| CHAPTER I. | |
| Modern Packing Houses | [1] |
| Introduction and Growth—Concentration — Early Methods — Yankee Ingenuity — Chicago Yards — Movement Westward — Economic Factors —Saving By-Products — Pioneer’s Troubles — Using Box Cars — Using Refrigerator Cars — Chilling Rooms — Mechanical Refrigeration — Freezing Meats — Overseas Shipments. | |
| CHAPTER II. | |
| Location and Construction | [9] |
| Location — Water Supply — Sewage — Odors and Prevailing Winds — Cleanliness — Designs and Errors — Character of Business — Requirements —Principles of Design. | |
| CHAPTER III. | |
| Plant Design | [14] |
| Description of Plants — Plant No. 1 — Plant No. 2 — Plant No. 3 — Plant No. 4 — Type of Plant — Loading Facilities — Producing Department —Abbatoir Building — Rendering Building — Live Stock — Icing Department — Cooler Building — Pork House — Manufacturing Building — Salt Spaces — Power Department — GravitySystem — How to Build — Fireproof Design — Advantages — Slow Burning Construction — Approval of Plans. | |
| CHAPTER IV. | |
| Refrigeration Equipment | [29] |
| Ammonia Machines — Ammonia — Compressor — Condenser — Receiver — Cooler — Condensing Water — Unit Basis — Computing from Unit Basis — HowRated — Freezer Requirements — Freezers in Small Plants — Cylinder Arrangement — Why Brine Circulation — Air Circulating — Force Draft — Coil Room Systems — Brine Chilling —Brine Methods — Types of Brine Coolers — Balanced Brine System — Direct Expansion — Two Stage Compressors. | |
| CHAPTER V. | |
| Refrigeration Requirements | [45] |
| Refrigeration — Necessities — Ice Plants — Natural Ice — Chilling — Quantity Refrigeration to Provide — Space Per Ton Machine — MachineryPer Head — For Cooled Meats — Ice Computation — Compressor Capacity — Chilling Lard — Summary Computations — Low Temperature Brine System. | |
| CHAPTER VI. | |
| Power Plant Requirement | [52] |
| Steam Making Equipment — Uses of Pumps — Types of Pumps — Pumps for Brine — Water Supply — Pumps for Wells — Water Distribution Systems —Pumps for Boiler Feeding — Heating Boiler Feed Water — Wells — Cooling Towers — Economizers — Superheaters — Steam Engines — Exhaust Steam — Advice as to Exhaust Steam —Boilers — Conclusion. | |
| CHAPTER VII. | |
| Coolers | [60] |
| Meat Chilling — Dividing Beef Coolers — Regular Temperatures — Main Cooler — Handling Beef — Fore-Cooler — Heavy Cattle — Domestic Beef —Trimming of Beef — Skirt Trimming — Ribbing Beef — Freezing Beef — Loading Beef — Weighing and Tagging — Care of Coolers — Mutton and Veal — Chilling Hogs — Cellars — FreezingMeat. | |
| CHAPTER VIII. | |
| Warehouses | [70] |
| Warehouse Design — Floor Area — Fire Proof Buildings — Floor Construction — Coolers — Fan and Ventilation — Spray System — Galvanized SheetIron Pipes — Coil Rooms — Quantity of Pipe — Method of Erecting — Life of Pipe — Cellar Ceiling Suspension — Ratio of Piping — Defrosting — Gardner Curtain System — DirectExpansion Piping — Chill-Room Bunkers — Low Temperature Brine System — Freezer and Storage Buildings. | |
| CHAPTER IX. | |
| Slaughtering Cattle | [92] |
| Receiving Live Stock — Watering — Driving Cattle — Knocking Cattle — Sticking — Heading — Pritch Sticks — Foot Skinning — Ripping and LegBreaking — Flooring Cattle — Breast Sawing — Fell Cutting — Rumping — Beef Spreaders — Fell Beating — Gutting — Backing — Tail Sawing — Splitting — Splitting Cleavers —Clearing Out and Hide Dropping — Neck Splitting — Bruise Trimming — Skirt Trimming — Washing Cattle — Fountain Brushes — Dressing Cattle — Conveyors. | |
| CHAPTER X. | |
| Dressing Yields and Cattle Cutting | [106] |
