaf [260]
Leaf, Scraping ([Fig. 107]) [263]
Neutral [341], [343]
Oil [359]
No. 2 [362]
Packages [354]
Weight of [353]
Packing [354]
Refining Prime Steam [348]
Roll [154]
Stoling Cylinder ([Fig. 154]) [352]
Leaf Lard [260]
Scraping ([Fig. 107]) [263]
Test on Rendered into Neutral [343]
Leather Yields [129]
Leg Breaking [97]
Live Stock [24]
Going to Scale ([Fig. 1]) [2]
Pens [17]
Receiving [92]
Livers, Beef [217]
Loading Beef [64]
Facilities [14], [20]
Location and Construction (Chapter II) [9]
of Buildings [83]
Loin, Pork [288]
Loins, Beef [118]
Long Clears ([Fig. 136]) [321]
Cut Ham ([Fig. 140]) [328]
Sides, Pork ([Fig. 120]) [283]
Low Grade Butterine [430]
Temperature Brine System [50]
M
Machine, Space per Ton [47]
Machinery per Head Killed [47]
Machines for Beef Casings [214]
Main Cooler [61]
“Manchester” Hams [279], [329]
Manufactured Articles, Horn [160]
Manufacturing Building [19], [24]
Meat Chilling [60]
Meats, After Smoking, Treatment of 366
Canvased, Weight of [367]
White Wash for [369]
Yellow Wash for [369]
Curing (Chapter XXII) [311]
for Sausages [373]
English [327]
Freezing [7], [69]
Fresh, Refrigerator Boxes for Shipment of [451]
Naming of [364]
Overhauling [316]
Sausage, and Handling [372]
Smoked, Shrinkage of [367]
Wrapping [368]
Smoking [364], [365]
by Gas [366]
Temperatures for [366]
Soaking, Before Sending to Smoke House [364]
Trolley System for Hanging [367]
Mechanical Refrigeration [7]
Washer ([Fig. 78]) [219]
Melting Oleo Fats [140]
Mess Pork [324]
Middle Casings, Inspecting and Measuring [211]
Middles, Beef [211]
Milk, Acidity of [424]
Cultivating the [429]
in Butterine [425]
not Pasteurized [427]
Testing for Butterine [422]
Minced Ham [389]
Mixing Fertilizer Materials [206]
Moderate Size Packing House ([Fig. 5]) [15]
Modern Packing Houses [1]
Movement Westward [3]
Mutton [67]
Mutton and Lamb Chops ([Fig. 89]) [242]
Fat [155]
Saddles and Racks ([Fig. 90]) [243]
N
Naming of Meats [364]
Natural Ice [46]
Neatsfoot Oil [166]
Purifiers [168]
Storage Tank [168]
Necessity for Refrigeration [45]
Neck Splitting [103]
Neutral Lard [341], [343]
Test on Leaf Lard Rendered into [343]
New England or Pressed Ham [389]
Jersey Ham [389]
New York Cuts, Beef (Natives) [115]
O
Odorless, Operating [187]
Odors and Prevailing Winds [11]
Oil, Clear, Filter Press for ([Fig. 158]) [361]
Cold Test [362]
Collecting [146]
Cottonseed [354]
Deodorizing [356]
Fats, Tests on [151]
House Operation [155]
Yields [149]
Lard [359]
No. 2 [362]
Neatsfoot [166]
Purifiers [168]
Storage Tank [168]
Pork Sausage in [396]
Process for [356]
Purifying [165]
Receivers [147]
Refining Crude [355]
Seeding or Graining [143]
Selection [155]
Skimming the [165]
Temperature of, Drawn to Tierce [147]
Cottonseed, Deodorizing Tank for ([Figs. 155] and [156]) [357], [358]
Hydrogenation of [359]
Oleo Fat Cutter ([Fig. 53]) [138]
Fats [137]
Oleo Fats, Cleanliness and Collection of [137]
Melting [140]
Oil [137]
and Stearine (Chapter XII) [136]
Yield in [108], [110], [112], [114]
Press, Knuckle Type ([Fig. 57]) [145]
Receiver ([Fig. 58]) [146]
Settling Kettle for ([Fig. 55]) [141]
Kettle for Melting Fats for ([Fig. 54]) [139]
Selection and Care of [137]
Settling the [140]
Scrap, Test on [154]
Seeding Truck ([Fig. 56]) [143]
Stock, Press Room and Pressing [144]
System [40]
Operating Odorless [187]
Operation. Oil House [155]
Overhauling Meats [316]
Overseas Shipments [7]
P
Packages, Beef or Pork, Government Specifications for [451]
for Beef Casings [214]
Lard [354]
Weight of [353]
Stearine [149]
Packer, Stearine ([Fig. 59]) [148]
Packing, Butterine [434]
