Class XS_iVliI Book ^R^— CopigtitN^- CQEXBIGHT DEPOSIT. •'^ The Packers' Encyclopedia Blue Book of the American Meat Packing and Allied Industries A Hand-Book of Modern Packing House Practice, a Statistical Manual of the Meat and Allied Industries, and a Directory OF the Meat Packing, Provision, Sausage Manufacturing, Rendering and Affiliated Trades. Paul I. Aldrich EDITOR Published by The National Provisioner CHICAGO Copyright 1922 by the Food Trade Publishing Co. Publishers of The National Provisioner Chicago and New York All rights reserved b Press of The Blakely Printing Co., Chicago JUL 19 1922 ©CI.An74966 PREFACE This Packers' Encyclopedia has been compiled as the result of an insistent demand for a ready reference work on the meat packing and allied industries. It has been felt for a long time that such data on the largest industry in the United States should be brought together. It was considered appropriate that this task should fall to the official trade pub- lication of the industry, The National Provisioner. The work naturally divides into three parts, each of which is decribed more in detail in its own foreword. Part I is a Hand-book of Modern Packing House Prac- tice. The material is arranged in the simplest possible form, by classes of animals, nature of products and order of opera- tions. An attempt has been made to approximate the latest and best American packing house practice, condensed within the space available in a single volume, and adapted to the needs of the average operator. This portion of the work is what gave the book its name. The Packers' Encyclopedia. Its preparation would not have been possible save for the generous co-operation of the lead- ing operating experts of the industry. Part II is a Statistical Section which offers, chiefly in chart form, graphic comparisons covering a decade of the number and prices of meat animals and their chief products ; production, exports, imports and consumption. Freight rate data and officially-adopted trade term definitions are also in- cluded for the convenience of the reader. Part III is the first comprehensive Trade Directory ever attempted for the industry. Here is listed data of corporation information, capacity, operations, brands and trade-marks, equipment, etc., covering the meat-packing industry of the United States and Canada, together with names of packers iij vi PREFACE other countries. There are also lists of wholesale meat deal- ers, sausage manufacturers, renderers and other allied trades. This section of the work, though more readily subject to change than the others, nevertheless will be of great practical interest and value. The aim throughout has been to prepare a work of ready reference and strictly practical purpose, which should meet the average man's every-day need. In shaping the plan and carrying out the purpose of the work the Editor desires to acknowledge the invaluable assistance of Arnold C. Schueren. It is not out of place here to express the hope that this book is a step on the way to an adequate industry library. TABLE OF CONTENTS PART ONE: PACKING HOUSE PRACTICE Chapter One: CATTLE 1-62 Breeds of Cattle Market Classes and Grades of Cattle and Calves Dressing Percentages of Cattle Beef Slaughtering Beef Cooling Beef Grading Beef Loading Handling of Beef for Export Beef Cutting and Boning ' ' Plate Beef . ' Mess Beef Curing Barreled Beef Manufacture of Dried Beef Handling Beef Offal Handling Miscellaneous Meats Handling and Grading Beef Casings Manufacture of Beef Extract Manufacture of Oleo Products Tallow Handling of Hides Chapter Two: HOGS 63-119 Breeds of Hogs Market Classes and Grades of Hogs Dressing Yields of Hogs Hog Killing Operations Hog Cooling Shipper Pigs Pork Cuts Curing Pork Cuts Smokehouse Operation Ham Boning and Cooking Lard Manufacture Hog Casings Edible Hog Offal or Miscellaneous Meats Preparation of Pigs' Feet viii TABLE OF CONTENTS Chapter Three: SMALL STOCK 120-125 Market Classes and Grades of Sheep and Lambs Sheep Killing Calves Sheep Casings Casings from Calves and Yearlings Chapter Four: INEDIBLE BY-PRODUCTS 126-146 Inedible Tank House Blood and Tankage Yields Calculating Tankage Values Digester Tankage Tallow and Grease Refining Manufacture of Glue Bones, Horns and Hoofs Handling Hog Hair Catch Basins Cost and Return on By-Products Chapter Five: MISCELLANEOUS 147-204 Sausage Manufacture Meat Canning Animal Glands. and Their Uses Packinghouse Chemistry Packinghouse Cost and Accounting Methods Location of Packing Plants Construction of Packing Plants Packinghouse Refrigeration Chapter Six: VEGETABLE OILS 205-221 Vegetable Oil Refining Compound Lard Winter Oil Hydrogenation of Oils and Fats Manufacture of Margarin PART TWO: STATISTICS United States Meat Industry Statistics 223-253 Sources of \J. S. Meat Supply Areas of U. S. Meat Consumption Cattle and Hog Loading Points and Slaughtering Centers Yearly Top Prices of Beef, Hogs and Sheep, 1910-1920 Monthly Average and Top Prices of Native Beef Cattle, 1910-1920 Cattle and Corn Prices Compared, 1910-1920 Hide, Tallow and Oleo Oil Prices Beef Production and Consumption, 1907-1921 Hog Population and Average Prices, 1910-1920 Hog and Corn Prices Compared, 1910-1920 TABLE OF CONTENTS ix Pork and Lard Production and Consumption, 1907-1921 Sheep Population and Average Prices, 1910-1920 Mutton Production and Consumption, 1907-1921 Veal Production and Consumption, 1907-1921 Livestock Population in the United States, 1900-1922 Slaughtering in the United States, 1907-1921 Meat Packing in the United States, 1914-1919 Exports of Meat Products, 1910-1921 Provision Prices at Chicago, 1910-1921 Canadian Meat Industry Statistics 254-255 Vegetable Oil and Margarin Statistics 253, 261 Railroad Rates on Cattle, Beef and Packing House Products. .256-261 Domestic Trade Term Definitions 262-267 Export Trade Term Definitions 267-272 PART THREE: TRADE DIRECTORY Meat Packers and Slaughterers 274-391 United States Mexico Cuba Canada South America South Africa Australia New^ Zealand Wholesale Meat Dealers, Sausage Makers and Provisioners. . .392-416 Renderers 417-424, Refiners of Edible Oils 425-428 Margarin Manufacturers 428-429 Brokers in Packing House Products and Vegetable Oils 430-439 Livestock Order Buyers 440-445 Advertising Section 447-520 Topical Index 521-525 Index to Illustrations 526 Index to Advertisements 527-529 FOREWORD Part I of The Packers' Encyclopedia is a book written by prac- tical packinghouse men, and intended for the use of practical pack- inghouse men. It is not theory, or a one-man book, but the result of the experiences of many. The arrangement of material is by classes of animals, nature of products and order of operations, making it easy to follow through or to refer to any particular part. It is, therefore, in handy form for the student. In addition there is a topical index. Methods here described represent the best American packing- house practice, as developed in both large and medium-sized plants. Large packer practice has been used in many instances, as most ex- perimentation and development heretofore has been in large plants. But the tendency is growing to operate packing plants in smaller units, and so-called small plant practice has been kept in line in direc- tions and suggestions given. Where difference of opinion exists among authorities, the practice quoted is that most adaptable to the average packinghouse. It is not expected that packinghouse operators will agree on many of the details of practice given herein. Hardly any two ex- perts agree; each has his own methods and prefers them. The object here has been to outline the main points and emphasize the best procedure. The reader is not expected to follow blindly what he finds here, but to adapt it to his own special needs. Detailed de- scription of all operations would have required a series of volumes instead of one. Requests for more detailed information on any subject may be submitted to the Editor, THE NATIONAL PRO- VISIONER, Chicago. An effort has been made to standardize illustrations. All pictures of animals, carcasses and cuts are from official photographs of the U. S. Department of Agriculture (Bureau of Markets and Crop Esti- mates), published here for the first time. No attempt has been made to show machinery, as this is the province of the manufacturer's catalog. Explanatory fundamental drawings are shown instead. Con- struction and refrigeration details also are left to experienced pack- inghouse architects and engineers," who know how to lay out each particular job to meet conditions. What is written herein on con- struction and refrigeration will apply to everyday packinghouse practice. PART ONE Packing House Practice Chapter I— CATTLE BREEDS OF CATTLE There are four strictly beef breeds of cattle; namely, Shorthorn, Hereford, Angus and Galloway. These breeds have been developed for the sole purpose of producing an animal which is very efficient in the production of meat. The ideals toward which the sponsors of all the beef breeds are working are a low-set animal with plenty of depth, a wide spring of rib, short neck and legs, and quarters that carry the fleshing down well. In short, a blocky, rectangular conformation that carries a maximum amount of beef. The dressing percentage of carcass, more about which will be said later, is influenced markedly by the use of good-type, pure-bred beef sires, and it is principally from this standpoint that the packer is interested. This type of animal not only is generally a good investment for the pro- ducer, but gets high quality animals which dress out well, in both of which the packer is particularly interested. Beef Breeds Described The Shorthorn is roan, white, red or red and white in color. It has a quiet disposition, is adapted for farm beef making, good for grading up herds, growthy and early maturing, and dresses out well. The weight of mature bulls is from 1,800 to 2,500 pounds, and of mature cows 1,200 to 1,800 on an average. The Hereford is red with white markings, commonly known as the "white face," is a good rustler and widely used on the ranges as well as for a farm beef animal, thrives under adverse conditions and does well in the feed lot. It matures early and fattens out )well. The mature cows weigh from 1,300 to 1,700 pounds and mature bulls from 1,800 to 2,300 pounds. The Angus is solid black in color, has soft, mellow skin and fine hair, and no horns. They fatten well on grass and respond to liberal feeding in winter. The Angus probably does best under maximum conditions, but also gives excellent returns on either the range or the general farm in any section of the country, and is increasing in popularity. The mature cows weigh from 1,200 to 1,600 pounds and the bulls from 1,600 to 2,100 pounds. These cattle are commonly known as "doddies." The Galloway is one of the oldest breeds of cattle. The mature 1 THE PACKERS' ENCYCLOPEDIA Prime Killing Steer Medium Beef Steer Common Killing Steer Market Classes of Cattle MARKET CLASSES AND GRADES OF CATTLE 3 cows weigh from 1,000 to 1,500 pounds, and the bulls from 1,400 to 1,800 pounds. They are solid black in color, have long curly hair, and are polled." They mature somewhat more slowly as compared to the other beef breeds, but they are exceptionally well adapted to climates having severe winters. They are good rustlers and winter well on roughage. They are not so well adapted to feed lot conditions as are the other three breeds. The grain of the meat is fine and high in quality. There are some breeds of dual-purpose cattle which are designed for the production of both milk and beef. Average animals of these breeds do not reach the highest attainments, however, in the production of either. Among these are the Red Polls, Dutch Belted, Devons and some others. While these breeds do not reach the maximum of either milk or beef production, they find very wide usage on many farms where general purpose cattle are desired. MARKET CLASSES AND GRADES OF CATTLE Cattle and calves intended primarily for meat production fall into two general divisions; first, killing cattle and calves, which are those utilized for immediate slaughter ; and second, feeder and stocker cattle and calves, which are utilized for further finish and development. The feeder animal is ready to go into the feed-lot at once, while the stock animal is thin and best adapted, economically, to be further developed on cheap feeds before being put in the feed-lot for intensive feeding designed to pro- mote the rapid production of flesh and fat. The market classes in which bovine animals are placed are based on sex and age. However, as the animals in any one class are not equal in quality, form and condition, they are further divided into grades to indicate their relative merit within the class. Further division of classes in the case of killing steers, killing calves and feeder steers is made according to weight, as weight is often important as a price-determining factor within these classes, but logically must be considered as a matter of selection rather than as a reliable indication of grade. As baby beef must show some of the characteristics of veal, animals classified as baby beeves, which may be regarded as a specialty, are given maximum weight and age limits. Requirements for animals falling within this class are such, however, that by no means all of the young steers and heifers falling under the maximum weight and age limits shown in the classification properly classify as baby beeves, owing to deficiencies in quality or finish or both; and occasionally animals of somewhat greater weight and age qualify in the carcass as baby beeves. The buyer must be a competent judge of the different grades, and be able to calculate mentally what dressing percentage may be obtained, as well as the quality of meat that will be forthcoming from the different classes and grades. Daily test sheets showing a comparison between the buyer's calculation and the actual dressing percentage and quality of the meat are valuable aids in determining whether the buyer is working along the right lines. The following classification — in arranging which effort has been made to eliminate all class or grade nomenclature that may be considered vague THE PACKERS' ENCYCLOPEDIA ];al,N Becve Good Fat Cow (/(iiiinii'ii i-"at ( i<\\ Market Classes of Cattle MARKET CLASSES AND GRADES OF CATTLE 5 SatrDepar!:::„rof;^Su^ BuTe '^"T^^^^^^^^^ '^ *^ United after extended investigation Inn' 7 " °^ ^^'^^^' ^"^ Crop Estimates, interests in the Se ,3 „L snit^hl '1'^ T'^ representatives of all to be used uniform^ 'at all Lrkets "^'' "''"''^^ "^"°^ modifications, Killing Cattle and Calves (^^ass Sub-Class ^. , Steers: 1. Heavv Weie^ht v> ■ ivr . ''" ^ (UOO "b: Tp) ChoTce "o'r No f r ^'^""^ °^ ^^'^^ ' ^ ^:.hoice or No. 1 Common or No 4 (jood or No. 2 Good or No. 2 Cutter or No S ' ' "W.t^iw..) ?s- -r cojrrKo-?- ^ Good or No. 2 Canner or No 6 Medium or No. 3 Heifers t3 ■ • • • "S™^ ""^ ^^°- A^ Common or No 4 Choice or No. 1 Cutter or No S ' Good or No. 2 Canner or No 6 -Vledium or No. 3 Cows r-u • J:;^o^J^e or No. 1 Common or No 4 Good or No. 2 Cutter or No. S Medium or No. 3 Canner or No. 6 ■ ■ • ^^°l^^ °^ No. 1 (Butcher and Beef) Good or No 2 (Butcher and Beef) ^ Medium or No. 3 (Bologna) Common or No. 4 (Bologna) Canner or No. 6 Stags f-u • X' ^i^o^ce or Ivjo. I Medium or No 3 Good or No. 2 Common or No. 4 Calves- 1 T ,-o-i.f /-nn 11 t I Choice or No. 1 Ganes. 1. Light (110 lbs. down). (Good or No 2 2. Handy (110-190 lbs.) . . Medium or No. 3 • Common or No. 4 L Cull or No. 7 I Choice or No. 1 3. Medium (190-260 lbs ) ! ^°'^'^ or No. 2 4. Heavy (260 lbs. up) . . . j Medium or No. 3 "^ Common or No. 4 I Canner or No. 6 6 THE PACKERS' ENCYCLOPEDIA Feeder and Stocker Cattle and Calves 1 . Feeders Class Sub-Class Grade I Fancy Selected Steers: 1. Heavy Weight ( 1,000 lbs. j or No. Al up) I Choice or No. 1 2. Light & Medium Weight ] Good or No. 2 (1,000 lbs. down 'I i Medium or No. 3 1 Common or No. 4 Heifers Choice or No. 1 Medium or No. 3 Good or No. 2 Cows Choice or No. 1 Medium or No 3 Good or No. 2 Common or No. 4 Bulls Choice or No. 1 Medium or No. 3 Good or No. 2 Calves Fancy Selected Good or No. 2 or No. Al Choice or No. 1 2. Stoekers Steers Fancy Selected Medium or Vn. 3 or No. Al Common or No. 4 Choice or No 1 Good or No. 2 Heifers, Cows, Bulls Choice or No. 1 Medium or No. 3 Good or No. 2 Common or No. 4 Calves Choice or No. 1 Good or No. 2 Medium or No. 3 Percentage of Classes and Grades Slaughtered The percentage of the different classes and grades of beef animals slaughtered in the various centers varies widely, depending upon the mar- ket as well as upon climatic conditions. For instance, during droughts in the Southwest and in the Northwest many thousands of thin and im- mature cattle and of breeding stock, that would have been held under favorable conditions, were shipped to market because of the scarcity of feed. The composite chart shown here illustrates very clearly the percentage of different beef animals slaughtered at various centers over a period of time. DRESSING PERCENTAGES OF CATTLE Depending upon the breeding, fill and condition, the dressing per- centage of all cattle varies. Other conditions also affect the percentage of beef obtained from any animal ; namely, the freedom from paunchi- ness, the type and quality. Fat steers always outdress animals of less finish. The filling of the digestive organs with feed and w'ater is as important as the condition or degree of fatness. The broad, thick type MARKET CLASSES AND GRADES OF CATTLE '§ § i J- JOLT AUG. _ SI3T (S OCI. ^ HOV. » n ^EEC. 2 > CJAD. rsB. ►t UAH > 2 >- "^ *PH. ^n > ::, HAY G^ ^1 H _ 5 » 10 " y, JULY AUO. SEPT. OCT. ^ o H '^J ^DEC. ^P rJAU. n^ 2 R FEB. 2 :/2 un. 3 t- > APR. lyjrH 5 ^ AUO. H SEPT. OCT. ROV. ^EO. o 3 s ^ s 5 y i S c / / > i 1 -ii ii - - ?S83 - s>. /^ / *«^^ (, I ,' / \ t 1 i \ < / \ \ V '' \ / '1 \ 1 N / / \ \ / \ V / \ \ 1 1 \ / \ / \ 1 / / V S^ I / ^ ( T i^' ^ 1 \ / ? i \ / " 1 i / / s 3 ) \ / o 1 i \ 1 1 \ { c» o5 8«S>S»g PER CEBI 8 THE PACKERS' ENCYCLOPEDIA of steer will outdress the steer of dairy type, even when the condition and fill are the same, by three to five per cent. While quality, hide, meat and bone may affect the per cent ratio by one to two per cent, the average run of steers of the type marketed today at most markets will dress out about 53 per cent. The good to choice will dress from 56 to 59, and steers of the fancy type will dress from 59 to 63 per cent. A table showing the average dressing percentage of fair steers, baby beef, cows and canners, together with the percentage of fat and hide, is as follows : Avg. Live Avg. Dressed Yield of Weight Weight Beef Fat Hide Lbs. Lbs. P.C. P.C. P.C. Fair Steers 1,050 580 .5552 AYs 6^/4 Baby Beef 900 527 .582 5^4 634 Cows 1,100 572 .52 4^ 6% Canners 800 340 .425 V/i 6% Aside from the fat and hide there is little, if any, difference in the yield of offal products from the various classes of cattle. The yield of cuts from the dressed carcass from canners, No. 1 cutters and native steers is as follows, in percentage : Canners % Loins 14.34 Ribs 10.77 Plates 13.14 Rounds 20.31 Total 58.56 61.49 62.68 From this table it will be seen that the native steer, of course, has a higher percentage of loin and round than do the poor classes of cattle, and that the percentage of plates is considerably less. As this percentage is based on the dressed carcass as 100 per cent the difference in the yield is much more pronounced when figured from the live weight basis. By-Product Yield of a 1,000 Lb. Steer The various by-products in pounds derived from a 1,000 lb. steer are as follows, and may be used as a general guide for the packer in estimating the yields which he should obtain : Trimmed tongue 5.00 lbs. Middle casing 32 feet Cheek and head meat.. 5.00 lbs. Round casing 105 feet Brain 90 lbs. Weasand 1 piece Gullet 25 lbs. Bladder 1 piece Lips 1.25 lbs. Bung 1 piece Heart . . . .• 3.50 lbs. No. 1 oleo oil 22.00 lbs. Liver 10.00 lbs. No. 2 oleo oil 1.80 lbs. Kidneys 75 lbs. No. 3 oleo oil 75 lbs. Tail 1.25 lbs. Stearine 13.00 lbs. Sweetbread 30 lbs. Prime tallow 4.10 lbs. Suprarenal glands 06 lbs. No. 1 tallow 1.75 lbs. Honeycomb tripe 1.50 lbs. Brown grease 16 lbs. Plain tripe 6.50 lbs. Hide 65.00 lbs. 1 Cutters Native % Steer % 14.79 17.15 9.40 9.51 16.33 12.39 20.97 23.63 DRESSING PERCENTAGES OF CATTLE Switch 1 piece Sinews and pizzle 2.62 lbs. Dewclaws 40 lbs. Green blood 35.00 lbs. Dry blood 7.00 lbs. Tankage 10.00 lbs. Hoofs 1.85 lbs. Shin bones 1.60 lbs. Thighs 1.45 lbs. Buttock bones I.IS lbs. Cannon bone 1.00 lbs. Neatsfoot oil 85 lbs. Grinding bones 13.00 lbs. Horns 70 lbs. Horn piths 90 lbs. Offal Test on 508 Shipping Cattle The following is an offal test on 508 shipping cattle, which averaged 1,242 lbs. live weight: Total Per head Raw fat for oleo 26,023 lbs. 51.23 lbs. Cheek meat 2,061 lbs. 3.94 lbs. Head meat .. 540 lbs. 1.06 lbs. Ox lips 606 lbs. 1.19 lbs. Long cut tongues 2,624 lbs. 5.16 lbs. Brains 442 lbs. .87 lbs. Sweetbreads 85 lbs. .14 lbs. Tails 599 lbs. 1.18 lbs. Horns 1,490 lbs. 2.93 lbs. Hearts > 2,128 lbs. 4.19 lbs. Melts 897 lbs. 1.76 lbs. Livers 5,422 lbs. 10.67 lbs. Heads 7,568 lbs. 14.89 lbs. Jaws 2,112 lbs. 4.15 lbs. Feet 7,723 lbs. 15.20 lbs. Sinews 1,271 lbs. 2.50 lbs. Fizzles 274 lbs. .55 lbs. Tripe 7,909 lbs. 15.57 lbs. Bladders 156 pieces , .30 lbs. per piece Weasands 501 pieces .98 lbs. per piece Tankage 3,048 lbs. 6.00 lbs. Blood 3,556 lbs. 7.00 lbs. Neck trimmings 445 lbs. .87 lbs. Rendered tallow 2,602 lbs. 5.12 lbs. Grease 170 lbs. .33 lbs. Export rounds 945 lbs. .64 set Domestic rounds 635 lbs. .35 set Middles 914 lbs. .36 set Bungs 545 lbs. .99 piece Switches 452 pieces .89 piece There was a total of 17,861 lbs. offal which went to the tanks for tallow, grease and fertilizer. Offal Test on 499 Butcher Cattle In comparison to the above, here is a test on 499 butcher cattle, averaging 926 lbs. live weight : Total Per head Fat for oleo 14,342 lbs. 28.74 lbs. Tongues 1,800 lbs. 3.41 lbs. Heads 6,447 lbs. 12.92 lbs. Jaws 1,865 lbs. 3.73 lbs. 10 THE PACKERS' ENCYCLOPEDIA Total Per head Cheek meat 1,810 lbs. 3.62 lbs. Head meat 135 lbs. .27 lbs. Ox lips 815 lbs. 1.63 lbs. Brains 375 lbs. .75 lbs. Sweetbreads 20 lbs. .04 lbs. Hearts 1,320 lbs. 2.64 lbs. Melts 585 lbs. 1.17 lbs. Sinews 955 lbs. 1.90 lbs. Fizzles 160 lbs. .32 lbs. Horns 1,045 lbs. 2.09 lbs. Tripe tanked 7,820 lbs. 15.67 lbs. Tails 553 lbs. 1.10 lbs. Bladders 169 pieces .34 lbs. per piece Weasands 449 pieces .90 lbs. per piece Feet 6,068 lbs. 12.16 lbs. Livers 3,285 lbs. 6.59 lbs. Blood 3,243 lbs. 6.50 lbs. Tankage 3,003 lbs. 6.02 lbs. Tallow 1,434 lbs. 2.89 lbs. Grease 166 lbs. .33 lbs. Export rounds 842 lbs. .57 set Domestic rounds 788 lbs. .43 set Middles 1,025 lbs. .37 set Bungs 580 lbs. 1.00 piece Switches 459 pieces .92 piece There was a total of 15,560 lbs. offal which went to the tanks for tallow, grease and fertilizer. [The word "offal" formerly covered both edible and inedible products. The edible products, such as cheek meat, tails, sweetbreads, etc., are now termed by some packers "fancy meats" and by others "miscellaneous meats."] BEEF SLAUGHTERING Beef slaughtering as conducted in the modern packing house is a continuity of specialized butchering. As compared with the old method, where one man dressed the carcass from beginning to end, the method now employed is that of dividing the operation so that the most skill- ful butcher works on that part of the carcass where the most skill is required. This is desirable not only from the standpoint of producing a well- dressed carcass at a minimum cost, but also from the standpoint of expediency. It would be almost an impossibility to procure sufficient butchers who have the ability to dress a carcass throughout, to meet the requirements of the present rate of slaughtering, not to mention the lost motion involved in attempting to do so. It is possible now to take any man and start him on one of the minor operations, such as foot skinning, and by advancement all along the line produce a man to fill any job on the floor. A complete description of each operation on the killing floor will explain the methods used, and show how almost perfect co-ordination is obtained. Each operation is explained in the order in which it occurs. Driving to Knocking Pen. — 'Care should be taken as far as possible not to unduly excite the animal, as this may subsequently show in the BEEF SLAUGHTERING 11 flushed appearance and the rupture of surface blood vessels in the carcass when it is placed in the cooler. Drivers should be equipped with a pole, having an electrical contact, to drive the cattle, rather than whips or clubs ; this will prove more efficient and reduce bruises materially. Knocking. — A four-pound sledge is sufficient, as this will produce a concussion of sufficient violence to render the animal insensible. The entire operation to this point should be conducted with the utmost humaneness. Knocking pens should be so constructed that one side may be lifted and the bottom built on rockers, that the animal may be easily ejected. In so ejecting there should be little violence, as, it [^j!^MkiR--JJ$I^^^Bt]:-— 1 t^^^^ !■ 11 ^ujf^ \yr 7/ // ^3 r [1 Elevation of Beef Killing Equipment as Used in Large Modern Plants The cattle are elevated by one hoist to the bleeding rail. A dropper lowers them again to the killing floor for further dressing, and another hoist elevates them again to the dressing rail. is not infrequent that back bones are broken or dislocated at this time by careless handling, which will make itself apparent at the time of splitting. A knocker should also be taught to gauge his blow so that when knocking thin-skulled cattle he will not cause an unsightly blood clot that will make the brain unsalable. Shackling. — A short chain with a hook at one end and a ring at the other is used extensively. The chain is passed around both hind feet above the ankle joint and hooked tight. Particular attention should be given that both feet be shackled, for if one leg is allowed to hang loose it prevents corhplete draining, and in some cases by putting the entire weight on one leg it may cause a broken bone. If this style of shackle is used it will be necessary to have a man on a bridge at the rail level so that when the bullock is raised to the rail he can connect the ring of the shackle to the hook of the beef trolley and disconnect it from the hoist. 12 THE PACKERS' ENCYCLOPEDIA This style of shackle is being superseded in many houses by a device known as an automatic lander. ' The beef trolley is connected to the shackle permanently, and this device will place the trolley on the rail automatically. This method cannot be used to advantage when kosher cattle are being slaughtered, due to the weight of the trolley. The shackling of cattle for the kosher style of slaughtering is a very difficult operation. As no knocking is permitted, it is necessary to shackle while the animal is fully alive. This can best be accomplished by slightly raising the side of the knocking pen, and with a quick throw of the chain encircle one leg. An almost instantaneous pull from the hoist is necessary or the cattle will kick the chain off. The animal is then raised so that its shoulder, neck and head touches the floor. A muzzle is placed over the nose, the neck bent sidewise to tense the muscle of the neck, and the throat cut by the Rabbi. Kosher Killing In certain of the large slaughtering centers, chieflj' Chicago and New York, quite a number of the cattle are slaughtered according to the rights of the orthodox Jewish church, the reasons for which it is not necessary to enter into here. The chief difference in the operation, as indicated, is in the method of killing, which requires more time than the regular method, due to the fact that each animal must be shackled without being stunned and the throat cut by a representative of an authority of the church. The Jewish law of slaughtering applies to animals and birds. This is entrusted only to people versed in the law and skilled in the work. The operation, however, cannot be done by a deaf mute, an idiot, a minor, by one who is intoxicated, nor by an old man whose hands tremble, for the reason that he may press the knife against the throat of the animal instead of moving it forward and backward, which is the prescribed method. The length of the knife must be twice the width of the throat of the animal, the maxim.um being 14 finger breadths. The knife must be sharp, smooth, and without any perceptible notch. It is examined before slaughtering, first being tested on the finger and then on the edge of the finger nail, on both sides of the knife. It must also be examined imme- diately after slaughtering and if a notch is found afterward the animal is declared unfit for use. Before slaughtering a blessing must be pro- nounced to the Lord, as commanded. When many animals are slaughtered at the same time one blessing is sufficient for the whole lot. The act of slaughtering consists of cutting through the windpipe and the gullet. The principles which must be observed are as follows : 1. There should be no delay by interruption while the slaughtering is being performed. 2. The knife should be kept in continuous motion forward and back- ward until the organs are cut through. A delay of a moment makes the animals unfit. 3. The knife must be drawn gently across |he throat without any undue exertion on the part of the killer. 4. The killer has no right to lay a finger on the blade while killing. as the slightest pressure renders the animal unfit. BEEF SLAUGHTERING 13 5. The knife must be drawn over the neck of the animal ; if it is placed between the windpipe and the gullet or under the skin so that any part of the knife is not visible while the act is being performed, then the animal is unfit for food, even though the other actions may have been correctly executed. 6. The limits within which the knife may be inserted are from the large ring of the windpipe to the top of the upper lobe of the lungs when inflated. Slaughtering by the insertion of the knife in any part above or below these limits is called "slipping," and renders the animal unfit for food. If either the windpipe or the gullet is torn out or removed from its regular position during slaughter, the animal is branded unfit for food. This is called "tearing." Soon after the slaughtering the killer must examine the throat of the animal and ascertain whether the wind- pipe and gullet are cut through according to the requirements of the Jewish law. 7^- La:: ifiL. =€) Elevation of Beef Killing Equipment as Used in Small and Medium- Sized Plants It consists primarily of a double hoist, on which the cattle are raised and bled. The other side of the hoist is used for elevating the cattle to the dressing rail. In New York 90 per cent of the cattle and calves are koshered and nearly SO per cent of the New York markets carry Kosher beef only. It is important to have the killing house arranged so that the animal may have plenty of time on a bleeding rail, as it is a prime requisite that the animal be well bled. Regular Sticking Under the regular slaughtering method the knife should be inserted in the dewlap and rib upward to the confluence of the jugular vein.! In. opening the jugular vein the knife point should touch; then move the knife in such a manner that the heel will make the actual incision. It is to be desired that the vein be opened on one side only, as in the event 14 THE PACKERS' ENCYCLOPEDIA of cutting through the animal will, when bleeding, cause a certain amount of blood to regurgitate into the lung cavity, which is very undesirable for the following reasons : Loss of blood, discoloration of the pleura, and to a certain extent a flushed condition of the entire carcass, due to faulty bleeding. Cattle should be bled for at least six minutes before any further operation is attempted, and longer if possible, up to twenty or twenty-five minutes. This will allow a thorough bleeding and yield a whiter carcass. Heading. — Insert knife back of horn and draw over to the left side. Cut on a straight line from the left horn down alongside of the left eye to the snout. Remove the skin from the face. Continue around right jaw to the center of neck. On a line with the incision made by the sticker the hide is then opened to the lip. Next remove skin from left jaw. In this operation, as well as in all subsequent skinning operations, the butcher must be impressed with the danger of damage by cutting the hide. While a head cut in front of the ears is not as serious damage to the hide as it would be behind, nevertheless it is anything but desirable. The head is now removed by cutting through the button or atlo- occipetal joint. If long-cut tongues are to be made the trachea, frequently called gullet, should be cut four rings behind the tongue; if short cut, one ring behind. When skinning along the front of the neck, a header may injure the tongue, unless great care is used that the ball of the tongue is not removed with the hide, thereby exposing the lean tissue of the tongue and a consequent loss in yield. Further precaution should be taken that the greater portion of the lip be left on the hide. At this point the ear hair is usually removed. This hair has a very fine texture and is used in making high-grade brushes. When the head is removed, some means must be devised to make the identification of this head possible until the viscera of the carcass has been inspected. This precaution must be taken so that in the event of total condemnation the correct head may be located. Numbered racks or head chains usually are employed. All of the sticking and heading work is done as the carcass moves along the rail, usually propelled by an endless chain in the larger packing plants. When, the carcass reaches its designated bed it is lowered from the rail and "pritched up" on its back. Foot Skinning. — Front foot. — First cut around the hoof so that the hide will present a straight edge. The dewclaws are then cut off and a straight cut is made on the inside from the hoof to the knee joint. The foot is then skinned on either side and the knee joint disconnected. Taking the shin bone in the left hand, the hide on the front of the foot is removed by one cut from the knee to the hoof. Leg Breaking. — Hind foot. — This operation is practically identical with the front foot operation, but precaution must be observed that the fell of the web is not cut or broken. Ripping Open. — A straight incision is then made from the original incision made by the sticker to the pizzle butt. While it is necessary to open up the carcass into the abdominal cavity, at the same time the paunch must not be molested. Raising Gullet. — Cut down alongside the gullet, using extreme care that the sweetbread thymus gland is not injured. This must be accom- BEEF DRESSING 15 plished in such a manner that the sweetbread is left entirely on the left side of the neck. Next the weasand or oesophagus must be separated from the pluck and gullet ; this is accomplished to meet U. S. meat inspec- tion requirements from a sanitary standpoint, as follows : The weasand is separated from the gullet with a knife midway be- tween the pluck and the neck end to the extent of about three inches. A rod with a worm, similar to a corkscrew, is next used. This is inserted into the incision between the weasand and gullet and screwed around the weasand. By pushing forward, the weasand may then be separated from the gullet and pluck to the mouth of the paunch. Next, the rod is drawn forward to within two rings of the end of the gullet. These two rings are then cut from the gullet, left attached to the weasand, and a knot is tied to prevent any paunch manure from being expelled. By simply reaching up through the abdominal cavity the weasand may be drawn through and pulled back into the abdominal cavity. Floorsman. — The brisket on the high side — that is, the side opposite to that on which the bullock is "pritched up" — is first skinned, then the belly is skinned on the same side to the cod fat. This operation is called "rim-over." The cod is then cleared and the rim-over is carried forward on the pritch to the pizzle. The brisket on the pritch side is next skinned and the rim-over is carried on down to the pizzle. The rim- over then is completed to the ribs on both sides of the carcass. A straight cut is now made on a line with the incision made by the leg breaker, to meet the open-up incision about four inches behind the cod. Both hind legs are then skinned on the inside. The front shank is opened up on a line with that made by the foot skinner to the center of the shoulder and then on a line to a point about two inches in front of the beginning of the brisket bone, where the original opening incision is met. The high side of the carcass is skinned over the ribs until the flank and nose are entirely cleaned. The pritch stick is changed to the high side and the pritch side is cleaned in like manner. The floorsman has now completed his task, and this is held to be the most difficult and skillful of the entire slaughtering operation. Essen- tially his primary consideration was to save the fell from mutilation, but at the same time equal attention was given that the hide be neither scored nor cut. Breast Bone Sazver. — This operation should be carried on from the neck end backward, as by so doing there is less likelihood of cutting the diaphragm. " Aitch Bone Opening. — Heavily-lactating cow udders are removed, while those on yearling heifers are cut in two at the center, or the pizzle is removed to the pizzle butt and the scrotum cut off, as the case may be. The cartilage of the aitch bone is then cut with a knife at the center line. An incision is made in the gam chord and a spreading device on a hoist is connected. The carcass is pulled forward now to the dressing bed rails, and is elevated to such an extent that the rump is about four feet from the floor. Fell Cutting. — This operation lies between that of the leg breaker and floorsman. The most simple explanation is that it consists in skin- 16 THE PACKERS' ENCYCLOPEDIA ?f7t/M ca^^rjON;! ^ 0-. ■^ ^J ""^O- 1 I 1 I /V7^ SM^DOfJ;* .--o. Dc (Q. « I :U. a/3J.^^9 oooig 9 1 c T s ■^ ■^ 1 — i ■ -g~ ■■:|-fli. ^) ^ n "^ Nl ci" ^ (^1 H HJ D n 'Ci P3 W fc m hJ BEEF DRESSING 17 ning the outside of the hind leg or round. To start this operation, cut upward from the point where the fioorsman left off, whereas on the left leg the start is made downward from the point where the leg-breaker dis- continued. The most important feature of this operation is the preserva- tion of the fell covering of the round. Rumping. — Continuing immediately after the fell cutter, the rumper begins at the tail butt and clears out around it. From there the left or low leg is skinned with a downward cut to the fell covering of the hip bone. The right or high leg is worked in the same manner, but the butcher must use his left hand. Because of its subsequent bearing on operations which are to follow, the most important feature of this operation is the absolute necessity of leaving the hip fell covering intact. Bung Dropping and Tail Ripping. — These two operations are usually assigned to one man. Carefully cut around the bung in such a manner that very little crotch fat is left attached to the bung, at the same time using extreme care that the neck of the bladder is not cut. The tail is now ripped from the tip to the bung opening. By holding the tail securely the skin can be readily pulled off. Aitch Bone Sawing. — This bone must be sawed upward, and it should be remembered that the bladder is immediately beneath and very liable to be cut. The carcass is now raised entirely from the floor and hung off on the trolleys, which will carry it through the remaining operations and into the cooler. Fell Pulling and Beating. — The hide is pulled down half way from the hip fell by collaboration of the pulley and beater. It is then removed from the remainder of the hips. If the rumper has done his work well this usually can be accomplished without breaking the hip fell. If, on the con- trary, the hip fell has been torn away, it detracts greatly from the appear- ance of the carcass. Special attention should be given yearling cattle, as in this case it is exceptionally easy to mutilate this fell. Backing. — This is a continuation from the point where the floorsman, fell puller and rumper stopped. By downward cutting, the hide is re- moved from the back between the hips and shoulders. As in all fore- going skinning operations, the fell must be left intact. This is doubly true at this point, as any imperfection here is extremely noticeable; the back is the most conspicuous part of the cattle when hanging in the sales cooler. Clearing Out. — Cut with' a downward motion around neck and shoul- ders from the point where the floorsman discontinued. Extreme care must be used that the hide is not cut, as experience has shown this to be the point where hides are frequently scored. Hide Dropping. — This operation consists in removing the hide from the back of the neck after the clear-out has been completed, and the hide is entirely removed. The cord in the back of the neck is split on the center line. A skillful hide dropper is able to rectify many of the miscuts of the header and produce a well-evened neck. The hide is now entirely removed. In large establishments it is usually con- sidered best to put the carcass on the moving chain rail at this point, comnleting all remaining operations while moving toward the cooler 18 THE PACKERS' ENCYCLOPEDIA 3__ JOINT5 1 >0 1^ Z ^1 3 p 4 '^l^) 3 a 6 V 7 /^/B3 aj a- 1 -JJl. 2 .1±. 3 -f^^ ^ -f-^ S -^-^- e -^t5- 7 -^6-J & 17 13 19 1 ZO 21 2Z 23 Z4r ZS Standard Method of Dressing Beef Carcass Showing location of joints, ribs and place for scribe sawing. C, short round; B, short round and rump; A, full round. A proper round has three tail bones — 1, 2 and 3. ^ BEEF DRESSING 19 Gutting. — In the event that a cow is being handled, the uterus is first cut off, the ovaries recovered and the remainder immediately removed to the inedible section of the house. The peritoneum is cut on both sides, thereby disengaging the bung gut and bladder. The guts, along with the paunch, will drop down of their own weight. The liver is separated from the jejunum or round gut, by cutting through the pancreatic gland, and then is lifted out after disengaging it from the vertebrae. The diaphragm is now cut and the heart, lungs and trachea (pluck) removed. The yield on the dressed carcass will greatly depend on the ability of the gutter; first, from the standpoint of not detaching the pelvic fats, kidney fats, and diaphragm from the carcass ; secondly, that he does no damage to the viscera. Tail Sawing. — The tail is now disjointed at the third joint. The ■ saw is placed in the center of the tail butt and an equal division of the tail bone is made to the first lumbar vertebra. Splitting. — Inasmuch as the sale of beef is made chiefly on the appear- ance of the carcass, the splitting operation holds a very prominent place in the dressing. Inattention to splitting may render all previous efforts along this line futile. A poorly split backbone, very conspicuous on the carcass, will probably do more injury to the appearance of the carcass than any other imperfection. The splitter should hold the cleaver close to the blade, as he will have better control by so doing and thereby reduce the possibilities of shattering the bone. In splitting the skin the blade should come into contact with the backbone at right angles ; that is to say, horizontally. After complet- ing the loin, the blade should be so directed that the contact with the bone will be at an angle of forty-five degrees, with the handle down and the blade up. This method makes it possible to split the fine bones to better advantage. The splitter should continue until he reaches the cervical vertebrae. Neck Splitting. — Continuation of the splitting from the beginning of the cervical vertebrae through the neck, thereby separating the carcass into halves. This completes the actual slaughtering operation. The carcass is now trimmed and washed as follows : Scribe Sazving. — With a scribing saw the "fin" bones are sawed almost through and then bent outward to an angle of about forty-five degrees. This gives a broadening effect to the back, and adds considerably to the appearance. All outside bruises are trimmed off. The pizzle butt is trimmed, flushed with the aitch bone, and the cow bags evened to present a uniform appearance. In the case of cuts or scores on the fell, the surrounding fat may be pulled over to .cover and set with skewers. After cooling, the skewers must be removed, and the fat will lay as placed. The tail is then taken off and sent to the chill room. The spinal cord is,, gulled from the spinal column and the diaphragm is trimmed. The aorta and jugular are removed and heart fat trimmed to present a good appearance. The sweetbread is cut off, trimmed and sent to the cooler. Good results are obtained, and it is very desirable to pump the 20 THE PACKERS' ENCYCLOPEDIA shoulder by moving it up and down vigorously, as this will induce any blood remaining in the carcass to drain out. A very great saving in edible fats may be effected if the trimming is closely supervised. All trimmings should be immediately collected and guarded against contamination. The entire carcass is now^' thoroughly washed in water of about 120° Fahrenheit. It is then scraped and dried with warm cloths through- out. This drying prevents carrying moisture to the coolers. Towels or napkins are placed under the kidneys and at the neck to absorb any dropping blood from the large arteries and veins. The U. S. Govern- ment inspection legend is branded on the primal cuts, and the carcass is sent to the cooler. Beef Killing Costs It is very difficult to set a standard as to the cost of slaughtering per head of cattle, for it is rare, if ever, that the same conditions are found in two plants. Much depends upon the general layout, the equipment used, and the speed of the operators. For illustration, however, .there is given here a schedule of the labor used in a cattle-dressing gang in a large packing plant which is considered a very efficient organization : Labor in Beef Washing Gang. Position Foreman Push back beef Switchman Cut off cords Trim skirts Trim bruises Spraying kidneys . . . •. Trim, on ladders Scrub hind shanks and rounds. Pump and wash kidneys Pumping shoulders Scrubbing outsides Scrubbing shanks and shoulders. Scraping outsides Pumping skirt veins Wiping outsides Put in neck and kidney rags.... Scrub necks and chines Sewing necks and breast veins.. Wiping hind shanks and rounds. Put on Govt, stamps Scribe sawing Wiping ribs 50 70 90 100. 120 130 150 1 1 1 1 1 1 1 /2 V2 1 1 H V2 A. 2 2 W2 9 V2 V-, V2 1 1 T V2 V2 V2 1 1 2 2 1 1 1 1 2 2 2 V2 V2 V2 1 1 1 1 1 \V2 2 2 2 2 1 1 \V2 3 3 4 V2 V2 V2 1 1 1 1 V2 V2 1 1 1 1 1 2 2 w. 2 3 3 1 1 1 1 1 1 1 1 2 2 V2 V2 1 1 1 1 1 1 2 2 2 V2 V2 1 V2 2 2 2 VA \V2 2 2 3 3 V2 V2 1 1 1 1 1 V2 1 1 1 2 2 2 V2 V2 1 1 1 1 2 V2 1 1 1 1 1/^ 2 1 1 1 14 W/i 20 24 32 35 39 BEEF DRESSING 21 Labor in Cattle Dressing Gang Number of Men for Different Gangs, from 50 to 150 Cattle per Hour. Position Foreman Clerk Knocker Shacklers Hoisters Stickers Headers Squeegee Cutting off heads and putting in racks Dropping cattle Pritching up Carrying over shackle Skinning feet Raising gullets and cutting out sweetbreads Ripping open Breaking hind legs Floorsmen Caul pullers Crotch washer Opening notches Sawing breasts Put in spreaders and hoisting. . . Pulling hides on shank hind. . . . Break legs on hoist Ripping tails Cut out bladders Fell cutting Rumping and cutting out bungs. Scrub hind shanks Hold out hide for fell beater. . . . Fell beater Backing Cutters Sawing tails Pulling tails Splitting Hoisting and hanging off Pulling back cattle Squilgee Put up travelers Clearing out Dropping hides . Splitting necks 50. 1 1 1 1 1 2 1 1 1 1 1 70 1 /2 2/3 /2 2/ 90 r 2V2 5 1/ 3 VA 1 1 1 1/2 1/2 21/4 1 3 2 1 1 VA 2 W2 100 3 6 1 A 1 1/2 2 1 1 W2 2 1 1 1 2 2 3 1 3/ 2/2 1 lA 2 2 W2 120 1 1 \y2 1/2 \A 1 2/2 1 1 2/2 1 1 3/2 7 2 T 1 2 2 1 2 4 2/ 2 1/ 1/2 2/ 2 4 1 4 3 1 1 2 2/2 2 2 130 1 1 2 2 2 1 3 1 1 1 1 1 3 1 1 AA 8 2y2 1 1 2 2/2 2 2 1 /2 5 2y2 2 2 2 2/2 2^/ AY2 1 5 3/2 1 1 2 3 3 2 150 1 1 2 2 2 1 3 1 1 • 1 1 1 31/4 1 1 5 9 3 1 1 2 3 2 2 1 1 5/2 3 2 2 2 3 3 5 1 6 4 1 1 2 3/2 354 3 35^ 42 49/ 60/ 79 93/ 103 22 THE PACKERS' ENCYCLOPEDIA m o I* ' \# t ^-^ BEEF GRADING 23 O 24 THE PACKERS' ENCYCLOPEDIA BEEF COOLING There are many different kinds of refrigeration for cattle coolers. Originally the medium of refrigeration was the old-fashioned ice box, in which the ice would be filled in the ice loft by conveyors. It was only a step from this to the ammonia expansion or brine pipes. About twenty years ago the use of brine sprays, or the curtain system, was introduced. In later years the nozzle brine spray system seems to have become the popular method, and is no doubt the most economical and the most efificient method. (See chapter on "Refrigeration" for illustrations.) In filling the beef cooler with cattle it is always advisable to have the cattle spaced about six inches apart. In other words, do not let the sides come in contact one with another, as this prevents proper circulation and is frequently the cause of sour spots. The following is a schedule of the standard temperatures used in beef coolers in some of the largest packing plants : Temperature of cooler at time of filling 30-34° Fahr. High point during filling, not over 44° Fahr. Ten hours after filling 38° Fahr. Twenty hours after filling V 36° Fahr. Thirty-six hours after filling. 35° Fahr. Forty-eight hours after filling 34° Fahr. Heavy carcasses should remain in this temperature at least 48 hours, and it is advisable to leave them in 72 hours. The temperature of the meat in the hip socket and in the shoulder on heavy carcasses, twenty-four hours after the carcass is in, subject to the above temperature, will show from 51° to 54°. Forty-eight hours after being placed in the cooler the meat temperatures will show around 42°. In seventy-two hours the temperature of the meat will be down around 38°, which is the ideal temperature and indicates clearly that all the animal heat Ihas been removed. Light cattle and thin cows can be shipped out in twenty-four hours, but even on this grade it is hardly satisfactory, because in ribbing the cattle on the loading dock, unless the beef is thoroughly chilled and set, the meat will slip from the rib bones and have an unsightly appearance. It is verj' essential in the beef cooler to put down fresh sawdust at frequent intervals and keep the cooler painted up, so that it will always have a clean, fresh smell. The average shrinkage of beef in the cooler forty-eight hours, under proper conditions, is about lJ/2%, but sometimes runs as high as 1%% BEEF GRADING The grading of dressed beef is practiced in every packing plant, and if the buyers are skillful the grades will correspond closely to the quality of the purchase. There is one chief consideration in beef grading: the quality of the meat. Carcasses weighing 1,050 lbs. and up are considered "extra heavy"; those from 900 to 1,050 lbs. are "heavies." The other gradings according BEEF LOADING ' 25 to weight range as follows : 800 to 900 lbs. ; 700 to 800 lbs. ; 600 to 700 lbs. ; 500 to 600 lbs. ; under 500 lbs. The designation of each grade varies according to the packing plant, either letters or numbers being used. The grading as to quality in most plants is as follows : Prime, choice, good, medium, fair and poor. In addition to this there are old cow car- casses, cows which have had but one calf, heifers, bulls and stags. In the case of cows, bulls and stags, the terms "common," "cutter" and "canner" are frequently used. Some packers go into much more detail than others in grading. The U. S. Bureau of Markets and Crop Estimates has prepared a good deal of detailed material on this subject, published in bulletin form, which may be secured if a complete description of each particular grade according to Bureau standards is desired. "Spotters" is a term applied to carcasses having small dark blood spots, apparently caused by the rupture of minute blood vessels and the coagulation of small quantities of blood which did not escape at the time of bleeding. They are more frequent in well-finished carcasses. These spots, which often develop in the muscular tissue, vary in size from small specks to areas one-half inch or more in length and one-fourth of an inch or more in diameter. The exact cause for this is not fully known. BEEF LOADING That beef may reach its destination in the same prime condition as when hanging in the packing house cooler, refrigerator cars, equipped with brine tanks and beef rails, have been built. While these make the transportation of highly-perishable meats possible, this can only be suc- cessfully accomplished by the utmost care in loading. Beef will never reach the firm condition necessary for proper load- ing in less than thirty-six hours from the time of slaughter, and then only in the case of light cattle. Every effort should be made to see that the carcass is allowed to remain at least forty-eight hours in the cooler at 35° F. before it is loaded. The cattle that have been selected and ordered for a given car are assembled on the rail. For the purpose of identification they are num- bered; tickets bearing the carcass number are placed on each of the two forequarters and on each of the two hindquarters. Ribbing. — The forequarter and hindquarter are usually separated between the twelfth and thirteenth rib; that is to say, one rib is left on the hindquarter. While this is the usual practice, there are many excep- tions, where two, three and even four ribs are left on the hindquarter. This, of course, is governed entirely by the demand. The actHal operation requires careful and skillful butchering, that the exposed lean tissue will present a well-evened appearance. The knife is inserted eleven inches from the backbone, and with a single cut the carcass is opened from that point toward the belly side. About three inches of the flank is left intact to support the forequarter when the backbone shall have been cut. The knife is then reversed and again with a single stroke toward the backbone the remainder of the lean tissue 26 ■ THE PACKERS' ENCYCLOPEDIA is separated. The backbone is sawed and the forequarter left suspended by the flank until loaded. The knife blade should be directed as closely as possible to the rib on the forequarter, thereby allowing the lean tissue between the twelfth and thirteenth rib to remain on the hindquarter. Care must be taken also that the kidney fat is not rnutilated. Refrigerator Cars. — The car in which the beef is to be loaded must be washed thoroughly with hot water and soap throughout, after which the doors should be allowed to remain open. Fresh air and sunshine are the best agents to sweeten and dry the car. It is imperative that the car be pre-chilled to a temperature below 40° F. before loading is started. To accomplish this, after washing and ventilating the car is closed and well iced with salt and crushed ice. Standard specifications are 12 per cent of salt in summer and 8 per cent in winter. In some cases cars are equipped with brine sprays, and may be connected with the house brine refrigerating system, thereby hastening the pre-chilling operation. A new type of refrigerator car is equipped with a patented system of refrigeration by means of brine circulation, which is accomplished by connecting the brine tanks in each end of the car with brine pipes, three on a side. Each brine tank is divided by a partition in which is located check valves which operate in opposite directions in each end of the car. The drain pipe is located high enough in the brine tank so that there is always some brine left in the tank, and when the ice and salt is dumped in the brine rises to the level of the pipes, and the swaying motion of the car causes it to circulate from one end of the car to the other. The claims made for this system are that less ice is required, the refrigeration is more complete in all parts of the car, and there is less wastage in meats at destination. It is unfortunate that all refrigerator cars are not equipped with brine tanks, but it frequently becomes necessary to load beef in those equipped with large wooden tanks. These cars are iced by filling the tank to one-third capacity with lump ice, then about one-third of the salt to be used is distributed over the top of the ice. The remainder of the tank is filled with a mixture of lump ice and salt. Crushed ice in this style of tank would form into a large cake, giving poor circula- tion and refrigeration, and frequently causing serious damage by the sliding in the bunkers due to the train movement. Loading Platform. — When any chilled object is brought into con- tact with the warm air, the moisture of the air will be condensed on it, causing what is known as "sweating." This is true of chilled beef, and any carcass that has been allowed to sweat will subsequently become slimy and moldy in transit. To guard against this, loading platforms should be closed in, all doors leading to the cars vestibuled, and the temperature carried as closely as possible the same as that of the cooler. Loading the Car The carcass having been ribbed in the cooler, is now brought for- ward on the rail to the car door on the loading platform. The hinds and fores are usually loaded into opposite ends of the BEEF LOADING 27 car. As only one man is used to assist the luggers in hanging off the beef, it is considered good practice to load a given number of fores and then the corresponding hinds. In hanging in the car rights and lefts must alternate, so that the quarters will hang bone to hone and flesh to flesh in even rows. By so hanging, mutilations of the fell covering that would be caused by the bone tearing into the flesh when swaying in the car, due to train movement, are avoided. To prevent accidents in lugging beef, the lug- ger should carry the right quarter on the left shoulder and the left quarter on the right shoulder, thus turning the bone away from himself, which on account of its sharp, ragged edges has caused many serious cuts. Proper Method of Hanging Beef Forequarters in Refrigerator Car In hanging the hindquarter the car men should be closely supervised to see that the car hook be placed through the gam chord, in the same hole where the beef trolley hook was originally inserted, thereby eliminat- ing a second hole and preserving the web of the gam. The forequarter should be hung between the ninth and tenth rib, that is to say, three ribs forward from the plate rather than through the more expensive meaty portion of the ribs. The tallow covering of beef is very susceptible to dirt, rust, and 28 THE PACKERS' ENCYCLOPEDIA grease marks. To avoid this rails should be well painted and free of rust ; the beef trolley should be wiped free from oil after lubricating, and all engaged in the lugging and handling of the beef should be well supplied with clean frocks. With careful regard for loading along the lines as herein set forth, and re-icing every twenty-four hours while in transit, the beef may be transported to its destination in the clean, sweet, and wholesome con- dition essential to food products. HANDLING BEEF FOR EXPORT Export beef is selected from well-finished native cattle, usually steers, although fat cows are sometimes utilized, but in very few cases is bull beef shipped. In dressing, extra and particular care is used. In the first place, export cattle must be stuck as soon as possible after knocking. In rip- ping open the cattle, care should be taken not to reach the clod and crotch, only rip through the hide. Have the caul puller open the clod and crotch and properly wash with a cloth, using hot water. The hind shanks should be scrubbed on the first hoist with a brush, using hot water; also in this case the hind shanks and rounds should be wiped with a hot cloth. Two loose joints should be left on the tail. After the backer has finished his work, the backs of the cattle should be wiped with a hot cloth which has been dipped into a pail of hot water and thoroughly rinsed, allowing very little water to remain in the cloth. The flank should be dropped slightly at a high point. Do not use scribe saw in dressing ; simply beat back the loin. Care should be taken in backing the cattle, so as not to peel any loins, as this is quite objectionable. The breast fat should be trimmed out as soon as hide is dropped and the neck should be wiped immediately on the outside with a hot cloth. No water should be used to cleanse the carcasses that are not bruised ; but instead, dry, hot cloths should be used to cleanse thoroughly. Should there be bruises, trim them well, then scrub with a fountain brush and as little water as possible. They should then be scraped and wiped thoroughly with dry, hot cloths. The inside and outside of the neck is an exception to this rule, and may be washed with a cloth and hot water ; also hot water may be used on the ribs and possibty on the out- side of the brisket. All these parts should be wiped thoroughly after washing, with dry, hot cloths. The shoulder should be pumped in order to drain the blood from the neck and skirt veins. Then the skirt veins should be tied and shoulder veins skewered before washing. Neck cloths should be left in for five hours. In the cooler, the handling is much the same as with custom cattle, excepting that the carcasses are given a thorough wiping under the skirts and inside generally. The kidneys are handled in the same way as custom cattle. The crotch fat should not be destroyed. Export cattle should enter cooler at a temperature of 45° Fahr. ; a lower temperature destroys the bloom. Allow two feet of space BEEF CUTTING AND BONING 29 between each carcass. The following morning the temperature of the cooler should be 36°, and within 48 hours it should be 31°. If at alE possible, the beef should be in the cooler 72 hours before shipping; but if it should be necessary to ship within 48 hours after killing, arrange- ments should be made to spread the cattle as well as possible in the cooler, so as to improve their condition. The best way to stop complaints on blood-stained backs in transit or at destination is to get the cattle firm and hard before shipping. In loading, care should be taken to see that the luggers do not handle the sack of beef with dirty gloves or greasy frocks. In hang- ing in the cooler, it is best always to load on the fourth rib. _ The car in which the beef is to be shipped should be iced a day before shipment and the temperatures preparatory to loading must not exceed 34°, keeping doors of the cars closed as much as possible, so that it will not exceed a temperature above 44° when loaded. The car should be iced again just before shipment, and, of course, kept iced in transit to seaboard. In initial icing 15 per cent salt should be used; in re-icing, 12 per cent salt may be used; but in winter this may be reduced to approximately 6 per cent. It is best to rack both sides and ends of all cars used for export beef. Refrigerated steanlers equipped for handling chilled beef should be able to hold a 29° summer temperature and a 30° to 31° winter tempera- ture. This may vary according to the condition of the beef upon arrival. For direct shipment to foreign houses a heavy mnslin or beef cloth is used, the amount required being four yards per quarter. This is sewed all around the beef with four-ply cotton twine. Should it be necessary to ship to domestic seaboard freezers for storage before ship- ment, or if shipping frozen to distant ports, the beef first should be covered with the best grade of cheesecloth, which again is enclosed with burlap as described above. The weights should be distinctly marked on the inside of each quarter. Shipments consist principally of steers, weighing from 600 to 1,000 lbs. If a part of the carcasses are cowsi they are marked as such. BEEF CUTTING AND BONING The boning of beef is done in cases where the carcasses are not suitable for regular wholesale cuts, or where only a portion of them are eligible for this purpose. Boneless beef is sold very largely to the trade, and at certain times there is a heavy demand for this class of product for canning purposes and the manufacture of sausage. Follow- ing is a description of the various cuts generally made by boning out cattle : Beef Roll.— Beef roll "old style" is cut from the back of a beef rib and is entirely boneless. It is used for both roasts and steaks and has quite a wide range in weight, the average being about 5 to 6 lbs. Spencer Roll.—This is a cut with the back covering of the rib left on the roll for about three-quarters of the length, making it more desirable for roasts. 30 THE PACKERS' ENCYCLOPEDIA Rib Ends. — These are pieces usually 2 to 4 inches long, cut from the plate end of a regular beef rib. Rib ends are used for roasting. Beef Flank. — A cut from the hindquarter just below the loin and in front of the round. When trimmed it has the flank steak and the tallow removed; untrimmed, it is known as a rough flank with the flank steak and tallow left in. Beef Fore Shank. — The lower part of the fore leg cut with a piece of the clod on or ofi^. Beef Skirt.— The fleshy part of the diaphragm. Beef Sirloin Strip, "Boneless." — This is cut from the back of a short loin and used for sirloin steaks, the average weight being about 5 to 6 pounds. Beef Strip Loin, "Bone In." — Practically the same cut as a sirloin, except with the bone in, and weighs about 30 per cent more than a boneless sirloin strip. Beef Tenderloin. — The beef tenderloin is cut from just under the backbone of a full loin of beef. It is used principally for steaks, some- times for roasts. The average weight is about 3 to 5 pounds, and any- thing under 3 pounds is called a "T" strip. The "T" strip is practically the same cut as the beef tenderloin, except that it is of lighter weight. Carcass Cuts, Chicago Style The following cuts are usually designated as "Chicago style" cuts. Methods used in other centers are described elsewhere. Beef Rattle. — The forequarter with the seven-rib roast removed. Beef Chuck, Square Cut. — The front end of the fore quarter, includ- ing the first five ribs, the seventh rib roast, brisket, plate, neck and shank removed. Manhattan style or cross-cut chuck is the front end of the fore quarter and includes the brisket, neck and shank. Beef Round. — That part of the hind quarter that remains after remov- ing the loin and flank, or the entire hind leg after removing the rump and shank. When the shank is removed and the cod fat left on it is commonly known as a buttock. Beef Loin. — This is the front part of the hind quarter with the flank removed. It has one rib and ranges in weight from 25 pounds for the lightest up to 100 pounds for the heaviest. No. 1 native steer loin has a correspondingly wide range in price. Beef Loin End. — This is the butt of a full loin which is cut off in making a short loin for high-class hotel trade. Beef Rib Roast. — That part of the fore-quarter back of the cliuck, and has seven ribs. The weight ranges from 16 pounds for the light- est to as high as 55 pounds for the heaviest native steers, with a wide range of price. Beef Short Loin. — This is made from the regular loin, principally for high-class hotel trade, and is the small or rib end of the loin cut in dif- ferent lengths, from a pin-bone cut to a flat-bone cut. A pin-bone short- cut loin is the shortest and most expensive, and is about 50 per cent of the full loin. BEEF CUTTING AND BONING 31 Beef Sirloin Butt, Boneless. — The large end of a full loin "loin end" bones out. It is used for both roasts and steaks, and has a large range in weights, the average being from 6 to 8 pounds. Beef Rump Butt. — This is cut from the hip or top end of a round, and practically boneless, only an insignificant piece of the tail bone being left in. Beef Clod. — Beef clod is frequently called shoulder clod and is cut from the shoulder part of the chuck or the upper part of the foreleg, entirely boneless. The average weight is about 8 to 10 pounds. Beef Hams. — The entire meaty part of beef round split, from which the bone has been removed. The set consists of knuckle, outside and inside, all boneless with the exception of a very small piece of bone, hardly enough to consider, left in the knuckle. This can be sold in either regular sets or each piece separately, and is used principally for dried beef, but is very desirable for pot roasts or steaks. Beef Plate. — This is cut from the forequarter, the bottom part below the chuck and the rib. The full plate contains navel end and brisket. Beef Brisket. — The front part of a full plate. Beef Navel End. — The rear part of the full beef plate. Beef Neck. — The rough part of the neck removed from the chuck. Hanging Beef Tenderloin, "Boneless." — This grows directly under the middle of the backbone, is about one foot long and weighs about 2 pounds. Beef Hind Shank. — Lower part of the hind leg or round. Yields in Boning|Out a Carcass Following is a test which indicates the percentage of meat, bones and by-products obtained when "boning out" six carcasses : Meat Beef hams 356 lbs. Canning meat ■ 580 lbs. K. or black meat 196 lbs. Flank steaks 12 lbs. T. strips 15 lbs. Shoulder clods 108 lbs. Boneless briskets 44 lbs. Boneless chucks 30O lbs. Shank meat 124 lbs. Weight 1,735 lbs. 71.84% Bones Plate and rib bones 151 lbs. Forequarter shank bones 79 lbs. Hindquarter bones 99 lbs. Chuck bone 72 lbs. Rump and sirloin bone 123 lbs. Shoulder blade bone 19 lbs. Weight 543 1b.-;, 22.48% 32 THE PACKERS' ENCYCLOPEDIA Oleo Tallow Beef tallow for oleo 43 lbs. 1.78% Tankage Scrap tallow 39 lbs. Scrap tankage . . 42 lbs. Weight 81 lbs. 3.36% Kidneys Kidneys 13 lbs. 0.54% Total weight 2,415 lbs. Percentage 100% Boneless Cuts Compared to Carcass Cuts The following test shows the per cent of boneless cuts in comparison to regular carcass cuts. \ Tenderloins 12% I Butts 24% T . i7^jStrips 20% Lo'"s ^^%\Bonts 21% I Trimmings 13% [ Tallow 10% 100% {55% loin end 45% short loin 100% T71 . 1 , ■ f 36% loin end f 88% boneless butts Flat bone lom..[ 54% short loin j 12% bones 100% lioo% fRolls 32% 41% Ribs 9%< Bones 30%o 30% 1 Trimmings 38%; 29% 100% 100% IT/" • u / 50% loin end VA pmbone....| 50% short loin 100% r 76% boneless strip Strip loin j 20% bones ^ 4% trimmings 100% Boneless chucks 62% S.C. chucks. .26%] Clod 16% Bones 22%o 100% Round 23%^ YIELDS IN CUTTING BEEF 33 f Rump butts 14% Canning meat 3% Shank meat (>% Tallow 3% Bones ...-. 19% Insides 26% Outsides 16% Knuckles 13% 100% TT 11 1 . I'jr/ /Navel end 60% l^ull plate.... 13% jg^.^j^^^ ^^^^ (-Boneless brisket.... 67% iBones and trim'gs.. 33% Shanks 4% 100% 100% ^ JShank meat 50% °\ Bones 50% 100% Flank 4% Suet 4% 100% Yields in Cutting "Canner" Cattle Here is a sample test made in canning cattle which indicates the yield of the various cuts : Sirloin butts ...., 3.903% Strips 4.204% Tenderloins 2.552% Boneless chuck ' 13.813% Rolls 2.552% Plates 12.162% Insides 7.957% Outsides 5.555% Knuckles 5.555% Clods 5.105% Rump butts 2.402% Flank steak 600% Tenderloin 450% Front shanks 7.207% Hind shanks 4.650% Soft bones 6.906% Trimmings 8.108% Tallow 1.200% Kidneys 600% Tankage and marrow 4.519% 100.00 % Wholesale Beef Cuts and Their Uses The wholesale or primal cuts into which a beef carcass is divided, and the percentage of each, are as follows : 34 THE PACKERS' ENCYCLOPEDIA Standard Wholesale Beef Cuts (Chicago Style) 1. Hind ^hank 5. Short loin 9. Chuck 2. Round 6. Flank 10. Neck 3. Rump 7. Plate 11. Foreshank 4. Loin end 8. Rib 12. Brisket WHOLESALE BEEF CUTS 35 Round with rump and shank 23% Full loin 17% Flank '..... 4% Full plate 13% Ribs 9% Chuck 26% Foreshank 4% Suet 4% 100% Round. — The above round, which makes up 23% of the carcass, is removed at the point of the ball joint, expert cutters being able to strike this joint so that where it is sawed the surface of the bone will be about the size of a dollar. The rump and shank can now be removed from the round, the former being used for steaks and pot roasts and the latter for soup meat. Loin. — The full loin, which makes up about 17% of the weight of the carcass, contains the best beef. It may be divided into a short loin and a loin end, this being done by cutting at the joint of the pin bone. These two cuts will each weigh approximately 50% of the entire loin. The short loin, or smaller end of the loin, is considered to be the better, and is worth more money than the loin end. The first cut on the short loin, or the pin bone cut, is the choicest of all. Flank. — While the entire flank of the carcass comprises four per cent of its weight, the flank steak, which is left after the full flank has been trimmed, weighs less than one-fifth of the entire flank. The balance of the flank is used for sausage meat usually, for the flank steak itself is considered by many as a choice piece of meat. Plate. — A full plate contains twelve ribs, an(f consists of the lower side of the carcass from a point just back of the brisket, extending to the flank. The full plate is generally divided between the fifth and sixth ribs, the front end being called "brisket" and the back the "navel end." Short ribs may be cut from the upper side of the plate by cutting off a strip about four inches wide, upper or rib side, the same being used for roasting. Ribs. — Beef ribs consists generally of seven ribs cut just back of the chuck and ahead of the loin. The quality of this beef is very high, being used for roasts. The percentage of ribs run about 9% of weight of the carcass. Chuck. — The chuck or forequarter contains five ribs and figures 26% of the carcass. In fancy cattle, cuts off the chuck may be used for steak, but in lower-grade cattle the chuck is used for stewing beef. The clod or the immediate portion that lies directly over the shoulder blade is sometimes removed separately for stewing. The foreshank is used for soup meat chiefly. While beef may be cut in many various ways, this is a brief description of the usual wholesale cuts. Variations in Beef Cutting From the standard method of cutting carcasses into the wholesale cuts given here, a variation is resorted to in certain sections, especially 36 THE PACKERS' ENCYCLOPEDIA in the East, such as Philadelphia, Boston and New York. These cuts are made for the purpose of including a larger percentage of either the round or chuck in with the loin and rib cuts, so that more steaks will result therefrom. Top and bottom rounds, for instance, are well known in the Boston and New York di,stricts. As an example of the yields yi'hich may be obtained from this practice, here are three tests showing the percentage of each cut obtained, first by the New York and second the Philadelphia method, compared to the Chicago method : New York Cuts Ribs 9.55 per cent Loins \ 15.74 per cent Flanks 'J. 5.55 per cent Suet 3.62 per cent Navel 8.61 per cent Rounds 23.27 per cent New York chucks 33.66 per cent Total : 100.00 per cent Philadelphia Cuts Rumps and rounds 34.00 per cent Ribs and loins 22.00 per cent Rattler, chuck, plate, brisket, and flank 44.00 per cent Total 100.00 per cent Chicago Cuts I) Chucks 28.00 per cent Rounds 23.00 per cent Navels 8.00 per cent Flanks 2.00 per cent Flank steaks 50 per cent Kidneys 25 per cent Ribs 10.00 per cent Loins 15.00 per cent Suet, No. 1 3.00 per cent Suet, No. 2 50 per cent Shanks 4.00 per cent Brisket 5.0O per cent Necks 75 per cent Total 100.00 per cent PLATE BEEF The beef plate portion of the carcass is one which is frequently used for curing, so that it may be stored and sold at a future time, or shipped a great distance for consumption. As has been described heretofore, the plate usually contains twelve ribs and is divided for curing between the fifth and sixth ribs, the brisket end and the navel end. CURING OF BEEF 37 Various grades of plate beef are produced by the different packers, selections being made on the basis of the quality of the plates; that is, whether they come from first, second or third-grade cattle. This is usually gauged by the weights. No. 1 plates weigh in the neighborhood of 55 to 60 lbs. with the brisket off; navel ends cut into three pieces, and rib strips into two equal parts. In packing this grade usually ten ribs are put in each barrel and the barrel completed with navel ends. This style of packing is used principally for Great Britain. The second grade of plate beef is made from plates weighing from 40 to 50 lbs. The assortment in packing is the same as on No. 1 plates. In this case, about twenty to twenty-five pieces per barrel are required. A third grade is made from plates weighing from thirty-five to forty- five pounds average. Still another grade is made from plates which average less than forty pounds, but which do not include the brisket. MESS BEEF There is another classification of beef cuts used for barreling and curing for export. This is known as Mess Beef, and generally consists of the following assortments : One plate with brisket off, cut in to four pieces. One rump butt. One chuck, cut into four pieces of about 10 lbs. each. In addition to the above, these other cuts may be used the same way: Flanks, briskets and necks. In cases of this kind the chucks are cut into smaller pieces, usually six or seven. CURING OF BEEF The curing of barrelled beef is simple. The beef is packed in tierces, pickled with 100 degree plain brine, and at the time of packing two ounces of nitrate of soda per 100 lbs. of meat are added. The tierces should be rolled on the 5th, 10th and 20th days. The shipping age is 25 days. Shipments to the United Kingdom are usually packed 202 lbs. to the barrel. Sixty pounds of capping salt should be added per barrel when repacking for shipment. MANUFACTURE OF DRIED BEEF The curing of dried beef is somewhat more difficult than the curing of most pork products. This is due to the fact that there is a greater variation in the quality of the meat itself, and the length of time of curing and other factors have to be varied accordingly. An average pickle for curing beef ham.s may be made up as follows : To 100 gallons of water add 245 lbs. of salt, 20 lbs. of brown sugar and 5 lbs. of saltpeter or its equivalent of nitrate of soda. The length of time to cure depends on the factors mentioned above, usually from 6 to 8 days to a pound is sufficient, depending on the temperature. Many 38 THE PACKERS' ENCYCLOPEDIA packers use a temperature of 36° Fahr. and find it satisfactory. Others cure at a temperature of 28° to 30°, retarding the cure but allowing the curing time to extend 25 per cent longer. After curing, the beef hams should be soaked from 20 to 24 hours in fresh 60° F. water, and then washed in warm water at a temperature of 120° to 130° before being hung in the smokehouse. The time required for smoking is again dependent upon the weight of the hams. A good rule to follow is to smoke until the hams are dry. Sometimes four days may be sufficient, again it may require seven or eight days. Ninety-six hours at a temperature of 135° is usually sufficient time to smoke. BEEF OFFAL The packing industry has gained an enviable reputation by utilizing by-products. It is in the ofifal and casing departments where, in a large measure, this reputation was acquired. The edible division of this depart- ment receives the head and viscera from the killing floor, and these consti- tute the raw product. In the following pages will be described how these are subdivided and processed. The inedible division receives the front and hind feet, condemned viscera, cow udders and uterus. The Head. — After a thorough inspection of the glands by the govern- ment inspectors, the tongue bones are cut and the sides disengaged from the jaw. The pharynx is opened and the tonsils removed and sent to the inedible tanks. The tongue is then thoroughly washed and hung in the cooler. In removing the tongue care must be taken that no cuts are made, as this will depreciate its value. When a hair pocket is present, it must be cut out. After the tongue has chilled it is trimmed into long cut, short cut and canning tongues, as desired. The trimmings are retrimmed ; the lean tissue is used in the sausage department and the fats sent to the edible tallow tanks. The horns are now removed from the head with the circular saw and delivered to the bone house for processing. The cheek meat is loosened from the lower jaw, the joint chiseled and the lower jaw separated from the upper. Cheek meat, lips and head meat are entirely removed from the skull. Considerable lean tissue may be saved by giving close attention that all has been removed from the head. The skull is now split, the brain covering cut, the cords disconnected and the brain lifted out. This product should be placed on pans so con- structed as to allow complete drainage, and placed in the cooler as soon thereafter as possible. If the pituitary and pineal glands are to be saved for pharmaceutical purposes they are recovered at this time, as they lie at the base of the brain. (See Chapter V for description of animal glands.) The skull and the jaw bones are sent to the glue house for processing. The Viscera. — After the government inspectors have completed the inspection, the intestinal organs are separated from the remainder of the viscera at the end of the rennet, and sent to the gut table. The Bladder. — This is removed and all fats detached. Any ammonia smell may be avoided by promptly draining the urine, very thorough wash- ing and quick handling into ice wa^er. BEEF OFFAL 39 When the animal heat has entirely disappeared, the bladders are inflated with air and allowed to dry. It is highly important that all operations on the bladder be accomplished in such a manner as to eliminate criticism. The government inspectors will reject for sausage stuffing any bladder defective in the slightest manner. The Bung Gut, Middle Gut and Round Gut. — The rounds, middles and bungs are now separated, fatted, turned and slimed, and are processed as described in the section following, on "Beef Casings." The casing operation is now complete. The remainder of the viscera is handled next ; that is, the four stomachs of the ruminant, along with the liver, heart and lungs. This operation is carried on simultaneously with the casing operation. The Liver. — The operator removes the gall bladder from the side of the liver. The bladder is cut open and the bile drained through a screen to recover gall stones, if any are present. The drained bladder is sent' to the inedible tank, the portal vein or hepatic glands and any portion of the pancreatic glands which may have been left attached are trimmed off and tanked. An incision is made in the liver at the distal end; that is, the thin end, to allow for drainage, and it is hung in the cooler. The Pluck. — The pluck (heart, lungs and trachea) is hung by the throat end of the trachea and the lobes of the lungs are removed. The heart sack (pericardium) is slit, the pulmonary veins and the common aorta are cut, and the heart removed. All adhering fats are then stripped from the trachea, washed and sent to the oleo department. The giblet meat, which is a small portion of the hanging tender that has been left attached to the gullet when the viscera was removed, is now trimmed of? and is an edible product. The lower part of the trachea is cut from the remainder of the trachea and rendered into prime tallow. The upper part of the trachea is sent to the glue house for processing. If the lungs are to be used for edible purposes, all bronchial tubes must be laid open to expose any fsecal matter that may be present, in which event they are rejected. If not required for edible purposes they are rendered in the brown grease tank. The heart ears (auricles) are separated from the ventricle, and the fat and arteries removed from the lean tissue. The remainder of the heart, having been previously opened by the federal inspectors, is now washed and sent to the cooler. All fats that have been removed from the pluck are put through a hasher into a tank of cold water. The specific gravity of fats, being less than that of water, they will float and are recovered by skimming, while the lean tissue will precipitate and is subsequently recovered and rendered. The Paunch. — If the floor arrangement makes it possible all fats, including the caul, should be removed immediately after the paunch is taken from the abdominal cavity. If this is not possible, the operation should be accomplished before any incisions are made. If this policy is not adhered to, these fats are liable to contamination from paunch content, which would cause their rejection as an edible product. The paunch of the ruminant is divided into four distinct stomachs, viz : First paunch (rumen) ; Honey comb paunch (reticulum) ; Peck (omasum) ; and Rennet (abomasum). 