| Yields of Cattle — Yield from Twenty-two Native Cattle — Yield from Fifty-nine Texas Cattle — Yield from Twenty Heavy Cattle — Yield fromThirty-four Cattle — Percentage of Various Cuts — Beef Cuts — Diagram of Cutting — Grading — Loins — Ribs — Rounds — Chucks — Plates, Shanks and Flanks — Barreled Beef. | |
| CHAPTER XI. | |
| Hides and Pelts | [126] |
| Green Hides — Condition — Scores — Prod Pole Damage — Clean Floors — Leather Yields — Pattern — Proper Storage for Hides — Grading — Grubsin Hides — Salt to Be Used — Building of Packs of Hides — Trimming of Green Hides — Switches — Shrinkage of Hides — Sheep Pelts. | |
| CHAPTER XII. | |
| Oleo Oil and Stearine | [136] |
| Fats — Origin of Butterine — Oleo Oil — Oleo Fats — Selection and Care — Cleanliness and Collection — Chilling Fat — Cooling Water — Melting —Settling the Oil — Clarifiers — Scrap Vat — Seeding or Graining Oil — Press Room — Collecting Oil — Oil Receivers — Temperature of Oil Drawn to Tierce — Stearine — Oil HouseYields — Grading Fats — Tests on Oil Fats — Butcher Fats — Mutton Fat — Oil Selection — Oil House Operation. | |
| CHAPTER XIII. | |
| Bone Department | [159] |
| Bone Department — Hard Bone — Glue Bone — Bone Products — Horns — Manufactured Articles — Skulls — Test Yield from Skulls and Feet — Buttocksand Thighs — Blades and Ribs — Drying — Crushed Bone — Grinding Bone — Neats Foot Oil Storage — Neats Foot Oil Purifier — Yield Tests. | |
| CHAPTER XIV. | |
| Tank House Department | [170] |
| Tank House Design — Isolation and Ventilation — Separation of Press Room — Digesters — Rendering Tank — Surface Box — Press and Pump — CookingKilling Stock — Operating Tank Blow Off — Pressing Tankage — Treatment of Lard and Tallow — Titer in Tallow and Lard — Steam for Cooking — Cooking Tests — Operating Odorless —Tests — Catch Basin. | |
| CHAPTER XV. | |
| Tank Water | [189] |
| Soil Fertility — Animal Feeding — Tank Water — Separation of Solids — Collecting Grease — Testing Tank Water — Evaporating Tank Water —Description of Apparatus — Cleaning Evaporators — Table of Boiling Points — Testing Stick — Copperas in Water to Evaporate — Solids in Water — Drying Stick — Value ofTankage — Quantity of Tank Water — Cost of Evaporating. | |
| CHAPTER XVI. | |
| Fertilizer | [201] |
| Fertilizer — Blood — Receiving Tank — Cooking — Pressing — Purity — Storing — Quick Handling — Tankage — Quotations and Value — Grease —Influence of Stick — Digester Tankage — Slime — Dryers — Drying — Expense for Drying — Commercial Fertilizer — State Regulations — Mixing Materials — Conversion Factors. | |
| CHAPTER XVII. | |
| Casings | [208] |
| Description of Beef Casings — Round Casings, How Made — Selection of Round Casings — Export Casings — Domestic Rounds — Beef Middles — Turningand Sliming — Inspection and Measuring — Beef Bungs — Bung Gut Skins — Beef Bladders — Beef Weasands — Packages — Salt — Cleanliness — Water Temperature — Machines forCasings — Hog Casings — Small Casings. | |
| CHAPTER XVIII. | |
| Beef Miscellany | [217] |
| Beef Miscellaneous — Livers — Sweetbreads — Beef Hearts — Tails — Weasand Meat — Beef Tongues — Washing — Hanging — Trimming — Curing —Freezing — Surplus Rounds — Stripping Beef Hams — Formulas for Curing — Smoking — Tests — Glass Jar Beef — Beef Trimmings — Barrel Beef — Tripe — Cleaning Tripe — Pickling —Cost of Production. | |
| CHAPTER XIX. | |
| Sheep and Calves | [229] |
| Increased Production of Sheep — Penning — Dressing by Piece Method — String Gang — Sheep Ring — Sheep Dressing — Legging — Pelting — Methodsof Finishing — Washing and Its Effect — Chilling — Lamb Tongues — Pickled Lamb Tongues — Lamb Tongue Tests — Slaughtering Calves — Heads and Feet. | |
| CHAPTER XX. | |
| Hog Slaughtering | [251] |