House Cuts, Beef [116]
Industry, Growth of, in U. S. [1]
Moderate Size ([Fig. 5]) [15]
Small Local ([Fig. 12]) [25]
Houses, Modern (Chapter I) [1]
Lard [354]
Sausage Materials for Curing [381]
Smoked Meats for Shipment [371]
Pasteurized Milk [427]
Pelts, Hides and (Chapter XI) [126]
Sheep [135]
Penning Sheep [229]
Pens for Hogs and Sheep ([Figs. 98] and [99]) [253], [255]
Permanence of Buildings [83]
Philadelphia Cuts, Beef [115]
Pickle-Cured Products for Sausage [380]
Formula for Export Hog Tongue [338]
Wilder Ham [315]
Pickle, Ham Curing [314]
Making [314]
Second [317]
Shoulder Meats [316]
Pickled Lamb Tongues [248]
Picnic Hams ([Fig. 126]) [293]
Pig Feet [335]
Snouts [338]
Test on [339]
Tongues [337]
Feet, Boneless [391]
Pioneers’ Troubles [6]
Pipe Coils, Method of Erecting [75]
Hangers, Detail of ([Fig. 24]) [75]
Life of [77]
Quantity of [75]
Refrigerating, Hung to Ceiling, View of ([Fig. 25]) [76]
Pipes, Brine, Simple Method of Supporting ([Fig. 27]) [78]
Cellar Ceiling Suspension of [78]
Galvanized Sheet Iron [73]
Showing Fittings, Detail of ([Fig. 26]) [77]
Piping Arrangement for Brine Spray [73]
Direct Expansion [81]
Ratio of [78]
Systems [88]
Plan of Gardner “Curtain” System of Refrigeration ([Fig. 29]) [81]
Plans, Approval of [28]
Plant, Beef, Sheep and Pork, Exterior View of ([Fig. 6]) [16]
Design (Chapter III) [14]
Plants, Description of [14]
Plates and Butts, Boston Style [290]
([Fig. 125]) [292]
Shanks and Flanks, Beef [123]
Polled-Angus Cattle, Pen Containing Choice ([Fig. 4]) [5]
Pork Backs ([Fig. 122]) [286], [325]
Pork, Barrel, Curing [327]
Barreled [324]
Bellies ([Fig. 121]) [285], [325]
Building [24]
Cuts ([Fig. 112]) [271], [273]
Cuttings (Chapter XXI) [266]
House [19]
Loins ([Fig. 119]) [282], [288]
Mess [324]
Packing Industry—Historical [251]
Sausage in Oil [396]
Short Ribs ([Fig. 118]) [282]
Shoulders ([Fig. 124]) [291], [326]
Sides ([Fig. 117]) [278], [280]
Power Department [19], [24]
Plant Requirement (Chapter VI) [52]
Preparatory Cultures [428]
Preservatives and the Pure Food Laws [399]
Press, Filter ([Fig. 153]) [151]
Hydraulic, Diagram of, with Piping and Pump ([Fig. 70]) [177]
Oleo Oil, Knuckle Type ([Fig. 57]) [145]
Press Room [174]
and Pressing Oleo Stock [144]
Separation of [171]
Pressing Blood [202]
Tankage [182]
Temperatures of Commodities [361]
Principles of Design [13]
Print Cooler for Butterine ([Fig. 169]) [436]
Pritch Sticks to Support Animal ([Fig. 38]) [97]
Process for Oil [356]
Prod Pole Damage [127]
Producing Department [15], [20]
Production of Sheep, Increased [229]
Products, Bone [160]
Pump, Vacuum [193]
Pumping Schedule for Curing Dry Salt Meats [322]
Pumps for Boiler Feeding [54]
Brine [53]
Wells [53]
Types of [49]
Uses of [52]
Pure Food Laws and Preservatives [399]
Purifiers, Neatsfoot Oil [168]
Purifying Oil [165]
Q
Quality in Butterine [430]
Quantity of Refrigeration to Provide [46]
R
Rating of Refrigerating Compressors [35]
Recapitulation of Tests on Cutting Pork Sides in Various Manners [304], [307]
Receiver [32]
Oleo Oil ([Fig. 58]) [146]
Oil [147]
Receiving and Discharging Facilities [90]
Live Stock [92]
Tank [202]
Refining Crude Oil [355]
Prime Steam Lard [348]
Tallow [351]
Refrigerating Compressors, Rating of [35]
Refrigerating Pipe Hung to Ceiling [76]
System, Adopting of [35]
Refrigeration [45]
Equipment (Chapter IX) [29]
Mechanical [7]
Necessity for [45]
Plan of Gardner “Curtain” System of ([Fig. 29]) [81]
Quantity to Provide [46]
Required, Summary of [49]
Requirement (Chapter V) [45]
Unit Basis of [34]
Refrigerator Boxes for Shipment of Fresh Meats [451]