40 THE PACKERS' ENCYCLOPEDIA After all the fats have been removed the melt (spleen) is cut from the side of the paunch. While the melt is an edible product, the demand is very limited. As an edible product it is washed thoroughly after removal and hung in the cooler. If it is not desired as edible, it is rendered in the brown grease tank. The peck, with the rennet attached, is then cut from the honey-comb paunch, and a division is at once made thereafter, separating the peck and rennet. The rennet may be regarded as an edible product, in which case it is flushed, then laid open from end to end, to permit a thorough washing. The food value of a rennet is hardly sufficient to warrant its use in the sausage room, hence it is almost universally diverted to the tallow tanks after flushing. The peck may be hashed and the manure washed out; in which case it may also be rendered for tallow. The yield, however, in tallow does not favor this operation, and more frequently it is merely slashed crosswise and rendered in the brown grease tank. The operation on the remainder of the paunch is carried on simulta- neously as follows: A blunt hook is inserted in the opening of the honey- comb paunch, where the peck has been removed. The hook is attached to a trolley by means of which the paunch is conveyed over a receptacle to receive the paunch content. The paunch is laid open from the point where the hook has been inserted to a point diametrically opposite; opening in a direction so as to avoid cutting through the honey-comb portion. The paunch content having been expelled, the tripe is placed on a conical table, usually called an umbrella washer, where by spraying and scrubbing with coarse brushes all adhering paunch content is removed. Further washing and processing is carried on in the tripe department. Inedible Offal Department Condemned Viscera. — Faecal matter is removed from the guts and paunch, to make the attached fats available for tallow. This may be accomplished by hashing and washing all intestinal organs or by merely laying them open with the aid of a knife and then washing. The liver and pluck are rendered in the brown grease tank. Condemned Carcasses. — Kidney knobs, pelvic and heart fats are removed and rendered as tallow ; the remainder is diverted to the brown grease tank. Uteri. — The uterus is opened and the slunk (fetus) removed. If the fetus is sufficiently matured so as to make it desirable to save the skin, this operation then follows : The feet, head and shoulders are skinned with the aid of a knife; the remainder of the skin can then be removed by pulling. The skin is sent to the hide cellar for curing, and thie remainder to the rendering tank. Feet. — All sinews are removed and put into glue stock. The hoof can readily be removed after steaming for a short time. The shin bone is then sawed out, the nerve holes indicating the point where they should be sawed. Hoofs and shin bones are further processed in the bone house. The foot bones and that portion of the knee joint which has been sawed from the skin are sent to the glue house. BEEF OFFAL 41 The offal and casing operation is now complete. As has been indicated the successful operation o£ this department depends on constant vigilance so that no product be lost or reduced in value by careless handling. Aston- ishing results and yields may be attained by watchful and intelligent supervision. Handling Edible Offal or Miscellaneous Meats Hearts. — On the killing floor all hearts are cut in half. This is done in order to make possible the examining of the same for measles, and also to let out the blood. The fat and heart ears are trimmed off, and the hearts may be used for fresh products at the market, or in sausage, for extract, canning, mince meat, or may be pickled. Livers. — The gall bag is first removed from the livers. They are then washed and may be sold fresh, or frozen, especially if there is an oversupply. If necessary to tank livers, the fat should be trimmed off and rendered separately. Kidneys. — Kidneys are used for extract; some are sold fresh; others may be trimmed and frozen ; those not salable are tanked. Brains. — Brains are removed carefully immediately after the skull is split, are placed in shallow pans and put in the chill room. Those not offered for immediate sale may be frozen in a sharp freezer directly after they have been packed in tin pails ready for marketing. Tongues. — Tongues are first washed and then chilled. In the chill room they are hung up by the gullet end, because if hung up by the narrow end the tongue will stretch, which makes it look very thin and unattractive. Tongues are cut in two ways — a long-cut tongue and a short-cut tongue. In the former case the gullet is left on. Short cut tongues are generally sold fresh. Ox Tails. — A small per cent of ox tails are sold fresh. The surplus is used in soups, or is sometimes cured in salt and pickled. Tripe. — The preparation of beef tripe is as follows : The paunch, after being ridden of its contents, is washed on an umbrella spray, being scrubbed with brushes. The dirty pieces are then trimmed off, as well as any fat which may be used for oleo. The fresh tripe may then immediately be put into a rotary tripe washer and thoroughly agitated in hot water at a temperature of not over 140° Fahr. A small amount of soda in the water is necessary to remove the scurf and whiten the tripe. After removing from the washer, any excess scurf or mucus remaining is removed by scrapers. The tripe may then be cooked ,in a sheet steel or wooden vat cooker at a scalding temperature for about three hours, care being taken that the steam does not come in direct contact with the tripe. To test when it is done, place the finger through the heavy seams of the tripe, and if it is soft the tripe is done. Cold water is then turned on, and when the tripe is chilled it is ready for the finishers. The finishers should take care not to throw good pieces of tripe away with the skin. Also, the tripe should not be trimmed too wide and wasted. One-fourth inch trim is sufficient. After finishing, the tripe is inspected for quality and cleanliness, then it is put into ice water and chilled thoroughly before pickling. From the grading vats, if not sold or used fresh, it is placed in vinegar pickle of 55 grain strength and 42 THE PACKERS' ENCYCLOPEDIA < BEEF CASINGS 43 left for at least 3 weeks, during which time it will take on 20 per cent in weight. The temperature of the curing room should not exceed 40° F. When packed fresh in small packages for shipment 45 grain strength vinegar pickle is used for packing. In order to give an idea of the yield and weight of tripe during it? various stages of processing, the following test is given: 100 pieces of unclean tripe, 1,429 lbs. 100 pieces of scraped weight, 1,270 lbs. 100 pieces of cooked weight, 768 lbs. 100 pieces of finished weight, 567 lbs. BEEF CASINGS Packers in years gone by saved beef casings primarily for use in their own sausage kitchens, and as they were utilized almost as fast as produced, very little attention was given to the method in which they were put up. But since a considerable portion of the casing output of a modern packing- house is now packed for the trade, certain rules, measurements, etc., must be observed in order to standardize this merchandise and improve its keeping qualities. Beef Rounds, Middles and Bungs, after being cleaned and graded, but before salting, should be placed in a tub of clean cold water, never exceeding 50° F., so as to thoroughly chill them and remove all animal heat. In winter, when temperature of water is sufficiently cold, no ice need be added ; but in summer, when water is of higher temperature than 50°, keep tub well iced. Allow casings to remain in this chilling tub from 30 minutes to one hour, stir them around occasionally so that all of them receive proper chilling. After thoroughly chilling, the casings are salted with bulk provision salt and allowed to lie in bins for 24 to 36 hours in order to drain, when they will be ready to pack in tierces for storage. In order to get the required quantity in each tierce, it will be necessary to press the excess moisture out of the casings, which is done by boring holes about 1 in. in diameter in a glucose tierce, packing the casings in this tierce and subjecting them to pressure for several hours, when they can be packed into a regular glucose or casing tierce. After packing, fill the tierce with 100 degree strength pickle, and head up water tight, storing in cellar or cooler of 45° F. temperature. Beef Rounds After separating the paunch from the viscera the round casing, or small intestine, should be run off with the aid of a sharp knife, beginning at small or stomach end. By allowing the edge of viscera holding the round casing to hang over the end of the table, this operation is easily accomplished. Modern packinghouses, however, are installing sanitary steel tables which are equipped with fluted iron arms, especially constructed for the holding and handling of beef casings, which, from a sanitary standpoint, the ease with which casings are handled and the minimum number of men required, will more than save their cost in a few months' operation. After the full set of round casings is run off, strip, wash and put them 44 THE PACKERS' ENCYCLOPEDIA through a fatting machine to remove small particles of fat ; then put them in tub of warm water of about 80° F. and wash off any loose fat. Then turn the casing — this can be done easily by means of a funnel ; put one end through the funnel, stripping the end back over the spout, put the rest of the set in the hopper of funnel with a dipper full of water, and it will run through very quickly without making a hole in the casings. Another method is to cut the casing crosswise about the middle of the gut and run both pieces at the same time. After casing is turned, tie five or six sets in loops in center and put casings through the sliming machine. These sets are held by a looped string fastened in the middle, and casings are passed through machine about three or four times, so as to thoroughly remove all slime. After sliming, put in tub of cool water until ready for inspection. The inspection is made to see that the casings are free of tallow and slime, to determine the size and quality, and to separate Export Rounds from Domestic Rounds. The casings can be inspected either by flooding with water or blowing with air. After inspecting and separating the two grades, place the rounds in ice water for 30 minutes or more to remove all trace of animal heat. Export Rounds. — These must be well fatted and refatted (and hand- inspected after machine fatting), so that they are free of tallow, well slimed, free of stains, prime quality, good color and smell, absolutely free of all warts, pimples or knots and reasonably free of holes. Not more than five holes (turning holes included) are permissible in a set. Export rounds must measure 106 to 108 ft. green, and must not contain to exceed five pieces to the set. Both ends must be cut off square. If export rounds are not graded for size they can be put up 180 to 200 sets to the tierce, and should be branded "House Run Export Rounds." If sufficient cattle are killed to warrant grading for size, then they are to be packed as follows : Narrow Export Rounds, to measure 1^ in. and under, and packed in glucose tierces 225 or 250 sets per tierce and branded "Narrow Export Rounds." Regular Export Rounds, to measure \% in. to 1^ in. and packed in glucose tierces 200 to 225 sets per tierce, and branded "Regular Export Rounds." Wide Export Rounds, to measure 1^ in. and over and packed in glucose tierces, 160 to 180 sets per tierce, and branded "Wide Export Rounds." In order to get the required number of sets in a tierce it will be neces- sary to put the rounds in a press to squeeze out moisture, as already described. Domestic Rounds. — Same general rules govern as apply to the export grade, with this exception : The domestic grade of rounds permit of a few small knots or warts, but judgment must be exercised in saving these rounds, so that the extremely heavily-infested sets, or those containing large green warts, or those profusely covered with black pimples, are not saved. These should be tanked. Domestic rounds are not permitted to be used in U. S. inspected plants, and on this account are kept separate from the export grade. They can, however, be used in non-inspected places. Domestic rounds are to measure BEEF CASINGS 45 106 to 108 ft. green, five pieces to the set, although six pieces are permissible occasionally, with not more than five holes (turning holes included) and packed as follows : Regular Domestic Rounds, packed 125 to 140 or 160 sets to the tierce, are graded 1^ in. to 1^4 in. in diameter and packed in glucose tierces, branded "Regular Domestic Rounds." Medium Domestic Rounds, graded 1^ in. and under, and packed 180 sets to the tierce, and branded "Medium Domestic Rounds." Stump Rounds. — Stump rounds or short pieces are not to be included in either the export or domestic grades, but are to be packed separately for sausage room use, or put into sets of 106 ft. green, and packed 180 sets to the tierce, and branded "Stump Rounds." Calf Rounds. — Calf rounds are to be cleaned in the same manner as beef rounds. Calf rounds are to be practically free of holes, carefully fatted and slimed, to measure green 84 to 86 ft., and cured about 80 ft. No specified number of pieces to the set, but this to be held down to lowest minimum possible. No piece less than 3 ft. 4 in. to be included. Grading to be as follows : Wide Calf Rounds to measure 1% to 1% in. in diameter. Medium Calf Rounds to measure 1 to 1^ in. in diameter. Narrow Calf Rounds to measure 13/16 to 1 in. in diameter. Each gi-ade to be packed in separate packages and packed as many as possible in a tierce, branding "Choice Select Calf Rounds." Beef Middles After separating the middle gut from the bung it should be flushed with warm water (not hot), and care must be taken in flushing so as not to fill too full of water, as this has a tendencyto burst the casing. Modern packinghouses are equipping offal floors with the latest im- proved sanitary steel tables, especially designed for running casings, and properly flushing them. These tables are so arranged that one end of the middle casings is slipped over a water pipe, the other end directed into a manure chute and the contents of the casing flooded into sewer, avoiding all danger of stains and contaminating the valuable fat. After flushing, the middles are passed to the fatting bench, where the fat is removed by trimming with a sharp knife. The latest improved fatting bench is a marvel of efficiency, also of steel, fitted with perforated pipes which plaj^ a constant stream of water upon the back or "catch board," and in this manner, wash, chill and conduct the fat into the drain gutter, thence into the chill tub, without handling and without any danger of contamina- tion. The thick end or "fat end" is to be cut off about 9 to 12 in., then the middle is put through the fatting machine to remove all particles of fat, then put into a tub of water about 85° F. to wash off loose fat, then inspected for manure stains and spots. If any are found, remove them, as they are very objectionable. Then turn the middle and send to the sliming machine, putting them through in bunches of five or six sets held by looped string fastened in cen- ter, and pass through machine two or three times to remove all traces of slime. 46 THE PACKERS' ENCYCLOPEDIA After thoroughly sliming, put middles on grading table and inspect by either flooding with water or blowing with air to determine size, holes, etc. After selecting, put casings in ice water to chill and remove all traces of animal heat, allowing to stay in chilling tub 30 minutes to one hour. The middles are then measured into sets of 61 to 63 ft. green, or 57 ft. when cured, not more than five pieces to the set, and no piece less than 3 ft. 4 in. in length is permissible. Middles must be practically free of holes, although a small hole in a long piece is permitted. In making quality tests, inspectors will pass ten small holes or five large holes in a total of ten full sets of middles. All ends should be cut off square ; must be prime quality, ■good color and smell. After casings are measured, pack in bulk salt and put on drain bins for 24 hours, then shake out and pack in tierces, filling tierce with 100 degree pickle and place in cold storage. Middles are graded for size and packed as follows : Narrow Middles, to be graded only in localities where there is a demand for this grade. Size 1^ in. and under, and packed 130 sets per tierce, and branded "Select Narrow Beef Middles." Regular Middles, to contain all middles under 2 in. in diameter, packed 110 sets to the tierce, and branded "Regular Beef Middles." Wide Middles, to be graded 2 in. to 2]^ in. in diameter, packed 90 sets to the tierce, and branded "Wide Beef Middles." Extra Wide Middles, to contain all middles measuring 2j/^ in. in diameter and over, packed 80 sets to the tierce, and branded "Extra Wide Beef Middles." Kosher Middles, to be put up from kosher-killed cattle, same specifications as "regular" middles. Tallow to be left on these. Also have kosher mark or tag placed on middles. Beef Bungs Beef bungs average 3 to 4 ft. in length, and are removed after the round guts have been run from the viscera. The open end is then placed over water pipe, filled with water and stripped of all contents; then place bung in cold water for 20 or 30 minutes to harden the tallow and fat, which is trimmed off with a sharp knife much easier when properly hardened. After fatting, wash with a brush to remove stains or loose fat, then turn the bung and remove the slime by means of a wooden scraper, or put in washing machine, which is an excellent slimer. Bungs arc then put in tub of cdld water and all warts or knots are trimmed off with a regular surgeon's shears, care being taken not to trim too closely so as to score the bung, which weakens them and causes breakage in stuffing. Bungs are then inspected with water or air to discover scores, holes and for grading, which is done as follows : No. 1 Beef Bungs, to be full length ; that is, 3^5/2 ft. or over, and the nipple or round hole must be in center ; or in other words, the open end must be as long as the cap end. Must be 3 in. and over in width, prime quality, good color and smell, free of stains and tallow, well slimed, reasonably free of scores and no holes, although a small hole within 2 in. of nipple hole is allowed. Abso- lutely free of all warts and pimples. All skins left in bung. Tie in bundles of five bungs and pack 80 bundles or 400 pieces to the tierce, branding "No. 1 Beef Bungs." BEEF CASINGS 47 No. 2 Beef Bungs are bungs measuring 3 in. and under in diameter, prime quality, good color and smell, reasonably free of scores and manure stains, absolutely free of knots or pimples, either naturally or brought to this condition by trimming. Tie in bundles of five bungs and pack 100 bundles or 500 pieces to the tierce, branding "No. 2 Beef Bungs." No. 3 Beef Bungs consist of bungs too heavily infested with warts or pimples. These cannot be used in U. S. inspected houses, and should be branded "Domestic Bungs." Cap Ends.— In the event the open end of the bung is badly scored or cut, or should the bung be cut off too short, which would prohibit it being placed in the No. 2 grade, then the cap end only should be saved, provided it is not damaged and is free of warts or pimples. They are to be packed 750 to the tierce, and marked "Cap Ends." Beef Bung Skins.— Beet bung skins should be left in the bung, except when market conditions warrant their being removed. However, the removal of the inner skin weakens the bung about one-third. When 'these bung skins, or gold-beater skins, as they are called, are to be removed, they are selected as follows : No. 1 Bung Skins must be taken ofif with great care, pulled to the seams on both sides, 30 in. and over in length, free from holes 14 in. from edge. All fat or tallow trimmed off the edges and holes in edges to be trimmed out. Any skins with rust, manure stains or fatty adhesions are to go in the No. 2 grade.' Pack No. 1 skins 25 pieces to the bundle, and pack 3,500 pieces to the tierce. No. 2 Bung Skins are all skins measuring 18 in. to 30 in., and those having too much tallow, knots, rust and manure stains are to be included in this grade. Pack 25 pieces to the bundle, 4,500 pieces to the tierce. No. 3 Bung Skins are to include all skins 12 in. to 18 in. in length, packing 25 pieces to the bundle, 5,000 pieces to the tierce. All tierces containing bung skins should be thoroughly washed, paraffined and lined with muslin and parchment paper. NOTE— Wherever possible, beef casing packing should be done in a cooler or cold cellar, and casmgs should be started in process of packing not later than three days after production, and all packing, heading of tierces, etc., should be completed witHin a week. Always store casings on bilge in cold storage, and see that tierces are well coopered and water tight. Beef Weasands The weasand is cut from the paunch and immediately flushed. The two rings of the gullet that have been left attached are cut off and any fat that may be adhering is removed. A thorough washing is now given and the outside covering of lean tissue is stripped off with a sharp knife. Care must be taken that the weasand is not cut in this operation. This meat so recovered is edible and used for sausage purposes. Any worms found attached_ to the weasand under the meat must not be removed, as this impairs its strength, causing it to burst. If weasands show more than four worms, send to the rendering tank. The weasand is now turned inside out and one end tied. Inflate with air, tie up the other end and allow to air dry. All weasands for sausage 48 THE PACKERS' ENCYCLOPEDIA stuflSng must be prime quality, properly dried, thoroughly cleaned, absolutely free from bruises and worms. Weasands are graded as follows : No. 1 Weasands are to consist of those which are 24 in. and over in length and 2J4 in. and over in width, free of grubs, with a few blood stains permissible. Pack 25 pieces to the bundle, tieing ends and center, packing 100 bundles in box or sugar barrel. Mark package "No. 1 Weasands." No. 2 Weasands are to be 24 in. and over in length, any width, may contain blood stains, grubs and weasands under 2^:^ in. wide which would otherwise be graded as No. 1. No. 2 weasands to be packed 50 pieces to the bundle, 60 bundles to box or barrel. Mark package "No. 2 Weasands." No. 3 Weasands are to be from 18 in. to 24 in. in length, may contain grubs, blood stains and be of any width. Packed 50 pieces to the bundle, 70 bundles to box or barrel. Mark package "No. 3 Weasands." Beef Bladders Beef bladders are to be well trimmed, necks free of fat, and bladder free of manure or blood stains. To be trimmed, blown and dried daily as produced. After drying and before grading, soften them by holding in steam for a few moments, or hang in moist cooler for a short time, which will prevent cracking when folding and measuring. Measurement of blad- ders to be taken across the widest part, and not the length. Grading to be as follows : Large Bladders, neck on, to be 12 in. and over in width, 24 pieces to the bundle, tied both ends, and packed 25 bundles or 50 dozen per barrel. Mark "Large Beef Bladders." Medium Bladders, neck on, to measure from 10 in. to 12 in. in width, 24 pieces to the bundle, tied both ends, and pack 40 bundles or 80 dozen per barrel. Mark "Medium Beef Bladders." Small Bladders, neck on, to measure from 7 in. to 10 in. in width, 24 pieces to the bundle, tied both ends, and packed 50 bundles or 100 dozen per barrel. Mark "Small Beef Bladders." Only bladders with neck on are used for sausage purposes. Those with the neck off are not to be included. The ones with neck off are to be graded same as above, packed separately and designated as "No Neck Blad- ders." These are used principally by putty manufacturers. Calf Bladders The method of handling calf bladders — that is, trimming, washing, blowing, etc. — is exactly the same as outlined for beef bladders ; grading, however, to be as follows : Small Calf Bladders, to measure 4 in. to 6 in. across widest part, 24 pieces to the bundle, tied on both ends, packed 125 bundles or 3,000 pieces to the barrel, and marked "Small Calf Bladders." Large Calf Bladders, to measure 6 in. and over across widest part, 24 pieces to the bundle, tied both ends, packed 100 bundles or 2,400 pieces to the barrel, and marked "Large Calf Bladders." In packing dried casings, such as bladders and weasands, be particular to use only first-class sugar barrels which are sound in every way, in order BEEF EXTRACT 49 to keep out rats and flies. It is well to line packages with tar paper, or newspaper, as printer's ink helps to repel bugs. Always store dry casings in a dry, cool storage. MANUFACTURE OF BEEF EXTRACT Beef extract is made in most of the large plants from the following waters : Waters from the cooking of beef for canning purposes. Waters from the cooking of beef hearts. Waters from the cooking of beef cutting bones. Waters from the cooking of corned beef. Waters from the cooking of beef livers. The general practice is to make a separate grade of extract from the separate raw materials, but many plants mix the above ingredients in certain proportions to make a standard formula. Following is a list of certain formulas : No. 1 Extract. — 75% roast beef water; 25% heart cooking water; 3 pounds of sugar to 100 pounds of finished extract. No. 2 Extract. — 50% water from cooking beef livers; 50% water from cooking beef hearts ; 3 pounds of sugar to 100 pounds of finished product. When making fluid extract, add 40% water to 100 pounds of finished extract. Process and Equipment. — The ordinary process is to cook the meat in regular cooking vats from four to six hours at a temperature of 210°, although some packers make extract from the soaking waters in thawing out frozen beef. The list of machinery required is as follows: 1st, soaking vats ; 2nd, cooking vats ; 3d, evaporators ; 4th, concentrating tanks ; 5th, finishing kettles ; 6th, mixers. In general practice 1 pound of finished extract per 100 pounds of raw material, such as beef hearts, livers, etc., is obtained. A general de- scription of the manufacture of beef extract follows : Regular Beef Extract. — Formula: 30% weasand meat; 70% beef hearts. Use fresh weasand meat and hearts: grind through an Enterprise hasher, using 34 inch plate on hearts and y% inch plate on weasand meat. Soak in water at temperature not less than 40° Fahr. in the following manner : Fill 800 pounds of meat in vat and cover same with about 200 gallons of water. Allow to soak three hours. Fill 800 pounds of beef in an adjoining vat and pump water from the first vat into .the second vat. Allow to soak three hours. Fill 800 pounds of meat in the third vat and pump water from the second vat over meat in the third vat. Allow to soak three hours. This water is now strong enough to go to the receiving storage. Cover meat in the first vat with another 200 gallons of water ; allow to soak three hours and pump into second vat ; allow to soak three hours 50 THE PACKERS' ENCYCLOPEDIA and pump into third vat ; allow to soak three hours and pump into tht fourth vat. From here pump to the receiving tank. This process is continued until each vat of meat has been covered by at least four changes of water, and each change of water has been used on at least one vat of fresh meat. Then the soaked meat is delivered to the extract room to be cooked for extract, water being delivered to the storage tank preparatory to heating. Pump water from the receiving vat into heating vat. Heat up to temperature of 210° Fahr. Hold at this temperature long enough to solidify the albuminous matter that will rise to the surface of the water during the process of cooking. This usually takes about ten or fifteen minutes. Agitate again in order to break the hardened albumen on the surface of the water, and mix it throughout the vat of water, so as to make a filtering pad during process of filtering. This water is now pumped through the filter and all foreign material caught in the filter cloth. From the filter press, the water goes into a double effect vacuum pan. Water should be at a temperature of about 200° when going into the pans, and should be evaporated in the pans to 15° or 18° Beaume, or reduced to about 40% solids. When operating the vacuum pans, carry a 15-inch vacuum on the first effect and a 27-inch vacuum on the second effect. From the vacuum pans, the extract now goes to the finishing kettles. Here it is boiled down nearly to a solid, and afterwards dipped out and put into receptacles for storage. Carry a vacuum of 27 inches on these finishing kettles. Hold extract thirty days in order to give it a chance to work. This is crude extract. Then add 6 pounds sugar, 9 pounds salt, 1 pound caramel and 55 pounds of water to every 100 pounds of crude extract, boiling in an open steam kettle, until the above ingredients are thoroughly mixed. Put into settling jars. Allow to stand over night. Syphon off clear liquor, filtering settlings so as to remove all albuminous matter. Boil together in the finishing kettle to about 82% solids; pass through an agitator in order to give it a good color and make it smooth and glossy. Fill in packages for trade. Extract (Second Grade). — Take soaked hearts, after same are used for regular extract. Put in open vat. Cover with cold water. Cook one hour at temperature of 180° ; agitate constantly during the process of cooking. Pump to storage cooking vat. Boil 12 hours with closed coils. Pass through filter press. Handle in vacuum pans the same as regular extract; put through finishing pans. Boil to about 82% solids and fill in cans as crude extract. This is now ready to mix with other extracts. Extracts (Third Grade). — Made from beef ham pickle. Pickle is pumped into heating vat; cooked at temperature of 210° for one hour, in order to allow the albumen to rise to the surface. Skim off all the albuminous matter and send to tank. Allow the water to remain in the vat over night. Syphon off clear water and pass through vacuum pans the same as the regular extract. Send settlings, which are usually about 10%, to the tank. Draw the extract from the vacuum pans, when it is reduced from 36 to 38 Beaumes; from vacuum pans pump into settling BEEF EXTRACT 51 pans and allow to remain about five days. Syphon off the clear liquor from the top when using, putting the settlings into the next batch of ex- tract that is cooked. Yields on Beef Extract Every packer must judge for himself if it will be profitable for him to go into the manufacturing of beef extract. The following yields and costs may be of interest : Extract made from corned beef cooking water : 14,228 gallons of cooking water produces 1,205 pounds of beef extract. Extract made from roast beef cooking water : 1,783 gallons of cooking water produces 113 pounds of beef extract. Extract made from ground beef hearts: 3,110 pounds of ground beef hearts produces 122 pounds of beef extract. It is usually safe to figure that for every 100 pounds of good beef, one pound of finished extract can be produced. Methods of figuring beef extract packed in jars are also given here. These prices, of course, will have to be changed to correspond with current market prices, and are simply shown as an example of how to figure the cost: (1) Test on Beef Extract Debits: 3,110 lbs. beef hearts, _$0.02>^ per lb $. 77.75 Curing material 60 Labor 8.45 A-dministrative, 122 lbs., .2012 per lb 24.55 .$111.35 Credits: 122 lbs. beef extract, $.7724 per lb '. $106.43 35 lbs. tallow, $0.04 per lb 1.40 1,408 lbs. heart pulp, $0.00i4 per lb 3.52 $111.35 Cost per lb. including administrative, 0.8724 cents. Cost per lb. not including administrative, 0.6712 cents. (2) Test en Beef Fluid Debits : 100 lbs. beef extract, $0.6712 per lb $67.12 40 lbs. water 0.00 Curing material 29 Labor 20 Administrative, 140 lbs., $0.1437 per lb 20.12 $87.73 Credits : 140 lbs. beef fluid, $0.6267 per lb $87.73 Cost per lb., including administrative, .06267 cents. Cost per lb., not including administrative, .4829 cents 52 THE PACKERS' ENCYCLOPEDIA Statement Showing Cost Per 100 Lbs. (3) Packed in Different Style Packages (2-oz. jars — 12 2-oz. boxes) 100 lbs. extract $0.8724 per lb. $ 87.24 800 2 oz. jars 14 7/12 doz. 9.72 800 corks 75 per gr. 4.16 800 cork covers 16 per M .13 800 caps 3.72 per M 2.98 800 labels 1.64 per M 1.31 80O wrappers '. 1.18 per M .95 800 circulars 1.40 per M 1.12 3 oz. sealing wax 30 per lb. .06 66% sets packing 10.00 per M .67 66 boxes 5.00 per hund. 3.34 Labor 1.86 Cost per 100 lbs $11 1.54 (4) Packed in Different Style Packages (4-oz. jars — 12 4-oz. boxes) 100 lbs. extract $0.8724 per lb. $ 87.24 400 4 oz. jars 225 per doz. 7.50 400 corks 69 per gr. 1.92 400 cork covers 35 per M 1.40 400 caps 6.10 per M 2.44 400 labels 2.67 per M 1.07 400 wrappers 1.36 per M .55 400 circulars 1.40 per M .56 2 oz. sealing wax 30 per lb. .04 ZZYi sets packing 14.00 per M .47 33 boxes 7.75 per hund. 2.58 Labor 1.48 Cost per 100 lbs $107.25 MANUFACTURE OF OLEO PRODUCTS Glee products as produced in the modern packing house are the second most valuable by-product produced — the hide, of course, being the most important. The fats which go to make up oleo products are as follows : caul, ruffle, intestinal, machine fat, heart fat, paunch, peck, rennet, tripe trim- mings, beef cut trimmings, kidney fat and suet. The beef cut trimmings and machine fat are graded into a No. 2 product, whereas the other fats may be used for manufacturing a No. 1 product. Yield of Fat. — The amount of fat coming from the carcass depends upon the degree of finish that the animal has. Real good steers will produce an average of 55 lbs. of fat per head ; canners produce 20 to OLEO PRODUCTS S3 25 lbs. per head. On the average, all classes of cattle will produce between 40 and 45 lbs. of raw fat per head. Handling of the Fats Washing and Chilling.— These fats, which are produced on the killing and offal floors by removing same from the carcass and viscera, are imme- diately washed and weighed and conveyed to a vat of cold water, passing first, however, through a fat cutting machine. This water, which is kept at a temperature of around 38° to 40° F., either by ice or artificial chilling, gradually chills the fat, removing the animal heat, which puts it in good condition for further processing. The chilling requires usually not less than twelve hours, but in some instances fats are processed further after being chilled only six or eight hours, although this is not advisable. Elevation of a Typical Oleo Plant The oleo equipment shown here consists of a fat-cutter, a chilling vat, hasher, melting and settling kettle or clarifier, oleo press, seeder truck or seeding machine, and the receiving tank for the oleo oil. These fats should not be held over 48 hours. The water should be changed twice a week, or as often as necessary to keep them sweet, and all sinkers removed, washing the vats thoroughly after each draining. Hashing, Melting and Settling. — After the fats are well chilled, the next step is the hashing, which is accomplished by means of an ordinary power hasher of the Enterprise type, a j/i" plate being used. If the fat is well chilled, this hasher will thoroughly disintegrate the fibre and make the separation of the oil easy. The hashed fat is conveyed by gravity or by means of a spiral con- veyor to cast-iron melting kettles, which range in capacity fromx 2,000 to 3,000 lbs. These kettles, which are equipped with a water jacket and siphon pipe, have slowly revolving paddles. In this receptacle the melting 54 THE PACKERS' ENCYCLOPEDIA takes place, about two hours' time being required. The temperature to which the fat is heated is 155° for No. 1 and 160° for No. 2. After the melting is completed — that is, a separation of liquid fat and the fibre has taken place thoroughly — the agitators are stopped and the whole is allowed to settle for about twenty minutes, coarse salt being used (10 lbs. to 20 lbs. per kettle) to help the settling operation, making a brine of the water which is in the kettles and at the same time carrying down the fibre. Each kettle is .skimmed and the skimmings reworked into the next kettle. After a thorough settling the liquid fat, which is now known as oleo stock, is siphoned to a clarifying or settling tank on the floor below, great care being taken to prevent any of the bottoms getting in with the oleo stock. After the oil is removed from the melting kettle, the bottom is then dropped through another opening to tanks below, where it is reheated and more oil recovered for the No. 3 grade, the remaining fibre being used for either tankage or cracklings. The oleo stock which is now in the clarifying tanks is allowed to stand from four to five hours in order to further rid it of fine meat fibre and moisture. Ground rock salt is again used to aid the process by sifting it over the surface of the stock. Old and New Seeding Processes. — After clarifying, the usual process has been to draw the oleo stock off at a temperature not below 140° into the seeding trucks, which are usually hardwood trucks holding from 800 to 1,000 lbs. each. In these trucks the oleo is wheeled into a seeding room, which is kept at a temperature of 90°. In the seeding room the stock must be held for from 72 to 96 hours, during which time the stearine or oil of a high melting point becomes crystal in character, settling to the bottom, allowing the oleo oil to remain in a liquid form. When this crystallizing process is complete, the stock is broken or mixed by means of a mechanical stock breaker, and is then ready to press. A more modern method of seeding oleo stock which is just beginning to be adopted is the use of a seeding machine, which consists of a jacketed tank of proper shape, equipped with cooling coils, stock breaker and discharging equipment. The oleo stock from the clarifiers (or settling kettles) is transferred directly into the machine, and by the circulation of water of the right temperature the seeding process is accomplished in one-quarter to one-third the time required by seeding trucks. A direct- connected motor furnishes the power which mixes the stock, and it emerges ready for the press. As this process saves time, labor, steam and product, it will no doubt be very widely used in the future by packers manu- facturing oleo oil. Pressing Oleo Stock. — Pressing is the next process. The stock should be 90° to 94° in temperature. From six to eight pounds of mixed stock is put in each press cloth by means of a filling table. No. 10 duck; 26" wide, is the best press cloth. Eight cloths per plate is the usual number, and at this rate each press will hold approximately 2,000 lbs. of stock. Slow, steady pressure, peculiar to the knuckle joint type of press, is then applied. The draining of the oil or separation of the liquid oil from the solid oil or stearine requires about one hour and three-quarters. At this OLEO PRODUCTS 55 rate, figuring the time for loading and unloading, it takes from two and one- quarters to two and one-half hours for a press to repeat. Handling Oleo Stearine. — After the pressing, the stearine cakes are shaken out of the cloths into a bin or directly into a melting tank. The eventual use of almost all stearine is for making compound lard. If the stearine has to be stored, it is packed by means of a rotary stearine packer in SOO-pound slack tierces, and kept in a cool, dry place at an even temperature, 45° to 55° being suitable for the purpose. It is very important that the stearine storage be dry. Handling Oleo Oil. — The oleo oil which comes from the presses is gravitated into large holding tanks, the larger the better, so that a uniform oil will result. This oil is heated very carefully to a temperature of 110°, and is then drawn into tierces and immediately put into storage. It may be carried in storage at 58° indefinitely, although it is much better to sell the product when it is fairly fresh. Oil six months old and over is, in general, more undesirable than the fresher product. After being put into storage it should not be removed for a day or two, for by moving it may break the crystal form which oleomargarine manufacturers like to see. There seems to be a general belief among oleomargarine manufac- turers that a well-crystallized oil denotes quality, but it has been well proven that this is a matter of temperature, and has little relation to the original quality of the raw fat. Oleo oil ready for the market should have a clean, bland, nutty flavor, ivith no suggestion of greasiness or tallowness. The melting point of oleo oil should be below that of body temperature, a melting point of not above 80° to 85° being desirable. The average oleo stearine should be clean in odor and should have a melting point of approximately 128° F. and titre of 50°. Grades of Oleo Oil. — Most manufacturers of oleo oil make two grades or more, the usual grades of the larger makers being as follows : No. 1 oleo oil, made from the highest-grade fats, as de- scribed heretofore. No. 2 oleo oil, made from cutting, machine fat and poor kill- ing fat's. No. 3 oleo oil, made from the further cooking of bottoms from melting kettles and poor cutting fats. Some manufacturers produce a special yellow oil which is made by selecting the yellow fats in the raw state and processing separately. The yellow oil frequently brings a special price on the market. The color of such oils may best be judged by physical examination when they are cold. Mutton Fats. — Mutton fats should be handled separately. The operation is the same as when processing beef fats, except that the melting is done at a temperature of 165° F. Mutton stock may be reworked into regular oleo stock by adding 5% of mutton stock to the regular oleo stock. This is best done by adding about 75 lbs. of mutton stock to the beef fat in the melting kettle. If the mutton stock has a very pronounced odor and flavor it is best to use it in No. 2 oleo only. Yields from Oleo Fats. — One hundred pounds of oleo fats will produce from 65 to 70 lbs. of oleo stock, more or less, depending upon the quality 56 THE PACKERS' ENCYCLOPEDIA of the fat. Fats from canners will produce much less, while fats from shipping cattle will yield up to 80 per cent. The yield of oleo oil from the oleo stock will be about 60 per cent, and the stearine will run 40 per cent, approximately. Whether or not it will pay to make oleo stock or oil instead of edible tallow depends both upon the relative market prices and the amount of oleo fats which are available. At present market prices (1921) there is a difference of 2^c per pound between oleo stock and edible tallow, and considering the cost to manufacture oleo oil and stearine complete, which depending upon the plant runs from 1^ to ly^c per pound, and the cost to manufacture edible tallow, which roughly is one-half of one cent per pound, it may be calculated whether or not it would be profitable to adopt the oleo process. There are a good many packers who would do well to make oleo stock, even though they do not press it. This, however, is some- thing which must be determined locally, depending upon the conditions present. The oleo process should be handled with the utmost cleanliness throughout, in order to produce a high quality product. The delicate oils absorb flavors readily, especially when warm, and when in combination with the meat fibre decomposition takes place very quickly unless the utmost care and cleanliness is exercised throughout. Tests. — Those packers who kill cattle, sheep and calves will be inter- ested in the following test which gives an idea of the amount of oleo stock and inedible tallows which may be derived from beef, sheep and calf fat. This test was made on 2,013 shipper cattle. 2,405 sheep and 1,616 calves. The raw fat obtained from the above animals was as follows : Beef caul and ruffle fat 38,682 lbs. Beef gut fat 54,840 lbs. Sheep caul fat 2,614 lbs. Sheep ruffle fat 2,128 lbs. Calf fat 287 lbs. Total 98,551 lbs. The yields obtained from this fat were as follows: No. 1 oleo stock 61,145 lbs., or 62.04% No. 2 oleo stock 4.416 lbs., or 4.48% No. 3 oleo stock 1,886 lbs., or 1.92% Total 67.447 lbs., or 68.44% The prime tallow yield was as follows : 3,439 lbs., or 3.49% Pressed tankage yield : 135 lbs., or .14% MANUFACTURE OF TALLOW All fats coming from the beef department which are not utilized for oleo are made into tallow. There is, of course, a small production of brown grease from this source. Theoretically, if all the fats and offal could be sliced and thoroughly cleaned, the production of the highest TALLOW 57 grade tallow would result. That, however, has been found to be imprac- tical, because of the amount of labor and expense necessary. Accordingly the tallows are graded, depending largely upon the condition of the raw product which enters the tank, and secondly, upon the government regu- lations in regard to certain products which cannot be used for edible tallow. In a large number of packing plants there is considerable loss, however, due to the fact that they do not utilize and care for many products which may be used in higher grades of tallow economically. Herewith is a list of the various products which go to make up the dififerent grades of tallow. This is compiled from experience in larger packing houses, and is meam for general guidance only. Smaller packing houses may not find it practical to carry out the process to as fine a degree as the larger packers do. Raw Products for Edible Tallow. — Cheek trimmings, beef rennets, head trimming fats, skirt trimmings, gall bag trimmings, beef trimmings from sausage, beef gullet trimmings, tongue trimmings, bones from passed for sterilization carcasses, beef aortas, scrap tallow from beef cutting, tail joints, sheep gullet trimmings, trimmings from calves and sheep, pancreas glands. Products for Prime Tallow. — Broken clean guts, fat end of guts, pan- creas glands, rough paunch trimmings, beef windpipes, washed skulls, jaws and skins from killing, all clean catch-basin skimmings, sheep tripe, cheek and tongue trimmings, trimmings from sheep ruffle, sheep windpipes, stripped sheep guts, beef ear drums, dirty tongue trimmings, beef rennet trimmings, condemned beef and sheep carcasses, skinned slunks, tonsils, shipper cow bags, bruised pieces from beef killing, oleo floor scrapings, beef cutting floor pickings, bladder trimmings, sinkers from tallow chill vats, round stumps of large guts, liver sweetbreads, scraps from oleo kettles, condemned viscera, cooked and raw tripe trimmings, sheep pelt trim- mings, scraps from market, canner cow udders ; sheep pecks, tripe and rennets, hashed and washed; nodulated sheep guts, hashed and washed; sheep lungs and pancreas glands, hide cellar trimmings. All raw products entering the tanks which are not clean of course are rendered into a No. 2 tallow or brown grease, more about which will be mentioned later. After rendering, the tallow is drawn off into vats, the usual custom being to run it through a small separator or settling device attached to the vat, so that all moisture and other fibre material can be removed. This is important in order to keep the tallow in good condition. The yield of tallow per head is approximately as follows in well- regulated houses : Edible 30 lb. Prime tallow 3.50 lbs. No. 2 1.00 lb. 4.80 lbs. Tallow Grading Standards. — The standardization of tallows has been given considerable thought, and generally speaking the standard used by most packers for grading tallows is as follows : 58 THE PACKERS' ENCYCLOPEDIA Moisture and Grade and Color Titre Free Fatty Acid Impurities Edible tallow, pure white. .42^ to 43^/2 J^toi% not over j4 of 1% Prime tallow, almost white, slightly gray 42'/^ to 43^^ yi to 1% not over 14 of 1% No. 2 tallow, darker than prime 42 to 43 5 to 8% .6 to .75% Brown grease, brown no standard not over 25% not over 1% The rendering of tallows is fully described later on, under the by- product and tankhouse sections. HANDLING OF HIDES In the beef slaughtering operation it was shown that next to the im- portance of leaving the fell covering intact, the elimination of cuts and scores on the hide was the highest consideration. The very first requi- site in the tannery for a number one hide is the square feet of surface free from cuts, scores or blemishes. After the hide is dropped on the killing floor a close inspection is made for cuts and scores, and the respon- sibility therefor determined. The hide is then sent to the curing cellar. Classes. — The first operation is reinspection, grading and weighing. The classification is as follows : Spready native steers, not less than 6 ft. 6 in. in width. Heavy native steers, 60 lbs. and up. Light native steers, 50 lbs. to 60 lbs. Extra light native steers, 25 lbs. to 50 lbs. Kosher native steers, same as above. Heavy Texas steers, 60 lbs. and up. Light steers, 50 lbs. to 60 lbs. Extra light steers, 25 lbs. to 50 lbs. Butt branded steers, 60 lbs. and up. Butt branded steers, 50 lbs. to 60 lbs. Butt branded steers. 25 lbs. to 50 lbs. Kosher butt branded steers, 60 lbs. and up. Kosher butt branded steers, 50 lbs. to 60 lbs. Kosher butt branded steers, 25 lbs. to 50 lbs. Colorado steers, 60 lbs. and up. Colorado steers, 50 lbs. to 60 lbs. • Colorado steers, 25 lbs. to 50 lbs. Kosher Colorado steers, 60 lbs. and up. Kosher Colorado steers, 50 lbs. to 60 lbs. Kosher Colorado steers, 25 lbs. to 50 lbs. Heavy native cows, 55 lbs. and up. Light native cows, 25 lbs. to 55 lbs. Kosher heavy native cows, 55 lbs. and up. Kosher light native cows, 25 lbs. to 55 lbs. Branded cows, all weights over 25 lbs. Block cows, usually 55 lbs, and over. Native bulls, all over 25 lbs. Branded bulls, all over 25 lbs. The above are cured weights. Hence in the green weight sufficient allowance must be made to cover shrinkage and attached dirt. HIDES 59 Trimming. — ^The ears are split to allow them to flatten out and thereby prevent faulty curing in the pack. The switch is removed at a point four- teen to sixteen inches from the tail butt. From the inspection floor, the hide is taken to the pack of that quality that has been determined by the grading. Any hide showing a cut, score, sores, mutilation or excessive grubs must be considered a number two hide. It is considered good practice to carry each pack to accommodate the kill by months, as far as possible. Salting the Hide. — The greatest possibility of damage to the hide is in this operation. A hair-slipped hide is the inevitable result of careless salting. The usual method is as follows : A sprinkling of good coarse rock salt is thrown on the floor and the corner hide laid down with the flesh up. From 40 to SO pounds of salt is used on each hide. To make a straight edge on each side of the pack the belly is folded over suffi- ciently to make a straight edge and the butt folded over to make the corner rectangular. Considerable precaution must be observed that the salt is well distributed throughout the fold. The hides are then laid so that they will overlap, as in shingling. An absolutely flat surface must be maintained on each layer to prevent the drainage of the pickle. All water leaks or steam condensation must be guarded against. A steer hide is thicker than a cow's hide and is wider than a bull's in the hindquarter. A bull's hide is wider than a steer's in the neck and shoulders and very thick in the butt and plate. Hides are thicker in the winter than in the summer and the hair is longer. Winter hides are packed close, having only about one foot lap. Short-haired hides, or sum- mer hides, are generally packed wider apart; namely, about three feet. Packed in this way they preserve the moisture better. Bull hides are given special attention in salting on account of their g^reater thickness. Hides carrying excessive manure must also be given extra salting to prevent decomposition. Long-hair hides are more readily cured, due to the greater capillary attraction. It is obvious, therefore, *hat short-hair hides should have closer attention in salting. Temperature Requirements. — ^The temperature should not be lower than forty degrees, as the curing will be retarded if allowed to go below this point. Higher temperatures are perfectly safe up to 75° Fahr., but increase the shrink materially. The average of most hide cellars is 55° to 60° F. Assuming that the salt has been thoroughly and uniformly distributed throughout the pack, no further overhauling or resalting is required. Overhauling adds nothing to the cure and should always be avoided, as any additional handling is detrimental to the hide. It is, however, fre- quently resorted to, to overcome excessive shrinkages or because of excessive air circulation that has dried out the pack. It would be far better to attempt to overcome the physical condition that has caused the excessive shrink rather than overhaul. Building the Hide Pack. — The size of the pack, as to area, is usually determined by existing conditions, bearing in mind that the larger pack has less exposed edge, in comparison to the number of hides in the pack, than the smaller pack. If, however, it is built too large, the working 60 THE PACKERS' ENCYCLOPEDIA conditions will become more difficult, salting not infrequently slighted anj the level of the pack may suffer. The height of the pack should not exceed three and one-half feet, although the packs are sometimes built to AVz, but anything above 3^' causes shrinkage. The ears, pates, legs and tails should be well salted to prevent hair slips and deterioration. Build the pack so there is a gradual slope to the \center, which keeps the pickle from draining away. Proper Layout of a Packer Hide Hides are thoroughly cured after thirty or forty days, but frequently they are left in cure for a much longer period. It has been demonstrated that no damage is done up to two years and possibly longer, with the exception that after the first year discoloration or salt stain begins to be apparent. Hides cure in less time in summer because of the higher tem- perature, and summer hides are more porous and quicker to absorb pickle. The shrinkage also is greater in summer than in winter, the summer averaging around 18 per cent and the winter shrinkage from 12 to 15 per cent. Hides pickled 24 hours vv'ill be cured enough for shipment if tanned immediately. Slipped hair on hides is caused by insufficient pickle or undersalting. Many discolorations of hides are due to impurities in the salt. The salts of iron or copper are the worst offenders. In the event of extreme HIDES 51 discoloration, samples of the salt should be sent to the chemical labora- tory to determine the quantitative and qualitative analysis of such im- purities. Taking Hides Out of Pack. — The hides are taken up as required, put over a tosser to remove adhering salt and wrapped into bundles. Usually this bundling is done in such a manner that the skin will be exposed rather than the hair. This is the better method, as the hair carries suffi- cient moisture to keep the hide damp and in better condition. Some tan- neries object to this method. Hides are usually taken up and bundled the day before weighing and shipping. It is with this in view that causes the tanneries to order the hides bundled with hair out, as it is expected that the hair will have dried out, showing a corresponding loss in weight. Tare allowance is regulated by taking ten hides from the lot, and by sweeping to determine the percentage of allowance. Hides with more than five grub holes or with slipped hair are num- ber two hides, and sell for less per pound. It is not uncommon at certain seasons of the year to receive a large percentage of grubby hides. From 25 to 55 per cent of grubby hides are found at certain seasons. Most of these are received in the months of January, February, March, April and May. The allowance made for grubby hides is determined in much the same manner as tare allowance is regulated, ten hides each being selected by the buyer and seller from a pack, the average of the twenty being used as a compromise. In case the buyer is still dissatisfied, he can demand the selection of a second 20. Hides from condemned cattle are sterilized by soaking in a 20 per cent salt solution, which contains one one-thousandth part of mercuric chloride. Hide Left on Feet, Head, Etc. — -It is very important in removing the hide for the skinner to be sure to mark the hoofs, heads, etc., so that no more hide will be left on these parts than is absolutely necessary, for the hide is worth much more as such than for fertilizer. The following is a test on the amount of hide left on, which is considered to be a good standard to approach. Should a greater weight of hide be left on, it is an indication that the skinners are not doing the most efficient work. 100 feet 2 lbs. hide 100 heads 4 lbs. hide 100 pairs horns 5 lbs. hide Curing Switches. — ^The switches which are removed from the hides are washed in cold water and are put into saturated salt pickle over night. They are then dried and salted down in fine salt and left for about a month, or until such time as the accumulation is large enough for selling purposes. Slunks. — Hairless slunks are put into light salt water over night and then taken out and hung to dry for a half day. They are then put down in fine salt. It should be the endeavor to dispose of these within a month after the curing process is started. 62 THE PACKERS' ENCYCLOPEDIA Calf Skins. — Calf skins may be handled the same as cattle hides, but it is best to use new salt. On regular cattle hides 50 per cent of second- hand salt may be used after it is washed. General Infcrrr.ation Packer Hides : Average Weight, Green 60 lbs. Average Weight, Cured 51 lbs. Average Length 7 ft. Average Width 6 ft. Space Required in Pack 1 cu. ft. Space Required on Floor 4 sq. ft. Average Height of Pack 3^ ft. Salt Used in Curing per Hide 40 lbs. Time Required to Cure 30 days Average Shrink 15% Temperature of Cellar 55 Degrees Fahr. Grubbing Season : Branded Cows, Nov. 1 to June 1 ; Texas, Nov. 1 to June 1; Colorados, Dec. 1 to June 1 ; Bulls, not grubbed; balance, Jan. 1 to June 1. Spread is measured just behind the front legs; it refers to heart girth. Chapter II— HOGS BREEDS OF HOGS Uniform, smooth meaty hogs of proper type are of paramount impor^ tance to the American meat packer. The breeders of purebred hogs have developed these characteristics to a marked extent. During the last 50 years, especially, great progress has been made in improving hog types. With the continued purchase of breeding stock in different sections of the country, numerous types or strains with distinguishing characteristics have been developed, and packers should be familiar with these. In general there are two main types of hogs— the bacon hog and the fat or lard hog. The bacon hog is essentially a European product. It is usually characterized as being narrow of body and long, with deep sides, smooth but comparatively light hams and shoulders, and with a characteristic "leanness" throughout, with marked refinement or quality. The fat or lard hog is almost exclusively a product of the United ■ States. In the past it has been almost the opposite of the bacon type. It was thick of body throughout, with heavy hams, shoulders, and joAvl; of short, squatty conformation, carrying an excessive amount of fat and giving the appearance of being rather "roly-poly." Today, however, the breeders of the lard type are selecting towards a hog which more nearly approaches the bacon type than that which they were producing a number of years ago, in order that the product may be a hog which gains weight rapidly and one which will be prolific. The lard hog of today has great size, deep body, strong back, good feet and legs, smoothness-throughout, and as much refinement or quality as is consistent with vigor or ruggedness. The important breeds of hogs in the United States at the present time are : Berkshire, Chester White, Duroc Jersey, Poland China, Hamp- shire, Spotted Poland, Large Yorkshire, and Tamworth. There are also a number of other breeds which are found in smaller numbers in various sections of the country, such as Kentucky Red Berkshires, Cheshire, Essex, Large Black, and Mulefoot. Trade Requirements in Hogs While the packer is interested in the breeds of hogs, he is not so much interested in what one particular breed can do, as in the market type which hog breeders are working toward to produce a hog which has quality, proper weight and which will finish in good condition, producing a desirable product. In considering quality, hogs should not be overfinished. An extremely lardy meat is too fat for the best trade. At the same time, thin unfinished pork lacks the substance and maturity which is preferred. Moderate to 63 64 THE PACKERS' ENCYCLOPEDIA Typical Bacon Hog Typical Lard Hog MARKET CLASSES AND GRADES OF HOGS &5 good finish is most desirable, and as a general thing will bring the best prices. Killing hogs should show smoothness, uniformity and fullness throughout. Heavy shoulders and shallow, narrow hams yield too great a proportion of bone and shank to suit the consumer. Low, narrow backs cut out a pinched loin, which produces a small amount of pork chops. Soft, wrinkled and seedy bellies never yield the trim, firm attractive strips of bacon. In considering weight, the packer should remember that the best trade desires pork from good hogs which have been finished at a weight of under 250 lbs. A 16-lb. loin cuts chops weighing around one-half pound apiece ; an 8 to 9 lb. loin will yield four chops to the pound. This naturally puts a premium on the 'lighter loins. The 6 to 10-lb. bacon strips carry a more popular portion of fat and lean than do the 14 to 20-lb. bellies which come from 300 to 400-lb. hogs. The 10 to 14-lb. ham is more nearly family size than is the 20-lb. average. MARKET CLASSES AND GRADES OF HOGS The following classification has been tentativel}- adopted by the United States Bureau of Markets and Crop Estimates for use in describ- ing and quoting upon the various killing classes, sub-classes and grades of hogs : Class Sub-Class Grade Butcher and Bacon Hogs: L Heavy Weight (250 lbs. up) Choice Good Medium 2. Medium Weight (200-250 lbs.) .. .Choice Good Medium Common 3. Light Weight (150-200 lbs.) Choice Good Medium Common 4. Light lights (130-150 lbs.) Choice ' Good Medium Common Pigs (130 lbs. down) Choice Good Medium Common Packing Sows • ■ Smooth Rough Stags Boars Butcher and Bacon Hogs. — This general class embraces a very large percentage of the hogs marketed, and includes all hogs the fresh and cured products of which are most sought after by the consuming public, which dictates in large measure the kind of hogs preferred by the packer, and which therefore command the best prices on the market. The 66 THE PACKERS' ENCYCLOPEDIA Choice Hog Good Fat Hog Medium Butcher Hog MARKET CLASSES AND GRADES OP HOGS 67 Common Hog Skip or Rough Hog Rough Packing Sow 68 THE PACKERS' ENCYCLOPEDIA higher grades cannot be materially deficient in condition, form and quality. There are four-snb-classes, divided as to weight, as in deciding upon relative market values of this general class weight is usually the most important factor, since the weight of the live animal determines the ap- proximate weight of the various dressed cuts. The heavy weight sub-class embraces hogs weighing from 250 pounds up, and grading from medium to choice, that are usually referred to by the trade as "heavy butchers," and frequently, when weighing over 300 pounds, and of excellent quality, condition, and conformation, as "prime heavies." The number of prime heavies found in our markets today is limited. The light and medium weight sub-classes embrace hogs weighing from 150 to 250 pounds, that are commonly known in the trade as "light" and "medium weight butchers." These are usually the most popular weight hogs, since they furnish chops, hams and bacon (the most valuable cuts of the hog) of the weights most desired by consumers. The per- centage of low-priced cuts from these hogs is small. These sub-classes also furnish the popular export cuts known as "Wiltshires" and "Cum- berlands." The fourth sub-class, "light lights," weighing from 130 to 150 pounds, consist chiefly of immature hogs that are utilized almost exclusively for the fresh meat outlet. Excepting at periods of partial or total crop failures, the percentage of "light light" hogs marketed is small, and be- cause of the uncertain supply demand for them is relatively less stable than for hogs of other weights. They are frequently used by killers as a substitute for strong weight pigs, or for the lighter hogs of the light weight sub-class, when supplies of such are inadequate. Pigs. — Killing pigs include all swine used for slaughter weighing under 130 pounds, excepting "roasters." As demand for such small cuts as pigs supply is limited, pigs are usually dressed "shipper style." (See special section on "Shipper Pigs.") Packing Sows. — In the classification given here sows that show evi- dence of having had pigs are classed as packing sows, in contrast to gilts and barren sows, which fall into the butcher and bacon class. Rough and plain barrows, usually of excessive Weight, are generally bought and classed with packing sows . Packing sows are used chiefly for packing purposes, meaning that the products have to be processed before being off^ered for sale. They are graded as "smooth" and "rough." Stags. — Stags are boars which have been castrated. They are bought with dockage of 70 pounds, because they are very wasty in dressing. Boars. — This class is seldom found in the stock yards, as they are practically worthless for food on account of the odor of the meat. Boars are usually condemned by the government inspectors and are used for fertilizer and grease only. Miscellaneous. — "Skips" are very inferior throw-out hogs, usually of light weight, and can be bought for a lower market price than rough packing sows. "Roasting pigs" usually weigh from fifteen to thirty-five pounds. They are in demand chiefly during the holidays and on special occasions, and as a class therefore are not important to the packer. Any DRESSING YIELDS OF HOGS 69 grade of hog that is very lame, or for any reason is unable to walk, is called a "cripple." "Dead hogs" are those which arrive dead in the car, and are valuable only to those interested in the manufacture of grease and fertilizer. Advantages of Different Grades to the Packer The kind of hog for the packer to buy depends upon his market outlet and what his customers want. With lard high in price, the heavier, extremely fat lard type of hog, of course, can be used to best advantage. On the other hand, should a packer have considerable export business, he can use to best advantage lighter hogs of bacon type, but with good con- formation. In general hogs of the butcher class are most in demand. Buyers look for hogs which have smooth backs and sides, free from wrinkles, and for hogs that carry down well. Roughness over the shoul- ders and long necks are avoided. The demand of the general public has been for the lighter cuts, especially of ham and bacon. The heavier cuts sell at a discount, due to the fact that the buyers have to put more money in the heavier cuts, and they are usually coarse in fibre and do not have the quality which the lighter hogs carry. Of course, the packer must consider his market and act accordingly. DRESSING YIELDS OF HOGS The yield of hogs depends considerably upon the quality, condition, age, weight, fill and breeding. Barrows of the same weight of sows will dress out a higher percentage of carcass. Prime hogs will dress about 78 to 80%, and lighter hogs not well finished around 65%, head off and leaf out. In the percentages given here the hair, blood and viscera are not included. The average dressing percentage of good, fair and common hogs, showing the yield, and percentages of the various cuts, is shown in the following tests : Good Fair Common Cut % % % Hams 12.50 13.00 13.25 Shoulders 10.50 11.00 11.00 Sides : Bacon Belly 11.50 10.00 10.00 Fat Backs 9.95 6.25 4.25 Loins 9.75 10.00 10.00 Rendered lard, from cutting 8.00 7.75 7.50 Cutting trimmings 6.50 6.00 5.50 Total dressed carcass 68.70 64.00 61.50 Rendered lard, from killing 4.00 3.50 3.25 Leaf fat . 3.00 2.60 2.35 Killing products : Livers, hearts, greases, tankage, etc ". 12.00 13.75 13.75 Total yield 87.70 83.85 80.85 Loss in moisture, etc 12.30 16.15 19.15 100.00 100.00 100.00 Percentage of barrows 70.00 55.00 40.00 70 THE PACKERS' ENCYCLOPEDIA Short Cut Ham Belly Short Cut Ham Belly Back Jowls Packing Hog Carcass, Showing Domestic Cuts DRESSING YIELDS OF HOGS 71 Special cuts for export or other purposes do not change the figures on total percent, but affect only the percentage of each cut, the amount of trimmings, etc., based on the figures given. As a general guide each Superintendent will, of course, have his own tests, from which he can figure the yield of the carcass on various cuts which he usually makes. Here is a second test made on two heavy, rough hogs, which will serve as an example of the various cuts which may be expected from a carcass of this type. Cut Weight Per Cent Skinned hams 51 lbs. 16.72 Ham skins W2 lbs. ' .49 Boston butts 23 lbs. 7.54 Jumbo loins (tenderloin out) 47 lbs. 15.41 Tenderloins 2 lbs. .65 Rib bellies (30-40 lbs. avg.) 65^^ lbs. 21.48 Trimmed neck bones 3^/2 lbs. 1.15 Shoulder bones 3 lbs. .98 Front feet 3 lbs. .98 Hind feet 3 lbs. .98 Tails y2\h. .16 Trimmings 22^ lbs. 7.41 Neck bone trimmings 1 lb. .33 Fat backs (18-20 avg.) 38 lbs. 12.46 Fat backs skinned 9 lbs. 2.95 Shoulder fat and skin (65% P. S. L.) 151/^ lbs. 5.08 Ham fat (70% P. S. L.) 14 lbs. 4.57 Fat from tenderloins (30% P. S. L.) 1 lb. .33 Loss in cutting 1 lb. .33 Total 305 lbs. 100.00 Here is another representative test on hogs weighing 209 lbs. aver- age, as a guide for what may be expected from the ordinary runs coming on the market today (1922). Cut Per Cent Hams ■ 13.48 Shoulders 7.60 Sides ••••.•?•. 19.07 S. P. Bellies- 6 43 Loins '.'.'.'.'.'.'.'.'.'.'.'.'..'. t.7(i Leaf Lard 2.82 P. S. Lard 1 1.37 Total cuts 67.53 Cutting, offal 6.47 Grand total 74.00 The percentage yield of cuts in this case is calculated from the live weight of the hog as 100%. 12 THE PACKERS' ENCYCLOPEDIA HOG KILLING In driving hogs to the kilHng floors they should never be hurried, nor should the drivers be allowed to use anything as a persuader in the form of a stick or club, because when a hog is struck, either on the shoulder or flank, there is left from the force of the blow a bruised spot, rendering that part of the meat unfit for No. 1 quality. The driving is best done by making some sort of a noise or by the use of a flat canvas strap. Another serious result from pushing the hogs too rapidly is that they become overheated, and when killed in this condition the meat hanging in the cooler does not chill properly, and may result in sour meats. Should they become overheated they should be allowed to stand for some time before killing, but if this is not possible a water sprinkler may be used, but with great precaution, as death may result from the effects of the cold water on the overheated hogs. Modern practice turns the hose under the hog, never over his back. Hogs that are kept in the pens should not be allowed to become too hungry, as they will get very nervous. On the other hand, they should not be given too much food, nor should they be overfed just previous to their being killed, as that renders the lining of the stomach of little value, espe- cially if it is to be utilized for the manufacture of pepsin. Shackling. — The shackler should be given specific instructions never to strike the hog with the shackling chain, to avoid bruises. The hogs should be driven close to the shackling hoist, and the chain put around the hind leg nearest the hoist. In this way there is very little chance of a joint being thrown out. If the latter occurs, the ham is damaged. Sticking. — When the hogs slide down the rail to the "sticker" they should be stopped squarely in front of him, so that when making the cut the knife will go straight and make a clean cut about 3^ inches long, so the blood will flow freely and rapidly. As in the case of the steer, the jugular vein is severed. Should the sticker not run the knife straight in, the result will be a "stuck" shoulder, which will fill with blood and leave an ugly clot, which must be trimmed out later when making California or picnic hams, in order to make them salable. Bleeding. — The regulations of the U. S. Bureau of Animal Industry specify that a hog shall hang on the bleeding rail for at least 6 minutes before being dropped into the scalding tank. This will give aqiple time for the blood to drain thoroughly. Scalding and Dchairing. — A little soap or weak alkali is generally added to the water in the scalding vat, in order to loosen the scurf and cleanse the carcass thoroughly. The temperature of the scalding vat water in the larger plants — and, in fact, it is advisable for all plants — is best regulated by a thermostat, which allows just enough steam to enter to keep the water at a temperature of 146° to 147° F. The temperature should not go above the 150° mark, as that will result in cooked carcasses. From three and a half to four minutes is usually long enough to scald a hog, depending upon the season of the year, the hardness of the hair and the individuality of the hog. The man looking after this work by means of HOG KILLING 73 hooks should test each hog, and as soon as the scalding is complete allow it to pass on through the hog-dehairing machine. Should a carcass not be thoroughly scalded the hair and bristles will break off at the roots, and the result will be a dark-appearing carcass, which will make only second grade stock. From the hog-dehairing machine, the carcasses pass on to a scraping table, or in some plants on to a chain where any hairs that may remain can be shaved off. Modern dehairing machines are rapidly approaching a high state of efficiency, however. Before passing on to the chain, a slit is made exposing the gam cords, so that the gambrel stick may be inserted. Most packers find it advantageous, also, to pull some of the toes on the moving table, immediately after the carcass is ejected from the dehairing machine, as this may be done very easily with hand hooks at that time. Heading.— Aiter shaving, and burning the hair from the ears and snout by means of gas torches, the slaughtering operation commences. Heading is the first, care being taken to make the cut very close to the head bone, leaving no more meat attached to the head than possible. The head is left attached to the carcass by means of a sfnall strip until after the Government veterinarian has inspected the neck glands. Gutting. — The opening of the carcass the entire length and exposing the viscera is the next step. This must be done very skilfully by men of experience, in order to make a straight cut and avoid cut casings. Irregular cut bellies have to be trimmed later to a uniform shape, which means a loss in first-class meats, as the trimmings only bring sausage prices. Should the casings or gall sack be punctured the contents flow over the meat, discol- oring it and often causing it to be rejected by the Government inspectors. Just before the viscera is completely removed from the carcass the bung is dropped, care being taken when passing the knife around it not to include too much fat, which if left on the bung is apt to get dirty, and will have to go to the grease tank instead of being utilized for lard. After the bung is dropped and tied, the entire viscera is removed for inspection by the Government veterinarians. Modern viscera inspection tables, either sta- tionary or moving on an endless belt, and divided into compartments for the different viscera, are now installed in the most up-to-date plants. The hams are then faced, care being taken not to cut too near the lean meat. Splitting. — The splitting of the carcass requires great care, in order that the cut may be made directly in the center, allowing an equal amount of bone to appear on each side. Before the splitting is complete side hooks are used to spread the carcass, and the leaf lard is pulled out. The puller should remove every particle possible, as this fat can be used for a higher grade product than prime steam. After the leaf is removed the remaining particles of fat are scraped out, and are caught in a clean receptacle and saved for use in prime steam lard. Any bruises or ulcers which are cut from the carcass should be dropped into a separate inedible pan, and utilized for white grease purposes. Before the carcass enters the cooler it is washed thoroughly, inside and out, with a spray of luke-warm water ; then the carcasses are scaled or weighed before they pass on to the cooler. Many houses weigh hogs as 74 THE PACKERS' ENCYCLOPEDIA HOG KILLING 75 soon as viscera are removed ; weighing with head on, leaf in and ham facings on. The cost of killing hogs varies according to the size of the plant, the labor cost, and the degree to which the by-products are utilized for manu- facture. The cost for labor alone will vary from 10c to 20c per hog. Tjrpical Hog Killing Floor The arrangement shown in the illustration is a typical layout of a hog killing floor, capacity from 100 to 400 hogs per hour. The size of the machines, scalding tubs and rails will vary according to the capacity. Hogs are driven from the penhouse into the shackling pen, which should not be too wide. H this pen is made too wide, considerable delay will be experienced in shackling hogs, as one man will have to keep con- stantly after the hogs, throwing shackles around the hind legs. Rails. — The hoists deliver the animal on to the sticking rail, where the hog slides towards the dropper, located at the end of the sticking room. The sticking rails are usually 7 feet to 9 feet above the floor, depending entirely upon the kind of hoist used. It should be borne in mind that the height of the scalding tub, sticking rail and hoist is governed entirely by the height of the rail above the gambrelling bench. Upon this dimension depends the height of the equipment coming before it. The U. S. inspection authority prefers hog-killing floor rails not to be lower than 9 feet, but in existing buildings as low as 8 feet has been allowed. Scalding Tub. — The scalding tub should be of sufficient length to allow for proper scalding of the animal, and should never be less than 14 feet long, which is practically the minimum capacity to take care ofr any kind of hog scraper. Experts consider it is necessary to have scalding tubs of the following lengths for the following capacities : 100 hogs, 16 feet to 20 feet ; 200 hogs, 20 feet to 30 feet ; 300 hogs, 30 feet to 40 feet, and 400 hogs, 40 feet, to 50 feet. Dressing. — After thorough scalding, the hogs are delivered into the dehairing machine, from which they are discharged, either on a stationary or moving gambrelling bench. Gambrel storage is provided overhead for the convenience of the gambrelling men, who deliver the hogs on to the rail, from where they go to the dressing rails, which are usually provided with a track conveyor to allow for steady movement of the hog through the various operations. Two separate enclosures, either with a low concrete wall, or fenced in with wire, are provided for the Government inspector, with two extra com- partments for condemned animals. Hanging. — As soon as the hogs leave the conveyor they may be put into the cooler direct. In cool weather some packers find it advisable to leave them on the hanging rails on the killing floor for some time, although good practice recommends that the hog be put in the chill room immediately after being cleaned. The height of the hog-killing floor is governed primarily by the type of hoist used. A wheel hoist requires much greater heights than a vertical or triangle type hoist. This is- due to the fact that the shackle hook which 76 THE PACKERS' ENCYCLOPEDIA engages the bleeding rail may be delivered right from the top of the vertical hoist, and from the highest point, on to the bleeding rail. The wheel hoist, hov/ever, requires additional height for the shackle itself, and for the chain which is attached to the wheel. For this reason, from two to four more feet of height are required on a wheel hoist than on the triangle type of hoist. HOG COOLING At one time it was thought that a hog should hang for two or three "hours on a hanging floor at ordinary temperature before entering the cooler, but this practice has now been abandoned in most plants. If the hogs are fairly dry before entering the cooler, they may be run in at once. Care should be taken to see that there is ample space between each carcass, i. e., they should not touch. The temperature of the cooler when starting to fill should be 30° to 2)2°, and when filled high point should not exceed 44°. Ten hours later it should be down to 36° ; the following morning the tem- perature should be not over 32° and the second morning 30° to 32°. The brine spray system, as well as the direct expansion system, are both used for chilling hog coolers. The temperature, as given above, will in 40 to 48 hours thoroughly prepare the carcass for cutting. Only in very exceptional cases should a carcass be cut under the 40-hour period. If good results are to be obtained in the following process of curing, etc., it is very important that these cooler temperatures be watched very closely. Hog carcasses will shrink an average of 2.6 per cent after hanging in the cooler for 48 hours, and about 2.7 per cent if left in the cooler for 72 hours. After this period, the shrink will be practically nil. In a series of tests made on 60,000 hogs over a period of a month, the various lots killed each day showed the following shrinkage in a cooler chilled by the direct expansion method : 48 hours 48 hours 48 hours 48 hours 48 hours 48 hours 48 hours 48 hours 2.55 per cent 2.60 per cent 2.44 per cent 2.62 per cent 2.35 per cent 2.77 per cent 2.40 per cent 2.56 per cent 48 hours 48 hours 48 hours 72 hours 72 hours 72 hours 72 hours 2.61 per cent 2.73 per cent 2.68 per cent 2.40 per cent 2.54 per cent 2.83 per cent 2.92 per cent If green hog products are to be stored for a period of 2 to 3 days, they will carry well at a temperature of 20° to 25°, but if necessary to store for a longer period they should be sharp frozen at a temperature of zero or lower, and then transferred to and held at a temperature of 12° to 15° above zero Fahr. (Also see Section on "Packinghouse Refrigeration.") SHIPPER PIGS Shipping hogs are dressed with head on and leaf lard in. When possible these should be bought separate from the regular drove, as this gives a clear record as to live weights and cost, and enables the packer to figure a regular test to ascertain the dressed cost. When "shippers" are selected out of the regular packer drove and the live weight is not known, use the following formula : Shrink the hot weight of the hogs selected 2^ per cent and_ figure an arbitrary yield of SHIPPER PIGS 77 78 per cent, thereby obtaining an approximate live weight for the shipper pigs, using as live cost the average live cost of the drove for that day's kill. The hot dressed weight of the pigs should be shrunk 2^^ per cent to bring to chilled basis. Offal Test on Shipper Pigs The ofifal credit on "shippers" is as follows : Pigs under 90 lbs. alive, 25% per head ; pigs over 90 lbs. alive, 40% per head. These are based on the following tests : Heavy Pigs Light Pigs PerHd. PerHd. Hearts 61 .35 Giblets 37 .31 Stomachs • . • ■ Gullets 1.33 .50 Lungs 1.90 .92 Livers ' 4.44 1.86 Gut fat, 55% 2.67 Caul fat, 55% 1.55 3.00 Bung gut, 55% 56- Tankage 03 .01 Dry blood 02 ' .01 Hair and bristles 02 .01 Casings 03 .02 Test on 16 Shipper Pigs Cut Up For the packer or butcher who does not slaughter, but who buys dressed hogs, the following cutting test on shipper pigs with the head on will be of interest : Avg. 6 lbs. 188 lbs. Skinned shoulders 15.27% 6 lbs. 189^ lbs. Rib belUes 15.39 5^ lbs. 1791^ lbs. Loins 14.57 8 lbs. 2461/^ lbs. Hams 20.02 72V2 lbs. Back f^t 5.89 22^ lbs. Neck bones 1.87 355^2 lbs. Lean trimmings 2.88 120 lbs. Fat trimmings (65%c) 9.75 2^ lbs. Tails 0.20 14^ lbs. Front feet 1.18 18 lbs. Hind feet 1.46 5 lbs. Kidneys 0.41 35 lbs. Leaf lard 2.84 17 lbs. Cheek meat 1.38 [ 3 lbs. Head meat 0.24 1 Sy2 lbs. Snouts 0.45 4^ lbs. Ears 0.36 - 28 lbs. Head fat (30%) 2.27 9 lbs. Jaw bones 0.73 31 lbs. Skulls 2.52 4 lbs. Ear drums 0.32 1.231 lbs. 100.00% 78 THE PACKERS' ENCYCLOPEDIA Short Cut Ham Belly Rough Picnic Rough Butt Short Cut Ham Short Rib Side Rough Picnic Rough Butt Jowls Packing Hog Carcass Lined to show typical domestic cuts. PORK CUTS 79 PORK CUTS Following are the revised regulations (Sept. IS, 1921), adopted by the Board of Directors of the Chicago Board of Trade, setting forth the requirements in the cutting and packing of hog products. These regulations are accepted in both domestic and export trade as official. Barreled Pork Mess Pork. — Standard mess pork should be made from sides of well- fatted hogs, split through the center, cut into strips of reasonably uniform width, properly flanked and not backstrapped. Between October 1st and the last day of February, inclusive, one hundred and ninety (190) pounds, and between March 1st and Septem- ber 30th, inclusive, one hundred and ninety-three (193) pounds of green meat, numbering not over sixteen (16) pieces, including the regular proportion of flank and shoulder cuts, placed four layers on edge with- out excessive crowding or bruising, shall be packed in each barrel, with not less than forty (40) pounds of coarse salt, and barrel filled with brine of full strength; or forty (40) pounds of coarse salt, and, in ad- dition thereto fifteen (15) pounds of salt, and barrel filled with cold water. Back Pork. — Back pork should be made from the backs of well-fatted hogs, after bellies have been taken off, cut into pieces of about six (6) inches in width, and in all other respects to be cut, selected and packed in the same manner as mess pork. Extra Clear Pork. — Extra clear pork should be made from the sides of extra heavy well-fatted hogs, the backbone and ribs to be taken out, and in all other respects to be cut, selected and packed in the same manner as mess pork. Clear Pork. — Clear pork should be made from the sides of extra heavy, well-fatted hogs, the backbone and half the rib next the backbone to be taken out, and in all other respects to be cut, selected and packed in the same manner as mess pork. Clear Back Pork. — Clear back pork should be made from the backs of heavy well-fatted hogs, after bellies have been taken off, and backbone and ribs taken out, cut into pieces of about six (6) inches in width, and in all other respects to be packed in the same manner as mess pork. Fat Back Pork. — Shall be made from well-fatted hogs, after the loin, blade bone and belly have been removed, cut into about six (6) inch pieces of uniform thickness, packed on edge, and placed in four (4) layers. The barrel to be filled with full strength pickle, and at least thirty (30) pounds of coarse salt, and shall weigh at time of shipment, two hundred and four (204) pounds net, or two hundred and six (206) pounds out of pickle. Ham Butt Pork. — Shall be made of pieces cut from the rump end of the side in squaring, after a short ham has been removed ; somewhat of a triangular piece in shape. The barrel to be filled with full strength pickle, and at least thirty (30) pounds of coarse salt, and shall weigh at time of shipment two hundred and four (204) pounds net, or two hundred and six (206) pounds out of pickle. 80 THE PACKERS' ENCYCLOPEDIA Long Cut Ham Whole Side: Wiltshir Cumberland Side J-' Long Cut Ham Cumberland Side Jowls Bacon Hog Carcass Lined to show export cuts. PORK curs 81 Bean Pork. — Shall be made from the jowl, neatly trimmed on the face, and cut into square pieces. The barrel to be filled with full strength pickle, and at least thirty (30) pounds of coarse salt, and shall weigh at time of shipment two hundred and four (204) pounds net, or two hun- dred and six (206) pounds out of pickle. Jozvl Pork. — Shall be made from the jowl, trimmed on the face and edges, blood clots and loose pieces removed, and the side next to the shoulder squared. The barrel to be filled with full strength pickle, and at least thirty (30) pounds of coarse salt, and shall weigh at time of ship- ment two hundred and four (204) pounds net, or two hundred and six (206) pounds out of pickle. Clear Plate Pork. — Shall be made from the fat end of the shoulder, free of bone, reasonably free of lean, and squared on the neck side. The barrel to be filled with full strength pickle, and at least thirty (30) pounds of coarse salt, and shall weigh at time of shipment two hundred and four (204) pounds net, or two hundred and six (206) pounds out of pickle. Plate Pork. — Shall be made from the fat end of the shoulder, part of the blade bone left on, reasonably free of lean, and squared on the neck side. The barrel to be filled with full strength pickle, and at least thirty (30) pounds of coarse salt, and shall weigh at time of shipment two hun- dred and four (204) pounds net, or two hundred and six (206) pounds out of pickle. Shoulder Butt Pork. — Shall be made from the butt end of the shoulder, after the picnic is cut off, the neck bone and part of the blade left in, neck squared, and the flaring fat at the butt end squared ofif. The barrel to be filled with full strength pickle, and at least thirty (30) pounds of coarse salt, and shall weigh at time of shipment two hundred and four (204) pounds net, or two hundred and six (206) pounds out of pickle. Clear Shoulder Butt Pork. — Shall be made the same as shoulder butt pork, except that the neck bone shall be removed. The barrel to be filled with full strength pickle, and at least thirty (30) pounds of coarse salt, and shall weigh at time of shipment two hundred and four (204) pounds net, or two hundred and six (206) pounds out of pickle. Loin Pork. — Shall be made from loins, tenderloin out, cut into two three or four pieces, and packed on edge without excessive crowding. The barrel to be filled with full strength pickle, and at least thirty (30) pounds of coarse salt, and shall weigh at time of shipment two hundred and four (204) pounds net, or two hundred and six (206) pounds out of pickle. Green or Sweet Pickled Meats Standard Hams. — Shall be cut ofif about two and one-half (2^) inches from the exposed end of the aitch bone, properly faced, shank cut off in or above the hock joint, loose and gut fat removed from the face, and the ham well rounded. Skinned Hams. — Shall be cut, in all respects, the same as standard hams, except that the skin must be removed down to within, at most, four (4) inches from the shank, the fat to be leveled back at least three (3) 82 THE PACKERS' ENCYCLOPEDIA D. S. Short Clear D. S. Extra Short Clear ^ " D. S. Rib Belly D. S. American Clear Belly PORK CUTS 83 inches from the lean at the butt, and to be neatly rounded and beveled on flank and cushion, not over one and one-quarter (1JE4) inches of fat to be left on any portion of the ham from which the skin has been re- moved. Standard Picnics. — Shall be made from the shoulder, after the butt has been cut off, to leave not less than one (1) inch, nor more than two and one-half (2^) inches of blade bone in the picnic. The shank cut off in or above the knee joint, breast flap, loose fat or lean removed, trimmed full and the fat beveled on the butt end, which must be well rounded. New York Shoulders.- — Shall be made from smooth hogs, shank cut off one (1) inch above the knee joint, butted about one (1) inch from the blade bone, neck bone and breast flap taken off, neck removed and trimmed close. Rib Bellies. — Shall be made from nice, smooth sides after the back has been removed, reasonably square cut and trim, and the breast bone re- moved. No scribed cut bellies shall be classed as standard. Clear Bellies. — ^Shall be made from nice, smooth sides, after the back has been removed, reasonably square cut and trim, and free of bone. No scribed cut bellies shall be classed as standard. Clear Bellies, Square Cut and Seedless. — Shall be made from nice smooth sides of barrow hogs, after the back has been removed. Sows will be acceptable, provided that they are cut down, until the seed, if any, is removed. To be free of bone and trimmed square on all edges. No scribed cut, extremely long and narrow, or wide and short belly will be classed as standard. Branding.