The [transverse drawing] of Section “C” shows a partition continuous from basement to ceiling of sixth floor. This partition is not built from floor to floor, but continuous through the floors, making either end virtually an isolated building.
Warm Storage—One Floor.
—It was desirable in this instance to use the upper floors of the building for warm storage, consequently the top encasing insulation is placed on the ceiling of the sixth story, continuing to and meeting the wall insulation, which with the wall insulation encases the cold storage, as spoken of for the ideal. The floor construction is of flat ceiling type, there being no girders to contend with in piling product or installing piping.
Part Freezers.
—Frequently the space required for freezing purposes will not be sufficient to justify the construction of an independent building. Sometimes consideration is given to building freezers in a horizontal belt, horizontally across the building. This is not a proper construction, since it costs much more to insulate than if the same volume were arranged vertically with one section above the other. In other words, if one desires to cover a floor surface of 20,000 square feet it would be far better to make it four areas of 5,000 feet in a four-story building than on one or two floors.
CHAPTER IX
SLAUGHTERING CATTLE.
Receiving Live Stock — Watering — Driving Cattle — Knocking Cattle — Sticking — Heading — Pritch Sticks — Foot Skinning — Ripping and Leg Breaking — 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.
Receiving Live Stock.
—The beginning of the packing business relating to hogs and cattle starts when they are received in the pens. The pens in most climates should be paved, provided with proper drainage and ample watering facilities. Before animals are slaughtered the first essential point is to see they are in condition to be slaughtered, namely, that they are not excited, fevered, out of condition, under fed, or, in other words, that they are as near their normal condition as possible. Cattle should be allowed to rest over night before they are slaughtered, if they have been driven or transported any distance; for if the animal is tired or excited it will not bleed properly when slaughtered, and if killed in this condition the meat has a red, fiery appearance, and is generally unwholesome. It is a condition which the practical eye of the tradesman will take cognizance of very readily, and he will not be slow to use it to his advantage.