Secrets of meat curing and sausage making / how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

by B. Heller & Co.

Fig. 11—Beef: Removing paunch and intestines.

Trim off all bloody veins and scraggy pieces of the neck and leave the beef to cool before quartering.

Fig. 12—Beef: Skinning shoulders and forearms.

13.—Beef raised out of the way of animals to cool.

Fig. 13 shows the finished carcass hanging high up and cooling.

KILLING AND DRESSING MUTTON.

Fig. 14—Manner of Sticking a Sheep.