- — The packer's name, location, number of pieces and date of packing shall be branded on the head of each package of pickled meats, at time of packing. Also, on each package of lard shall be branded the month and year of packing such lard. Uniformity of Pickled Meats. — All pickled meats shall be sized when packed, the light, medium and heavy separately, as nearly as practicable. Dry Salt Meats Short Rib Sides. — Shall be made by splitting the hog through the backbone. The ham, shoulder and loose lard or fat to be taken off. The feather of the blade bone should not be removed, and no incision (pocket) shall be made in the side. Extra Short Clear Sides. — Shall be cut reasonably square at each end, the loin and spareribs to be removed, the breastbone cut out or sawed down level with the face of the side. The blade bone may be left in or removed. Extra Short Rib Sides. — Shall be made the same as extra short clear sides, except that the spareribs and breastbone shall be left in. Short Clear Sides. — Shall be reasonably square at each end, the back- bone and spareribs to be taken out, henchbone and breastbone sawed down smooth and even with the face of the side. 84 THE PACKERS' ENCYCLOPEDIA Light English Bi D. S. Rib Rack D. S. Fat Back PORK CUTS 85 Long Clear Sides. — Shall be cut reasonably square at the tail and shoulder ends, the neck taken ofif and smoothly trimmed, the backbone, ribs, bladebone, shoulder bones and leg bone removed, bench bone and breast bone sawed off or cut down level with the face of the side. Short Clear Backs. — Shall be made from the sides of smooth hogs, from which the bellies have been cut, backbone and ribs taken out, and the lean left on, tail bone sawed off even with the face of the meat, trimmed smooth, and reasonably squared on all edges. Rib Backs. — Shall be made the same as short clear backs, except that the spareribs shall be left in. Rough Backs. — Shall be made from short rib sides, from which the bellies have been removed ; all bones left in. Rib Bellies, — Shall be made from the side, after the back has been removed, reasonably square cut, and trimmed on all sides. Ribs and breastbone left in, and free of loose fat. No scribed cut bellies shall be classed as standard. Clear Bellies. — Shall be made from the side, after the back has been removed, reasonably square cut, and trimmed on all sides, and to be free of bone and loose fat. No scribed cut bellies shall be classed as standard. English Bellies. — Shall be made from nice smooth sides of barrow hogs, after the back has been removed. Sows may be used, however, provided the seed is cut out, and the width of the belly is in proportion to its length. All edges shall be trimmed square and all bones removed. No scribed cut bellies shall be classed as standard. Note. — Barrow bellies are preferable. Short Fat Backs. — Shall be made from the sides of well-fatted hogs, from which the bellies and loins have been removed. Bladebone cut off and practically free of lean. All edges to be reasonably squared, with the exception of the tail end, which shall be squared sufficiently to leave not more than a two (2) inch bevel on the corner. The width and thick- ness of the back shall be reasonably uniform its entire length. Regular Shoulders. — Shall be cut fairly close to the back part of the forearm joint, fat end butted, neckbone and ribs taken out, neck squared, breast flap trimmed off and foot to be cut off in or above the knee joint. Neiu Orleans Shoulders. — Shall be made the same as D. S. regular shoulders, except that they must be cut from one (1) inch to two (2) inches narrower, part of the neck left on, and the leg cut off below the knee joint. Regular Plates. — Shall be made from the fat end of the shoulder, with part of the bladebone left in, and the neck side squared. Clear Plates. — Shall be made from the fat end of the shoulder, with the bladebone removed and the neck side squared. Jowl Butts. — Shall be made from the jowl, slightly faced, and the loose pieces cut off. Wiltshire Sides. — Shall be made from nice smooth selected hogs. The shoulder, side and ham left together in one piece. The foreleg to be cut off at or above the knee joint, and the hind leg at or above the hock joint. The shoulder ribs, neckbone, backbone, aitchbone, skirt and 86 THE PACKERS' ENCYCLOPEDIA D. S. Short Rib D. S. Extra Short Rib D. S. Short Rib Lined for Mess Pork D. S. Cumberi.and Side PORK CUTS 87 loose fat to be removed. The breastbone to be sawed, or cut down, even with face of side. Neatly trimmed on belly and squared on the neck. Cumberland Sides. — Shall be made from nice smooth selected hogs, after the ham has been taken off. The leg cut ofif in or above the knee joint. The shoulder ribs, neckbone, backbone, skirt and loose fat removed. The breastbone sawed, or cut down, smooth and even with the face of the side. Neatly trimmed on the belly, and squared on ham and neck ends. Dublin Middles. — Shall be made from smooth light hogs. The side must be thin ; made the same as Cumberlands, except that the leg shall be cut off close to the breast. Long Rib Sides. — Shall be taken from smooth light hogs; made the same as Cumberlands, except that the bladebone must be removed, and the leg cut off close to the breast. Birmingham Sides. — Shall have the backbone, ribs and bladebone re- moved, pocket piece cut out and pocket nicely rounded, knucklebone left in, and leg cut off close to the breast. South Staffordshire Sides. — Shall be made the same as Birmingham, except loin taken out full to top of shoulder blade, leaving only a thin strip of lean along the back, knuckle left in, and leg cut off close to the breast. Yorkshire Sides. — Shall be made the same as Cumberlands, with ribs out. Irish Cut Sides. — Shall be made the same as long clears, with the knucklebone left in. English Short Clear Backs. — Shall be made from the sides of smooth hogs, from which the bellies have been removed, squared on all edges, lean left on and free from bone. English Rib Backs. — Shall be made the same as English short clear backs, except that the spareribs shall be left in. Long Cut Hams. — Shall be cut from the side by separating with a knife, the hip bone from the rump. Properly rounded out and foot taken off at, or above, the hock joint. The ham shall not be faced. Square Shoulders. — Shall be made from nice smooth hogs, and cut fully three (3) ribs wide through the gristle of the bladebone. The neck- bone, breast flap and ribs shall be removed, foot cut off at or above the knee joint, and squared on the neck and butt. South Staffordshire Hams. — Shall be cut short, hipbone taken out at socket joint, back unjointed at first joint below the hock joint. Manchester Hams. — Shall be made in all respects like the South Staffordshire hams, except that the hipbone must be left in. Backstrapping. — Backstrapping of side meats is not permissible. Uniformity of Boxed Meats. — In packing meats in boxes, the pieces shall be uniform in average, as nearly as practicable, in packages made to suit the different sizes. Green Meats In the sale of green meats, it is understood that "chilled" weights shall be delivered. 88 THE PACKERS' ENCYCLOPEDIA ^•»^- Skinned New York Shoulder Skinned Regular Shoulder New York Shoulder '•m^ Picnic New York Shoulder Rough Shoulder D. S. Regular Plate D. S. Clear Plate — Two Averages PORK CUTS 89 On sales of green hams, it is understood that hams from which the lean ones have been taken will not be considered a fair tender. Range of Green, Sweet Pickled and Dry Salt Meats No piece Aver- iVo piece No piece Aver- No piece lighter than age heavier than lighter than age heavier than 3 4 5 18 23 28 4 5 6 19 24 29 5 6 7 20 25 30 6 7 8 21 26 31 6 8 10 22 27 32 7 9 11 23 28 33 8 10 12 24 29 34 9 11 13 25 30 35 9 12 15 25 31 37 10 13 16 26 32 38 11 14 17 -^ 27 33 39 11 15 19 27 34 41 12 16 20 28 35 42 13 17 21 29 36 43 .14 18 22 29 Z7 45 15 19 23 30 38 46 16 20 24 31 39 47 16 21 26 32 40 48 17 22 27 33 41 49 It is understood that the above range is the limit from the actual average of the lot delivered. Packages Barrels. — Pork barrels shall be made of well-seasoned white, red or burr oak, white ash or birch, and maj^ be coated on the inside with refined paraffine wax, or other substance acceptable to the United States Depart- ment of Agriculture, a sufficient quantity only to be used to fill up the pores of the wood for the purpose of preventing soakage and leakage. Staves should be about H inch thick, 29 or 30 inches long; head about 18 inches, and the head about Ys, inches thick in center. Six galvanized iron hoops to be used, three on each end as follows : Head hoops, 1^ in. X 19 gauge; quarter hoops, P4 in. x 19 gauge; bilge hoops, VA inch x 19 gauge. Wood-bound barrels shall be hooped not less than eleven-sixteenths (11/16) of the surface, with hickory or white oak. Tierces for Pickled Meats. — Tierces for pickled meats shall be made of well-seasoned white, red or burr oak, white ash or birch, and may be coated on the inside with refined paraffine wax, or other substance ac- ceptable to the United States Department of Agriculture and suitable for use in the packing of pickled meats. In other respects the same specifica- tions as for lard tierces. Boxes. — Shall be made of good, sound lumber, dressed on both sides to a thickness of not less than 13/16 of an inch. To have good, strong hardwood, whitewood, or pine cleats outside, nailed and clinched to the top, bottom and sides of each end. Straps to be of iron or steel, aboul 90 THE PACKERS' ENCYCLOPEDIA Boston Butt Loin Butt Boneless Butt Loin Butt, Boneless Loin Butt, Bone In Picnic Butt Brisket Neck Bone Loin Butt Jowl Butt Bacon Squarf CURING PORK CUTS 91 Yz of an inch in width, to overlap about 6 inches on the side of the box, and nailed with ten-penny nails. Grading of Pork Meats Pork meats are graded usually according to weight. For instance, No. 1 hams are graded into 8, 10, 12, 14, 16-pound averages and sometimes into 16, 18 and 20's. Skinned hams are graded from the following aver- ages : 12/14, 14/16, 16/18, 18/20, 20/22, 22/24 pounds. Calas are graded in the following averages: 4/6, 6/8, 8/10, 10/12 pounds. No. 1 bellies for box cure are graded from 4/6, 6/8, 8/10, 10/12. Regular bellies are graded as follows: 6/8, 8/10, 10/12, 12/14, 14/16. Grading depends on sales policy and demand, and varies according to the locality and outlet for the product. In shipping sweet pickle and dry salt meats, the cars should always be bottom racked, and in warm weather side racked as well. The meat should be laid skin down, except for the top layer, which is laid skin up. CURING PORK CUTS The curing of pork cuts, though it has been practiced for a good many years, is still to a considerable extent an unknown science. This topic alone is big enough to occupy the subject matter of an entire book. In this treatise, however, brief mention will be made of the essential facts in the following order: First — Function of the curing ingredients. Second — Ordinary formulas for sweet pickle cure. Third — Formulas for dry curing. Fourth — Dry salt methods. Fifth^Formulas for exp,ort cures. In following the directions given it must be borne in mind that the formulas quoted may not meet with the approval of every curer; in fact, many different curing formulas are in use. Those given here are stand- ard with some of the best packers, and are reliable as to percentages, etc. Function of the Curing Ingredients. — Salt or sodium chloride is the oldest and most commonly used mineral salt to preserve meats. It is readily dissolved in water and penetrates muscular and fat tissues quickly. Besides having valuable keeping qualities, it adds a flavor to the product and supplies a mineral salt which the human body craves. The using of ground rock salt for making sweet pickle is the predominant practice among American meat packers. The question of the kind of salt to use hinges solely on the cost and the purity of the article. Sugar is a second curing ingredient, which is used generally on the higher quality cuts. Sugar is used principally to temper the saltiness of the meat and to add to the flavor of the product. Sugar provides the medium for certain chemical processes — the starting of fermentations and the production of acids and other by-products which produce the desirable flavor. If the price is right, refiners' sirup may be used to advantage to re- place sugar. This sirup usually runs 56% or under in sugar content, and the amount used should depend upon this. Care should be taken to see 92 THE PACKERS' ENCYCLOPEDIA that it does not run too high in ash content, as over six per cent will generally produce a bitter flavor. Either saltpeter or nitrate of soda, closely-related mineral salts, are used to perform the following functions : First — Preserve the red of the meat. Second — There is a current opinion that they act to preserve proper condition of the meat. The most important function of either of these salts, however, is to preserve the red color of the meat. Nitrate of soda is 16% stronger than saltpeter ; i. e., 84 lbs. of nitrate will do as much curing as 100 lbs. of saltpeter. Nitrate of soda gives satisfactory results if care is used as to proportions. Saltpeter, however, is still being used by many packers as a curing agent. Borax is a meat preservative which is used on export meats only, a Government regulation forbidding its use on meats to be consumed in the United States. Details of the use of borax are given elsewhere in this chapter. Formulas for Sweet Pickle Cure This cure is used on all fancy cuts of ham and bacon and also shoul- ders. The method of making sweet pickle solution is as follows : Pass pure water through a salt leaching bed, best located under the dock adjacent to the salt bins, the usual size of which is 5x5x4 ft. From here it goes to a settling vat of 2,000 to 5,000 gallons capacity, where it should be settled over night. From the settling vat it is pumped or gravi- tated to the formulating vats above the curing cellar level. For the amount of salt required to make given strengths of pickle, refer to salinometer table later on in this chapter. The solution thus made will give approximately 100 degree pickle, which is reduced to 70 degrees as tested by the salinometer. To this solution, for the fancy sugar-cured meats, may be added 27 lbs. of brown sugar, although for the lower grade meats approximately one-half this amount may be used, or 14 lbs. Four pounds of nitrate of soda or its equivalent in saltpeter should also be added per 100 gallons, care being taken, if nitrate of soda is used, to see that it has dissolved thoroughly, as it does not dissolve as quickly as saltpeter. The nitrate and sugar are usually dissolved together in brine. Finished pickle should show 70 to 75 degrees on the salinometer. Some packers use 80 degree pickle. As a safeguard for preserving meats, and in order to hasten curing, shoulders, hams, Calas, etc., should be pumped with 85 degree pickle con- taining 25 lbs. to 35 lbs. of nitrate per 100 gallons, or its equivalent in saltpeter, as follows : Hams 12-14 lbs. averaging 2 strokes Hams 14-16 lbs. averaging 3 strokes Hams 16 lbs. up averaging 4 strokes Shoulders 10-12 lbs. averaging 3 strokes Shoulders 12-14 lbs. averaging 4 strokes Shoulders 16-22 lbs. averaging 6 strokes Shoulders 22-37 lbs. averaging 7 strokes Calas 5-6 lbs. averaging 2 strokes Calas 6-8 lbs. averaging 3 strokes Calas 8-12 lbs. averaging 4 strokes CURING PORK CUTS 93 The needle should be inserted so as to deliver the pickle in the region of the joint and down the shank. Three ounces of pickle should be dis- charged at each stroke. Overhauling. — A standard wooden curing vat will hold approximately 1,450 lbs. of meat, which requires about 75 gallons of pickle to cure, except for such cuts as are cured in 30 days or less, in which case the over- hauling should take place on the third, tenth and twentieth days. Over- hauling usually is done on the fifth, fifteenth and thirtieth days. Over- hauling makes thorough pickling certain and increases the weight. The curing, of course, is done at a temperature of 36° to 38° F. Hams will gain from five to six per cent in curing, and bellies as much as ten per cent in pickle. It usually requires from 55 to 100 days to thoroughly cure hams, depending on the weight, from 35 to 45 to cure Calas, and approximately 20 to 25 days for bellies. Dry Curing and Dry Salt Methods Dry curing is the using of mineral salts direct upon the meat, the cure being effected by absorption of these mineral salts by the native moisture in the meat. This plan is usually carried out when curing fancy bellies, brisket pieces and jowl butts in boxes, and is known as the box cure. A satisfactory formula for high grade sugar cured meats (box cure) is as follows: Salt, 70%; granulated sugar, 25%; saltpeter, 5%. Cover the pork with this mixture, using 5%, or 5 lbs. per 100 lbs. of meat, and pack tightly in a galvanized iron lined box. The cure on high-grade bellies will be effected in twenty-five days. The dry cure is not ordinarily used on hams and shoulders. Dry Salt Methods. — ^Long-cut hams for export, ribs, sides and fat backs are cured in dry salt. This is done merely by rubbing salt well into the cuts and packing them in the curing cellar, well surrounded by this ingredient. Bellies will cure in this way in from 18 to 20 days. A gain of 2% may be made by pickling the cuts ten to fifteen days before dry salting. Overhauling. — The bulk should be broken and the cuts re-rubbed in salt and replied at about twenty days, with the possible exception of fat backs, which may be allowed to go unturned for a somewhat longer time. It is important during the period of storage, which, in the case of D. S. meats, may extend to six months or longer, that frequent inspection be made, and where the meats are bare of salt another overhauling given, or where there are any signs of sliming or purging at the ends, a thorough rubbing of salt be applied. Dry salt meats, if smoked, are soaked from one to six hours, depend- ing on the age, before going to the smoke house. Formulas for Export Cures. — On sweet pickle cuts which are to ba exported, the very best sugar cure is generally used. The dry salt cure is used on many export cuts, particularly side meats. In curing for export, figure a day to a pound on dry salt meats, ex- cept on Wiltshires, which run one-half day to the pound, and for sweet pickle meats figure two days to a pound. 94 THE PACKERS' ENCYCLOPEDIA Curing Wiltshires. — On Wiltshire sides special care must be exercised. The following is a good guide to use in curing this particular export cut: Pump with the same pumping pickle used for domestic cuts, using at each stroke two ounces of pickle as follows : Shoulders, 3 strokes ; loin, 3 strokes ; ham, 4 strokes. Curing formula : Refined salt, 95% ; salt- peter or nitrate of soda, 5%. Before applying the curing formula pass the product through a 100° brine. Apply 6% of the curing mixture, rubbing well over face and side. Pile the sides twelve to fourteen pieces high. The temperature of the curing room should be 36" to 40°. Overhaul in ten to fifteen days. If the meat is not to be shipped as soon as cured, postpone overhauling tb fifteen days. Apply straight salt at the time of overhauling. Use the curing ages given above. Packing English Meats. — Borax is used in the packing of English meats. The usual plan is to rub five to six pounds of borax on the meat which will be put into one box, which usually runs from five to six hun- dred pounds of meat. Before shipping cuts of this kind, they are gen- erally allowed to age a little longer than domestic meats. It is the aim of the British Government not to allow an excess of ^ of 1 per cent of borax in the meat ; so if the meats are aged a little longer there will be no danger of too much absorption of the borax in transit, as the meat will have already absorbed the salt used in the curing. General Curing Information Generally speaking, four days per pound of ham is a rough guide to use in figuring minimum curing ages and dates for smoking. For in- stance, a 15-lb. ham will cure in sixty days in sweet pickle cure. This may vary in different sections of the country, depending on local condi- tions and methods of handling, which must be determined by the super- intendents. In dry salt curing, two days per pound of meat is a good guide to follow on domestic meats. Holding Green Meats. — Should the time of marketing curing meats be delayed, the various cuts may be held in cure by back-packing. For instance, in the case of hams, they may be pulled from the curing vats five days under cure, put into tierces, covered with 40° to 50° pickle, and then put into freezer temperatures of 5° above zero or lower. Back-packing, however, is a custom which has died down somewhat, the modern method being to freeze surplus green hams 72 hours at a temperature of five to twelve degrees below zero; at the end of that time transfer to a freezer at 12° above zero. When the trade demands make it necessary to take them out of the freezer, put them into cure. Freezer hams will cure in 30% less time than hams from the block. This means that a 14 to 16-lb. averaging ham put into cure requires 65 to 70 days, while the freezer ham of the same weight will cure in 40 days. If a packing plant has not sufficient freezer space, but considerable space around 12° to 15° above, the practical thing to do is to back-pack these hams, cover them with 40° pickle and put them into this space. It CURING PORK CUTS 95 must be remembered, however, that meats will continue to cure at 15 deg. Fahr. Curing Periods. — A useful table showing the time required for curing different cuts is as follows : Sweet Pickle Meats : Extra Light Hams, 10 lbs. and down 50 days Extra Light Hams, 10 to 14 lbs 55 days Extra Medium Hams, 15 to 18 lbs 65 days Extra Heavy Hams, 18 to 23 lbs 75 days Fancy Skinned Hams 65 days Heavier Skinned Hams 65 to 70 days Light Shoulders 35 days Cala Hams, 9 to 11 lbs 40 days Cala Hams, 11 lbs. and up 55 days New York Shoulders, 10 to 12 lbs 45 days Sweet Pickle Ribs .25 days Extra Light Bellies, 10 lbs. and down 20 days Light Bellies 25 days Heavy Bellies 30 days Dry Salt Meats: Fancy Bellies 20 days 10 to 12 lbs. average Bellies 28 days 14 to 16 lbs. average Bellies 28 days 16 to 18 lbs. average Bellies 32 days 18 to 20 lbs. average Bellies 32 days 20 to 25 lbs. average Bellies 35 days 25 to 30 lbs. average Bellies 40 days English Bellies 25 days Boneless Backs . . .' 30 days English Shoulders 50 days New Orleans Shoulders 40 days Calculating Weights of Meats. — In calculating the weights of sweet pickle meats to fill an order for a definite amount of pounds, one should allow 5 per cent increase as shown by the following example : Considering 20,000 lbs. as the known net weight, to find the gross weight, multiply by 1.05, equals 21,000 lbs., or gross weight. Considering 21,000 lbs. as the gross, to find the net divide by 105, equals 20,000 lbs., or the net weight. Drainage Allowances. — Following are the usual drainage allowances on meats coming directly out of pickle : Hams, 4 per cent ; calas, 5 per cent ; S. P. Bellies, 5 per cent. If drained for twenty-four hours or longer, an allowance of 2 per cent only is the usual practice. Recovery of Pickle. — Sweet pickle remaining in the vats after the curing process may be recovered and used again if proper care is exer- cised. Whether or not this will pay depends upon the amount of pickle available ; in other words, the size of the plant, as it would not pay the very small packer to put in the equipment to handle it unless the amount to be cared for was of sufficient quantity. Just how much can be saved by this process can best be determined 96 THE PACKERS' ENCYCLOPEDIA by each curer in his own peculiar situation, as it will vary according to the value of the ingredients used. Briefly, the process is as follows : The pickle is pumped from the curing vats by means of an electric- ally-driven piston pump connected lo a header to which is attached armored or wire-wound hose with a 2-inch brace, goose neck and strainer attached. The pickle is concentrated at some central point in the cellar of the build- ing, and then pumped to a point higher than the curing cellars, where it should be pasteurized at a temperature of 190° to 200° F. for an hour, in order to kill off the wild yeasts or other organisms that may have de- veloped, and which may later cause sour pickle. The operator will find that used or second pickle will not be as clear as first pickle unless the trouble is taken to pump it through a filter press, which is not absolutely necessary. The used pickle will vary in density It may have a salinometer read- ing of 50° to 70° or possibly more. Any coagulated albumen which may arise to the surface after pasteurization should be skimmed off. It should then be filtered, this latter operation being necessary in order to remove the coagulum. A chemical analysis should be made of this used pickle on every occasion after the recovery process has been started, in order that experi- ence may be gained as to just how much salt, sugar and saltpeter or nitrate of soda must be added in order to bring it up to normal. As a rule, used pickle is not utilized for curing the best grade of meats, but it is very good for curing all other grades. By calculating the amount of salt, sugar and saltpeter in the used pickle and finding its value at current market prices, and then deducting the interest and depreciation on the equipment necessary, the saving for each particular plant can be calculated very closely. Some of the larger packers also find that a sav- ing can be made by having pans underneath the point where the various cuts are pumped, so that the overflow also may be recovered. Brine Calculating Table For the convenience of curers the following table is presented, show- ing the specific gravity, per cent of salt, weight of a gallon of brine in pounds, and pounds of salt in a gallon of brine, compared to salimeter degrees from 40 to 100 inclusive : Wt. of a gal. Lbs. of salt of this brine irii gal. of Salimeter Baume Specific Per cent in lbs. of 7,000 brine of 231 degrees degrees gravity of salt grains each cubic inches 40 10.40 1.073 10.600 8.939 .947 41 10.66 1.075 10.865 8.955 .973 42 10.92 1.077 11.130 8.972 .998 43 11.18 1.079 11.395 8.989 1.024 44 11.44 1.081 11.660 9.005 1.050 45 11.70 1.083 11.925 1.072 1.075 46 11.96 1.085 12.190 9.039 1.101 47 12.22 1.087 12.455 9.055 1.127 48 12.48 1.089 12.720 9.072 1.154 49 12.74 1.091 12.985 9.089 1.180 SO 13.00 1.093 13.250 9.105 1.206 51 13.26 1.095 13.515 9.122 1.232 52 13.52 1.097 13.780 9.139 1.259 CURING PORK CUTS 97 Wt. of a gal. Lbs. of salt of this brine in gal. of Salimeter Baume Specific Per cent in lbs. of 7,000 brine of 231 degrees degrees gravity of salt grains each . cubic inches 53 13.78 1.100 14.045 9.164 1.287 54 14.04 1.102 14.310 9.180 1.313 55 14.30 1.104 14.575 9.197 1.340 56 14.56 1.106 14.840 9.214 1.367 57 14.82 1.108 15.105 9.230 1.394 58 15.08 1.110 15.370 9.247 1.421 59 15.34 1.112 15.635 9.264 1.448 60 15.60 1.114 15.900 9.280 1.475 61 15.86 1.116 16.165 9.297 1.502 62 16.12 1.118 16.430 9.314 1.530 63 16.38 1.121 16.695 9.339 1.559 64 16.64 1.123 16.960 9.355 1.586 65 16.90 1.125 17.225 9.372 1.614 66 17.16 1.127 17.490 9.389 1.642 67 17.42 1.129 17.755 9.405 1.670 68 17.68 1.131 18.020 9.422 1.697 69 17.94 1.133 18.285 9.439 1.725 70 18.20 1.136 18.550 9.464 1.755 71 18.46 1.138 18.815 9.480 1.783 72 18.72 1.140 19.080 9.497 1.812 73 18.98 1.142 19.345 9.514 1.840 74 19.24 1.144 19.610 9.530 1.868 75 19.50 1.147 19.875 9.555 1.899 76 19.76 1.149 20.140 9.572 1.927 77 20.02 1.151 20.405 9.580 1.956 78 20.28 1.154 20.670 9.614 1.987 79 20.54 1.156 20.935 9.630 2.016 80 20.80 1.158 21.200 9.647 2.045 81 21.06 1.160 21.465 9.664 2.074 82 21.32 1.163 21.730 9.689 2.105 83 21.58 1.165 21.995 9.705 2.134 84 21.84 1.167 22.260 9.722 2.164 85 22.10 1.170 22.525 9.747 2.195 86 22.36 , 1.172 22.790 9.764 2.225 87 22.62 1.175 23.055 9.780 2.256 88 22.88 1.177 23.320 9.805 2.286 89 23.14 1.179 23.585 9.822 2.316 90 23.40 1.182 23.850 9.847 2.348 91 23.66 1.184 23.115 9.864 2.378 92 23.92 1.186 24.380 9.880 2.408 93 24.18 1.189 24.645 9.905 2.441 94 24.44 1.191 24.910 9.922 2.471 95 24.70 1.194 25.175 9.947 2.504 96 24.96 1.196 25.440 9.964 2.534 97 25.22 1.198 25.705 9.980 2.565 98 25.48 1.201 25.970 10.005 2.598 99 25.74 1.203 26.235 10.022 2.629 100 26.00 1.205 26.500 10.039 2.660 98 THE PACKERS' ENCYCLOPEDIA SMOKEHOUSE OPERATION The smoking of sweet pickle and dry salt meats has long been a practice in order to preserve the meat and add a desirable flavor to it. The result is accomplished in two ways; first by reducing the moisture content; second, the meat absorbs some of the smoke fumes, which act as a preservative. Careless handling and smoking cause excessive shrinkages, while too hasty smoking may cause too much moisture to be retained in the meat. It is therefore difficult to set a definite standard as to the percentage meats should shrink in smokehouses. Many packers prefer to have a "A" — Layout of a Standard Packinghouse Smoke House firm piece of meat, and therefore do not watch the shrinkage too closely; while other packers have a trade which will be satisfied only with meats with a lot of moisture content. Therefore, a reduction in shrinkage on smoked products is not always desirable. It depends entirely upon the trade, and the final destination of the product. The sweet pickle meats just coming from the curing vats are soaked in 60 degree temperature water three minutes for each day they have been in pickle. For instance, hams that have been in cure from 60 to 80 days should be soaked from three to four hours. Hams that are 100 days old or older, and that have been held in the original pickle, should receive a change of water, two hours in the first and three hours in the SMOKEHOUSE OPERATION 99 second. After soaking, the meats are washed in kikewarm water of 90 to 100 degrees temperature, and are scraped so as to remove all traces of slime. They are then strung, branded and conveyed to the smokehouse to dry, overhead carriers of suitable design being used to avoid unneces- sary handling. Depending upon the destination of shipment and the kind of product, various lengths of time are used for smoking. Bacon is ordinarily smoked from 18 to 24 hours, hams from 24 to 30 hours, and sausage for a shorter 'B" — Another Smoke House Layout, Showing Bacon and Ham Car- riers IN Place time, generally 10 hours, while dried beef is smoked at a higher tem- perature, namely, about 135 degrees Fahrenheit for 85 to 90 hours. After smoking the meats should be handled as little as possible, as they will become greasy-looking and will lose the smoke color. The longer the meats are smoked, the greater will be the shrinkage ; therefore, the time of smoking and temperature should be watched very closely. 100 THE PACKERS' ENCYCLOPEDIA Should the meats be desired for immediate use, or if they are to be sent to a comparatively cool climate, a lighter smoke may be given. On the other hand, if they are to be subjected to more severe conditions, a longer smoking will be required. The shrinkage on smoked meats will vary from 6 to 15 per cent, depending a great deal on the gain in the curing process. If smoked meats upon being removed from the smokehouse are al- lowed to hang in a room of steady temperature, they will frequently gain shghtly in weight, but if left any length of time, say over 10 days, they will be apt to become moldy. As a rule, smoked meats are wrapped, packed and shipped immediately, according to the particular desires of the individual packer. Smokehouses The size and height of the smokehouse depends upon the capacity of the plant, and it should therefore be designed to meet the requirements of the individual plant, and the design and construction should be under the supervision of competent packing house engineers or architects, as it is very important that certain principles be followed in the construction. Walls of smokehouses should be at least 13 inches thick, so as to retain the heat as long as possible. Doors and openings should be of "C" — Circular Type of Smoke House sufficient width to allow the widest smokehouse carrier to pass easily through them. Double roof or a false ceiling is also required in climates where snow may rest on the smokehouse roof, as condensation may collect on the roof of the smokehouse. This can be prevented by a false ceiling. Wooden timbers should be avoided as supports for track hangers ; "I" or channel beams should be provided for this purpose. The tracking in smokehouses also should be arranged for the convenient handling of carriers. This is illustrated in Drawing "A." The narrow smokehouse is equipped with one track and dotted lines show the outlines of sausage carriers. Carriers hold from 600 to 1,200 pounds of meats and since the time of smoking is known, the number and capacities of smokehouses required may be easily figured out. Another smokehouse, shown in Drawing "B," is filled with bacon or ham carriers, from which capacity can be quickly computed. Types of Smokehouses. — The first illustration shows what may be termed standard packing-house smokehouses. They are divided from the main building by a corridor, which assists greatly in confining the smoke SMOKEHOUSE OPERATION 101 escaping from doors, and prevents it from entering the manufacturing rooms. When the smokehouses are only one story high, a large skylight in the roof and windows on each end of the corridor remove the smoke quickly. The drawing also shows the different track arrangement which may be used. Fire pits are usually from four to six feet below the first floor grate, and suitable draft openings should be provided in the fire pit doors to allow for proper regulation of draft. "D" — Continuous Operation Type of Smoke House In various parts of the country one finds different types of smoke- houses. One type is illustrated in Drawing "C." These smokehouses are of a circular type, with a stationary carrier on the inside, which is constantly revolving during the process of smoking. Another type of smokehouse is shown in Drawing "D." This type, it is claimed, is a great saver of floor space. It may be operated con- tinuously, as it is loaded on one side and the finished product taken out on the other side. This patented type of smokehouse may be built several stories high, depending upon the capacity of the plant, and one house twenty carriers high will have a capacity of approximately 1,000 pounds of sausage per hour. 102 THE PACKERS' ENCYCLOPEDIA Smoking Material. — Packers once considered hickory sawdust the best for smoking purposes, but for many years all kinds of sawdust have been used successfully, such as white wood, maple, birch, bass wood, cedar, cj^ress, etc. Woodjhat contains pitch or rosin, such as Southern pine, is_unfit for smoking meats. Gas has become a great factor in meat smoking. The easy control of temperature, often done automatically, the elimination of labor, and the saving of wood storage space, makes gas an ideal smoking element. In fact, gas-fired apparatus is coming into general use in many depart- ments of the packing house. The great majority of smokehouses are also equipped with steam coils to assist in cold weather in maintaining an even heat of 120 degrees Fahrenheit. Smoking by electricity is also being developed, but at this time (1922) the process is not far enough advanced to have been put into practice to any extent. HAM BONING AND COOKING Ham cooking is an important part of the operation of nearly every packing plant, and it is usually necessary for every packer to bone and cook a certain number of hams, according to the demands of his trade. Success in producing a first-class cooked ham depends upon three func- tions : Curing, boning and cooking. Curing. — Only newly-cured hams should be used for cooking, and many packers use a special mild cure for cooking hams. It is also good practice to soak the hams in water not over 80° F. temperature for 3 to 5 hours. Boning. — The next operation is the boning, which is very important, as the retail trade desires a ham which will give even and uniform slices on the slicing machines. In making the insertion on the face of the ham, to break the joint below the aitch bone, care should be used by the boner in not making the insertion too large, and in not making any bad cuts in the meat around the sucele bone or joint. Most ham boners think it is necessary to sever the lean meat just below the aitch bone in order to remove the small bone after the joint has been broken. If a thin boning knife is used, this lean meat can be raised from the bone and the bone pushed out where the insertion is made on the face of the ham, instead of being pulled out at the butt of the ham. The same care should be exercised in breaking the top joint and removing the shank bone. Many ham boners will cut the heavy toe sinew running along the shank bone with the chisel, then follow the shank bone toward the center joint. If the boner, in using the chisel, will not cut this sinew, but instead follow the shank bone closely down to the joint, he will find this heavy sinew grows out from the joint in each shank and is tender at the base, and can be split very easily without lacerating the good lean meat in the shank. Grading or Sorting. — After boning the next important step is the HAM BONING AND COOKING 103 sorting of the hams, as the weight of the ham determines the time of cooking. It also saves time in handling, so that all hams of uniform weight may be cooked together. Cooking. — The cooking of the hams is done either in cooking vats equipped with live steam lines, or in cooking boxes with steam or vapor. It was once customary to cook hams which weighed when boned, fatted and wrapped over 12 pounds, for 30 minutes per pound at 165° F., and allowing 25 minutes for hams weighing less. The temperature of the water at the start would be 175° to 180° F., and was brought down to 165° F. It has been proven, however, that fast cooking has a tendency to in- crease the shrinkage. Tests under this method of cooking show the fol- lowing results : 6 hams, skin on, weight 57 lbs. 6 hams, skin on, weight 79 lbs. Cooked, weight 45 lbs. Cooked, weight 56 lbs. Shrinkage, 21 per cent. Shrinkage, 20 per cent. By using lower temperature and lengthening the time of cooking shrinkage can be reduced to 10 to 15 per cent. It is claimed by manu- facturers of vapor or steam cooking boxes that this method will save considerable shrinkage. It must also not be overlooked that in case skins are rendered into prime steam lard, proper credit should be given to the hams. It is also well to bear in mind, wherever temperatures of cooking are given, that they are based upon sea level, and in higher altitudes they should be changed accordingly. Pressing. — In wrapping hams for pressing and cooking, the ham should be placed lengthwise and the cloth pulled tightly together, so that the ends overlap and prevent the ham lengthening when under pressure. The pressing is done under either hand, air, steam or hydraulic pressure. Cooked hams are put in either round, square or oval containers, depending upon the demand of the trade. These containers are manu- factured in a variety of styles, and their use, together with that of steam or vapor cooking appliances, has worked a revolution in ham-cooking practice. LARD MANUFACTURE The three principal kinds of lard manufactured in American pack- ing plants are : first. Prime Steam Lard ; second. Kettle Rendered Lard ; third, Neutral Lard. The first requisite in making any kind of lard is absolute cleanliness in the handling of the product. This fact seems to be underestimated by a great many packers, but experience has proven that the very best product is turned out where it is handled in the most sanitary places, and by the most sanitary methods. Prime Steam Lard Ingredients. — Prime Steam Lard is made up of all edible killing fats not used for any other purpose. Some sweet pickle and dry salt fat scraps are also used in small quantities, at times. 104 THE PACKERS' ENCYCLOPEDIA W rti 60^3 !« '* .E .. Ji o '5 ** '^'> T3.S U u CJ3 «J o e ■" o a — H -o "- u 2 o •T3 U J- u O ~ dJ u oj v^ :> •=J3 « o o- (►, 1) 4J- *- ^ ^ V a u jj a =" •5*'-S « D"^ — i) c 6oO zi C ^ •2 boo ^ »>.S E O 0) LARD MANUFACTURE 105 It is well to bear in mind, however, that whenever sweet pickle or dry salt fats are used they should be washed thoroughly in cold water be- fore rendering, so as to take out as much of the salt as possible. Too much salty material will discolor the lard, as during the rendering process the salt will precipitate the fibre to the bottom of the tank and the steam will burn it, which naturally leaves a dark-colored effect on the product. The principal products which enter into prime steam lard are given here, and the list contains items which are classified according to large packinghouse practice. The small packer should be reminded that in his plant several of these items might be included in one, as the separating of fats in the small packing plant is, of course, not carried on to the same extent that it is in the large plant, and therefore the list is for general guidance only. It is as follows : 1. Bellies, snouts, lips and ears for sterilization. ~ - 2. Bones for sterilization. 3. Trimmings for sterilization. 4. Inside hog scrapings. 5. Head bones and jaw bones. 6. Sweet pickle ham trimmings. 7. Outside trimmings. 8. Hog stomach trimmings. 9. Caul fat. 10. Ruffle fat. 11. Head fat. 12. Fat from black guts. 13. Fats from sterilization heads. 14. Ham boiling vat skimmings. 15. Pigs' feet cooking skim- mings. 16. Skimmings from lard stor- age vats. 17. Ham trimmings from skin- ning hams. 18. Tongue trimmings. 19. Ham facings. 20. Kidney trimmings from can- ning department. 21. Bung gut fat. 22. Hashed gullets. 23. Ears. . 24. Liver trimmings. 25. Melt trimmings. 26. Pancreas gland. 27. Fresh pigs' feet bones from canning and sausage. 28. Neutral lard scrap. 29. Fat from fleshing machine. 30. Fresh and pickled ham bones. 31. Pickled fat and bones from canning. 32. Heart trimmings. ZZ. Back fat when tanked. 34. Leaf lard when tanked. 35. Dry salt trimmings. 36. Neck bones when tanked. 2)7. Back bones when tanked. 38. Trimmings from hams, shoulders, sides, jaws and heads. 39. Cracklings from refinery when tanked. 40. Skimmings from back fat skin washer. Rendering and Cooking. — The size of the steam rendering tanks used depends entirely upon the size and capacity of the plant. Standard sized tanks are from four to six feet in diameter, and from eight to sixteen feet high on the straight side. These tanks are equipped with cone bottoms and a ten or twelve-inch gate valve. All material which now enters the rendering tank should be thoroughly washed. Unless the material for rendering has a lot of natural water in it, it is very advisable to admit clean water through the bottom water connec- tion so that the cone is about half filled. It is standard practice in American packing plants to fill the bottom, or the cone of the tank, with green bones. This will prevent any fats from packing in the bottom of the tank and interfering with the free flow, of steam. 106 THE PACKERS' ENCYCLOPEDIA While the tanks are being loaded, and especially if the tanks are held open for any length of time, as is customary in small plants, the steam should be turned on just enough to keep the water hot. The tank should never be filled more than about four-fifths full of raw material, so as to allow plenty of room for "rolling" during the cook- ing process. After the tank has been charged, the man-hole must be secured tightly, and the tank is now ready for cooking. Steam should be turned on gradually until the proper pressure is on the tank. A reducing valve is very advisable on all rendering tanks, and it is common practice to cook under 40 pounds steam pressure. This seems- to be the standard in the majority of houses, but some prefer 35 pounds, while some cook under 45 pounds pressure. Although there is not a great variation on the pressure carried on rendering tanks for cooking, there is, however, a great difference of opinion among packing-house superintendents as to the time required for cooking lard. Many packers will cook a tank in three to four hours, while others recommend seven to nine hours for the same material. Actual tests, however, prove that the best results are obtained by cooking a longer time and at lower pressure — about 35 to 40 pounds. The valve on the exhaust pipe in the top of the tank is kept closed until the gauge shows the proper pressure on the tank. Then it is opened, slowly, for a few seconds, to allow a free exhaust of steam. Then it is closed down so as to allow just enough steam to exhaust into the air to carry away the gases freely. It is very important that a constant pressure be maintained during the cooking process ; and after the lard has cooked the required time the steam is shut off and the tank allowed to stand for a few minutes, and then the exhaust steam pipe should be slowly opened, which is in the manhead, being very careful that no lard passes off with the steam. After all the pressure has been released, the manhead can be taken off. Now the lard is allowed to stand in the tank for at least three hours. Fine salt is sprinkled over it while it is standing, to further settle and clarify it, and the lard is allowed to settle for about thirty minutes after the salt has been added. Drawing Off. — In drawing off the lard, the operator will try the bottom outlet valve on the side of the rendering tank. If clear lard flows from the valve, he goes ahead and runs off the lard through this valve into a small separator, from where it flows into the lard receiver. Some packers allow the lard to flow from the separator to a storage tank immediately, while others let it run into a large receiving tank equipped with steam coils to drive off any additional moisture which may be contained in the product. The latter method is recommended as being the most practical. Recent experiments and tests have proved that considerable lard can be wasted during this draw-off process. A lot of raw material, such as hog stomachs, neck pieces, etc., are usually found floating on the surface. These, of course, cannot pass through the small draw-off valve, with the result that they are usually dropped into the slush vat, where operators will try to LARD MANUFACTURE 10? recover additional lard from the dropped tankage. This, however, is verj difficult — especially as some operators raise their tanks with cold water. This has a tendency to congeal the fats, which makes it practically impossible to press them out. A patented apparatus, which is called a separator, has recently been placed on the market for the purpose of over- coming this obstacle. It has the advantage of preventing the lard from getting into the slush vats, thus decreasing the lard contents in the tankage and giving a larger yield all the way round. The lard in the receiving tank is kept there for several hours for further settling. These tanks are equipped with two outlets, near the bottom. The bottom outlet is used to draw off the bottom, or settlings, of the lard, which are kept in a cold place and added to the next tank of fat to be cooked. Prime Steam Lard has a very distinct cooked flavor, which is, of course, difficult to describe, but which is very familiar to all lard men. The quality of any finished product depends, to a large degree, on the care taken in handling the raw fat, and also in drawing off the finished product so that no tank water is mixed with the lard, the careful cooking of the rendering tank, and the elimination of all possible gases during the process of cooking. Refining. — The finished product is now drawn by gravity, or pumped, into the bleaching, or refining tank. The bleaching operation is accom- plished by the use of fuller's earth, which is a peculiar form of clay which has the properties necessary to absorb coloring matters in fats, providing such fats are in prime condition so that they will give up this coloring matter. This method of bleaching for edible purposes has supplanted practically aU chemical bleaching, and is used exclusively in the United States. Eng- lish fuller's earth is used more than domestic fuller's earth, but recently large domestic deposits of fuller's earth have been developed in the United States, and this earth is becoming an active competitor of the English product. After fuller's earth has been used once it is of no further value in a small plant, as its absorbing qualities are gone, and in small plants the earth is usually thrown away. Large refining plants, however, have found it profitable, if the price of lard and oil will justify it, to extract fuller's earth by means of a solvent process. The advisability of doing this can only be determined when the quantities of earth to be extracted are known. Refining kettles, or clay kettles, as they are commonly called, are heated by means of a double bottom and steam coils, to a temperature of 130 to 140 degrees, and the lard is violently agitated by compressed air. The pipe which supplies the air should run down to the bottom of the tank within a few inches of the lowest part. The quantity of fuller's earth to be used for refining depends upon the quality of the raw product. One-half to one per cent of fuller's earth is considered a good average for lard. After the fuller's earth has been added, the lard is thoroughly agi- tated for ten to fifteen minutes. This is accomplished by air or mechanical agitator; some operators pump the lard out of the bottom of the clay kettle and circulate it constantly. 108 THE PACKERS' ENCYCLOPEDIA After thorough agitation, the line which flows from the pump to the filter press is opened and some of the product run through the filter press. Tests, which are usually taken in a glass bottle, will show the operator if the lard is now thoroughly refined. It is customary, however, to allow the first lard which comes from the press to run back into the refining tank, until such time as the lard has come absolutely clear, and of the proper color. When the color is about suitable, further valves are opened and the refined product can be drawn either to the receiver, storage tank, or agitator. Fdltering. — The filter press, in this instance, is used for no other - purpose than to take out the fuller's earth from the lard. It is usually equipped with double press cloths, sewed together at center holes. In putting up the filter press for refining, the operator should watch carefully to see that the press cloths are all smooth where the plates come in contact with each other, as otherwise there may be a leak, no matter how, tight the press may be adjusted. It is also well to bear in mind that filter press cloths should always be dry, clean, and that they should be free from holes. After all lard has been pumped through the press, the valves that control the air pressure are opened slowly, to blow out as much of the refined lard as possible. This lard can be put with the finished product. Now the air is shut off and steam turned ir^to the press, but the lard which now blows out should be re-cooked, and not be turned into the finished product, as it may be scorched by the steam. The press is now allowed to stand and cool. Then the screws are loosened, the plates separated, so that air can circulate freely and the apparatus will dry. When the press is dry, the earth can be shaken out of the cloths very easily. Cooling Lard. — One of the most important points in the manufacture of lard is the proper handling of it after the raw product has been turned into lard ; that is, the drawing ofif of the product from either the storage tanks or the receiver. There are two standard methods used. One method is to run the lard over steel cylinders, with the lard leaving the storage or receiving tank at a temperature of from 100 to 130 degress Fahr. It may then be drawn from the picker box of the lard-cooling cylinder directly into the package. Some operators, however, prefer to draw off the lard from the cooling cylinders into the agitator, so that the man who draws off has a constant supply of lard to draw from, for unless there is a ready supply of lard which keeps the picker box constantly full of lard, there is a possibility that the operator may draw off lard too fast from this picker box, with the result that he may cause a lot of air to be mixed with the finished product in the packages, which is, of course, detrimental. There are various kinds of lard-cooling cylinders used today. In a few plants the lard is first cooled by running it over a roll cooled by well or lake water. Then it is run over a second roll, which is a brine roll. This method, however, is practiced only by those having very large capacities. LARD MANUFACTURE 109 The majority of rolls is use today are of the single or double cylinder type, and are usually equipped for brine circulation. Another type of roll is equipped with direct expansion coils, cooHng the brine which is sta- tionary in the cylinder; and still another type which has recently been placed on the market, is the direct expansion lard roll, in which the ammonia expands directly into the cooling cylinder. Advantages are claimed by the manufacturer of each type, which the purchaser may inves- tigate for himself. Large refiners usually have methods of their own in handhng lard, and it is rather difficult to describe a standard method for producing a product, because it must be turned out to suit the demand of the trade in a certain locality. Lard as it is demanded in certain states, must be of an entirely different color than what may required in other states. The lard roller is used primarily to give firmness and grain to the product. It is also commonly known that agitation has a great bearing upon the grain, but primarily upon the color of the product, and it is for this reason that various operators have different speeds on their picker box shafts. Wherever a fluffy or light lard is required, more rapid agita- tion is employed to accomplish this. The prime object in giving refined lard a sudden chill on the lard roll is to chill the lard before the stearine in the product has a chance to crystallize. The stearine, however, does slightly crystallize on the roll. But these crystals are so small that the grain is much finer than it would be if the lard had been allowed to cool slowly; and if the refined lard wasn't given a sudden chill, it would be as coarse in grain as an unre- fined product. Lard which eventually will be pressed should never be run over a lard roll, as the ]ard roll is intended to prevent the separation of the oil and stearine which form the component parts of lard. Brine rolls usually circulate from zero to ten above zero Fahr. and the lard, if run over from 110 to 130 degrees Fahr., will fall into the picker boxes at 40 to 50 degrees Fahr. Higher temperatures are em- ployed; as, for instance, if lard drops off of the rolls at 70 degrees, it is not only customery, but it is advisable, to use an agitator. The lard is now ready to be drawn off into the various packages, which range from one pound cartons to tierces. Stiffening Lard. — In some sections of the country considerable trouble is encountered in making lard of sufficient hardness to stand up under the climatic conditions. It is not permissible, under the regulations of the United States Bureau of Animal Industry, to add anything to lard except lard stearine, which may be used up to five per cent. This, of course, refers to inspected houses only. In certain sections of the country unin- spected houses are now adding as high as fifty per cent of tallow and beef fats to lard, which they either market under a trade name, or sell as a compound. However, these smaller packers have difficulty in dis- posing of their beef fats in any other way. Yields from Various Fats. — Lard yields from various averages as follows, depending upon the quality of the fat: 110 THE PACKERS' ENCYCLOPEDIA Products Per Cent Fresh ham fat 80 Fresh ham bones 20 Outside trimmings 70 Giblet fat 12 Mixed fat from shipping pigs 60 Pork loin bones . . . .- 20 Scrap leaf lard 90 Sweet pickle ham fat 75 Sweet pickle bellv trimmings from curing cellar 45 Fresh pork tongue trimmings 70 Dry -salt fat backs 75 Dry salt pork trimmings 55 Whole heads '. 30 Back bones 15 Blade bones 11 Knuckles 13 Pork cheek trimmings 39 Heart trimmings 15 Pig tails 18 Kettle Rendered Lard Products Per Cent Feet, hind and front 12 Leaf lard 94 Ham facings 75 Brisket bones 62 Frozen belly trimmings 60 Pork lips 10 Shoulder bones 20 Bung gut fat 35 Trimmed neck bones 15 Skins 10 Pork loin fat 90 Head bones 9' Head fat 35 Snouts 18 Sweet pickle outside fat 45 Lard skimmings 60 Jowl trimmings 63 Sweetbreads 55 Snout trimmings 18 Sterilized pork fat 70 Ingredients. — The products entering into kettle rendered lard are pure leaf, back fat, pork trimmings, caul and ruffle fat. The first two are used much more frequently than the others. * Chilling. — The leaf or back fat may be chilled before rendering; in fact, hashing and rendering are facilitated considerably if chilling is prac- ticed. The hasher generally will disintegrate the fiber more readily, and rendering will take place more quickly and a higher yield result, this being due, of course, to the fact that the fat shrinks upon chilling. Hashing. — A power hasher of large type is used for hashing. This hasher is generally equipped with a series of knives, so that disintegration will be thorough, and the fat is forced by means of the hasher through a half-inch plate, although a five-eighths inch plate is sometimes used. Rendering . — The hashed fat is then gravitated directly to the render- ing kettle, equipped with agitators which revolve about 16 to 20 times per minute. The rendering kettle may be of any size, the usual range in this respect being from three to six thousand pounds capacity. The kettle has a steam jacket which is capable of being subjected to 100 pounds steam pressure. The steam is turned on and the rendering takes place in two to three hours. Sometimes a longer time is required, depending upon the nature of the material. A good method of operation is this: Turn on steam to jacketed kettle with reducing valve set for 45 lbs. steam and start the center shaft revolving. Begin to hash the fat into the kettle, using any suitable hasher. The hashed fat should be about the size c^ hickory nuts. The more uniform the pieces to render the better will be the color of the lard, because the cracklings will cook uniformly and will brown together. When the kettle has cooked about two hours there will be a rise in temperature to about 230 degrees F. Increase the temperature of the LARD MANUFACTURE 111 steam by changing the reducing valve to 60 lbs. steam pressure and cook right up until the temperature of the lard reaches 255 degrees F. Settling and Filling. — ^After rendering a method generally used is this : The steam is turned off, the agitators are stopped, and the contents of kettle are allowed to settle for an hour or so, until the cracklings are well bedded in the bottom of the kettle. An objection to this method is that the lard loses its color and flavor because of remaining in the high heat of the rendering kettle. Another method is to drop the lard from the rendering kettle as soon as the craklings turn yellow (usually at a temperature of 255 degrees to 260 degrees Fahr.) into a shallow receiver, so that the high heat of rendering may be dissipated as soon as possible. In 20 to 30 minutes after running into this receiver, lard can be drained off clear and white, with good flavor. Elevation of a Typical Kettle-Rendered Lard Plant The lard is then carefuly siphoned off through two strainers — one ]4, inch and one of cheese cloth — into containers, and is filled directly into the final package without any further processing. The filling in the final packages is generally done in a refrigerated room, and the lard is chilled as quickly as possible. Yields. — The yield of kettle-rendered lard depends, of course, upon the raw material used. If made from pure leaf lard, a total yield of about 92% may be expected. If back fat and pork trimmings are used, the yield will vary from 80 to 85 per cent. Kettle-rendered lard has a flavor distinct and separate from prime steam lard. Lard Cracklings. — The remaining cracklings contain a large amount of lard which packers find it advantageous to recover. The majority of packing plants press their cracklings by either screw pressure or hydraulic pressure in curb presses. This method, as usually practiced, leaves anywhere from 15% to 35% of lard in the cracklings. 112 THE PACKERS' ENCYCLOPEDIA Another method used chiefly by large operators has been developed whereby the lard contents of the cracklings are reduced to a small per- centage. In this process cracklings are spread on an iron pan and allowed to drain and cool. This pan has a small steam coil under it for convenience in keeping the cracklings warm while draining. The cooling is continued until the cracklings lose their gummy, plastic condi- tion. Usually it is convenient to leave them over night. Cracklings are then slightly warmed and run through an Anderson expeller. The cracklings, under enormous pressure, emerge from the press in a continuous plastic sheet quite warm and pliable, which become brittle immediately upon cooling. In this condition the crackling is ground to any condition desired, either coarse for chicken feed, or it' can be ground still finer and made into flour. Cracklings thus handled contain about 6% to 7% of lard. Lard crackling flour can be used as an edible food product, such as potted meats and in sausage, or it can be made into a palatable bread with ordinary flour, by making a mixture of 1 pound of lard crackling flour with 6 pounds of wheat flour. Crackling flour has 84% to 86% protein; wheat flour contains about 11% protein. Butchers' Lard Butcher's lard is made from all edible lard scraps which are produced in meat shops. It is made generally by the butctver himself, by render- ing in an open kettle. Such lard, of course, varies in quality and hard- ness, depending up the kind of raw material used, and the care which is taken in preparing. The method of operation differs, depending upon the individual. Neutral Lard Neutral lard is made for use in oleomargarin. Two raw products, namely leaf and back fat, are used. Leaf lard will make what is known to the trade as a No. 1 Neutral, and back fat what is known as No. 2 Neutral. In either case the raw fat is chilled over night by hanging it over sticks at a temperature of about 34 degrees before hashing. Hashing and Rendering. — The hashing is accomplished in a way similar to that used in- hashing lard for kettle rendered purposes, although packers generally like to have the fiber disintegrated more thoroughly in the case of neutral lard, because the rendering is done at a much lower temperature. Neutral lard kettles are either tin, galvanized iron, or tank steel, and vary in size. The paddles have about 20 revolutions per minute, and the kettles are often equipped with bumpers on the side so that the larger pieces of fat may be broken up and melted easily. The only difference between the operations in making neutral and kettle lard is the fact that neutral lard is melted in a water-jacket kettle at low temperature. In kettle-rendered lard steam is turned on directly into the jacket and rendered at a very much higher temperature. Steam of about 5 pounds pressure, usually from an exhaust line, can be utilized to heat the water in^ the neutral lard kettle. LARD MANUFACTURE 113 In making No. 1 Neutral a temperature of 120 degrees F. is used. If the previous steps are carried out correctly and with care, the lard will be fairly free from the fiber in about an hour and a half's time. When the rendering is finished, the scrap will come to the top in a foamy mass, and after settling for 20 to 25 minutes, the neutral lard can be drained off from beneath, and after straining through cheese cloth may be filled into tierce and put into storage at 40 degrees Fahr. until ready for use by the oleomargarin manufacturer. The making of No. 2 Neutral, using back fat as a raw product, is accomplished in much the same manner, running the rendering tempera- ture, however, up to 125 to 130 degrees. To Get the Neutral Quality. — Neutral lard is clear in color and has no lard taste, but should be distinctly sweet and contain no foreign flavors or odors. It is especially desirable that no porky odor be pres- ent, and to accomplish this many packers have practiced the removing of the bungs during the first night in storage, a,llowing the tierces to lie on their sides over night, thus subjecting the greatest amount of lard surface possible to the air. Some makers of neutral lard render at a higher temperature, and salt the scrap to the bottom, drawing the lard ofl: at the top, but this does not produce the same high qualit}^ neutral as the other method described. A very good grain can be obtained by rolling tierces of neutral into a temperature of 70 degrees, leaving them there twenty-four hours and then into a cooler at temperature of 41 to 42 degrees. When handled in this way the neutral lard can be shipped in seven days. Never roll a tierce of neutral lard after standing three days, as it ruins the grain. It can be moved by a truck. Good neutral lard should be grainy and taste like hickory nuts. Yields. — Leaf lard made into neutral by the first method described will yield from 80 to 82% of neutral, and 10 to 12% of prime steam, the latter originating, of course, from the remaining scrap which has not been thoroughly rendered. No. 2 Neutral made frorq back fat varies greatly in yield, depending largely upon the quality of the fat, 70 to 75% being an average yield. Wet Neutral. — Some oleomargarin manufacturers make what is known as Wet Neutral. While this is not generally practiced by pack- ing plants, should a packer have a call for wet neutral, the method of manufacture is as follows : The chilled leaf lard is hashed and rendered in the usual wa^^ but at a temperature of about 135 degrees, and the neutral is run from the settling kettle into a vat of ice-cold water. It is then broken with a paddle until thoroughly chilled. When this is accomplished it is forked on to a drain table so that the excess water may be thrown off. It njay then be packed in tierces ; or better, it should be used immediately for incorporating in oleomargarin. Lard Oil and Stearine.— There is very little dii^erence in the pressing of lard in comparison with the other products mentioned here. The lard 114 THE PACKERS' ENCYCLOPEDIA is usually run through at a temperature of 40 to 45 degrees, and pressed in cloths. The lard stearine thus recovered is used frequently for stififening of lard of low titre. There are usually two qualities of lard oil made, No. 1 and No. 2. No. 1 is made from the better grade of fats, while the latter is usually made from condemned hogs ; the only diiiference is that No. 1 is edible and No. 2 is inedible. (See also Chapter IV, "Tallow and Grease Re- fining.") General Lard Information Operating Precautions. — Lard, like all other fats which in the process-, ing are heated, is susceptible to rapid deterioration unless everything is kept absolutely clean. It is also important that no moisture or fiber be left in the lard, as it will sour very quickly. Thorough settling at all stages of the process where settling occurs is important, and care should be taken in siphoning off the lard so that no part of a kettle bottom will be mixed in with the general run. Choice of materials, cleanliness, and proper temperature are the chief things to remember in connection with lard manufacture. In storing lard it may be held very nicely at a temperature of 35 to 40 degrees. Definition of Prime Steam Lard. — The Chicago Board of Trade (official) requirement is as follows: "Standard prime steam lard" shall be solely the product of the trimmings and other fat parts of hogs, rendered in tanks b}- the direct application of steam, and without subsequent change in grain or character by the use of agitators or other machinery, except as such change may unavoidably come from transportation. It must have proper color, flavor and soundness for keeping, and no material which has been salted must be included. The name and location of the renderer, the month and year of filling, and the grade of the lard shall be plainly branded on each package at time of filling. Each tierce shall be properly filled. Prime Steam Lard of superior quality as to color, flavor and body may be inspected as "prime steam lard, choice quality" and shall also be deliverable on contracts for "prime steam lard." Board of Trade Regulation for Lard Tierces. — Lard tierces shall be made of well-seasoned white, red or burr oak or white ash, and may be coated on the inside with silicate of soda, or other substance acceptable to the United States Department of Agriculture, a sufficient quantity only to be used to fill up the pores of the wood for the purpose of preventing soakage and leakage. Staves should be about 34 inches long with a head about 20^ inches, or about 33 inches long with a head about 21 inches. The tierces should contain not less than 360 pounds net, nor more than 392 pounds net. Staves to be chamf erred at the head and ajjout ^4 inch thick, head about 54 inch thick in center and ^A inch at bevel. At least 6 iron hoops to be used, three on each end l}i, V/i and l^i for head, quarter and bilge. Head hoops, 1?4 in. x 18 gauge; quarter hoops, 1^2 in. x 19 gauge; bilge hoops, 1^4 in. x 19 gauge. Wood-bound tierces shall be hooped not less than eleven-sixteenths (ih) of the surface, with hickory or white oak. HOG CASINGS 115 HOG CASINGS The hog offal department is a very important point in any packing plant, and it is here that large savings can be made by the proper han- dling of the product. Handling the Viscera. — The complete viscera which comes to the puller's table is treated as follows : First, the bung gut is pulled out, care being exercised when pulling not to break it. The paunch is then cut off, also the pluck. The pullers then strip off the long guts carefully so as not to break them. The ruffle fat is separated from the gut by breaking it with the left hand. Otherwise the fat will roll down on the casing, causing it to break. The ruffle fat and middle gut, which is used for chit- terlings to some extent, are then separated, the ruffle being sent to the prime steam lard tank, and the middle guts are washed and fatted by means of a fatting machine, if they are to be used for chitterlings. There is 8 feet or so which may be used for sausage casings if handled correctly. Stripping and Soaking. — When the pullers are about half way through a set, the gut is thrown over a rod to mark the middle of the set, then nine or ten sets are caught up about the middle of each, tied in a knot, stripped, put on a stick, and 10 bundles or 100 sets are put into a tierce or barrel. They are now placed in the cleaning room and allowed to soak in water at a temperature of about 75° in the winter; in the summer some ice is used. They are allowed to remain in the water for 24 hours, but should the water be too warm the casings will spoil, and will not have strength enough to withstand the pressure of the sliming machines. On the other hand, if the casings are too cold they will be brittle, and will be apt to break also. After the soaking process they are stripped again and allowed to remain in water at a temperature of 100 to 110° for three or four hours. A third stripping is then given in water at the same temperature, allow- ing them to stand for an hour and a half, and then the process is repeated just before they are put into the sliming machine. Sliming. — When feeding the machine each set should be imtied, and the portion of the gut which is somewhere near the center should be fed through the machine first, so that the helper can put the sets over a peg and still retain the center of the bunch. Feeding is an important work, and the spreader should watch his knives to see that they are not set too close to the drum, which may cut the casings. Also while the casings are passing through, the operator should keep stripping them so as to remove as much of the manure as possible, which prevents the weight in the gut causing it to break. Overclcaning. — The 100 sets are now caught on the other side of the machine and tied into one bundle, and put into cold water until such time as the overcleaners can get to them. The overcleaners take two or three bundles of 100 sets each, put them into a tub of water at a temperature of 95 to 100° F., and then the cleaning is done with the 116 THE PACKERS' ENCYCLOPEDIA back of a knife. This is necessary in order to remove all of the dirt left on the inside of the casing by the machine, also to cut out all holes larger than the size of a lead pencil, and to cut the ends square. Grading. — The next step is to put the casings in a grading tub at a temperature of 90°. Here they are graded into three classes : No. Ones, which are all lengths over 15 feet; No. Twos, which vary from 6 to 15 feet in length ; No. Threes, which run from 2Y2 to 6 feet in length. The extra wides are sorted out also, and after being graded they are sent to the bleaching tubs. Bleaching and Salting. — Clear water is used, the best results being obtamed when the water is around 55° F. Here they are left for 24- hours, each grade being tied in a separate bundle. After bleaching is complete they are sent to the salters, where the casings are measured in a small receptacle 3>2 inches deep and 7 inches in diameter. With this pan full of casings the bunch should weigh, including water, close to 2^ lbs. The casings are then thoroughly salted in rough salt and packed in pans for from 6 to 10 days. If left longer they may become too dry and the salt will fall off, or if taken out too soon they may not be cured properly. When the curing is complete they are taken out, the rough salt is shaken off, the knots are taken out and they are re-salted in fine 3X salt. At the time this is done the casings should have no odor, but should smell fresh and clean. If there is a disagreeable odor it is caused by either improper cleaning, insufficient curing, or from the fact that they were not bleached long enough. When re-packing for export shipment, it is well to pour a small quantity of water over the barrel to be repacked, so as to dampen the bunches, in order that they may hold the salt. This helps to keep the casings moist in transit. Specifications for Grading and Packing E.vport Hog Bungs should be 1 13/16" and over in diameter when inflated and measured by gauge approximately 18 to 20 inches from the crown. The general appearance of the bung, or size from that point to the crown, is a guide for the inspectors as to what kind of bung it should make. The bungs should be perfect as regards crown scores, reasonably perfect as regards tail scores, and should be free from holes 32 inches from the crown. In case there is a hole 32 inches from the crown and the tail of the bung is still on, it is satisfactory to put same into exports, but no bung is to be put into this selection which is less than 36 inches in length, and it is understood that bungs be full length whenever possible. Prime Hog Bungs. — The bungs should be 1 10/16" to 1 13/16" in diameter and 18 to 22 inches from the crown. The same rules as to selection, quality, etc., apply as for export bim^. Small Prime Hog Bungs. — These bungs should measure 1 7/16 to \^/s, inches in diameter and be 18 to 20 inches from the crown. The same rules govern as in exports. Skips. — These bungs to be 1 4/16 to 1 7/16 inches in diameter and IS HOG CASINGS 117 to 20 inches from the crown. Same rules apply as in case of other bungs. Broken Export Hog Bungs. — These bungs consist of all the export bungs which have been broken in handling, and should be at least 14 inches and up to 35 inches in length. They also include all the exports that have been cut near the crown so badly that they cannot be put into the regular export selection. The greatest care must be exercised on the killing floor to keep the percentage of cut exports down to a mini- mum. Every cut export hog bung means a loss of about 7 to 8 cents per piece. Broken Prime Hog Bungs. — These bungs consist of all the prime hog bungs which have been broken in handling. They must be at least 14 inches, and up to 35 inches in length They also include all primes that are cut near the crown so badly that they cannot be put in the regular prime selection. The percentage of cuts should be kept down to a minimum. Broken Small Prime Hog Bungs. — These bungs consist of all the small primes which measure from 14 to 35 inches in length, and all cut small primes. The percentage of these, too, should be kept at a minimum. Packing. — Exports, primes, small primes and skips to be packed in second-hand ham or lard tierces, which are full eight-hoop, iron-bound. Broken hog bungs may be packed in glucose tierces. All tierces must be thoroughly cleaned, overhauled and put in first-class condition before being used. Second-hand vinegar, whiskey or wine barrels must never be used as containers for hog bungs. The goods are to be put up as follows : Exports 400 pieces to the tierce Primes ,500 pieces to the tierce Small primes 600 pieces to the tierce Skips 700 pieces to the tierce Broken exports 550 pieces to the tierce Broken primes 650 pieces to the tierce All bungs should be so handled and packed that the tierce when opened will present a good appearance. This cannot be done unless, in pulling, the full length bung is saved and the bundles are well salted and thoroughly pickled when packed. Hog Bladders Hog bladders should have necks cut as long as possible, blow and trim all fat off as close as possible. Dry in a temperature about 110° to 115°. It is well to soften bladders before letting out air. Then grade as follows, taking measurement across widest part and not lengthwise : Small Hog Bladders measure 5 in. to 7 in., are tied 25 pieces to the bundle and packed 200 bundles or 5,000 pieces to the barrel. Mark "Small Hog Bladders." Medium Hog Bladders measure 7 in. to 9 in., are tied 25 pieces to the bundle, and packed 100 bundles or 2,500 pieces to the barrel. Mark "Medium Hog Bladders." Large Hog Bladders measure 9 in. and over, are tied 25 pieces to the bundle and packed 60 bundles or 1,500 .pieces to the barrel. Mark "Large Hog Bladders." 118 THE PACKERS' ENCYCLOPEDIA For export trade hog bladders are packed only in boxes ; the small and medium grades are packed 5,000 pieces to the box, and the large size 3,000 pieces to the box. Rules governing manufacturing and packing of hog casings. It is of the utmost importance that there be sufficient pullers to pull the gut care- fully and properly, so as to save as many casings as possible and avoid break- ing the gut. This often makes a difference of one or two hogs to the pound free-of-salt in the yield, so the great importance of having the work done efficiently will be appreciated. Next in importance is the cleaning of the casings. This must be done carefully, so that there are no dirty strings in any of the finished product. The heavy or stomach end (about a foot long) should not be left on, as buyers seriously object to it. The regular production of hog casings put up for sales stock must be in as long lengths as possible ; no piece should be less than 6 feet in length, and there should not be more than two 6- foot lengths in any one bundle. Hog casing stumps. For sausage room use from 2 to 6-foot lengths are put up and packed with 40 to 45% salt. It is very desirable that the per- centage of stumps be kept down to a minimum. Stumps put up for selling stock should be repacked with 60 to 65% salt. Packages. — All hog casing packages must be strictly cleaned and thor- oughly paraffined before being used, so as to avoid the casings being stained black by the natural acid contained in the sap of the lifmber in the packages. Specifications for putting up hog middle guts. These should be put up at least 73/2 feet to a set, each set to contain not more than 2 pieces. The narrow end measures \Y\ inches wide, and the wide end not over 4 inches The gut must be closely fatted and free from holes. It is absolutely neces- sary that all guts be thoroughly cleaned, as even the smallest particle of dirt will render them unfit for use in sausage rooms. After the dirt has been thoroughly removed they are to be chilled in ice water and packed in tierces of 150 to 200 sets each. Each tierce must be stenciled "Hog Middle Guts," and the contents shown on the other end of the tierce. After the hog middle guts are put up in tierces, as mentioned, they should be placed in cold storage so as to keep them in good condition. EDIBLE HOG OFFAL OR MISCELLANEOUS MEATS Following are specifications on edible hog-killing products coming from the oflfal floor : Trimmed pork cheek meat is the trimmed pork cheek meat with 35 per cent of the fat trimmed off and 5 per cent of the No. 2 pork cheek meat trimmed off. No. 2 pork cheek meat is the gland taken from the untrimmed pork cheek meat and should be free of fat. No. 1 jawbone trimmings consist of small lean pieces of meat taken from the lower jawbones. No. 2 jawbone meat is a small piece of meat taken from the lower jawbone and containing about 35% of fat. EDIBLE HOG OFFAL 119 Hog bung trimmings are the untrimmed bung gut trimmings. Untrimmed pig snouts are snouts containing the lean meat. Trimmed pig snouts are the snouts with the lean meat removed. Snout meat, which is self-explanatory, should contain about 20% of fat. Hog lips are lips taken from the lower jaws and must be free from hair. Pig ears should be free from hair and must not contain any part of the eardrum. Trimmed pork giblet meat is the trimmed pork giblet with 40% of tankage product trimmed off. Trimmed hog gullet trimmings is the pork gullet with 75% of tankage product removed. Jowl meat is a fat piece taken from the jowls, but which has streaks of lean running through it. These lean streaks are called "seam meat." Pig hearts are untrimmed and slit and with 11% of the blood and tankage product removed. Trimmed hog weasand meat is from weasands which have been split, thoroughly cleaned and with about 35% of the tankage product removed. Hog tripe scalded is the hog stomach split, turned, with lining trimmed off. This is put through a washer and then through a second washer with brushes. The fat is trimmed off and the stomach is then scalded for 15 minutes at boiling temperature. It should then be put in cold water and all the slime scraped off before using. PREPARATION OF PlffiS' FEET Both hind and front feet sometimes come from the killing floor with hair and toes on. To remove the toes, put them in water and bring to a temperature of 130° to 140°, agitate during heating, then take out a small quantity at a time and the toes easily can be pulled off. The feet should be shaved in the shaving machines, then singed, which removes the fine hair missed by the shaver ; then the feet are put in ice water. After thorough chilling the glands between the toes must be removed, as per U. S. Govern- ment requirements. Now they are ready for pickling in a salt pickle cure of 80° — in which there is 4^ oz. of saltpeter to each 100 lbs. of feet — for 20 days, at 40° F. The feet are then ready to be cooked, in a vat or a steam cooking box, the usual method being to turn on the steam slowly for about 3 hours, then chill them off by turning on cold water. They are then split in a splitting machine, the bone dust is washed off and they are packed in tierces in a 45-grain vinegar pickle. After 20 days they are ready to repack for shipment, fresh vinegar being added, also a few coriander seeds and bay leaves being used in the top of the tub or other package. The following test on a lot of front pigs' feet shows the yield which may be obtained in preparing them for vinegar pickle. The clean weight of the feet in the salt pickle was 3,635 lbs. Lbs. Per Cent Split feet 3,162 86.99 Bone dust 50 1.38 Prime steam lard 110 3.03 Shrink in cooking 313 8.60 Total 3,635 100.00 120 THE PACKERS' ENCYCLOPEDIA Choice n Good Medium ^ Common \ \\ ^\ \ Choice Good Medium Market Grades of Lambs Chapter III— SMALL STOCK MARKET CLASSES OF SHEEP AND LAMBS Sheep and lambs are classed according to their age and sex, and graded upon their condition, quality and conformation. Weights and fleece values are also very important factors in determining relative mar- ket values of animals falling within any one class. Other conditions — such as pelt values, grade and weight — being equal, the mutton breeds, adhering more closely to the approved mutton type and being of higher average dressing ability, usually outsell for slaughter the types produced primarily for wool. But at times, especially when wool is high, the con- dition of the wool market merits buyers' careful consideration of the relative pelt values of the two distinct types. Price differentials between shorn and wooled stock of the same class and grade are figured on a basis of pelt values. The classification for killing sheep and lambs tentatively adopted by the United States Bureau of Markets and Crop Estimates provides the following classes : Lambs, spring lambs, yearling wethers, wethers, ewes, and rams. As an aid in properly showing market values of various grades, the lamb and yearling wether classes are further divided as to weight. The terms used to define the relative merit of the different grades within the several classes are prime, choice, good, medium, common, cull, canner. On and after June 15, all offerings born in the spring of the previous year are classified as yearlings, and those in the current year as lambs. SHEEP KILLING While many small packers are not engaged in sheep killing, an outline is here given of the principal operations necessary for slaughtering and handling this class of livestock. Sheep are generally put over a hog hoist in pairs. The jugular vein is stuck, inserting the knife on the right side of the neck. After thorough bleeding, the face is skinned from forehead to nose, then the right leg is skinned outside and the foot removed. The tendons of the front legs are , cut and the joints in the front leg are broken just above the pastern. The animal is then hung by the left leg, the right being released, which gives opportunity for the right to be skinned outside and the foot removed. A little more of the skin is then removed from the inside of the hind legs, and ■ after this operation both hind and front legs are spread on the chain. A partial skinning of the neck comes next, after which the throat and neck are opened and the esophagus loosened, cut and tied. The front feet are then severed and the spreader removed. "Ripping down facing" is the next operation, which is the splitting of the pelt the full length of the belly. "Rumping" follows, which is the 121 122 THE PACKERS' ENCYCL0PEDL4 DRESSING SHEEP AND LAMBS 123 removing of the pelt from the hind legs, after which the pelt is loosened a little more from the belly. The tail is then skinned and the anus loosened and dropped. "Backing" follows, the pelt being pulled from the back and neck by hand. Finally the pelt is dropped completely by cutting from the head. Butchering. — The carcass is then washed and wiped thoroughly before the butchering proper commences. The breast bone is split with a heavy knife and wooden mallet, the abdominal cavity opened, and pizzles or mammary glands are removed, the caul pulled from the viscera and put into a separate box on the chain. The intestines are then pulled down, the bung gut fat pulled off and the casings removed. These casings are generally placed on a clean, water-washed table or a moving conveyor. The pluck and gullet are then cut out, after which the uterus and bladder are removed. A string about five inches long is inserted in the left hind leg; this is called "beating block." The carcasses are then tagged and the legs hung together and tied, and the head is severed. If the carcass is to be caul-dressed this is the point at which it occurs. The sweetbreads and thymus glands are then pulled out and the neck trimmed off. A galvanized iron rod, 12 inches by ^ inch, is used for pinning down necks. The forequarters are then washed and wiped and the carcass stamped. Next the front legs are skewered up, all skewers are then clipped and the carcasses weighed and sent immediately to the coolers. After the carcasses are thoroughly chilled the neck pins are removed. The cooler temperatures are the same as those used for chilling beef. Sheep Dressing Dressing. — There are two principal methods of sheep dressing : One is round dressing, in which the pluck is generally out, unless ordered other- wise, and no caul fat or back-sets or spreaders are used. A round-dressed sheep or lamb must be in very good condition. The second style, caul dressing, is used to a considerable extent, special styles of caul-dressing being practiced, depending upon the market to which the carcass is to be shipped. During the world war it became a general practice to dress everything round, in order that the caul fat might be saved for edible purposes, instead of finding its way to the butcher's scrap box. However, it is possible that caul dressing may become popular again, and for this reason a listing is here made of the various methods employed. Chicago style caul-dressing means that the carcass has the pluck in and two wooden back-sets or spreaders used. The Philadelphia style is the same as Chicago style, except the shanks are pinned close to the shoulders. The New York style is the same as Chicago, except the caul is put on in three pieces. The heavy end of the caul is put around the hind leg. In dies.sing Baltimore style, only one back-set is used and the pluck is left in. The Boston style consists of placing one back-set and cutting the ribs. Springfield, Mass., style is a combination of a round-dressed carcass with caul on. Light sheep are sometimes caul-dressed and the joints chopped off so that they will appear like lambs. These are called "choppers." Offal. — The offal from the sheep killing, after having the head meat. 124 THE PACKERS' ENCYCLOPEDIA hearts and livers separated (these products generally being used for sausage or sold fresh, or sometimes being frozen for future use), is graded as fol- lows before being sent to the tankhouse : For prime tallow, paunches, peck and rennets are hashed and cleaned ; cleaned sinkers, condemned sheep carcasses, condemned livers and plucks are also put into prime tallow. The pancreas glands, gullets, lights and trimmings, clean white guts, tongue trimmings and bung gut ends generally fall into a second grade of tallow. Lamb bags, bladders, floor pickings, condemned guts and catch-basin skim- mings from the sheep killing go to make up brown grease. The feet are put directly into a tank, which is to be cooked for tankage only and no grease removed. Tests on Sheep Yields Sheep carcasses will shrink about the same in the cooler as beef car- casses. From 2 to 2j/2 per cent shrinkage with a 48-hour chill is not uncommon. Here is a test on 16,216 sheep, which will give the reader a verj^ good idea of the offal yield which may be expected : Total Lbs. Per Head Lbs. Sheep heads 34,104 pounds 2.103 pounds Sheep livers 11,266 pounds .682 pounds Tongues for sweet pickle 4,324 pounds .265 pounds Hearts 4,497 pounds .277 pounds Cheek ineat 5,040 pounds .311 pounds No. 1 tallow for oleo 29,225 pounds 1.802 pounds No. 2 tallow for oleo 17,293 pounds 1.066 pounds Casings ; Approximateh- 90% saved Brains 2,299 pounds .142 pounds Plucks 939 pieces .058 pieces Lamb fries 81 pieces .005 pieces ' Tripe 71 pieces .004 pieces Sheep pelts 9,969 pieces Lamb pelts 4,940 pieces Broken pelts 1 piece Fall clipped pelts 1,306 pieces No. 2 rendered tallow 11,380 pounds .702 pounds Brown grease 12,875 pounds .794 pounds Dry tankage 28,291 pounds 1.745 pounds Dry blood 6,130 pounds .378 pounds Thyroid glands 2)2 pounds .002 pounds This test does not satisfactorily record the yield of inedible greases which should be obtained, as the greater percentage should go to prime tallow. Following is a test on one lamb, which weighed 76 lbs. before killing: Lbs. Per Cent Dressed carcass, edible 40 52.63 Head, edible 2i/^ 3.29 Ruffle fat, edible 54 .99 Pluck, edible 3^ 4.60 Casings, edible 2 2.63 Skin, inedible 11^ 15.13 Toes, inedible 1 1.31 Stomach, inedible li/< 1.98 Raw blood, inedible AVi 5.60 DRESSING SHEEP AND LAMBS 125 Scrap, inedible 1 • 1-31 Loss in dressing 8 10.53 Total 76^4 100.00 Total edible : 64.14% Total inedible 25.33% Loss in dressing 10.53% Total 100.00% As with cattle and hogs, the cost to kill varies, depending upon the capacity of the plant, labor conditions, etc. The labor cost at present (1921) in most sheep killing houses will run from 10 to 20c per head. CALVES The only difference in the dressing of veal calves from that of regu- lar beef is the fact that the hide is not taken off, the carcass is not split and care is taken to see that the neck is neatly trimmed. In order to make the veal carcass appear to good advantage, it is a good plan to give the carcass a thorough bath in warm water, using scrub brushes on the hide until it is thoroughly clean; then drying well before putting in the cooler. The offal from calves is handled in a manner similar to that of beef, which has been described in the first chapter of this section. Blood and Tankage Yields. — A standard for the blood and tankage yields from sheep and calves is as follows : Sheep, average live weight, 75 lbs. : Blood, .65 lb. ; tankage, .55 lb. ; concentrated tankage, .75 lb. Calves, average live weight, 150 lbs.: Blood, 1.20 lb.; tankage, .50 lb.; concentrated tankage, .75 lb. SHEEP CASINGS Sheep casings are the most important casings, because of the demand for them for musical strings, surgical ligatures, etc., causing them to be nmch higher in price than beef and hog casings. Their manufacture is similar to the process described under beef casings, except that sheep casings are much more susceptible to breakage, and considerable care must be used at every step. Following are specifications for manufacture and packing: Sheep casings should be pulled as carefully as possible and all gut under 6 feet in length should be tanked. They should be put up in bundles as follows : Wides, 15-16 inches and over wide, 90 yards long. Mediums, 12-16 to 15-16 inches wide, 120 yards long. Narrows, under 12-16 inches to be put up for gut strings. Wide and medium sheep casings should be put up in bundles, as yields can be more easily compared. CASINGS FROM CALVES AND YEARLINGS If casings from calves and yearlings are saved, they must be put up separately and sold for what they are. The trade does not relish receiv- ing calf rounds in the regular run of beef round casings. This manU' facture is similar to that of beef casings. 