Cars, Loading Beef into ([Fig. 19]) [65]
Cars, Using [6]
Regular Temperature [61]
Regulations, State Applying to Fertilizer [206]
Rendering Building [17]
Isolation of [171]
Department [24]
Tank, Detail of Piping Connection [179], [180]
Tank, Little Neck [172], [174]
Section of [175]
Rib Belly, Pork ([Fig. 134]) [303]
Ribbing Beef [63]
Ribs and Blades, Cattle [167]
Ribs, Beef ([Fig. 46]) [120], [123]
Short ([Figs. 128]-[129]-[130]) [297], [298]
Ripeners, Cream ([Fig. 164]) [427]
Ripping and Leg Breaking [97]
Rocking Meat With Rocker Knife [404]
Rooms Necessary in Butterine Factory [422]
Round Casings [208]
Selection of [209]
Rounds, Beef, ([Fig. 47]) [121], [123]
Domestic [209]
Rumping [99]
S
Salt [214]
Brine [73]
Meats, Dry [319]
to be Used on Beef Hides [132]
Salting English Meats [328]
Sausage Casings [382]
Cook Room for [377]
Cooking Schedules [377]
Cooler for Fresh [379]
Cooling Room for [400]
Department Arrangement [373]
Device for Running, into Smoke House ([Fig. 159]) [374]
Domestic (Chapter XXV) [372]
Shrinkage of [379]
Dried (Chapter XXVI) [399]
Dry Cured Meats for [381]
Room Treatment of [402]
Formulas [383], [388], [404], [419]
Grinding and Stuffing Room [374]
Hanging Room for Smoked [378]
Making, Introductory [372]
Materials, Packing for Curing [381]
Meats and Handling [372]
Cooler for Ground [373]
Pickle-Cured Products for [380]
Pork, in Oil [396]
Stack, Smoke House ([Fig. 161]) [376]
Stuffing, in a Cool Room [400]
Summer [399]
Preparation of Casings for [404]
Shipping Ages for [403]
Storage of [403]
Temperatures for Smoking [378]
Smoke Houses for [374], [401]
Saving By-Products [5]
Saw, Bone ([Fig. 61]) [163]
Scalding Hogs [257]
Scores in Hides, Beef [127]
Scrap Vat [142]
Scraping Gang, Hog, at Work [261]
Hogs by Hand [259]
Machines, Hog [258]
Scrapple [394]
Secondary Cooler [62]
Selection and Care of Oleo Oil [137]
Seeding or Graining Oil [142]
Settling Kettles [141]
Oleo Oil [140]
Settlings in Bottom of Vats [191]
Sewage [10]
Shanks and Flanks, Beef Plates [123]
Shanks, Beef ([Fig. 50]) [125]
Sheep and Calves (Chapter XIX) [229]
Chill Room, View in ([Fig. 91]) [244]
Chilling Slaughtered [238]
Dressing [234]
by Piece [230]
Heads, Comparative Test of [186]
Increased Production of [229]
Killing and Dressing, String Gang Method of [230]
Pelts [135]
Penning [229]
Ring [230]
Round Dress and Lamb Dress Caul on ([Fig. 83]) [236]
Washing, and Its Effect [234]
Shipment of Fresh Meats, Refrigerator Boxes for [451]
Shipments, Overseas [7]
Shipping Ages for English Meats [333]
Short Clear, Square ([Fig. 149]) [333]
Clears ([Figs. 131] and [132]) [299], [300]
Rib, Square Export ([Fig. 147]) [331]
Ribs, Hard ([Fig. 128]) [297]
Pork ([Fig. 118]) [282]
Shoulder Meats, Pickle [316]
Shoulders, Pork ([Fig. 124]) [289], [291], [326]
Shrinkage of Smoked Meats [367]
Domestic Sausage [379]
Beef Hides [134]
in Boiling Hams [398]
Side Meats, Pork [280]
Sinews, Cutting, and Saving Bones [163]
Skinning and Heading Cattle ([Fig. 37]) [96]
Skipper Fly [371]
Skirt Trimming [63], [102]
Skulls [161]
Slaughtering and Rendering Department [21]
Calves [250]
Cattle (Chapter IX) [92]
Slime from Intestines Has High Ammonia Value [204]
Sliming and Turning the Casing [211]
Slow Burning Construction [28]
Sluice Trough in Butterine Factories [432]
Smoke House Carriage, Detail of ([Fig. 160]) [375]
(Chapter XXIV) [364]
Device for Running Sausage into ([Fig. 159]) [374]
Smoke House, Sausage Stack, Diagram of ([Fig. 161]) [376]
Soaking Meats Before Sending to [364]
Houses for Sausages [374], [401]
Smoked Dried Beef Hams, Shrinkage of [225]
