“There is an iron crane and windlass for lifting off and on the covers. After the boilers are charged with diseased meat the covers are made secure and steam let into them near the bottom. There is a cock in the bottom of each for running off the liquid at certain stages into a trap grating in the floor under it, and conducted into a cement cistern outside of the boiling-house, from which it is periodically removed. Whether any use is made of the tallow produced I am not informed. The bones when removed are quite porous, of a very white colour, and nearly as light as cork. I presume that they will be sold for being converted into bone manure. I understand these large boilers are not very often used, and that a small close galvanized iron cylinder, 2 feet 9 inches in diameter, and 2 feet 6 inches high, placed 15 inches above the ground, having cock at bottom, steam pipe at side, and portable lid, does most of the work very efficiently.”
(4.) The pig-killing department.
This should be separate from the ordinary slaughter-house, as the styes for pigs must be differently arranged to the cattle lairs, and a boiler house is necessary, as boiling water must be had for scalding and dressing the carcasses. Special iron troughs with false bottoms have been arranged by Messrs. Meiklejon, which greatly facilitate this part of the butcher’s work, and simple hoisting apparatus over these troughs lifts the carcase in and out, and carries it off to the cooling or hanging room, which must of necessity be separate from the killing and scalding rooms. Drainage, lighting, ventilation and floors should be similar to those described for the slaughter-houses, and plenty of lime wash can be used with advantage here as well as in the main slaughter-house.
(5.) The blood house.
The blood of the slaughtered animals, which formerly was allowed to run away, has been found to contain a most valuable aniline dye, and for this purpose it is now collected and taken to the blood-houses, where in order to obtain this dye it is necessary to place the blood in shallow tins, where it is warmed by steam-pipes, the liquid is then drawn off, which is the albumen from which the dye is extracted, the residuum left in the trays is of the consistency of jelly, and is sold for manure.
(6.) The tripery.
This is provided in large abattoirs for the purpose of preparing the tripe and feet of the slaughtered animals, and in the Glasgow public slaughter-houses this is effected by the corporation free of charge by special machinery adapted for the purpose.
(7.) The tallow market.
Where tallow is melted down, and moulded in shapes for manufacturers’ uses.
(8.) The hide store.