126 THE PACKERS' ENCYCLOPEDIA REMDEfW<5 TANKS V V SI VSfl TAT KS P?EIS TgACW-> CAR BLOOP RECeiVE-R BLOOD COOMtR V EW»P0RATOR| Q Q DRyER ,^H . CJJ TLJ Elevation of a Typical Tank House Chapter IV— INEDIBLE BY-PRODUCTS INEDIBLE TANK HOUSE The inedible tank house is not only one of the most interesting and vital parts of a packing plant, but it is one department which is frequently neglected. Equip7nent. — The tanks are made in various sizes, ranging from 4 to 6 feet in diameter, depending upon the size of the packing plant. Tanks with cone-shaped bottom, equipped with 8 or 10 inch gate valves, is the standard construction. The direct steam inlet should be just above the gate valve in the bottom of the tank, some packers preferring to have three or four small inlets instead of one large one. At the top of the tank the piping is arranged so that steam may be constant^ ejected into the exhaust line through a check valve which is weighted ; also it is equipped so that the steam may be discharged direct when "blow- ing off" the tank. The other equipment consists of a slush box, or receptacle beneath the tank, to receive the remaining tankage and tank water after the tallow or grease has been drawn off ; tank water storage vats, where the tank water may be cooked and grease recovered ; and tallow or grease vats, to receive those products ; and hydraulic presses, to press the tankage so that it may be dried in a steam or direct-heat dryer. In all except very small packing plants the evaporation of the tank water has been found to be a profitable source of income, provided exhaust steam and water are plentiful. Therefore many tank houses are equipped with evaporators. Removing Tank House Odors. — If the packing plant is located in or near a city, condensers have been found necessary in order to eliminate tank house odors. Some packing plants have even found it necessarj^ to go to the extent of washing the air from the tank house by drawing it out with fans and forcing it through a scrubber or spray. As mentioned later on in this book, the location of a packing plant has considerable bearing upon the construction of the tankhouse so as to eliminate the objectionable odors which otherwise would arise from this building. Numerous methods have been devised, such as flues in the walls for removing obnoxious odors, special condensers and burners for the non-condensible gases, so as to make the plant as sanitary as possible. Recently a new process, which the inventor claims is very effective, has been developed. The principle is based on the introduction of a sterilizing agent into the tankage before and after cooking. The agent used is sulphur-dioxide gas, produced by burning yellow sulphur in a 127 128 THE PACKERS' ENCYCLOPEDIA rotary burner. By means of a specially-designed mixing device the gas is mixed with live steam, and this mixture is passed directly into the tankage. The exhaust from the tank is thus made odorless, it being claimed that all the sulphur gas has been absorbed in passing through the tankage. It is claimed that when the hot sulphur gases mix with live steam it gives a superheating effect, so that the entire mass of tankage is heated up to a cooking temperature in a short time. The elimination of odors by the gas treatment is due to the fact that the majority of the putrefying bacteria in the tankage are destroyed by the germicidal sulphur gas. The mixture disseminates readily through- out- the tankage, and the entire mass is well impregnated and sterilized, in from IS to 20 minutes. As stated, the tank is "gassed" before and after cooking, so as to insure a permanent elimination of odors before the tankage is dropped. Blow System of Handling Tankage. — Several packing plants have found it advantageous to use what is called the blow system of han- dling tankage. Long sweep bend 8-inch pipe is connected to the tank at the bottom of the cone just below a quick-opening gate valve. This pipe may lead to a department a few hundred feet away from the rendering plant, this department usually containing slush and tank- water receiving receptacles, tankage presses and tank-water holding vats. After the lard, tallow, or grease has been removed from the rendering tanks, the heads are placed in the tanks, and either steam or air pressure is then turned into the tank at the top. When the pres- sure reaches from 25 to 40 lbs., depending upon the distance which the tankage and remaining tank water is to be blown, the gate valve is opened quickly and the entire contents are discharged a few hundred feet away within a few seconds time. The advantages of this system are : First, the rendering tanks may be placed at convenient levels with the offal floors, making charging easy; second, when placed at these levels it does not crowd the head room where the presses, etc., are located, which is a fault in very many packing plants ; third, the cooking of the tank water and the pressing of the blood and tankage is removed some distance from the packing plant, and obnoxious odors in the vicinity of the food departments are thereby avoided ; fourth, the method of transfer is rapid and economical. The whole tank house should be arranged, as far as possible, to accommodate the gravity system, the charging floor generally being on a level with or beneath the offal floors. The elimination of conveyors and other such equipment is desirable. Grading. — The grading of the products going into the tank is very important, in order that the largest amount of high-grade tallows and greases may be recovered. Careless grading may spoil a large quantity of high-grade grease or tallow, thereby decreasing the sale price three or four cents per pound. The grading of inedible beef products has been described in the Cattle Chapter under Tallows. The grading of inedible hog products INEDIBLE TANK HOUSE 129 here outlined is that which is followed in a general way by the larger packers, and which is, of course, for general guidance only. For white grease the following products may be used : Condemned fats ; tonsils ; bung guts ; skips or thin small casings ; eye lashes ; bad kidneys ; trimmings from ham facings ; pizzles ; scrap from splitters ; vaginas ; bladder fat ; gut and paunch fat skimmings ; skimmings from sterilizing machines ; ground bones from head, ear trimmings ; skull bone trimmings ; skull bones and lard heads from retaining room ; ear tubes ; broken gall bags ; floor scrap and condemned pieces from cutting floor ; scrap from curing cellars ; condemned hogs ; dead hogs ; condemned head bones; pork tongue trimmings; condemned tongues; rejected sausage casings ; stomach trimmings ; clean floor pickings ; and fresh and clean catch-basin skimmings. All products not fresh or clean enough for white grease must go into a lower grade; sometimes the lower grade is. good enough for yellow, and other times it will classify only a brown grease. The usual chemical standards for the greases are as follows, the standards for tallow having been given in the Cattle Chapter : A White Grease. — Titre 39.5 ; free acid not over 3 per cent. B White Grease. — Titre 39.5 ; free acid not over 5 to 7 per cent. Yellow Grease. — Free acid, 10 to 15 per cent. Brown Grease. — No standard on titre; free acid 25 per cent or under. Rendering The various products after being graded as suggested are put into the rendering tank, the head is closed and the steam turned on. The pressure should be maintained at 35 to 40 lb. for from 7 to 9 hours for most products, depending upon the material which is being cooked. When cooking livers alone, or something of that kind in which there is no grease, only three-fourths of an hour under pressure is necessary. After complete rendering, let the tank settle well. It is sometimes necessary to blow off the tank — that is, open the pet cock in the head — when the pressure gets very low, should one be in a hurry to empty the tank and make it available for more raw material. The tallow or grease, as the case may be, is either raised or lowered to the draw-off valve by the addition to or removal of tank water from the bottom of the tank. It has been found that a 4-inch or 6-inch floater draw-off valve is a valuable addition to tank house equipment, as it gives the operator a chance to keep separate any floaters on the top of the grease which may not be thoroughly rendered so that- they can be reworked in the next tank. Tallow or grease which is drawn off is first passed through a water-settling device before entering the storage tanks. The tankage and tank water is dropped to slush boxes where it is re-cooked and is skimmed before it is pressed, so as to recover the maximum amount of grease before pressing. Just previous to press- ing, any remaining water in the slush box is drained to the tank water storage vats. There should be sufficient tank water storage to allow cooking to go on for at least 24 hours, so that the maximum amount of 130 THE PACKERS' ENCYCLOPEDIA grease may be recovered. It is lost entirely, of course, for grease pur- poses once it passes into the evaporators. Pressing. — The pressing of tankage is an important part of the pro- cess. The tankage should be kept very hot throughout. The cheeses should be made thin, so that there will be plenty of draining surface. A 2-inch thickness of cheese when the press is filled will press down to a half inch in thickness. After the hot tankage is put into the hydraulic press the pressure is turned on slowly, and while the ram is traveling up or down a small stream of very hot tank water, which has been thoroughly cooked and. skimmed, should be played on the edges of the cheeses, in order to wash off any grease or tallow that may have congealed, thereby keeping the drainage surface open and giving in all the best pressing results. Com- plete pressure should be applied finally before the press is emptied. The pressed tankage should run 45 per cent in moisture and 5 to 7 per cent of fat on a 10 per cent dry basis. The raw material which is put into the tank determines the quality of the tankage. Ordinary beef tankage containing little bone will run from 9 to 10 per cent -of ammonia, while hog tankage, bone excluded, will run 7 to 8 per cent ammonia. Should bones be in the tankage there will be a considerable percentage of bone phosphate of lime, although this runs rather low in ordinary tankage. The drainage from the presses runs very high in grease, and this material should not be allowed to escape into the sewer, but should be saved and recooked in the rendering tank in order to recover the grease. Or better, if first run through a catch basin the grease may be collected and put into the tank, and the fine solids will be trapped so they can be pressed with the coarser tankage, and will not keep up continuous circu- lation because of the method used. If the tank water is evaporated in the same room, or in the base- ment of the tank house, it is important that there be no sewer outlet whatever. No fresh water should be used in a tank house, as all the floors can be washed down and thoroughly cleaned with cooked tank water. If there is a sewer outlet, some of this valuable material is apt to escape, either by accident or otherwise. Inedible Tankage Yields The following tests on the yields of various products which may be obtained by rendering in the inedible tanks will be of interest to all superintendents and tankhouse men. A^o. 1 IVhite Grease Test. — Test on 5,600 hogs to find the yield of No. 1 white grease. In addition to the regular inedible offal, the follow- ing pieces were rendered : 1 dead hog, 28 condemned hogs, 30 con- demned heads. The white grease recovered in this test amounted to 15,300 lbs., or 2.73 lb. per hog. Yellow Grease Test. — The following is a test on 3,432 hogs to find the yield of yellow grease : INEDIBLE TANKAGE YIELDS 131 Products to Tank Total Lb. Lb. per Hog Pig bags 6,243 1.819 Lungs 5,141 1.498 Catch basin skimmings 4,257 1.240 Floor scrap 662 .193 Total green product 16,303 4.750 Yield of yellow grease 1,320 .39 Tallow Yields. — The following test is one which indicates in a general way the yield of tallows which are obtained from cattle : Edible tallow 1.13 lb. per head Prime tallow 4.41 lb. per head No. 2 tallow 95 lb. per head Brown grease 1.23 lb. per head Total 7.72 lb. per head The tallow from calves is indicated by the following test : No. 1 tallow 45 lb. per head Brown grease 65 lb. per head The tallow yield from sheep is indicated by the following test : No. 1 tallow 19 lb. per head No. 2 tallow 28 lb. per head Brown grease 19 lb. per head Tests on Condemned Offal. — The following jneld of condemned viscera has an important bearing, as it is necessary to know this in order to calculate the losses on condemned cattle : Green product tanked: 14 sets viscera, 8 paunches, 16 sets guts, 68 pieces liver. Total weight 9,563 lb. Yield No. 2 tallow 701 lb. or 7.33%. Pressed tankage (10% moisture basis) 769 lb., or 8.04%. In addition, of course, there was a yield of tank water, which, depend- ing on the individual case, should be analyzed and its value calculated in determining the value of the offal. Following is a test on condemned hog viscera : 192 sets Weight 4,430 lb. Yield No. 2 white grease 340 lb. or 7.67%. Pressed tankage (10% moisture basis) 204 lb. or 4.60%. The value of the tank water in- this case should be determined and enter into the calculation also. Tank Water Evaporation Following is a table prepared for superintendents and tankhouse men showing the Beaume, the per cent of solids, the per cent of water, the 132 THE PACKERS' ENCYCLOPEDIA weight per cubic foot of water, and the weight per gallon of tank water at a temperature of 150° Fahr. Table for Tank Water at 150° Fahr. Beaume % Solids % Water Wt. Cubic Poor H2O Wt.Gal 1 1.9 98.1 62.14 8.3 2 3.83 96.17 62.46 8.34 3 5.77 94.23 62.79 8.39 4 7.77 92.23 63.11 8.43 5 9.85 90.15 63.43 8.47 6 11.93 88.07 63.91 8.54 7 14.04 85.96 64.40 8.60 8 16.19 83.81 64.89 8.67 9 18.38 81.62 65.38 8.73 10 20.6 79.4 65.87 8.8 11 22.71 77.29 66.39 8.87 12 24.84 75.16 66.92 8.94 13 26.97 73.03 67.44 9.01 14 29.11 70.89 67.97 9.08 15 31.27 68.73 68.49 9.15 16 33.58 66.45 69.05 9.23 17 35.88 64.12 69.61 9.3 18 38.22 61.78 70.17 9.37 19 40.59 59.41 70.72 9.45 20 42.98 57.02 71.28 9.52 21 45.11 54.89 71.89 9.6 22 47.24 52.76 72.79 9.68 23 49.37 50.63 73.09 9.77 24 51.5 48.5 73.7 9.85 25 53.63 46.37 74.3 9.93 26 56.31 43.69 74.95 10.01 27 .59.04 40.96 75.6 10.1 28 61.8 38.2 76.25 10.19 29 64.61 35.39 76.9 10.27 30 67.54 32.46 77.55 10.36 31 70.34 29.66 78.35 10.46 32 73.27 26.73 78.94 10.55 33 76.24 23.76 79.64 10.64 34 79.25 20.75 80.33 10.73 35 82.31 17.69 81.00 10.83 Water 1.00 100.00 62.425 8.345 It rarely pays to evaporate any cooking water which runs under 1° Beaume. This is something which must be determined upon each class of cooking or blood water which may be available, and depends not only upon the concentration of the liquor, but upon the nature of the solids in the liquor ; namely, whether or not those solids run high in ammonia. A liquor containing mineral salts or other solid matter in solution may run high in Beaume, but unless the solid matter consists of nitrogenous material it will probably be a waste of money to endeavor to handle such liquor. The cost of coal, oil or whatever fuel is used in each particular locality also figures very largely in making this calculation. Tank water before evaporating, of course, should be thoroughly TANK WATER EVAPORATION 133 cooked, and all of the grease which rises to the surface skimmed off and put back into the rendering tank. The water should also be well settled, so that the fine solids will not be drawn into the evaporator. Drawing these solids into the evaporator causes the evaporators to cake, and work with low efficiency, and it also causes a large percentage of fat to appear in the liquid "stick," or concentrated tankage. In order to avoid this, it is a good idea to have the intake to the evaporator in a corner of the tank-water vat, shielded from the rest of the vat by two perforated plates, one with about two one-half inch openings per square inch, and a second with about three one-quarter inch openings per square inch. The intake should also be on a swinging joint, so that it will not drop clear to the bottom of the tank; in other words, so that the operator may level it to a point just above where the solid material accumulates. No attempt will be made here to enter into the technical details of operating an evaporator, as these are supplied by the manufacturers, the directions varying with the type of machine used. Tankwater Value Table % Ammonia Solids in Solids "A" Tallow Tankwater 7.49 17.86 "A" Tallow Presswater 5.13 15.00 "A" Tallow Parboil-water 1.87 10.58 Prime Tallow Tankwater 5.05 17.18 Prime Tallow Presswater 4.97 15.98 Prime Tallow Parboil-water 2.57 12.31 Beef Offal Tankwater 7.79 15.45 Beef Offal Presswater 6.65 15.68 Oleo Scrap Tankwater 6.11 9.71 Oleo Scrap Presswater 5.52 10.64 Oleo Scrap Drainwater 7.00 7.66 Bones Housewater 3.71 18.84 Tripe Cooking-water 1.50 13.62 Blood Presswater .1.57 6.93 Grease Tankwater 1.53 10.73 Grease Presswater 1 .87 10.32 Hog Killing Tankwater 5.60 17.67 Hog Killing Presswater 6.68 16.85 Hog Killing Parboil-water 1.22 12.32 Hog Cutting Tankwater 3.80 18.02 Hog Cutting Presswater 3.70 17.54 Hog Cutting Parboil-water 0.85 11.03 Hog Offal Tankwater 3.45 10.25 Hog Offal Presswater 5.14 13.(M Condemned Hogs Tankwater 5.65 16.45 Condemned Hogs Presswater 5.68 15.16 Hog Scald Tub Water 0.42 8.25 Average 4.00 13.50 Drying Concentrated Tankage. — Liquid "stick" under chemical test should not show more than 2 to 3 per cent of fat on a 10 per cent moisture 134 THE PACKERS' ENCYCLOPEDIA basis if properly handled. The liquid stick should be evaporated to from 25 to 30° Beaume, depending upon the amount of coarser tankage which is available to absorb the liquid stick when drying. A method which was in common use until very recently has been the drying of the liquid stick on rolls. Ten per cent of copperas (iron sulphate) was added to 24° stick to preserve it and add to the drying qualities before running it over pressure steam-heated rolls. Evaporation took place almost instantaneously, the result being a dry powder running about 4 to 5 per cent moisture. This is a rather expensive method of drying concentrated tankage. The most economical way is to partially dry the regular tankage in a steam-heated dryer, then add about 50 per cent of liquid stick by weight, running it in slowly while the dryer is moving, the m.ore concentrated the stick the better. After drying for an hour or two more stick may be added, and if care is taken and the dryer is of correct type, the mass will not ball up, but will be fairly uniform and all parts will be thoroughly dry. In this way the tankage is made to absorb the liquid stick, and the cost of drying is thereby greatly reduced. When chis method is used and the bones are kept separate, the result is a high-testing tankage which may be used for feeding tankage when ground and prepared. Feeding tankage is usually dried in a steam- jacketed dryer. Some packing houses are finding it advantageous to press and dry paunch manure, using this as a base for absorbing*^ the liquid stick. Paunch manure contains a small amount of ammonia and this is, of course, saved and increases the yield to that extent. Tankage Method for Small Plants The method of parboiling is an important preliminary step to the rendering process. Especially is it valuable in small packing plants where sufficient machinery has not been installed to thoroughly disinte- grate and wash the raw products before putting into the tanks. The purpose of parboiling is to wash away the manure and coloring matter, thereby reducing the acid and producing a product that bleaches better. Parboiling is generally used on the following material : Beef fat ends Round stumps of large guts Beef pancreas glands Condemned paunches Rough paunch trimmings Sheep tripe Beef gullets Rennet Sheep pecks Middle guts Trimmings from hogs and sheep Sheep cheeks and tongues ruffle ^ Calf gullets Sheep rectums Beef rennets not clear enough for Hcg gullets and stomachs edible Hog melt trimmings Cow bags Sheep sweetbread trimmings Beef pecks which have been sliced Dirty tongue trimmings and the manure shaken from Bruised beef pieces them Beef gu.t scraps Floor pickings. Method of Procedure. — Sheep heads or any bones of similar shape BLOOD and tankage yields 135 are washed and dumped into the bottom of an empty tank. These act as a strainer over the drain valve. Before putting in the heads 5 feet of warm water is run into the tank. Then the tank is charged, care being taken to keep the material covered with water. Steam is kept on slightly while loading,- and this keeps the temperature around 175° Fahr. When the tank is loaded the steam is shut off and the tank is allowed to stand for 20 or 30 minutes ; then the water is drained off into the sewer. When the tank is empty the hot water hose is used to spray the material in the tank until the water which comes out at the bottom is fairly clear. The tank may then be headed and cooked in the usual way. BLOOD AND TANKAGE YIELDS The careful packinghouse superintendent will watch the yields of blood, tankage and concentrated tankage very carefully, for the efficiency of packinghouse operation depends very largely upon the total recovery of these by-products. The following figures show results which have been obtained over long periods of time on blood, tankage and con- centrated tankage calculated on a basis of 10 per cent moisture : Blood Shipping cattle 7% lb. per head Canning cattle 6 lb. per head Calves 9/10 lb. per head Sheep yz lb. per head Packing hogs VA lb. per head Shipping pigs ^ lb. per head Concentrated Tankage Cattle 5.80 lb. per head Hogs 2.35 lb. per head Sheep 60 lb. per head Regular Tankage Cattle 9.25 lb. per head Hogs 3.60 lb. per head Sheep 90 lb. per head Cooking Blood. — In preparing blood — after collecting all of it in a blood tank located below the killing floors, and seeing that all of the blood is thoroughly flushed and drained from the floor down the drain pipe — the blood is pumped to the cooking tank. This tank is generally located in the by-products department, possibly in the tank house. Or if there is volume enough the blood is pumped to a separate point. The blood is cooked in an open tank by introducing direct steam, care being taken that the tank is not more than half full, as the blood will expand and run over the sides very quickly under heat. Should there be a limited amount of blood only, a deep narrow tank is advisable in order that the steam may thoroughly agitate it while cooking. If there is a larger volume it is well to employ mechanical agitators, so that the whole will be thoroughly cooked and the albumen coagulated. After cooking for 30 minutes coagulation should be thorough, and the tank is then allowed to settle and the lower or liquid portion drained 136 THE PACKERS' ENCYCLOPEDIA away. Some plants make a practice of evaporating this blood water, but as it runs very low in ammonia if cooking is properly carried out, it is generally not advisable to do so, on account of the low solid content and therefore the high cost of the evaporation. Blood water is also some- what hard on the evaporators, it having a tendency to eat the tubes more than other cooking waters. This, however, is a problem which should be determined at each local point. Pressing. — After draining, the coagulated blood may be gravitated directly to the press and placed in the cheeses as hot as possible. The pressing operation is similar to the pressing of tankage, except since there-is no grease present it is not necessary to wash down the sides with hot tank water. After pressing the blood should run 45 per cent in mois- ture, and it should be dried and kept separate, as it runs very high in ammonia, 17 units being a good average. Dried blood may be used in the preparation of special feeds, or for bringing up feeding tankage to the proper protein content. Calculating Weight of Blood per Head. — The following is a test on various classes of livestock showing the liquid weight of blood per head, its percentage of moisture and solid material, the dry weight per head, and the weight calculated on a moisture basis of 8.74%. The test also includes the factors for calculating the weight of blood per head, using the bullock basis as a standard. Absolute Absolute On Moisture Liquid wt. % of dry basis dry wt. basis of per head Moisture % of Solids per head 8.74 Equals Cattle 57.83 87.3 12.7 7.34 8.04 1 Sheep 2.46 82.2' 17.8 .4373 .48 16.75 Calves 4.14 82.2 17.8 .7369 .81 9.93 Shipper hogs 4.75 82.2 17.8 .8455 .93 8.65 Packing hogs 9.16 88.06 11.94 1.0884 1.19 6.76 Specifications for Animal Feeds. — The following specifications for the manufacture of feeds from animal ammoniates are set forth, with the usual methods employed : Sixty per cent feeding tankage is generally beef tankage free from bone and containing enough liquid stick to bring up the test to standard. It is used for hog and poultry feeding. Poultry bone consists of granulated raw bone in three grades — coarse, medium and fine. Blood meal is pure blood, dried and put through a 40-mesh screen. It is used for cattle, horses, and hogs. Poultry blood consists of coarse dried blood. Tankage from condemned carcasses or tankage containing consider- able amounts of bone, also steam bone tankage, are used for fertilizer purposes generally. Steamed Bones. — This product is derived generally in the larger plants from bones which have been previously cooked for glue manufacture, which will be described hereafter. In the small plants they consist of edible and inedible bones which have been cooked separate from the tankage. Here are a few tests made on steamed bones of various kinds : BLOOD AND TANKAGE YIELDS 137 Test on 1,165 lbs. shank bones: Result : 710' lbs. dry bone stock or .60.94% 120 lbs. of No. 1 tallow 10.30% Total : 830 lbs 71.24% Test on 10,106 lbs. steamed plate bones : Result : 2,510 lbs. dry bone stock or 24.83% 1,214 lbs. No. 1 tallow 12.01 Total : 3,724 lbs. 36.84% Test on 10,102 lbs. steamed rib bones : Result : 2,800 lbs. dry bone stock 27.71%) 1,194 lbs. No. 1 tallow 11.82 Total : 3,994 lbs .39.53% Test on 7,900 lbs. steamed cattle skulls : Result : 2,100 lbs. dry bone stock 26.58%o 974 lbs. No. 1 tallow 11.98 161 lbs. brown grease 2.04 Total: 3,235 lbs 40.60% Test on 9,500 lbs. steamed sheep heads : Result : 3,100 lbs. dry bone stock 32.63% 726 lbs. No. 1 tallow 7.63 Total : 3,826 lbs 40.26% Test on 23,000 lbs. mixed steamed bones : Result : 7,400 lbs. dry bone stock 32.1 7%o 2,2®4 lbs. No. 1 tallow 9.58 831 lbs. brown grease 3.61 Total : 10,435 lbs 45.36%. Chemical Analysis. — The following table gives briefly the chemical constituents of these various animal products, at the same time showing the availability of the chemical elements when used for fertilizer purposes : % Total Phos- Amount Ammonia phoric Acid Available Raw bone 4^/^ 22 ^ Steamed bone 2 29 ^ Hog house tankage, 10% moisture 7 20 ^-4 Beef house tankage, 10% moisture 8>4 10 ^ Concentrated tankage, 4% moisture and under 2% fat 14 Low grade tankage . . . ' 3 to 7 20 ]A Dry blood 18 Calcined hoofs 17 Screening. — In preparing these various feeds and fertilizers for the mar- ket, after grinding in one of the standard grinders, they should be screened through the following size mesh screens before being bagged for ship- ment : Conimercial fertilizers, batching 6 mesh Commercial fertilizers, shipping 7 138 THE PACKERS' ENCYCL0PEDL4 Tankage 7 Commercial blood 7 Bone tankage 5 Raw bone 7 60% feeding tankage 10 Blood meal 40 Poultry blood 7 Calculating Analytical Results. — The following table is given for cal- culating analytical results : Per Cent Given of Multiply by Per Cent Obtained of Phosphoric acid 2.183 Bone phosphate Bone phosphate 458 Phosphoric acid Nitrogen 1.215 Ammonia Ammonia 823 Nitrogen Nitrogen 6.250 Protein Ammonia 5.14 Protein Casing Slime. — In passing, it should be mentioned that slime from the cleaning of casings is generally saved and cooked with the blood or added to the pressed tankage in well-regulated plants. Slime runs 12 to 13 per cent in ammonia on a 10 per cent moisture basis and it is therefore worth while to save this product in this manner. CALCULATING TANKAGE VALUES The cooking of the offal and the rendering process has been described inider "Inedible Tankhouse." Tankage is used primarily for two pur- poses : First. As an ingredient for fertilizer. Second. For feeding purposes. The value, whether used for feeding purposes or for fertilizer, depends upon the proportion of nitrogen which it contains. Commercially, and when used for fertilizer purposes, the percentage of nitrogen in fertilizer is ex- pressed as ammonia, while if it is used for feeding purposes it is expressed as protein. It has been commercial practice to base the calculation of ammonia contained in tankage on a basis of units of ammonia per ton. For example : One unit of ammonia means 20 lbs. per ton ; and tankage which contains, for instance, ten units of ammonia contains 200 lbs. of ammonia per ton. While the calculation is made by the chemist in terms of ammonia, the direct determination is made on the amount of nitrogen present, and the calculation is made in terms of ammonia merely because the trade has used that term to designate the quality of the particular kind of am- moniates marketed for feeding and fertilizer purposes. As ammonia is the chief ingredient, it is sold on the basis of so much per unit. For instance, ammonia in ground tankage may be quoted at $3.00 per unit, and if the tankage analyzes 8 per cent ammonia, the tankage would sell at 8x3, or $24.00 per ton, plus an additional small amount for the percentage of bone phosphate. DIGESTER TANKAGE What is known as Digester Tankage, or Hog Feed Tankage, is a prod- uct which has been in great demand for the past few years, and it is DIGESTER TANKAGE \Z9 estimated that 60 to 70 per cent of the tankage produced in the large packing plants is used for feeding purposes. Inasmuch as this is sold on a protein basis, it is well to give here the method by which it is calculated. When nitrogen is expressed as ammonia, the nitrogen is multiplied by 1.215. In order to express nitrogen as protein, the percentage of nitrogen is multiplied by 6.25. For example, 10 per cent of nitrogen is equivalent to 12.15 per cent ammonia, or 62.5 per cent of protein. It is, of course, the desire of every packer in producing tankage for feeding purposes to get the protein content as high as possible. Since the ordinary packing house tankage will only analyze on an average between 33^ to 41>2 per cent of protein, some products must be added to this low grade tankage in order to bring it up to the desired percentage of protein. In selecting the ingredients for feeding tankage, however, care should be used not to put in hair or other ingredients which, though they are high in ammonia content, have a low feeding value. The methods and products used by packers differ, according to the manner in which they handle their other by-products. Blood which will analyze IS or 16 per cent ammonia will help a great deal to bring up the protein content. So will concentrated tank water, or dry stick, as it is commonly called, help greatly in bringing up the protein percentage. Other packers buy cracklings which run very high in protein and add them to the tankage. In order to get the desired percentage of protein it is also customary in packing plants which produce tankage for feeding purposes to eliminate all the paunch contents, and other very low grade material which may have a tendency to lower the protein contents. Whenever the concentrated tankage is used, it is well to remember not to treat it with copperas, as it would be injurious to the animal. It is also very important, in order to turn out a product of high quality, that the product be handled very fresh. Feeding tankage and cooking material must be drained, pressed and dried with the greatest possible speed. Rendering, of course, sterilizes the product, and destroys all causes of decomposition, but it is also a fact that tankage will immediately become contaminated as soon as it is brought into contact with floors, presses, etc. A good many states have laws governing the percentage of protein in feeding- tankage. Practically all of the packers turn out a digester tank- age showing 60 per cent protein and 6 to 8 per cent of fat. Why this 6 to 8 per cent of fat is retained in the tankage has been a puzzle to many in the trade, as its value as grease on a normal market is greater than its feeding value in the tankage. Whether it should be left in or taken out, however, depends on the cost and method of extraction. TALLOW AND GREASE REFINING Tallow and* grease refining is practiced in only a few of the larger plants. It is therefore relatively unimportant in this discussion. The process is very similar to the refining of lard, with the exception that more fuller's earth is used to remove the excess color which is present. In order to market these products the tallows, but more especially the greases, are pressed in order to produce marketable oils. The tallow and grease stearine recovered in this case is generally used for soap manufacture. 140 THE PACKERS' ENCYCLOPEDIA The graining and preparation for the pressing may be done either in trucks kept in a cold room at 50° or 60° Fahr., the length of time required varying, of course, with the temperature employed. The grained stock is put into press cloths and pressed in large screw presses, which are best located also in a chilled room. By pressing tallows so that the stearine will have a titre of 475^, good results in getting the right consistency of tallow oils is possible. Grease stearine will run about 43j4 titre. Sometimes very brown or dark-colored grease is treated with an 18° Beaume caustic soda solution, using one per cent of it for every per cent of acid in the oil. This is done to reduce the acidity, so that the finished oil when sold will meet the require- ments of the buyer. Lard Oil and Greases Many grades of lard oil are put on the market, depending entirely on the grade of stock used for pressing. Special Lard Oil. — This is made from pigs' foot stock or from a good grade of white grease chilled to 40° F. and then pressed in a temperature of 38° to 40°. This will yield about 60 per cent oil and the oil will show a cloud test at 30° F. Contains less than 2 per cent free fatty acid. Extra Winter Strained Oil. — This is made from a good grade of white grease pressed at a temperature of 44° F., and will usually show a cloud test at 2)2° F. Contains 2 to 4 per cent free fatty acid. Extra Lard Oil. — This is made from a choice fair grade of grease, pressed around 46° F., and will usually show a cloud 'test of 35° and a yield of 50 per cent. Contains 5 per cent free fatty acid. Extra No. 1 Lard Oil. — This is usually made from the poorer greases, and is pressed at a temperature of 46°, and will usually show a cloud test at around 40° F. Contains 7 to 10 per cent free fatty acid. No. 1 Lard Oil. — This is made from yellow grease, pressed at 52° F., and usually shows a cloud test of 48° to 50° ; 15 to 20 per cent free fatty acid. No. 2 Lard Oil. — This is made from brown grease, pressed at 52° F., and will show a cloi;d test at around 50° F. ; 20 to 25 per cent free fatty acid. Lard Stearine. — The stearine from the above pressings is usually used in the manufacture of soap. Neatsfoot Oil Neatsfoot oil is probably of more interest to the small packer than the other classes of inedible oils. Neatsfoot oil is made by cooking cattle feet first at a temperature of 185° for 8 hours. Other cookings follow, but little tallow is recovered on the second cooking, although the glue liquor gained therefrom is valuable. The resulting oil is known as neatsfoot stock, and before neatsfoot oil can be produced it must be grained and pressed the same as tallow, except that the graining is done at a lower temperature, depending upon the class of neatsfoot oil which is to be manufactured. The usual calls are for 20° and 30° neatsfoot. the requirements of which are self-explanatory. In other words, 30° neatsfoot oil is neatsfoot oil which should flow readily at a temperature of 30°. In order to accomplish this the graining should take place at a temperature ranging between 25° MANUFACTURE OF GLUE 141 and 30° Fahr., and the pressing should occur in a chill room, in order to prevent the stearine from melting and raising the melting point of the neats- foot oil. This is something which can be determined very readily by each packer. It is not necessary to bleach the neatsfoot product. Tzventy-Degree Pure Neatsfoot Oil. — This is made from neatsfoot stock, and is pressed at a temperature of 36° F. It will not solidify or even show a cloud test. It has a temperature higher than 18° F. after pressing. This is made from pure neatsfoot stock, just as it comes from the cooking of shin bones, as described elsewhere in ihis book. Thirty-Degree Pure Neatsfoot Oil. — This is pressed from the stearine produced in making twenty-degree neatsfoot oil, and is usually pressed at a temperature of 42°. It shows a cloud test at around 27°. The pressed stearine from this is afterward used in tallow oils. Tallow Oil. — This is usually pressed from a good grade of tallow at 76° F., showing a yield of 65 per cent and a cloud test of 74°. In case it is desired to manufacture acidless tallow oil, containing less than .2 per cent free acids, the oil produced above is treated with caustic soda to have the fatty acids removed. MANUFACTURE OF GLUE The manufacture of glue is rather a new development in many packing plants. It is only recently that a few of the small packers have found ways and means of manufacturing this product in a practical way, and it is yet capable of great development. There are two principal methods of manufacturing glue, one the bleach- ing of the raw product before cooking and evaporating the liquor ; and second, the bleaching of the liquor after the cooking and before evaporation. The first method is that which is used in the larger glue manufactories extensively. The second is the method which can be adopted by the small packer with the addition of considerably less equipment than is required by the first method. For instance, glue liquor vats placed in a rendering plant, together with separate evaporators and the setting aside of a chill room to chill the jelly, and the providing of a forced warm air drying room, is all that is required. i The following raw products are generally used for glue manufacture. After listing them this discussion will follow through the manufacture of glue as it may be found practical in a small or medium-sized packing estab- lishment. Raw Product. — Knuckles, extract bones, hog snouts, pigs' feet, ear drums, cattle snouts, cattle feet, cattle tails, heads with snouts on, upper part of beef gullet ; calf heads, feet and tails ; sheep heads and feet ; dewclaws, green and cured hide trimmings,- horn piths, hog back bones, and neck bones when tanked. The hog and beef products should be kept separate, because of U. S. Government regulations, of course, and because of the fact that there is a difiference between greases and tallows. Preparation. — The first step, and one which is very important, is the thorough washing in cold water of the raw product in order to remove all blood, dirt, etc. The crushing of the bones, if a crusher is available, is also advisable for two reasons ; first, they will cook more readily, and second. 142 THE PACKERS' ENCYCLOPEDIA less tank room is required. Whether this is done or not, most of the raw products are washed before entering the tank. However, if this is not pos- sible cold water may be added to the tank and a pressure air line placed to the bottom, thereb}^ providing means of agitation. After thorough washing, the water may be drained from the tank, and fresh hot or cold water added. The cooking then follows, with the head of the tank out, using a temperature of about 190°. Cooking. — Should it be desired to make two grades of glue, a lower cooking temperature may be first employed, the liquor resulting therefrom being kept separate, and a higher temperature used afterward. After the first cooking, of course, the major portion of the grease or tallow is removed, as well as the glue liquor. Then follow four other cookings, in order to recover the sum total of the glue material which is present. The glue liquor, after being received in the holding vats, is well skimmed to remove any excess oils that may have escaped, and the liquor is then bleached. This is done by forcing sulphur smoke from a small oven under air pressure through perforated coils in the bottom of the glue vats. After 2 to 5 hours, depending upon the nature of the glue liquor, which is governed by the raw product used, a white flaky coagulum will be seen in the glue liquor. It is important to watch this point very closely and stop the blowing at that time, for if the process advances too far the desired result will not be obtained. The glue liquor is then allowed to remain quiescent, so that the coagulum will settle to the bottom. After this is accomplished the liquor may be drawn immediately into the evaporators, cars, being used to avoid the pulling in also of part of the coagulum. Evaporating. — The evaporators which are used for liquid "stick" will not do for glue liquor, as it is almost impossible to clean them thoroughly enough for glue purposes. Therefore it is desirable to have a separate set of evaporators. The density to which the glue liquor is evaporated again depends upon the quality of glue it is desired to make. The recommendation here is that the liquor be evaporated to about 20° Beaume, and from the last effect of the evaporator it may be drawn into small rectangular pans about 8 inches deep, 6 inches wide and 12 inches long. These pans are immediately placed in a chill room at a temperature of about 35° Fahr., whereupon the substance becomes glue jelly after a thorough chilling for 15 hours or more. When a sufficient quantity of the glue jelly has accumulated, it may be taken out and loosened from the tins by dipping in warm water and turning them over. Then the glue is sliced thinly with a knife, placed on chicken- wire screen racks, and put into an alleyway through which is forced a cur- rent of warm air by means of a large rotary fan working in connection with a bank of steam-coils. Thirteen to 20 hours are required to dry the glue properly. The temperature of the air should be about 90° or 95° Fahr. Overheated air or air very high in humidity will cause the glue to melt and run down through the screens. After the glue is properly dried it may be either sold as it is or ground and packed in barrels ready for shipment. The glue should be amber in color and fairly transparent. A glue which is opaque or very cloudy indicates that it has not been properly bleached and that it is therefore not of the same quality as the transparent glue. BONES, HORNS AND HOOFS 143 Yields. — Whether or not it will pay a packer to manufacture glue depends very largely upon his local conditions and his market outlet. Yields of one-half to three-fourths of a pound per head, bullock basis, are not infrequent. Figuring this against the kill, and the difference in the value of glue and concentrated tankage, taking into consideration the increased cost due to equipment and labor required, are the determining factors. No mention is made here of processes employed in the larger glue establishments, except to say that some of the manufacturers use pressure tanks in cooking, some steam and some hydraulic pressure, in order to with- draw the maximum amount of glue from the raw product. As these heavy cookings, however, extract also a considerable amount of the mineral element which is undesirable in the glue, our advice is for the small manufacturer to avoid this practice. BONES, HORNS AND HOOFS Bones. — The bone room in the packing plant should be light, airy and dry. Most bone rooms are equipped with a set of steam coils covered with a perforated plate or screen, on which may be placed horns, hoofs and other bones which may require artificial heat. Shin bones for manufacturing purposes are cooked in an open vat for S% hours at a temperature of about 185° Fahr., and then allowed to cool for about 4 hours in water before being removed. The tallow recovered is a No. 2 neatsfoot stock, or it may be added to prime tallow. Thigh bones are also handled in the same manner, and are often saved for manufacturing purposes. These bones, after two or three cookings, during which time the glue liquor and grease are thoroughly removed, are placed on racks and air dried at ordinary temperatures, and are then graded into No. 1 and No. 2 grades. The manufacturing bones are graded usually as follows: Flat shin bones — Heavy flats, 35 lbs. avg. per 100 pieces. Light flats, 28 to 35 lbs. per 100 pieces. Cull stock under 28 lbs. Round shin bones — No. 1, 50 lbs. avg. per 100 pieces. No. 2, 40 lbs. avg. per 100 pieces. Culls, under 38 lbs. per 100 pieces. Thigh bones — No. 1, 90 lbs. avg. per 100 pieces. No. 2, 70 lbs. avg. per 100 pieces. Culls, under 66 lbs. per 100 pieces. The following is a test on 1,922 lbs. of round shin bones and 1,456 lbs. of flat shin bones. The yield was as follows : No. 1 round shin bones 327 lbs. or 9.68% No. 2 round shin bones 815 24.13 No. 1 flat shin bones 195 5.77 No. 2 flat shin bones 640 18.95 Cull rounds 88 1 i^rc ^ oo Cull flats 77 S ^ ^-^ Total 2,142 lbs. 144 THE PACKERS' ENCYCLOPEDIA No. 2 neatsfoot oil - 303 lbs. or 8.97% Tallow 44 1.30 Brown grease 45 1 .33 Tankage, dry basis .SO 1 .48 Concentrated tankage from cooking water 88 2.60 Total tankage and oils 2,672 lbs. Shrinkage 706 20.91 Total 3,378 lbs. 100.00% Horns.- — Horns are saved and graded also, although there is not much market for horns at the present time (1921) except for horn tips of No. 1 quality, which in some plants are sawed off and saved. The following is the usual grading of horns : Steer horns No. 1, 100 lbs. avg. per 100 pieces. Steer horns No. 2, range from 65 to 80 lbs., average 70 lbs. per 100 pieces. Steer and cow horns No. 3, range 30 to 65 lbs. per 100 pieces. Bull, crab and cull horns are graded No. 4. Hoofs. — White and striped hoofs are also sometimes saved and are 'cared for in the bone room. No. 1 quality of whites generally weigh 22 lbs. per 100 pieces ; No. 2 quality of whites range from 16 to 20 lbs. and must average 18 lbs. for 100 pieces. Striped hoofs should average about the same weight as number ones. All hoofs and pig toes not utilized for manufactiying are calcined in a steam drier, which requires about 8 hours, and are then placed in a dry corner of the bone room, from where they may be shipped, or if the packer is manufacturing fertilizer they may be ground and used for this purpose. Dry steamed bone also may well be stored in the bone room, where it is dry, waiting the time that a sufficient quantity may be accumulated so that it may be ground and prepared for the market. CATCH BASINS Catch basins or fat traps are frequently sadly neglected, or are often not , present in the packing plant to any extent whatever, except perhaps for one final basin. This is a serious mistake on the part of any packer. As has been mentioned under the article on Inedible Tankhouse, it i's important to care for each product at as near its source of production as possible, and to keep it from mixing with other products of lower quality, thereby reducing the grade and losing the packer money. For instance, adjacant to a gut-cleaning table there should be a catch basin to catch the water which drains from that table, thereby preventing the fat particles from running away with the water, going in with the general run of waste waters leaving the plant. A type of basin should be selected which will perform as follows : First, slow down the rate of flow of the waste water to such an extent as tc allow the fat sufficient time to rise to the surface ; second, the basin should be made so that it can be cleaned readily and the manure and dirt at the bottom removed. The old type of narrow basins with under and overflows, which had very much the appearance of a mill race, are not efficient in producing the desired results. One of the most important points, as stated, is to see that the watet HOG HAIR 145 travels at a slow rate of speed. Catch basins should be skimmed constantly, and the material put into the tank house in as fresh a condition as possible. This will prevent high acid in the resulting greases and tallows, and will result in large savings thereby. Suspended or settled solid matter in catch basins easily ferments and increases the percentage of free fatty acids in the collected fats, in addition to affecting the color or bleach of the rendered product. Certain sanitary catch basins are designed so as to carry the heavy solid matter out of the basin continually, besides producing a big saving of space. HANDLING HOG HAIR Hog hair is a by-product which, when handled properly, is a source of considerable revenue. The amount in dollars and cents which can be re- covered per hog depends upon the condition of the hair market, the season of the year and the number of hogs killed. The average hog yields one- half to three-quarters of a pound of hair, and it can easily be figured out what the gross revenue will be by calculating the number of hogs killed daily. Field curing or curing in the open air has been abandoned by prac- tically all packers, as it has been found not alone unsanitary but also im- practical, and the process today consists of curing, drying and curling. The smaller packer, however, does not produce hair in large enough quantities to justify expensive methods, and usually bales his hair in a regular baling press after it has been washed and dried in a hair dryer. The hair as it is received from the scraping machine should be placed in a vat of cold water. In determining the size of the vat, one should use a basis of 45 cubic feet of vat per 100 hogs. The hair should be left in this vat for one day and the water kept cool. However, if the vat is too large, the hair may be held over for another day. After the hair has been thoroughly cooled a solution of 3 to 8 oz. of soda lye is added for every 100 hogs slaughtered. The strength of the solution depends a great deal upon the condition of the hair. The more scurf that has to be removed, the stronger the solution should be, and the cleaner the hair, the weaker the solution should be. The hair lying in water is now agitated continuously ; steam is turned on until the water has boiled. As soon as it has reached the boiling point, the steam is reduced so that the water will merely simmer, and this is kept up for four to 10 hours, or until such time as the scurf will easily slip off the hair; in other words, until such time as it becomes slimy. Do not use more caustic soda than is absolutely necessary, as it has an effect upon the gloss of the hair when it is added. The hair is now passed from the cooking vat to a hair-picking machine, and while the machine is in operation, it is constantly being fed with boiling hot water and steam. Sometimes it is necessary to put the hair through the picking machine twice or three times before it is thoroughly cleaned. Now the hair is ready for the dryer. There are several hair-drying machines on the market of various types, but in the smaller packinghouses rooms are usually provided which are equipped with either steam coils or have forced hot air circulation for the drying of the hair. It usually requires from three to six hours to dry a batch of. hair. It is very essential that all the machines be kept scrupulously clean, and espe- 146 THE PACKERS' ENCYCLOPEDIA cially the drying rooms, which should be cleaned after every operation, as otherwise the odor in this room will be very objectionable. If it requires sterilization to drive the odor from this room, a hydro- chloric acid treatment is used in order to deodorize it. After the hair has been thoroughly dried it is usually pressed in the ordinary steel press and is ready for the market, unless the hair is to be dried further. However, a drying process is used in very few plants. Tanking of Hog Hair When the market for hog hair does not justify its treatment as described, it is usually mixed with tankage. There are two ways of mixing hog hair with tankage. One is to cook it with the offal, and the other is to cook the offal and the hog hair sep- arately, and then mix the hog hair with the tankage and let it go through the dryer. It is not good practice to mix raw hog hair with the tankage, however. The second method, that of treating separately, is the one to use. By this method a more satisfactory product can be turned out, inasmuch as the average run of hog hair, when placed with good offal, will have a tendency to darken the grease. So, in case it is the desire to turn out a grease of the lightest possible coloring, it is advisable to cook the hog hair separately in a plain tank, and thereafter mix it with the tankage and put it through the dryer. If advantageous to sell hog hair for the price of ^tankage, the operator will of course only secure an additional small percentage of ammonia units ; whereas, if he handles the hog hair separately, it is very probable that he can secure a higher price for it. There is no specific rule as to the amount of hog hair to mix with tankage, but the hair resulting from the average killing per day can be mixed with the day's killing offal. COST OF AND RETURN ON BY-PRODUCTS The detail to which any manufacturer may go in developing by-product manufacture depends entirely upon his local conditions. The various factors which enter into this are the volume available, the labor and the market. Each packer should make a thorough investigation of each and every avenue along this line, and determine for himself by a series of complete tests whether or not the ramifications of his manufacture should be extended. It has been shown that the percentage of total return which packers receive from by-products is much smaller than that generally conceived in the public mind. For instance, of the total return on the various classes of live stock, the percentage of money received from by-products ranges from .4 to 6.9. The following table will indicate the method of this calculation : % from Meat % from By-Product % from Hide or Pelt Cattle 80.5 6.9 12.6 *Hog 99.6 .4 Sold with meat *Sheep 69.4 6.1 24.5 Calf 94.6 5.4 Sold with carcass *In this calculation lard is estimated as meat, while tallow is flgined as by-prodvict. Chapter V— MISCELLANEOUS SAUSAGE MANUFACTURE Sausage is one of the most popular forms of meat food among a large percentage of the consuming public. Especially is this true among certain nationalities and in certain communities. The art of sausage making has been developed to a high degree through long experience and careful tests. Good sausage can be made only from good materials, and the selection of the raw product is there- fore very important. Plenty of cooler space, proper chilling, cleanly handling and close supervision, the proper weighing of both meats and spices, throughout the entire process are all-essential. It is especially important that all machinery be thoroughly cleaned and oiled after the completion of each day's work. Keeping these points in mind, the sausage manufacturer may utilize and find a market for hearts, livers, trimmings, cheek meat, etc., that otherwise would probably find their way to the tank house. The seasoning of sausage is naturally one of the most important things to consider. The spices should be pure, properly ground, and well balanced. The formulas here given will afford sufficient idea of the use of spices in the various classes of sausage. There are two general classes of sausage — fresh sausage and summer or dry sausage. Fresh sausage depends entirely upon the seasoning, cooking and smoking for its flavor and palatability. Summer sausage is subjected to a further process; namely, that of curing at specified tem- peratures and humidity in a curing room. Mold has a part in the curing of certain summer sausages and their flavoring, similar to the action of mold in the curing and flavoring of Camembert and Rocquef ort cheese. Sausage Yields. — Sausage yields are enhanced by the addition of moisture or cereal or both. Potato flour, bread crumbs, and special sau- sage flour are among the cereals used. Under the United States govern- ment regulations the 'use of cereal in sausage is limited to 2 per cent, and most states and local regulations conform to this rule. Packages must be branded accordingly, the percentage of cereal being stated on the label. Some of the fundamental principles in making fresh sausage can never be disregarded without poor results. For instance, sausage makers figure on using not more than 30 per cent of product such as hearts, tripe, lips, and items of that kind, which are known to have poor binding qualities. Boneless beef, especially boneless chucks and beef cheek meat, are the two products that have the greatest binding qualities from the beef. Large pieces of lean trimmings from the pork, especially from the shoulder, and pork cheek meat have the best binding qualities of the pork products. 147 148 THE PACKERS' ENCYCLOPEDIA Formerly it was the prevailing custom in the sausage trade to boue out hot bulls for sausage meat, because this meat has a great absorption power for moisture, and because of the fact that the binding qualities of fresh beef are greater than those of cold beef. In fact, each day beef and pork trimmings are held before using in sausage reduces their binding qualities. The Emulsion Method. — A substitute for the method of boning out hot bulls has been adopted in many factories in the shape of a specially prepared emulsion. The usual method is to put the meats through the Enterprise grinder and chop and add the amount of moisture that it will take up. It is the usual custom to use about 60 per cent of ground ice in witlr the meat at the time of grinding. The percentage of ice will vary, because cow meat will take up 60 per cent, shank meat will take up 70 per cent, and bull meat as high as 90 per cent. The usual method is to put the beef in the silent cutter for ten minutes, working the ice in gradually and adding a curing formula of about the following basis per thousand pounds of meat: 35 lbs. salt, 15 lbs. sugar, 30 ozs. saltpetre. It is quite important to see that the emulsion is well spread in the pans, so as to avoid shortening. After twelve hours it will have the consistency of dough, and will show an increased yield over meats direct from the cutting block. It is quite necessary, however, to watch the smoking of this sausage, which has to be done quite carefully, and avoid having the fire too hot. A temperature of about 120 degrees Fahr. is most satisfactory. Moisture in Meats. — Following are tables showing the moisture capacity of various meats for sausage making: Per Cent of Moisture Pork Meats Back bone trimmings 58.00 Belly trimmings 55.90 Neck bone trimmings 50.87 Shoulder trimmings 48.20 Ham trimmings 41.29 Back fat trimmings 38.84 Shoulder fat 11.26 Ham fat 10.44 Neck fat 6.71 Pork cheeks 57.69 Pork hearts 74.99 Skinned ham fat 8.89 Sheep Meats Sheep hearts 71.55 Mutton cheeks 65.09 Beef Meats Boneless chucks 70.76 Regular beef trimmings 68.13 Hanging beef tenderloins 67.76 Beef cheeks 66.50 Flank beef trimmings 54.00 SAUSAGE FORMULAS 149 Sausage Formulas. — There are few standard formulas used, except in the largest packing plants and sausage factories. Every superintendent or sausage maker as a rule has his own formulas or recipes for different kinds of sausage. Much depends upon the kind of meat used, the quality, and strength of spices; and furthermore, sausage recipes must be in line with the demand of the trade in certain localities. What will sell well in one section or climate will not meet the taste or demands of another. To cover the field of sausage recipes a volume in itself would be required. Each nationality has its own style of sausage or bologna. A selected list of formulas is here given which it is believed covers the field of sausage making in a representative way. There are four kinds of pork trimmings recognized in general sau- sage practice: 1, Regular pork trimmings; 2, Fat-back pork trimmings; 3, Extra lean trimmings; 4, Mortadella meat (extra lean pieces of meat cut from hams, etc.). The packer terms No. 1 a "B" trimming; No. 2, "C" trimming; No. 3 an "A" trimming, and No. 4 a (diamond X) trimming. Where "sweet pickle meats" are called for in formulas, they may in- clude hearts, weasand meats, ox lips, giblete, etc. For ready reference these formulas are divided into four groups : Fresh Sausage, Smoked Sausage, Cooked Sausage and Summer Sausage. Fresh Sausage Formulas Country Style Pork Sausage: 100 lb. regular pork trimmings 2^2 lb. sugar 2^ lb. salt H oz. savory 2 oz. sage 7 oz. white pepper. (For Southern trade, 4^ oz. roasted Japanese peppers.) Grind through ^-inch plate of Enterprise grinder, put in mixer, add seasoning, and if under government inspection only 3 lbs. water to 100 lbs. meat is permitted. Mix for 2 min. and stuff in hog casings. Yield in this test, 103 lbs. No. 1 Pork Sausage or Farm Sausage: 50 lb. meat from cala (pork 2^ oz. sage shoulder) butts H oz. savory 50 lb. ham fat /4 oz. cardamom 30 oz. salt 1 oz. ginger 6 oz. white pepper 34 oz. marjoram. Chop under the rocker knives for 10 minutes, then throw on the spice and chop for ten minutes, constantly turning over the meat with a paddle. Usually stuffed in sheep or hog casings. Fresh Sausage 50 lb. fresh reg. pork trimmings. 1 oz. mace. 25 lb. fresh tripe. 4 oz. sage. 25 lb. fresh oork or head beef meat. 7 lb. flour. 2 lb. 8 oz. salt. 25 lb. water. 8 oz. white pepper. Stuff in No. 1, wide or stump hog casings. ■ 150 THE PACKERS' ENCYCLOPEDIA Pork Sausage 100 Ib.fresh reg. pork trimmings. 8 oz. white pepper. 2 lb. 10 oz. salt. 1 oz. mace. 4 oz. sage. 10 lb. water. Stuff in No. 1 hog casings, and double link 3 in. long. Fresh Link Sausage 55 lb. fresh reg. pork trimmings. 4 oz. sage. 25 lb. fresh tripe. 1 oz. mace. 20 lb. No. 1 beef trimmings. 7 lb. flour. 2 lb. 8 oz. salt. 25 lb. water. 8 oz. white pepper. Stuff in stump or No. 1 hog casings and double link 3 in. long. Bockzvurst 20 lb. fresh knuckle meats. 30 lb. fresh reg. pork trimmings. 1 lb. 6 oz. salt. 1 doz. eggs. 5 oz. white pepper. 1 lb. flour. 8 oz. chives or leek. 14 lb. water. Grind through Y^-'m. plate of grinder, put in silent cutter, add spices, eggs, flour and water, and chop for 5 min. Stuff' in medium or wide sheep casings and link 5 in. long. ♦' Smoked Sausage Formulas Good Frankfort Style Sausage 30 lb. No. 1 beef trimmings. 2 lb. 8 oz. salt. 10 lb. pork hearts 4 oz. onions. 25 lb. pork cheeks 4 oz. mace. 30 lb. pork trimmings 4 oz. white pepper. 15 lb. tripe. 1 oz. red pepper. 3 oz. saltpetre. 110 lbs. 4 oz. sugar. 5 lb. flour. 38 lb. water and ice. If meats cured ahead, figure salt, sugar and saltpetre accordingly. Stuff in extra wide sheep casings and link 4 in. wide. Frankfurt Sausage, no cereal : No. 1 Frankfurt Sausage, no cereal : 58 lb. bologna beef 60 lb. No. 1 pork trimmings 30 lb. sweet pickle meats 40 lb. boned beef 30 lb. fat pork trimmings 24 oz. fine salt 32 lb. tripe 10 oz. white pepper 2 lb. salt 2 oz. coriander seed 8 oz. white pepper 2 oz. ground ginger iy2 oz. mace Yield, 115 "lbs. 2 pieces of garlic Yield, 165 lb. May be stuffed in sheep, hog or narrow beef casings, smoked lightly, and immersed in boiling water for 30 minutes. SAUSAGE FORMULAS 151 Medium Frankfort Style Sausage 40 lb. pork cheeks. 26 lb. pork trimmings. 26 lb. S. P. pork trimmings. 20 lb. hearts. 20 lb. tripe. 68 lb. fresh beef trimmings. 8 oz. white pepper. If meats cured ahead, figure salt, Stuff in wide sheep casings and link 5 2 oz. 4 oz. 10 lb. red pepper. mace. flour. 8 oz. 2 lb. 6 oz. 50 lb. sugar. salt. saltpetre, water. sugar and saltpetre accordingly. in. long. Vienna Sausage: 55 lb. pork trims,40 per cent fat 5 45 lb. tender beef trims 3 55 oz. salt .^^^ 1 4 oz. sugar 5 2^ oz. saltpeter Add part of the salt and all of the saltpeter and sugar in a vessel or mixer when partly ground. Add balance of seasoning when ground. Stuff in sheep casings. Smoke Yz hour at 125 degrees Fahrenheit, then scald in hot water and hang to dry. Yield, 101 lb. oz. white pepper oz. coriander seed oz. mace pieces garlic. Smoked Link Sausage in Oil 100 lb. D. C. pork head meat. 150 lb. D. C. beef head meat. 100 lb. D. C. hearts or caps. 75 lb. S. P. pork trimmings. 75 lb. tripe. 25 lb. flour. 2 lb. 10 oz. white pepper. 5 oz. red pepper. 10 oz. mace. 10 oz. allspice. Stuff in No. 1 stump or wide hog casings. Frankfort Style Sausage in Oil 80 lb. D. C. pork cheek meat. 45 lb. D. C. hearts. 85 lb. D. C. beef cheeks. 45 lb. S. P. pork trimmings. 45 lb. tripe. 15 lb. flour. 1 lb. 8 oz. white pepper. 3 oz. red pepper. 6 oz. mace. 6 oz. coriander. Use no water. Stuff in wide sheep casings and link 5 in. long. 3 oz. saltpetre 15 oz. black pepper 9 oz. ground cloves 3 oz. coriander seed. Bologna Style Sausage, no cereal : 65 lb. bologna beef 30 lb. sweet pickle meats 20 lb. tripe 35 lb. fat pork trimmings 45 oz. fine salt Stuffed in beef bungs or middles; yield 168 lb. Detailed operating instructions are not given with each formula, it being taken for granted that the sausage-maker knows the fundamentals of his business. Besides, every sausage-maker has his own methods, and usually prefers to follow them. Those who desire details not given concerning any formula may obtain them upon application to the Editor of THE NATIONAL PROVISIONER, Chicago. 152 THE PACKERS' ENCYCLOPEDIA Long, Large and Round Bologna Style Sausage 80 lb. beef cheek meat. 50 lb. beef tongue trimmings. 25 lb. tripe. 25 lb. hearts 20 lb. S. P. pork trimmings. 10 lb. ham fat. 12 lb. flour. 1 lb. 8 oz. black pepper, 5 oz. coriander. 4 oz. onions. 6 oz. allspice. 6 lb. salt. 8 oz. sugar. 6 oz. saltpetre. If meats cured ahead, figure salt, sugar and saltpetre accordingly. Knoblaugh Style Sausage Bologna Style Sausage 30 lb. pork cheeks. 15 lb. pork trimmings. 25 lb. beef cheeks. 10 lb. weasand meat. 10 lb. S. P. pork trimmings. 10 lb. ham fat. 100 lbs. 7 lb. flour. 8 oz. white pepper. 2 oz. coriander. 2 oz. onions. 30 lb. water and ice. 3 lb. sak. 4 oz. sugar. 3 oz. saltpetre. If meats cured ahead, figure salt, saltpetre and sugar accordingly. Stuff bologna in 1 lb. beef weasands. When making Knoblaugh, add 1^ oz. garlic and stuff in beef rounds. Bologna Style Sausage in Bags (Paraffined) 100 lb. beef cheeks. 30 lb. hearts. 50 lb. tongue trimmings. 20 lb. tripe. 10 lb. fat. 8 lb. flour. 3 oz. allspice. 5 oz. coriander. Ij^ lb. black pepper. 6 lb. salt. 8 oz. sugar. 6 oz. saltpetre. Use no water. If meats are cured ahead, figure salt, saltpetre and sugar accordingly. Stuff in cloth bags to hold about 6 lb., and hold in cooler over night; then cook for 4 hours at 150-155 degs. Shower with cold water for 3 min., then hang 1 hour or more to allow heat to escape. Then parafiine. Bologna Style Sausage in Oil 210 lb. D. C. beef head meat. 90 lb. D. C. hearts or caps. 120 lb. D. C. ox lips. 120 lb. D. C. tongue trimmings. 60 lb. tripe. ■ 30 lb. 12 oz. flour. 3 lb. 2 oz. black pepper. 1 lb. 12 oz. coriander. Allspice. Veal Sausage 65 lb. pork cheeks. 25 lb. lean pork trimmings. 10 lb. fresh tripe. 6 lb. flour. 10 oz. white pepper. 2 oz. mace. 25 lb. water and ice. 3 lb. salt. 3 oz. saltpetre. 4 oz. • sugar. SAUSAGE FORMULAS 153 Polish Sausage: 30 lb. fat pork trimmings 1^ lb. salt 40 lb. sweet pickle meats 1>4 oz. garlic 20 lb. tripe 1 oz. marjoram 8 oz. mixed pepper 3 lb. sugar. 10 lb. beef The tripe and sweet pickle meats are made fine in the silent cutter, ■ while the pork trimmings and beef are put through a Vs in. plate. Mix, add cereal, stuff in hog casings 12 in. long and cook 30 minutes at 155°. Yield, 98 lb. Polish Style Sausage 50 lb. beef cheeks. 1 lb. 8 oz. black pepper. 100 lb. beef trimmings. 15 lb. flour. 30 lb. pork hearts. 6 oz. garlic. 30 lb. tripe. 90 lb. water and ice. 45 lb. regular pork trimmings. 9 lb. salt. 45 lb. sweet pickle trimmings 6 oz. saltpetre. 6 oz. marjoram. 12 oz. sugar. If meats cured ahead, figure salt, sugar and saltpetre accordingly. Stuff in wide stump or No. 1 hog casings and link 8 in. long. Pressed Luncheon Specialty (New England Pressed Ham) 400 lb. dry cured extra lean pork trimmings. 80 lb. dry cured extra lean beef trimmings. Grind beef trimmings through 7/64 in. plate of the grinder, then chop three minutes in silent cutter, adding 5 lb. of water to 100 lb. of meat. Minced Luncheon Specialty (In beef bladders) 50 lb. lean pork trimmings. 50 lb. pork head meat. 100 lb. beef trimmings. 20 lb. water. Use 3 oz. white pepper to 100 lb. meat. Cure meats ahead. Bladders to be selected to make weight from 5 to 8 lb. Delicatessen Luncheon Specialty 25 lb. fresh lean pork head meat. 2 oz. sugar. 10 lb. fresh backfat trimmings. 1 oz. saltpetre. 10 lb. tripe. 1 lb. 6 oz. salt. 5 lb. hog livers. ^ doz. eggs. 2 lb. cracker meal. 1 gal. milk. 4 oz. white pepper. 1 lb. butter. 1 oz. mace. 6 oz. onions. Chop fine in silent cutter and bake in oven in 6 lb. tins. Southern Style Luncheon Specialty (In cloth bags) 170 lb. dry cured beef head meat. 400 lb. dry cured pork cheek meat. 154 THE PACKERS' ENCYCLOPEDIA Grind beef head meat through 7/64 in. plate of grinder, then chop fine in silent cutter, adding 5 lb. of water to 100 lb. meat. Grind pork cheeks through 1 in. plate. Berlin Style Luncheon Specialty 200 lb. dry cured lean pork trimmings. 150 lb. dry cured beef trimmings. 200 lb. dry cured pork cheek meat. Grind beef trimmings through 7/64 in. plate of grinder, then chop 3 minutes in silent cutter, adding 5 lb. of water to 100 lb. meat. Grind pork cheeks through 1 in. plate. Prepared Luncheon Specialty (In cloth bags) 200 lb. dry cured lean pork trimmings. 150 lb. dry cured beef trimmings. 200 lb. dry cured pork cheek meat. Grind beef trimmings through 7/64 in. plate of grinder, then chop 3 minutes in silent cutter, adding 5 lb. of water to 100 lb. of meat. Grind pork cheek meat through 1-in. plate of Enterprise hasher. Cooked Sausage Formulas Liver Sausage 500 lb. fresh hog livers. 10 lb. onions. 100 lb. fresh hog rinds. 6 lb. white pepper. 350 lb. fresh tripe. 24 lb. salt. 70 lb. fat. 40 lb. flour. 250 lb. snouts. 3 lb. marjoram. 90 lb. jelly. 1 lb. thyme. Liver Pudding: 25 lb. hog livers 10 lb. of cube fat 30 lb. fat Dork trimmings lYz lb. salt 10 lb. pig skins 8 oz. black pepper 20 lb. tripe 3 oz. marjoram 5 lb. hog giblets 1 lb. onions. The livers should be scalded and the pig skins cooked ; then put all the meat through a Y?, in. comb on the grinder, after which put all in a mixer and add cube fat and spices, and as much moisture as is necessary to make stuffing easy. This pudding is usually stuffed in hog bungs, then cooked 50 minutes at 170°. Yield, 105 lb. Head Cheese 250 lb. ox lips. 2 lb. white pepper. 150 lb. pickled pig ears. 15 lb. flour. 300 lb. pickled pork snouts. 6 oz. coriander. 100 lb. pickled pork rinds. 4 oz. thyme. 90 lb. jelly. 6 oz. caraway, if required. 6 lb. salt. 6 lb. onions, if required. SAUSAGE FORMULAS 155 Head Cheese: 15 lb. beef tripe 8 02. black pepper 3 02. caraway. 35 lb. pork ears 20 lb. pork lips and snouts 10 lb. pork skins 20 lb. beef lips The ears, pork lips and snouts should be cooked 2 hours, the pork skins 1 hour and the beef tripe 4 hours, if green; if prepared, no cooking needed. The snouts, beef and pork lips and beef tripe should be put through the head-cheese chopper twice, while the ears and skins should be put through three times. Then add the spice and mix well. Stuff in hog stomachs and cook 2 hours at 175° Fahr. Suelse 65 lb. pickled pig snouts. 25 lb. D. C. or pickled pork cheeks. 10 lb. tripe. -^ Blood Pudding: 23 lb. beef blood 34 lb. cooked tongue trims 18 lb. tripe 25 lb. cube fat Cook the tripe and put through 12 lb. jelly. 6 lb. 45-grain vinegar. 8 o2. black peppei 2 lb. salt 3 oz. allspice 2 oz. marjoram ^ in. comb grinder, also cook the cube fat, put the cooked tongue trimmings through a 5-4 in. comb grinder, then mix all the meats with the blood and stuff in beef bungs. Cook at 200° for 3 hours. Yield, 92 lb. 1 lb. onions 3 oz. allspice 7 oz. black pepper 3^ 02. marjoram. Thuringer Style Blood Pudding: 20 lbs. beef blood 15 lb. sweet pickle snout meat 15 lb. pig skins 25 lb. cube fat 25 lb. sweet pickle hog lips Cook cube fat and cut in cubes. All other meats should be put through head cheese grinder three times except skins, which should go through y?, in. plate on grinder. Then mix all meat with the blood and spices and stuff in hog middles. Cook 2 hours at 200° Fahr. Yield, 91 lb. Blood Head Cheese SO lb. pickled pork ears. 50 lb. pickled pork snouts. 30 lb. pickled pork rinds. 50 lb. pickled hog lips. 35 lb. blood. 3 lb. onions. 4 lb. salt. 1 lb. black pepper. 4 oz. allspice. Tongue Sausage 200 lb. S. P. hog tongue. 200 lb. S. P. ox lips. 200 lb. S. P. hog snouts. 75 lb. hog rinds. 60 lb. cut fat. 150 lb. blood. 8 lb. salt. 3 lb. black pepper. 5 oz. allspice. 3 oz. ground cloves. 156 THE PACKERS' ENCYCLOPEDIA Blood Sausage 50 lb. hog rind, pickled. 5 lb. salt. 40 lb. pickled ham fat. 5 lb. flour. 140 lb. pickled snouts. 1^ lb. black pepper. 75 lb. blood. 4 oz. allspice. 50 lb. pickled ox lips. 2 oz. ground cloves. 50 lb. fresh tripe. Veal Loaf 75 lbs. boiled veal. 6 doz. eggs. 10 lbs. boiled ham. J4 lb. black pepper. 20 lbs. bread crumbs. 2 oz. sage. J4 lb. salt. 3 oz. cloves. % pt. onion juice. 2 oz. allspice. Chop the veal and ham fine, beat the eggs, and add the onion juice, then mix the entire contents together and put in an oven and bake until brown. Mince Meat 800 lb. green apples. 550 lb. brown sugar. 100 lb. dried apples. 10 lb. beef suet. 98 gallons sweet cider. 75 lb. cooked meat. 12 lb. citron. 16 lb. mixed spices. 175 lb. currants. 2j4 lb. sodium benzoate. 270 lb. seeded raisins. Dry or Summer Sausage Materials. — Summer sausage — or dry sausage, as it is more accurately designated — requires the very highest quality of meat products, and follow- ing are points with reference to meat qualities which should receive atten- tion: First, it is not safe to use pork or beef that has been cut more than 72 hours. The sooner you use the trimmings after cutting, the better the bind- ing qualities. Therefore it is rather difficult to use shipped trimmings in manufacturing summer sausage. Second, it is quite necessary to watch the proportion of fat pork to the proportion of beef, as too much fat pork will seriously affect the binding quality of the sausage. The general gradings of the products going into summer sausage, from the standpoint of binding qualities, are as follows : Beef. — No. 1. Mixed beef trimmings, shank meat, boneless chucks. No. 2. Weasand meat, hanging beef tenderloins, beef cheeks. No. 3. Num- ber two beef cheeks, sheep hearts. Pork. — No. 1. Extra lean large pieces pork trimmings ; butts. No. 2. Regular pork trimmings, small pieces ; head meat. The following kinds of meat are not used for the best grades of sum- mer sausage : Beef hearts, hog hearts, tripe and ox lips. Smoking Summer Sausage. — In starting the fire in the smoke house, use as little wood as possible, say one stick of ash cord-wood, with only SAUSAGE FORMULAS 157 enough fire to keep the sawdust smoldering and not blazing. Keep adding sawdust until you have sufficient fire to scatter it over the entire bottom of the smoke house, keeping the sawdust ignited only from the coal of the wood with which you first started the fire, which generally lasts through the entire 24 or 48 hours. If your smoke houses are naturally cold, it may be necessary for you to keep more fire than has been mentioned, in order to keep to temperature up to 70°. Smoking summer sausage requires the greatest possible care. If the temperature is allowed to get too high and remain any length of time, your sausage will sour. If the fire is kept too low and the smoke is too dense, the sausage will have a smoky ring, the same as if it had not been dried properly before being put into smoke. Drying Summer Sausage. — -After the sausage is smoked it is taken to the drying room, which should be held at a temperature of 46° to 53°, the proper temperature being 48°, if it can be obtained. The drying room must be fitted with steam coils running beneath the sausage and around the sides of the rooms, and must also be supplied with plenty of windows, for at all times the windows must be kept open a little to allow fresh air to enter, no matter how cold the temperature. If the weather is damp, the window nearest the top of the room should be opened a little. If the room is supplied with fans, they should be kept going and the windows closed, steam to be turned on to dry the atmosphere, providing the weather is not too warm and the room can be kept as low as 53°. Summer sausage in hog bungs can stand more draught or air than sum- mer sausage in beef casings ; consequently, beef casings are hung nearer the center of the room, where they vpill get plenty of fresh air, but no draught. By modern mechanical methods of air conditioning the sausage-maker can turn out a product of good color, relatively free from mold. Goods made under these conditions can be shipped direct from the dry room, and do not have to be washed. This apparatus is somewhat expensive, but gets the best results. Summer sausage is usually sold in three different weights : First. New sausage between 10 and 25 days after smoke. Second. Medium dry, from 30 to 60 days. Third. Dry, 90 days and over. In case summer sausage is not sold in a reasonable length of time, it may be packed in boxes and carried in a temperature of 36° above zero. Before shipping, however, it is advisable to take it out and wipe it well before repacking. Summer Sausage Formulas. — Following are formulas for dry sausage which have been tried out with success : Cervelat 40 lb. beef chucks, closely trimmed. 90 lb. pork trimmings, closely trimmed. 20 lb. shoulder fat. 5 lb. salt. 2 oz. whole pepper. 12 oz. white pepper. 3 oz. saltpetre. 158 THE PACKERS' ENCYCLOPEDIA The beef should be ground through an Enterprise 7/64 in. plate, after which it is placed on a rocker with the fat and seasoning and rocked for about five minutes. Then the pork trimmings and the fat are added and the whole rocked from 25 to 30 minutes, according to the speed of the machine, which should be from 52 to 54 strokes a minute. After the meat has been rocked, it is taken to a cooler, where the temperature is not lower than 38° or higher than 40°, and spread upon benches for this purpose, about ten or twelve inches thick. There it is allowed to remain for three days, after which it is stuffed by hand machines into hog bungs or beef middles, as required. The sausage is then taken to a room where there is plenty of air but no draughts and allowed to hang for two or three days, according to the weather, at a temperature of 50°. If the weather is damp, great care must be taken that the sausage does not slime, and it is sometimes necessary to keep the temperature up to 55°, in order to keep the room as free from dampness as possible. If the sausage commences to slime, there is great danger of its turning sour or becoming hollow in the center. In this case it is necessary for the sausage to be put into smoke sooner than otherwise, as the smoke of course stops the slime. But if it is put into smoke too soon the sausage will have a dark ring, and this is almost as serious as if the sausage had turned sour. Again, if the heat is too severe on the sausage, or the temperature of the smoke houses is not watched and is allowed to get too high, the sausage will sour. When the sausage is ready for smoke, under f^orable circumstances, it should be hung in a smoke house where the temperature reaches 70° or 72°, at which point it must be kept «through the entire process of smoking, which consumes about twenty-four hours for beef middles and 48 hours for hog bungs, according to the weather. Hohtciner 50 lb. shank meat. 10 lb. fresh beef cheek meat. 30 lb. fresh pork trimmings. 10 lb. pickled pork trimmings. 30 lb. fresh pork cheek meat. 20 lb. shoulder fat. Same seasoning as Cervelat. Shank meat, beef cheek meat and pork meat are ground through the Enterprise 7/64 in. plate. Pickled pork trimmings are ground through the Enterprise 7/64 in. plate. Shoulder fat is cut into small pieces, but not shaved. Ground material and shoulder fat are put on the block with the seasoning, and chopped five or ten minutes, when the pork trimmings are added, the whole being chopped 15 or 20 minutes. This meat is very coarse, and after chopping should be mixed in a mixer for three or four minutes, when it is taken to the cooler and handled the same as Cervelat, after which it is stuffed by hand stuffers into large beef rounds. It is then allowed to hang in the same room where green Cervelat is hung, and about the same length of time, the same precaution being taken with this as with Cervelat as to slime, etc. This sausage is to be handled very carefully in smoke, as too much heat wrinkles it, and the object of SAUSAGE FORMULAS 159 smoking is to impede drying and prevent this sliming, which is done mostly when the weather becomes warm. A great deal of Holsteiner is allowed to dry naturally without smoking, and where you have plenty of room it is better for the sausage to dry naturally than to smoke it, especially in the winter time. However, in damp weather, and through the summer months, it is always advisable to smoke it a little. This sausage can be made throughout the summer, providing drying rooms can be regulated so as to keep cool and dry. B. C. Salami. — This sausage is identically the same as Holsteiner, han- dled the same in every respect, and stuffed in beef middles, 11 inches in length, which give it its name. Beef Casing Salami. The same care is necessary with this sausage as with Holsteiner from the time it leaves the block until it is ready for shipment. Szvedish Mettwurst -_^ 125 lb. fresh boneless chucks. 12 oz. white pepper. '! 25 lb. fresh pork trimmings. 6 oz. coriander. 20 lb. shoulder fat. 3 oz. saltpetre. 4 lb. salt. Chopped a little finer than Holsteiner or B. C. Salami, but not as fine as Cervelat. Chucks are trimmed and salted on a bench over night with about 3 pounds of salt to 100 pounds of meat. Handled in other respects the same as Cervelat. Stuffed in beef middles; and instead of tying the end, use a short wooden skewer. Immediately after the sausage is stuffed it is put into vats holding about 800 pounds of sausage, and covered with plain pickle, about 65° strength. Allow to remain in pickle three days, then hang up in same room with green sausage. Allow to hang until moderately dry, which will take from two to three days. Put into smoke and handle identically the same as Cervelat in beef middles. D' Aries Summer Sausage 75 lb. lean beef trimmings. 6 oz. sugar. 75 lb. lean pork trimmings. 6 oz. crushed white pepper. 