Meats, Packing for Shipment [371]
Meats, Shrinkage of [367]
Wrapping [368]
Smoking Dried Beef [370]
Dry Salt Meats [323]
Meats [364], [365]
by Gas [366]
Temperatures for [366]
Temperatures for Sausages [378]
Tests on Regular Beef Hams [224]
Treatment of Meats after [366]
Soaking Meats Before Sending to Smoke House [364]
Soil Fertility [189]
Solids in Water [195]
Preparation of [190]
Space, Freezer [48]
Losses [84]
per ton Machine [47]
Spare Ribs ([Fig. 127]) [293], [326]
Specifications for Cooperage [449] to [450]
Packing Boxes [440] to [448]
Splitters, Cattle Head ([Fig. 60]) [161]
Splitting [101]
Cleaver [101]
Spray and Brine Salt Systems, Section Showing ([Fig. 23]) [74]
Spray Devices [73]
System, Section of Cold Storage House Equipped with ([Fig. 22]) [72]
Spring Beef Spreader ([Fig. 41]) [101]
“Stafford” Hams [279]
Staffordshire Hams [329]
Side ([Fig. 144]) [330]
“Starter,” The Regular [429]
Starters, What Are? [428]
State Regulations Applying to Fertilizer [206]
Steam Engines [55]
Exhaust [57]
for Cooking [185]
Stearine [147]
and Oleo Oil (Chapter XII) [136]
and Oleo Oil Yield in [108], [110], [112], [114]
Cottonseed [359]
Packages [149]
Packer ([Fig. 59]) [148]
Storage [148]
Stick Drying 26° Baume [195]
with Tankage [196]
Expense of Evaporating [199]
Influence of [203]
Quantity Produced [200]
Roll, Standard Twin ([Fig. 74]) [196]
Storing [193]
Testing [194]
Sticking [95]
Hogs [256]
Stock, Killing and Cutting [185]
Stock, Oleo, Press Room and Pressing [144]
Storage Buildings [82]
of Summer Sausage [403]
Proper, for Beef Hides [129]
Stearine [148]
Tank, Neatsfoot Oil [168]
Storage, Warm [91]
Storing Blood [202]
Stick [193]
String Gang Method of Killing and Dressing Sheep [230], [231]
Stuffed Hogs Heads [393]
Stuffing Sausage in a Cool Room [400]
Stunned Cattle Being Hoisted for Sticker ([Fig. 36]) [95]
Sub-divide Building, How to [88]
Suction Connection for Duo-Purpose Compressor ([Fig. 16]) [36]
Summer Sausage [399]
Preparation of [404]
Shipping Ages of [403]
Storage of [403]
Summary Computations [49]
of Refrigeration Required [49]
Superheaters [56]
Surface Box [174]
Steam Jacketed [176]
Treatment [182]
Boxes, Situation of [174]
Sweetbreads [218]
Switches, Beef, Salting [134]
System, Closed [4]
Open [40]
T
Table for Tank Water [195]
of Boiling Points [193]
Tagging and Weighing [64]
Tail Sawing [100]
Tails, Beef [218]
Tallow and Hides, Beef, Yield of [107], [108], [111], [113]
Lard, Titer in [184]
Refining [351]
Tank Blow-Off, Operating [181]
Cooler or Expansion [32]
Deodorizing, for Cottonseed Oils ([Figs. 155], [156]) [357], [358]
Exhaust Head ([Fig. 157]) [360]
for Mixing Fullers Earth and Lard [348]
Gate Valve [174]
House Department (Chapter XIV) [170]
Design [170]
Hazards [173]
Section Through [171]
Showing Nesting of Tanks ([Fig. 67]) [173]
Tests [186]
Receiving [202]
Rendering, Detail of Piping Connections [179], [180]
Little Neck [172], [174]
Section of [175]
Tank Water (Chapter XV) [189]
Cost of Evaporating [199]
Evaporating [191]
Produced, Quantity of [199]
Table for [195]
Testing [191]
Tankage [202]
and Blood, Quotations and Value [203]
Digester [203]
Drying [204]
Stick with [196]
Expense for Drying [206]
Pressing [182]
Value of [197]
Tanks, Cutting [178]
Nesting of ([Fig. 67]) [173]
Releasing Pressure from [178]
Temperature of Hanging Room for Sausage [400]
Regular [61]
for Smoking Meats [366]
Pressing, of Several Commodities [361]
Temperatures, Varying [87]
Tempering or Graining Butterine [432]
Test, Comparative, of Sheep Heads [186]
Cooking and Expense [185]