| Historical — Investment — Hog Yarding — Hog Dressing — Hoisting — Sticking — Neck Washing — Scalding — Scraping Machines — Hand Scraping —Cleaning Bodies — Ham Facing and Cutting — Leaf Lard — Splitting — Washing — Drying — Care in Chill Rooms — Open Air Hanging — Chilling Necessities — Shrinkage in Chill Room —Hog By-Products — Heads — Plucks — Paunches — Entrail Fat. | |
| CHAPTER XXI. | |
| Pork Cuttings | [266] |
| Hog Cutting — Variety and Classes of Hogs — Cutting Floor — Pork Cuts — Hams — Side Meats — Bellies — Backs — Loins — Shoulders — Butts andPlates — Percentage of Yield — Change Cuts One Side — Test on Five Sides — Complete Cutting Test. | |
| CHAPTER XXII. | |
| Curing Meats | [311] |
| Curing Cellars — Hams and Their Treatment — Wilder Hams — Shoulder Meats — Bellies — Overhauling Meats — Fancy Bacon — Shipping Ages — SecondPickle — Dry Salt Meats — Curing Dry Salt Meats — Smoking Dry Salt Meats — Barreled Pork — Curing Barreled Pork — English Meats — Pigs Feet — Pigs Tongues — Pigs Snouts. | |
| CHAPTER XXIII. | |
| Lard, Compound and Greases | [340] |
| Historical — Quantity and Quality — Neutral Lard — Kettle Rendered Lard — Prime Steam Lard — Refined Lard — Bleaching Lard — Filter Press —Lard Roll — Lard Packing — Compound Lard — Cottonseed Oil — Refining Crude Oil — Deodorizing Cottonseed Oil — Pressing Temperatures — Lard Oil — Treatment for Lard Grease. | |
| CHAPTER XXIV. | |
| Smoke House | [364] |
| Smoking Meats — Nomenclature — Soaking — Smoking — Gas Smoking — Temperatures — Treatment After Smoking — Trolley System — Canvassed Meats —Shrinkage — Wrapping — White Wash — Dried Beef — Packages — Skipper Fly. | |
| CHAPTER XXV. | |
| Domestic Sausage | [372] |
| Meats and Handling — Arrangement of Department — Curing Meats — Cooler for Ground Meats — Grinding and Stuffing Room — Smoke House — CookRoom — Dry Hanging Room — Cooler — Smoking Temperature — Cooking Time — Shrinkages — Pickle-Cured Products — Dry-Cured Meats — Packing — Casings and Spices — Sausage Cereals —Sausage Formulas — Bologna Varnish — Boiled Ham. | |
| CHAPTER XXVI. | |
| Dried Sausage | [399] |
| Summer Sausage — Preservatives — Cooling Room — Stuffing — Hanging Room — Smoke House — Dry Room Treatment — Dry Room Caution — ShippingAges — Storage — Preparation of Casings — Trimming Meats — Formulas for Sausage. | |
| CHAPTER XXVII. | |
| Butterine | [420] |
| Ingredients — Colors — Equipment — Rooms — Arrangement — Testing Milk — Acidity — Milk in Butterine — Reasons for Culture — Cream Ripeness —Water vs. Brine — Milk Not Pasteurized — Preparatory Culture — Starters — Cultivating the Milk — Low Grade Butterine — Graining — Working the Butterine — Butterine Packing —High-Grade Butterine — Cleanliness — Use of Color — Formulas — Costs of Butterine. | |
| CHAPTER XXVIII. | |
| Boxes and Cooperage | [440] |
| Specifications for Boxes — Cooperage Specifications — Government Specifications for Packages — Refrigerator Boxes. | |
| CHAPTER XXIX. | |
| Departmental Accounting | [453] |
| Departmental Accounting — Expense Accounts — Departments — Purchases — Inventories — Store Accounts — Labor Charged to Departments andSub-Divisions — General Principles. | |
VIEW OF UNION STOCK YARDS, CHICAGO, SHOWING HORSE MARKET AT LEFT AND EXCHANGE BUILDING AT RIGHT.
GENERAL VIEW OF UNION STOCK YARDS, CHICAGO, SHOWING PACKING HOUSES IN THE DISTANCE.
ENTRANCE TO THE UNION STOCK YARDS, CHICAGO, U. S. A.
CHAPTER I.
MODERN PACKING HOUSES.
Introduction and Growth — Concentration — Early Methods — Yankee Ingenuity — Chicago Yards — Movement Westward — Economic Factors — Saving By-Products — Pioneer’s Troubles — Using Box Cars — Using Refrigerator Cars — Chilling Rooms — Mechanical Refrigeration — Freezing Meats — Overseas Shipments.