5 lb. salt. 4 oz. whole white pepper. 2 oz. saltpetre. 2 oz. garlic. Run beef once through % in. plate on grinder ; then put through rocker with pork trimmings for four minutes, the rocker to make 54 revolutions per minute. H. C. and B. C. Cervelat 65 lb. pork trimmings. 3 lb. flour. 15 lb. pork cheek meat. 1 lb. sugar. 70 lb. beef trimmings. 4 oz. saltpetre. 12 oz. pepper. 150 lb. 531^% pork product. 5 lb. salt. 46%% beef product. Cappicola ; 100 lb. cured boneless pork 2 oz. fennel seed, ham butts. 100% pork product. 1 lb. 8 oz. cayenne pepper. ■ 160 THE PACKERS' ENCYCLOPEDIA Milano 105 lb. pork trimmings. 60 lb, beef trimmings. 165 lb. 6 lb. salt. 1 lb. 4 oz. pure spices. 1 oz. garlic. 63.6% pork product. 36.4% beef product. Sorrento Salami 148 lb. pork trimmings. 17 lb. beef trimmings. 165 lb. 5 lb. salt. 1 lb. 4 oz. pure spices. 80% pork product. 20% beef product. Pcppcroni 60 lb. pork trimmings. 90 lb. beef trimmings. 8 oz. pepperoni. 2 oz. pepper. ^ oz. fennel seed. 150 lb. 40% pork product. 5 lb. salt. 60% beef product. 12 oz. sugar. Gothacr 120 lb. pork trimmings. 4 oz. saltpetre. 30 lb. beef trimmings. 1 lb. sugar. 12 oz. pepper 150 lb. 80%c pork product. 5 lb. salt. 20% beef product. 1 lb. flour. Export Gotchorg 50 lb. pork trimmings. 4 oz. saltpetre. 40 lb. pork cheeks. 12 oz. pepper. 60 lb. beef trimmings. 1 oz. cardamom. 1 oz. coriander. 150 lb. 60% pork product. 5 lb. salt. 40% beef product. 1 lb. sugar. Landjaegcr 60 lb. pork trimmings. 90 lb. beef trimmings. 150 lb. 5 lb. salt. 2 oz. garlic. 1 lb. sugar. 4 oz. saltpetre. 12 oz. pepper. 3!/2 oz. cherry wine. 3 oz. caraway seed. 40% pork product. 60% beef product. Lyon 140 lb. pork trimmings. 10 lb. beef trimmings. 150 lb. 5 lb. salt. 12 oz. pepper. 12 oz. sugar. 4 oz. saltpetre. 1 oz. garlic. Ys oz. allspice. 931^% pork product. 6^% beef product. A SAUSAGE AND PROVISION PLANT 161 H. C. and B. C. Aries Frisses 110 lb. pork trimmings. 40 lb. beef trimmings. 150 lb. 5 lb. salt. 12 oz. pepper. Mortadella * 125 lb. pork trimmings. 25 lb. veal or beef trimmings. 150 lb. 5 lb. salt. 1 oz. saltpetre. 12 oz. sugar. .^^^ Farmer Holsteiner 50 lb. pork trimmings. 10 lb. pork hearts. 20 lb. pork cheeks. 70 lb. beef trimmings. 150 lb. 5 lb. salt. 12 oz. sugar. 4 oz. saltpetre. 2 oz. garlic. ys oz. allspice. 73y3% pork product. 26^% beef product. 5 oz. pepper. 2 oz. garlic. 1 lb. curacao. 8 oz. alcohol. 8 oz. gelatine. 83^,% pork product. 16^% beef product. 4 lb. flour. 1 lb. sugar. 4 oz. saltpetre. 12 oz. pepper. 1 oz. coriander. 53j^% pork product. 4674% beef product. Domestic Goteborg 50 lb. pork trimmings. 20 lb. pork cheeks. 10 lb. pork hearts. 70 lb. beef trimmings. 150 lb. 5 lb. salt. « 3 lb. flour. 1 lb. sugar. 4 oz. saltpetre. 12 oz. pepper. 1 oz. cardamom. 1 oz. coriander. 53^% pork product. 46^% beef product. Wholesale Sausage Factory and Provision Plant On Page 162 is shown a typical arrangement of a wholesale sausage manufacturing plant which also produces hams, bacon, boiled hams and certain other specialties. The layout covers fulty the various departments in a conveniently arranged manner. Raw products are received on the loading platform, from whence they are conveyed either into the cooling rooms or are lowered by means of an elevator into a basement for storing. The product can conveniently be taken into the cutting and manufac- turing room from either the basement or the refrigerators. The cured sausage meats are usually taken from the cooler, brought into the manufac- turing room, put through the hasher, cutter and mixer and then into the stuffers. The illustration shows an overhead track located between two stuff- ing tables, so that the link sausage from both tables may be easily placed on the carrier and from there conveyed into the smoke houses. 162 THE PACKERS' ENCYCLOPEDIA I Layout of Wholesale Sausage Factory and Provision Plant MEAT CANNING 163 The six smoke houses are of different sizes, for sausage, hams and bacon, and the plan also shows a smoke house alley for the quick removal of any smoke when the smoke house door is open. This is a feature very often overlooked by builders of smoke houses, but leading architects try to provide for it in every modern plant now designed. After the products leave the smoke houses they pass through the cook- ing and boiling room. This room is provided with vats for boiling of bologna and cooking of hams. A few boning tables also are shown, and the ham press ; and the finished product can be removed from this point out onto the platform or into either one of the two coolers. Cutting tables for boning out meats, hams, etc., are also provided in the main cutting room. The shipping room is under observation of the office at all times, and a little retail store is provided in the front. The basement is used for the storing of raw products, and the rear department for smoke house firepits, while the part under the coolers, shipping, cutting and manufacturing rooms is for coolers and freezers. MEAT CANNING The object of canning meat is to preserve and protect it for future use. The principle employed is that of the destruction of all the microorganisms or bacteria and yeasts by means of heat after the product is placed in an air-tight receptacle, tin usually being employed. The sterilization process is accomplished by means of sufficient heat, by steam pressure, or two or three successive boilings in water are sometimes employed for certain classes of meat products. The latter process is not quite so sure as the former. The successive boilings are necessary, due to the fact that some organisms are spore producers, which means that they are very resistant in certain stages of their development and therefore it is necessary to heat them a second or third time so that this particular class of organisms may be killed when they are in the vegetative state. Various machines have been developed to aid the canning process, such as the stuffing machines, vacuum machine, can-washing machinery, capping machinery, soldering machinery, etc. It will not be necessary here to enter into the various details relative to the operation of these different machines, as that is supplied by the manufacturer. It should be stated, however, that the best of machinery and good quality tin should always be used, for one of the greatest sources of loss in canning departments is that produced by "leaks," which means that both the value of the can and the product is practically destroyed. It is a dangerous practice to reprocess leaky cans, for there may be developed poisonous by-products from the result of bacterial action which may cause sickness or even death. In processing in steam retorts a temperature of 250° Fahr. is generally used, sometimes 260°, the length of time depending upon the size of the tins to be processed and the product contained therein. While the meat canning business has had its ups and downs, there will always be a consistent demand for canned meats. There are yet in both hemispheres great fields for development. The building of railroads, the opening up of new country, the felling of forests, mining, and many like occupations are of such character that meats preserved in this manner will be demanded. 164 THE PACKERS' ENCYCLOPEDIA Formulas. — Following are a number of formulas representative of various classes of canned meat products which will be of interest to those engaged in canning : Ox-Tail Soup 125 gallons water. 20 lbs. chopped turnips. J/2 gallon sherry wine. ^ lb. whole cloves. 1 quart of caromel. yi lb. ground black pepper. 1,000 lbs. ox tails. %. lb. bay leaves. 10 lbs. oil. 5 lbs. salt. 30 lbs. chopped onions. "Bring the above to a boil and allow to simmer for 2 hours. Process: ^-Ib. cans, 40 minutes, 250°; J/2-lb. cans, 50 minutes, 250°. Mock Turtle Soup 60 gallons water. 5 lbs. chopped turnips. 1 gallon sherry wine. J/2 lb. whole cloves. 55 calves' heads. ]4- lb. sweet marjoram. 25 lbs. calves' livers. 5^2 lb. white pepper. 60 calves' hearts. 2 lbs. green pot herbs. 50 lemons. ' 10 lbs. butter or oil. 1/^2 pints Worcestershire sauce 8 lbs. flour. 5 lbs. chopped carrots. 3 lbs. salt. 5 lbs. chopped onions. Cook for 3 hours. Process as for ox-tail soup.^ Plain Soup Stock 1,000 lbs. of beef meat and bones. 10 lbs. celery or celery seed. 125 gallons water. 1 lb. whole cloves. 25 lbs. chopped onions. 14 lb. thyme. 25 lbs. chopped carrots. ^ lb. bay leaves. 25 lbs. chopped turnips. The bones should be cracked to expose the marrow and after cold water is added bring to a boil and skim. Allow to simmer for six hours, then add the vegetables and spices and allow to simmer for two hours before adding the bay leaves. Add enough water to make 125 gallons ; then strain and remove the grease. Consomme 500 lbs. of lean beef. 10 lbs. chopped carrots. 500 lbs. veal knuckles. 35 lbs. of oil or butter. 125 gals, water. 1 lb. pepper. 25 lbs. chopped leeks. ^ lb. bay leaves. 25 lbs. chopped celery. % lb. thyme. Bring to a boil and allow to simmer for six hours. Potted Ham 10 lbs. ham meat. J4 lb. cloves. l,^ lb. mace. 1 oz. bay leaves. Cover the ham with water then bring to a boil and allow to simmer for 4 hours. Grind the mixture to a paste and add 54 lb. of white pepper, 54 oz. cayenne pepper, 2 oz. powdered salt. Process the same as for beef. MEAT CANNING 165 -n r, A Coo, r/~G TAtHt\S. /^ -^ "-N 3 / L J c \ ^ / W J) 3 \„ j,^ r ) n V \ STurrED C "'• I-^SLf N r 1 L ooooooy^oooooo oooooo 'p-'^oooo o o 1 C/i/s, CAPeeeiS. Cd/v Cappers _J Cacpeo '~ai^ ^^Bte r s \ / . \ /^^ /^ 1 ( O ) ' O ? 3 vS-v s v>^ p . ^ ? 5 ■ ? 1 > 1 ! 2 3 1 c 1 s ^ Caav WAsn/r^c MACMit^e 1- 166 THE PACKERS' ENCYCLOPEDIA Potted Tongue 75 lbs. salted tongue. 2 oz. powdered all-spice. 25 lbs. salt pork. 1 oz. coriander seed. 3 lbs. salt. J/^ oz. bay leaves. y^ lb. ground black pepper. 1 pt. onion juice. 2 oz. powdered cloves. Soak the tongues for 12 hours in water, add fresh water, then bring them to a boil, allow to simmer for 4 hours, grind fine and mix. The process is the same as for Potted Beef. Beef Tongues . These are soaked in water for 12 hours, then add fresh cold water and bring to a boil, let simmer for 2j4 hours, then remove the skins and put in cans. Process : 1 lb. can large tongue 250° for 2% hours ; 1 lb. can medium tongue, 250° for 1% hours; 1 lb. can small tongue, 250° for 1 hour. Pig Tongues are handled the same as beef tongues, except the proc- ess is as follows: 6 lb. cans, 250°, 2]/2 hours; 3 lb. cans, 250°, 2^4 hours; 2 lb. cans, 250°, lJ/2 hours; 1 lb. cans, 250°, 1 hour. Sheep Tongues are handled the same as pig tongues. Potted Beef 90 lbs. beef meat. 2 lbs. black pepper. 20 lbs. salt pork. % lb. cayenne pepper. 3 lbs. salt. 1 oz. nutmeg. 1^ lbs. mixed spices. » The beef should be put into boiling water and cooked till tender. Put the pork in cold water, bring to a boil and cook for 3 hours; then grind the beef and the pork to a paste and mix thoroughly with salt and spices. Process: 1 lb. cans, 250°, 1 hour; 14 lb. cans, 250°, ^ hr. ; % lb. cans, 250°, 40 minutes. Roast Beef: Remove from the fire when about half roasted, then pack in tins, and cover with a little gravy, well spiced. Process: 3 lb. cans, 230° for 3 hours ; 2 lb. cans, 230°, 2^ hours ; 1 lb. can, 230°, 12 hours. Corned Beef: A word or two relative to the curing of corned beef will not be amiss here, as the process has undergone a radical change recently. It used to require from 12 to 15 days to prepare corned beef and get it into the tins. Now it can be accomplished in the same number of hours by using the following short cure method. Depending upon the quality, the beef to be corned should be cooked for six hours, at 158° F. The same kettles used for cooking may be used for curing. After cooking, the soup should be drained off and 25° pickle containing the maximum amount of saltpeter or nitrate of soda used in any pickle should be added, the temperature of the same being 140° F. It is important to use 70% of second pickle and only 30% of new pickle. Little or no sugar in the formula is required. Pickling will require six hours, during which time the product should be constantly agitated. The temperature should be down to 120° F. at the end of that period. ANIMAL GLANDS 167 After curing, the beef is cut into pieces, put in cans and covered with juice composed of one-half bouillon in which the beef has been boiled and one-half bouillon from calves' feet. The latter may be flavored with laurel cloves and a little nutmeg. Processing should take place as follows: 3 lb. cans, 240°, 3^ hours; 2 lb. cans, 240°, 2^ hours; 1 lb. can, 240°, 1J4 hours. Spices. — Depending upon the class of trade and other controlling fac- tors, each canner has prepared various formulas and spicing methods. Following is a list of spices ordinarily used in meat canning : Sage, marjoram, savory, rosemary, cloves, coriander, basilic coriander, cinnamon, bay leaves, mace, nutmeg, Hungarian paprika, yellow pepper, cayenne pepper, red pepper, white pepper, black pepper, thyme. ANIMAL GLANDS The packer killing any considerable number of animals may do well to calculate the profit to be obtained by the saving of various ductless and other glands, also hog stomach linings, all of which if properly saved and cared for may find ready sale to the manufacturer of biological products. The following glands from cattle are frequently saved : Thyroid gland. This gland lies close to the larynx, is of a dark color, somewhat resembling a leech. A pound may be recovered from 25 cattle, at a cost of about twenty cents. The extract from this gland is used by the medical fraternity in treating simple goiter and in supplying subjects deficient in thyroid substance. Thymus gland. These glands are known to packing house men as neck sweetbreads. They lie close to the breast on the outside, at a point where the arteries flow from the body to the head. In calves and young cattle this gland sometimes weighs 2^ to 3 lbs. In cattle over 3 years old this gland is very small, and in six-year-old cattle it fades away to practically nothing. Thymus substance is used by physicians in treating rickets. Suprarenal gland. Two of these glands are found in each animal, lying close to the kidney, being about the size of a lima bean. The suprare- 'nalin substance is used as a styptic to stop blood flow, as a heart stimulant, and for cobra bites. Parotid gland. These very small glands lie close to the ear; they are of a dark gray color and difficult for the inexperienced to discover. They are best removed from the head when the cheek meat is cut off. They are used by physicians in treating subjects deficient in saliva. Pituitary gland. These are found at the base of the brain in sphenoid bone. This is a very important gland, its use in surgery for preventing shock and relieving gas pains, and also its use in cases of obstetrics having been thoroughly demonstrated by the medical profession. Mammary gland. These are best removed from young heifers, not over two years old, and when manufactured for medicinal purposes are used in cases of menstrual disorders. Pineal gland. The pineal gland is found on the surface of the brain and appears like a small white worm about three-quarters of an inch long. Immediately upon removal, which is done just before removing the brain 168 THE PACKERS' ENCYCLOPEDIA from the skull, it should be placed in ice water. It is used in treating cases of mental backwardness. Spleen. The spleen when saved is dessicated and is generally used for supplying iron to the system. Ovaries. The ovaries of pregnant cows and sows are frequently saved ; they are usually a light pink in color. The substance manufactured from them is used in cases of surgical and natural menopause, in menstrual troubles and ovarian disturbances. The pancreas gland when saved is desiccated and used for predigesting foods like milk, starch, fat, etc. The orchic gland when saved is used in cases of sexual neurasthenia. Parathyroid glands. These are very small glands found at the root of the tongue. The substance manufactured from them is used in cases of paralysis agitants ; also in cases of tetanus. The thyroid, ovary and pancreas glands are frequently saved from hogs as well as from cattle, and in addition the stomach lining of hogs free from connective and fatty tissue is usually saved for the manufacture of pepsin, an important pharmaceutical preparation. In saving this lining, it should be washed gently in cold water, just enough to free it from dirt, and then packed in ice until used. Four or five linings are required to make a pound. The glands usually saved from sheep are prostate, suprarenal, thyroid and thymus. The description and location of these K similar to those found in cattle. Glands are not packed in salt of any kind, but are usually packed in open-head tierces. If they are used within thirty-six hours they are pre- served by packing in ice and holding in a refrigerator temperature of about 36°. If they cannot be used within three days' time, then they are held in storage at 15° above zero. If held longer, or for export, they are packed in salt. Gallstones. — Although they are not animal glands, gallstones may be properly referred to here. Good, yellowish unbroken gallstones are' of high value and are saved for export to the Far East. They are found in the gall bladders of cattle and sometimes in the bladders of horses. The shape is round, oval or square. Gallstones should never be dried in sunlight, but carefully wrapped up in a thin rag and exposed to the heat of a stove or radiator, placed in a room with excellent ventilation. Unsufficiently dried gallstones will break or burst easier than well-dried stones. Broken stones are worth half the value of good, sound stones. PACKINGHOUSE CHEMISTRY 169 PACKING HOUSE CHEMISTRY Packing house chemistry includes, among other things, the control by- chemical analysis of an almost endless variety of materials, including not only the principal products and by-products, but also many, if not most, of the raw materials necessary in the conduct of the packing business. It is impossible to give in the available space more than a few of the most commonly used and most necessary methods for the analysis of pack- ing house byproducts and purchased materials. It will be necessary, there- fore, to confine this article to the methods of analysis of such products as fertilizers, tallows, greases, etc., and of such materials as salt, saltpeter and sugar. Sampling of Materials The sampling of materials is of at least as. much importance as the analysis of the sample. Proper sampling is a matter of good judgment, experience and unremitting care on the part of the sampler. It is obvious that if a sample is not truly representative of the partic- ular lot of material from which it was drawn, it makes no difference whether the analysis of that sample is correct or not. A handful of sam- ples drawn at random from a pile cannot be expected to represent the pile. Samples must be drawn from all parts of a pile, bulk carload, bin, etc., and the coarser the material, the larger must be the sample. This is particularly true of heterogeneous materials, such as, for example, un- ground bone tankage, in which it is important to get a fair proportion of both bone and meat. When materials are packed in bags, barrels, drums, etc., a representa- tive number of packages must be sampled. When the lot to be sampled includes only a few packages, a sample should be taken from each package. When a carload, say of fifty, one hundred or more packages is to be sampled,-at least five and preferably ten per cent of the number of pack- ages should be sampled. Frequently it will be necessary to sample top, center and bottom of barrels, where a core cannot be obtained. Materials like salt, saltpeter and sugar, which do not require grinding, should be as carefully sampled as any other materials. In the case of fats and oils, sampling is not very difficult, as suitable triers both for tierces and other packages, as well as for tank cars, have long been standard tools in the industry. The carefully drawn sample must be quartered down in the usual manner on a clean surface, taking care to reduce larger pieces to a smaller size during the process of quartering. In general, the coarser the material, the larger the sample which should be delivered to the chemist. Fats and oils also need careful attention with regard to thorough mixing and subdivision into smaller samples for analysis, particularly in the case of low grade fats containing considerable amounts of moisture and suspended impurities. All samples which are not air-dry, that is, carry so much moisture that they will lose weight on exposure to the air, must be collected and delivered to the chemist in suitable air-tight containers. On such samples a double moisture determination must be made in many cases and only 170 THE PACKERS' ENCYCLOPEDIA experience can tell in which cases the double moisture determination is not necessary. It is always necessary in the case of wet tankage, blood, bone, etc., frequently in the case of wet salt, and the procedure is described below. Fertilizer Materials Blood, Tankage, Bone, Etc. Sampling. — In the case of wet samples a moisture determination is made on a comparatively large portion of the sample as received, say 500 or 1,000 grams. This may be dried on special shallow trays or on tin pail covers of suitable size, preferably at a temperature of 70° C. (158° F.) in a suitable oven with forced draft. The sample is air dried in this manner, so that it can be properly ground or otherwise reduced to the requisite fineness. The amount of moisture lost in this drying is added to the moisture determined on the finely ground sample as described below. Dry materials are ground, reduced by quartering and the final sample ground so as to pass a thirty or forty mesh sieve, depending on the material. The finer a sample can be ground for analysis, the more nearly uniform it will be and the easier it will be to obtain a satisfactory weighed portion for analysis. Moisture. — In samples of shipments of dried blood and ground tank- age, the moisture is determined both on a representative portion of the sample as received and also on a portion of the* finely ground sample, prepared for analysis. Five to ten grams of each sample afe weighed into suitable dishes, preferably shallow aluminum dishes, provided with well-fitting covers, so that the dried samples will not gain weight while on the balance. The samples are dried in a suitable oven at 105° C. (221° F.) to constant weight. Five hours is usually sufficient. On re- moving the samples from the drying oven, they should be covered, col- lected in a desiccator and weighed. The loss in weight is calculated to moisture. Nitrogen (Ammonia). — The method used is essentially the Kjeldahl- Gunning-Arnold method, as described in Official Methods, A. O. A. C. (1920), p. 7. Reagents. — Potassium Sulphate : The powdered potassium sulphate used for pharmaceutical purposes is satisfactory. Sodium Hydroxide Solution : Dissolve the entire contents of a freshly opened ten-pound tin of granular caustic soda in an equal weight of water in an iron kettle. When completely dissolved, allow to stand over night in order to allow the carbonates to settle out. Next morning siphon off the clear Hquid and then dilute the clear solution to a density of 1.38, or about 35 per cent, which usually takes about ten pounds of water. For routine use, the sodium thiosulphate used in the distillation of the ammonia may first be dissolved in a little water and added to the sodium hydroxide solution before dilution. Congo Red Indicator: Dissolve 1 gram of congo red (Gruebler) in 10 cc. of alcohol and 90 cc. of water. N/2 Hydrochloric Acid : Standardized preferably against pure potas- sium acid phthalate. Any other pure standard substance usually employed for this purpose may be used instead. PACKINGHOUSE CHEMISTRY 171 N/4. Potassium Hydroxide : This must be free from carbonates and standardized against standard N/2 hydrochloric acid. Apparatus. — Care of the Still : In addition to running blanks when- ever fresh lots of sulphuric acid, caustic soda and potassium sulphate are opened up, the still must be cleaned thoroughly by steaming out. Fill the 650 CO. Kjeldahl flasks about one-half full of tap water and connect as in the nitrogen determination. Turn off the flow of water on the con- densers and allow the steam to pass from the receiving bulb with distilled water and permit the condensers to cool before turning on the water. In this way all-glass condensers may be used without danger of breakage. The rubber stoppers on the distilling bulb must be watched and replaced when necessary. The most satisfactory distillation will be obtained, with least break- age of Kjeldahl flasks, by use of a fairly low flame, placed directly under the middle of the flask until the boiling point is reached, when it should be shifted to one side, thus producing a rolling motion in the solution. If the flame is placed to one side before the boiling point is reached, the strain on the glass at point of contact with the support will tend to break the flasks. It is always better to have a low flame close up than to have a high flame far below the flask. Determination. — Spread the properly prepared sample on a sheet of glazed paper, mix thoroughly and weigh the proper factor weight on a nitrogen-free filter paper. An 11 cm. filter, such as S. & S. No. 597, Swedish IF, Whatman's No. 1, or equivalent, answers this requirement. Care and judgment are required to get a representative sample on the balance pan. Roll up each weighed portion in its filter paper and drop it into a 650 cc. Kjeldahl flask, then add 5 grams of potassium sulphate and 0.5 gram of pure mercury, followed by 25 cc. concentrated sulphuric acid, and digest. Continue the digestion for not less than two hours after final color has been reached. Usually the entire digestion is complete in about three hours. Blank determinations must be made whenever a new lot of sodium hydroxide solution, potassium sulphate or of sulphuric acid are begun. Such blanks are determined on 2-gram portions of pure sugar, such as Crystal Domino sugar. When the digestion- is finished, cool, dilute with 250 cc. of water, add a little granulated zinc and then 2 grams of sodium thiosulphate with the necessary quantity, about 100 cc, of sodium hydroxide solution. Distill off not less than 200 nor more than 250 cc. into a 500 cc. Pyrex Erlenmeyer flask, containing N/2 hydrochloric acid. Allow the receiving bulb to drain for a few minutes after lowering the flask and wash the tip with distilled water before removing flask. Titrate with N/4 potassium hydroxide, using Congo red indicator in the least possible quantity, so as to make the change in color as sharp as possible. About ten drops are usually required. The quantities of N/2 hydrochloric acid to be drawn off are shown in the following table : Sample N/2 Acid Regular tankage ... 1.7034 grams 20 cc. Blood and concentrated tankage 1,7034 grams 40 cc. Bone 1.7034 grams 10 cc. The number of cc. N/2 hydrochloric acid neutralized by the ammonia gives the percentages directly as follows : 172 THE PACKERS' EXCYCLOPEDIA Factor Weight Each cc. N/2 Hydrochloric Acid Used Neutralized is Equivalent to : 1-7034 0.57c ammonia 0.8517 0.259c ammonia 1-4010 0.5% nitrogen 0-7005 0.2Src nitrogen For the determination of nitrogen or ammonia in other materials, such as sulphate of ammonia, nitrates, mixed fertilizers, etc., the Official Methods of the Association of Official Agricultural Chemists ( 1920) should be consulted. The following factors are used for the conversion of nitrogen to ammonia and protein : Ammonia = Nitrogen X 1.2155 Protein = Nitrogen X 6.25 Phosphoric Acid: (Volumetric Method) This method is used for tankages, bone meals, acid phosphates and mixed fertilizers. For purposes of settlement or in case of controversy with official con- trol or other laboratories, the gravimetric method must be used. See Of- ficial Methods, A. O. A. C. (1920) p. 1. Reagents. — Molybdate Solution : Make up the fallowing two solutions : I. Molybdic Acid 85% 60 gm. Ammonium Hvdroxide (sp. gr. 0.90) 75 cc. Distilled Water 150 cc. II. Nitric Acid (sp. gr. 1.42) 250 cc. Distilled Water 400 cc. Pour solution I slowly and with constant stirring into solution II. Keep the mixture in a warm place over night, or until a sample deposits jio. yellow precipitate of ammonium pho^pho-xnolybdate when warmed to 40° C. Decant the clear solution as completely as possible and to every 950 cc add 50 cc of nitric acid (sp. gr. 1.42). If the solution is not per- fectly clear and brilliant, it must be filtered before use. Ammonium Nitrate Solution: A 5% solution of commercial nitrate, free from phosphate, in distilled water. N/2 Potassium Hydroxide : To be standardized against standard N/2 hydrochloric acid prepared as described under Determination of Nitrogen. N/4 Nitric Acid : To be standardized against standard N/2 hydro- chloric acid prepared as described under Determination of Nitrogen. Preparation of Solution. — The usual factor weight of sample is 3.7043 grams and this weight is used for all totals' except phosphate rock, bone meal, and acid phosphate. Determin-ation. — Digest in a 300 cc Kjeldahl flask with 30 cc nitric and 10 cc hydrochloric acid. Boil down to a volume of about 10 cc, add 10 cc of nitric acid and 50 cc of water and boil. When the sample con- tains sulphates, as in the case of acid phosphate or mixed fertilizers con- grams ^ For phosphate rock, bone, or any other total running over 18'^c, use 3.0870 IS. For insolubles and acid phosphate totals use 1.8522 grains. PACKINGHOUSE CHEMISTRY 173 taining acid phosphate, add 10 to 15 cc of a saturated solution of barium nitrate. If 3.0870 grams have been weighed out, the digestion is made up to a volume of 500 cc; all others to 300 cc. Filter through a dry filter. For totals take an aliquot of 25 cc, diluting to 100 cc with distilled water, and for insolubles 100 cc. Neutralize the solution with ammonium hydroxide (sp. gr. 0.90) from a burette, using nitric acid to neutralize any excess of ammonia, then add 10 grams of ammonium nitrate crystals. Heat in a water bath, held at 45° C for 15 minutes to allow the solution to come to the temperature of the bath. Precipitate the phosphoric acid by adding, with stirring, 20 to 45 cc of molybdate solution, depending upon the amount of P2O5 present. Precipitation must be made in sets of not more than four^ allowing five minutes to elapse before precipitation of a second set. Digest for 15 minutes, at 45° C, stirring at the end of five and ten minutes respectively. Take out each set of four in the order of precipitation and filter at once' with suction. Wash three or more times by decantation* with ammonium nitrate solution, transferring the precipitate to the filter during the last washing. Then wash with distilled water, being very careful to wash every trace of acid from the beaker, funnel and precipitate. Always test the last washing for neutrality with litmus paper. Return the precipitate and paper pulp mat from the funnel to the beaker in which precipitation was made and rinse the funnel with a fine stream of water. Dissolve the precipitate in N/2 potassium hydroxide, using from 5 to 10 cc excess, and titrate back with N/4 nitric acid, using phenolphthalein as indicator. Calculation of Results 1 cc N/4 alkali is equivalent to % P2O5 0.25 0.5 0.125 0.5 Fat Reagents. — Petroleum Ether : This is the light fraction of gasoline coming over below 75° C (167° F). A suitable gasoline may usually be obtained by purchasing gas machine gasoline (sometimes sold under the name pepsin naphtha). This grade of gasoline usually has a gravity of 80° to 88° Baume, and yields on distillation about two-thirds of the desired low boiling fraction.^ Amount 1 cc N/2 weighed Volume of Aliquot alkali is out solution taken equivalent cc cc cc to % P,0, 3.7043 300 25 0.5 1.8522 300 25 1.0 1.8522 300 100 0.25 3.0870 500 25 1.0 *It is of the greatest importance that the excess of molybdate solution be filtered off immediately after removal from the precipitating bath, so as to avoid the danger of precipitating molybdic acid. ^Filtration of a second set of four, can, of course, be begun as soon as the first decantation on the previous set has been completed, so that three sets can be kept digesting simultaneously. *The number of washings by decantation depends on the amount of precipitate. The larger this is, the more washings by decantation should be made. ^ The residue may be used in the determination of soluble mineral matter from the standard analysis of greases and also for cleaning greasy glassware, etc. 174 THE PACKERS' ENCYCLOPEDIA Determination. — The residue from the determination of moisture may be used for the determination of fat in tankages, bone, etc. This dry residue is carefully wrapped in filter paper, from which the fat has been previously extracted and extracted with petroleum ether in any standard extraction apparatus for six to eight hours. The petroleum ether is then evaporated off over a steam bath in a current of dry filtered air and finally dried to constant weight in an air oven at 105° C (221° F) or in a vacuum oven, if one is available. Fats Greases, Tallows, Etc. (A) Quick Methods of Testing for Factory Control Moisture. — Weigh 25 grams of the well mixed sample into a three-inch casserole and heat on an asbestos board over a burner or on a hot plate, taking care that the temperature of the fat does not exceed 130° C (266° F.). During the heating rotate the casserole gently to avoid loss by spattering. The completion of the test is judged by the disappearance of bubbling or of foam or the absence of moisture on a cold watch glass, when held directly over the casserole. Avoid overheating the sample, as indicated by smoking or darkening. Cool in a desiccator and weigh. The dried residue is used for the determination of insoluble impurities, as described below.^ Insoluble Impurities. — Melt the dried residue from the moisture deter- mination and add about an equal volume of gasolina tailings. Mix thor- oughly, allow to settle and decant the clear solution as completely as possible. Add another portion of about 25 cc of gasoline tailings. At this point the analyst can, after some practice, estimate the amount of impurities by inspection in nearly all cases. In exceptional cases, where the insoluble residue is of unusual appear- ance or in unusual bulk, the clear solution may be decanted ofif again, the residue washed once with redistilled petroleum ether, the residual solvent evaporated ofif on the steam bath, the residue dried on the hot plate or in the air oven, cooled and weighed. (B) Standard Methods of Testing Sampling. — The sample must be representative and at least three pounds in weight and taken in accordance with the Standard Methods for the Sampling of Commercial Fats and Oils.' It must be kept in an air-tight container in a dark cool place. Soften the sample if necessary, by means of a gentle heat, taking care not to melt it. When sufficiently softened, mix the sample thoroughly by means of a mechanical egg beater or other equally effective mechanical mixer. Moisture and Volatile Matter. — Weigh out five grams of the prepared ° Samples containing excessive amounts of moisture, which cannot be dried di- rectly on the hot plate, are first dried in an air oven at 105° C, until most of the moist- ure has been driven off. The drying is then completed on the hot plate as described above. ' A copy of these methods may be obtained from the Committee on Analysis of Commercial Fats and Oils of the American Chemical Society, of which Mr. W. D. Richardson, Chief Chemist, Swift and Company, Chicago, is Chairman. PACKINGHOUSE CHEMISTRY 175 sample into a moisture dish and dry to constant weight in an air oven at 105° C (221° F.). If the sample is dried too long, it will gain weight. If a vacuum oven is available, this determination is best carried out in such an oven instead of an air oven, thus avoiding the danger of a gain in weight, due to the absorption of oxygen, in the later stages of the drying. The loss in weight is calculated as moisture and volatile matter. Insoluble Impurities. — Dissolve the residue from the moisture and vola- tile matter determination by heating it on the steam bath with 50 cc of kerosene.* Filter the solution through a Gooch crucible properly prepared with an asbestos mat or through a filter paper in a glass funnel.® Wash the insoluble matter five times with 10 cc portions of hot kerosene, and finally wash the residual kerosene out thoroughly with petroleum ether. Dry the crucible and contents to constant weight, as in the determination of moisture and volatile matter and report results as Insoluble Impurities. Soluble Mineral Matter. — Place the combined kerosene filtrate and washings from the insoluble impurities determination in a platinum dish or large porcelain crucible. Place this in an ashless filter paper folded in the form of a cone, apex up. Light the apex of the cone, whereupon the bulk of the kerosene will burn quietly. Ash the residue in a muffle to constant weight, taking care that the decomposition of alkaline earth car- bonates is complete, and report the result as Soluble Mineral Matter. Free Fatty Acids. — The alcohol to be used is denatured alcohol. For- mula 30, of such purity that it will give a definite, distinct end point with phenolphthalein. Determination. — Weight 1 to 15 grams of the prepared sample into an Erlenmeyer flask, using the smaller quantity in the case of dark-colored, high acid fats. Add 50 to 100 cc hot, neutral alcohol, and titrate with N/2, N/4 or N/10 sodium hydroxide, depending on the fatty acid content, using phenolphthalein as indicator. Calculate to oleic acid. Each cc of N/2 sodium hydroxide is equivalent to 0.141 grams of oleic acid. Unsaponifiable Matter E.vtraction Cylinder. — The cylinder shall be glass-stoppered, graduated at 40 cc, 80 cc and 130 cc, and of the following dimensions: Diameter about 1^^ in., height about 12 in. Petroleum Ether. — Redistilled petroleum ether, boiling under 75° C, shall be used. A blank must be made by evaporating 250 cc with about 0.25 gram of stearine or other hard fat (previously brought to constant weight by heating) and drying as in the actual determination. The blank must not exceed a few milligrams. Determination. — Weight 5 grams (± 0.20 gram) of the prepared sam- ple into a 200 cc Erlenmeyer flask, add 30 cc of redistilled 95 per cent (ap- proximately) ethyl alcohol and 5 cc of 50 per cent aqueous potassium hydroxide, and boil the mixture for one hour under a reflux condenser. 8 Commercial kerosene mixed with an equal volume of gasoline tailings, as de- scribed under "Determination of Fat in Tankage," may be used for this work. " If filter paper is used, it must be very carefully washed, especially around the rim, to remove the last traces of fat. 176 THE PACKERS' ENCYCLOPEDIA Transfer to the extraction cylinder and wash to the 40-cc mark with re- distilled 95 per cent ethyl alcohol. Complete the transfer, first with warm, then with cold water, till the total volume amounts to 80 cc. Cool the cylinder and contents to room temperature and add 50 cc of petroleum ether. Shake vigorously" for one minute and allow to settle until both layers are clear, when the volume of the upper layer should be about 40 cc. Draw off the petroleum ether layer as closely as possible by means of a slender glass siphon into a separatory funnel of 500-cc capacity. Repeat extraction at least four more times, using 50 cc of petroleum ether each time. More extractions than five are necessary where- the unsaponifiable matter runs high, say over 5 per cent, and also in some cases where it is lower than 5 per cent, but is extracted with difficulty. Wash the combined extracts in a separatory funnel three times with 25 cc portions of 10 per cent alcohol, shaking vigorously each time. Transfer the petroleum ether extract to a wide-mouth flask or beaker, and evaporate the petroleum ether on a steam bath in an air current. Dry as in the determination for "Moisture and Volatile Matter." Any blank must be deducted from the weight before calculating unsaponifiable matter. Test the final residue for solubility in 50 cc petroleum ether at room tem- perature. Filter and wash free from the insoluble residue, if any, evaporate and dry in the same manner as before. Total Impurities. — The sum of the moisture and volatile matter, soluble mineral matter, insoluble impurities and unsaponifiable matter is reported as total impurities. Titer Standard Thermometer. — The thermometer is graduated at zero and in tenths of degrees from 10° C to 65° C, with one auxiliary reservoir at the upper end and another between the zero mark and the 10° mark. The cavity in the capillary tube, between the zero mark and the 10° mark is at least 1 cm. below the 10° mark, the 10° mark is about 3 or 4 cm. above the bulb, the length of the thermometer being about 2>7 cm. over all. The thermometer has been annealed for 75 hours at 450° C and the bulb is of Jena normal 16-in. glass, or its equivalent, moderately thin, so that the thermometer will be quick-acting. The bulb is about 3 cm. long and 6 mm. in diameter. The stem of the thermometer is 6 mm. in diameter and made of the best thermometer tubing, with scale etched on the stem, the gradua- tion is clear-cut and distinct, but quite fine. The thermometer may be certified by the U. S. Bureau of Standards. Glycerol Caustic Solution. — Dissolve 250 grams potassium hydroxide in 1000 cc dynamite glycerin with the aid of heat. Determination. — Heat 75 cc of the glycerol-caustic solution to 150° C and add 50 grams of the melted fat. Stir the mixture well and continue heating until the melt is homogeneous, at no time allowing the temperature to exceed 150° C. Allow to cool somewhat and carefully add 50 cc 30 per cent sulfuric acid. Now add hot water and heat until the fatty acids separate out perfectly clear. Draw off the acid water and wash the fatty '" It is necessary to shake thoroughly and vigorously in order to secure accurate results. The two phases must be brought into the most intimate contact possible, otherwise low and disagreeing results may be obtained. PACKINGHOUSE CHEMISTRY 177 acids with hot water until free from mineral acid, then filter and heat to 130° C as rapidly as possible while stirring. Transfer the fatty acids, when cooled somewhat, to a 1-in. by 4-in. tube, placed in a 16-ounce salt-mouth bottle of clear glass, fitted with a cork that is perforated so as to hold the tube rigidly when in position. Suspend the titer thermometer so that it can be used as a stirrer and stir the fatty acids slowly (about 100 revolutions per minute) until the mercury remains stationary for thirty seconds. Allow the thermometer to hang quietly with the bulb in the center of the tube and report the highest point to which the mercury rises as the titer of the fatty acids. The titer should be made at about 20° C for all fats having a titer above 30° C and 10° C below the titer for all other fats. Any convenient means may be used for obtaining the temperature or 10° below the titer of the various fats. The best means for this purpose is a chill room ; second, an artificially chilled small chamber with glass window ; third, immersion of the salt-mouth bottle in water or other liquid of the desired temperature. Color. — The color of tallows and greases is determined by matching against standard yellow and red Lovibond tintometer glasses, preferably in a Wesson type of Lovibond tintometer. This tintometer is furnished with suitable glass tubes and the lighter colored fats are read through a column S% inches high, while darker colored fats are read through a 1^-inch column. Melted fats are read in a uniform temperature of not less than 130° nor more than 150° F. Bleach Lard. — Weigh ISO grams of the melted sample into a porcelain casserole and heat to 160° F, stirring constantly with a thermometer. Now add 0.75 grams (0.5%) of standard English fullers' earth" and keep at 160° F for ten minutes, stirring constantly. At the end of ten minutes, filter through a fluted filter into a 4-ounce oil bottle, returning the filtrate to the filter, until a clear, brilliant filtrate is obtained. The oil bottle must be filled to the shoulder (5j4-inch). Read the color in the cottonseed oil tintometer against standard Lovibond glasses at a temperature of not less than 130° nor more than 150° F. Tallows. — Heat the sample to 180° F and add 6 grams (4%) of stand- ard English fullers' earth ; otherwise proceed exactly as in the case of lard, except that the height of column of the oil is to be made to conform to the specifications in the method for color. Greases. — Heat the sample to 220° F and add 6 grams (4%) of stand- ard English fullers' earth, otherwise proceed exactly as in the case of tallows. Fullers' Earth. — Bleach two sets of well-settled prime steam lard and No. 1 tallow, one set with the earth to be examined and one set with stand- ard English fullers' earth in the manner as described under the respective "A supply of standard English fullers* earth may be obtained from Mr. Thomas G. Caldwell, Law & Company, Wilmington, N. C., Secretary, American Oil Chemists Association. For methods for testing fullers' earth on cottonseed oil and therefore also for bleaching cottonseed oil, the Official Methods of the American Oil Chemists Society should be obtained from the same source as the standard earth. 178 THE PACKERS' ENCYCLOPEDIA fats and oils above. Report results by comparison with standard earth. The sample to be examined must first be passed through a 100-mesh sieve before it is tested. Salt Preparation of Sample. — Reduce all samples to pass a 60-mesh sieve before analyzing, except in the case of very wet salts. In such cases, a moisture determination is to be made on a representative portion of the sample as received. The remainder of the sample is rapidly dried, preferably on the hot plate, ground to pass a 60-mesh sieve and transferred to a tightly stoppered container for analysis as described below. Moisture. — Dry ten grams of the salt as received at 105° C for 5 hours. (The moisture in rock salt is usually under 0.1% and if the sample is normal in appearance, moisture need not be determined.) In the case of the very wet salts mentioned above, as large a sample as conveniently pos- sible, but not to exceed 100 grams, is taken for the determination of moisture. Insoluble Impurities. — Dissolve 25 grams of the sample of salt in 250 cc of distilled water, making a 10% solution and filter through a dry filter. In most cases, the soluble impurities can be readily estimated by inspection of the solution before filtration and of the filter paper after filtering. In cases where there is more insoluble matter than usual, the solution is filtered through a tared Gooch crucible and the residue is dried and weighed in the usual manner. Lime and Magnesia. — Reagents : Standard Calcium Chloride Solution: Dissofve 1.79 grams of pure calcium carbonate in 5 cc of concentrated hydrochloric acid and make up to one liter with distilled water; 5 cc of this standard solution, when used according to the following method, represents 0.1% CaO and MgO. Ammonium Hydroxide: A 10% solution of ammonia (187 cc of ammonia, sp. gr. 0.90, diluted to 500 cc with distilled water). Ammonium Carbonate : A 10% solution of ammonium carbonate. Determination. — Transfer 50 cc of the 10% salt solution to a 250 cc graduated cylinder, add 10 cc each of the 10% ammonia and ammonium carbonate solutions, dilute with water to 150 cc and mix. Take a known volume of the standard calcium solution, transfer it to another 250 cc cylinder and add the same amounts of ammonia and ammonium carbonate, as above. Dilute to the same volume as that of the sample and mix. Com- pare the degree of cloudiness and observe whether it requires more or less of the standard solution to equal the turbidity of the sample. Example: If it requires 25 cc of the standard solution to produce the proper degree of cloudiness, the salt contains 0.5% CaO and Mgo. If 40 cc are required, it contains 0.8%, etc. Sulphates. — Reagents : Standard Sodium Sulphate Solution: Dissolve 4.05 grams of crys- tallized sodium sulphate in 1000 cc of distilled water. Each 5 cc of this solution used in the following method represents 0.1% SOs in 50 cc of the 10% solution of the sample. Barium Chloride : A 10% solution of barium chloride. Hydrochloric Acid: A 10% solution of hydrochloric acid (dilute 100 cc of 1.20 specific gravity acid to about 400 cc with distilled water). PACKINGHOUSE CHEMISTRY 179 Determination. — Take another SO cc of the 10% solution of the sample, transfer to a 250 cc cylinder, add 10 cc each of the hydrochloric acid and barium chloride solutions, dilute to 150 cc and mix. Take a known volume of the standard sulphate solution, transfer to a 250 cc cylinder and add 10 cc each of the reagents as above. Dilute to 150 cc, mix and compare the cloudiness of this solution with that produced in the sample. Example: If it requires 25 cc of the standard sulphate solution to equal the degree of cloudiness in the sample, then the salt contains 0.5% SO3. If 30 cc are required, then it contains 0.6% SO3. Borax. — To 15 cc of the 10% solution of the salt in a small beaker, add 1 cc of concentrated hydrochloric acid. At the same time, prepare a blank, and also two standards containing one part in 100,000 and one part in 1,000,000 of boric acid. Suspend a strip of turmeric paper in each of these solutions. The relative red coloration which the different solutions produce on the turmeric paper indicates at the same time the presence and amount of borax in the salt. Nitrate of Soda Report moisture, insoluble impurities, lime (CaO) and magnesia (MgO) and sulphates. If the salt contains borax, it must be rejected. Sampling.— Tht sample is made up by mixing equal portions of the individual samples drawn from each barrel. Analysis. — Total Impurities: The total impurities in nitrate of soda include the determinations made on salt and, in addition, the determination of sodium chloride (common salt). Reagents: N/10 Silver Nitrate Solution: One liter contains 16.989 grams silver nitrate. N/10 Ammonium Thiocyanate : Contains approximately 8 grams of ammonium thiocyanate per liter and must be standardized against standard N/10 silver nitrate solution. Ferric Alum Indicator: A saturated solution of ferric alum. Nitric Acid: Free from lower oxides of nitrogen, secured by diluting the usual pure acid with about ^4 part of water and boiling until perfectly colorless. Determination. — Transfer an aliquot of the solution used for the deter- mination of impurities representing 2.5 grams of the original sample to a 200 cc casserole and determine chlorine by titration as follows: Add an excess of N/10 silver nitrate solution, heat to boiling, allow to settle, filter into another porcelain casserole, wash and titrate back the excess of silver nitrate in the filtrate with N/10 ammonium sulphocyanid solution, using ferric alum as indicator. The titration is best accomplished in a dark place by gas light. One cc N/10 silver nitrate = 0.00585 gm. sodium chloride. The difference between 100 and the percentage of total impurities (total refraction) gives with a fair degree of accuracy the purity of the sodium nitrate. This may be checked if desired by determining the nitrogen in the sample, according to the official ferrous sulphate-zinc-soda method as follows : Place 0.5 gram of the sample in a 600-700 cc flask, add 200 cc of dis- tilled water, 5 grams of powdered zinc, 1-2 grams of crystallized ferrous 180 THE PACKERS' ENCYCLOPEDIA sulphate and 50 cc of sodium hydroxide solution (36° Beaume). Distill, collect in the usual way in N/2 hydrochloric acid and titrate. Sodium Nitrate = Nitrogen x 6.0678. Borax. — Sodium nitrate intended for curing of meats in inspected estab- lishments is always tested for freedom from borax. This test is carried out in the laboratories of the U. S. Bureau of Animal Industry. This method of testing is as follows : Sampling. — Draw samples of two tablespoonsful from each barrel in the shipment. This is best done by boring an inch hole approximately 8 inches below the top and drawing the sample with a short trier. Place the sample in a clean, dry glass container, numbering each sample and the barrel from which it was drawn with a serial number, so that the barrel may be identified if positive tests for borax are obtained. Reagents. — Turmeric Paper : Dissolve 0.05 grams of curcumin in 100 cc of Squibbs absolute alcohol and immerse in this solution one strip at a time heavy white filter paper of coarse texture and highly absorbent character (such as S. & S. No. 598, size 23 in., extra heavy) cut in 2-inch strips. Dry these strips in a dark place from one-half to one hour. Cut into strips ^ in. by 2 in. and preserve in brown tightly stoppered bottles. Standard Boric Acid Solutions : Make up sodium nitrate solutions (100 grams of sodium nitrate per liter of 10% hydrochloric acid) containing ten, twenty, thirty and fifty milligrams of boric acid per liter and preserve in glass stoppered bottles. Borax Test. — Place 1 gram (approximately 15j^ grains or % level teaspoonful) of the well mixed sample in a test tube (J^ in. by 4 in.), add 10 cc of 10% hydrochloric acid, and a small pinch of urea (about the size of a match head). Shake well and then, using a pair of clean tweezers, dip a strip of turmeric paper in the solution. Place the moistened paper on a glass plate and dry slowly, away from direct light, at a temperature as near 125° F. as possible. The testing must be carried on in a room which is free from ammonia fumes, and in all cases the test papers must be examined as soon as dry, as they fade rapidly. If the percentage of boric acid does not exceed 0.05%, it can be deter- mined by comparing the color of the turmeric paper with standard papers, prepared as follows : Place 10 cc of each of the standard boric acid solutions in test tubes (yj in. by 4 in.). Add a small pinch of urea to each and finish exactly as in testing the saltpetre. If the sample contains 0.05% or over of boric acid, the borax should be determined quantitatively. See Official Methods A. O. A. C. (1920) p. 123. Sugar Sampling. — The sampling of sugars, particularly of second sugars and raw sugars, must be carefully done, so as to be sure that the samples do not dry out before they are analyzed. After drawing samples from a rep- resentative number of sacks or barrels and collecting such samples in an air-tight container, such as a glass fruit jar with a well-fitting rubber ring, the composite sample is quickly and thoroughly mixed and the moisture determination made as promptly as possible. PACKINGHOUSE CHEMISTRY 181 Analysis. — Moisture: Five to ten grams are dried in a suitable moisture dish at 105° F. to constant weight. Usually five hours is sufficient. The loss in weight is calculated to moisture. Insoluble Impurities. — Raw sugars sometimes contain insoluble matter, which, while not amounting to a great deal, when expressed in terms of percentage, can nevertheless become very noticeable and objectionable in actual practice. Ordinarily the insoluble impurities are determined by dis- solving a convenient weight, say five or ten grams, of the sugar in 50 to 100 cc of water, filtering through a tared filter, washing thoroughly and drying. The percentage gain in weight of the filter is reported as insoluble impurities. The filter must be carefully dried and weighed in the same manner before filtration as after filtration of the sample. In case of sugars of questionable purity, such as referred to above, a considerable quantity of a heavy solution, say 250 or 500 cc of a solution of about the same strength as made up in the curing department, will, after allowing to settle in a tall cylinder, give a very fair idea of the volume and character of the objectionable sediment. Reducing Sugar. — Reducing sugar may be determined, if desired, in accordance with the Official Methods of A. O. A. C. (1920) p. 77. White granulated sugars contaia very little, if any, reducing sugar, but the percentage of reducing sugar in second and raw sugars usually serves as an index of their quality. Physical Examination. — The physical examination of sugars should include a report on their odor and flavor. Sugars which have a moldy or fermented rum-like odor should be rejected. Sugars which are very damp should be stored so that they can be used up ahead of drier sugars, as the latter will keep better in storage. 182 THE PACKERS' ENCYCLOPEDIA PACKINGHOUSE COST AND ACCOUNTING METHODS By J. H. Bliss, of Swift & Company, Chairman, Committee on Standardized Ac- counting:, Institute of American Meat Packers. The cost finding and accounting practices in the packing industry have been often misunderstood simply because they apparently are so different from practices in other industries. Much confusion and some criticism in the past has resulted from a lack of understanding of the principles under- lying packinghouse cost finding and accounting procedure. The differences are not differences of principles, for the practices in this industry are based on sound accounting and business principles. The differences in the account- ing are the results of the differences in the character of the operations performed. The Standardized Cost Accounting Committee of the Institute of American Meat Packers has been busy for some time working out sugges- tions and recommendations as to the handling of packinghouse cost and accounting procedure. Their efforts are largely confined to the specific problems arising in the industry. The following article was prepared for the purpose of explaining some of the peculiarities in packinghouse accounting procedure and contrasting these practices with those prevailing in other industries. In this article an effort is made to contrast and explain the cost finding and accounting procedure prevailing in the packing industry with that of other industries, without entering into a thorough or detailed discussion of either. Three Types of Cost Finding In a general way, and from the point of view of cost finding, the various types of manufacturing operations may be divided into three classes, each requiring a particular method of figuring or cost finding. These may be stated as follows : a — Costs for ordinary manufacturing operations b — Costs for operations producing major products and by-products c — Costs for operations producing joint products. It is the character of the operations that makes differences in methods of cast figuring necessary and determines the type of cost figuring to be applied to any specific kind of business. It is fundamental that the method of cost figuring should fit the particular operations to which it is applied. In the consideration of any accounting or cost finding method, the first information to be developed is — ^what are the operations and transactions to be recorded. Then the cost finding and accounting procedure must be handled in a method adapted to these particular operations and transactions. In the packing industry are found many and various operations. All three types of operations mentioned above are represented in the various branches of the business. Therefore in the cost finding and accounting for that industry each of these various types of costs are utilized. To each kind of operation or transaction is applied the most appropriate cost finding and accounting method. Costs for Ordinary Manufacturing Operations Ordinary manufacturing operations, as found in the great majority of industrial enterprises, consist of the putting together or building up of COST AND ACCOUNTING METHODS 183 materials, labor, and expenses, into a finished product. This is the most common type of manufacturing operations, and generally thought of when cost figuring is mentioned. The steps in such cost finding would be as follows : 1 — A known amount of material of a determinable cost is used. 2 — A definite amount of labor of ascertainable cost is expended. 3 — An average amount of overhead expense is absorbed. 4 — The whole is the cost of the finished product. This represents the steps in cost figuring for the ordinary type of manufacturing operations and is commonly known as cost finding. This method of cost figuring is applicable to all business showing ordinary manufacturing processes such as : The manufacture of Automobiles. The manufacture of Soap. The manufacture of Foundry Products. The manufacture of Furniture. Etc. and in fact the manufacture of anything the operations of which are the putting together and building up of materials, labor, and expenses into a finished product. Costs for Operations Producing Major Products and By-Products A varied and somewhat different type of operations are those which involve the taking apart or breaking down of some materials of known value into several or many parts, of which one is the major product and the others by-products. All of these products being derived from the same material they are in the nature of joint products, that is, all pro- duced out of something of known cost by the same operations. It is im- possible to determine the cost of each prodiict separately, although the cost of all 'may he figured. The cost of the major product from such operations is usually com- puted in the following manner: 1 — Starting with the known cost of the materials used. 2 — Add the costs and expenses incurred. 3 — Making the total outlay. A — Deduct therefrom the value of the by-products produced. 5 — The balance is the cost of the major or prime product. It should be noted that by this method of figuring, the cost of the prime product is arrived at by deducting or crediting to the total outlay the full value of the by-products produced. The costs of such by-products are not ascertainable and the cost for the major product would not be ascertainable except by deducting from the total outlay the full value of all of the by-products produced. The problem of costs for major products and by-products is found in several industries, including such as : ' ■ The Petroleum Industry. The production of many farm products. The production of gas, coke, etc., by gas plants. The cattle business in the packing industry. 184 THE PACKERS' ENCYCLOPEDIA This method of cost figuring was recognized by the United States Tariff Commission in figuring the cost of wool, mutton being the by- product, and also in figuring the cost of mutton, wool being the by- product. It is essential in figuring the cost of major products that the full value of by-products be credited. By full value of by-products is meant the marketable value of such by-products in their first commercial stage, less any costs and expenses to be incurred in processing them to such stage, and in marketing them. This gives the full value of the by-products in their present form at the time of production, and is the valuation to be used in cost figuring. If an arbitrary or different valuation were used, the cost of the major product would not be determined correctly. By this method of figuring the results of the entire operations, the profit or loss appears upon the disposition of the major product. The by- product having been figured at their full value, should not show either profit or loss when disposed of, except as market conditions change or costs of processing and marketing have been over- or under-estimated. This is the only known method of figuring costs when major prod- ucts and by-products are produced out of the same operations, and is customarily applied to such businesses. Costs for Operations Producing Joint Products The third type of operations are those which are the taking apart or disintegration of something of known cost into several or many parts, none of which may be termed major products. They are simply joint products, that is, many products resulting from the same operations per- formed on a material of known cost. Being joint products it is impossible to figure the cost of each separately, though the cost of the tvhole group might he readily computed. For such operations it is almost always im- practicable to apply an average cost to all of the various products, for the reason that usually some are high-grade and of relatively high value, while others are of medium or lower grades with relatively lower values, and an average cost would therefor be entirely misleading. The practice in cost finding for such operations producing joint prod- ucts is therefore about as follows : 1 — Figure the value of all of the products derived from the given operations. 2 — Figure the cost of materials going into such operations. 3 — Figure the amount of expenses incurred. 4 — The total of the materials and expenses, making the total outlay. 5— Compare the total cost expended to the total value of all products derived, arriving at the margin of profit or loss between the total costs and total value of products made. This method of figuring emphasizes three points : The total cost or outlay. The total value of the products made. The margin of profit or loss on such operations. In some cases the values of these various products may then be adjusted by spreading the profit or loss shown on the entire production, — that is, the value of each of the products may be reduced bv a portion of the COST AND ACCOUNTING METHODS 185 profit or increased by a portion of the loss, so that the total value of the products as a group is adjusted to the total of the outlay. The effect of this procedure is simply to spread the total cost over the various products made, on the basis of the relative market values of the various products. In other businesses this adjustment of spreading the profit or loss over the products, is not made, especially if such products are merchant- able commodities and may be marketed in their present stage or passed on to other departments of the business for further manufacturing, in virhich processes their identity is entirely lost. The reason for this w^ill be made more clear later. The problem of joint costs is found in several industries, for in- stance : The Sorting and Grading of Tobacco. — Several grades of different values are sorted out of a given amount of tobacco purchased at a certain price. The costs of the various grades sorted out are figured by spread- ing the total outlay over the various grades on the basis of the relative market values of such quantities of each grade. The Glue Business. — Various grades of glue are produced out of the same operations. The total cost of the processing is spread over these different grades made, on the basis of the relative market values of such quantities of each grade produced. The Cottonseed Oil Industry. — In the cottonseed oil industry, oil meal, hulls, linter, etc., are produced by the crushing of cotton seed. Each product being a merchantable commodity in the form produced, the practice in this industry is to compare the cost of seed crushed to the total value of the product produced, arriving at the gross margin realized on such operations. The net results are then determined by deducting the expenses from this gross margin. The Hog Business of the Packing Industry. — An example of this will be shown later. These are not costs as ordinarily thought of, in fact, the usual methods of cost figuring cannot be applied to operations like these producing joint products. The cost figuring and accounting has to follow and fit the operations. The differences between ordinary costs and costs of joint products may be illustrated by the building up of an automobile and the taking apart of a secondhand automobile. In the building up of an automobile, costs may be figured in the customary manner. Known quantities of materials, parts, labor, and overhead, are expended, and the totals thereof make the total cost of the finished automobile. On the other hand assume the pur- chase of a secondhand automobile for a certain sum, and proceed to dis- mantle it. The problem of joint costs would be like attempting to determine the cost of the engine or any part of it, or the cost of a fender, or a tire, or any other part from an automobile, when the only facts known are, first, the total cost of the machine as bought, and, secondly, the expenses incurred in dismantling. Obviously the costs of any of these parts cannot be de- termined. The cost of all of them as a group may be figured, but not the cost of any one item. It is a matter of joint products. 186 THE PACKERS' ENCYCLOPEDIA Costs of Ordinary Manufacturing Operations We are all quite familiar with the cost figuring procedure for ordinary manufacturing operations, and little time need be spent in elaborating on that. It is simply a putting together of materials of known costs, a determinable amount of labor, and an average amount of expenses, into a finished product. This method of cost figuring is used in the packing industry wherever it is appropriate. It is applicable to such operations as the: Manufacture of Sausage. Manufacture of Soap. Manufacture of Oleomargarine. Manufacture of Boxes. Manufacture of Cooperage and Other Supplies. Manufacture of Commercial Fertilizer. Manufacture of Canned Meats. Etc. Cattle Business As An Example of Operations Producing Major Products and By-Products The cattle business in the packing industry is a good example of that class of manufacturing operations producing major products and by- products. Dressed beef is the major product from this operation. By- products includes hides, oleo oil, stearine, tallow, tongues, other edible small products, bones, horns, tankage, fertilizer, etc. The dressed carcass of beef is the largest single product made from cat!le by these operations and represents about 50-60% of the live weight. This is the prime product produced in the slaughtering and packing operations in the cattle business. Beef is customarily marketed at wholesale in the form of dressed carcasses, either as quarters, or sides, or whole carcasses. When the beef carcass is received by the retailer, it is cut up into various parts, such as roasts, steaks, etc. The retailer faces a problem in joint costs. He knows what the whole carcass costs him, knows what the various cuts that he makes from it are worth. He knows that the market value of these various cuts varies widely, and he is therefore unable to apply or spread the total cost over them on any average basis. These retail cuts are simply joint products for which individual costs cannot be computed. Since the beef is customarily marketed in the form of dressed car- casses by packing houses, it is the one major product resulting from the cattle operations. Following is an example of cost figuring for a repre- sentative lot of cattle : Example of Cost-Figuring for Lot of Cattle 1. Live cost, 46 head, weight 52,390 lbs.; ave'raging 1,138; native steers, at $7.00. $3,667.30 2. Expenses, killing, dressing, chilling (estimated 'for month) . . 118.03 3. Allowance, condemnations, trimmings, etc. (average) 17.77 Total outlay on lot ' $3,803.10 4. Less credit for hides (cured values less expenses curing and marketing) .:....: $ 387.06 5. Less credit for fats (value of products less expenses) 116.30 COST AND ACCOUNTING METHODS ' 187 6. Less credit for other by-products (value of products less ex- penses preparing) 125.73 • Total by-products credits .$ 629.09 7. Balance — plant cost of carcasses — in cooler..... $3,174.01 8. Dressed carsasses weighed 29,615 lbs., yield 56.53% of beef. 9. Average dressed cost per cwt $ 10.72 10. Add selling costs and expenses 1.87 11. Total cost of lot, per cwt $ 12.99 It will be noted that this example emphasizes clearly the effect of the yield of beef on prices, creating the spread between the live price and the cost of the beef produced. The total live weight was 52,390 and the weight of the dressed beef only 29,615. This is a yield of 56.53% of beef out of the live weight. The live cost was $7 per cwt., which means $7 for each hundred pounds of live weight. Considering that the yield of beef is only 56.53% would have the effect of almost doubling this price as applied to the dressed beef produced. This is the most important single factor in accounting for the spread between the cost of live cattle and the cost of dressed beef, and is probably one of the most confusing factors in the public mind. Note also that the value of the by-products is considerably in ex- cess of all of the expenses, so that the dressed beef might be sold at a good margin over cost and still be sold for less money than was paid out for the live animal. Hide Credits. — The credit for hides is arrived at in the following manner : From the current market price for this particular grade of cured hides, is deducted sufficient to allow for the shrinkage and expenses in curing and marketing. This gives the present value of the green hides per cwt. This price is applied to the actual weight of hides produced by each lot. Fat Credits. — The credit for raw fats is likewise figured backwards. Starting with the market value of the yield of oil and stearine from fats, the expenses of rendering and marketing are deducted and an allowance is made for the yield of such oils and stearine. This gives the basis for valuing the fats produced from each lot in their present raw state. The credit for other by-products, which includes everything else pro- duced out of the animal, are all computed in the same manner. That is, from the values of the finished products at current markets are deducted the expenses of preparing and marketing, which gives the present value of such by-products in their raw state. Value of By-Prodticts. — The values of by-products should be determined on the basis of current market prices, for that is the only known basis. It is impossible to predict what the market for these by-products may be 30, 60 or 90 days hence, when they are disposed of, and to use other than the present market in figuring their values would be mere guess work. When the current market price is used, any loss or gain realized upon 188 THE PACKERS' ENCYCLOPEDIA the ultimate disposition of the by-products will be made up of two factors : 1 — Loss or gain due to changes in market values of by-products be- tween date of slaughter and date of sale. 2 — Loss or gain due to adjustments in expenses and yields. As the by-products are figured at their full value, based upon the present market, it follows that the results of these transactions will show as a. profit or loss in the disposition of the beef. Adjustment of Results. — These results shown on the disposition of the beef, being the profit or loss between the cost as figured and the price sold for, are subject to periodical adjustment as follows: a — Loss or gain on realization of by-products. b — Difference in expenses between estimated and actual. Applying these adjustments gives the final results, profit or loss, on the cattle business as a whole. Cattle are customarily bought in the central live stock markets in lots ranging from one or a few head to several carloads. Usually the lot as bought is the basis for cost figuring. In some cases purchases of small numbers may be combined into one lot for slaughtering and cost figuring purposes, especially if they are of the same kind and grade. Almost all of the beef products are sold fresh and have to be marketed within a very limited time after slaughter. The markets for beef and for beef products are changing from day to day. It is necessary, therefore, that the costs of these lots killed daily should be figured within a very few hours after the operations take place. This necessitates estimating expenses and yields of various products on the basis '^of averages. Hence the results in the beef business within a period, for a day or a week may be subject to some minor adjustments, but when the business for a period is considered and the adjustments for expenses and by-product values are applied, these become the final figures for the cattle business. Dressed beef is customarily inventoried at cost, for costs are figured and are available. By-products, however, are customarily inventoried on the basis of market values, for no other values are or can be determined. Hog Business As An Example of Operations Producing Joint Products The hog business in the packing industry is a good example of opera- tions producing joint products. Pork products are customarily marketed in the form of cuts, loins, hams, bellies, shoulders, etc. Very little pork is marketed in the form of a dressed carcass, as in the case of dressed beef. Another feature of importance to be noted is that part of these pork products may be marketed fresh, as is usually the case with loins, butts, etc., and other parts will be cured and smoked and finally marketed in the form of bacon, smoked hams, etc. The hog business differs from the cattle business essentially in that there is no one major or prime product. It is purely a case of joint prod- ucts, or many products made by the same operations, out of certain raw materials of a known cost. Figuring a Test on Hogs. — The following is an example of how a test on a lot of hogs would be figured. It should be noted that it follows quite well the procedure previously mentioned in this section. The yield column shows the pounds of each kind of product produced out of each COST AND ACCOUNTING METHODS 189 100 pounds of live weight on the average for the lot. Applying the cur- rent price to this amount of product, as extended, gives the value of each product out of 100 pounds of Hve weight. For example: This lot pro- duced on the average, 13^ pounds of fresh hams for each 100 pounds of live weight. These hams were worth 13 cents per pound. Hence the hams produced were worth $1.76 per 100 pounds of live weight. So with each other product. The complete test follows : Test on a lot of hogs : Lot of Hogs of Average Live Weight of 250 Pounds % Yield Current Average Out of Market Products Weights Live Wt. Price Extension Fresh Hams 16/18 13j4% 13c $1.76 Fresh Shoulders 12/15 10% lOj^c 1.05 Fresh Bellies 14/16 12% UYac 1.35 Fat Backs 8/10 7% 7c .49 Pork Loins 8/10 10% 14^c 1.45 Spare Ribs 1% He .11 Prime Steam Lard 14^/^% 8c 1.16 Trimmings 2% 7i^c .15 Miscellaneous 3% 4c .12 Yield and gross value 72>% $7.64 Expenses (per cwt., alive) , 62 Hogs, per cwt $7.02 Hogs cost 6.70 Profit per cwt., alive $ .32 This is the method used in figuring a test on a lot of hogs and provides the information needed by the management in following the markets, and judging whether or not it is profitable to buy at prevailing prices. Note that it emphasizes the following points : a — What all of the products are worth at the present market, reduced to a live weight basis, b — The expenses of operation. c — The cost or present market value of live hogs. Obviously the difference between the value of the products and the total costs would represent the profit or loss between the markets at these figures. This is the method that a man doing a hog business would use in figuring whether or not his purchases were profitable, and in judging whether or not it would be advisable to extend operations. Fresh Pork Department. — These figures also indicate the basis upon which the fresh pork or killing and cutting department is usually estab- lished in most packing houses. Such a department would draw together the following figures : As charges to the department — The cost of the hogs purchased. ' All expenses incurred. 190 THE PACKERS' ENCYCLOPEDIA As credits to the department — Value of all products sold or transferred from it. These factors together with the inventories at the beginning and end of the period, make up the fresh pork or killing and dressing departmental accounts, indicating the profit or loss for a period on current hog business operations. The foregoing statement emphasizes as well that there is no one major product in the hog business. Note that no one item produced is as much as 15% of the total live weight of the hog. Also note the wide range in the value of the products realized, from the highest, pork loins at 14^c per pound, to trimmings at 7^2C per pound. Inventories of such hog products are necessarily valued on a market basis. There are no actual costs for the various products. As these prod- ucts move throughout the various processes and manufacturing operations, the identity of specific items is lost, so that the only available basis for valuing inventories is the current market for such products. Departmentization of the Business Departmentization of the business and of the accounts is one of the features of the present-day packing organizations. Departmentization is necessary because of the large variety of operations and activities which any sizeable modern plant conducts. Any plant may have a variety of operations peculiar to itself, and will naturally have to be departmentized on a plan particularly adapted to its physical layout ^nd operations. Some plants handle only a cattle, calf, and sheep business. Others may handle only a hog business. Some will handle all classes of live stock. Some plants do not process by-products to any extent, but dispose of them raw or in the lesser stages of manufacture, while others process their by- products to various degrees. Some plants do not engage in allied industries, LIVE CATTLE ACCOUNT KILLING AND DRESSING DEPARTMENT DRE.SSED BEEF DEPARTMENT The Major Product At Cost BY-PRODUCTS DEPARTMENTS XI Market Values aj M u 3 o X = c II u O ho: fc. WCU W A — Plan for Departmentizing Cattle Business COST AND ACCOUNTING METHODS 191 while other organizations may have allied business, such as glue, soap, fer- tilizer, etc. The handling of the business and accounting therefor requires careful and logical departmentization, appropriate to the particular plant and its activities. Departmentising the Cattle Business. — In the cattle business the depart- mentization should fit the operations and support the cost figuring and accounting procedure. Chart numbered "A" indicates briefly a general plan for departmentization of the cattle business. This will of course be varied somewhat to meet local conditions, but the general plan will usually be found about the same in various establishments. Departmentising the Hog Business. — The departmentization of the hog business will naturally be somewhat different because the operations and processes differ materially. One of the outstanding features of the hog business is that the operations are a succession of processes. The dressed carcasses are customarily cut up into the form of cuts — hams, shoulders, loins, bellies, etc. Some of these may be sold fresh, some may be put into cure, some may be carried in storage from a period of surplus production to a period of scarcity. As the product comes from cure, some of it may be sold in that stage, and some of it processed further, into the form of smoked hams, bacon, etc. Each one of these various processes Killing, Dressing and Cutting, Storage, Curing, Smoking, Etc., are in fact distinct competitive industrial businesses, and the departmentiza- tion has to recognize these peculiar features. For the hog business, the departmentization will be something along the lines indicated in the following chart: LIVE HOGS ACCOUNT KILLING AND DRESSING DEP'T SOME PRODUCTS TO MARKET FRESH SOME PRODUCTS TO CURE SOME CURED PRODUCT SOLD SOME OF IT SMOKED SOME COOKED SOME PRODUCTS TO STORAGE MAY BE SOLD MAY BE CURED B — Plan for Departmentizing Hog Business 192 THE PACKERS' ENCYCLOPEDIA Departments Should Be Handled On Commercial Basis The present-day packing organization is essentially a group or aggre- gation of separate industrial activities or competitive businesses. Each department or activity meets the competition of other firms engaged in that particular line of business. There are those who only have a slaugh- tering business, selling all products fresh. They meet the competition of all slaughterers, including as well, local and farm slaughterers. Some organizations process by-products into further manufactured stages, and in these activities meet the competition of concerns handling packinghouse products, such as rendering concerns, hide dealers, etc. Some concerns cure and smoke pork products and in this operation meet the competition of firms who do only this class of business. Some plants make sausage and must meet the competition of all sausage makers, whether they do slaughtering and curing business or not. So that the larger organizations, engaging in many of these operations and processes, meet competition of other firms at each of these various stages of manu- facturing or processing. Accounting for Each Dcpartvwnt. — It is necessary, therefore, that each of these separate competitive businesses within the organization be handled, operated, and accounted for, on an independent commercial basis, the same as its competition is operated and accounted for. That is the only way these larger groups of businesses can be handled or operated. That is the way the organization is built up and the way the business is manned and operated. It is simply an aggregation of separate cohipetitive businesses. This condition means accounting for each department on a commercial basis, charging it for its goods bought at their full value, whether bought from another part of the organization or from the outside, charging it all its factory and general expenses incurred, and selling its product at the full market value, whether it is to the outside or to some other part of the organization for further manufacture. "Opportunity Costs." — The delivery and receipt of these inter-organiza- tion sales or transfers at their full value is known as transfers at "oppor- tunity costs." "Opportunity Costs" are well recognized in economics, but little considered among accountants. It means simply that any product is worth to a department of an organization what the preceding department had the opportunity to get for it if placed in the outside market. In this industry, at the close of each process or manufacturing opera- tion, the management has the opportunity or option of either selling the product on the market in that stage or transferring it to some other depart- ment for further processing and manufacturing, the product to be ultimately sold in some other form. For example : Oleo oil is a merchantable commodity, and may be sold as such or may be transferred to an oleo factory for use in making oleo- margarine. Fresh hams and bellies may be sold on the market as such or transferred to a curing department to be cured. Cured hams and belliei may be sold as such as they are merchantable commodities, or may be transferred to the smoke house and manufactured into smoked hams and bacon. So at each stage in the many processes there is the option of selling tht COST AND ACCOUNTING METHODS 193 product in its then present form, or passing it on for further manufacturing operations, to be finally sold in a more processed form. This is one of the peculiar features of the industry. The product in its various stages of manu- facture is almost always a finished merchantable commodity and may be disposed of in that form. "Opportunity Cost," therefore, is the cost to a department, of products received from some preceding operation and repre- sents the value the preceding department could get for such products if they were placed on the market in that form. The markets for various products are the factors which determine the disposition of products in any of these stages. If the market for the product at any stage is more than could be realized if it was manufactured into some other product, then it is more profitable to sell it in the first stage. If the markets for further manufactured products indicate that such processing would yield a profit over what would be realized by immediate sale, then it is more profitable to carry the processing operations further. The fluctuations of the markets for all of these various products is the factor that stimulates or contracts the processing operations and adjusts the supply of each kind of the various products to the demand for such. Each one of these various departments handled on a commercial basis receives a final accounting, and a profit or loss is realized in each one. This is entirely in order, for as each succeeding operation is performed on the product, labor and expenses are encountered, investment in buildings, ma- chinery, equipment, inventories, etc., is used. The additional manufacturing operations incur additional costs, use additional investments, and should be expected to yield a price sufficient not only to cover the expenses, but to yield a return on the investment used. The results of the hog business in total are composed of th€ results of each one of these various departments or processes taken together. For operating purposes, and the conduct of the business, it is necessary to know how each department stands on a commercial, competitive basis. Unrealised Loss or Gain. — Inventories of these various products in the process of manufacture will naturally include an element of unrealized loss or gain. To eliminate this would be impossible, for the reason that these various products are unidentifiable in any of these manufacturing processes. A vat of hams, for instance, may include hams from several lots of hogs bought at different times and at varying prices — a pile of Dry Salt Cuts in the cellar would naturally include cuts made from many lots of hogs bought at different times and at different prices. It is impossible to follow the products and identify them as they pass through the various operations. Hence it is impossible to allocate any departmental losses or gains. It should be noted, however, that the margin, profit or loss, in the packinghouse operations averages a very small percentage of the total value of the products handled, and that as inventories are taken on the same basis at the beginning and end of a period, the element of anticipated profit or unrealized loss in inventories is quite negligible indeed. Influence of Markets on Packinghouse Operations and Accounting Packinghouse operations are conducted between two very sensitive and constantly fluctuating markets — the live stock market on the one hand where the live animals are purchased, and the product market on the other hand 194 THE PACKERS' ENCYCLOPEDIA where beef, pork and other products are sold. Each of these markets is constantly fluctuating, changing daily or almost hourly, in response to con- ditions within itself. The general movements of these markets, of course, have to be relative, for live stock is worth what its products will bring in the product market less a margin for the services of manufacturing and distributing. Any individual market, however, is subject primarily to the conditions of supply and demand within itself, for the reason that these are perishable products and have to move into consumptive channels at whatever price will induce the trade to absorb the supply at any time. Beef, for instance, is not sold in any market for a fixed or figured list price", but for what that product will bring in the market in which it is ofifered for sale. Retail dealers come to the wholesale houses and inspect the beef oflfered for sale and make bids. They customarily shop around and take advantage of the best bargains offered. Each individual sale to a retailer is a trade in itself, resulting from bids and askings. This product being perishable, it must be sold within a few hours after it is received at packinghouse wholesale branch. Necessarily, therefore, it moves at the best prices obtainable under the local conditions of supply and demand. Live cattle, on the other hand, are customarily marketed by farmers in the established open live stock markets. They are consigned to and offered for sale to packinghouse buyers by commission merchants who act as agents for the producers. The prices for live animals are affected by the prices at which products are selling and the demand for thejn, and the quantity of cattle offered on the market. Fewer cattle coming to market means less beef to be placed on the product market. Less beef at any time in a product market to supply the demand there, tends to raise the selling price. More cattle coming to the live stock markets means more beef on the product market. A large supply of beef on the product market with steady demand can only be moved at lower prices. And it must be moved. So it is the fluctuation in prices for products and animals that stimulates or contracts the amounts coming to such markets. The trends of prices in the product markets reflect back to the livestock market. Price changes in the live stock market stimulate or hold back shipments by farmers. Nat- urally they attempt to place their stock on the most advantageous market. When prices are good it stimulates shipments coming in. When a surplus appears and prices are depressed, it naturally holds back shipments. Working of Supply and Demand. — Fluctuation in prices determined in open competitive markets is the only agency which adjusts the production of goods to the demand for them. It is the desires of the consuming public, and the prices they are willing to pay for goods and services, that leads to the expenditure of human effort necessary to produce such goods. The forces controlling prices in markets between which the pack- ing industry is conducted, do not differ fundamentally from the forces controlling markets for any competitive industry. The significant feature is the sensitiveness of these markets for live stock and packinghouse products, which is due to the perishable character of the products that necessitates prompt movement into channels of consumption. In this connection reference should be made to an article appearing in LOCATION OF PACKING PLANTS 195 the Journal of Political Economy, Volume XXIX Number 8, of October, 1921, entitled "Unit Costs as a Guiding Factor in Buying Operations," by Mr. George E. Putnam. This article emphasizes in a very clear and able manner the fact that unit costs do not determine selling prices. It is the demand for goods that leads to the supply, and the present and prospective consumers' prices that lead, to producers' prices. The fact that the markets for live stock and packinghouse products are unusually sensitive means that those controlling such packinghouse operations must be promptly and well supplied with market information and cost sta- tistics. They must have at" hand at all times the most recent information as to the markets and costs of live animals; they must know what the products are selling for, wherever such products are marketed ; and must have up-to-the-moment and reliable information as to costs. These condi- tions impose on the accounting forces of packinghouse organizations more exacting requirements than commonly met in other industries. In addition there are the peculiar cost and accounting problems arising out of the character of the operations, which have to be considered. In all, the packing industry probably places greater responsibility on its accounting and statistical forces than most industries, and the informa- tion and statistics prepared must be dependable and supplied promptly. Old cost figures and statistics may afford consolation, but do little good for the current business. LOCATION OF PACKING PLANTS One of the most important elements making for success in the packing business is proper selection of the location for a new plant. This is a fun- damental matter, for unless great care is taken in choosing a site it is difficult to build a successful business. The greater number of packing plants in the United States at the present time are located in the corn belt states, Illinois, Indiana, Iowa and Missouri. But in recent years there has been a scattering of packing plants, and now there are, besides the plants in the large centers, many plants throughout the entire United States which supply local regional markets. Factors in Location. — The successful plants which have been established have taken into consideration in selecting a location the following factors : Accessibility to live stock markets. Economical distribution of the finished packinghouse products. Railroad facilities. Labor supply. Cost of power. An abundance of water. Drainage and sewerage facilities. Financing. — In addition to these physical factors, the adequate financing necessary to the success of a packing plant should be borne in mind. Not only is this so because of the funds needed for live stock purchases from day to day, but for carrying of stocks of. some packinghouse products for months. Modern methods, machinery and equipment are costly, and com- petition is keen. This is especially true, in handling perishable products. 