for Determining Acidity of Milk [426]
on Back Fat Converted into Neutral and Prime Steam Lard [344]
on Condemned Hogs, Yield of Grease [186]
Leaf Lard Rendered in Neutral [343]
Oleo Scrap [154]
Packing Tripe [227]
Showing Shrinkage and Cost of Butterine [438]
Special, on Mixed Hogs [307], [310]
Yield from Cattle Skulls and Feet [166]
Testing Milk for Butterine [422]
Stick [194]
Tank Water [191]
Tests, Clear Backs [301]
Lamb Tongue [249]
Long Cut Hams and Cumberland [334]
on Oil Fats [151]
Smoking, on regular Beef Hams [224]
Tank House [186]
Tierce, Temperature of Oil Drawn to [147]
Titer in Tallow and Lard [184]
Tongues, Beef [219]
Test on Freezing [221]
Lamb [247]
Transverse Section through Freezer Section ([Fig. 33]) [90]
Treatment for Lard Grease [362]
of Meats after Smoking [366]
Tallow and Lard [183]
Trimming of Beef [63]
Green Beef Hides [133]
Tripe [226]
Cost of Production [227]
Test on Packing [227]
Trolley System for Hanging Meats [367]
Truck, Oleo seeding [143]
Butterine ([Fig. 163]) [423]
Turning and Sliming the Casing [211]
Two-Stage Compressors [42]
Types of Pumps [52]
U
Union Stock Yards, Chicago [2], [3]
Unit Basis, Computing from [35]
of Refrigeration [34]
Uses of Pumps [52]
V
Vacuum Pump [193]
Value of Tankage [197]
Valve, Expansion [32]
Gate Tank [174]
Varnish, Bologna [396]
Vat, Bottom of, Settlings in [191]
Scrap [142]
Veal [67]
Cuts ([Fig. 93]) [246]
Racks ([Fig. 96]) [249]
Saddles ([Figs. 94] and [95]) [247], [248]
Ventilation [86]
Fan and [71]
View Illustrating Modern Method of Stunning Cattle ([Fig. 35]) [94]
in Beef Cooler of a Chicago Packing House ([Fig. 20]) [66]
Hog Chilling Room of a Large Packing House in Chicago ([Fig. 21]) [68]
Showing Beef Carcasses Being Split and Hung on Trolley ([Fig. 42]) [102]
Deep Water Export Plant ([Fig. 13]) [26]
Double-Bed Killing Floor in a Modern Slaughter House ([Fig. 39]) [98]
W
Wall Construction [86]
Warehouse Design [70]
Warehouses (Chapter VIII) [70]
Warm Storage [91]
Washer, Mechanical ([Fig. 78]) [219]
Washing Cattle [102]
Hogs [261]
Sheep and Its Effect [234]
Water and Sprinkling [92]
Condensing [33]
Cooling of [138]
Water Distribution Systems [54]
Supply[10], [53]
Temperature for Cleaning Casings [214]
vs. Brine in Cream Ripener [427]
Weasand, Beef [213]
Meat [219]
Weighing and Tagging [64]
Weight of Canvased Meats [367]
Wells [55]
Wethers ([Fig. 81]) [233]
White Wash for Canvased Meats [369]
Wilder Hams [315]
Sirup Curing [316]
Wiltshire Side ([Fig. 148]) [332]
Winds, Prevailing [11]
Working of Butterine [433]
Wrapping Smoked Meats [368]
Y
Yankee Ingenuity [2]
Yarding Hogs [254]
Yellow Wash for Canvased Meats [369]
Yield, Percentages of, from Hogs [294], [295], [296]
Yields of Cattle (Tables) [106]
Oil House [149]
Yorkshire Side ([Fig. 143]) [329]

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Packing House and Cold Storage Construction

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A general reference work on the design construction and equipment of modern meat packing and cold storage plants including refrigeration, insulation and other data.

Reveals in detail the latest approved methods with particular reference to the requirements of the U. S. Bureau of Animal Industry regarding sanitary construction

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Ice and Refrigeration Blue Book and Buyers Guide

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The Absorption Refrigerating Machine

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Compend of Mechanical Refrigeration

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