196 THE PACKERS' ENCYCLOPEDIA subject to quick deterioration if not properly handled, and if poorly refrig- erated. The facts of quick turnover of stocks to prevent loss, and keen compe- tition, have tended to make the packing business one of small profit margin on its sales. By not realizing this, or understanding the fundamental fac- tors in picking the location of a plant, a considerable number of failures have resulted, especially from the operations of professional promoters and misguided enthusiasts. Packinghouse Promotion. — In various sections of the country projects have been launched to establish packing plants. After being constructed and put in operation, many have had to shut down because of bad location and lack of working capital, or inexpert management. These examples only go to show that the meat packing business must rely on small profit margins, and that it requires not only time, but tech- nical skill and infinite labor, to build a good business. Packer/ Profits. — Old-established packing businesses rely on this small margin as much as new concerns, and this includes all revenue from by- product and even from private car lines. One business for the ten-year period, 1911 to 1920, had a net profit per dollar of sales of 2.07 per cent, and a net profit on net worth (capital and surplus) of 10.18 per cent. These figures show moderate fluctuations before the world war, an increase of profits while business was being done* on a rising scale of prices, and the decline of profits since the armistice, with the price move- ment downward. The big year in the business was 1917, when the prices of livestock and products were enhanced by gains upon stocks on hand. These gains were all lost, however, in the three years 1918, 1919 and 1920. The average profit for the last five years was less than for the five years 1911-1915. Consideration of these facts and factors only adds to the force of the advice concemi-ng the selection^of location for a new packing enterprise. CONSTRUCTION OF PACKING PLANTS The change due to economic factors, such as increased freight rates and change in location of livestock supplies, has brought about the erection of packing plants in localities in the United States which no one would have considered twenty-five years ago. The new plants which have been constructed, due to the previously-mentioned economic factors, have been laid out and constructed very carefully by highly-trained packinghouse engineers and architects. In designing these plants a great deal of attention has been given to construction of buildings to meet the conditions for a given locality. There is no general rule for the laying out of a packing plant, because in certain plants a great percentage of hog products may go into curing cellars ; whereas, in other plants conditions may be the reverse. There are today packing plants of the smaller type which slaughter hogs, and they are out of the cooler and sold the next day. In other lo- calities little packing is done during the summer, and the biggest busi- CONSTRUCTION OF PACKING PLANTS 197 ness is done during the winter months; a plant- in such a section would have to be constructed accordingly. It is not the intention here to describe building materials, equipment or construction details, which belong to the sphere of the trained packing- house architect and engineer, but typical plant layouts are given to show the general arrangement of' modern packing plants. s A B C _ A — Plant With Capacity of 3,000 to 5,000 Hogs Per Week Illustration A shows a plant of a capacity of from 3,000 to 5,000 hogs per week, located in a western state. A is the cooler building, where products are loaded on the cars and trucks. B is the manufacturing build- ing, containing the killing and oflfal floors. C is lower than the other parts of the building, and contains waiting pens on top, and tankhouse and 198 THE PACKERS' ENCYCLOPEDIA power equipmet. The livestock pens, F, are in the rear. E is the office, and D is the garage. This type of construction is considered very modern, and this particular plant, in its generalities, has been copied by many packers. "^ — ! E[';'t'! A 1 1 B ! 1 1 1 i-_J.--i_.i--l- J '_-i_-i ^ _ ( D ' ! C B — Another Type of Plant With Interior Court Illustration B shov^rs a packing plant arranged with a large court. A is the killing building, also containing the offal and tankhouse. B is the manufacturing. C is the cooler. D is the garage, and the pens are marked E. » A plant of this type has the advantage of an abundance of day- light for the killing floors and the manufacturing building. L_;_ J. _ 1 _ X _i_ _L ','1111 L - I ^^ _ I i_ J._ J- J - J_ -1 _ I I _ 1 t_ _l -_ I - - - - 1 A B I C — Large Plant With Separate Pen House and Power House Illustration C illustrates another modern type of layout, a large pack- ing plant with a capacity of from 6,000 to 15,000 hogs per week. A is the cooler building. B is the manufacturing building and tankhouse. CONSTRUCTION OF PACKING PLANTS 199 C is the powerhouse, and D is the live stock pens, from which the live- stock go over a bridge into building B. Building E is the garage. Illustration D shows a small or medium-sized packing plant with a capacity of 1,000 to 2,000 hogs per week. This building is laid out along the same lines as the one shown under illustration A, except that it is on a smaller scale, and the office is in the building. ,4 - L-^--J --I-.1 "" ^" ^ r— A B c ...^ _ ^ ^^ L — ^ D — Medium-Sized Plant, Compactly Laid Out Illustration E contains a slaughtering plant adapted for either cattle or hogs, and where there is no manufacturing done. It is located in an eastern city, and the products are quickly disposed of. The pens are very conveniently located between the railroad tracks, and E illustrates the hoTding pens, where the animals are led into building B by way of an outside chute. This is the slaughtering floor. Building A repre- sents the coolers. D is the tankhouse. F is the powerhouse. C contains the elevators used to elevate the by-products up to the tank-charging floor. n" 1 1 r. ^ ^M a| B 1 o E r ... D o 1 E — Killing Plant, Where No Manufacturing NnDone It can readily be seen from the foregoing illustrations that the design of a packing plant must be judged by the conditions it has to meet. Great progress has been made during recent years in sanitation, due to modern methods and to the regulations of the United States Department of Agriculture, which have helped a great deal to bring packinghouse reputation to a high standard so that American packinghouse practice is now considered the most sanitary and up-to-date in the world. 200 THE PACKERS' ENCYCLOPEDIA PACKINGHOUSE REFRIGERATION No attempt will be made here to enter into all the technical details of mechanical refrigeration, but to cover the subject in a general way as it applies to modern packinghouse practice. Great progress has been made in recent years in the science of refrigeration, and it has been indispensable to the growth and development of the packinghouse industry. Methods. — There are four principal systems of distributing refrigeration now in use in the modern packinghouse. a The Direct Expansion System b The Brine Circulating System c The Brine Spray System d The Curtain (Brine) System In addition some few packinghouses use some of these systems applied slightly dififerently. A brine spray system is also used in which the spray is located in a pipe or funnel placed on the ceiling, and which has elimi- nating bunkers or coil loft, saving considerable height in the building. Another new system recently installed in a large Eastern plant may be termed a "water cooling system." Instead of spraying brine on the cooler '■.'?r'.-"; *-*:'^:^':" fe^^i^^^ '"^•° ^'' ' ' ' ^'■t^^"^' ' -"il^'■i■ ' '■"■ ' '''- ' ^•''^^ Sv:.?v; '- ^: . : A— Showing Arrangement of Coils, Either Direct Expansion or Brine, on a Single Bunker PACKINGHOUSE REFRIGERATION 201 decks, water which has been cooled in Beaudalot coolers is used. Needless to say, such a system must be watched very closely to keep the water from freezing. The indirect cooling system is rarely found in packing plants in the United States, but is used extensively in Europe and in tropical countries. It is the same method used in the United States in candy and chocolate factories. The coils are located in a well-insulated chamber, from which the cold air is taken and forced through ducts in the various rooms to be cooled. This allows a control to be established over the volume of cold air and the humidity. A number of packers have installed forced air circulating systems in connection with air-conditioning equipment, insuring them perfect tem- perature and moisture control in rooms where this is actually required. If continued progress is made in scientific packinghouse refrigeration, this method will find many users in this field. The Direct Expansion System.- — This is the most common method in use today in American packinghouses. The ammonia coils are placed -Direct Expansion System, With Hold Over Brine Tanks, Used in Small Packing Plants, Showing Also Double Bunker FOR Rapid Circulation 202 THE PACKERS' ENCYCLOPEDIA directly in the rooms to be cooled, either in the coil lofts or on the sides or ceilings. Depending upon the amount of pipe in the rooms, the various sets can be controlled by various expansion valves. The Brine Circulating System. — Instead of extra-heavy direct expansion coils being used, the coolers are equipped with brine pipes. Cold chloride of calcium or common salt brine is pumped through these coils. This brine is cooled either in a large brine tank equipped with direct expansion coils, or the brine is pumped through additional brine coolers of various types. The Brine Spray Syste^n. — Cold brine is produced by the same method as with the brine circulating system, except that instead of coils, brine spray nozzles are placed on the water-proofed bunker decks (see illustration C). The spraying brine falls on to the deck and gravitates or is pumped back to the brine tank. The Curtain System. — This system is still in use in some large packing plants, and is in a way similar to a brine spray system, except that the brine trickles down on curtains made of burlap or canvas instead of being sprayed. Irrespective of the various advantages and disadvantages of any par- ticular system, it is advisable to engage competent refrigerating engineers C — Brine Spray System PACKINGHOUSE REFRIGERATION 203 for designing or laying out a refrigerating plant, as much depends upon the installation of a refrigerating system in the packing plant. Power, water, temperatures and insulation have to be taken into consideration, and it is a true saying that poor refrigeration will make a packer poorer. Air Circulation in Coolers Of equal importance to a proper refrigerating plant is the circulation of cold air in the coolers. As cold air is heavier than warm air, coils should be arranged in such a manner that this principle can be best applied. The overhead bunker or coil loft method has proved very satisfactory, and is principally used in the packinghouse field. The deck or coil loft is well insulated to prevent the condensation of warm air under the coil loft. Another very important point is that the coils should not be placed too close either to the ceiling or bunker floor, as the frost may go through the ceiling or bunker floor if the coils are not kept properly defrosted. Illustration "A" shows a direct expansion system and single pan coil loft, with the arrow indicating the flow of air. In smaller packing plant coolers, and where rapid circulation is required. D — Curtain System 204 THE PACKERS' ENCYCLOPEDIA as in the chill room, the double coil loft is used, as is shown in illustration "B." Besides the direct expansion coils this drawing also shows brine hold- over tanks, which are used to assist in maintaining the temperature when the machine is shut down during the night in the smaller plants. A brine spray system is shown in illustration "C," and illustration "D" shows the application of the brine curtain method. Proper cold air circulation will prevent the accumulation of excessive dampness and moisture, as well as extreme dryness, which may cause excessive shrinkage. The colder the air is when entering the cooler, or the colder the medium used for chilling, the greater the amount of moisture that will be condensed, and therefore the drier the air will be in the cooler and the greater the shrinkage. In" other words, the greater the spread between the incoming refriger- ating medium and the outgoing medium, the greater will be the shrinkage ; and vice versa, Vnt nearer the temperature of the incoming medium to the outgoing medium, the less the shrinkage will be. As stated, however, these are problems which should be decided only after consulting an efficient refrigerating engineer regarding the matter. Systems of Making Refrigeration The two principal refrigerating systems now in use should be men- tioned — the Compression and the Absorption System. The first-named can be found in the majority of plants, and is a system familiar to most packers. The absorption system is not found in so many packing, plants, due no doubt to the unfamiliarity of the packer with this system, which in many cases can be most advantageously installed in conjunction with a Compression System and operated at a very low cost. Unbiased, competent refrigerating engineers should always be con- sulted when a new refrigerating plant is required, as much of the success of the packing plant depends upon economical and reliable refrigeration. Chapter VI— VEGETABLE OILS VEGETABLE OIL REFINING As many of the large packing plants now place on the market lard substitutes, margarin and cooking oils, the vegetable oil industry has be- come of considerable interest and importance to meat packers. This discussion of the refining of vegetable oils, compound and margarin manufacture is written from a practical standpoint, as a guide to super- intendents or operating engineers. There are no standardized operating instructions for conducting a refinery, as the locality where a plant may be situated, or where it mar- kets its product, determines the character of the product to a large extent. Again, practice changes with the superintendent operating the plant, who usually applies his own ideas. There is much secrecy concerning practices in this particular field, and information concerning refining processes has been guarded very closely. These so-called secrets, however, are more or less common knowledge today in the refining industry. In the following pages there is given a detailed description of the various operating processes as practiced commercially. Refining As the crude oils received at the refinery contain many impurities, such as meal, moisture, coloring, mucilaginous and nitrogenous colloidal matter, and free fatty acids, these must be removed for storing and stabilizing the oil, and also to improve the flavor and color for edible use. It is for these reasons that crude oil should never be put in storage. Refining Processes. — The refining or purifying of vegetable oils is accomplished by several processes. The most used and practical method, however, is the caustic alkali treatment. Caustic soda neutralizes the free fatty acids which coagulate and separate from the oil, and carries with it other impurities and coloring matter, and produces a neutral or "free from fatty acid," light-colored oil. Mechanical methods of separating the clear oil are the centrifugal method, the direct filtering method, etc. These, however, require addi- tional special agents. The most practical method is that of gravity, by the batch process, which can be assisted by such agents as salt, brine, silicate of soda, and others, which are restricted by patents. Equipment. — The equipment required for the standard commercial refinery consists of the following units : 205 206 THE PACKERS' ENCYCLOPEDIA ^ W VEGETABLE OIL REFINING 207 a. Caustic dumping tanV 1. Filter presses b. Lye pump m. Batch tanks (raw filtered oil) c. Lye mixing tank n. Compressed air outfit d. Lye scale tank and scale o. Deodorizers (vacuum type) e. Crude oil pump P- Vacuum units f. Refining tank and motive power q. Finished oil, pump g. Settling tank r. Cooling coils h. Soap stock tank s. Batch tanks (finished oil) i. Soap stock pump t. Superheaters j. Bleach tanks and motive power u. Filling and storage tanks k. Filter press pump The refining process is as follows : Making Caustic Solution. — A caustic soda solution is usually prepared the evening before. After the caustic soda drums have been cut open they are rolled to the dumping tank to admit the water. If the empty drums are to be used for ship- ping soap, etc., only the seal is knocked off. The caustic soda in the tank is now covered with water and left to dissolve, and the liquor should test 30 to 40 degrees Beaume. The free fatty acid content of the crude oil should be determined by analyzing a representative sample. From this test the amount of caustic soda to be used can be determined. Several hand refiners are made, using various lyes, and the most favorable results will be the guide for the refining kettle. The lye will vary in amounts from 3 to 15% or more, and strengths of 25° or more down to 10° Beaume, or less, depending on the variety of oil and its quality. Pumping to Tanks.— While the crude oil is pumped to the refining tank, the strong caustic liquor is pumped to the lye mixing tank and brought down to the gravity Beaume desired. The strong liquor is some 40 to 50° strength and is diluted with water and by agitation to the re- quirements, and run to the lye scale tank in sufficient quantity ready for immediate use. Experienced operators allow the oil to stand quietly after pumping into the refinery to allow any air and foam to settle, as otherwise it might increase the soap stock in the process. Agitation.— Agitation is now started onjthe crude oil, and it is usually brought up to a temperature around 85° Fahrenheit. Cocoanut oil re- quires higher temperatures, and individual refiners have their personal preferences. Agitation is now increased and the required quantity of lye added to the oil. The oil is closely watched for the "break," or grain. This break or graining of the oil is more or less similar to the "coming" of butter in churning cream. In fact, the entire operating of a refinery is quite similar. The time of agitation depends upon the "break" of the oil. At this point the oil is heated up to 105° to 110° F., and sometimes higher- depending entirely upon the type of the refining equipment and the kind of oil to be refined. This graining can be more easily observed by dipping small samples from the mass frequently, and observing its action and progress. As 208 THE PACKERS' ENCYCLOPEDIA VEGETABLE OIL REFINING 209 the temperature increases the small specks will increase in size and have a tendency to soften or run together and settle out. As the soap stock grains become softer, the speed of the agitator is reduced to avoid breaking them apart. In other words, the aim is to gather or collect the soap stock into flakes of increased size, and separate the mass from the refined oil. Refining operations usually require from forty-five minutes up to one hour or more, depending upon the oil used. Cocoanut oils, or similar oils, must be handled rapidly, while imported soya bean oils usually re- quire considerably more time. Egyptian and South Sea Island cold pressed oils also refine slowly and with difficulty Grades of Oils. — There is a happy medium as to the quality of the oil trkat is refinable. With too low a grade, an excess of free fatty acids and settlings, requiring a greater percentage of caustic soda to neutralize, produce an excess of soap stock ; and the remaining oil, being the smaller part, is lost in the mass, and as the refiner says, the kettle "goes to soap." The maximum limit for cottonseed oil is in the neighborhood of 25 to 30 per cent free fatty acid. Cocoanut oils refine with IS to 25%. The majority of vegetable oils may be refined similarly, with the exception of castor oil, which is very difficult to separate from its emulsified mass. Settling.— The refined oil is usually permitted to stand and settle until the following morning, at which time the refined oil is syphoned off through the special connection to the settling tank, care being used to draw off every last bit from the layer of semi-solid soap stock. This soap stock with some oils is quite liquid, and this final separation is somewhat difficult. With other oils, soap stock is quite stiff and hard, also its condition depends on the strength of caustic and quantity used. Soap Stoclii. — After the yellow oil is drawn off, the remaining soap stock in the refining tank is flowed out the bottom outlet to a soap stock receiving kettle, from where it is pumped to temporary storage or to soap- boiling kettles, or filled into barrels by the small refiners. The refiner, now empty, is washed and made ready for a second batch. This by-product soap stock will not store permanently, particularly the cotton oil soap stock, owing to the fact that it ferments quite rapidly. Therefore, by the larger refiners it is given a further treatment, in a soap-boiling kettle with strong caustic; that is, it is "killed," and after boiling up and salting out can be pumped to permanent storage as "killed" foots. Or, as is often done with the cottonseed foots, it may be washed up further with successive caustic treatment and made into a "settled" or "pitched" soap, or "boiled down" quality. The brown or blackish cottonseed soap stock can be made into a golden yellow hard soap, much valued for wool scouring and filling of other laundry grades. This "washed up" soap stock is a base for most of the washing powders, to which soda ash is added and further finished in special manner and method to a flaky or grainy washing powder. Filtering the Refined Oil. — "Yellow" cottonseed oil has more or less fine particles of soap stock and moisture, which all must be removed be- fore the oil is of merchantable or usable quality. 210 THE PACKERS' ENCYCLOPEDIA VEGETABLE OIL REFINING 211 Some refiners wash the oil with hot water, with or without salt, in order to dissolve out all traces of this colloidal soap and excessive alkali. The oil is pumped back to the refiner, or into an agitating tank, or an agitator may be supplied to the settling tank. This is often connected to a vacuum system, and while this may improve the oil in this respect, there appear to be other more simple and as efficient methods. Furthermore, washing produces an excess loss due to emulsions formed, even though it is centrifuged or recovered in the acidulating tank, and some claim it tends to produce a rancidity in the finished oil. A practical and rapid method of clarifying refined oil is by filtration, using a small amount of filtering medium — fullers' earth, filter cell, etc. The refined oil is gravitated or pumped from the settler to tHe bleaching kettle, brought up to about 140° to 160'' F., rapidly agitated, and about one-quarter of one per cent of an unbleachable fullers' earth or other filtering medium added. After some fifteen or twenty minutes the oil is started through the filter press with the pump. The first oil from the press will be slightly clouded with earth that passes through the cloths, and must be returned through proper lines to the bleaching kettle. The cloths soon become coated with the earth, and when the oil flows perfectly clear and brilliant it is directed to the receiving or holding tanks for further disposition. The color and flavor determine the grade or quality. This color can be controlled, to a degree, by the amount of fullers' earth used, due con- sideration being given to the earthy flavor produced by excess of same For cottonseed oil to be of prime color, it must be no darker than 35 yel- low and 7.6 red on the Lovibond color scale. Bleaching If the refined oil is a bleachable oil, and a "white" or bleached oil is required, it may be treated directly from the settler; preferably, however, after filtering in a similar manner to the above process, differing in de- tails. In bleaching, the oil is brought up to temperature of 215° to 230° F., and two to three per cent of bleachable fullers' earth is added, depending on the oil as determined in the laboratory test, and on the color desired. Some oils requiring very much more, and the usable limit depends on market values of earth and oil, more or less. The time required in the process is not less than one-half hour before directing the oil to the hold- ing tank. Agitation is continued until the oil is all pumped from the bleaching kettle. An addition of "bleaching black" of about three-tenths per cent with the fullers' earth assists the bleaching very materially on practically all vegetable oils. The yellow oil must be dry for best results, and should be free from any soap stock, as moisture retards the effect of the earth and the latter may be re-dissolved in the hot oil and will darken the oil, and with cocoanut oil it will settle out in the finished oil as colloidal soap. Some refiners bleach their oils under vacuum, which has its advan- tages, especially in drying the oil. In pumping the oil through the filter presses the pressure must not be 212 THE PACKERS' ENCYCLOPEDIA -l VEGETABLE OIL REFINING 213 allowed to rise too high on the cloths, as they will break and leak earth. This can be observed on the pressure gauge; depending on the strength and age of the cloths, as a rule, it should not exceed 50 to 60 pounds at the maximum. A flow at 20 to 30 pounds is to be recommended for speed and safety. The color Hmit of a Prime White Cottonseed oil is 20 yellow and 2.5 red (Lovibond color scale). However, this highly earth-treated or bleached oil is not of prime flavor and is not merchantable in this form, having a very strong or "earth" flavor, and this flavor must be removed by deodorization before it can be used as a commercial grade, or as an edible product. Deodorizing On the proper deodorization of edible oils and fats depends absolutely the quality and competitive commercial value of their finished products. A product of the highest quahty can be improperly deodorized and spoiled in the process, and thus produce a strictly "off" quality, reduced in com-' mercial value. The very best and most modern equipment is not a full guarantee of the best-finished product, as much depends on the operation. On the other hand, oils and fats of low grade and off quality can be greatly improved, and much of them finished as a prime grade. However, other things being equal, the better the raw product, the better the finished quality. The deodorizing of oils and fats by the modern methods removes not only the foreign odors and flavors, but much of the characteristic na- ture of the products, and in many cases the various types of oils cannot be distinguished one from another when well deodorized. Methods. — Deodorizing of oils is possible in various types of equip- ment and under many modifications of details. The process in general is the treatment at elevated temperatures with open steam, being both a washing and volatilization process. Modern methods are usually in vacuum (or exclusion of air), and su- perheated (open) steam is usually used, or the oil may be superheated di- rectly. The vacuum may be effected by various means, such as vacuum pumps, surface condensers, atmospheric condensers with necessary water leg, etc. Vacuum System. — ^The operation with the vacuum system, in general, is as follows : Vacuum should be held on the tank, operating or idle. Draw or flow the oil to tank, filhng it about two-thirds full. Closed coil should be below surface of oil. The height of the tank should be 1^ or 2 times the diameter, and the most economical and flexible quantity per batch is upwards of two to three thousand gallons. The oil is brought up to 220° F. with closed coils ; open steam lines are drained, and steam turned on tank slowly (to avoid jumping the oil) through the open steam spider. The open steam is superheated up to about 550° to 600° F. As the temperature rises the closed coils are shut off and the temperature is allowed to increase with the open steam only up to 300° to 340° F. With vacuum the adjustments should be gauged so that the vacuum 214 THE PACKERS' ENCYCLOPEDIA maintains fully and as efficiently as possible, with the open steam feeding to the tank, i Treatment is continued four to six hours or more, depending on the relative efficiency of the installation, type and quality of the oil, and re- sults required. Occasionally a sample of the oil is drawn and its odor no- ticed ; also taste on cooling and compare with the original oil and that of a properly finished sample under similar conditions. Experience will ac- quaint the operator or chemist as to finishing point or time of treatment. When finished, all steam connections are shut off tightly (vacuum continued) and the hot oil pumped through the cooling coils to remove the extreme heat down to 100° to 140° F. before permitting air to contact with the oil. This is important. The deodorized oil is now suitable for compound (if a bleached oil), butterine. cooking, frying, etc., being very mild, bland, and practically tasteless and odorless. Operating Points. — Animal products will not stand as high a heat in deodorizing as vegetable oils and fats, and the higher the melting point as a general rule, the lower the temperature that can be safely used on all products. The oil recovered in the drip tank and baffle box of the vacuum sys- tem is more or less rancid, and should be returned to "off" qualities or possibly to the crude refiner. The deodorizing tank should be kept perfectly clean and free from air if of the vacuum type. Periodical inspection and cleaning should be given. * To clean the tank it should be boiled up with (full charge) water and caustic (one-half barrel or so), and rinsed thoroughly with clear water. Dirty tanks produce poor oil and may darken the color. COMPOUND LARD Vegetable or Lard Compound is of a variety of mixtures and for- mulas ; some contain hog lard, but mostly they are composed of large percentages of deodorized vegetable oils, with beef tallow, oleo stearine or hydrogenated vegetable oil added as hardening or stiffening medium. The formulas are governed mainly by market prices of commodities, and at times as many as five or six different oils or fats are used in one product. Sufficient hardening substances must be used to produce a finished product of a melting point above the temperatures into which it is shipped and consumed, and at the same time it must not be too stiff or brittle. The old rule of chemical titre is no longer a guide, since the commercial use of such oils as corn and soya bean oil have become possible, as shown on the following titre table : Titre Prime Steam Lard 36-37 degrees C. Lard Stearine 40-44 degrees C. Tallow 42-44 degrees C. Oleo Stearine 49-51 degrees C. Corn Oil 17-20 degrees C. Soya Oil 22-25 degrees C. Cottonseed Oil 30-34 degrees C. Hydrogenated Cottonseed Oil 50-60 degrees C. COMPOUND LARD MANUFACTURE 215 Some compounds have been successfully marketed with a titre of only 29 degrees C. The usual method in manufacturing is to weigh out the given formula, drop to formula batch tanks and mixing by aid of heat, air or pumps in tanks, and held at 130° to 150° F. Methods. — From the batch tanks the mixture is flowed or pumped through cooling coils or over a water roll, and brought on to the main re- frigerated lard roll at 95° to 105° F., from which it will drop to the picker pan at a temperature of 45° to 60° F., depending on the operator, formula, season, etc. The picker pan or trough, with the revolving beater shaft, mixes the semi-solid compound into a white smooth mass, and it should be pumped through strainers to the package without undue delay. Following this rapid beating in this form the serrii-stiff compound immediately "sets" in the package to a firm semi-hard product. Too much beating is to be avoided. The manner of finishing compounds is a great aid in producing a product that will "stand up," also assisting to produce a better color on the finished package. Some packers cool their mixture to the semi-stiff degree in an upright agitating tank ; others have a cylindrical horizontal drum with internal agitators, and cooled on the outside by water or brine. Both of these types produce a product more or less grainy in texture and not of the whitest color. Different formulas work differently; the harder the product the greater the capacity and the easier the operation. Some refiners do not use the pre-cooling coil. However, the method outlined is to be recommended, both for quality of finished product and economy of operation. It is also recommended that all the products used for hardening, both vegetable and animal, be deodorized, either separately or in the mixed formulae. Formulas. — Compound formulas vary with season, location, temper- atures and market values. Following are illustrations : Cottonseed oil 60% to 50% Cottonseed oil 50% Edible tallow 40% to 50% Soya oil 30% Cottonseed oil 80% to 85% Cocoanut oil 7% Oleo stearine . '. .' '. '. '. '. '. 20% to 15% Hydrogenated oil .... 13% Cottonseed oil 80% to 90% Peanut oil 43% Hydrogenated oil 20% to 10% ^^f °'^- • ; ' V ••.•■•■• S •^ '^ Hydrogenated oil 12% Cottonseed oil 75% to 78% ^ ^^ j -i in^ Edible tallow 15% to 10% Cottonseed oil 30% Oleo stearine 10% to 12% P^^""* .^'^ 5?5 Soya oil 27% Cottonseed oil 75% Hydrogenated oil.... 13% Cocoanut oil 8% r^ .. i -i -inr-f Oleo stearine 17% ^AT'T io° f?5 Kdible tallow 15% Cottonseed oil 45% Oleo stearine 10% Soya oil.. 30% Hog lard 5% Cocoanut oil 7% Oleo stearine 18% Peanut oil can be used instead of cottonseed oil, or corn oil can be substituted for soya oil. At times market values prohibit the use of any 216 THE PACKERS' ENCYCLOPEDIA oils or fats other than cottonseed oils and hydrogenated fats. Then again, this situation may be reversed. When the product is purely vegetable in its formula no government inspection is required in its manufacture, but when anim.al products enter into its makeup its manufacture comes under the meat inspection laws and supervision of the U. S. Department of Agricvilture. Equipment. — The principal items for a practical compound plant are : a. Fat melting tank f. Cooling coil b. Oil stock tanks g. Lard roll and motor c. Scale tank and scale h. Refrigerating outfit d. Formula batch tanks i. Draw-off pump e. Circulating pump j. Filling line WINTER OIL The average Cottonseed Oil is composed in the main of two fats or glycerides known as olein, of low melting point, and stearine, of higher mehing point. The usual Summer Yellow grade in cool temperatures, around 50° F., will separate out. more or less of this solid stearine fat of high m-elting point. In other words, the oil is fully liquid only in summer ; hence the Summer Yellow grade name, This characteristic, therefore, pre- vents its being used satisfactorily as a salad oil, or in salad dressings which are subjected to refrigeration, and the removal of this stearine be- comes necessary for certain uses and trade requirements. This can be done practically and commercially by chilling the Summer Oil in a special manner, and filtering out the separated stearine from the clear oil, which oil is then known as Winter or Salad Oil, since it remains liquid at medium winter temperatures. Some refiners guide their process and operation to produce a high melting point stearine, others aim for low melting point stearine and high test oil. Naturally the former is the slower process and produces less stearine than the latter. The proportion of stearine and winter oil varies, therefore, from as low as 7% up to possibly 20% to 25% stearine, balance being the winter oil. This is governed by the stock used, as oils from different sections and of different seasons vary in stearine content. Equipment. — The principal units for this process are : a. Refrigeration units e. Large filter presses b. Chill room f. Cold compressed air supply c. Special chilling tanks g. Warming coils d. Pressure tanks or equivalent h. Receiving tank, etc. The entire operation is conducted in a chill-room, and the chilling tanks should, be located above all receiving tanks and filter presses, as gravity or pressure replaces all conveying pumps. Method. — The general method is as follows : Summer oil (yellow or white), thoroughly dry, is delivered to the graining tanks in the chill room at a temperature of 65° to 75° F. One set of tanks is filled each daj', as it requires 3 to 4 days or more per cycle. The chill-room is maintained at a temperature of 38° to 50° F. The oil is allowed to cool down slowly, with occasional gentle agitation either by hand, mechanical or cooled air. Some refiners use no agitation, which produces a high-grade oil, but requires much longer time. WINTER OIL 217 Gradually stearine will be noticed to separate after 2 to 3 days or so. Other things being equal, the slower the graining the better grade of win- ter oil. The finishing point of the graining must be determined by hand filtration tests, guided by experience, which will be during the second or third day, or even later. Filtration. — Along about this period a certain point is reached, not very pronounced at times, at about 48^ to 50° F. in cooling, at which point the temperature of the oil rem.ains more or less constant, then rising slightly until all heat or crystallization is removed. At this point the oil is allowed to flow automatically to the filter presses or into the pressure tank by suction, the upper clearer portion being withdrawn first, and fol- lowed with the lower portion containing the bulk of stearine. The oil is sent through the filter press, using either gravity or air pressure, the clear winter oil filtering through, leaving the crystallized stearine on the filter cloths in the press. The first clouded oil must be returned to unfiltered oil. When the chill tank or batch is exhausted, pressure is gradually raised as the filtering slackens, due to the cloths becoming more thickly coated with stearine. Pressure is allowed to increase up to 30 or 40 lbs., de- pending on the oil and other conditions, types of cloths, etc. Filter cloths of various types and quality are used, for instance. No. 10 duck, twill cloth, chain weave, also heavy double muslin. The pressure is continued for some little time on the press, in order to drain all of the winter oil, and all air used must be of the same tem- perature as the oil. The filtered winter oil is delivered from the trough through an oil seal outside of the chill room into batch tanks. The oil being cold, will condense and absorb moisture. Therefore, reasonable heat is kept on the batch tank to bring the oil up to outside atmospheric temperature. The convenient arrangement for avoiding this condensation is to conduct the fresh-cooled filtered oil through a double-pipe coil directly from the press, whereby it becomes heated in passing to storage, before contact- ing with the warmer air. Recovering the Stearine. — The filter press is duly opened and the stearine scraped from the cloths and barreled for further disposition, or sent to a receiving tank, according to requirements. The convenient ar- rangement in this connection is the use of a steam-heated type of press, through which warm air can be forced, and the stearine gradually melted from the press, out of the reverse flow direction, thus removing it and cleaning the press without disassembling. A further method is to pump warm winter oil through the press and meet the stearine. If neither warm air or warm oil is used, the cloths must be removed and melted up for rapid work when they filter sluggishly. Stearine as recovered can be used for various purposes, principally lard compound or butter substitutes, or it can be mixed in small proportions with Sum- mer Yellow oil up to 10 or 15 per cent for cooking oils, especially during the summer months. ^ The above practically completes one cycle of the operation. The following day the contents of the second tank will be filtered, and so 218 THE PACKERS' ENCYCLOPEDIA on. The exact details of the general operation vary somewhat, depend- ing on the type of oil, quality, season, etc. The entire operation must be conducted in the chill room, and all compressed air used must be pre-cooled. It will happen often that the oil will stand this cold test beyond the official limit of five hours, which merely indicates that it is of a higher grade. To be full standard it is required to remain clear during and through the five-hour period only. Deodorizing. — Winter oils are customarily marketed in a deodorized form. Some refiners deodorize before pressing. However, it is of con- siderable advantage to press the raw oil and deodorize the finished win- ter oil, as this removes all flavor of press cloths, etc. However, great care must be observed in that no Summer oil from the general plant becomes mixed with the winter oil ; as in this case it will cause a "weak" test oil and counteract the wintering operation. Con- siderable trouble is experienced in refineries through this feature, also because of traces of dissolved moisture in the finished oil, which causes the oil to become cloudy in the cold test, preventing its passing the official requirements. In some localities salad oil is used as a cooking oil, which is thoroughly feasible, but somewhat expensive when compared with the summer grades of cooking oil. HYDROGENATION OF OILS AND FATS While hydrogenating of oils and fats is in a way an industry of its own, and not usually practiced by the smaller refiners or packers, reference to it should be made here, as quite a few packing plants use the hydrogenating process. This is the process whereby the liquid or fat is transformed into one of very high melting point, upwards of 140° F. (60° C), and it can- be applied to almost all the fat products — animal, fish and vegetable — to varying degrees, depending on the chemical structure of the fat. Chemically, it is the process of changing various unsaturated glycerides. principally oleins (Cis Hs-. O2) to the saturated glycerides of the stearine series (Cis Hao O2), by adding two atoms of hydrogen (H) to «ame. This is affected by aid of certain metallic catalyzers, nickel being the most practical. This process requires a supply of pure hydrogen, which is produced by several methods, usually by the electrolytic method, and requires quite an investment for the hydrogen generating cells. The working equipment of a hydrogenating plant is not extensive, but as the process is controlled by many patent rights, its universal use becomes more or less limited. The main unit is the converter or harden- ing tank, which is of various types and forms, and all more or less covered by patents. The treatment is carried on at an elevated temperature of 320° to 390° F., for three to six hours or more, depending on purity of oils, activity of catalyzer, degree of hardness desired, etc. From the converter, after cooling slightly, it is filtered to separate the intermixed catalyzer, which is returned to the converter for successive batches. The hardened prod- MANUFACTURE OF MARGARIN 219 net is solidified either in open tanks or over cooling cylinders — some spray the hot oil into cooling towers — and can be shipped in slack barrels or usual bags. Cocoanut oil will not harden to any appreciable extent, while the usual seed oils, also animal and fish oils, will harden to melting points of 125° to 150° F., or higher with certain oils. This process produces a manufactured product which will substitute for and even excel the natural and necessarily limited supply of animal fats for lard compound, margarin, soaps, etc. The product is fully as nutritious as a food as the natural hard fats, and equally as digestible as those of equal melting points. While the main condition to be desired in a hydrogenated fat is its melting point, these are judged and guided relatively by the iodine num- ber or titre of the total fatty acids. The methods for determining these characteristics can be obtained of the Bureau of Chemistry, U. S. Depart- ment of Agriculture, and are more or less difficult and technical for the layman, requiring the skill of a trained chemist. MANUFACTURE OF MARGARIN Oleomargarin is made from animal and vegetable fats, churned with milk. The principal oils used are oleo oil, neutral lard, peanut oil, cot- tonseed oil, and cocoanut oil. The usual specifications for the animal oils are found in previous chaijters of this Encyclopedia. The vegetable oils must each come up to the particular requirement necessary, depending upon the kind and nature of the oil. In general it should be said that these oils should be free from moisture and all material not fat, also they should be devoid of rancidity and acidity. The importance of having pure high quality oils to start with cannot be over-stated. The milk used for making "starter" should also be given very care- ful attention. It is best to get milk that is produced in sanitary sur- roundings, free from all objectionable odors, and low in numbers of bac- teria. It should be shipped in a cold condition, below 40° F. being best. Immediately upon being received at the factory the milk should be pas- teurized, either by the flash or holding method, the latter being preferred. In the "flash" process the milk is heated to 170° F. for thirty or sixty seconds. In the "holding" process the milk is maintained at a tempera- ture of 145° F. for thirty minutes. After being pasteurized, ripening is the next step, and it is at this point that great skill is required in order to develop the proper flavor and aroma which is later to be imparted to the margarin upon being emulsified with the oil. The ripening should not be carried to the point where the milk will curdle ; so that many oleomargarin manufacturers ripen only to .4 of 1 per cent actual acidity, and never over .5 of 1 per cent. Much work has been done in developing the various pure cultures of lactic acid producing organisms, the by-product of this development being esters and alcohols which provide proper flavor and aroma. The milk room should be separate, and should contain only the pas- teurizing vats and starter cans. Pasteurization by the batch method is 220 THE PACKERS' ENCYCLOPEDIA best carried out at 145° for half to three-quarters of an hour, where- upon it is immediately cooled to 68° F., then inoculated with ^ of 1 per cent of the pure culture and then allowed to ripen to .4 of 1 per cent acidity. Churning. — One of the mo&t important steps in the manufacture of margarin is the churning, the temperature of the mixture in the churn depending upon the formula used. In general, such a temperature should be used as will create a perfect emulsion of the milk and oils ; 80° to 85° is often employed for white goods or even a somewhat colder temperature, while for natural color goods a little higher temperature is usually employed, so as not to destroy the color. Two general methods of crystallizing the emulsion are used, one the vat method and second the sluice method. The advantage of the second is that the crystallized margarin gravitates directly into trucks, whereas in the vat method it must be removed by manual or mechanical labor. Ripening. — After crystallizing, some manufacturers have allowed the margarin to ripen further, in order to develop flavor, the time required for this being about twelve hours at a temperature of 70°. This, however, depends upon the grade of goods. Other manufacturers immediately put their goods onto the workers, salt them, and print and package them, allow- ing the flavor to develop during transit. In general, it may be said that the fresher the goods gets to the buying public the better. The working of the goods has an important bearing on the consistency and body of the same, European ^methods having been developed much further along this line than the average American methods. The latter are being rapidly improved, however. A good oleomargarin should contain about 2^ per cent of salt, 13^ per cent of moisture and 5^ of 1 per cent of casein, and it should also have a smooth, uniform velvety body, with no trace of visible moisture. The flavor of the product is the most important thing to consider, a clean, acid butter- milk flavor being most desirable. Formulas. — The following formulas indicate in a general way the mix- tures of oils which give desirable results in producing the various classes of margarin : High grade white goods No. 1 oleo oil. 800 lbs. Neutral lard, 700 lbs. No. 1 peanut oil, 600 lbs. Ripened milk, 70 gallons. Salt, 200 lbs. Second grade white goods No. 2 oleo oil. 700 lbs. Neutral lard, 700 lbs. White cottonseed oil, 650 lbs. Ripened milk, 60 gallons. ' Salt, 200 lbs. High grade natural color goods Yellow oleo oil, 1,200 lbs. Neutral lard, 300 lbs. Yellow cotton oil, 450 lbs. j ' , MANUFACTURE OF MARGARIN 221 Butter, 650 lbs. Ripened milk, 60 gallons. Salt, 200 lbs. Vegetable Margarins Purely vegetable oleomargarin came into prominence at the time of the World War, due to the scarcity of animal fats and the high price of butter and animal oleomargarin. The cocoanut butters consist largely of cocoanut oil and some peanut oil, churned with milk. As the melting point of cocoa- nut oil is about 76° F., it is necessary to use a hydrogenated vegetable product during the summer season in order to make goods that will stand up well. Special treatment and temperatures are of course required to make a satisfactory product of this nature, each manufacturer varying his formula, depending upon the locality and the trade. It should be stated that in all of the formulas given there is a certain loss of salt in the working, so that the finished goods will contain only about 2J^ or 3 per cent. Taxation Most oleomargarins sold in the United States are free of artificial coloring, due to the fact that the law imposes a tax of 10 cents per pound on oleomargarin artificially colored, whereas the tax on uncolored goods is only J4 cent per pound. The margarin manufacturer of today is confronted with certain requirements, not only by the United States Government, but by nearly every state, many of these requirements in the various states being different in character. Manufacturers are required to pay a federal tax of $600, wholesale dealers in colored oleomargarin are required to pay $480, wholesale dealers in uncolored goods pay $200, retail dealers in colored goods $48, and retail dealers in uncolored goods $6. Manufacturers must also be bonded for $5,000. The use of oleomargarin as a spread for bread is growing. It is a safe food, the fats going into it coming from animals which have been U. S. inspected and passed, and the milk entering therein being subjected to pasteurizing temperatures which destroy disease producing bacteria. It has also been conclusively shown that animal oleomargarins contain the much- talked of vitamines necessary for child growth and development. PART TWO Statistics ^ FOREWORD While no hard and fast sub-divisions have been made, this Statistical Section can be said to fall naturally into four parts. These, in the order in which they are presented, are as follows : 1. Charts and maps (livestock and meats statistics). 2. Tables (special compilations of livestock and meat production and consumption figures). 3. Traffic charts and tables of rates on cattle, beef, packinghouse products, and icing charges. 4. Trade Term Definitions (in use both in domestic and foreign commerce). Many times packers want to refer at short notice to figures showing production and consumption of beef, pork, mutton and lamb, stocks on hand for a period of years, range of cattle, hog and sheep prices for years back, trend of exports of meat products, etc. Another kind of information where figures are of great aid is in the field of traffic. It is of importance to be able to refer to railroad rates on livestock and compare them with what they have been for the last fifty years. Such comparison shows whether the rates at any particular time are fair and in which way they should be changed. Of more con- cern is the question of packinghouse products rates. Reference to the whole subject in a chart gives the packer a chance to refresh his memory and size up the rate situation from his own point of view. The same is true of icing charges. A third field where a source of constant reference is necessary is that of trade term definitions. There are many troubles that arise out of ignorance of the right interpretation of a trade term under which sales and shipment should be made. The question of what the seller must do on the one hand and what the buyer must do on the other hand has to be absolutely clear. And just what this means in the pack- ing business requires careful and accurate knowledge. This Statistical Section has been prepared to give the reader the in- formation just outlined by means of charts, maps, tables and otherwise in as brief space as possible in order to make the figures and facts clear and of ready reference. 223 224 THE PACKERS' ENCYCLOPEDIA I Beef Cattle on Farms A mSS^^^^^^M r ^•-^^^^W^ \ M|p; Ff^^f^^fer .... ....,..^*^^-^ lio^S on Farms One dot - 10,000 Hog( Sheep on Farms Charts by Commercial Research Dept., Swift & Co. Sources of U. S. Meat Supply Number on Farms January 1, 1920. Data from U. S. Census Bureau. Large dots show the location of Principal Slaughtering Centers. STATISTICS 225 Consumption of Pork One dot " 1,500,000 Pounds Consumption of Mutton and Lamb One dot = 500,000 Poond6 Charts by Commercial Research Dept., Swift & Co. Areas of U. S. Meat Consumption Based on per capita consumption as estimated by U. S. Bureau of Crep Estimates for 1919, and on the 1920 population. 226 THE PACKERS' ENCYCLOPEDIA 00. xi U bJO nJ t— * to CO ■*-> C u 3 W m C O V ii V. "J C ^ I/) b" « -^ a; 3 o 4j ♦. ■T3~ ^ C o ft STATISTICS 227 o « u a ■4-> 0) O bJO • S •4-> Si CO c CO •M C o Oh C O 1-1 O -3° I iS c ft c« S 2 ^&? en >- C •1^ re .Sou, OT3 ^-J re i„ ■5 M" c ■ In bo 3 g ^ re ■^ ft P c 228 THE PACKERS' ENCYCLOPEDIA ^ ^ S t^ ^ ?) ^ W N N OJ ^ 52 V5 ^ M Q g ^^ W Q P=i=nE=iiMi=EEEEE=i S H M/> |||i||g -A-^ 1 — — A 5 ^E^E^^^^:^^^-^E^EE^ J (^ ± t ly _ ^t CO Cl z:^ ' 4^ pj^-i|- -L (T, i 1 — ^- f»-t*- i ~ tti xi- V ^ I i T j . ^. - D_ i>i a I _ ^ .. Tl U) r\ 1 V '^\ rf" "^ V >k vS Wn — 'J V'*U -H t— \\ ^ U 1 W » "^ 1 /TV II 1 II "^ • I^ 111 '1 3 oi . . . 1 ^-^ \/ Qj ' ; 1 f '.'■-,>- ^ ll\ — U. j ! , \ t /I\ _H . J_J — 1 E (vJ ± Sniii M 1 - — : ^^^=t:— — v^^-t^i— -1^-E- - j- -\3H'5(\^ s CO (35 ira >ooom (MOOMlt- CO (M OJ co' CO<:D00OiO^-Hi«05C0:OCC^^055Dot^»0ir5 ^ M T-i C<1 ^ 1-H T-i o a o a%% V o ^q2;Q2;PfaQo:z;PP^QfafaO^ 6 CO CO DO (3! ^ 6 6 > -g (P (DO OPP^ fa 3 O fee faQ c» O"* t^ec coos CJ OS -* O ^ O COMCD COCOC-j d o 0(DO (MM CO M(3=t- 00 (M0J(35m' o a to o CO lO oo o t^ b~ CD CO l>- -^Ji CO CD OSTfi t~ ^ o i-H « iraoioo COOI--0 CO(M (M(M Highest Weekly Average in Late Summer or Fall Rise fa CDt^»OiCtOCOtOt~-00O3C^Ol s o 03 Oin .0 00 □0(=> o oo >OOOlO ^H (M t^CO (Ocq'coc3> (M(MMM ci0 50T-i03-*c^o>ooocQcq C-l "S l>i'p..+j bi)^4J "a "a "a '^-^ d)'^ o £ ^'S ii lt^ t~ o coo Tji COOi -^ +3 a o a < o CQOOCMCaScD lOOOCO 00-Hira o o oo o oo>oo COi^ -* rj^ "fcH fa T:t^ OS ^ O: OS i-H > 03 i-H 00 CO CD-^ O CM CM CMCO CO CO CO o >> MO (MM II (M UDt^ (M -^ M IM (B 0) >> 01 C C c3 C 3 3M 3 O ^ i El faQ CT1C0 05 10CD— 1 c^ i>^-a> 01 fa o CO t^ >0 >0 COt^cO oot^co 00 O C3 O00 1>i o 02 o od °§ s OOOtH (» (35"^ CO t-^oirao 11). 5 CO < OO Cq lO —• CO Tf (MM rt (M rt 03 ro G. a (1> ft §§<;-> C3 M 0.0(M 03 ^ rv o3 1 c ooooooc 05 C2 7a C3 03 03 C M -#' o'co' odoJo— < OS OS OS OS • o. s a (3s C} 238 THE PACKERS' ENCYCLOPEDIA STATISTICS 239 Estimated Annual Production, Exports, Imports, and Consumption of Pork in the United States Calendar Year 1907 1908 1909 1910 1911 1912 1913 1914 1915 1916 1917 1918 1919 1920 1921 Slaughter Total Million Pounds 7,491 8,226 6,690 5,881 7,511 7,189 7,492 7,228 8,050 8,634 6,901 8,854 8,933 8,193 8,475 Federally Inspected Million Pounds 4,420 4,853 3,946 3,470 4,481 4,242 4,420 4,264 4,749 5,196 4,071 5,551 5,584 5,133 5.351 Other Million Pounds 3,071 3,373 2,744 2,411 3,080 2,947 3,072 2,964 3,801 3,448 2,830 3,303 3,349 3,060 3,124 Exports (Domestic) Million Pounds 1,014 619 472 313 456 440 456 377 906 1,011 943 1,724 1,897 925 748 Imports (Less Re- exports) Million Pounds Consumption Total* 3 38 7 2 10 97 11 6 1 Million Pounds 6,477 7,607 6,218 5,568 7,055 6,749 7,039 6,889 7,151 7,625 5,968 7,227 7,047 7,338 7,851 Per Capita Pounds 74.1 85.4 68.6 60.3 75.1 70.6 72.5 69.9 72.0 75.7 58.4 69.8 67.1 68.9 72.8 Estimated Annual Production, Exports, Imports, and Consumption of Lard in the United States Calendar Year Slaughter Total 1907 1908 1909 1910 1911 1912 1913 1914 1915 1916 1917 1918 1919 1920 1921 Million Pounds 1,693 1,834 1,506 1,344 1,717 1,643 1,713 1,652 1,840 1,973 1,577 2,015 2,089 2,022 2,095 Federally Inspected Million Pounds 993 1,094 888 793 1,013 969 1,011 975 1,0«6 1,164 930 1,263 1,327 1,326 1,384 Other Million Pounds Exports (Domestic) 690 589 760 582 618 458 551 379 701 605 674 553 702 575 677 460 754 487 809 454 647 383 752 555 762 784 696 636 711 893 Million Pounds Imports (Less Re- exports) Million Pounds Consumption Total* Million Pounds 1,094 1,272 1,048 965 1,112 1,090 1,138 1,192 1,353 1,519 1,194 1,460 1,305 1,390 1.214 Per Capita Pounds 12.5 14.3 11.6 10 5 11.8 11.4 11.7 12.1 13.6 15.1 11.7 14.1 12.4 13.1 11.3 *Includes differences between quantities in storage at beginning and end of year. The production of lard does not necessarily follow that of other pork products in relation to the number of hogs slaughtered in any given period of time Certain conditions, as the plentifulness and cheapness of corn, determine whether the feeder shall market his hogs in fat or lean condi- tion and other economic factors determine whether the packer shall pro- duce more or less lard than usual in the slaughtering process. 240 THE PACKERS' ENCYCLOPEDIA STATISTICS 241 242 THE PACKERS' ENCYCLOPEDIA STATISTICS 243 Estimated Annual Production, Exports, Imports, and Consumption of Mutton and Lamb in the United States Slaughter Consumption Calendar Exports Imports Year (Domestic) (Less Re- Total Inspected Other exports) Total* Per Capita Million Million Million Million Million Million Pounds Pounds Pounds Pounds Pounds Pounds Pounds 1907 559 555 604 600 738 788 738 431 428 466 463 569 608 569 128 127 138 137 169 180 169 1 1 2 2 3 5 5 558 554 602 598 735 783 734 6.4 1908 6.2 1909 6.6 1910 6.5 1911 7.8 1912 8.2 1913 1 7.5 1914 720 555 165 4 20 736 7.5 1915 626 482 144 4 12 634 6.4 1916 612 472 140 5 16 623 6.2 1917 473 364 109 3 6 476 4.7 1918 489 381 108 2 1 488 4.7 1919 602 470 132 3 8 607 5.8 1920 538 423 115 4 61 537 5.0 1921 626 494 132 20 9 677 6.3 *Includes differences between quantities in storage at beginning and end of year. The production and consumption of mutton and lamb is small in com- parison with beef and pork. It averages about one-tenth of beef and one- twelfth of pork. The table shows the production to have been greatest from 1911 to 1914, in each of which years it exceeded 700 million pounds. The year of lowest production was 1917, when the yield was only 473 million pounds. Since 1917, the trend has been generally upward. The proportion of federally inspected slaughter is greater with sheep and lambs than with any other class of livestock. Nearly four-fifths of the total mutton and lamb produced is inspected in establishments having Government supervision. Normally there is very little foreign trade in mutton or lamb, but 1920 saw a new departure in heavy imports of Australasian product. These were not readily marketed and a large proportion was reexported. The table shows the per capita consumption ranging between 8.2 pounds (highest) in 1912, and 4.7 pounds (lowest) in 1917 and 1918. There has been a steady rise in the last three years. 244 THE PACKERS' ENCYCLOPEDIA STATISTICS 245 Estimated Annual Production, Exports, Imports, and Consumption of Veal in the United States Calendar Year Slaughter Exports (Domestic) Imports (Leas Re- exports) Consumption Total Federally Inspected Other Total ■ Per Capita 1907 Million Pounds 626 605 684 687 657 668 488 433 428 536 662 791 860 936 864 Million Pounds 210 203 230 235 229 239 176 158 168 220 296 352 378 402 Sfi7 Million Pounds 416 • 402 454 452 428 429 312 275 260 316 366 439 482 534 497 Million Pounds Million Pounds Million Pounds 626 605 684 687 657 668 488 438 429 537 663 792 865 944 868 Pounds 7.1 1908 6.8 1909 7.5 1910 7.4 1911 7.0 1912 7.0 1913 5.0 1914 5 1 1 1 1 5 8 A 4.4 1915 4.3 1916 5.3 1917 6.5 1918 7.6 1919 8.2 1920 8.9 1921 8 Veal production as a rule follows that of beef. The unusually large slaughter in recent years, however, contrasts rather curiously with the considerable decline in cattle slaughter in the same period. It is accounted for partly by the droughty conditions in the West which induced heavy marketings of young stock during 1919, and the relatively higher prices for calf products since that time. Country slaughter of veal is proportionately much larger than for any other class of animals. The federally inspected slaughter of calves in 1909 was about one-third of the total slaughter, and although it is increasing it is estimated to be still well below one-half of the total. The consumption of veal practically corresponds to the production as there are no exports recorded and the imports are insignificant. The per capita consumption for the whole period has averaged close to 7 pounds per annum. It was lowest in 1915 (4.3 pounds) and highest in 1920 (8.9 pounds). 246 THE PACKERS' ENCYCLOPEDIA STATISTICS 247 Estimated Annual Production, Exports, Imports, and Consumption of All Meats** (Excluding Lard) in the United States Slaughter Consumption Calendar Exports Imports Year Federally Inspected (Domestic) (Less Re- Total Other exports) Total* Per Capita Million Million Million Million Million Million Pounds Pounds Pounds Pounds Pounds Pounds Pounds 1907 16,003 9,399 6,604 1,367 14,636 167.4 1908 16,067 9,441 6,626 848 15,219 170,9 1909 15,060 8,835 6,225 637 14,423 159.0 1910 14,502 8,412 6,090 412 14,090 152.5 1911 15,946 9,368 6,578 534 15,412 163.9 1912 15,162 9,030 6,132 486 14,676 153.5 1913 14,640 8,763 5,877 507 41 14,174 145.9 1914 14,039 8,585 5,454 475 323 13,887 140.9 1915 14,937 9,384 5,553 1,309 129 13,757 138.5 1916 15,922 10,248 5,674 1,304 38 14,656 145.5 1917 14,740 9,906 4,834 1,322 44 13,462 131.8 1918 17,469 11,927 5,542 2,454 210 15,225 146.9 1919 16,687 11,209 5,478 2,214 59 14,532 138.4 1920 16,135 10,538 5,597 1,093 120 15,324 144,0 1921 16,160 10,325 5,835 820 41 15,624 144.8 'Includes differences between quantities in storage at beginning and end of year. *Includes small quantity of goat meat not given separately. The figures in the table above are merely the addition of the various meats in the previous tables plus a small quantity of goat meat. The latter how^ever, furnishes only about one-tenth of a pound per capita of the total, meat consumption in the country. It may be seen from the table that the banner year in meat production was 1918, when about 17^ billion pounds were produced. About two- thirds of this meat was examined and certified as fit for human food by Federal inspectors. One-third, or 5]S^ billion pounds, was subject to State or local inspection, or no inspection at all, and practically all of this was slaughtered and consumed within State boundaries. During the last three years there has been little change in the production totals, but the heavy exports in 1919 brought down the consumption in that year about 6 pounds per head of the population. 248 THE PACKERS' ENCYCLOPEDIA LIVE STOCK POPULATION IN THE UNITED STATES Number of cattle, sheep and hogs in the United States on January 1 of each year from 1900 to 1922, according to the estimates of the U. S. Department of Agriculture are as follows: Milch Other Total Total Total . Cows Cattle Cattle Sheep Hosts 1900 16,292,360 27,610,054 43,902,414 41,883,065 37,079.356 1901 16,833,657 45,500,213 62,333,870 59,756,718 56,982,142 1902 16,696,802 44,727,797 61,424,599 62.039.091 48,698,890 1903 17,105,227 44,659,206 61,764,433 63.964.876 46,922,624 1904 17,419,817 43,629,498 61,049,315 51.630.144 47,009.367 1905 17,572,464 43,669,443 61,241,907 45,170,423 47.320,511 1906 19,793,866 47,067,656 66,861,522 50,631,619 52,102,847 1907 20,968,000 51,566,000 72,534,000 53,240,000 54,794,000 1908 21,194,000 50,073,000 71,267,000 54,631,000 56,084,000 1909 21,720,009 49,379,000 71,099,000 56,084,000 54,147,000 1910 21,801,000 47,279,000 69,080,000 57,216,000 47,782,000 1911 20,823,000 39,679,000 60,502,000 53,633,000 65,620,000 1912 20,699,000 37,260.000 57.959.000 52,362,000 65.410.000 1913 20,497,000 36,030,000 56,527,000 51,482,000 61.178.000 1914 20,737,000 35,855.000 56,.592,000 49.719.000 58.933.000 1915 21,262,000 37,067,000 58,329,000 49.956,000 64.618,000 1916 22.108,000 39,812,000 61,920,000 48,625,000 67.766,000 1917 22,894,000 41,689,000 64,583,000 47.616,000 48T603,000 67,503.000 1918 23,310,000 44,112,000 67,422,000 70.978,000 1919 23,475,000 45,085,000 68,560,000 48,866,000 74,584,000 *1920 23,772,000 43,392,000 67,164,000 39,025,000 59,344,000 •1921 23,594,000 41,993,000 65,587,000 37.4.52,000 .56,097,000 •1922 24.028.000 41.324.000 65,352,000 36.048.000 56,906.000 *These figures are revised estimates of the U. S. published February IS, 1922. Department of Agriculture, Live Stock Top and Average Prices at Chicago Yearly top and average prices of native beef cattle, hogs and fat lambs at Chicago, as compiled by the Chicago Drovers Journal : ■ Beef Steers Hogs Lambs Top Average Top Average Top Average 1920... $19.25 $13.30 $18.25 $14.15 $21.75 $14.60 1919... 21.50 15.50 23.60 17.85 21.00 16.00 1918... 20.50 14.65 20.95 17.45 22.10 16.60 1917... 17.90 11.60 20.00 15.10 20.60 15.60 1916... 12.60 9.50 11.60 9.60 13.60 10.75 1915... 11.60 8.40 8.95 7.10 11.85 9.00 1914... 11.40 8.65 10.20 8.30 9.60 8.00 1913... 10 25 8.25 9.70 8.35 9.50 7.70 1912... 11.25 7.75 9.42 7.55 10.60 7.20 1911... 9.35 6.40 8.30 6.70 7.85 5.95 1910 8 85 8.,«n 11.20 S.90 10.60 7.. 55 STATISTICS 249 MEAT ANIMALS SLAUGHTERED IN THE UNITED STATES Number of animals slaughtered annually under Federal inspection, and estimated total number slaughtered (including farm) in United States : Calendar Year Cattle Calves Sheep and Lambs G^ats Hogs mnv/U. S. Inspected.. ^''"'iTotal . 7,633,365 13,469,900 2,024,387 6,026,800 10,252,070 13,300,600 56,750 161,000 32,885,377 55,737,900 7,279,260 12,845,000 1,958,273 5,829,900 10,304,666 13,368,800 42,981 121,900 38,643,101 65,496,800 lono/U. S. Inspected.. ^^""[Total (census) . . . 7,713,807 13,611,422 2,189,017 6,515,976 11,350,349 14,724,699 100,659 285,553 31,394,896 53,219,568 iQTfi/U. S. Inspected.. ^^^"iTotal 7,807,600 13,540,600 2,238,587 6,552,600 11,408,020 14,800,200 100,379 284,800 . 26,003,463 44,073,500 iQii/U. S. Inspected.. ^ ITotal 7,619,096 12,958,100 2,183,533 6,264,500 14,020,446 18,189,500 38,891 110,300 34,232,955 58,022,000 mio/U. S. Inspected.. ^'^^'^ITotal 7,252,378 11,979,000 2,277,946 6,348,000 14,979,265 19,433,400 72,894 206,800 • 33,052,727 56,022,000 ioiq/U. S; Inspected.. ^^^"'iTotal 6,978,361 11,477,600 1,902,414 5,284,500 14,405,759 18,689,400 75,655 214,600 34,198,585 57,973,500 ini/i/U. S. Inspected.. ^^^^ITotal 6,756,737 11,004,500 1,696,962 4,661,400 14,229,343 18,460,500 175,906 499,000 32,531,840 55,148,100 iQu;/U. S. Inspected.. ^^^^iTotal 7,153,395 10,822,100 1,818,702 4,639,500 12,211,765 15,843,000 153,346 435,000 38,381,228 65,064,000 iQifi/U. S. Inspected.. ^^^"iTotal 8,310,458 12,026,700 2,367,303 5,773,900 11,941,366 15,492,200 198,909 564,300 43,088,708 73,035,600 ^^l^lxota/"'^'"'*^'^" 10,350,052 13,723,900 3,142,721 7,030,700 9,344,994 12,123,800 165,660 470,000 33,909,704 57,488,800 ^'^l^Total^'''^®"*^'^"' 11,828,549 15,750,449 3,456,393 7,767,193 10,319,877 13,230,577 137,725 390,125 41,214,250 65,732,450 1919{TotaI.'."'"*'^.-.- 10,089,984 13,635,084 3,969,019 9,041,019 12,691,117 16,264,817 87,380 247,480 41,311,830 66,680,330 i^^ojxotli^""^^''*®'^" 8,608,691 13,242,691 4,058,370 8,822,370 10,982,180 14,079,680 42,477 120,477 38,018,684 60,635,884 iQ9i/U. S. Inspected.. ^^'^nTotal 7,608,280 12,271.280 3,807,568 8,654,568 13,004,905 16.673.005 12,133 34,433 38,982,356 62.172,856 U. S. inspection of horses at slaughter number so inspected to date being 1919, proportion of this horseflesh is exported. was commenced in September, 1919, the 433; 1920, 894; 1921, 2,562. A large 250 THE PACKERS' ENCYCLOPEDIA MEAT PACKING IN THE UNITED STATES Number and cost of animals slaughtered, and quantities and values of principal products manufactured in the United States during the year 1919, compiled from returns made by 1305 establishments, according to the U. S. Census for 1919, with comparisons for 1914, are as follows : Materials 1919 1914 Total cost $3,774,901,000 $1,441,663,000 Animals slaughtered Cost $3,055,495,000 $1,199,642,000 Beeves Nutnber 10,818,000 7,149,000 Cost $1,055,319,000 $ 490,108,000 Calves Number 4,395,000 2,019,000 Cost $ 95,720,000 $ 27,623,000 Sheep, lambs, goats and kids Number 13,523,000 15,952,000 Cost $ 146,965,000 $ 84,813,000 Hogs Number 44,519,000 34,442,000 Cost $1,757,491,000 $ 597,098,000 All other materials Cost$ 719,406,000 $ 242,021,000 Products Total value $4,246, 2^0, 000 $1,651,965,000 Fresh meat : Beef Pounds 4,932,284,000 3,658,334,000 Value $ 846,806,000 $ 421,297,000 Veal .Pounds 422,928,000 194,699,000 Value $ 83,884,000 $ 26,299,000 Mutton, lamb, goat and kid Pounds 501,201,000 629,233,000 Value $ 120,451,000 $ 74,676,000 Pork Pounds 2,1 12,243,000 1,877,099,000 Value $ 532,075,000 $ 226,535,000 Edible offal and all other fresh meat Pounds 516,983,000 296,667,000 Value $ 59,832,000 $ 20,576,000 Cured meat: Beef, pickled and other cured Pounds 129,960,000 91,572,000 Value $ 28,360,000 $ 14,395,000 Pork, pickled and other cured Pounds 4,145,232,000 2,929,310,000 Value $1,217,420,000 $ 393.605,000 Canned goods Pounds 305,943,000 160,799,000 Value $ 96,904,000 $ 26,418,000 Sausage: Canned Pounds 161,002,000 74,004,000 Value $ 27,985,000 $ 9,845,000 All other Pounds 629,701,000 435,147,000 Value $ 145,601,000 $ 58,350,000 Lard Pounds 1,372,550,000 1,119,189,000 Value $ 415,817.000 $ 120,414,000 Lard compounds and substitutes Pounds 521,122,000 396,398,000 Value $ 123,724,000 $ 33,037,000 Oleo oil Gallons 20,339,000 16,502,000 Value $ 30,953,000 $ 11,926,000 Other oils Gallons 6,721,000 6,715,000 Value $ 9,153,000 $ 4,010,000 Tallow and oleo stock Pounds 242,084,000 209,614,000 Value $ 36,536,000 $ 13,733,000 Oleomargarine Pounds 123,639,000 60,388,000 Value $ 36,778,000 $ 8,819,000 Hides and pelts: Cattle hides Number 10,818,000 7,159,000 Value $ 185,020,000 $ 69,959,000 Calf Number 3,353,000 1,464,000 Value $ 24.797,000 $ 3,513,000 Sheep, lamb, goat and kid Number 12,244,000 15,917,000 Value $ 33,780,000 $ 13,624,000 Fertilizers and fertilizer material Tons 391,000 294,000 Value $ 18,315,000 $ 8,737,000 All other products* Value $ 172,099,000 $ 92,197,000 •Includes value of ammonia, butter, butter reworked, condensed milk, glue, glycer- ine, hog hair, ice, sausage casings, scrapple, soap, wool, etc., and amount received for slaughtering and refrigeration for others. STATISTICS 251 EXPORTS OF MEAT PRODUCTS 1910-1921 Beef Pickled & Total Beef Fresh Beef Canned Beef Other Cured Tallow Oleo Oil & Beef Products Million Lbs. Million Lbs. Million Lbs. Million Lbs. Million Lbs. Million Lbs 1910 56 12 35 16 105 224 1911 29 11 42 46 163 291 1912 9 9 29 29 94 170 1913 7 4 25 28 101 165 1914 31 31 34 10 85 181 1915 263 70 43 27 109 511 1916 182 54 37 15 84 372 1917 216 66 68 8 33 391 1918 514 141 44 4 69 772 1919 174 54 43 39 76 386 1920 90 24 26 21 74 235 1921 10 6 25 14 128 186 Pork Fresh Canned Pickled Cured Neutral Total Pork Pork Pork Pork Hams & Shoulders Bacon Lard Lard & Pork Products Million Million Million Million Million Million Million Million Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. 1910 1 4 42 131 128 369 10 685 1911 2 5 51 189 198 553 53 1,051 1912 3 5 54 176 192 495 58 983 1913 3 4 54 172 213 536 39 1,021 1914 1 3 37 142 184 438 22 827 1915 24 8 59 267 524 451 35 1,368 1916 55 7 55 287 593 427 27 1,451 1917 49 6 39 243 578 373 10 1,298 1918 12 5 37 537 1,105 539 6 2,251 1919 27 6 . 34 597 1,190 761 23 2,638 1920 38 2 39 185 637 612 23 1,536 1921 56 1 33 232 415 869 24 1,630 Other Meat Products Mutton Sausage (Canned and All Other) Sausage Casings Total Value Meat Products Lbs. Lbs. Lbs. 1910 1,997,000 * 35,467,821 $ 127,303,473 1911 2,574,000 * 40,640,686 155,864,543 1912 5,076,000 3,746,960 28,828,200 144,421,752 1913 4,789,000 7,529,212 28,776,526 157,486,469 1914 3,847,000 5,092,437 25,433,526 137,737,493 ^- 1915 4,231,000 • 13,345,189 28,514,453 259,064,321 1916 5,258,000 11,998,350 7,492,608 279,198,960 1917 2,862,000 18,053,301 7,815,814 369,539,310 1918 1,631,000 12,378,956 4,194,748 845,260,801 1919 3,009,000 12,087,621 25,477,028 1,014,165,889 1920 3,575,409 17,667,381 25,238,187 463,256,812 1921 7,515,438 8,998,222 31,521,187 298,212,479 *Quantities not available. 252 THE PACKERS' ENCYCLOPEDIA PROVISION PRICES AT CHICAGO Monthly Range Cash Prices Mess Pork January . . , February . . March April. ^ . . . . May June July August .... September October . . . November December. Year Average . . . 1910 $20.25 22.50 21.50 24.75 24.75 26.75 20.65 25.75 21.75 23.50 21.25 24.25 24.00 27.00 21.50 24.00 18.25 21.75 17.25 18.75 17.00 18.00 17.00 20.00 17.00 27.00 21.75 1911 $19.75 21.00 19.25 21.50 16.00 19.50 15.50 16.50 14.75 17.50 14.87 16.00 15.62 17.50 16.12 18.12 14.75 15.87 14.50 16.00 15.62 16.50 14.75 16 50 14.50 21.50 16.85 1912 $15,00 16.00 15.00 15.87 15,25 17.12 16.87 19.62 18.00 19.50 18.37 19.00 17.37 18.62 17.32 18.25 16.50 17,87 16.12 17.75 16.25 18.00 16 00 18 00 15.00 19 50 17.20 1913 $17.50 19.25 19.10 20.37 19.87 29.87 19.50 20.62 19.62 20.72 20.50 21.25 21.12 22.75 21.25 22.62 21.50 22.75 20.50 22.00 20.25 21.50 20.25 21.75 17.50 22,75 20 73 1914 $20.25 22.25 21.25 22.25 20.75 21.75 19.35 21.25 19.25 20,25 19.80 21.35 21.65 23.50 18.45 24.50 18.50 21.25 16.50 18.50 16.75 17.50 16,50 17.25 16.50 24.50 20,01 1915 $17.95 19.15 16.87 19 50 16.75 17.75 16. -62 17.62 17.45 18 00 16.60 18.00 13.12 16.80 13.25 14.05 12.00 13.50 13.12 15.25 14.25 16.50 16.25 17.50 12.00 19.50 16.14 1916 $18.62 20.45 20.00 21.00 20.75 23.25 22.87 24.25 22.50 24.50 20,75 25.75 25.37 27.50 25.87 28.25 28,00 29,00 28.00 29 50 27.75 29.50 29.00 29,50 18.62 29.50 25.08 1917 $28.00 31.75 28.25 32.12 32.00 35.25 35.00 39.00 37.00 39.55 37.75 40.10 40.00 41.15 40 00 44.00 42.50 46,25 41.50 46.50 42,50 52 00 47.00 52 00 28.00 52 00 39.63 1918 $47.00 48.50 47.50 50.50 48.50 50.50 45.35 49,25 39.50 46.25 40.35 43.80 43.60 46.00 43.00 45.30 30.50 43,10 33.50 39.00 35.00 48.00 46 25 49.50 33 50 50.50 44 51 1919 $42.00 47.50 40.75 45,00 43,50 47,25 46.50 54 00 52.12 56.00 51.50 56.00 51.00 55.75 41.50 54 00 35.50 45 00 35 00 43 00 42 00 43 00 39 50 43 50 40.75 56.00 46.28 1920 $39.50 42.00 37.00 40.00 37.00 39.00 36.00 38.00 34.00 37.00 33.00 34.75 25.50 32.62 24.50 26.42 22.90 27.00 22.50 26.00 23.75 25.00 23.50 25 50 22.50 42 00 31.33 1921 $24.00 25.50 23.50 25.00 22.00 24.00 18.00 21.50 15.75 17.25 18.50 19.25 19.25 19.50 19.50 20.50 20.00 22.00 19.50 21.00 19,00 19.50 17.50 19.00 17.50 25.50 20.43 Monthly Range Cash Prices Short Rib Sides 1910 1911 1912 1913 1914 1915 1916 1917 1918 1919 1920 1921 January $11.10 $ 9.87 $ 7.50 $ 9.00 $10.25 $ 9.12 $ 9.75 $13.25 $23.00 $21.25 $18.25 $10.75 11.12 10.75 8.62 10.50 11.62 10.37 10.87 15.62 24.62 25.50 20.00 12.75 February 11.37 8.87 7.62 9.62 10,75 8.87 10.00 14.75 23.62 21,00 17.25 10.50 12.87 10.50 8.50 10.87 11.50 10.12 11.37 17.12 25.75 25 50 19.50 12.25 March 12.37 8.00 7.62 10.12 10.62 8.87 10.75 16.50 23.87 24 00 17.25 10.50 13.95 9.50 9.75 11.50 11,50 9.62 12.37 18.50 25.00 27.25 19.50 12.25 April 11.62 13.62 7.37 8.62 9,00 10.25 10.75 11.75 10.37 11.25 9.00 10.25 11.62 12.87 18.00 20.75 22.05 24.37 26,50 28.87 17,00 19 00 8 25 11 00 May 12.12 7.25 9.62 11.12 10.62 9.62 12.12 19.75 20.65 28.20 17,00 9.17 12.00 8.12 10.50 12.75 11.50 10.62 13.00 21.25 23.85 30.00 28,20 9.95 June 12.37 7.37 9.75 11.50 10.87 9.50 11.87 20.30 21.35 27.00 17.00 9.00 13.62 8.50 10.62 12.25 12.00 10.50 14.00 22.00 23.50 30.00 18.62 10.87i July 11.37 7.62 9.87 11.25 11.37 8.87 13.12 21.00 22.90 27.00 15.25 9.75 11.37 8.62 10.62 12.37 12.50 10.37 14.00 22.10 25.00 29.37 18.00 11.50 August 11.00 7.75 10.12 10.25 11.25 7.87 13.12 21.60 23.87 21.50 14.00 8.75 12.62 9.37 11.12 12.25 13.00 9.37 14.75 24.12 25.02 28 00 16.50 11.25 September. . . 10.75 8.00 10.12 10.25 11.00 7.50 14.00 23.25 22.70 18.00 14.50 7.00 12.25 9.25 11.12 12.00 12.75 9,25 15.00 27.12 24.60 23.50 18.62 10.25 October 10.00 7.75 10.00 10.12 9.75 8.50 13.50 25.50 20.00 17.75 14.00 5.50 11.75 8.87 11.25 11.75 11.62 11 00 14.87 28.50 23.00 19 50 19.00 8.00 November . . . 9.00 7.62 10.12 10.00 9.25 9.00 13.62 25.50 22.25 18.50 12.50 5.50 10.87 8.75 11.12 11.62 11.00 11.00 15.00 28,25 27.25 20,50 16.75 7.75 December 9.00 7.62 9.00 10.25 9.12 9.25 12.75 23.00 23.50 17.00 10.75 7.00 10.75 8.75 10.75 11.62 10.50 10.50 14.25 28.00 27.50 20.25 14.50 8.50 Year 9.00 13.95 7.25 10 75 7.50 11.25 9.00 12.75 9.12 13.08 7.50 11.00 9.75 15.00 13.25 28.50 20.00 27.50 17.75 29.37 10 25 20.00 5 50 12.75 Average 11.60 8.55 9.79 11 08 11.08 9.57 12.87 21.49 23.64 23.99 16 80 9.49 STATISTICS 253 Monthly Range of Prices of Cash Lard 1910 1911 1912 1913 1914 1915 1916 1917 1918 1919 1920 1921 January ?11.70 S 9.82 $ 9.05 S 9.47 $10.62 $10.40 $ 9.87 $15.10 $23.50 $22.47 $22.50 $12.62 11.90 10.67 9.45 10.30 11.17 11.05 10.92 16.40 25.40 23.77 24.45 13.30 February 11.97 9.00 8.65 10.12 10 30 9.65 9.75 15.72 25.40 22.05 19.75 11.32 13.20 9.87 9.15 10.72 10.82 11.27 10.30 18.45 26.62 26.25 21.85 12.57 March 13.35 8.25 8.90 10.40 10.30 9.65 10.30 18.45 25.32 25.50 19.62 11.00 14.65 9.15 9.80 11.25 10.70 10.27 11.42 20 30 26.47 28.60 21.32 12.05 April 12.00 7.70 9.72 10.65 9.82 9.70 11.20 20.27 24.55 28.67 18.75 9.35 14.00 8.17 11.00 11.27 10.50 10.12 12.77 21.97 25.90 32.87 20.05 10.75 12.30 12.80 7.92 8.20 10.37 10.90 10.87 11.25 9.60 10.10 9.42 10.30 12.50 13.15 21.05 22.77 23.67 25.62 32.65 34.70 19.75 21.10 9.22 9.75 June 11.85 8.00 10.62 10.92 9.72 9.10 12.22 21.70 23.87 33.50 20.00 9.22i 12.47 8.30 10.92 11.15 10.10 9.75 13.20 21.67 25.35 35.85 20.55 10.50 July 11.55 8.12 10.32 11.15 9.60 7.55 12.57 20.15 25.50 33.72 17.80 10.50 12.27 8.60 10.80 11.87 10.27 9.37 13.32 21.20 26.82 35.25 20.20 12.20 August 11.50 8.52 10.40 10.90 8.60 7.67 12.55 20.90 26.40 27.20 17.90 10.22i 12.12 9.40 11.20 11.57 10.25 8.07 14.25 23.62 26.90 33.65 18.90 12.12i September . . . 11.95 8.97 10.82 10.95 9.10 7.85 14.15 23.37 26.65 23.95 18.35 9.65 12.85 9.57 11.22 11.35 10.20 8.35 14.77 25.07 27.12 28.10 20.85 11.95 October 12.55 8.72 10.70 10.30 9.42 8.20 14.47 22.75 25.00 26.75 18.50 8.80 13.10 9.10 11.97 10.97 10.75 9.65 17.00 25.00 27.12 29.57 20.75 10.05 November . . . 9.70 8.97 10.65 10.47 10.05 8.70 16.50 25.07 26.25 23.87 18.45 8.50 11.87 9.22 11.45 10.97 11.60 9.27 17.45 28.20 27.30 27.00 20.00 9.70 December .... 9.77 8.80 9.67 10.50 9.50 9.15 15.15 23.65 23.50 22.12 12.62 8.50 • 10.92 9.17 11.10 10.75 10.50 9.82 16.85 25.75 26.62 24.00 17.00 8.80 Year 9.70 7.70 8.65 10.12 8.60 8.07 9.75 15.10 23.50 22.05 12.62 8.50 13.10 10.67 11.97 11.87 11.60 11.27 17.45 28.20 27.30 35.85 24.45 13.30 Average 12.15 8.90 10.38 10.97 10.15 9.45 13.16 21.53 25.70 28.41 17 15 10.52 Balance of Trade in Vegetable Oils Vegetable oil importation and exportation, as reported by the U. S. Department of Commerce, were as follows : Importation Exportation Year Lbs. Lbs. 1912 282,062,000 382,940,000 1914 279,301,000 235,932,000 1916 430,181.000 208,301,000 1917 619,299,000 148,858,200 1918 867,377,000 128,894,010 1919 857,188,655 361,482,750 1920 632,209.143 272.810,610 MILLIONS OF POUNDS 200 100 too 200 300 400 SOO 600 700 800 19124- — 191 .1916 ■ 19;!0 917 1919 '1918 The above chart illustrates the balance of trade in vegetable oils. The line for 1912, extending to the left, illustrates in millions of pounds the amount by which exports from the United States exceed imports. Since 1912 imports have been larger than the exports, and the balance of trade increased steadily up to and including 1918. Since 1918 there has been a steady decline. The heavy lines extending to the right show the relative amounts of these import balances. 254 THE PACKERS' ENCYCLOPEDIA CANADIAN MEAT INDUSTRY STATISTICS Summary and Comparison of the Yearly Reports of the Dominion Statistician. Total Plants Alberta British Columbia Manitoba Saskatchewan Ontario Quebec New Brunswick Nova Scotia Prince Edward Island . Capital Invested Employees Salaries and Wages, etc. . Cost of Fuel Animals Slaughtered Cattle Sheep Hogs Calves Dressed Weights Cost Value Sales Value 1919 82 7 6 7 2 28 15 6 2 9 $93,363,791 Male 11,770 Female 1,452 Male 10,837 $15,302,388 $1,033,913 694,394 523,998 2,296,252 199,621 778,479,174 lbs. $175,133,821 $233,936,913 1920 86 7 3 29 16 $84,288,306 Female 1,141 $16,691,471 $1,273,444 626,668 624,436 1,986,744 223,305 749,916,103 lbs. $170,916,888 $240,544,618 PRODUCTS Lbs. 1919 Beef, fresh 317,467,956 Mutton 22,583,283 Pork 53,343,432 Veal 20,309,526 Other Meats, fresh 1,167,030 Beef, salted or cured. . . . 12,105,182 Pork, salted 90,379,798 Hams 76,302,075 Shoulders 17,603,271 Bacon and Sides 84,294,846 Sausage 27,151,818 Canned Goods 18,397,335 Lard 41,894,907 Tallow 14,219,539 Oleo and other oils, gals. 1,791,438 Oleomargarine 10,084,377 Stearine 173,167 Fertilizer, tons Tankage " 19,769 Bone " 9,836 Complete " 3,506 Glue 252,778 Gelatine 5,625,403 Hides 31,239,916 Hides, No 581,012 Sheep Skins, No 436,713 Calfskins, No 169,318 Wool 16,044 Hair 802,396 All other Products '. Repairs, etc Total Selling Value. . . $57,581,831 5,068,615 14,776,888 3,698,402 328,994 2,203,225 27,659,867 25,928,198 4,931,363 31,212,706 6,712,217 7,649,013 12,623,2.35 2,055,109 752,689 2,655,181 45,914 893,225 590,008 405,505 45,286 1,758,709 9,649,129 '1,225^243 1,263,379 9,513 39,248 12,174,177 $233,936,913 Lbs. 1920 297,297,935 46,941,632 75,686,123 22,571,511 10,563,374 8,977,202 45,170,076 44,392,002 32,799,091 96,128,042 28,547,527 6,396,305 54,451,386 14,051,223 2,631,048 10,565,055 9,371,518 12,171 5,699 7,370 29,379 32,546,932 607,937 121,685 450 2,357,802 $55,239,777 10,297,988 21,669,071 4,592,955 2,095,773 1,679,524 13,276,170 15,801,386 10,131,900 36,772,497 6,353,748 1,591,447 14,950,621 2,031,904 1,720,777 3,673,072 2,347.516 607,358 480,864 573,565 8,042 ' 'l0,'56l',070 1,270,488 445,445 67 174,440 13,748,422 $240,544,618 STATISTICS 255 LIVESTOCK PRODUCTION IN CANADA Milch Cows Other Cattle Hogs Sheep 1914 2,673,286 3,363,531 3,434,261 2,258,045 1915 2,666,846 3,399,155 3,111,900 2,038,662 1916 2,833,433 3,760,718 3,474,840 2,022,941 1917 3,202,283 4,718,657 3,619,382 2,369,358 1918 3,538,600 6,507,267 4,289,682 3,052,748 1919 3,547,437 6,536,574 4,040,070 3,421,958 1920 3,504,692 6,067,504 3,516,678 3,720,783 1921 3,736,832 6,469,373 3,904,895 3,675,860 MEAT CONSUMPTION IN CANADA 1910 1920 Lbs. per capita Lbs. per capita Beet and Veal 61 • 59.39 Pork and Lard 67 61.74 Mutton and Lamb 9 10.5 Total 137 131.6 LIVESTOCK SLAUGHTERED UNDER INSPECTION Fiscal Years 1909 1910 1911 1912 1913 1914 1915 1916 1917 1918 1919 *1920 tl920 tl921 *1921 Cattle 298,241 384,789 411,308 408,401 450,390 531,994 530,425 542,154 648,859 739,085 887,773 831,715 965,394 570,702 497,457 Hogs 1,532,796 1,261,496 1,452,237 1,852,997 1,607,741 1,799,060 2,598,338 2,363,693 2,245,511 2,126,682 2,334,354 1,785,235 2,171,650 1,686,059 1,636,389 Sheep 191,792 257,049 329,017 376,437 455,647 499,280 447,173 403,147 416,575 336,897 397,961 662,763 601,170 245,770 206,929 In 1921 (fiscal year) there were 256,790 calves and 436,910 lambs slaughtered. In 1921 (calendar year) 217,845 calves and 440,922 lambs were slaughtered. *Calendar year fFiscal year CANADIAN MEAT EXPORTS* (OOO's omitted.) 1915 1916 Lbs. Lbs. Bacon 76,801 144,918 Hams 17,958 8,732 Pork 21,288 13,142 Beef 18,828 47,422 Mutton 1,064 99 Canned Meats .. . 9,882 11,031 Other Meats 4,403 3,939 Total 150,227 229,287 Lard 2,689 24 *These figures are for fiscal years 1917 1918 1919 Lbs. Lbs. Lbs. 207,213 199,957 120,622 4,403 7,875 4,066 13,987 7,909 37,317 45,546 86,565 127,809 6,676 3,762 13,422 7,016 14,140 5,895 1920 1921 Lbs. Lbs. 223,643 98,234 (Included with Bacon) 6,682 3,126 110,048 53,502 6,140 2,813 281,756 323,602 311,786 364,970 1,405 1.955 2,640 7,622 6,405 437 161,704 2,0 256 THE PACKERS' ENCYCLOPEDIA >< < hJ s o a\ 1 . o o 1 n ^ I 7 T f — * ■ ■ MM * — I ■ > r^ 1 . — 1 — i — 1 _j o 0) CO 0^ ID I RAILROAD RATES 257 RAILROAD RATES OF INTEREST TO MEAT PACKERS Foreword It has been estimated that 85 per cent of the meat traffic of the United States moves into the Official Classification Territory, which is generally described as that territory lying east of the Illinois-Indiana state line, north of the Ohio River and north of the line of the Norfolk & Western Railvi^ay through Virginia. The rates between Chicago and New York have always been the "yard stick" upon which all rates to, from, and between points in that territory are based. Hence, the showing made here is with respect to the basic rates between Chicago and New York. A question of great importance to Western killers is the matter of relation between the live stock rates and the rates on the finished product. Obviously, the packer killing in the West is in a better condition to compete with Eastern killers when live stock rates are high and meat rates low. When the reverse is true (as at the time this book was printed) the Eastern packer has a strong advantage over his Western competitor. From the time when shipments of meat first moved from Western packers to Eastern markets the question of rate relationshp was constantly agitated, until 1883 v/hen a special committee was appointed by the rail- roads to agree upon a fixed relationship. After a series of conferences they recommended that the relative rates on live stock and beef should be as 40 to 77. Basis of Live Stock and Beef Rates No attempt was made to put this basis into effect, and the following year a new committee on arbitration was appointed, consisting of the fol- lowing : T. M. Cooley, Chairman ; G. F. Swift, Western packers ; S. W. Allerton, Eastern packers. The three members were unable to agree upon a basis, and Judge Cooley finally rendered his decision, which has since become famous as the "Cooley award." This made the relationship as 40 to 70. The rates were readjusted substantially upon this basis, so that for many years (except during rate wars) the live cattle rate from Chicago to New York and Boston stood at 28 cents, while the dressed beef rate was 45 cents. It will be of interest to note how these rates varied over a long period of time. Live cattle rates, Chicago to New York, 1879 to 1922, prevailed as follows : Live Cattle Rate Changes Cents Cents June 9. 1879 35 December 8, 1884 40 August 4, 1879 50 May 3, 1885 30 November 5, 1879 55 July 1, 1885 25 March 14, 1881 50 March 1, 1886 35 May 9, 1881 25 November 21, 1887 31^ April 17, 1882 40 November 23, 1887 28^^ May 5, 1884 30 November 24, 1887 25"^ September 1, 1884 20 November 25, 1887 23 258 THE PACKERS' ENCYCLOPEDIA > ^ U. re i' s 0) —I — 1 V 01 1 — 1 s ♦ . s -J* =; » » : ::•: — .-» ^_, T- p^ -4 1- S " 1 ^j ♦ cz — i n ;=4 — r* '- ID 1 P S 55 RAILROAD RATES 259 Cents November 26, 1887 20 J^ November 28, 1887 18^ November 29, 1887 16^ December 26, 1887 35 May 14, 1888 25 June 18, 1888 165^ July 2, 1888 WA July 3, 1888 121/2 July 5, 1888 11 July 6, 1888 9^ July 7, 1888 8^ July 9, 1888 7^ July 10, 1888 6y2 July 11, 1888 5^ August 20, 1888 14^/ August 25, 1888 10 Cents September 24, 1888 15 December 17, 1888 22^4 May 1, 1889 26 June 16, 1890 22>4 June 26, 1890 21 June 30, 1890 19^ July 3, 1890 18 November 24, 1890 26 April 20, 1891 28 February 1, 1899 25 January 1, 1900 28 January 15, 1915 29.4 January 13, 1916 33 March 25, 1918 38 June 25, 1918 45 August 26, 1920 63 Dressed Beef Rate Changes Dressed beef, carload rates, from prevailed as follows : Cents March 26, 1872 90' November 20, 1872 95 December 1, 1874 85 November 2, 1875 70 November 18, 1876 65 April 30, 1877 85 September 4, 1877 70 October 22, 1877 75 . September 2, 1878 90 June 9, 1879 67^ June 26, 1879 56 August 4, 1879 80 August 25, 1879 80 October 13, 1879 80 November 10, 1879 88 March 14, 1881 80 May 9, 1881 40 April 17, 1882 64 May 5, 1884 48 September 1, 1884 32 December 8, 1884 70 May 3, 1885 52^ July 1, 1885 43H January 1, 1886 43 March 1, 1886 65 November 21, 1887 58^ November 23, 1887 SZYz November 24, 1887 47 November 25, 1887 42^ November 26, 1887 38^ November 28, 1887 34^ November 29, 1887 31 December 26, 1887 65 June 25, 1888 40 Chicago to New York, 1872 to 1922, Cents June 26, 1888 35 June 29, 1888 :.. 30^ July 2, 1888 26>4 July 3," 1888 23 July 5, 1888 20 July 6, 1888 17^ July 7, 1888 15^ July 9, 1888 13^ July 10, 1888 12 July 11, 1888 10^ July 12, 1888 9 July 13, 1888 8 July 14, 1888 7 August 3, 1888 22y2 August 20, 1888 25 September 24, 1888 35 December 17, 1888 50 May 1, 1889 45 June 16, 1890 42 June 20, 1890 39 June 26, 1890 36 June 30, 1890 33 July 3, 1890 30 November 24, 1890 45 February 1, 1899 40 January 1, 1900 45 July 29, 1901 40 January 1, 1902 45 April 1, 1902 40 January 1, 1903 45 January 15, 1915 47.3 January 13, 1916 471/2 March 25, 1918 55 June 25, 1918 69 August 26, 1920 96^ 260 THE PACKERS' ENCYCLOPEDIA Packing House Product Rates The term "packinghouse products" as used in traffic work is ordinarily- understood to include cured meats, lard, stearine, tallow, and canned meats. Customarily one rate applies on all products coming under this description. In the Eastern territory, however, an exception is noted, for here we find that bulk cured meats, carload, are rated fourth-class, while cured meats packed are fifth-class. Prior to 1880 there were but four classes of freight on traffic from Chicago to New York. A fifth-class rate was made effective March 8, 1880, and twelve classes were established April 6, 1885. The twelve classes con- tinued in effect until April 1, 1887, when the Official Classification became effective, this having the effect of establishing six classes only. - ApaiL 6, li()5 - Noi/£/iOeK 23, /SOS - Deccneei> 20, /ses - A PHIL I, Idd7 - JAMOAPY S, /8dd AfAACM JO, /ass - A/oi/e/*ae/> f?, /sss - Oecerfoen /7, /SSS - y/ANt/Any /S, /S/'S - yJt/t.Y /a. /a/ 7' >t/A/e ^S. /fi/S - Ac/acrsT ^6, /.fifO - A/oi/£-/*eeA /, /*.?/ The chart here shown indicates the trend of freight rates on packing- house products between the basing points, Chicago and New York, from 1880 to 1921. History of Transit Icing Charges The method of icing meat cars in transit is familiar to the trade. The history of transit icing charges in Official Classification territory will be of interest. A summary is here presented : Prior to December 1, 1916, the charge was $2.50 per ton, including salt and labor. 1916-1918 On various dates between December 1 and December 15, 1916, applicable east of Buffalo-Pittsburgh territory individual lines increased the initial icing charge from $2.50 per ton (including salt and labor) to $4.00 per ton (including salt and labor), subject to a minimum charge of $4.00. No change in transit icing charge. 1919-1921 Under Freight Rate Authority 3384 and supplement thereto, carriers RAILROAD RATES 261 increased, applicable in C. F. A. and E. T. line territory, both the initial and transit icing charge to $4.00 per ton for ice, plus 75 cents per cwt. for salt, subject to a minimum charge of 1,000 pounds ice and 100 pounds salt. Owing to the varied interpretations placed upon this freight rate authority the increase became effective on various dates via the different lines, ranging from January 22, 1919, to March 15, 1919. This basis is in effect at the present time (1922). Average cost of icing cars on a basis of 4 tons of ice and 960 pounds of salt used in initial icing, and 2,800 pounds ice and 336 pounds salt used in an average of two re-icings in transit, based on the various charges shown above : $2.50 per ton (including salt and labor) $13.50 per car 4.00 per ton (including salt and labor) 19.50 per car 4.00 per ton for ice, plus 75c per cwt. for salt 29.20 per car Growth of Margarin Production Butter substitutes, as reported by the U. S. Department of Agriculture, were produced as follows : 1909 110,000,600 1914 143,900,000 1916 202,444,000 1917 290,902,000 1918 355,536,000 1919 371,317,000 1920 370,730,000 MILLIONS OF POUNDS 50 100 150 200 250 300 350 400 1 1 ■ 1 1 • I 1 1909 1914 1916 1917 1918 1919 1920 The accompanying chart shows the growth and development of the margarin business during the decade 1909-1920. The output of oleomargarine in the United States practically trebled in the ten years. The scale of quantities (millions of pounds) shown at the top omits 000,000. 262 THE PACKERS' ENCYCLOPEDIA DOMESTIC TRADE TERM DEFINITIONS Foreword Owing to the general demand for some definite and well established interpretations of trade terms ordinarily used in domestic commerce the Institute of American Meat Packers has prepared this work for distribu- tion to its members and various trade associations. The Institute of American Meat Packers is an association of meat packers located throughout the United States and Canada, and is organized to secure co-operation among and to lawfully further the interests of the industry. Members endeavor to promote and foster domestic and foreign trade in American meat products and to create fair trading conditions. Neither the Institute nor its various committees have anything to do with sales or the making of prices ; and its members, acting independently, are in active competition with each other. The following interpretations are respectfully referred to the mem- bers with the following recommendations : 1. That sales and shipments be made subject to these interpretations. 2. That reference to them be made on sales contracts and in prelim- inary correspondence relative to prospective sales. 3. That the trade terms indicated be used to the exclusion of other forms whenever practicable. Definition of Domestic Trade Terms ARTICLE NO. 1 Contracts of purchase or sale by or between members of the Institute of American Meat Packers shall be interpreted according to the following rules. No rule herein, however, shall prejudice any specific agreement when such agreement is clearly set forth in a contract between buyer and seller, but such rules shall be used to interpret such contract as to terms on which the contract is silent or not sufficiently clear. ARTICLE NO. 2 "F. A. S. (Named Port)" Under this quotation : A. Seller must (1) transport goods to seaboard. (2) store goods in warehouse or on wharf, if necessary, but in any case at risk and expense of buyer; also re-ice cars while being held at sea- board awaiting steamer, but at buyer's expense. (3) place goods alongside vessel, either in a lighter or on the wharf, or, in the event buyer fails or refuses to furnish vessel upon arrival of goods at seaboard, store in warehouse or hold in cars at buyer's expense. (4) be responsible for loss and/or damage to goods until they have been delivered alongside ship or on wharf or stored in warehouse. B. Buyer must (1) be responsible for loss and/or damage thereafter, and for insur- ance and/or demurrage and car service. (2) handle all subsequent movement of the goods. DOMESTIC TRADE TERMS 263 (3) furnish vessel ready and able to receive goods on their arrival at seaboard. . (4) pay cost of hoisting goods into vessel where weight of goods is too great for ship's tackle. ARTICLE NO. 3 "F. O. B. (Named Point)" Under this quotation : A. Seller must (1) Furnish a railroad or privately owned car, which shall be: (a) Suitable for transportation of the product sold; (b) Properly cleaned and equipped to receive the product; (c) Initially iced and/or prc-cooled in accordance with buyer's in- structions. (d) In apparent good order and condition to protect the goods under reasonable and normal handling by the carrier. (2) Place goods on or in cars. (3) Secure railroad bill of lading; (4) Be responsible for loss and/or damage to goods until they have been placed on or in cars and a bill of lading secured from carrier. B. Buyer must : (1) Furnish seller with shipping permit if any required; (2) Furnish the seller with full and complete instructions for ship- ping, routing, inspecting, weighing, icing and reicing, or specifically au- thorize the seller to act for him in these matters, in which case the seller assumes no responsibility other than to use his (the seller's best judgment; (3) Pay initial icing and reicing and transportation charges (includ- ing taxes, if any) to point of destination; (4) Assume all shrinkage, expense, loss, and/or damage to goods after seller has complied with his obligations as set forth above. ARTICLE NO. 4 "Chicago Freight Equalized" or "Chicago Freight" Under this quotation : A. A seller must : (1) Furnish cars as specified in his obligation under article (3) above. (2) Place goods on or in cars ; (3) Secure railroad bill of lading; (4) Pay or allow any costs of freight or transportation by cheapest suitable all-rail route from shipping point to destination beyond Chicago in excess of such costs bad shipment been made from Chicago to same destination. In case such costs to destination are less than if shipped from Chicago, seller shall be entitled to add such difference to the in- voice; • 1 1 r (5) Make any necessary freight contract in accordance with buyers shipping and routing instructions ; (6) Be responsible for loss of, and/or damage to goods until they have been delivered to the carrier and bill of lading secured, seller not be- ing responsible for delivery of goods at Chicago or destination. B. Buyer must : (1) Furnish seller with shipping permit if any required; 264 THE PACKERS' ENCYCLOPEDIA (2) Furnish the seller with full and complete instructions for ship- ping, inspectin.a;, weighing, routing, icing and reicing, or specifically au- thorize the seller to act for him in these matters, in which case the seller assumes no responsibility other than to use his (the seller's) best judg- ment; (3) Assume all expense, loss of, and/or damage to goods after seller has fulfilled his obligations as above. (4) Pay for initial icing and reicing. ARTICLE NO. 5 "(Named Point) Freight Equalized" Under this quotation : When some other point than Chicago is named in a Freight Fqualized contract, the respective duties and obligations of buyer and seller shall be the same as in Article (4) above, and the name of such other point shall be substituted for the word "Chicago" wherever "Chicago" appears in Article (4). ARTICLE NO. 6 "C. A. F. (or Cafe) (Named Destination)" Under this quotation : A. Seller must : (1) Furnish cars as specified in his obligations under Article (3) above ; (2) Place goods on or in cars; (3) Secure any necessary freight contract or shipping permit; (4) Secure railroad bill of lading, same to be endorsed "Lighterage Free" if so requested by Buyer, provided this can be done without addi- tional expense to seller ; (5) Pay (or allow) freight and cost of icing and reicing, between point of shipment and destination ; (6) Be responsible for any loss of or damage to goods until they have been placed on or in cars and bill of lading secured from carrier — seller not being responsible for delivery of goods at destination. B. Buyer must : (1) Assume any expense, shrinkage, loss of, and/or damage to goods after seller has fulfilled his obligations as above. ARTICLE NO. 7 "Delivered (Named Destination)" Under this quotation : A. Seller must: (1) Furnish cars as specified in his obligations under Article (3) above ; (2) Place goods on or in cars; (3) Secure any necessary freight contract or shipping permit ; (4) Secure railroad bill of lading; (5) Pay (or allow) freight and cost of icing and reicing, between point of shipment and destination ; (6) Assume all responsibility for expense, shrinkage, loss of, and/or damage to goods until they are delivered by carrier at destination named. DOMESTIC TRADE TERMS 265 B. Buyer must: , , , , ^ Ac , (1) Assume any expense, shrinkage, loss of, and/or damage to goods after arrival of goods at destination named. ARTICLE NO. 8 "In Store" Under this quotation: A. Seller must: ' ,. , u (1) Furnish buyer with a Warehouse Receipt or Delivery order show- ing where stored and with suitable endorsement or instruction to ware- houseman to surrender goods to buyer. (2) Pay (or allow) all storage, insurance, or other charges up to date of sale to buyer ; , , , j (3) Be responsible for anv loss of, and/or damage to the goods up to the time of dehvery of warehouse receipt or delivery order, but not (4) Refund to buyer any shortage shown by the official certificate of inspection and/or weight as provided for in Section (2) below. B. Buyer must: , (1) Accept such Warehouse Receipt or Delivery Order as actual transfer of title to property from seller to buyer, and assume any expense, shrinkage, loss of, and/or damage to goods thereafter; (2) Notify the seller within two days after receipt of such Warehouse Receipt Delivery Order, or document transferring title, of his desire to have such goods officially inspected and/or officially weighed His failure to notifv the seller of such desire within the time specified above shall constitute an acceptance of the goods and a termination of seller s liability for their condition and/or weight. ARTICLE NO. 9 Terms of Payment (A) Regardless of which of the above forms of sale govern the transaction, in all cases buyer must promptly make payment or honor draft according to its terms upon presentation, and arrange to properly handle goods after seller has fulfilled the conditions assumed by him according to the terms of the sale. -r i • a (B) In making payment for goods sold under terms specified in Ar- ticles numbered 3, 4 and 5 buyer must pay in funds current in the city from which goods are shipped, or if by seller's draft on buyer then buyer must pay with exchange and collection charges, so that seller may receive net the amount of the invoice. -r j • a (C) In making payment for goods sold under terms specified in Ar- ticles numbered 2, 6 and 7 buyer must pay in funds current m city of des- tination ; seller to bear the expense of exchange and collection charges on his draft, so that buyer shall only be compelled to pay the net amount o± the invoice. , „-. ^ „ -a a • r^^ (D) In making payment for goods sold "In Store, as specified m Ar- ticle numbered 8, buyer must pay in funds current m the city in which goods are stored, immediately upon acceptance of Warehouse receipt or delivery order. 266 THE PACKERS' ENCYCLOPEDIA ARTICLE NO. 10 Time of Shipment * (A) When a time in which shipment is to be made is named, it shall (unless otherwise specifically provided) be understood to be at seller's option within that period. (B) In all cases the date of the bill of lading shall be conclusive and exclusive proof of the date of shipment. (C) When goods are sold for shipment at buyer's option, the buyer is privileged to demand shipment at any time during the period specified in the contract, procided he gives the seller a reasonable time in which to make the necessary arrangements to comply with his shipping instructions. (D) When "immediate" shipment is specified, it must be made within the three succeeding business days after day of sale. (E) When "quick" shipment is specified, it must be made within the five succeeding business days after day of sale. (F) When "prompt" shipment is specified, it must be made within the ten succeeding calendar days after day of sale. (G) When "shipment within a week" is specified, it must be made within the seven succeeding calendar days after day of sale. (H) When shipment is specified as within ten, fifteen, twenty, or other named number of days, then it must be made within that number of calendar days succeeding the day of sale. (I) If shipment during the first, or last, week of any month, then it must be within the first, or last, seven calendar days of that month re- spectively. In the same way the second week would be the 8th to the 14th days (both inclusive) of that month; the third week, the 15th to the 21st (both inclusive) of that month ; and the fourth week the 22d to the 28th (both inclusive) of that month. (J) If sale is made for weekly shipments during a specified month, then the first shipment must be made during the 1st to the 7th of that month ; the second shipment during the 8th to the 14th of that_ month ; the third shipment during the 15th to the 21st of that month, and the fourth shipment during the 22d to the 28th of that month. (K) In no case shall seller be penalized on account of failure or de- lay of buyer to furnish shipping instructions. (L) If shipment within the time named in contract is prevented by strikes, fire, flood, blockade, embargo, war, revolution, or epidemic, the time for shipment shall be extended for a period not exceeding ten days, provided the seller has notified the buyer in writing before the expiration of the contract period of his inability to make shipment as contracted for and stated his reasons therefor. If shipment cannot be made within such ten day extension then the contract shall be cancelled, without penalty to either Buyer or Seller. ARTICLE NO. 11 Agreement for Delivery Within Time Limits Sales made for "Delivery to a named point," at a specified date or within a specified time, should be either made on a C. A. F. or F. O. B EXPORT TRADE TERMS 267 basis, and thus be governed by the rules covering transactions of that kind, or else it should be considered a special transaction on which full details must be set forth in the contract. ARTICLE NO. 12 Quality of Goods Unless otherwise specifically provided, all sales are to be considered as standard to quality, condition, weights, drainage, saltage and/or pack- ing. Such standard shall conform to the Rules and Regulations of the Board of Trade of Chicago. ARTICLE NO. 13 Official Inspection and/or Weighing (A) If official inspection is furnished at the request of either buyer or seller, the expense of same shall be borne by the party making the re- quest. (B) If official weighing of the goods is done at the request of either buyer or seller, the expense of same shall be borne equally by buyer and seller. (C) In all cases, the official certificate of weight shall be exclusive and conclusive proof of the weight of the goods. ARTICLE NO. 14 Method of Shipment Unless otherwise specifically provided for all shipments are under- stood to be via all rail routes. •ARTICLE NO. 15 Explanation of Abbreviations F. O. B Free, on board F. A. S Free along side C. A. F. or Cafe Cost and freight DEFINITIONS OF EXPORT QUOTATIONS These are, in their order, the normal situations on which an exporter, manufacturer or shipper may desire to quote prices. It is understood that unless a particular railroad is specified, the property will be delivered to the carrier most conveniently located to the shipper. If the buyer, for the purpose of delivery, or in order to obtain lower transportation charges, desires that the goods be delivered to a carrier further removed from the shipper and entailing a greater cost than delivery to the carrier most favorably situated, the carrier to which the buyer desires delivery of the goods should be named in the quotation. The term "cars or lighters," as used herein, is intended to include river, lake or coastwise ships, canal boats, barges, or other means of transportation, when so specified in the quotation. 1. When the price quoted applies only at inland shipping point and the seller merely undertakes to load the goods on or in cars or lighters furnished by the railroad company serving the industry, or most con- veniently located to the industry, without other designation as to routing, the proper term is: 268 THE PACKERS' ENCYCLOPEDIA "F. O. B. (Named Point)" Under this quotation : A. Seller must (1) place goods on or in cars or lighters (2) secure railroad bill of lading (3) be responsible for loss and/or damage until goods have been placed in or on cars or lighters at forwarding point, and clean bill of lading has been furnished by the railroad company B. Buyer must (1) be responsible for loss and/or damage and/or any necessary ex- pense incurred thereafter "(2) pay initial icing and all transportation charges, including taxes, if any (3) handle all subsequent movement of the goods 2. When the seller quotes a price including transportation charges to the port of exportation without assuming responsibility for the goods after obtaining a clean bill of lading at a point of origi)i, the proper term is: "F. O. B. (Named Point) Freight Prepaid to (Named Point on the Seaboard)" Under this quotation : A. Seller must (1) place goods on or in cars or lighters (2) secure railroad bill of lading (3) pay freight to named port, including tax, if any (4) be responsible for loss and/or damage until goods have been placed in or on cars or lighters at forwarding point, and clean bill of lading has been furnished by the railroad company B. Buyer must (1) be responsible for loss and/or damage incurred thereafter (2) handle all subsequent movement of the goods (3) unload goods from cars (4) transport goods to vessels (5) pay initial and all icing, demurrage and/or storage charges (6) arrange for storage in warehouse or on wharf where necessary 3. Where the seller Ti'ishes to quote a price, from which the buyer may deduct the cost of transportation to a given point on the seaboard, without the seller assuming responsibility for the goods after obtaining a clean bill of lading at point of origin, the proper term is: "F. O. B. (Named Point) Freight Allowed to (Named Point on the Seaboard)" Under this quotation : A. Seller must (1) place goods on or in cars or lighters (2) secure railroad bill of lading (3) be responsible for loss and/or damage until goods have been placed in or on cars or lighters at forwarding point, and clean bill of lading has been furnished by the railroad company EXPORT TRADE TERMS 269 B. Buyer must . , . r, ^ (1) be responsible for loss and/or damage mcurred thereafter (2) pay all transportation charges (buyer is then entitled to deduct from the amount of the invoice the freight paid from primary point to named port) , (3) handle all subsequent movement of the gooas (4) unload goods from cars (5) transport goods to vessels 6 pay initial and all icing, demurrage and/or storage charges (7) arrange for storage in warehouse or on wharf where necessary. 4 The seller may desire to quote a price covering the transporta- tion of the goods to seaboard, assuming responsibthty_ for loss and/or damage up to that point. In this case, the proper term is: "F. O. B. Cars (Named Point on Seaboard)" Under this quotation : A. Seller must (1) place goods on or in cars (2) secure railroad bill of lading (3) pay all freight charges from forwarding point to port on sea- ^°^'(4) be responsible for loss and/or damage until goods have arrived in or on cars at the named port B. Buyer must . , , r.. (1) be responsible for loss and/or damage incurred thereafter (2) unload goods from cars (3) handle all subsequent movement of the goods (4) transport goods to vessel (5) pay all demurrage, reicing at seaboard and/or storage charges (6) arrange for storage in warehouse or on wharf where necessary 5 It may be that the goods, on which a price is quoted covering the transportation of the goods to the seaboard, constitute less than a carload lot. In this case, the proper term ts: "¥. O. B. Cars (Named Port) L. C. L." Under this quotation: A. Seller must (1) deliver goods to the initial carrier (2) secure railroad bill of lading (3) pay all freight charges from forwarding point to port on seaboard (4) be responsible for loss and/or damage until goods have arrived on cars at the named port B. Buyer must . j , r^ (1) be responsible for loss and/or damage incurred thereatter (2) handle all subsequent movement of the goods (3) accept goods from the carrier (4) transport goods to vessel (5) pay all storage and other charges (6) arrange for storage in warehouse or on wharf where necessary. 270 THE PACKERS' ENCYCLOPEDIA 6. Seller may quote a price zu'liich zvill include the expense of trans- portation of the goods by rail to the seaboard, including lighterage. In this case, the proper term is: "F. O. B. Cars (Named Port) Lighterage Free" Under this quotation : A. Seller must (1) place goods on or in cars (2) secure railroad bill of lading (3) pay all transportation charges to, including lighterage at, the port named -(4) be responsible for loss and/or damage until goods have arrived on cars at the named port B. Buyer must (1) be responsible for loss and/or damage incurred thereafter (2) handle all subsequent movement of the goods (3) take out the insurance necessary to the safety of the goods after arrival on the cars (4) pay the cost of hoisting goods into vessel where weight of goods is too great for ship's tackle (5) pay all demurrage and other charges, except lighterage charges 7. The seller may desire to quote a price cohering delivery of the goods alongside overseas vessel and within reach of its loading tackle. In this case, the proper term is: "F. A. S, Vessel (Named Port)" Under this quotation : A. Seller must (1) transport goods to seaboard (2) store goods in warehouse or on wharf, if necessary, but in any case at risk and expense of buyer; also reice cars while being held at seaboard awaiting steamer, but at buyer's expense (3) place goods alongside vessel, either in a lighter or on the wharf, or, in the event buyer fails or refuses to furnish vessel upon arrival of goods at seaboard, store in warehouse at buyer's expense (4) be responsible for loss and/or damage until goods have been de- livered alongside ship or on wharf or stored in warehouse B. Buyer must (1) be responsible for loss and/or damage thereafter, and for in- surance (2) handle all subsequent movement of the goods (3) furnish vessel ready and able to receive goods on their arrival at seaboard (4) pay cost of hoisting goods into vessel where weight of goods is too great for ship's tackle EXPORT TRADE TERMS 271 8. The seller may desire to quote a price covering all expenses up to and including delivery of the goods upon the overseas vessel at a named port: In this case, the proper term is: "F. O. B. Vessel (Named Port)" Under this quotation : A. Seller must: (1) meet all charges incurred in placing goods actually on board the vessel (2) provide the usual dock or ship's receipt (3) be responsible for all loss and/or damage until goods have been placed on board the vessel B. Buyer must (1) be responsible for loss and/or damage thereafter (2) handle all subsequent movement of the goods 9. The seller may be ready to go farther than the delivery of his goods upon the overseas vessel and be zvilling to pay transportation to a foreign point of delivery. In this case, the proper term is: "C. & F. (Named Foreign Port) Under this quotation A. Seller must (1) make freight contract and pay or allow transportation charges sufficient to carry goods to agreed destination (2) deliver to buyer or his agent clean bills of lading to the agieed destination (3) be responsible for loss and/or damage until goods have been delivered to the carrier and clean bill of lading obtained (seller is not responsible for delivery of goods at destination) B. Buyer must (1) be responsible for loss and/or damage thereafter and must take out all necessary, insurance (2) handle all subsequent movement of the goods (3) take delivery and pay costs of discharge, lighterage and landing at foreign port of destination in accordance with bill of lading clauses (4) pay foreign taxes, customs, duties and wharfage charges, if any 10. The seller may desire to quote a price covering the cost of the goods, the marine insurance on the goods, and all transportation charges to the foreign point of delivery. In this case, the proper term is: "C. I. F. (Named Foreign Port)" Under this quotation A. Seller must (1) make freight contract and pay or allow freight charges sufficient to carry goods to agreed destination (2) take out and pay for necessary marine insurance (3) deliver to buyer or his agent clean bills of lading to the agreed destination, and insurance policy and/or negotiable insurance certificate (4) be responsible for loss and/or damage until goods have been 272 THE PACKERS' ENCYCLOPEDIA delivered to the carrier, and clean bill of lading obtained and covered by insurance policy and/or negotiable insurance certificate (seller is not responsible for the delivery of goods at destination, nor for payment by the underwriters of insurance claims) (5) provide war risk insurance at buyer's expense on his request or when considered necessary by the seller B. Buyer must (1) be responsible for loss and/or damage thereafter, and must make all claims to which he may be entitled under the insurance directly on the underwriters (2) take delivery and pay costs of discharge, lighterage and landing at foreign port of destination in accordance with bill of lading clauses (3) pay foreign taxes, customs duties and wliarfage charges, if any. EXPLANATION OF ABBREVIATIONS Free on board Free along side Cost and freight Cost, insurance and freight L. C. L. . . . . . Less than carload lot F. 0. B. F. A. S. C. & F. C. I. F. GENERAL INFORMATION In reaching the conclusions set forth in this statement the Commit- tees considered the fact that there are in more or less common use by manufacturers in dififerent parts of the United States numerous varia- tions of these abbreviations, practically all of which are employed to convey meanings substantially synonymous with those here defined. For instance, there are manufacturers who quote "F. O. B. Cars." "F. O. B. Works," "F. O. B. Mill" or "F. O. B. Factory," meaning that the seller and buyer have the same responsibilities as those set forth in section 1. The Committees considered all those variations and determined to recommend the use of "F. O. B. (named point)," as "F. O. B. Detroit," "F. O. B. Pittsburgh," etc. Of the considerable number of these abbrevia- tions which are used in the United States, the Committees felt that the form "F. O. B. (named point)" is most widely used and understood, and therefore should be adopted as the standard of practice. The chief purpose of these interpretations is to simplify and ;;tand- ardize American practice, and to that end it urges members to cease the use of synonymous abbreviations, and quote habitually in the terms here recommended. It is further suggested that it is understood that all consular fees for legalizing invoices, stamping bills of lading or other documents re- quired by the laws of the countries of destination, are payable by the buyer and are not included in the seller's prices. PART THREE Trade Directory FOREWORD No attempt at a comprehensive trade directory of the packing- house and allied industries has been made up to this time. In gath- ering the data contained in this Directory Section every effort has been made to obtain accurate and reasonably representative informa- tion. Data listed is that provided by the concerns themselves. It should be remembered that changes constantly are taking place, and that this directory information is of the date of publication of this edition. Lists here given include: Packers and Slaughterers (United States, Canada, South America, South Africa, Australia and New Zealand). Wholesale Meat Dealers and Provisioners (those who do not slaughter), and Wholesale Sausage Makers. Renderers (including hide and tallow dealers). Vegetable Oil Refiners. Margarin Manufacturers. Packinghouse and Oil Brokers. Livestock Order Buyers. The Packers' and Slaughterers' section contains the names of slaughtering establishments, or what is commonly defined as packing- establishments. Butchers killing only for their own consumption in small quantities have not been listed as packers, but primarily those who do a wholesale business and also slaughter and pack for others. Wholesale meat and provision dealers, wholesale sausage makers, and other dealers in allied products are listed in a subsequent section. It must be borne in mind that the greater part of the information has been furnished voluntarily by officials of the various packing com- panies. Information blanks were mailed to every packer in the United States, and those who are not fully listed have not complied with the request for information. As this is the first and only directory of its kind, a few packers seem to have been reluctant to give information. Capacities given are weekly killing capacities. Some packers have furnished information which seems to be the actual killing per week, leading to the conclusion that at the time of the report they were not killing to capacity. 273 274 THE PACKERS' ENCYCLOPEDIA PACKERS AND SLAUGHTEREES UNITED STATES ALABAMA ANDALUSIA Swift & Company. (See Chicago.) ANNISTON Anniston Packing Co. BIRMINGHAM ■ Alabama Packing Co. — Capital, $50,000. President, A. Goldberg; Vice-President, I. Lefschultz; Secretary, J. Goldberg; Treasurer, M. Goldberg. Birmingham Packing Co. — 23rd Ave. and 24th St. — Railroad, Bir- mingham Belt. A corporation. Capital, $100,000; issued, $100,000. President, C. H. Ungerman; Vice-President, J. P. Phillips; Secretary- Treasurer, F. N. Phillips; General Manager, E. G. Bruce. Employes, 150. Codes— Cross. Cattle, 600; hogs, 1,500. Sausage— Fresh and smoked. By-Products — Dried blood, tankage and hog feed. Govern- ment inspection. Refrigeration — 150 ^nd 125-ton De La Vergnes; direct expansion; 75 tons ice daily. Boiler capacity, 600 H. P. Trade Marks — Hams, "Golden Rod"; bacon, "Golden Rod"; lard, "Carna- tion." BREWTON Brcwton Packing Company — President, J. E. Finlay; Vice-Presi- dent and General Manager, A. B. McPhaul; Secretary-Treasurer, W. Y. Lovelace. GADSDEN Jones Abattoir Co. Municipal Abattoir. HUNTSVILLE MOBILE Haas-Davis Packing Co. — Railroad, Mobile & Ohio. A corpora- tion. President, Wm. O. Haas; Vice-President, A. D. Davis; Secre- tary-Treasurer, F. E. Haas; General Manager, Leo Barmann; General Superintendent, Jos. McCallister. Employes, 120. Codes — Cross. Cattle, 500; hogs, 1,000; sheep, 50. Sausage — Fresh, smoked. By- products — Tankage, hog and chicken feed. Refrigeration — 35-ton York, spray and direct expansion. Boiler capacity, 300 H. P. Trade Marks — Hams, "Diamond D"; bacon, "Diamond D" and "Hi-Grade"; lard, "Diamond D"; compound, "Diamond D." Retail Markets — One, Mobile, Ala. MONTGOMERY Union Slaughter House Co. — Railroad, Seaboard Air Line. A corporation. Capital, $6,000; issued, $6,000. Stockholders, 2. Presi- dent, Samuel Sabel; Secretary and Treasurer, Marx Sabel. Employes, 12. By-Products — Dried blood, tankage and inedible tallow. SELMA Selma Slaughter House Co. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— ARIZONA 275 ARIZONA BISBEE R. H. Mason Slaughter House. Hogan & Eyzware. CAMP VERDE Let! Young. GLOBE Bonne's Market — Broad St. Individual ownership. Employes, 20. Cattle, 100; hogs, 50; sheep, 50. All kinds of sausage. Refrigeration — Two 10-ton and one S-ton Baker; brine circulating. HUMBOLDT Arctic Ice & Meat Co. — Also branch at Mayer. JEROME Jerome Meat Co. — Also branch at Clarksdale. KIRKLAND L. J. Haselfeld. PHOENIX Arizona Packing Co. — Tempe Road. Railroad, Arizona Eastern. A corporation. Capital, $2,000,000; issued, $1,662,900. Stockholders, 124. President, E. A. Tovrea; Vice-President, S. J. Tribolet; Secre- tary and Treasurer, W. M. Smith; General Manager, E. A. Tovrea; Manager of Department Heads, E. A. Tovrea; Comptroller, G. C. Baker; Live Stock Buyer, J. T. Hughes. Emploves, 250. Codes — ■ Cross, Western Union. Cattle, 1,800; hogs, 6,000; "sheep, 6,000. Sau- sage — Fresh and smoked. Bj^-Products — Dried blood, tankage, hog and chicken feed. Refrigeration — 170-ton Vilter; brine and direct expansion; 8 tons ice daily. Boiler capacity, 300 H. P. Trade Marks — "Aripaco"; hams, "Cactus"; bacon, "Cactus" and "Apache"; lard, "Cactus" and "Apache"; compound, "Desert Bloom." Branch Houses — Bisbee, Douglas, Nogales and Clifton, Ariz. Retail Markets — Phoenix, Ray and Superior, Ariz. Tribolet Packing Company. TUCSON Young Bros. — 6th and Brachman Sts. ARKANSAS JONESBORO Jonesboro Ice Co. — 108 S. Main St. Railroad, St. Louis South- western. A corporation. Capital, $150,000. Stockholders, 24. Presi- dent, J. F. Mason; Vice-President, Thos. Burress; Secretary-Treasurer, Gordan Matthews; General Manager, Thos. Burress; General Super- intendent, Thos. W. Burress. Employes, 8. Cattle, 60; hogs, 75; sheep, 25. Sausage — Fresh, smoked and summer. By-Products — Chicken feed. Boiler capacity, 150 H. P. LITTLE ROCK Little Rock Packing Co. — Foot of E. 4th St. Railroad, Missouri Pacific. A corporation. Capital, $50,000. Stockholders, 6. President, Otto Finkbeiner; General Manager, Otto Finkbeiner. Employes, 45. Cattle, 100; hogs, 300 to 400. Sausage — Fresh, smoked and summer. By-Products — Tankage. City inspection. Refrigeration — 20-ton Frick; direct expansion. Boiler capacity, 125 H. P. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 276 THE PACKERS' ENCYCLOPEDIA CALIFORNIA ANAHEIM Anaheim Beef Co. — A corporation. President, John Ruether; Vice-President, Secondo Guasti, Jr.; Secretary and Treasurer, Alex- ander Huch. Fourteen branch retail stores. BAKERSFIELD Kern County Land Company — Packers, and large cattle ranch owners. EL DORADO Farmers' Exchange Packing Co. EMERYVILLE Alden & Agnew. EUREKA Russ Market Co. — Corner 3rd and G ,Sts. Railroad, Northwestern Pacific. A corporation. Capital, $200,000; issued, $200,000. Stock- holders, 30. President, Wm. N. Russ; Vice-President, Mrs. F. G. Williams; Secretary, J. H. G. Weaver; General Manager, L. Carlson; General Superintendent, Wm. N. Russ; Slaughterhouse Foreman, C. Smith; Ranch Foreman, W. O. Perry. Employes, 45. Cattle, 40; hogs, 40; sheep, 70. Sausage — Fresh, smoked and summer. By- products — Tankage, hog and chicken feed. City inspection. Re- frigeration — By the Eureka Ice Company. Retail Markets — 4 in Eureka. One wholesale market in Eureka. FORT BRAGG Noyo Land & Cattle Company. IMPERIAL Pacific Land & Cattle Co. — Railroad Ave. Railroad, Southern iPacific. A corporation. Capital, $250,000; issued, $201,300. Stock- holders, 15. President, G. A. Lathrop; Vice-President, T. J. Green; Secretary, C. W. Allison; Treasurer, C. W. Allison; Auditor, H. S. Capron; General Manager, G. A. Lathrop; General Superintendent, C. W. Allison. Employes, 30. Cattle, 100; hogs, 100; sheep, 75. Makes sausage. By-Products — Commercial fertilizer. Refrigeration — 25-ton Vilter; direct expansion. Boiler capacity, 80 H. P. Retail markets — 3 in Brawley, 3 in Calexico, 2 in Calipatria, 1 in Holtville, 1 in El Centro and 1 in Westmoreland, Cal. ISLETON Isleton Meat Market — Transportation, Southern Pacific steamer. Individual ownership. Owner and General Manager, W. S. Hartin. Employes, 3. Cattle, 10; hogs, 20; sheep, 20. Sausage — Fresh, smoked. LOS ANGELES California Dressed Beef Co. — 3820 Santa Fe Ave. Railroad, Santa Fe. A corporation. Capital, $500,000. Directors, R. L. Bliss, T. S. Reynolds, J. W. Ruwe. Employes, 150. Cattle, 1,200; hogs, 2,500; sheep, 2,500. Sausage — Fresh and smoked. By-Products — Fertilizer. Refrigeration — York; brine circulating system. Boiler capacity, 250 H. P. California Packing Co.— 900 Macy St. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— CALIFORNIA 277 LOS ANGELES Hauser Packing Co. — 2300 E. Ninth and Mateo Sts. Railroads, Atchison, Tooeka & Santa Fe and Union Pacific. A corporation. Capital, $500,000; issued, $500,000. President, Julius Hauser; Vice- President, E. C. Hauser; Secretary, H. J. Hauser; Assistant Secretary, F. M. Hauser; Treasurer, L. A. Hauser; General Manager, H. J. Hauser; General Superintendent, Mr. Brown; Sales Manager, G. L. Shivel. Employes, 400. Codes — A. B. C. and Western Union; Code word, "Resuah."" Cattle, 3,750; hogs, 6,000; sheep, 1,200. Sausage- Fresh, smoked and summer. By-Products — IDried blood, tankage, hog and chicken feed, "Big Gun Tankage," digester tankage and ground bone for poultry and fertilizer. Government inspection. Refrigeration — Two 75-ton Vilters; direct expansion. Boiler capacity, 800 H. P. Trade Marks — Hams, "Hauser Pride" and "Angelus"; bacon, "Hauser Pride" and "Angelus"; lard, "Angelus" and "Hauser Pride"; compound, "Fryola," "Hauser's Lard Substitute" and "Violet Brand Shortening." Also exports. H. F. Lewis Packing Company — E. Vernon Ave. and Salt Lake Tracks. Railroad, Salt Lake. A corporation. Capital, $250,000; issued, $100,000. Stockholders, 3. President and Treasurer, H. F. Lewis; Vice-President, F. M. Lewis; General Manager, H. F. Lewis; General Superintendent, Geo. E. Sailor. Employes, 60. Cattle, 600; hogs, 800; sheep, 1,000. Sausage — Fresh, smoked and summer. By- Products — Dried blood, tankage, hog and chicken feed and fertilizers. Refrigeration — 50 and 10-ton Vilter; brine circulating. Boiler capa- city, 150 H. P. Trade Marks — "Crescent." Los Angeles Packing Co. — Vernon & Boyle Aves. Railroad, Salt Lake. A corporation. Capital, $25,000; issued, $25,000. Stockholders, 4. President, D. Danny; Vice-President, Frank Murphy; Secretary and Treasurer, A. Miller; General Manager, Max Goldring. Employes, 25. Cattle, 200; hogs, 600; sheep, 600. Sausage — Fresh and smoked. By-Products — Tankage and hog and chicken feed. Refrigeration — 10-ton York; air blast. Boiler capacity, 40 H. P. Newmarket Co. — Vernon. Railroad, Santa Fe. President, R. H. Jeffries; Vice-President, J. C. Link. Cattle, 1,500; hogs, 2,000; sheep, 2,000. Sausage — Fresh. By-Products — Dried blood, tankage, hog" and chicken feed. Standard Packing Co. — Vernon and Santa Fe Aves. Railroad, Santa Fe. A corporation. Capital, $10,000; issued, $10,000. Stock- holders, 4. President, Vice-President, Secretary and Treasurer, T. P. Breslin. Employes, 55. Cattle, 650; hogs, 1,200; sheep, 1,800. Sausage — Fresh and smoked. By-Products — Dried blood, tankage, hog and chicken feed. Refrigeration — 15 and 25-ton York; direct expansion. Boiler capacity, 160 H. P. Trade Mark — "Poinsettia." Woodward Bennett Co. — Box 112, Station H. A corporation. Capital, $350,000; issued, $350,000. Stockholders, 3. President, J. A. Woodward; Vice-President, G. J. Woodward; Secretary and Treas- urer, E. J. Bennett; General Manager, J. A. Woodward; General Superintendent, Claud Safstrom. Employes, 125. Cattle, 1,700; hogs, 2,000; sheep, 8,000. Sausage — Fresh. City inspection. Refrigeration —30-ton York. Trade Marks— "W. & B.," and "Blue Ribbon." Wilson & Co.— 1000 Lyon St. (See Chicago.) Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 278 THE PACKERS' ENCYCLOPEDIA MARICOPA West Side Market— George Fiester, W. W. Bley, Props. NEEDLES Frank C. Soto — Railroad, Santa Fe. Ownership, individual. Man- ager, S. R. Cord. Cattle, 50; hogs, 20; sheep, 20. OAKLAND Golden West Meat & Packing Co. — Railroad, Southern Pacific. A corporation. Capital, $200,000; issued, $200,000. Stockholders, 4. President, John Lacoste; Vice-President, Al. Lacoste; Secretary and treasurer, Geo. J. Dupuy; General Manager, A. W. Lugg. Employes, 30. Calves, 350; hogs, 1,200; sheep and lambs, 5,500. Municipal inspec- tion. Refrigeration — 7^-ton Cyclops; direct expansion. Grayson-Owen Packing Company — 6481 Bay St. A corporation. Capital, $300,000. President, P. B. Lynch; Vice-President, J. G. Westphal; Secretary and Treasurer, A. E. Corder. Oakland Meat & Packing Co. — 65th and Bay Sts. Railroad, South- ern Pacific. A corporation. Capital, $500,000; issued, $500,000. Stock- holders, 6. President, C. J. Hooper; Vice-President, O. L. Watson; Secretary, B. C. Chew; Treasurer, O. L. Watson; General Manager, O. L. Watson. Employes, 60. Cattle, 500; hogs, 350; sheep, 1,000. Sausage — Fresh, smoked. By-Products — Dried blood, tankage, hog and chicken feed, tallow, oleo oil, stearine. Refrigeration — 30-ton Cyclops; brine circulating. Boiler capacity, 250 H. P. Trade Marks — Hams, "Shasta"; bacon, "Shasta"; compound, '"Shasta." Steinbeck Co. — 1625-29 Broadway. Railroad, Southern Pacific. A corporation. Capital, $100,000; issued, $100,000, fully paid. Stockhold- ers, 3. President, J. F. Reynolds; Vice-President, H. C. W. Steinbeck; Secretary, C. L. Culbert; Slaughter House Superintendent, F. A. Cook; Jobbing and Retail, A. L. Theiss; Chief of Office Staff, Arthur Theiss; Credit Manager, F. Marolf. Employes, 49. Cattle, 300; hogs, 500; sheep, 1,000. Sausage — Fresh, smoked and summer. By-Products — Tankage, hog and chicken feed, neatsfoot oil. Refrigeration — 8-ton Cyclops, brine circulating, and 15-ton Vulcan, direct expansion. Buys steam from adjoining plant. Trade Mark — "Crystal Brand." Retail Market — 1625-29 Broadway, Oakland, Cal. Slaughter House — West Berkeley, Cal. Oakland Abattoir Co. Lewis & McDermott. Louis Schaffer & Sons. U. M. Slater, Inc. OROVILLE Johnson & Openshaw. POMONA San Antonio Meat Co. — Railroad, Salt Lake. A corporation. Cap- ital, $75,000; issued, $75,000. Stockholders, 6. President, M. L. Sparks; Vice-President, E. S. Ware; Secretary, A. H. Peck; Treasurer, A. H. Peck; General Manager, A. H. Peck. Employes, 60. Cattle, 200; hogs, 200; sheep, 200. Sausage — Fresh. By-Prodiicts— Tankage and digester tankage. Government inspection. Refrigeration — Two _ 10, one 3 and two 2-ton Parker, and one 5-ton Stevens; direct expansion. Boiler capacity, 50 H. P. Retail Markets— Palace Market, Pomona; Home Market, Cucamonga; Glendora Market, Glendora; Central Mar- Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— CALIFORNIA 279 ket, Ontario; City Market, Azusa; Azusa Market, Azusa; Cash Market, Corona; San Dimas Market, San Dimas; LaVerne Market, LaVerne. SACRAMENTO C. Swanston & Son (Inc.) — Mail address, P. O. Box 323, Sacra- mento; office, abattoir and stock yards at Swanston. Railroads, Southern Pacific, Western Pacific and Sacramento Northern. A corporation. Capital, $500,000; issued, $500,000. Stockholders, 3. President, George Swanston; Vice-President, Robert Swanston; Secre- tary, E. A. Murray; General Manager, George Swanston; Gen- eral Superintendent, Robert Swanston; F. H. Carroll, Manager San Francisco Branch; M. D. Gallagher, Sales Manager, Sacra- mento. Employes, 100. Codes — Swanston. Cattle, 600; hogs, 1,000; sheep, 1,000. By-Products — Dried blood, tankage, hog and chicken feed, edible and inedible tallow, neatsfoot oil, hides, pelts and lard. Governm'ent inspection. Refrigeration — 85-ton Vulcan, brine or direct expansion; 7 tons ice daily. Boiler capacity, 180 H. P. Trade Marks — Ham, "Poppy" and "Capital"; boiled ham, "Poppy"; bacon, "Poppy" and "Capital"; picnics, "Capital." Branches — San Francisco, Cal., 8th St. near Townsend. Also exports. Mohr & York. SAN BERNARDINO Oehl Packing Company — South E St. Sup., Martin Green. SAN DIEGO Chas. S. Hardy — Cor. 6th and G Sts. Railroad, Old San Diego. Individual ownership. Superintendent, J. J. Donnelly. Employes, 325. Cattle, 500; hogs, 1,000; sheep, 1,500. Sausage — Fresh and smoked. By- Products — Dried blood, tankage, hog and chicken feed and pulled wool. Government inspection. Refrigeration — 40, 30 and two 10-ton Frick; direct expansion and brine spray; 5 tons ice daily. Boiler capacity, 500 H. P. Trade Marks — "Bay City," "Hardy's Best" and "Cotoc." Retail Markets — San Diego, La Mosa, El Cajolin and Coronado, Cal. SAN FRANCISCO Buttgenbath, Joseph, & Co., Inc. — 336 4th St., San Francisco County. A corporation. Capital, $25,000; issued, $16,200. President, Mrs. Wilhemine Buttgenbath; Secretary and Treasurer, Hugo Butt- genbath. Miller & Lux Incorporated — 1114 Merchants Exchange. Rail- roads, Southern Pacific, Santa Fe., and Union Pacific. A corporation. Capital, $12,000,000; issued, $12,000,000. Stockholders, 5. President, J. Leroy Nickel; Vice-President, J. Leroy Nickel, Jr.; Secretary, D. Brown; General Manager, J. Leroy Nickel. Employes, 300. Codes — ■ All; code word, "Millerlux." Cattle, 1,000; hogs, 5,000; sheep, 15,000. Sausage — Fresh. By-Products — Dried blood, tankage and hog and chicken feed. Refrigeration — 150-ton Vilter and 100-ton Larsen- Baker; direct expansion; 4 tons ice daily. Boiler capacity, 1,350 H. P, Trade Mark— "1-1-1" and "M. & L." H. Moffatt Co. — 1 Montgomery St. A corporation. Capital, $50,000; issued, $50,000. Stockholders, 5. President, Wm. H. Moflfatt; Vice-President, Mrs. A. M. Sharp; Secretary and Treasurer, Geo. W. Andrews; General Manager, Geo. W. Andrews. Employes, 30. Cattle, 250; sheep, 1,200. Refrigeration — One 40-ton Cyclops. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 280 THE PACKERS' ENCYCLOPEDIA SAN FRANCISCO Roth Blum Packing Co. — 1490 Fairfax Ave. Railroads, Southern Pacific and Western Pacific & Santa Fe. Partnership. General Manager, Lester L. Roth; General Superintendent, Otto Birbe. Em- ployes, 50. Codes— Yopp. Cattle, 650; hogs, 2,900; sheep, 10,000. Refrigeration — 15-ton Cyclops; direct expansion. Boiler capacity, 300 H. P. Trade Mark— "Our Choice." Western Meat Co. — 6th and Townsend Aves. Railroads, South- ern Pacific, Santa Fe, Western Pacific and Northwestern Pacific. A corporation. Capital, $2,500,000; issued, $2,500,000. President, C. J. Hooper; Vice-President, R. H. Benedict; Secretary, L. W. Snow; Treasurer, R. H. Benedict; General Manager, C. J. Hooper; General Superintendent, J. O. Snyder. Employes, 750. Codes — Bentleys, W. U., A. B. C; code word, "Steadfast." Cattle, 900; hogs, 3,000 to 4,000; sheep, 10,000. Sausage— Fresh, smoked. By- products — Dried blood, tankage, hog and chicken feed, fertilizer, glue, etc. Government inspection. Refrigeration — One 100-ton and one 200-ton Wolf and one 250-ton Ball at main plant; one SO-ton Vulcan at San Francisco branch; one 10-ton Vulcan at Oakland; one 10-ton Vulcan at Sacramento; one 5-ton Vulcan at San Jose; one Automatic at Fresno and one Automatic at Stockton; all direct expansion; 25 tons ice daily. Boiler capacity, 2,020 H. P. Trade Marks — Hams, "Mayrose"; bacon, "Mayrose"; lard, "Golden Gate"; compound, "Arrow" and "Califene." Branches — San Francisco, Sacramento, Stockton, Oakland, Fresno, and San Jose, Cal. Also exports. SOUTH SAN FRANCISCO South San Francisco Packing & Provision Co. — 407 Front St. A corporation. Capital, $200,000; issued, $200,000. Stockholders. 7. President, L. Nonnenmann; Vice-President, Geo. A. Zimmcrmann; Sec- retary, H. Heinsohn; General Manager, L. Nonnenmann. Employes, 40. Hogs, 1,800. Sausage — Fresh and smoked. By-Products — Tankage. Refrigeration — Two 30-ton Cyclops; direct expansion. Virden Packing Co. — P. O. Box 128. Railroad, So. San Francisco Belt. A corporation. Capital, $10,000,000; issued, $5,000,000. Stock- holders, 4,000. President, Charles E. Virden; Vice-Presidents, J. C. Good, James T. Doyle, A. W. Virden; Treasurer, H. G. Brown; Secre- tary, F. F. Atkinson; General Auditor and Assistant Treasurer, George A. Ticoulet; Assistant Secretaries, C. E. Holloway and T. O'Leary; General Manager canning operations, F. E. Lancy; Advertising Di- rector, Peter B. Newman; Purchasing Agent and Traffic Manager, B. A. Wise; Provision Manager, John Tiedemann; Office Manager, L. B. Shippey. Employes, 300. Codes — Cross, Roy and Saunders; code word, cable, "Campfire." Cattle, 1,000; hogs, 4,000; sheep, 2,000. Sausage — Fresh, smoked and summer. By-Products — Tankage, hog and chicken feed, and others. Government inspection. Refrigeration — Two 40-ton Carbondales; brine; 10 tons ice daily. Boiler capacity, 900 H. P. Trade Marks — "Camp Fire," "Magnolia," "Thrift." Branches — 1300 Bryant St., San Francisco; Sacramento, Los Angeles and Maryville, Cal. Also exports. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— CALIFORNIA 281 SAN FRANCISCO Mclntyre Packing Co. — 807 Montgomery St. Roth, Winter & Walsh— 1271 Mission St. Wm. Taafe Co.— Sth and Third Aves. J. G. Johnson — 208 Macdonough Bldg., 333 Kearny St. Henry Levy & Co. — 1 Montgomery St. Sumski & Harband — 1510 Evans St. SAN PEDRO Nielson & Kittle Canning Co., Ltd. — Box B. Fish canners. Rail- road, Los Angeles & Salt Lake. A corporation. Capital, $1,000,000; issued, $704,000'. Stockholders, 20. President, C. O. Nielson; Vice- President, Adolph Larsen; Secretary-Treasurer, T. E. Madsen. Em- ployes, 250. Codes — W. U., Bentleys, J. K. Armsbys, and A. B. C. — 5th; code word, "Nilkit." National Canners inspection. Trade Marks — "Norseman," "Regent," "Nekco" and "N. & K." Also exports. SANTA BARBARA •F. N. Gehl Packing Company. — Railroad, Southern Pacific. A corporation. Capital, $50,000; issued, $50,000. President, F. N. Gehl; Vice-President, Mrs. F. N. Gehl; Secretary and Treasurer, M. A. Burdick; General Manager, F. N. Gehl. Employes, 20. Cattle, 130; hogs, 150; sheep, 400. Sausage — Fresh, smoked and summer. Retail Markets — 817 State St. and 605 State St., Santa Barbara, Cal. Santa Beirbara Packing Co. — 636 State St. Railroad, Southern Pacific. A corporation. Capital, $100,000; issued, $100,000. Stock- holders, 10. President, A. L. Hobson; Vice-President, E. C. Gammill; Secretary and Treasurer, E. B. Olsen; General Manager, E. C. Gam- mill. Employes, Z7. Cattle, 45; hogs, 50; sheep, 100. Sausage — Fresh and smoked. Refrigeration — Two York and two Cyclops. Retail Markets — Four in Santa Barbara. Abattoir and stock yards at Goleta, Cal. SANTA PAULA Santa Paula Packing Company. J. W. Barker. SANGER Sanger Meat Market. SEBASTOPOL Sebastopol Meat Co. Sierra Packing Co. SUSANVILLE SUISUN Sacovalley Meat Canning & Provision Co. — Railroads, Southern Pacific, Western Pacific & Suisun Bay. Corporation. Capital, $500,- 000. Stockholders, 200. President, B. F. Rush; Vice-Presidents, C. W. R. Thelen, Arth Hibborn; Treasurer and General Manager, C. W. R. Thelen; Secretary, H. Bird. Employes, 140. Cattle, 300; hogs, 300; sheep, 500. Sausage — Fresh, smoked. By-Products — Dried blood, tankage, chicken feed, inedible tallow, bone grease, neatsfoot oil. Trade Marks — "Sacovalley," "Thelen." Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 282 THE PACKERS' ENCYCLOPEDIA COLORADO ALAMOSA Creek Packing Co. — Railroad, Denver & Rio Grande. Individual ownership. President and owner, Walter Creek. Employes, 15. Cattle, 50; hogs, 100; sheep, 25. Sausage — Fresh, smoked and sum- mer. Refrigeration — Ice. Boiler capacity, 40 H. P. Retail Markets — Alamosa, Creede, Del Norte and La Veta. COLORADO SPRINGS Smith's Packing Co. — 118 S. Cascade St. Railroad, Denver & Rio Grande. A corporation. Capital, $200,000; issued, $90,030. Stockholders, 3. President, C. Louis Smith; Vice-President, A. E. Smith; Secretary, Carlos L. Smith; Treasurer, C. Louis Smith; General Manager, C. Louis Smith. Employes, 25. Cattle, 125; hogs, 200; sheep, 500. Sausage — Fresh, smoked and summer. By-Products — Tankage. Refrigeration — Two 20-ton Ideals; direct expansion. Boiler capacity, 100 H. P. DENVER Armour & Company. (See Chicago.) Burkhardt Packing & Provision Company — 1515 Lawrence St. A corporation. Capital, $150,000; issued, $71,500. President and Treas- urer, Jacob Burkhardt; Vice-President, W. C. Burkhardt; Secretary, Chas. J. Burkhardt; Asst. Treasurer, Chas. C. Dinkelaker. Coffin Packing & Provision Co. — Union Stock Yards. Railroad, Chicago, Burlington & Quincy. A corporation. Capital, $250,000; issued, $250,000. Stockholders, 4. President, W. N. W. Blayney; Vice-President, J. P. Murphy; Secretary, H. F. Blayney; Treasurer, J. P. Murphy; General Manager, J. P. Murphy. Employes, 150. Codes — Cross and Robinson. Cattle, 800; hogs, 2,500; sheep, 500. Sausage — Fresh and smoked. By-Products — Dried blood, tankage, hog and chicken feed, and commercial fertilizers. Refrigeration — 25 and 50-ton Linde; direct expansion. Boiler capacity, 600 H. P. Branches — Denver, Pueblo, Glenwood Springs and Grand Junction, Colo. Geuting-Nuckolls Packing Co.— 1612-1614 Market St. Liberty Packing & Provision Company. — 58th and York Sts. A corporation. Capital, $400,000; issued, $150,000. Stockholders, 15. President, M. A. Hayutin; Vice-President, Max Milstein; Secretary, Morris Hayutin; Treasurer and General Manager, Louis Heller. Em- ployes, 25. Cattle, 350; sheep, 1,000. Refrigeration— 20-ton York; direct expansion. Boiler capacity, 120 H. P. Midwest Packing Company. Mountain States Packing Co. — 4800 Washington St. Railroad, Colorado and Southern. A corporation. Capital, $6,000,000; issued, $200,000. Stockholders, 120. President, Chas. F. Kamrath; Vice-Presi- dent, Fred Klink; Secretary, I. A. Wood; Treasurer, Allison Stocker; General Manager, Chas. F. Kamrath. Employes, 50. Codes — Cross, 3rd edition, Reo and Maurice Pincofifs. Cattle, 750; hogs, 1,500; sheep, 500. By-Products — Dried blood, tankage, tallow, grease, hides, hog hair, glue stock, etc. Refrigeration — 30-ton York and 15-ton Althoflf; direct expansion. Boiler capacitv, 300 H. P. Sargent, Edward W.— 1730 'Market St. Capital, $50,000. Indi- vidual ownership. Swift & Company. (See Chicago.) Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— COLORADO 283 GRAND JUNCTION Grover Packing Co. — Railroad, Denver & Rio Grande. A corpora- tion. Capital, $100,000; issued, $70,000. Stockholders, 8. President and -General Manager, Fred F. Grover. Employes, 35. Cattle, 200; hogs, 600; sheep, 100. Sausage — Fresh, smoked and summer. By- products — Dried blood, tankage, chicken feed. Refrigeration — 35-ton Sterling; direct expansion. Boiler capacity, 120 H. P. Trade Marks — "Royal" and "Home" hams, bacon, lard; "Eagle" compound. Rettig Packing Co. — P. O. Box 103. Railroad, Denver & Rio Grande Western. Corporation. Capital, $100,000. General Manager, Adam Rettig. Employes, 25. Cattle, 400; hogs; 600; sheep, 100. Sausage — Fresh, smoked and summer. By-Products — Dried blood and tankage. Refrigeration — 12-ton Althoff; direct expansion. Boiler capacity, 70 H. P. Trade Mark — "Mount Garfield." MONTE VISTA Busch-Nelson Meat Co. The San Luis Packing Company. PUEBLO Nuckolls Packing Co. — Santa Fe Ave. and Spring St. Railroad, Denver & Rio Grande. A corporation. Capital, $1,000,000; issued, $631,000. Stockholders, 3. President, G. H. Nuckolls; Vice-President, Ezra Nuckolls; Secretary, M. C. Crum; Treasurer, Ezra Nuckolls. Employes, 190. Codes — Cross and Yopp. Cattle, 750; hogs, 3,000; sheep, 500. Sausage — Fresh and smoked. By-Products- — Dried blood, tankage and hog feed. Government inspection. Refrig- eration — 150 and 25-ton York, spray and direict expansion, and 100- ton Vilter, direct expansion; 25 tons ice daily. Boiler capacity, 700 H. P. Trade Marks — Hams and bacon, "Peerless"; lard, "Open Kettle" and "Pikes Peak"; compound, "Little Chief." Branches — Salt Lake City, Utah; Trinidad, Durango, Montrose, Telluride, Colorado Springs, and Denver, Colo., and Santa Fe, N. Mex. Also exports. ROCKY FORD B. F, Stauffer — 308 S. Main St. Individual ownership. General Manager, B. F. Stauffer; General Superintendent, H. D. Wine. Cattle, 25; hogs, 100; sheep, 10. Sausage — Fresh and smoked. By-Products — ■ Tallow. Refrigeration — 6-ton Althoff; brine circulating. Retail Markets — One at Rocky Ford and one at Swink, Colo STERLING Sterling Packing Co. — Samuel P. Rosenbaum and John L. Gold- berg. TELLURIDE Consumers Packing Co. — Main St. Railroad, Rio Grande. A cor- poration. Capital, $2,000. Stockholders, 9. President, M. Lewis; Vice-President, C. B. Lewis. Employes, 3. Cattle, 20; hogs, 30; sheep, 20. Sausage — Fresh and smoked. Boiler capacity, 3 H. P. Retail Market — Telluride, Colo. WALSENBURG S-Schafer Packing Co. — 608 Main St. A corporation. Capital, $25,000; issued, $21,000. Stockholders, 7. President, A. C. Schafer; Vice-President, Fred W. Schafer; Secretary, John Kirkpatrick; Treasurer, Andrew Schafer, Jr.; General Manager, A. C. Schafer. Employes, 14. Cattle, 60; hogs, 300; sheep, 450. Sausage — Fresh_ and smoked. Refrigeration — 10-ton Baker and 10-ton Althoff; brine circu- lating and direct expansion. Trade Marks — Hams, "Ideal"; bacon, "Ideal"; lard, "Ideal." Two retail markets in Walsenburg. Figures on cattle, hogs and sheep indicate AVERAGE WEEKITY KILLING CAPACITY. 284 THE PACKERS' ENCYCLOPEDIA CONNECTICUT HARTFORD East Side Hide Co. — Windsor St. Morris Later & Sons, owners. Hartford Provision Co. — 302 Pleasant St. Railroad, New York, New Haven & Hartford. A corporation. Capital, $50,000; issued, $30,- 000. President, Joseph Samuels; Vice-President, W. H. Haertel; Treasurer, Emil De Loreto; Secretary, Joseph Samuels; General Man- ager, Emil De Loreto; General Superintendent, Joseph Samuels; Sausage Department Manager, W. H. Haertel. Employes, 20. Cattle, 150; hogs, 500; sheep, 140. Sausage — Fresh and smoked. By-Products — Tankage and grease. Refrigeration — 15-ton Hartford Automatic; direct expansion. Boiler capacity, 30 H. P. Trade Marks — "Hartford Brand" and "Veteran Brand." NEW HAVEN The Sperry & Barnes Co.— 188 Long Wharf. Railroad, New York, New Haven & Hartford. A corporation. Capital, $1,300,000; issued, $1,300,000. Stockholders, 30. President, Geo. H. Swift; Vice- President, E. C. Starr; Secretary, E. H. Throm; Treasurer, H. J. Nichols; General Manager, L D. Marshall; General Superintendent, F. H. Quinley. Employes, 357. Codes — Cross, Robinsons; code word, "Barnhug." Hogs, 2,500. Sausage — Fresh and smoked. By- Products — Tankage. Government inspection. Refrigeration — 200-ton De La Vergne; direct expansion. Boiler capacity, 650 H. P. Trade Mark — "Elm City." Also exports. DELAWARE WILMINGTON Beste Provision Co. — 116-126 Liberty and Logan St. Railroad, Philadelphia & Reading. A corporation. Capital, $75,000; close cor- poration. Stockholders, 3. President, B. J. Beste; Vice-President, M. C. Beste; Secretary and Treasurer, S. E. Hinger. Employes, 20. Cattle, 200. Sausage — Fresh, smoked and summer. By-Products — Tankage. Refrigeration — Two 10-ton Brecht; direct expansion. Boiler capacity, 50 H. P. Frederick, John— R. F. D. No. 1. Hart & Bro. Co.— Fifth and Poplar Sts. Johnson & Bro. — S. W. Cor. 7th and King Sts. Partnership, Wm. R. and J. E. Johnson. Mammele & Sons, Chas. C. Wilckens-Staats Co.— 230 Tatnall St. Wilmington Provision Co. — Front and Orange Sts. Railroads, Baltimore & Ohio, Philadelphia & Reading and Penna. A corporation. Capital, $400,000; issued, $285,000. Stockholders, 200. President, Max Matthes; Vice-President and Gen. Manager, George A. Casey; Sec- retary, Wm. T. Fritz; Treasurer, Mark P. Brown. Employes 80 Cattle, 200; hogs, 3,000; sheep, 300; calves, 100. Sausage— Fresh, smoked and summer. By-Products — Dried blood, tankage. Refrigera- tion — 200-ton Frick; direct expansion. Boiler capacity, 250 H. P. Trade Marks — Hams, bacon, lard, "Tower"; sausage, "Brandywine." Zimmerman, Jacob — 301 W. 4th St. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— DISTRICT OF COLUMBIA 285 DISTRICT OF COLUMBIA WASHINGTON, D. C. Golden Company — 928 Louisiana Ave., N. W. Henning, Joseph— 945 B St., N. W. A. Loffler Provision Co., Inc. — Benning, D. C. Railroads, Penn- sylvania and Baltimore & Ohio. A corporation. Capital, $120,000; issued, $120,000. Stockholders, 9. President, A. D. Loffler; Vice- President, A. O. Dille; Secretary and Treasurer, Chas. A. M. Loffler; General Superintendent, F. W. Vogel. Employes, 80. Cattle, 75; hogs, 1,500; sheep, 200. Slaughtered at Washington Abattoir, Ben- ning, D. C. Sausage— Fresh and smoked. Refrigeration — Frick, brine circulating. Retail markets — Three in Washington, D. C. Ostman, Bernard. Swindell & Son, S.— Rr. 1229 D St., S. E. BENNING ■ '■ N. Auth Provision Company — 630 Virginia Ave. Washington Abattoir Company. FLORIDA BARTOW Polk County Packing Co. — A partnership. Stockholders, 5. President, T. W. Page; Vice-President, Claude Page; Treasurer and Secretary, G. B. Skinner. Employes, 10. Cattle, 150; hogs, 100; sheep, 100. Sausage — Fresh, smoked and summer. CHIPLEY Chipley Packing Company — President, A. A. Myers, Jr.; Man- ager, C. L. Brooks. JACKSONVILLE Armour & Company — 310-314 W. Bay St. (See Chicago.) Farris & Company. Jones-Chambliss Company — Forest St. Railroad, Atlantic Coast Line. A corporation. Capital, $100,000; issued, $90,000. Stockholders, 6. President. C. A. Jones; Secretary, A. H. Goedert; Treasurer, J. O. Chambliss; General Manager, C. A. Jones; General Superintendent, A. H. Goedert. Do wholesale slaughtering and packing. Refrigera- tion — One 8-ton York, one 8-ton Automatic and one 20-ton Frick; direct expansion. Boiler capacity, 40 H. P. PENSACOLA Brockman Packing Company — Davis and Gadsden Sts. Presi- dent, H. Brockman. TAMPA Hendry Bros. & Co. — Palm River Road. Lykes Bros., Inc. — Giddens Bldg. Branch of Lykes Bros., Inc., Havana, Cuba. Tampa Packing Co. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 286 THE PACKERS' ENCYCLOPEDIA GEORGIA ALBANY Municipal Abattoir. ATLANTA Atlanta Butchers Abattoir Co. White Provision Co. — Howell Mill Road. Railroads, Southern and Western & Atlantic. A corporation. Capital, $600,000; issued, $600,000. President, W. H. White, Jr.; Vice-Presidents, W. L. Mew- born and E. S. Papy; Secretary, R. L. Hollbrook; Treasurer, F. C. Wilkerson; General Manager, W. H. White, Jr.; General Superin- tendent, E. Trimble; Provision Department Manager, J. R. Griffith; Produce Department Manager, W. E. Anderson; General Sales Man- ager, E. S. Papy. Employes, 200. Codes — Cross. Cattle, 600; hogs, 5,000. Sausage — Fresh and smoked. By-Products— Tankage and tal- lows. Refrigeration — 50-ton York and 30-ton Barber; brine circulat- ing; 25 tons ice daily. Boiler capacity, 300 H. P. Trade Marks — Hams, "Cornfield"; bacon, "Cornfield"; lard, "Grandmother's." AUGUSTA Augusta Packing Company — New Savannah Road. A corpora- tion. Capital, $25,000; issued, $15,050. President, Secretar- Treas- urer and Manager, Charles E. Brown. LA GRANGE La Grjuige Packing Co. MACON Macon Packing Company — Owned by Allied Packers, Inc., Chi- cago, 111. MOULTRIE Moultrie Packing Co. — Owned by Swift & Co. (See Chicago.) Swift & Company — (See Chicago.) SAVANNAH Chatham Abattoir & Packing Co. Savannah Abattoir & Packing Co. — Louisville Road. Railroad, S. & A. A corporation. Capital, $100,000; issued, $100,000. Stockholders, 15. President, Joe Ehrlich; Vice-President and Gen- eral Manager, Isaac Meddin; Vice-President, D. Kirkland; Secre- tary and Treasurer, Alexander Meddin. Employes, 75. Cattle, 300; hogs, 1,000. Sausage — Fresh, smoked and summer. By-Products — Dried blood, tankage, tallow, grease and hog hair. Refrigeration — 24-ton York; brine circulating and direct expansion. Boiler capacity, 80 H. P. Trade Marks — "Georgia" brand meats and lard. Retail markets — Six at Savannah, Georgia, and one at Columbus, Georgia. STATESBORO Statesboro Provision Co. WAYCROSS Waycross Packing Plant — 31 Satilla Lane. Railroad, Atlantic Coast Line. Owner, Stuyvesant Fish. Investment, $125,000. Agent for owner. Ware County Light & Power Co. President, Stuyvesant Fish; Vice-President, P. R. Bomeisler; Treasurer, Chas. H. Wenman. Cattle, 20 per day; hogs, 100 per day. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— IDAHO 287 IDAHO BOISE Boise Butcher Co., Ltd. — 811 Idaho St. Railroad, Oregon Short Line (U. P. System). A corporation. Capital, $100,000; issued, $89,200. Stockholders, 7. President, William Lomax; Treasurer, W. M. Wil- liams; Secretary, Walter M. Williams; General Manager, William Lomax; Superintendent, Geo. Schweitzer; Livestock Buyer, N. R. Marler. Employes, 20. Cattle, 150; hogs, 300; sheep, 200. Sausage — Fresh and smoked. Government inspection. Refrigeration — 15-ton Harris, 5-ton Ideal; direct expansion. Boiler capacity, 25 H. P. Trade Marks — Hams, bacon and lard, "Arrow Rock"; compound and short- ening, "Crown Brand." Retail Markets— 811 Idaho St. and 813 Main St., Boise. Davis Meat Co. — Box 186. A corporation. Capital, $500,000; issued, $414,000. Stockholders, 4. President, E. H. Davis; Secretary and Treasurer, Thos. J. Davis; General Manager, E. H. Davis; Gen- eral Superintendent, Thos. J. Davis. Employes, 30: Cattle, 50; hogs, 125; sheep, 35. Sausage — Fresh, smoked and summer. By-Products • — Tallow, oil and ground bone. Refrigeration — 12-ton York; direct expansion. Trade Marks — "Bar O Brand Products"; hams, "Camp- fire"; bacon, "Campfire" and "Davis Capitol"; lard, "Bar O Brand"; compound, "Golden Glow." Idaho Provision & Packing Co. — 716 Idaho St. Railroad, Oregon Short Line. A corporation. Capital, $50,000; issued, $48,100. Stock- holders, 5. President, Herbert F. Lemp; Vice-President, Mrs. Her- bert F. Lemp; Secretary, Watt Piercy; Treasurer, John Maloney; General Manager, John Maloney; General Superintendent, Al. Ziegen- hagen. Employes, 20. Cattle, 100; hogs, 150; sheep, 200. Sausage — Fresh, smoked and summer, lunch tongue and all other dry sausage products. Refrigeration — 14-ton Ideal and 14-ton Bell & Wildman; direct expansion. Boiler capacity, 40 H. P. Trade Mark, "Lily." Retail Market — 716 Idaho St., Boise. EAGLE Boise Valley Packing Company — A corporation. Capital, $100,- 000; issued, $66,583. President and Manager, E. A. Evans; Vice- President, Emil Julian; Secretary and Treasurer, Wm. Goodall. GOODING Gem State Packing Co. LEWISTON W. H. Bristol Co.— 204 Main St. Railroad, Northern Pacific. Individual ownership. Capital, $50,000. Employes, 20. Cattle, 50; hogs, 100; sheep, 50. Sausage — Fresh, smoked and summer.^ Govern- ment inspection. Refrigeration — One 7, 3, 1, and ^-ton Armstrong, also 1-ton Cooper machine; brine and direct expansion; 1 ton ice daily. Boiler capacity, 30 H. P. Retail Markets — Two in Lewiston, Idaho, one in Clarkston, Wash., and one in Asotin, Wash. Inland Meat Co.— 832 Main St. A corporation. Capital, $20,000; issued, $12,500. Stockholders, 3. President, G. E. Beckman; Secre- tary, T. L. Ford; Treasurer, Alois Kalois; General Manager, T. L. Ford. Employes, 13. Cattle, 40; hogs, 80; sheep, 50. Sausage — Fresh, smoked and summer. By-Products — grease. Refrigeration — 10-ton Armstrong, one 5 and one 1^-ton Racine; brine circulating. Retail Markets — Lewiston, Ida., and Clarkston, Wash. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 288 THE PACKERS' ENCYCLOPEDIA MOSCOW Hagan & Gushing Co. — West 6th St. Railroad, Northern Pacific. A corporation. Capital, $100,000; issued, $75,000. Stockholders, 12. President, C. A. Hagan; Vice-President, C. B. Holt; Secretary-Treas- urer, G. H. Cushing; General Manager, C. A. Hagan; General Super- intendent, G. H. Cushing. Eniiployes, 25. Cattle, 100; hogs, 1,000; sheep, 200. Sausage — Fresh and smoked. By-Products — Tankage, hog and chicken feed. Government inspection. Refrigeration — 75- ton Alaskan; brine and direct expansion. Boiler capacity, 100 H. P. Trade Marks — "Idaho Pride." Retail Market at Moscow, Idaho. NAMPA H. H. Keim Co.— 1118 1st St. Railroad, Oregon Short Line. Indi- vidual ownership, H. H. Keim. Employes, 5. Cattle, 20; hogs, 30-60; sheep, 10. Sausage — Fresh, smoked and summer. By-Products — Tankage. Refrigeration — 5-ton Armstrong; brine circulating; one ton ice daily. Boiler capacity, 10 H. P. Trade Mark — "Bar & Stirrup Brand." King's Market — 12th Ave. S. Railroad, Oregon Short Line. Indi- vidual ownership. Cattle, 15; hogs, 30; sheep, 8. Sausage — Fresh and smoked. By-Products — Tankage and tallow. Refrigeration — 4-ton York; direct expansion. Boiler capacity, 16 H. P. POCATELLO Idaho Packing Company — A corporation. Capital, $300,000; is- sued, $186,000. President, S. E. Brady; Vice-President, F. H. Para- dise; Secretary, F. Bentley; Treasurer, George Green. SANDPOINT "Bonner Meat Company — First Ave. and Pine St. Phil Willi, proprietor. Wholesale butchers and packers. Government inspection. TWIN FALLS Independent Meat Company. WALLACE Wallace Meat Company — A corporation. Capital, $100,000; issued, $61,600. Stockholders, 6. President, W. W. Papesh; Vice-President, A. D. Wallace; Treasurer and Secretarv, F. F. Brewer; General Man- ager, A. D. Wallace. Employes, 20. Cattle, 100; hogs, 150; sheep, 150. Sausage — Fresh and smoked. By-Products — Tankage. Refrigeration — Two Fricks, 10 ton each; ^-ton Cooper; Armstrong, 1^-ton ca- pacity; all electric driven; direct expansion. Boiler capacity, 38 H. P. ILLINOIS ALTON Luer Bros. Packing & Ice Company. A corporation. Capital, $35,000. President, August Luer; Secretary and Treasurer, Wm. J. Luer; MaTiager, Herman F. Luer; Assistant Manager, Carl A. Luer. AURORA Fox River Packing Co. — Railroad, C. B. & Q. A corporation. Capital, $175,000; issued, $146,000. Stockholders, 50. President, W. H. Fitch; Vice-President, L. Mighell; Secretary, Max L. Medauer; General Manager, L. B. Huff. Employes, 45. Cattle, ISO; hogs, 300; sheep, 50. Sausage — Fresh and smoked. By-Products — Dried and baled hog hair, dried, blood, white and brown grease, and dry bones. Refrigeration, 30-ton York; direct expansion. Boiler capacity, 250 H. P. Trade Marks — Hams, "Acorn" and "Valley"; bacon, "Acorn" and "Valley"; lard, "Acorn"; compound, "Valley." Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— ILLINOIS 289 ' BLOOMINGTON Holcomb Packing Company. T ' t CAIRO E. Bucher Packing Co. — 38th to 40th on Commercial St. Rail- roads, Big Four and Illinois Central. A corporation. Capital stock, $250,000; issued, $150,000. Stockholders, 14. President, E. Bucher; Vice-President, Joe Bucher; Secretary, Wilbur Thistlewood; General Manager, C. A. Claus. Employes, 50. Cattle, 150 weekly; hogs, 1,000 weekly, By-Products — Tankage and hog feed. Sausage — All kinds. Government inspection. Refrigeration — 125-135-ton Triumphs; brine circulating. Commercial ice plant attached. Boiler capacity, 375 H. P. Trade Mark, "Daily Service." CHICAGO Agar Packing & Provision Co. — 4057 S. Union St. A corporation. Capital, $1,500,000. President, James S. Agar; Vice-President and Treasurer, W. S. Agar; Secretary, John G. Agar. Cattle, 2,000; hogs, 10,000. Sausage and all by-products. Trade Mark — "Orelwood." Armour and Company — Union Stock Yards. (See list of plants.) A corporation. Capital, $400,000,000; issued, $210,000,000. Stockhold- ers, 15,000. President, J. Ogden Armour; Vice-Presidents, Chas. W. Armour, Arthur Meeker, A. Watson Armour, F. Edson White, E. A. Valentine, Laurance H. Armour, Philip D. Armour, F. W. Croll, F. W. Waddell; Secretary, George M. Willetts; Treasurer, Frederick W. Croll; General Superintendent, John E. O'Hern. Employes, 55,000. Capacity— all plants— Cattle, 135,150; hogs, 313,500; sheep, 214,800. Sausage — Fresh, smoked and summer. By-Products — All kinds. Gov- ernment inspection. Refrigeration — 20,417 tons daily; 1,442 tons ice capacity. Trade Marks — Star, Shield, Oval Label, Helmet, Melrose, Veribest, Cloverbloom, Melodia, Simon Pure, Vegetole, Nutola, White Cloud, etc. Branch houses in 380 cities and towns. Also exports. Refrigeration Data by Plants Compression Steam or or Tons Make Absorption Motor Driven Rating Total Chicago De La Vergne Compression Steam 1,800 Vilter Compression Steam 1,200 Linde Compression Steam 800 Carbondale Absorption Steam 750 York Compression Steam 585 Hercules Compression Steam 285 Boschardt Compression Steam 150 Frick Compression Steam 250 Western Compression Steam 200 Consolidated Compression Steam 200 Consolidated Compression Motor 75 6,275 Kansas City Frick Compression Steam 1,080 Ball Compression Steam 1,100 York Compression Steam 400 Hutchinson Compression Steam 140 2,720 Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 290 THE PACKERS' ENCYCLOPEDIA Make Sioux City York De La Vergne Compression or Absorption Compression Compression Compression Compression Compression Compression Compression Compression Compression Compression Absorption Compression Compression Compression Compression Compression Compression Compression Compression Compression Compression Compression Compression Compression Compression Compression Compression Compression Compression Steam or Motor Driven Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Alotor Steam Steam Steam Steam Steam Steam Tons Rating 500 400 800 750 1,750 500 500 400 400 600 300 1,200 500 150 120 750 250 75 100 400 150 175 35 50 40 150 65 35 277 Total 900 East St. Louis Vilter De La Vergne Fort Worth De La Vergne Ball 1,550 2,250 Omaha De La Vergne Frick Linde Vilter 1> 1,900 South St. Paul Carbondale Vilter 1,500 Fowler, Kansas City Ball Linde Riverside 770 South St. Joseph Ball 750 Denver Ball Frick Linde 425 New York Vilter 400 Jersey City Vilter York Indianapolis Hercules Vilter York 325 125 Jacksonville Ball • Frick York 250 Spokane Frick 277 PACKERS— ILLINOIS 291 COOOC 1 <^ 0(MOcOrt0-*iC o 2 o CO r-n CO c<; Tf ooTf lO CO CO CO rt T— 1 1— 1 i-H i-H CO '^ ■* O'O «3i-- 1 oc OCOrt'-HC3i. CO CO (M r-H Cq r-H (N o> e S ^ (N CO -O^ CC (M o lo t^ oq r^ CO 00 CO o CO (M i-H T-H CC o ca coin IC r--C l> O?'* •(Ml--0000(MiM^!M -OiN t^ LQ t- «: oc -* to 1.^ (M CO CO lO CO ^ >-H T-H or Tt< spa IBoo suox t~- (M c . t^ wn Jiv CO 02 5 05 Cq rt ^ 05 CO oc CO OOCOOOOtHOOOOCO iO0(M(MCOCOCO'-l coo •* JiV CO (N o- T-H rH r-H (N O OOOCOiOt^OOCOCO'MOOO'OiO'— to ■J H <^ 00 CM »c COLO"— iCOO3CD00'*(M«O0q-*'*iC t^ joiioa c5 CO cs ^ 00 CO CO ^ cq (M T-H ^ c c s- c bj ) a: ^ > c o: 1 o o c dS -^ o o c s i c o: > o CC a; c o; a: ■" c a 03 H ,^ o o OJ o3 -^ 03 s o o o; ~ c 1— 1 > o >< c m c '•A c c o > c CD Q ~ c a; CC c ^ o3 c > > (D CC c »— ( "c 03 _o c 1 — 1 CC ~ 0, c c CC ,^ c o3 -OS'* 03 o 292 THE PACKERS' ENCYCLOPEDIA CHICAGO Allied Packers, Inc. — General offices, 621 Postal Telegraph Bldg. A corporation. Capital, $25,000,000; issued, $6,071,000. President, J. A, Hawkinson; Vice-Presidents, A. M. Schenk, T. F. Matthews, F. S. Snyder, Robt. Shiell; Treasurer, F. R. Warton; Secretary, A. L. Arthur; General Superintendent, A. W. Cushman. Codes — Bentleys, Western Union, Cross-Robinson, A. B. C, 5th Imprv. and private codes. Employes, 4,000. Cattle, 2,500; hogs, 50,000; sheep, 3,000. Sausage — Fresh, smoked, summer. By-Products — Dried blood, tank- age, hog and chicken feed, bones, hair, tallow, grease. Trade Marks — Hams, "Good Will"; bacon, "Good Will"; lard, "Silver Medal" and "Silver Bell"; compound, "Ladina," "Dixie," "Holsom," "Mohawk." Government inspection. Plants at Chicago, Buffalo, N. Y.; Richmond, Va.; Macon, Ga.; Wheeling, W. Va.; Detroit, Mich.; Topeka, Kas.; Toronto, Montreal, Hull, Brantford, Peterboro and Winnipeg, Canada. Arnold Bros., Inc.— 660 W. Randolph St. President, H. F. Arnold; Secretary, A. W. Ewers; Treasurer, L. T. Kelly. Codes — Cross. Government inspection. Baker Food Products Company — 49th and S. Halsted Sts. Presi- dent and General Manager, F. 'G. Baker. Canners of meats and specialties. Beiersdorf & Bro., J. R.— 932 W. 38th Place. A corporation. Capital, $150,000. Stockholders, 3. President, J. W. Beiersdorf: Treasurer and General Manager, J. W. Beiersdorf; Secretary and General Superintendent, Wm. B. Carlisle. Employes, 84. Codes — Cross and Robinson. Hogs, 1,200. Sausage — Fresh and smoked. Government inspection. Refrigeration — 15-ton Healy; brine circu- lating. Boiler capacity, 50 H. P. Trade Marks — "Colonial," "Bell" and "Mecca." Boyd, Lunham & Company — Union Stock Yards. Brennan Packing Co. — 3916 Normal Avenue. Railroad, Chicago Junction. A corporation. Capital, $1,100,000; issued, $1,100,000. Stock- holders, 220. President, B. G. Brennan; Vice-Presidents, C. E. Her- rick and H. Boore; Secretary, J. M. Haughey; Treasurer, F. J. Bren- nan; General Manager, B. G. Brennan; General Superintendent, P. C. Peterson. Employes, 300. Codes — Domestic: Cross and Robinson; export: A. B. C., 5th edition, Bentleys, Liebers, Western Union, Balti- more Export, Utility and Warrington. Code Word, "Brennan." Hogs, 9,000. Government inspection. Refrigeration — 200-ton Vilter, 1,000- ton De La Vergne, 150-ton Wolf; direct expansion; 300 tons ice daily. Boiler capacity, 900 H. P. Trade Mark, "Brennan." Also exports. Chicago Butchers' Packing Co.— 216-222 N. Peoria St. A cor- poration. Capital, $300,000; issued, $297,300. Stockholders, 126. Presi- dent, Frank Zahrobsky; Vice-President, W. F. Jarosh; Secretary, Joseph Liska; Treasurer, Anton Camsky; General Manager, P. J. Smidl; Sales Manager, Frank Platsky; Manager Beef Killing Depart- ment, Albert Rus; Manager Poultry Department, Vlast Velflik. Em- ployes, 65. Cattle, 150; hogs, 350. Sausage — Fresh, smoked and summer. Cattle slaughtered at Illinois Packing Co. and hogs at Western Packing & Provision Co. Refrigeration — Two 70-ton Wolfs; direct expansion. Boiler capacity, 500 H. P. Trade Mark, "I Will." Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS—ILLINOIS 293 Chicago Packing Company — 4535 Gross Ave. Railroad, Chicago Junction. A corporation. Capital, $500,000; issued, $500,000. Stock- holders, 126. President, I. Katz; Vice-President, G. D. Diebschultz; Secretary, S. T. Katz; Treasurer, Howard Pearse; General Manager, I. Katz; General Superintendent, W. J. Lake. Employes, 139. Codes — Cross. Cattle, 1,500; hogs, 1,000; sheep, 600. Government inspec- tion. Refrigeration — 75-ton Frick and 25-ton De La Vergne; direct expansion. Boiler capacity, 750 H. P. City Abattoirs, Inc. — 3840 Emerald Ave. Commission slaughter- ers. President, Otto Lafrentz; Vice-President, Lawrence Wall; Sec- retary, Emil J. Nelson; Treasurer, Otto Lafrentz. Refrigeration — 50-ton Vilter; brine spray system. Boiler capacity, 200 H. P. Cudahy Packing Company — 111 W. Monroe St., executive offices. A corporation. Capital, $35,000,000; issued, $25,800,000. Stockholders, 2,500. President, E. A. Cudahy; Vice-President and General Manager, E. A. Cudahy, Jr.; Vice-President, G. C. Shepard; Secretary, A. W. Anderson; Treasurer, J. E. Wagner; General Superintendent, R. E. Yocum. Employes, 15,000. Codes — Private and all principal codes: code word, "Cudahy." Cattle, 25,000; hogs, 100,000; sheep, 25,000. Sausage — .Fresh, smoked and summer. By-Products — Dried blood, tankage and hog and chicken feed. Government inspection. Refrig- eration — 5,000 tons, Vilter and York; 400 tons ice dailv. Boiler rapac- ity, 15,000 H. P. Trade Marks— "Puritan," "Rex," "White Ribbon," "Red Star" and "Flako." Packing plants at Omaha, Neb.; Sioux Citv, Iowa; Wichita, Kansas; Los Angeles, Cal.; Salt Lake City. Utah; Jersey City, New Jersey, and Memphis, Tennessee. Branch Houses — 110 in principal cities of country. Also exports. William Davies Co., Inc. — U. S. Yards. Railroad, Chicago Junc- tion. A corporation. Capital, 166,000 shares: issued, 166,000. President and General Manager, E. C. Fox; Vice-President and Secretary, J. T. Agar. Codes — All standard codes. Cattle, 1,000; hogs, 12,000. Government inspection. Refrigeration — 160-ton Vilter and 200-ton Carbondale; brine spray and brine circulating. Boiler capnc- ity, 600 H. P. Trade Marks — "North Star" and "Dialstone." Also exports. Branch Houses — New York City, Toronto and Montreal, Canada. Foell Supply Company — 331 W. 22nd Place. Packers of canned meats. Fuhrman & Forster Company — 1841 Blue Island Ave. A corpora- tion. Capital, $250,000; issued, $250,000. Stockholders, 6. President and General Superintendent, John Fuhrman; Vice-President, Geo. Forster; Secretary and General Manager, Andrew Fuhrman; Treas- urer, Geo. Forster. Employes, 85. Hogs, 600. Sausage — Fresh and smoked. Refrigeration — 35-ton Healy and 25-ton Baker; direct expan- sion. Boiler capacity, 90 H. P. Trade Marks — "^^iK''k" and "Select" brands. Gabel Packing Company — 221 N. Peoria St. A corporation. Capi- tal, $345,000. President, A. E. Falker; Vice-President, E. M. Falker; Secretary, M. E. Zuckermann; Treasurer, H. Koller, F. Blaurock. Employes, 60. Hogs, 800. Sausage — Fresh, smoked and summer. Trade Mark— "G." Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 294 THE PACKERS' ENCYCLOPEDIA CHICAGO Graver, Weller, Sachs Company — 3940 Normal Ave. Railroad, Chicago Junction. A corporation. Capital, $80,000; issued, $40,000. Stockholders, 8. President, H. P. Graver; Vice-President, M. Sachs; Secretary and General Manager, L. C. Blackburn; Treasurer, M. Weller. Cattle, 200; calves, 1,000. Guggenheim Bros. — Union Stock Yards. Railroad, Chicago Junction. A corporation. Capital, $700,00]>, issued, $700,000. Presi- dent, Fred Guggenheim; Vice-President, Max Guggenheim; Secre- tary, Max Guggenheim; Treasurer, Fred Guggenheim; General Man- ager, B. L. Kohn. General Superintendent, Jas.' Gallagher. Employes, 190. Codes — Bentley, A. B. C., 5th edition and Liebers; code word, "Gubro." Cattle, 3,000; sheep, 3,000. By-Products— Dried blood, tankage, hog and chicken feed, tallows, hides, bones and cattle hair. Government inspection. Refrigeration — 50-ton Vilter and 35-ton Frick; direct expansion. Boiler capacitv, 450 H. P. Branches — 1-3 Fulton Mkt., Z22, S. Water St., 914-916 "Fulton Mkt. and 20 Fulton Mkt., Chicago. Also exports. G. H. Hammond Co. — Union Stock Yards. Railroad, Chicago Junction. A corporation. Capital, $5,000,000; issued, $4,500,000. Stockholders, 14. President, A. B. Swift; Vice-Presidents, A. N. Benn and C. F. Stephenson; Secretary, H. Mills; Treasurer, L. A. Carton; General Manager, A. N. Benn; General Superintendent, L. B. Whitmarsh. Employes, 2,100. Codes — Peterson, A. B. C, Liebers, Western Union; code word, "Rookham-Hammond." Cattle, 12,000; hogs, 30,000; sheep, 15,000. Sausage — Fresh and smoked. By- Products — Dried blood, tankage, hog and chicken feed. Government inspection. "Refrigeration — 1 Linde, 1 Vilter, 2 Frick, 1 Ball and 1 Ball Booster, 1,625 tons capacity; direct expansion. Boiler capacity, 3,500 H. P. Trade Marks — Hams, "Rosebud," "Calumet," "Marca," "Hecla," "Herald"; bacon, "Rosebud," "Calumet," "Famous," "Champion," "Southern Style," "Yale"; lard, "Rosebud," "White Star"; compound, "Crescent," "Goldcrisp"; oleomargarine, "Hammond Special," "Mistle- toe," "Golden Glow," "Coin Special," "Banquet," "Calumet," "White Rosebud," "Lily White," "White Star," "White Flyer," "Ko-Ko," "Olean," "Krumble Krust"; butter, "Famous"; soap, "Mohawk," "Friendship," "White Birch," "Thistle CoCo," "Elko White," "Float- ing." Branches — W^holesale Market, 45th and Racine Ave., Chicago; G. H. Hammond Co., 77 Hudson St., New York City; Vermont Supply Co., Boston, Mass. Also exports. Hately Brothers Co. — 37th and Iron Sts. Railroad, Chicago Junction. A corporation. Capital, $850,000; issued, $850,000. President, John A. Bunnell; Vice-Presidents, A. E. Hayes apd H. G. Newhall; Secretary, A. E. Hayes; Asst. Secretary, P. Rothermel; Treasurer, H. G. Newhall; General Superintendent, E. T. Miller. Employes, 400. Codes — Cross and Robinson, A. B. C, Bentley, Lieber and private. Cattle, 75; hogs, 6,000, calves, 300. Government inspection. Refrig- eration — 125-ton Wolf, at Chicago, and two 25-ton Vilter at New Rich- mond, Wis.; brine and direct expansion. Boiler capacity, 750 H. P. Trade Marks — Hams, "Invincible"; bacon, "Invincible"; lard and others, "Diamond HP Brand." Sausage — Fresh, smoked and summer. Branch plant — New Richmond, Wisconsin. Also exports. Illinois Meat Company— 3939 Wallace St. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— ILLINOIS 295 Illinois Packing Co. — 911-37 W. 37th Place. A corporation. Capi- tal, $600,000. Stockholders, 45. President, Nickolas Wolter; Vice- Presidents, H. S. Siegel and H. J. Cramer; Secretary, H. C. Levinson; Treasurer, C. Loeffler; General Manager, Nirkol?is Wolter; General Superintendent, W. F. Krippes; Manager Ofifal Department, Frank Loeffler. Employes, 125-130. Cattle, 1,800; sheep, 500. By-Products— Dried blood, blood, offal, glands, and various laboratory products, and cured hides. Government inspection. Refrigeration — 80-ton Vilter; brine spray system. Boiler capacity, 325 H. P. Branch Houses — 213 Green Street, Chicago, 111. Independent Packing Co. — 4-lst and Halsted Sts. Railroad, Chi- cago Junction. A corporation. Capital, $6,000,000; issued, $2,500,000. President, Patrick Brennan; Vice-President, Thomas V. Brennan; Secretary, Thomas E. Ryan; Treasurer, Patrick Brennan; General Manager, Patrick Brennan. Employes, 800. Codes — Cross, A. B. C. and Bentley; code word — "Inpaco." Cattle, 1,000; hogs, 8,000; sheep, 500. Sausage — Fresh and smoked. By-Products — Dried blood, tank- age, hair, bones, grease, tallow, etc. Government inspection. Refrig- eration — Ball, Vilter and Featherstone with total capacity of 800 tons; brine circulating and direct expansion. Boiler capacity, 1,300 H. P. Trade Marks — Hams, "Finest" and "Select"; bacon, "Finest" and "Select"; lard, "Forget-me-not." Also exports. Jourdan Packing Co. — A corporation. Capital, $250,000; issued, $250,000. Stockholders, 7. President, George Jourdan; Vice-Presi- dent, William Jourdan; Secretary and Treasurer, Louis Jourdan; General Manager, Louis Jourdan; General Superintendent, William Jourdan. Employes, 85. Refrigeration — 75-ton Huetteman-Cramer and 25-ton Wolf-Linde; brine circulating and direct expansion; 4 tons ice daily. Boiler capacity, 300 H. P. Trade Marks — Hams, "Rose"; bacon, "Rose"; lard, "Rose"; compound, "Roswite"; others, "Clover." Retail Market — 814 W. Cullerton Street, Chicago, 111. David Levi & Co., Inc. — 3900 Emerald Ave. Railroad, Chicago Junction. President, Henry Levi; Vice-President, Richard Levi; "Secretary, Jerome Levi; Treasurer, Lawrence H. Loeb; General Man- ager, Richard Levi; General Superintendent, Lawrence H. Loeb. Cat- tle, 2,500; sheep, 5,000. Government inspection. Refrigeration — 7S-ton Carbondale; brine spray system. Libby, McNeill & Libby — Union Stock Yards. Railroad, Chi- cago Junction. A corporation. Capital, $27,000,000; issued, $27,000,000. Stockholders, 24,000. President, E. G. McDougall; Vice-President, H. C. Carr; Secretary, Harry Williams; Treasurer, H. W. Hardy. Emplo3^es, 8,000. Codes — Private; code word, "Libby." Canners of food products. Government inspection. Branch Houses — 45, in all large cities in the United States, England, Belgium and France. Maier & Co. — 2863 Lincoln Ave. A corporation. Capital, $65,000; issued, $65,000. Stockholders, 3. President, Geo. C. Maier; Secretary, Chas. F. Glaeser; Treasurer, Geo. C. Maier; General Manager, Geo. C. Maier; General Superintendent, Fremont C. Miller. Employes, 40. Hogs, 150. Sausage — Fresh, smoked and summer. Refrigeration — 45-ton Almeroth and 18-ton Robsomen; direct expansion. Boiler capacity, 150 H. P. Trade Mark— "Golden Oalc Brand." Retail Mar- kets — One at 2863 Lincoln Ave. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 296 THE PACKERS' ENCYCLOPEDIA CHICAGO Manaster, Harry, & Bro. — 1018 West 37th St. Railroad, Chicago Junction. A corporation. Capital, $100,000; issued, $100,000. Stock- holders, 3. President and Treasurer, Harry Manaster; Vice-President, Henry Manaster; Secretary, A. G. Newman. Employes, 70. Codes — Cross. Do not slaughter, but do regular packinghouse business. Government inspection. Refrigeration — 50-ton Vilter; direct expan- sion. Oscar Mayer & Co. — 1241 Sedgwick St. A corporation. Capital, $4,200,000; issued, $2,400,000. Stockholders, 600. President, Oscar F. Mayer; Vice-President, Max Mayer; Secretary, Oscar G. Mayer; Treasurer, Oscar F. Mayer; General Manager, Oscar G. Mayer. Em- ployes, 650. Codes — A. B. C, 5th edition and Cross; code word, "Ofmabro." Cattle, 600; hogs, 12,000; sheep, 600. Sausage— Fresh, smoked and summer. By-Products — Digester tankage, white grease, yellow grease, prime tallow, cooked bones, casings and dried hair. Government inspection. Refrigeration — 150-ton Vilter, 150-ton York and 75-ton Wolf-Linde; direct expansion and brine spray; 5 tons ice daily. Boiler capacity, 1,200 H. P. Trade Marks — Hams, "Approved" and "Moose"; bacon, "Approved," "Moose," and "Capital"; lard, "Approved," "Moose," and "White Clover"; compound, "Approved." Branches — Madison, Wis., and New York City. Also exports. Omaha Packing Co. — 2320 South Halsted St. Railroad, Chicago, Burlington & Quincy. A corporation. Capital, $500,000; issued, $500,- 000. President, F. R. Burrows; Vice-President, H. H. Moore; Secre- tary, C. A. Peacock; Treasurer, W. W. Sherman; General Manager, J. E. Glen; General Superintendent, F. W. Menge. Employes, 850. Hogs, 17,000. Sausage — Fresh, smoked and summer. Government inspection. Refrigeration — 400-ton Wolf-Linde; : brine circulating, direct expansion and brine spray systems. Boiler capacity, 1,400 H. P. Trade Marks — "Circle U. Underwood Brand," and "Yale." Also exports. Morris & Company — Union Stock Yards. (See list of plants.) A corporation. Capital, $51,000,000; issued, $40,000,000. Chairman Board of Directors, Nelson Morris; President, Edward Morris; Vice- Presidents, C. M. Macfarlane, L. H. Heymann and H. A. Timmins; Secretary, T. R. Buckham; Treasurer, C. M. Macfarlane; General Superintendent, W. B. Farris. Emploves, 15,000. Codes — Private, A. B. C. 5th, Lieber's Standard, Bentley's Phrase, Western Union, Scott's 10th Edition. Cable address, "Morrisco, Chicago." Cattle, 33,850; hogs, 138,000; sheep, 60,600. All packing house products, in- cluding all fresh and frozen meats, dry salt meats, smoked meats. Sausage — Fresh, smoked and summer. Canned meats, lard, com- pound, oils, tallows, stearines, etc. By-Products — Dried blood, tank- age, hog and chicken feed, winter-strained lard oil, neatsfoot oil, fertilizer, blood albumen, eggs, poultry, butter, cheese, glue, curled hair, inince meat, etc. Branch houses in 200 cities and towns in the United States. Trade Marks — All cured products and canned meats, "Supreme"; lard, "White Leaf"; compound, "Purity." Also exports. Export houses: Morris & Company (meat importers), Ltd., London, England; Morris & Coinpany (meat importers), Ltd., Liverpool, Eng- land, and branches in all principal English cities; Morris Packing Company, Antwerp, Belgium; Morris Packing Company, Christiania, Norway; Morris Packing Company, Rotterdam, Holland; Morris Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— ILLINOIS 297 Packing Company, Berne, Switzerland; Morris Packing Cornpany, Hamburg, Germany; Morris Packing Company, Pans, France; Morris & Company, Havana, Cuba. Refrigeration Data by Plants: Make Chicago 4 Boyle 2 Vilter 1 Vilter 1 Vilter 1 Ball 1 Penn. Kansas City 3 Vilter 1 Penn. Oklahoma City 1 Vilter 1 Vilter 1 Vilter South Omaha 1 Vilter 1 Vilter 1 Wolf-Linde St. Joseph 2 1 1 St. Louis 2 Ball 1 Ball 1 Featherstone 2 Boyle Compression or Absorption Compression Compression Compression Compression Compression Compression Compression Compression Compression Compression Compression Comipression Compression Compression Compression Compression Compression Compression Compression Compression Compression Steam or Motor Driven Steam Steam Steam Steam Steam Steam Steam Steam Tons Rating 300 300 350 450 350 350 900 150 Steam Steam Steam Steam Electric Steam Steam Steam Steam Steam Steam Steam Steam 250 250 250 450 325 150 300 150 50 Total 2,250 1,150 750 925 500 500 100 100 150 850 Louis Pfaelzer & Sons— 3927 S. Halsted St. Railroad Chicago Tunctibn. A corporation. President, David Pfaelzer; Vice-President, Abe Pfaelzer; Secretary and Treasurer, J. L. Pfaelzer; General Super- intendent T. A. Kircher; Office Manager, Geo. Strachan; Credit De- partment Manager, John Falvey. Codes-Cross, A. B. C. -nd Bent ey^ Cattle 2 500; hogs, 3,500; sheep, 3,000. Sausage—Fresh, smoked and summer By-Products— Dried blood, tankage. Government inspec- tion Refrigeration— Two 150-ton Wolfs; brine circulatmg and direct expansion. Boiler capacity, 750 H. P. Trade Mark-"Sun. Also exports. . . E K. Pond Company— 515 W. 24th Place. A corporation. Capi- tal $i25,000; issued, $125,000. Stockholders 4. President W. S. Johnston; Secretary and Treasurer, F. Templeton; General Manager, G. C. Case. Employes, 80. Meat canners. Government inspection. ilgures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 298 THE PACKERS' ENCYCLOPEDIA CHICAGO Roberts & Oake — 45th and Racine Ave. Railroad, Chicago Junc- tion. A corporation. President, C. J. Roberts; Vice-President, G. T. McClean; Secretary, H. E. Rosner; Treasurer, C. J. Roberts. Em- ployes, 450. Hogs, 9,000. Sausage — All kinds. By-Products — Tank- age. Government inspection. Refrigeration — One 200-ton De La Vergne and one 85-ton Featherstone; direct expansion. Boiler ca- pacity, 1,050 H. P. Trade Marks — "Liberty"; "Quality"; "Puritan"; "Irish"; "Glenwood"; "Virginia"; "Oakleaf" and "Butchers' Favorite." Also exports. Rose Packing Co. — 3940-58 Normal Ave. Railroad, Chicago Junc- tion. Individual ownership. General Manager, L. A. Rose; General Sup.erintendent, G. V. Rose. Code used — Cross. Cattle, 1,000; calves, 1,000; sheep, 500. By-Products — Dried blood and tankage. Govern- ment inspection. Refrigeration — 40-ton Wolf-Linde and 30-ton Healy; direct expansion. Boiler capacity, 200 H. P. Standard Packing Co.— 3911-3919 S. Halsted St. Partnership. General Manager, Melvin F. Hirsch. Employes, 15. Cattle, 150; hogs, 100; sheep, 1,000; calves, 800. Refrigeration, 20-ton Reliance; direct expansion. Abattoir for cattle, calves, hogs and sheep. Sterling Packing Company — 3114-20 Shields Ave. A corporation. Capital, $100,000; issued, $100,000. Stockholders, 4. President and General Manager, W. A. Merryweather; Vice-President, B. R. Merry- weather; Secretary, M. V. Crosby; Treasurer, C. M. Morehouse. Employes, 30. Do not kill. Meat canncrs. Sell only to jobbers. Government inspection. Trade Mark — "Pound Sterling." Use ice for refrigeration. Also export. Strasser Packing Co.— 1446-1452 W. 47th St. Individual owner- ship. Employes, 20. Hogs, 5,000. Retail Market — One at plant. Swift & Company — U. S. Yards. (See list of plants.) A corpora- tion. Capital, $150,000,000; issued, $150,000,000. Stockholders, 50,000. President, L. F. Swift; Vice-Presidents, Edward F. Swift, Charles H. Swift, G. F. Swift, Jr., and Harold H. Swift; Secretary, C. A. Peacock; Treasurer, L. A. Carton; Consulting Superintendent, F. J. Gardner; General Superintendent, J. Burns. Employes, 60,000. Codes — Swift & Company. Capacity all plants — Cattle, 90,000; hogs, 400,000; sheep, 225,000. Products — Dressed beef, veal, pork and mutton; cured and smoked meats, lard and all packinghouse products; dressed poultry, eggs, butter and cheese. Sausage — Fresh, smoked and summer. By- Products — Dried blood, tankage, hog and chicken feed, digester tank- age, glue, gelatine, oleo oil, tallow, grease, soap, bones, horns, hoofs, casings, hides, pelts, hog hair and wool. Government inspection. Refrigeration, all plants — 18,495 tons. Ball, Vilter and Wolf machines; direct expansion, 720 tons ice daily. Boiler capacity, 72,600 H. P. Location of slaughtering plants: Andalusia, Ala.; Denver, Colo.; Moultrie, Ga. ; National Stock Yards (East St. Louis), 111.; Chicago, 111. (3 plants); Sioux City, Iowa; Kansas City, Kan.; Boston, Mass.; South St. Paul, Minn.; St. Louis and South St. Joseph, Mo.; South Omaha, Neb.; Harrison, Jersev City and Newark, N. J.; New York City, N. Y.; Cleveland, O.; Portland, Ore.; Harrisburg, Pa.; Fort Worth, Tex., and Milwaukee, Wis. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— ILLINOIS 299 Branch Houses (Wholesale Markets) — Alabama, 13; Arkansas, 5; Arizona, 3; California, S; Colorado, 5; Connecticut, 12; Delaware, 1; District of Columbia, 1; Florida, 4; Georgia, 9; Idaho, 4; Illinois, 11; Indiana, 2; Iowa, 5; Kentucky, 1; Louisiana, 6; Maine, 12; Maryland, 2; Massachusetts, 29; Michigan, 14; Minnesota, 6; Missouri, .3; Mis- sissippi, 11; Montana, 5; Nebraska, 2; Nevada, 2; JSTew Hampshire, 8; New Jersey, 18; New Mexico, 3; New York, 29; North Carolina, 16; North Dakota, 2; Ohio, 6; Oklahoma, 3; Oregon, S; Pennsylvania, 26; Rhode Island, 4; South Carolina, 9; South Dakota, 1; Tennessee, 5; Texas, 34; Utah, 1; Vermont, 8; Virginia, 11; Washington, 4; West Virginia, 6; Wisconsin, 9. Total, 381. Also exports. U. S. Packing Company — 3114 Shields Ave. A corporation. Capital, $100,000; issued, _ $100,000. Stockholders, 3. President, C. M. Morehouse; Vice-President, M. R. Crosby; Secretary and General Manager, F. F. Crosby; Treasurer, C. M. Morehouse. Employes, 18. Meat canners. Government inspection. Trade Mark — "Durham." Wilson & Co., Inc. — 4100 S. Ashland Ave. (See list of plants.) Railroad, Chicago Junction. A corporation. Capital, preferred, $12,- 000,000; common, 500,000 shares no par value; issued, $10,328,600; 202,500 com. shares no par value. President, Thomas E. Wilson; Vice- Presidents, V. D. Skipworth, Geo. H. Cowan, A. E. Petersen, A. Lowen- stein, and J. Moog; Secretary, Geo. D. Hopkins; Treasurer, W. C. Buethe; General Superintendent, Seward C. Frazee. Employes, 15,060. Codes — Private. Cable Address — "Wilson-Comp." Capacity — all plants— Cattle, 29,500; hogs, 105,000; sheep, 48,500. Sausage— Fresh, smoked and summer. By-Products — Dried blood, tankage, hog and chicken feed, and all other allied to the meat packing industry. Gov- ernment inspection. Trade Marks: Certified, Laurel, Advance, Econ- omy, Wilsco, Clearbrook, Lakeview, Majestic, Oakwood. Branch Houses — Alabama, 1; Arkansas, 2; Connecticut, 3; Dela- ware, 1; District of Columbia, 1; Florida, 3; Georgia, 5; Illinois, 7; Louisiana, 3; Maine, 3; Maryland, 1; Massachusetts, 8; Michigan, 3; Minnesota, 3; Missouri, 1; Nebraska, 1; New Hampshire, 1; New Jer- sey, 5; New York, 20; Ohio, 3; Pennsylvania, 13; Rhode Island, 1; South Carolina, 2; Tennessee, 3; Texas, 4; Vermont, 1; Virginia, 4; West Virginia, 3. Also exports. POWER AND REFRIGERATION Location of Plant Cap. of Ice Mach. in Tons of Refrig. Cap. of Electr. Genera- tors in K. W. Cap. of Boilers in Rated H. P. Cap. of Wells in Cu. Ft. "Vater pr. 24 Hrs. Tons of Ice. Mfd. per Week Aver. Tons of Coal Burned per Week Total H. P. of Electr. Motors Chicago Kansas City Oklahoma City New York Los Angeles Albert Lea Wheeling Chatham, Ont.. Can Nebraska City 2,020 1,150 800 400 200 200 250 100 300 2,533 450 Buy 75% of Current 1,300 600 Buy all Current Buy all Current 200 Buy all Current 6,052 3,500 3,200 2,100 600 536 1,016 200 1,536 2,250,000 1,700,000 1,400 1,000 2,500 1,260 925,000 None 700 140 825 560 2,100,000 140 290 95,000 30,000 Natural Ice 350 300 265 Wells not used None Natural Ice Natural Ice 55 345 5,690 1,955 1,600 790 1,163 508 385 581 Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 300 THE PACKERS' ENCYCLOPEDIA CHICAGO Vette & Zuncker — 220 N. Green St. Partnership. General Mana- ger, P. M. Zuncker. Employes, 100. Hogs, 250. Kill at Western Packing & Provision Company. Sausage — Fresh, smoked and sum- mer. Government inspection. Refrigeration — Tw^o Wolf-Lindes, 100 tons; direct expansion. Boiler capacity, 250 H. P. Trade Marks — "Winner" and "Cabin." Also exports. Wimp Packing Co.— 1127 W. 47th Place. Railroad, Indiana Har- bor Belt. A corporation. Capital, $200,000; issued, $200,000. Stock- holders, 3. President, Roy Wimp; Vice-President, Elgy Wimp; Secre- tary, Elgy Wimp; Treasurer, Roy Wimp; General Manager, M. J. Hillon; Superintendent, M. J. Hillon. Cattle, 875; calves, 125; sheep, SflO. Sausage — Fresh, smoked and summer. By-Products — Dried blood, tankage and hog and chicken feed. Government inspection. Refrigeration — 25-ton How^e and 25-ton York; brine spray system. Boiler capacity, 250 H. P. CLINTON Rimdlc Bros. DANVILLE Campbell Bros. Company — A corporation. Capital, $75,000. Presi- dent, J. B. Campbell; Secretary and Treasurer, J. Bert Phillips; Gen- eral Manager, B. F. Campbell. Ernst Packing Company — Perryville Ave. Partnership. General Manager, H. A. Ernst; General Superintendent, Andrew Hampton. Employes, 12. Cattle, 100; hogs, 250. Sausage — Fresh, smoked and summer. By-Products — Tankage, hog and chicken feed, tallow and grease. Use ice for refrigeration. Boiler capacity, 35 H. P. DECATUR Danzeisen Packing Co. — 750 S. Main St. Railroad, Illinois Cen- tral. A corporation. Capital, $50,000; issued, $50,000. Stockholders, 3. President, G. J. Danzeisen; Vice-President, Wm. Danzeisen; Sec- retary and Treasurer, O. J. Danzeisen; General Manager, Wm. Dan- zeisen; General Superintendent, O. J. Danzeisen; Slaughtering, Fred Holpp; Sausage Department, H. Michel; Curing, Lee Durbin; Ren- dering, J. Chappell; Chief Engineer, J. Mildenberger. Employes, 40. Code — Robinson.' Cattle, 100; hogs, 600; sheep, 25. Sausage — Fresh, smoked and summer. By-Products — Dried blood, digester tankage. Refrigeration — 55-ton York, 17-ton Westinghouse; brine circulating; one ton ice daily. Boiler capacity, 450 H. P. Trade Marks — Hams, "Blue Ribbon"; bacon, "Blue Ribbon"; lard, "Monogram Brand"; "Danzeisen's Digester Tankage." EAST ST. LOUIS Armour & Company. (See Chicago.) Circle Packing Co. John Cole Packing Co. Morris & Co. — (See Chicago.) Sheehcm. Packing Co. Swift & Company — (See Chicago.) United Packing Co. — Second St. and Exchange Ave. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— ILLINOIS 301 EAST ST. LOUIS East Side Packing Co.— 1250 N. 2nd St. Railroad, P. C. C. & St. L. A corporation. Capital, $1,020,000; issued, $850,000. Stock- holders: President, Frank A. Hunter; Vice-Presidents, W. L. Hadley and Chas. I. Coy; Secretary, E. J. Delmore; Treasurer, Joseph Nebel; General Manager, Frank A. Hunter; General Superintendent, John Dreier; Plant Manager, Joseph Nebel. Employes, 350. Codes — Cross. Cattle, 500; hogs, 6,000. Sausage — Fresh, smoked and summer. By- products — Tankage. Government inspection. Refrigeration — One 350-ton Frick and one 250-ton Ball; brine circulating, direct expansion and brine spray systems. 200 tons ice daily. Boiler capacity, 1,250 H. P. Trade Marks — "Trophy," "I. X. L." and "East Side." Also exports. ELGIN Kerber Packing Company — 56 Grove Ave. A corporation. Capi- tal, $430,000; issued, $380,000. President and Manager, C. A. Kerber; Vice-President, J. A. Russell; Secretary and Treasurer, Alice Kerber. JACKSONVILLE Powers-Begg & Co. — Johnson and Center Sts. Railroad, Wabash. A corporation. Capital, $150,000; issued, $150,000. Stockholders, 7. President, Isaac S. Powers; Secretary, Fred Begg; Treasurer, Fred Begg. Employes, 62. Codes — Cross and Robinson. Cattle, 200; hogs, 2,000. Sausage — Fresh and smoked. By-Products — Tankage. Gov- ernment inspection. Refrigeration — 50-ton Frick; brine circulation. Boiler capacity, 300 H. P. Also exports. MADISON Frangoulis, John G. — 1039 Greenwood St. Illinois Packing Co. MILAN Milan Produce Co. — Railroad, C. R. I. & P. A corporation. Capi- tal, $100,000; issued, $88,000. Stockholders, 14. President, Matthew Plunkett; Secretary, Lee Plunkett; Treasurer, Matthew Plunkett; General Manager, C. A. Williamson; General Superintendent, M. F. Mullins. Employes, 22. Cattle, 100; hogs, 200; sheep, 50. Sausage — Fresh, smoked and summer. By-Products — Tankage. Refrigeration — 25-ton York; brine circulating. Boiler capacity, 60 H. P. Trade Mark, "Rock River Brand." Retail Markets — 4 in Rock Island, 111. MOUNT CARMEL Wabash Valley Packing Co, OTTAWA Illinois Farmers' Packing Co. — First and Mulberry Sts. Railroad, C. R. I. & P. A corporation. Capital, $750,000; issued, $600,000. Stockholders, 1,667. . President, John Eclcbart; Vice-Presidents, Geo. A. Broman and Elmer Quinn; Secretary and Treasurer, Edw. T. Ryan; General Superintendent, Arthur Krause. Employes, 65. Code — Cross. Cattle, 100; hogs, 1,200. Sausage — Fresh and smoked. By-Products — Tankage. Government inspection. Refrigeration — Two 15-ton Larson and one 20-ton York. Trade Mark — "Golden Rod Brand." Retail Markets — Ottawa, Peru, Princeton, Geneseo and Streator, Illinois. QUINCY Quincy Packing Co. ROCK FALLS ' • Pippert Bros. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 302 THE PACKERS' ENCYCLOPEDIA PEORIA Godel, E., & Sons, Inc.— A corporation. Capital, $100,000. Presi- dent, E. J. Cashin; Vice-President, Phoebe B. Buehler; Secretary and Treasurer, H. D. Freeman. McDonough Packing Company — Foot of Sanger St. Partnership, Edward J. McDonough and Chas. T. McElwee. Wilson Provision Co. — Foot of South St. Railroad, Peoria & Pekin Union. A corporation. Capital, $200,000; issued, $200,000. Stockholders, 5. President, Everett W. Wilson; Vice-President, E. R. Wilson; Secretary, Wm. F. Schmidt; Treasurer, F. L. Wilson; Gen- eral Manager, F. L. Wilson; General Superintendent, H. F. Siebert; Sales Manager, J. L. Richart. Employes, 175. Code — Cross; code word, "Wilsonrob." Cattle, 350; hogs, 3,500. Sausage — Fresh and smoked. By-Products — Dried blood and tankage. Government in- spection. Refrigeration — 85-ton Vilter and 60-ton Hercules; brine cir- culating and direct expansion. Boiler capacity, 450 H. P. Trade Marks — Hams, "Premier" and "Ideal"; bacon, "Premier, "Ideal" and "Oxford"; lard, "Premier," "Ideal" and "Oxford." Branches — 1545 Winder St., Detroit, Mich. Also exports. ROCK ISLAND M. R. Thackaberry Co. INDIANA ANDERSON Anderson Dressed Beef Company — Partnership. Charles W. Phillips and Wm. Grancey. Hughes-Curry Packing Company. BATESVILLE Michael Benz. CONNERSVILLE John Ringloff. Geo. E. Brown— R. R. No. 9. CLINTON Clinton Packing Co. DECATUR Fred Mutschler Packing Co. — Partnership. Employes, 25. Cattle, 25; hogs, 200. Sausage — Fresh, smoked and summer. By-Products — Tankage. Refrigeration — 25-ton Wolf-Linde; brine circulating; ten tons ice daily. Boiler capacity, 300 H. P. Retail Market — 219 W. Monroe St., Decatur, Indiana. ELWOOD J. P. Downs. Elwood Packing Co. (Also own Federal Packing Co., Anderson, Indiana.) EVANSVILLE Henry Daudistel. Capital, $25,000. Evansville Packing Co. — Morgan Ave. and Harriet St. Railroads, Chicago & Eastern Illinois and Belt. A corporation. Capital, $300,- 000; issued. $300,000. Stockholders, 10. President, M. Mannheimer; Vice-President, Lee Rosenbaum; Secretary, Leon Siegel; Treasurer, M. Mannheimer; Assistant Treasurer, Wm. A. Michel; General Mana- Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— INDIANA 303 ger, M. Mannheimer; General Superintendent, J. Henry Michel. Employes, 150. Codes — Cross and Robinson; cable code wora, "Epacko." Cattle, 500; hogs, 7,500; sheep, 1,000. Sausage— Fresh, smoked and summer. By-Products— Dried blood, tankage, hog and chicken feed. Government inspection. Refrigeration — 190-ton York; direct expansion; six tons ice daily. Boiler capacity, 850 H. P. Trade Marks — Hams, "Smile-Boy"; bacon, "Smile-Bov"; lard, "Smile-Boy" and "Hoosier"; sausage, "Smile-Boy." Branch Houses — Birmingham, Ala.; Montgomery, Ala., and Atlanta, Ga. Also exports. Newman's Pork Houses, Inc. — 209 3rd Ave. Railroad, Belt. A corporation. President, Samuel G. Newman, Jr.; General Superin- dent, Russell Newman. Employes, 10. Hogs, 300. By-Products — Tankage and grease. Refrigeration — 10-ton Creamery Package and 8-ton Barber; direct expansion. Boiler capacity, 20 H. P. Trade Marks — "Cherry Red" and "Our Own Make, Absolutely Pure Hog Lard." Retail Markets — Five in Evansville. Schmadel Packing & Ice Company — ^Fulton Ave. Railroad, Illi- nois Central. A corporation. Capital, $250,000; issued, $70,000. Stockholders, 4. President, Henry Schmadel; Vice-President' and General Manager, John Schmadel; Secretary and Treasurer, Tony Schmadel; General Superintendent, Henry Schmadel. Employes, 40. Cattle, 150; hogs, 360; sheep, 60. Sausage — Fresh and smoked. By- Products — Dried blood and tankage. Refrigeration — Three 120-ton Frick; direct expansion. 35 .tons ice daily. Boiler capacity, 450 H. P. FORT BRANCH Peter Emge & Sons^ — Partnership. Stockholders, 3. President, Peter Emge; Junior Partners, Oscar Emge and Ralph Emge. Em- •ployes, 15. Cattle, 75; hogs, 300. Sausage — Fresh and smoked. By-Products — Tankage and hog feed. Refrigeration — One 10-ton York and one 15-ton Automatic. Boiler capacity, 50 H. P. Retail Markets — One at Fort Branch. FORT WAYNE Fred Eckart Packing Company — 1825 W. Main St. A corpora- tion. Capital, $100,000. President, Fred Eckart; Secretary, Treas- urer and Manager, Henry Eckart. Retail Market at 1827 W. Main Street. Laurents & Hartshorn Packing Co. — Dwenger Ave. Railroad, Nickel Plate. Partnership, Alexander Laurents and C. E. Harts- horn. Employes, 32. Cattle, 100; hogs, 500; sheep, 100. Sausage — Fresh and smoked. By-Products — Tankage and hog feed. Refrigera- tion — 25-ton York, 35-ton Frick; brine circulating and direct expan- sion. Boiler capacity, 300 H. P. GARY Tittle Bros. Packing Co. INDIANAPOLIS Armour & Company — W. Ray and Dakota Sts. (See Chicago.) Crescent Packing Co. — Gardner's Lane and White River. F. HUgemeier & Bro.— 519 W. Raymond St. Indianapolis Dressed Beef & Provision Co. — Railroad, Illinois Central. Cattle, 200; hogs, 500; calves and lambs, 100. Moore & Co. — Union Stock Yards. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 304 THE PACKERS' ENCYCLOPEDIA INDIANAPOLIS Brown Brothers — 534 West Ray St. Railroad, Pennsylvania. A corporation. Capital, $200,000; issued, $150,000. President, Sam Brown; Vice-President, A. B. Brown; Secretary, Edwin C. Weir; Treasurer, L. J. Brown. Employes, 70. Cattle, 500; hogs, 400. Sausage — Fresh and smoked. By-Products — Tankage, hog and chicken feed. Government inspection. Refrigeration — 75-ton Vilter, 35-ton Wilson; brine circulating and direct expansion. Boiler capac- ity, 300 H. P. Trade Mark— "Wild Rose." Indianapolis Abattoir Co. — Morris and Drover Sts. Railroad, Indianapolis Union. A corporation. Capital and surplus, $2,000,000. President, Thomas Mooney; Vice-Presidents, Henry Rauh, E. C. Merritt and W. H. AUerdice; Secretary, W. G. Axt; Assistant Secre- tary, T. J. Killilea; Treasurer, J. A. Thompson; Assistant Treasurer, D. W. AUerdice; General Manager, E. C. Merritt; General Superin- tendent, W. H. AUerdice. Emploves, 1,000. Codes — Cross, Robinson, Utility and private. Cattle, 3,000;' hogs, 15,000; sheep, 3,000. Sausage — Fresh, smoked and summer. By-Products — Tankage, tallow, grease, oleo oil, oleo stearine, hides, hog hair and casings. Government in- spection. Refrigeration — Brine and direct expansion. Trade Marks — "Favorite." Branch Houses — New York City, Rochester, N. Y., and New Haven, Conn. Kingan & Co., Inc. — Blackford and Maryland Sts. Railroad, White River (Private terminal). A corporation. Capital, $5,500,000; issued, $4,923,520. President, James S. Raid; Vice-Presidents, John M. Shaw, John R. Kinghan and William R. Sinclair; Secretary, A. M. McVie; Treasurer, Robert S. Sinclair; General Superintendent, Wm. H. Patrick. Employes, 3,500. Codes — Bentleys, Cross and private; code word — -"Kingans Indianapolis." Cattle, 4,000; hogs, 45,000; sheep, 2,000. Sausage — Fresh, smoked and sum- mer. By-Products — Tankage and hog and chicken feed. Gov- ernment inspection. Refrigeration — One 400-ton Ball, 8 Balls totaling 350 tons, one 300-ton York, one ISO-ton Frick, one 100- ton Ball and one 50-ton Frick; brine circulating, brine soray and direct expansion. 90 tons ice daily. Boiler capacity, 6,700 H. P. Trade Marks — Hams, "Reliable" and "Indiana"; bacon, "Reliable," "Indiana" and "Lily"; lard, "Reliable" and "Indiana"; compound, "Sea Foam." Branch Houses — Richmond, Va., New York City, San Fran- cisco, Cal., Baltimore, Md., Washington, D. C, Philadelphia, Pa, Pittsburgh, Pa., Atlanta, Ga., Harrisburg, Pa., Norfolk, Va., Jackson- ville, Fla., Tampa, Fla., Columbus, Ohio, Syracuse, N. Y. Retail Mar- kets — One at Indianapolis plant. Also exports. Meier Packing Co. — 577 W. Ray St. Railroad, Pennsylvania. A corporation. _ Capital, $110,000; issued, $91,900. Stockholders, 12. President, Lewis Meier; Vice-President, Edmund Dietz; Secretary, Alonzo E. Schmidt: Treasurer, Bernard E. O'Connor; General Mana- ger, Lewns Meier; General Superintendent, Jos. E. Mayer. Employes, 45. Hogs, 400. Sausage — Fresh and smoked. By-Products — Tankage. Refrigeration — 38-ton Triumph and 12-ton Frick; brine circulating and direct expansion. Boiler capacity, 200 H. P. Trade Mark — "Old Fashion." Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— INDIANA 305 Riverview Packing Co. — Kentucky Ave. and White River. Part- nership. General Manager, H. G. Bills. Employes, 30. Cattle, 125; hogs, 1,500; sheep, 300. Sausage — Fresh, smoked and summer. By- products — Dried blood, tankage, hog and chicken feed. Refrigeration — 20-ton United and 10-ton York; brine circulating and direct expan- sion. Boiler capacity, SO H. P. Trade Marks — "Victory" and "River- view." Retail Market — 341-3 E. Washington St., Indianapolis, Ind. Frank Schussler Packing Company. United Butchers, Inc. — 621 W. Ray St. A corporation. Capital, $100,000; issued, $95,800. Stockholders, 104. President, C. W. Sed- wick; Vice-President, D. B. Darnell; Secretary, L. H. McMurray; Treasurer, John Powell; General Manager, Pat Mallon; General Superintendent, Wm. Mallon. Employes, 7. Cattle, 300; hogs, 600; sheep, 600. By-Products — Tankage. Refrigeration — 20-ton York; direct expansion. Boiler capacity, 70 H. P. Worm & Company — Ray & Dakota Sts. Railroad, Pennsyl- vania. A corporation. Capital, $300,000; issued, $290,000. Stock- holders, 124. President, A. R. Worm; Vice-President, G. H. Evans; Secretary, L. S. Peterson; Treasurer, C. M. Jensen. Employes, 200. Codes — ^Cross. Cattle, 300; hogs, 200; sheep, 200. Sausage — Fresh, smoked and summer. By-Products — Tankage, hog and chicken feed. Refrigeration — 55-ton Triumph; direct expansion. Trade Marks — "Crown," "Hoosier" and "Special." LAFAYETTE Dryfus Packing & Provision Co. — 1st and Ellsworth Sts. LOGANSPORT W. C. Routh & Co.— Cliffe Drive. Railroad, Pennsylvania. A corporation. Capital, $350,000; issued, $287,400. President, W. L. Fernald; Vice-President, J. A. Geyer; Secretary and Treasurer, Jno. A. Geyer; Assistant Secretary, F. R. Metherd; General Manager, F. R. Neflf. Employes, 60. Code— -Cross. Cattle, 100; hogs, 5,000; sheep, 100. Sausage — Fresh, smoked and summer. By-Products — Dried blood, tankage, hog and chicken feed. Government inspection. Refrig- eration — One 100-ton and one 40-ton Triumph; brine circulating and direct expansion. Boiler capacity, 110 H. P. Trade Marks — Hams, "Quail" and "Wabash"; bacon, "Mayflower," "Quail" and "Wabash"; lard, "Anchor," "Quail"; sausages, "Ruco." Retail Mar- kets — Standard Market, 310 E. Broadway, Logansport, Ind. Also exports. MADISON Pearl Packing Co., Inc.— 710-717 N. West St. Railroad, Pitts- burgh, Cmcmnati, Chicago & St. Louis. A corporation. Capital, $170- 000; issued, $50,000. Stockholders, 5. President, Gus Yunker; Vice- President, R. Yunker; Secretary and Treasurer, Leo J. Yunker; Gen- eral Manager, R. Yunker; General Superintendent, Leo J. Yunker Employes, 35. Cattle, 15; hogs, 300; calves, 300. Sausage— Fresh and smoked. By-Products — Dried blood, tankage, hog and chicken feed and fertilizer. Government inspection. Refrigeration — One 70-ton and one 15-ton Frick; brine circulating; 25 tons ice daily. Boiler ca- pacity. 240 H. P. Trade Mark— "Pearl." Retail Market— One at Madison, Ind. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 306 THE PACKERS' ENCYCLOPEDIA MARION Ballard Packing Co. — A corporation. Capital, $50,000; issued, $50,000. Stockholders, 8. President, J. M. Ballard; Vice-President, A. J. Ballard; Secretary and Treasurer, Otto Small; General Mana- g-er, Otto Small; General Superintendent, F. C. Lenfesty. Employes, 60. Cattle, 150; hogs, 750; sheep, 50. Sausage — Fresh and smoked. By-Products — Tankage. Refrigeration — One 30 and one 20-ton Frick; brine spray system. Boiler capacity, 250 H. P. Faulkner-Burge Packing Co. MISHAWAKA Major Brothers Packing Co. — Logan St. Railroad, New York Central. A corporation. Capital, $100,000; issued, $100,000. Stock- holders, 10. President, A. J. Major; Vice-President, Fred Major; Secretary, M. B. Cone; Treasurer, F. T. Major; General Manager, A. J. Major; General Superintendent, R. G. Denton. Employes, 50. Cattle, 200; hogs, 1,000; sheep, 100. Sausage — Fresh, smoked and summer. By-Products — Dried blood, tankage, and fertilizer. Refrig- eration — 38-ton Vilter; brine circulating. Boiler capacity, 300 H. P. Trade Mark — "Select Brand." MUNCIE Kuhner Packing Co. — N. Elm and 13th Sts. Railroad, Lake Erie & Western. A corporation. Capital, $30,000; issued, $30,000. Stockholders, 4. President, Henry C. Kuhner; Vice-President, Gotlip C. Kuhner; Secretary and Treasurer, Frank G. Kuhner; General Mana- ger, Henry C. Kuhner. Employes, 50. Cattle, 120; hogs, 1,200; sheep, 120. Sausage — Fresh and summer. By-Products — Tankage. Refrig- eration — One 25-ton York and one 75-ton De La Vergne; brine cir- culating; 45 tons ice daily. Boiler capacity, 300 H. P. PERU Peru Packing Co. PORTLAND Geo. Earhart Packing Company. RICHMOND Anton Stolle & Sons — 40 Liberty St. Railroads. C. & O. and Pennsylvania. A corporation. Capital, $100,000; issued, $75,000. Stockholders, 4. President, Anton Stolle; Vice-Presidents, Anthony Stolle and William Stolle; Secretary and Treasurer, Joseph Stolle; General Manager, Anton Stolle; General Superintendent, Anton Stolle. Employes, 20. Cattle, 45; hogs, 225. Sausage — Fresh and smoked. By-Products — Tankage and hog feed. Government inspection. Refrigeration — 15-ton Cleveland, 35-ton Frick; brine circulating. Boiler capacity, 200 H. P. Trade Mark — "Richmond Rose." Peter Packing Co. Chas. Flaitz. C. P. Sindlinger. SEYMOUR SHELBYVILLE THORNTON Swine Breeders Pure Serum Co. — Slaughterers. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— INDIANA 307 TERRE HAUTE Ehrmann & Co. — 4th and Ohio Sts. A corporation. Capital, $100,000; issued, $50,000. Stockholders, 4. President, C. H. Ehrmann; Vice-President, W. A. Elliott; Secretary, C. R. Huble; Treasurer, W. A. Elliott; General Manager, C. H. Ehrmann; General Superin- tendent, W. A. Elliott. Employes, 24. Cattle, 150; hogs, 500; sheep, 50. Sausage — Fresh, smoked and summer. Refrigeration — 12-ton Barber; direct expansion. Boiler capacity, SO H. P. Trade Mark — "Red, White and Blue." Retail Markets — One in Terre Haute, Indiana. Home Packing & Ice Co. — 1st and Chestnut Sts. Railroad, Big Four. A corporation. Capital, $125,000: issued, $125,000. Stockhold- ers, 20. President, John McFall; Vice-President, Isaac Powers; Secretary and Treasurer, J. D. Royer; General Manager, Isaac Powers; General Superintendent, C. A. Congleton; Sales Manager, H. J. Larison. Employes, 250. Codes — ^Cross. Cattle, 100; hogs, 3,500. Sausage — Fresh and smoked. By-Products — Dried blood, tank- age, hog and chicken feed. Government inspection. Refrigeration — 300-ton Vogt; brine circulating; 100 tons 'ice daily. Boiler capacity, 1,050 H. P. Trade Marks — "Dependable" and "Wabash." Also ex- ports. • J Terre Haute Abattoir & Stock Yards Co. Valentine & Co. — Wabash Ave. A corporation. Capital, $50,000; issued, $24,000. Stockholders, 10. President, Harvey Valentine; Secretary, I. T. McGlove; Treasurer, Edna Valentine. Employes, 15. Cattle, 75; hogs, 200; sheep, 30. Sausage — Fresh and smoked. By- Products — Tankage. Refrigeration — 35-ton De La Vergne; direct ex- pansion. Boiler capacity, 200- H. P. VINCENNES C. B. O'Donnell — Slaughterer. Canned meat products. WABASH Wabash Packing Co. — North Cass St. A corporation. Capital, $10,000. Stockholders, 4. President and Secretary, Karl P. Albes; Vice-President and Treasurer, John S. Williams. Cattle, 100; hogs, 150. Sausage — Fresh, smoked and summer. By-Products — Tankage. IOWA ALBIA Albia Packing Co. — A corporation. Capital, $150,000; issued, $60,200. Stockholders, 76. President, C. W. Monroe; Vice-President, C. R. Springer; Secretary, Dorothy Monroe; Treasurer, Samuel Cooper; General Manager and Superintendent, C. W. Monroe. Employes, 21. Cattle, 90; hogs, 300. Sausage — Fresh, smoked. By-Products — Dried blood, tankage, hog and chicken feed. Refrigeration — 10-ton Brecht; brine tank system. Boiler capacity, 100 H. P. CEDAR RAPIDS T. M. Sinclair & Co., Ltd.— South 3rd St. Railroads, Chicago & North Western, Chicago, Rock Island & Pacific, Chicago, Milwaukee & St. Paul, and Illinois Central. A corporation. Capital, $1,500,000; Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 308 THE PACKERS' ENCYCLOPEDIA issued, $1,300,000. President, R. S. Sinclair; Vice-President, A. C. Sin- clair; Secretary, J. H. Johnson; Treasurer, R. S. Sinclair; General Man- ager, R. S. Sinclair; General Superintendent, B. S. Church. Codes — Rob- inson and Cross. Cattle, 900; hogs, 24,000. Sausage — Fresh, smoked and summer. By-Products — Tankage, hog and chicken feed, commercial and high protein tankage. Government inspection. Refrigeration — One 250-ton Vilter, three 100-ton De La Vergne, one 150-ton Carbon- dale and one 100-ton Carbondale; brine circulating, direct expansion and brine spray systems; 70 tons ice daily. Boiler capacity, 2,920 H. P. Trade Marks — Hams, "Fidelity" and "Cedar Rapids"; bacon, "Fi- delity" and "Cedar Rapids"; lard, "Fidelity" and "White Frost"; com- pound, "Frosto." Branches — New York City, Boston, Mass., Portland, Oregon, and Seattle, Wash. Also exports. DAVENPORT Davenport Slaughtering & Rendering Co. Kohrs Packing Co. — 1337 W. 2nd St. Railroads, Chicago, Rock Island & Pacific, Chicago, Milwaukee & St. Paul and Chicago, Burling- ton & Quincy. A corporation. Capital, $1,000,000; issued, $730,000. Stockholders, 305. President, W. H. Gehrmann; Vice-President, John J. Kohrs; Secretary and Treasurer, Frank Kohrs; General Manager, W. H. Gehrmann. Employes, 160. Code — Cross. Hogs, 3,500. Sau- sage — P'resh, smoked and summer. By-Products — Dried blood, tank- age, coil dried hair and grease. Government inspection. Refrigera- tion — 130 and 90-ton Triumphs; direct expansion; five tons ice daily. Boiler capacity, 600 H. P. Trade Marks — Hams, "Crown"; bacon, "Crown" and "Arsenal"; lard, "Crown," "Arsenal" and "Pure." DES MOINES Iowa Packing Co. — 18th and Maury Sts. Railroad, Chicago, Rock Island & Pacific. A corporation. Capital, $5,000,000; issued, $2,282,- 500. Stockholders, 2,017. President, F. T. Fuller; Vice-President, W. S. Hazard, Jr.; Secretary and Treasurer, Carl Muelhaupt; General Su- perintendent, H. D. Barrett; General Manager, F. T. Fuller; Sales Manager, W. G. Glenn. Employes, 480. Codes — Cross; cable code word, "Callfull." Cattle, 600; hogs, 12,000. Sausage — Fresh and smoked. By-Products — Dried blood, tankage and hog feed. Govern- ment inspection. Refrigeration — 150-ton Vilter, 75-ton Vilter, 50-ton Hercules; brine circulating and brine spray. Boiler capacity, 600 H. P. Trade Marks — Hams, "Old Homestead"; bacon, "Old Homestead"; lard, "Lotus" and "Old Homestead"; compound, "Ipaco"; also "Full- er's Hog Digester." Meat Specialties — "Old Homestead" boiled hams and sausage. Also exports. DUBUQUE Bclsky Packing Co. Frith Union Slaughter House. Geo. C. Rath & Sons — Cor. 12th St. and Central Ave. Partner- ship. Capital, $10,000; issued, $10,000. Employes, 8. General Man- ager, S. J. Rath. Sausage, fresh pork, beef, veal, lamb, poultry and produce. Refrigeration — 5-ton Creamery Package; direct expansion. Trade Mark — "Alpine." Retail Markets — One at 12th and Central Ave., Dubuque. John Strobel & Sons. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. J PACKERS— IOWA 309 Corn Belt Packing Co. — 3200 Jackson St. A corporation. Capi- tal, $3,750,000; issued, $1,950,000. Stockholders, 1,857. President, F. N. Kretschmer; Vice-President, J. H. J. Stutt; Treasurer, F. N. Kretschmer; Secretary and General Manager, H. S. Rice; General Superintendent, W. C. Bower. Employes, 300. Codes — Cross; code word, "Corn Belt." Cattle, 950; hogs, 25,000; sheep, 600. Sausage — Fresh and smoked. By-Products — Dried blood, tankage, hog and chicken feed, oleo stock, edible tallow, white, yellow and brown grease. Government inspection. Refrigeration — Two 100-ton Vilters, one 135-ton Ball and one 2^-ton Clinton; direct expansion; 40 tons ice daily. Boiler capacity, 935 H. P. Trade Marks — "Corn Belt" and "Julien." Retail Markets — One at plant. Also exports. Dubuque Packing Co. — 16th and Cedar Sts. A corporation. Capi- tal, $400,000; issued, $166,900. Stockholders, 24. President, E. J. Beach; Vice-President, C. B. Beach; Secretary and Treasurer, Chris. Schmitt; General Manager, C. Schmitt; General Foreman, Geo. A. La Prell. Employes, 60. Codes — Cross. Hogs, 1,200. Sausage — Fresh, smoked and summer. By-Products — Fertilizer. Government inspection. Refrigeration— 50-ton Vilter and 25-ton De La Vergne; direct expansion. Trade Marks — Hams, "Ruby"; lard, "Our Best" and "Family." Retail Market — One at plant. FORT DODGE Fort Dodge Serum Company — Slaughter for serum only. Wahkonsa Packing Company — A corporation. A subsidiary of the Fort Dodge Serum Company. Capital, $1,000,000; issued, $376,700. Stockholders, 71. President, D. E. Baughman; Vice-President, W. W. Bowen; Secretary, H. J. Shore; Treasurer, S. N. Magowan; General Manager, D. E. Baughman; General Superintendent, J. C. Schultz. Employes, 75. Hogs, 300. By-Products— Tankage. Refrigeration — 8-ton Creamery Package, 20-ton Baker Ice; brine tank and expansion coils. Boiler cvapacity, 145 H. P. MASON CITY Jacob E. Decker & Sons Co., Inc. — Fifteenth St. Railroad, Minne- apolis & St. Louis. A corporation. Capital, $3,000,000; issued, $2.- 000,000. Stockholders, 500. President, Jay E. Decker; Vice-President, Fred G. Duffield; Secretary, E. S. Selby; Treasurer, George H. Harrer; General Manager, Jay E. Decker. Employes, 700. Codes — Cross and A. B. C, 5th Edition. Cattle, 350; hogs, 15,000. Sausage — Fresh and smoked. By-Products — Dried blood, tank- age, hog and chicken feed. Government inspection. Refrigera- tion — one 250 and one 125-ton Vilter; brine circulating, direct expan- sion and brine spray systems. Boiler capacity, 1,200 H. P. Trade Marks — Hams, "lowana" and "Midland"; bacon, "lowana," "Midland," "Iowa" and "Pigmy"; lard, "Magnet" and "Snow." Branches — Min- neapolis and Duluth, Minn.; Texarkana, Dallas and Tyler, Texas. Also exports. MUSCATINE Farmers' Mutual Packing Co. — Corporation. Capital, $6,000,000- issued, $500,000. Stockholders, 340. President, Geo. B. Stapp; Vice- President, J. Nevin Witmer; Treasurer, R. S. McNutt; Secretary, E. A. Davis. Cattle, 300; hogs, 1,800. (Plant not completed, April, 1922.) Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY HILLING CAPACITY. 310 THE PACKERS' ENCYCLOPEDIA MUSCATINE C. E. Richard & Sons— 213 W. 2nd St. Railroads, Chicago, Ropk Island & Pacific and Chicago, Milwaukee & St. Paul. Partnership. Employes, 25. Cattle, 200; hogs, 600. Sausage — Fresh, smoked and summer. By-Products — Tankage. Refrigeration — Three 10-ton, one 3-ton, two 2-ton Brechts; direct expansion. Boiler capacity, 130 H. P. Trade Marks — Hams, "Rich"; bacon, "Rich"; lard, "Muscatine." One wholesale and one retail market in Muscatine. OTTUMWA John Morrell & Co. — Hayne St. and Iowa Ave. Railroads, Chi- cago, Burlington & Quincy, Chicago, Rock Island & Pacific, Chicago, Milwaukee & St. Paul, ?.nd Wabash. A corporation. President, T. Henry Foster; Vice-President, W. H. T. Foster; Treasurer, M. T. McClelland; Secretary, George M. Foster; General Manager, T. Henry Foster; General Superintendent, E. Manns; General Sales Manager, M. T. McClelland. Employes, 2,500 to 2,700. Codes— Morrell, A. B. C. and Western Union, Cross and Robinson. Cattle, 2,000; hogs, 35,000. Fresh beef, pork and veal; hams, bacon and lard; canned foods, etc. Sausage — Fresh, smoked and summer. By-Products — Tankage, hog and chicken feed, hair; oils, greases, tallows, stearine; bones, glue stock, oleo, "Yorkshire" meat meal. Government inspection. Refrig- eration — One 500-ton Ball, one 250-ton De La Vergne, one 200-ton Penn. Iron Works, one 150-ton Vilter, one 75-ton Arctic and one 50-ton Arctic at Ottumwa; three 500-ton Balls at Sioux Falls; one 25-ton Frick at Memphis, Tenn.; one 20-ton York at Philadelphia; one 12-ton York at St. Paul, Minn.; one 10-ton Automatic at Memphis, Tenn.; one 8- ton York at Mobile, Ala.; one 8-ton Automatic at New York City; one 6-ton York at Aberdeen, S. D.; one 6-ton Arctic at Duluth, Minn.; and one 6-ton York at Minneapolis, Minn.; 120 tons ice daily. Boiler ca- pacity, 4,050 H. P. Trade Marks — Hams, "Morrell's Pride," "Eureka"; bacon, "Morrell's Pride," "Comet," "Wapello" and "Frontier"; lard, "Morrell's Pride," "Snow Cap," "Ye Olden Style" and "Red Letter Lard"; cheese, "Yorkshire Farm Full Cream"; mince meat, "Mor- rell's Pride." Branch Houses — 310 3rd Ave., S. E., Aberdeen, S. D.; 75-77 Commercial St., Boston, Mass.; 616 Cherry St., Des Moines, Iowa; 108 W. Michigan Ave., Duluth, Minn.; Roberta St. & Great Northern Railway, Fargo, N. D. ; Beatrice Creamery Bldg., Lincoln, Neb.; 821 Traction Ave., Los Angeles, Cal.; 30-36 Beale Ave., Memphis, Tenn.; 207 5th St., N., Minneapolis, Minn.; 120-122 N. Water St., Mobile, Ala.; 620-628 W. 36th St., New York City; 816-820 Noble St., Philadelphia. Pa.; 352 E. 6th St., St. Paul, Minn.; 107-109 N. West St., Syracuse, New York. Retail Markets — One in Ottumwa, Iowa. Motor trucks, 54; tonnage, 96 tons. Also exports. (See Sioux Falls, S. D.) PERRY Hausserman Packing Company. SIOUX CITY Armour & Company. (See Chicago.) Cudahy Packing Co. (See Chicago.) Midland Packing Company. Smith Bros. Packing Company. Swift & Company — 615 S. Chambers St. (See Chicago.) Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— IOWA 311 Sacks Bros. Packing Co. — A corEoration. Capital, $50,000; issued, $37,000. Stockholders, 4. President, A. I. Kay; Vice-President, R. Sacks; Secretary and Treasurer, A. I. Sacks; General Manas^er, A. I. Sacks; General Superintendent, Geo. Perley. Cattle, 125. Sausage — Fresh and smoked. Refrigeration — 12-ton Baker; direct expansion. Boiler capacity, 50 H. P. Trade Mark — ^"Sacks Royal." WATERLOO Rath Packing Co. — Elm and Sycamore Sts. Railroad, Illinois Central. A corporation. Capital, $2,000,000; issued, $1,300,000. Presi- dent, J. W. Rath; Vice-President, F. J. Fowler; Secretary and Treas- urer, E. F. Rath; General Managers, J. W. Rath and E. F. Rath; General Superintendent, John Morris; Assistant Superintendent, A. D. Donnell. Employes, 500. Codes— Cross. Cattle, 600; hogs, 12,000. Sausage — Fresh and smoked. By-Products — Dried blood, tankage, hog and chicken feed. Government inspection. Refrigeration — Three 350-ton Wolf-Lindes; brine circulating, direct expansion and brine spray systems; 30 tons ice daily. Trade Marks — Hams, "Black Hawk" and "Cedar Valley"; bacon, "Black Hawk," "Cedar Valley" and "Water- loo"; lard, "Black Hawk," "Snow Flake" and "Cedar Valley." Branches — Des Moines, Iowa, and Galesburg, 111. Selling agencies in all large cities. Also exports. KANSAS ARKANSAS CITY Henneberry & Co. — South Summit Blvd. Railroad, Atchison, Topeka & Santa Fe. A corporation. Capital, $100,000; issued, $100,000. Stockholders, 6. President, Richard T. Keefe; Vice-President, Geo. T. Bacostow; Secretary and Treasurer, A. E. Le Stourgeon; General Manager, Richard T. Keefe; General Superintendent, C. W. Brooks. Employes, 85. Codes — Cross and Robinson; code word, "Henneberry." Cattle, 75 to 100; hogs, 500 to 800. Sausage — Fresh and smoked. By- Products — Dried blood, tankage, hog feed, yellow and brown grease. Government inspection. Refrigeration — 6S-ton Carbondale and 50-ton Vogt; brine circulating; 35 to 40 tons ice daily. Boiler capacity, 300 H. P. Trade Marks — "Ark" and "Sweet Clover." Retail market at plant. Also exports. FRONTENAC Menghini Brothers. HUTCHINSON George Kaiser Packing Co. — 81 N. First St. Wilson & Company — Adams, Osage, Baird and Railroad. (See Chicago.) Winchester Packing Company — Partnership. C. S. Winchester and J. H. Hadsall. McArthur Packing Company — A corporation. Capital, $500,000; issued, $123,000. Stockholders, 30. President, V. E. McArthur; Vice- President, T. M. Madden; Secretary, F. B. Baylor; Treasurer, V. E. McArthur. Employes, 40. Cattle, 150; hogs, 250. Sausage — Fresh and smoked. By-Products — Tankage. Refrigeration — 100-ton Vogt and 60-ton Frick; brine spray; 50 tons ice daily. Boiler capacity, 300 H. P. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 312 THE PACKERS' ENCYCLOPEDIA lOLA Fryer Brothers — Slaughterers. KANSAS CITY Armour & Company — Joy, Central and James Sts. (See Chicago.) Jos. Baum Packing Co. — Third and Central Sts. Railroad, Kansas City Southern. Individual ownership. Employes, 35. Slaughters only beef and sheep. Government inspection. Refrigeration — 16-ton York; brine circulating and direct expansion systems. Boiler capacity, 15 H. P. Cochrane Packing Co. — Central and Water Sts. Railroad, Mis- souri Pacific. A corporation. Capital, $600,000; issued, $60,000. Stock- holders, 5. President, James F. Cochrane; Vice-President, L. U. Faulkner; Secretary and Treasurer, Chas. Row^ett; General Manager, James F. Cochrane; Superintendent, L. U. Faulkner. Em- ployes, 75. Cattle, 600; hogs, 1,800; sheep, 600. Sausage — Fresh, smoked and summer. By-Products — Tankage and hog and chicken feed. Government inspection. Refrigeration — 10-ton York; brine circulation. Boiler capacity, 140 H. P. Trade Mark — "Velvet." Drovers Packing Co. — Fifth St. and Kaw River. Railroad. Kansas City Southern. A corporation. Capital, $3,500,000; issued, $2,243,000. Stockholders, 2,300. In bankruptcy. Taken over bv Schalker Pack- ing Co. Employes, 175. Cattle, 1,200; hogs, 2,000; sheep, 300. Gov- ernment inspection. Refrigeration — One 275-ton, one 175-ton and one 55-ton York; brine circulating, brine spray and direct expansion; 100 tons ice daily. Boiler capacity, 1,050 H. P. Trade Mark — "Trophy." Fowler Packing Co. — Branch of Armour & Co. (See Chicago.) Means Packing Company — Second and Lyon Ave. Railroads, Missouri Pacific and Kansas City Southern. A corporation. Capital, $20,000. Stockholders, 3. President, B. J. Means; Vice-President, C. W. Means; Secretary and Treasurer, Geo. C. Means. Employes, 8. Cattle, 150; sheep, 50. Government inspection. Refrigeration — 20-ton Barber; brine circulating. Morris & Company. (See Chicago.) Royal Packing Co. — Adams and Osage Aves. Railroad, Kansas City Southern. Subsidiary of the Royal Serum Company, serum man- ufacturers. Capital, $2,000; issued, $2,000. Stockholders, 3. President. Clay W. Stephenson; Vice-President, T. R. Graybill; Secretary and Treasurer, J. F. Hoaglin; General Manager, C. W. Stephenson; Gen- eral Superintendent, F. H. Hueben. Einployes, 15. Hogs, 250. Gov- ernment inspection. Refrigeration — York, brine circulating and direct expansion systems. Note: Carcasses are sold on rail to other packing houses. Sihler Hog Cholera Serum Company — Slaughter for serum only. Standard Serum Company — 9 S. Second St. Swift & Company. (See Chicago.) Wilson & Co. — (See Chicago). Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— KANSAS 313 LEAVENWORTH Schalker Packing Co. — Third and Chocktaw Sts. A corporation. Capital, $500,000; issued $242,100. Stockholders, 140. President, John Schalker Jr.; Vice-Presidents, A. W. Schalker and C. C. Walch; Secretary, F. L. McGahen; Treasurer, A. W. Schalker; General Super- intendent, C. C. Walch. Employes, 60. Code — Cross. Cattle, 200; hogs, 600; sheep, 10. Sausage — Fresh and smoked. By-Products — Tankage, hog and chicken feed. Government inspection. Refrigeration — 50-ton Wolf and 25-ton Fisher; brine spray; two tons ice daily. Boiler capac- ity, 300 H. P. Trade Marks — Hams, "Trophy" and "Competition"; bacon, "Trophy" and "Competition"; lard, "Trophy" and "Competi- tion"; compound, "Goldleaf" and "Leavenworth." MANHATTAN Manhattan, Packing Co. — A corporation. Capital, $100,000; issued, $85,000. Stockholders, 15. President, A. P. Fielding; Vice-Presidents, V. V. Akin and Sam Weixelbaum; Secretary, Geo. Clammer; Treas- urer, V. V. Akin; General Manager, L. H. Stenger. Employes, 12. Cattle, 25; hogs, 100. Sausage — Fresh, smoked and summer. Refrig- eration — 13-ton Sterling; direct expansion. Boiler capacity, SO H. P. O LATHE Olathe Packing Co.— 132 N. Cherry St. Railroad, Atchison, To- peka & Santa Fe. Individual ownership. Employes, 6. Cattle, 30; hogs, 180. Sausage — Fresh and smoked. By-Products — Dried blood. Refrigeration — 6-ton Sterling; direct expansion. Boiler capacity, 15 H. P. Retail Market— 132 N. Cherry St., Olathe. PITTSBURG Hull & Dillon Packing Co. — West Fourth St. Railroad, Frisco. A corporation. Capital, $150,000; issuefl, $100,000. Stockholders, 6. President, Louis Hull; Secretary and Treasurer, R. P. Nevin. Em- ployes, 45. Cattle, 60; hogs, 400; sheep, 30. Sausage — Fresh and smoked. By-Products — Tankage and hog feed. Government inspec- tion. Refrigeration — 50 and 25-ton Hercules and 15-ton United Iron Works; direct expansion; 25 tons ice daily. Boiler capacity, 300 H. P. Trade Mark — "Cook Brand," "Enterprise Brand" and "Scoco." SALINA Butzer Packing Company — A corporation. Capital, $450,000; is- sued, $237,930. President, C. B. Dodge; Vice-President, J. E. Put- nam; Secretary and Manager, Chas. F. Dodds; Treasurer, R. W. Reeves. TOPEKA Kaw Packing Company — Fred E. Barthman, General Manager. Capital, $100,000. Cattle, 250; hogs, 1,500. Seymour Packing Co. — 200 N. Kansas St. Topeka Packing Co. Chas, Wolff Packing Co.— Chas. Wolfif, Manager. Owned by Al- lied Packers, Inc. (See Chicago.) WICHITA Jacob Dold Packing Co. — N. Lawrence Ave. and 21st St. (See Buffalo.) Cudahy Packing Co. — N. Lawrence Ave. and 22nd St. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 314 THE PACKERS' ENCYCLOPEDIA KENTUCKY COVINGTON C, Rice Packing Co. — Patton and Eastern Aves. A corporation. Capital, $40,000; issued, $36,700. Stockholders, 14. President, Mrs. C. Rice; Vice-President, Chas. Hegener; Secretary and Treas- urer, Chas. A. Carter; General Superintendent, John Schnorbus. Em- ployes, 15. Cattle, 200; calves, 150. By-Products — Tankage and tallow. Refrigeration — 30-ton Triumph; brine circulating. Boiler capacity, 110 H. P. HENDERSON Eckert Packing Co. — 1600 Corydon Road. A corporation. Capi- tal, $200,000; issued, $125,000. Stockholders, 20. President, Frank F. Eckert; Vice-President, H. H. Farmer; Secretary and Treasurer, E. C. Farmer; General Manager, Frank F. Eckert; General Superintendent, E. A. Eckert. Employes, 60. Codes — Cross. Cattle, 50; hogs, 500; sheep, 100. Sausage — Fresh and smoked. By-Products — Dried blood, tankage, hog and chicken feed. Government inspection. Refrigera- tion — One 17-ton and one 40-ton Frick; brine circulating and direct expansion; 20 tons ice daily. Boiler capacity, 450 H. P. Trade Marks — "Echo" and "Pigs' Delight." LEITCHFIELD J. M. Thomas & Son. ^;:^ MIDDLESBORO ^"' New South Packing Co. — A corporation. Capital, $10,000; issued,. $10,000. Stockholders, U. President, W. P. Allen; Vice-President, ; Secretary, E. Wieder; Treasurer, R. P. Overton. Employes,. 8. Cattle, 15; hogs, 40; sheep, 15. Sausage — Fresh. Refrigeration from Middlesboro Ice & Cold Storage Co. Wholesale only. OWENSBORO Field Packing Co. — Dublin Lane. Railroads, Louisville, Hender- son & St. Louis, Louisville & Nashville and Illinois Central. A corporation. Capital, $120,000; issued, $68,000. Stockholders, 32. President, C. E. Field; Vice-President, H. G. Smith; Sec- retary and Treasurer, E. G. Meisenheimer; General Manager, C. E. Field; General Superintendent, E. G. Meisenheimer. Employes, 40. Cattle, 50; hogs, 300; sheep, 100. Sausage — Fresh, smoked and sum- mer. By-Products — Dried blood, tankage, hog and chicken feed. Refrigeration — 20-ton Vogt and lO-ton York; brine . circulating and direct expansion; 5 tons ice daily. Boiler capacity, 200 H. P. Trade Mark — "Chesterfield." PADUCAH Challenor Packing Co. — Second and Monroe Sts. Railroad, Illinois Central. Individual ownership. Employes, 16. Cattle, 100; hogs, 200; sheep, 100. Sausage — Fresh, smoked and summer. By- Products — Tankage. Refrigeration — 10-ton Brecht; brine circulating. Boiler capacity, 25 H. P. Retail Markets — Three in Paducah. ; ,. ■ Paducah Packing Co. — 206 Kentucky Ave. Railroads, Chicago, Burlington & Quincy, Illinois Central and Nashville, Chattanooga & St. Louis. A corporation. Capital, $.30,000; issued, $20,000. Stockholders, 10. President, J. F. Heath; Vice-President and Sec- retary, F. B. Heath; Treasurer and General Adianager, J. B. Gray. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS-KENTUCKY 315 Employes, 12 Cattle 10; ^ogs 75j sheeP 10^ F.esh and c_^„^^ °l:^ ''■;ji,t,e'5alelndEaTSut-l&'£e„tue/y Ave., Paducah. LOUISVILLE T • P Rornwasser Co— 921-929 Geigler St. A corporation. Louis P- ^^°'^.^^^^,^^L^onn Stockholders 10. President, Chas. Capital, $100,000; issued $100 000 ^t°^^^°j^!,^J'' 'Louis W. Born- W Bornwasser; Vice-President f^^^J^(f^^^,^^[' Manager, Chas. W. wasser; Secretary, A Ivin H- fornwa^f '^J.^e^^g^ Bornwasser. Em- Bornwasser; ^G-era Superrn endent, Alvin^^_p^^^ &%^r^o/ucts^Tf kag-e^ Government ^nspection. Refrigeration- 17-ton York. Boiler capacity, 25U a. f. '""Tmmar, Packing Co.-1202.08 Story Aye A ^o/^P°[f°Vilfe;' ital, $750,000. President, Joseph M^Emmart Vie Prg d^nt, W^^^_^^ Injotes t2?"c7tt,tl:0¥0°ho'irr0d0.^Trade Mark-Hanrs and ''^'°H;:^;l?s^£r_1860-1862;Me.>wood Ave. ^ General M-agen Henry F^cher, Assistan M ,^^^^^^ Superintendent, t^ar ■^- /^s^^^'; , i^^r ■■' .: g_ton Brecht, 10- Z Ttu™X-20:ton^ Vni?rtfct e'^xtanS'-and brine circulating =>'''Ser''pro"is?on C^-m"-W. Market St. A corporation. Capi- tal, T20 MO"^ "ssued $20,000. St-\Yitr"se tetany In'd^T'^a^nrc'^; T''i^''A^i?otllftnX'£2f. Ca" le! 50rhOKsf200. . Sausage- ^r'e'lf a^d ^'Ztf By-P,f ucts-Tankage. Refrigera.,cn-15-ton Vogt; brine circulating, ^oi er capac,,y,^60^R P. ;„„ Louisville Provision Co., Inc.— yi4-.X) £.. ^^J-' y^^'- ^' ^r Prp<5idpnt Capital, $400,000 issued, .$400,000 StodchoWers^ 225^ President^ Henry Knight; Vice-President Chas^H^Kni^^^^^^ ^^'zach.^^ Em- Treasurer J. g-g^^^^,^^^^^^ Government inspection, ployes, 140. Sausage ±ll THE PACKERS' ENCYCLOPEDIA MICHIGAN BAY CITY Bay City Packing Company ANN ARBOR Ann Arbor Packing Co. CHESANING Farmers' Meat & Produce Co. G. M. Peet Packing Company — Railroad, Michigan Central. A corporation. Capital, $50,000; issued, $40,000. Stockholders, 7. Presi- dent, H. D. Peet; Vice-President, T. O. Jones; Secretary and Treas- urer, G. M. Peet; General Manager, H. D. Peet. Employes, 20. Cat- tle", 25; hogs, 200. Sausage — Fresh and smoked. By-Products — Tankage. Refrigeration — One 5-ton and one 3-ton Brecht; direct expansion. Boiler capacity, 15 H. P. Retail Markets — One in Chesan- ing, Ad!ich., and one at 2716 S. Washington Ave., Saginaw, Mich. COLDWATER Coldwater Abattoir Co. — South Clay St. Wm. Houghtaling, Prop. DETROIT P. A. Breitenbeck — 2530 Scotten Ave. Railroad, Michigan Cen- tral. Individual ownership. General Manager, P. A. Breitenbeck; General Superintendent, H. W. Breitenbeck. Employes, 14. Cattle, 500; calves, 600. City inspection. Refrigeration — 8-ton Detroit and 8-ton Brunswick; direct expansion. Boiler capacity, 40 H. P. Bresnahan Beef Company — 24th St. and Michigan Central Tracks. Detroit Packing Co. — 1120 Springwells Ave. Railroad, Michigan Central. A corporation. Capital, $3,000,000; issued, $3,000,000. Stockholders, 2,000. President, Edward F. Dold; Vice-President, Frank L. Garrison; Secretary and Treasurer, Joseph Gardulski; General Manager and General Superintendent, Edward F. Dold. Em- ployes, 600. Code — Cross; code word, "Detroiter." Cattle, 500; hogs, 1,000; sheep, 100. Sausage — Fresh, smoked and summer. By-Prod- ucts — Bone fertilizer, calf meal, 60% orotein hog digester tankage, 55% to 60% protein meat scrap and 50% protein meat meal. Refri- geration — One 100-ton and two 50-ton Arctics; brine circulating and direct expansion. Boiler capacity, 400 H. P. Trade Marks — "Detroit Star Meat Food Products," "Wolverine Brand" hams and bacon. Gunsberg Packing Co., Inc. — 2384 20th St. A corporation. Capi- tal, $750,000; issued, $375,000. Stockholders, 150. President, Louis Gunsberg; Vice-President, Sam Gunsberg; Secretary and Treasurer, Paul Gunsberg; General Manager, Louis Gunsberg; General Superin- tendent, Ignatz Gunsberg. Employes, 25. Cattle, 500; sheep, 500. By-Products — Tankage and grease. City inspection. Refrigeration — One 50-ton and one 10-ton Phoenix. Branch at 2460 Riopellc St., Detroit. Hammond Standish Co.— 2101-2163 20th St. Railroad, Michi- gan Central. A corporation. Capital, $1,050,000; issued. $859,000. Stockholders, 55. President, T. W. Taliaferro; Vice-President, S. T. Nash; Secretary, C. Van Paris; Treasurer, Walter J. Graham; Gen- eral Manager, T. W. Taliaferro; General Superintendent, Chas. Bom- holt. Employes, 650. Codes — Cross, Robinson and A. B. C, 5th edi- Fipures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— MICHIGAN 323 . tion; code word, "Hamstand." Cattle, 900; hogs, 12,000; sheep, 600; calves, 400. Sausage — Fresh and smoked. By-Products — Tankage. Government inspection. Refrigeration (at Detroit) — One 250-ton Wolf-Linde, one 75-ton Wolf-Linde and one 75-ton Vilter; direct ex- pansion and brine spray systems. At Toledo plant — Two Cleveland ice machines, 75 tons each; direct expansion. One 19-ton Huettemann & Cramer at Eastern Market; direct expansion; 50 tons ice daily. Boiler capacity, 1,400 H. P. at Detroit and 600 H. P. at Toledo, Ohio. Trade Marks — Hams, "Apex" and "Excelsior"; bacon, "Apex." "Ex- celsior" and "Comstock"; lard, "Apex" and "Silver Star"; compound, ''Best Ever"; breakfast sausage, "Greenfield." Retail Markets — One at plant, Detroit. Also exports. Kammann Beef Company — Buchanan and Michigan Central Tracks. Kull ,^ Bullen Beef Company — Peterson and Michigan Central Tracks. Railroad, Michigan Central. Partnership. Employes, 10. Refrigeration — 8-ton Huettemann & Cramer. Mason Beef Company — 3632 Linden St. Railroad, Michigan Cen- tral. Partnership. Employes, 6. Cattle, 150. Refrigeration-^One 10-ton Huettemann & Cramer; dir<=ct expansion. Michigan Beef Company — Waterman and Dix Aves. Nagle Packing Company — Waterman and Dix Aves. Newton Packing Co. — 5075 14th Ave. Railroad, Michigan Central. A corporation. Capital, $1,000,000; issued, $675,000. Stock- holders, 11. President, Thomas E. Newton; Vice-President, John Kelsey; Secretary, Myron S. Sempliner; Treasurer, Edwin J. Smith; General Superintendent, R. C. Blue. Employes, 120. Codes — Cross. Cattle, 1,400; hogs, 4,000; sheep, 400; calves, 300. Sausage- Fresh, smoked and summer. By-Products — Hides, tallow and tank- age. Refrigeration — Brine and direct expansion. Trade Mark — "Diamond N." Parker Webb Co. — 2811 Michigan Ave. R. Schiell, Manager. Owned by Allied Packers, Inc. (See Chicago.) Ratkofsky & Witus — 4070 Deming St. Railroad, Michigan Cen- tral. Partnership. Cattle, 450. Refrigeration — 25-ton Detroit. Robinson Beef Co. — 5437 12th St. Railroad, Michigan Central. Individual ownership. General Manager, W. G Thompson. Em- ployes' 15. Cattle, 225; sheep, 150. Refrigeration — 2S-ton Huette- mann & Cramer; direct expansion. Boiler capacity, 40 H. P. Sullivan Packing Co. — 2590 Beecher Ave. Railroad, Michigan Central. A corporation. Capital, $1,750,000; issued, $1,500,000. Stock- holders, 400. President, Frank J. Sullivan; Vice-Presidents, Thos. E. Tower and Wm. D. Flanigan; Treasurer, J. A. Martin; Secretary, J. Arthur Zengerle; General Manager, Frank J. Sullivan; General Super- intendent, Wm. D. Flanigan. Codes — Cross, Robinson and Utility; code word, "Sullpack." Cattle, 500; hogs, 4,000; sheep, 1,000. Sausage— Fresh, smoked _ and summer. By-Products — Dried blood, tankage, white grease, inedible tallow, hoofs, horns and bones. Government mspec- tion. Refrigeration — 100-ton Frick, 150-ton De La Vergne and 50-ton Great Lakes; direct expansion. Boiler capacity, 675 H. P. Trade Marks — "Shannon Brand" for export; "Cadillac," "Favorite" and "St. Clair" brands for domestic. Branches — Toledo, Ohio; 456 Riopelle St., and Riopelle and High Sts., Detroit, Michigan. Retail Markets — One in Detroit. Also exports. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 324 THE PACKERS' ENCYCLOPEDIA HOWELL H. L. Williams Provision Co. IRON RIVER Peninsula Packing Co.-— A corporation. President, A. J. Pohland; Vice-President, Wm. J. Tully; Secretary and Treasurer, John Scalucci. MENOMINEE Twin City Packing Co. — 210-212 Belleview St. Railroad, Chicago & North Western. A corporation. Capital, $50,000; issued, $46,000. Stockholders, 10. President, Louis Krenz; Vice-President, Jerry Madden; Secretary and Treasurer, C. J. Wuellner; General Manager, Louis Krenz. Employes, 18. Cattle, 28; hogs, 60; calves, 50. Sau- sage — Fresh, smoked and summer. By-Products — Dried blood and tankage. Government inspection. Refrigeration — 15-ton Wolf; direct expansion. Boiler capacity, 50 H. P. Trade Marks — "Cloverland" and "Queen." PONTIAC Pontiac Packing Company- — Railroad, Grand Trunk. A corpora- tion. Capital, $225,000; issued, $183,200. President, F. M. Kirby; Vice-President, V. H. Hancock; Secretary, A. C. Kirby; Treasurer, H. V. Hancock; General Manager, V. H. Hancock. Employes, 25. Cattle, 100; hogs, 600; sheep, 600. Sausage — Fresh, smoked and sum- mer. Refrigeration — 15-ton York; brine circulating. Boiler capac- ity, 100 H. P. Trade Mark— "Bloomfield." MINNESOTA ALBERT LEA Albert Lea Packing Co., Inc. — Owned by Wilson & Co. (See Chicago.) AUSTIN Geo. A. Hormel & Co. — Railroads, Chicago Great Western and Chicago, Milwaukee & St. Paul. A corporation. Capital, $4,200,000; issued, $3,581,000. Stockholders, 427. President, George A. Hormel; Vice-President, Jay C. Hormel; Secretary, John G. Hormel; Treas- urer, J. H. Nolan; General Superintendent, M. F. Dugan; Provi- sion Department, E. M. Doane; Sales Department, J. G. Bramham; Traffic Department, O. W. O'Berg; Credit Department, R. L. Furt- ney; Claim Department, Paul C. Kno45f; Purchasing Department, John G. Hormel; Live Stock Department, Ben F. Hormel; Beef Department, Geo. W. Fields. Employes, 1,260. Code — Cross; code word, "Puppy." Cattle, 1,536; hogs, 30,000. Sausage — Fresh, smoked and dry. By-Products — Tankage, fertilizer, bone meal, meat scraps, blood meal and baled hair. Government inspection. Refrigeration — One 250-ton Wolf-Linde and one 150-ton Vilter; direct expansion and brine spray, at plant. Branch house refrigeration — 20-ton Vilter at Minneapolis; 10-ton Wolf-Linde at Atlanta, Ga.; 15-ton Vilter at Birmingham, Ala., and 15-ton York at Dallas, Tex.; direct expansion systems. Boiler capacity, 1,300 H. P. Trade Marks — Hams, "Dairy," "Austin," "Cedar"'; bacon, "Dairy," "Austin," "Cedar," "Minnesota," "Tip Top," and "Midget"; lard, "Dairy," "Austin," "Blue Tin"; com- pound, "Invincible." Branch Houses — 225 N. 5th St., Minneapolis, Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— MINNESOTA 325 6th and Pine Sts., St. Paul, 14-16 W. Michigan Ave., Duluth, Minn., 52 E. Alabama St., Atlanta, Ga., 2327 1st Ave. No., Birmingham. Ala.. Dallas and San Antonio, Texas. Also exports. DULUTH Elliott & Company — o7 Ave. West. Railroad, Northern Pacific. Individual ownership. General Manager, H. R. Elliott; General Superintendent, J. A. Wentworth; Assistant Manager, H. A. Elliott. Employes, 100. Cattle, 400; hogs, 700; sheep, 100. Sausage — Fresh, ■ smoked and summer. By-Products — Tankage. Government inspec- tion. Refrigeration — ISO-ton Vilter; direct expansion. Boiler capac- ity, 200 H. P. Trade Mark— "Zenith." FERGUS FALLS Fergus Co-operative Packing Co. Railroad, Northern Pacific. A corporation. Capital, $250,000; issued, $125,100. Stockholders, 800. President, C. R. Wright; Vice-President, O. A. Moses; Secretary and Treasurer, A. R. Kitts; Manager, J. R. Kiewel. Employes, 30. Code — Cross. Cattle, 50; hogs, 500; sheep, 50. Sausage — Fresh and smoked. By-Products^Dried blood and tankage. Government inspection. Re- frigeration — 45-ton Vilter; direct expansion. Boiler capacity, 160 H. P. One retail market at Fergus Falls, Minn. HIBBING Municipal Abattoir. NEWPORT Farmers' Terminal Packing Co. — Railroad, Chicago, Milwaukee & St. Paul. A corporation. Capital, $10,000,000; issued, $2,000,000. Stockholders, 15,000. President, Ira M. J. Chryst; Vice-President, A. F. Poison; Vice-President, H. Hillmond; Secrp*^ary and Treasurer, H. Edmunds. Employes, 200. Code— Cross; code word, "Fapaco." Cattle, 1,250; hogs, 10,000; sheep, 500. Sausage^Fresh and smoked. By-Products — Dried blood, tankage, hog and chicken feed and ferti- lizers. Government inspection. Refrigeration — One 150-ton Vilter and two 15-ton Brunswick; direct expansion. Boiler capacity, 450 H. P. Trade Marks — "Merit" and "Seal of Minnesota." Branch Houses — St. Paul, Minneapolis, Duluth and Brainard, Minn. Also exports. ST. CLOUD The Hunstiger Co., Inc. — 817 S. Germain St. Railroads, Great Northern and Northern Pacific. A corporation. Capital, $100,000; issued, $48,400. Stockholders, 21. President, Frank J. Hunstiger; Vice-President, Leo J. Hunstiger; Secretary and Treasurer, John J. Spaniol; General Manager, Frank J. Hunstiger. Employes, 23. Cattle, 50; hogs, 300; sheep, 100. Sausage — Fresh, smoked and summer. By-Products — Tankage, hog' and chicken feed and tallows. Refrig- eration — IS-ton and 5-ton York; brine circulating and direct expan- sion. Boiler capacity, 80 H. P. Trade Mark — "Premier Brand." Retail Markets — Three in St. Cloud and one in Waite Park, Minn. ST. PAUL Armour & Company. (See Chicago.) Hertz & Rifkin. R. J. King — Slaughterer. Midway Abattoir Company. Swift & Company. (See Chicago) Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 326 THE PACKERS' ENCYCLOPEDIA ST. PAUL Katz & Horn Packing Co. — Individual ownership. General Man- ager, R. N. Katz. Employes, 25. Cattle, 350; hogs, 100; sheep, 100. By-Products — Tankage. Refrigeration — 50-ton Vilter; direct expan- sion. Branch Houses — St. Paul and Minneapolis. Luley Abattoir Co. — 567-569 No. Cleveland Ave. Railroad, Min- nesota Transfer Ry. A corporation. Capital, $150,000; issued, $40,000. Stockholders, 3. President, Frederick E. Luley; Vice-President, Martha A. Luley; Secretary, Martha A. Luley; Treasurer, M. L. Corneveaux; General Manager, Frederick E. Luley. Employes, 15. Cattle, 300. By-Products — Tallow, bones, neatsfoot oil and tankage. Refrigeration — None; use ice. J. T. McMillan Co. — St. Clair and Spring Sts. Railroad, Chicago, St. Paul, Minneapolis & Omaha. A corporation. Capital, $600,000; issued, $485,000. Stockholders. 112. President, J. T. McMillan; Vice-President, Mrs. Annie McMillan; Secretary and Treasurer, My- ron McMillan; General Superintendent, R. Seastrand. Employes, 225. Codes — Cross and Robinson. Hogs, 4,500. Sausage — Fresh, smoked and summer. By-Products — Dried blood and tankage. Government inspection. Refrigeration — One 120 and one 6S-ton Vilter; direct expansion. Five tons ice daily. Boiler capacity, 300 H. P. Trade Marks — "Family Seal," "Paragon" and "Wheatland." Also exports. WINONA Interstate Packing Co. — Railroads, Chicago, Burlington & Qiiincy, Chicago, Milwaukee & St. Paul and Chicago & North Western. A corporation. Capital, $700,000. President, P. A. Jacobson; Vice- President, W. L. Gregson; Secretary and Treasurer, G. T. Rohvycder; Assistant Secretary and Treasurer, C. P. Fehring; General Manager, P. A. Jacobson. Employes, 175. Codes — Cross and Robinson. Cattle, 200; hogs, 6,000; sheep, 500. Sausage — Fresh and smoked. By-Prod- ucts — Dried blood, tankage, hog and chicken feed. Government inspection. Refrigeration — 225-ton Wolf-Linde; 15-ton Remington at Minneapolis branch. Boiler capacity, 400 H. P. Trade Marks — "Bell," "Interstate," "Winona," "North Star" and "Acme." Branch House — Minneapolis, Minn. Also exports. Winona Packing & Soap Co. Partnership — Benj. J. Kaiser and Walter C. Kaiser. Lang Packing Co. MISSISSIPPI COLLINS Wood-Canfield Company. GREENWOOD Farmers' Meat Packing Company. GREENVILLE Greenville Abattoir Company. JACKSON Sam Raines. Geo. Gramp. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— MISSOURI 327 MISSOURI CHILLICOTHE Boehner's Slaughter House. COLUMBIA Hetzler Packing Co. — 708 Broadway. Railroad, Missouri, Kansas & Texas. A corporation. Capital, $150,000; issued, $150,000. Stock- holders, 23. President, W. J. Hetzler; Vice-President, J. P. Hetzler; Secretary, S. F. Conley; Treasurer, J. P. Hetzler. Employes, 45. Hogs, 50. Sausage — Fresh, smoked and summer. Refrigeration — 100- ton York and 60-ton De La Vergne; direct expansion; 50 to 70 tons ice daily. Boiler capacity, 600 H. P. Trade Marks — Hams, "Old Log Cabin"; bacon, "Honey Suckle"; lard, "White Clover." Retail Mar- kets — Two at Columbia, Mo. EDINA Krueger Packing Co. Hannibal Packing Co. HANNIBAL JOPLIN Boyd, Pipkin & Neal. Trecker Bros. KANSAS CITY (See Kansas City, Kansas.) KIRKSVILLE A. J. Burk Meat Company. MARYSVILLE Forsyth Packing Co. ST. JOSEPH Armour & Company. (See Chicago.) Morris & Company. (See Chicago.) ? Seitz Packing & Mfg. Co.— Garfield Ave., 15th to 16th Sts. Rail- road, Atchison, Topeka & Santa Fe. A corporation. Capital, $50,000. Stockholders, 4. President, A. J. Seitz; Secretary, Henry J. Glaser; Treasurer, Max A. Mang; General Manager, A. J. Seitz; General Superintendent, Max A. Mang; Sales Manager, Henry J. Glaser. Employes, 45. Cattle, 200; hogs, 500. Sausage — Fresh and smoked. By-Products — Tankage, hog and chicken feed and fertilizer. Refrigeration — 10-ton Brecht and 50-ton Wolf-Linde; direct expan- sion and brine circulating. Boiler capacity, 180 H. P.; electric motor, 114 H. P. Trade Marks — "Best Products," "Lovers' Lane Brand" and "Seico Brand." Swift & Company. (See Chicago.) ST. LOUIS American Packing Co. — 3842 Garfield Ave. A corporation. Capi- tal, $350,000; issued, $300,000. Stockholders, 90. President, Wm. G. Mueller; Vice-President, Edw. Olszewski; Secretary and Treasurer, Eugene F. Olszewski; General Manager, Karl Heim; Sales Manager, Chas. W. Honegger. Employes, 135. Cattle, 150; hogs, 1,500; sheep, 50. Sausage — Fresh, smoked and summer. By-Products — Tankage, hog and chicken feed. Refrigeration — 50-ton Ruemmeli-Dawley; brine circulating. Boiler capacity, 300 H. P. Figures on cattle, hogs and sheeo indicate AVERAGE WEEKLY KILLING CAPACITY. 328 THE PACKERS' ENCYCLOPEDIA ST. LOUIS Banner Packing Company — 135 Russell Ave. Railroad, Missouri Pacific. A corporation. Capital, $300,000; issued, $225,000. Stock- holders, 22. President, John Feldwisch; Vice-President. Henry Schrefif; Secretary, Rich. Pechmann; Treasurer, Geo. F. Brueggemann. Employes, 38. Cattle, 200; hogs, 600; sheep, 100. Sausage — Fresh and smoked. By-Products — Tankage. Refrigeration — 20-ton Ameri- can and 20-ton Consolidated; direct expansion. Boiler capacity, 500 H. P. J. H. Belz Provision Co. — 3601 S. Broadway. Railroad, Manu- facturers Railway Co. A corporation. Capital, $200,000; issued, $200,- 000. Slockholders, 3. President, John H. Belz; Vice-President, H. A. Belz; Secretary, A. von Brunn; General Manager, J. H. Belz. Em- ployes, 150. Cattle, 200; hogs, 2,000; sheep, 50. Sausage — Fresh, smoked and summer. By-Products — Tankage, hog and chicken feed. Government inspection. Refrigeration — 75-ton Maynard and 25-ton Wolf-Linde; direct expansion. Boiler capacity, 800 H. P. Trade Mark — "Belz Brand." Retail Market — One at plant. John Bettendorf— 1730 S. 9th St. Carondelet Packing Company — 8000 Ivory St. Cox & Gordon Packing Co. — 1019 S. 3rd St. Railroads, Missouri Pacific and Iron Mountain. Corporation. Capital, $250,000. Stock- holders, 9. President, Chas. A. Cox; Vice-President and Treasurer, Sam Gordon; Secretary, Whitman B. Daniels. Employes, 65. Codes — Cross and Robinson. Government inspection. Boiler capacity, 270 H. P. Trade Marks — "Missouri" brand hams and bacon, "C & G" brand lard. Gerst Brothers. F. W. Haas Provision Company. Hail Packing Co. — 2216 La Salle St. Railroad, Missouri Pacific. A corporation. Capital, $500,000; issued, $500,000. President, Geo. L. Heil; Vice-President, Geo. L. Lauth; Secretary, Geo. L. Lauth; Treasurer, Geo. L. Heil; Sales Manager, Eugene L^rban. Code — Cross. Cattle, 150; hogs, 3,000. Sausage — Fresh, smoked and summer. By- Products — Tankage. Government inspection. Refrigeration — One 100-ton Frick and one 50-ton Ball; brine circulating and direct expan- sion. Boiler capacity, 1,000 H. P. Also exports. Employes, 200. Kehr Packing Company. Hy. Klockmann — 4222 Natural Bridge Road. Knapp Packing Company. Krey Packing Co. — 2100 Bremen Ave. A corporation. Capital, $990,000; issued, $990,000. President, Fred Krey; Secretary, H. W. Wahlert: Treasurer. C. G. Breier. Emoloyes, 500. Stockholders, 21. Codes — Cross, Bentley's, A. B. C, 5th, Robinson, Utility; Utility live- stock and private; code word, "Krey-St. Louis." Cattle, 400; hogs, '12,000. Sausage — Fresh and smoked. By-Products — Dried blood, tank- age and hog feed. Government inspection. Refrigeration — One 250 and two 60-ton Ball; direct expansion with fan system. Boiler capac- ity, 900 H. P. Trade Marks — "Xray" and "Pride" brands. Also exports. Kruckemeyer's Sons. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PA CKERS—MISSO URI 329 Laclede Packing Company — 2025 Shenandoah Ave. Morris & Company. (See Chicago.) Remley Packing Compamy — 8201 Olive Street, Clayton, St. Louis County. St. Louis Independent Packing Co. — 3817 Chouteau Ave. Rail- road, Missouri Pacific. A corporation. Capital, $3,500,000; issued, $3,500,000. President, Gustave Bischoff, Sr.; Vice-President, Gustave Bischoff, Jr.; Secretary and Treasurer, L. E. Dennig; General Mana- ger, Gustave Bischofif; Beef Department Manager, W. W. Krenning. Codes— Cross, Griffin, Utility, and A. B. C, 5th edition. Cattle, 3,000; hogs, 20,000; sheep, 500. Sausage — Fresh, smoked and summer. By- products — Dried blood, tankage and hog feed. Government inspec- tion. Refrigeration — One 600-ton Ruemmeli, one 450-ton American and one 350-ton York; direct expansion; 60 tons ice daily. Boiler capacity, 3,400 H. P. Trade Marks — Hams, "Independent"; bacon, "Independent," and lard, "Rock Springs." Branch Houses — 6349 East Station Street, Pittsburgh, Pa. Also exports. Sartorius Provision Company — 2734 Arsenal St. Wm. Schmidt — 7511 Michigan Ave. Seiloff Packing Co. — 4319-39 Natural Bridge Ave. A corpora- tion. Capital, $400,000; issued, $350,000. Stockholders, 60. President, Emil Seiloff; Vice-President, Geo. Hohmann; Secretary, Simon Zeitler; Treasurer, Simon Zeitler; General Manager, Emil Seiloff; General Superintendent, Simon Zeitler. Employes, 125. Cattle, 175; hogs, 2,400; sheep, 50; calves, 100. Sausage — Fresh, smoked and sum- mer. Refrigeration — Two 12^ and one 32-ton York; brine circulating and direct expansion. Boiler capacity, 200 H. P. Trade Mark — "Honey- Dew^." Retail Market — One at 4339 Natural Bridge Avenue, St. Louis. Swift & Company — 3919 Papin St. (See Chicago.) Waldeck Packing Co. — Montrose and La Salle Sts. Branch of St. Louis Independent Packing Company. General Manager, J. C. C. Waldeck. Government inspection. Refrip^eration — One 150-ton Ball, one 65-ton York, one 40-ton Menard and one 25-ton Feather- stone; brine circulating; 50 tons ice daily. Boiler capacity, 600 H. P. Trade Mark— "Waldeck." SIKESTON Walpole Packing Co. SPRINGFIELD Welsh Packing Co. — Box 56, So. Side Station. Railroad, Frisco. A corporation. Capital, $200,000; issued, $200,000. Stockholders, 22. President, Thos. N. Welsh; Vice-President, Ed. V. Williams; Secre- tary, Thos. J. Glynn; Treasurer, L. C. Kennedy; General Manager, Thos. J. Glynn; General Superintendent, J. J. Glynn. Employes, 45. Cattle, 75; hogs, 600; sheep, 25. Sausage — Fresh, smoked and summer. By-Products — Dried blood, tankage and hog feed. Refrigeration — 50- ton United Iron Works and 25-ton York; direct expansion. Boiler capacity, 80 H. P. Trade Marks — Hams, "Ozark"; bacon, "Ozark"; lard, "Ozark" and "Special." Tegarden Packing Co. Banfield Packing Co. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 330 THE PACKERS' ENCYCLOPEDIA TIPTON White's Market. Railroad, Missouri Pacific. Individual owner- ship. Employes, 5. Cattle, 25; hogs, 20; sheep, 6. Sausage — Fresh and smoked. Retail Markets— One in Tipton. WEST PLAINS Southern Packing Company — Pork packers and sausage manu- facturers. West Plains Serum Co. — Springfield Road. MONTANA BILLINGS - Crosser's Meat Co. Yellowstone Packing Company — Meat packers and provisioners. Capital, $1,250,000; issued, $772,000. President and General Man- ager, John B. Henderson; Vice-President, Freeman Philbrick; Sec- retary, O. F. Goddard; Treasurer, Richey Young. Trade Marks — "Old Faithful" and "Yellowstone" hams, bacon, lard. Government inspection. BUTTE Hansen Packing Company — A corporation. President and Gen- eral Manager, Walter Hansen; Secretary, Minnie Hansen. GREAT FALLS Great Falls Meat Co. — 310 Central Ave. Railroad, Great North- ern and Chicago, Milwaukee & St. Paul. A corporation. Capital, $150,000. Stockholders, 4. President, H. P. Brown; Vice-President, F. B. Brown; Secretary, C. N. Dickinson. HAVRE J. G. Pedersen & Co.— 216 1st St. A corporation. Capital, $50,000; issued, $16,000. Stockholders, 4. President, J. G. Pedersen; Vice- President, Paul F. Krezelak; Secretary, E. F. Alontgomery; Treas- urer, E. F. Montgomery; General Manager, J. G. Pedersen. Em- ployes, 20. Cattle, 50; hogs, 100; sheep, 100. Sausage — Fresh, smoked and summer. Refrigeration — 8-ton Niebling; direct expan- sion. Trade Mark — "Woodside." Retail Markets — Pioneer Market and Gerry Market, East Havre, Mont.; Pioneer Groc. Co., Havre, Mont. HELENA Northwestern Packing Co. — Railroad, East Helena. A corpora- tion. Capital, $400,000; issued, $100,000. President, O. A. Anderson; Vice-President, Andrew Boyd; Secretary and Treasurer, Claude C. Hay. LIVINGSTON Retallick & Baumgart — 112 S. Main St. Partnership. Employes, 4. Cattle, 25; hogs, 50; sheep, 15. Sausage — Fresh, smoked. Refrig- eration — 5-ton Brecht; direct expansion. Boiler capacity, 8 H. P. Retail Market at Livingston, Mont. NEBRASKA GRAND ISLAND K. W. H. Company. (Successors to Loup Valley Packing Co.) Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. I PACKERS— NEBRASKA 331 HASTINGS Kauf & Rinderspacher Co. — 613 W. 2nd St. Railroad, Chicago, Burlington & Quincy. A corporation. Capital, $150,000; issued, $100,- 000. Stockholders, 5. President, W. J. Rinderspacher; Vice-President, August Rinderspacher; Secretary and Treasurer, George Rinders- pacher. Employes, 40. Cattle, 300; hogs, 600. Sausage — Fresh, smoked and summer. Refrigeration — Two 8-ton Brecht and 14-ton York; brine circulating. Boiler capacity, 80 H. P. Trade Mark — "Countrymaid." LINCOLN Lincoln Packing Co. — 320 N St. Railroad, Chicago, Burlington & Quincy. A corporation. Capital, $300,000; issued, $139,500. Stock- holders, 14. President, V. E. McArthur; Vice-President, T. M. Madden; Secretary, J. P. Murphy; General Manager, T. M. Madden; General Superintendent, W. A. Mechling. Employes, 45. Cattle, 350; hogs, 550. Sausage — Fresh and smoked. Refrigeration — 75 and 50-ton Vilter; brine circulating and brine spray systems. Boiler capacity, 175 H. P. Trade Mark — "Lancaster." Weiler Packing Company — 214 N. 10th St. Individual ownership. Employes, 7. Cattle, 30; hogs, 50; sheep, 5. Sausage — Fresh, smoked and summer. Refrigeration — 2-ton Baker; direct expansion. Boiler capacity, 100 H. P. NEBRASKA CITY Morton-Gregson Company — Railroad, Chicago, Burlington & Quincy. A corporation. Capital, $500,000; issued, $350,000. Stock- holders, 2. President, C. F. Burrell; Vice-President, C. M. Aldrich; Secretary, H. B. Goff; Treasurer, F. J. Penn; General Manager, C. M. Aldrich; General Superintendent, E. F. Williams. Employes, 450. Codes — Private; code word, "Gregmore." Hogs, 7,500. Sausage — Fresh and smoked. By-Products — Dried blood, tankage, hog feed, hog hair and casings. Government inspection. Refrigeration — 75-ton De La Vergne, 50-ton Vilter, 75-ton Wolf-Linde and 100-ton Wolf-Linde; direct exoan- sion and brine circulating. Boiler capacity, 1,800 H. P. Trade Marks — Hams, "Certified," "Otoe," "Red Top," "White Breast," and "Coupon"; bacon, "Certified," "Otoe," "Red Top," "White Breast," and "Coupon"; lard, "Certified," "Laurel," and "Coupon." Branch House— Philadel- phia, Penn. Also exports. OMAHA Dold Packing Co. — 27th and Y Sts. Railroad, Union Pacific. A corporation. Capital, $1,000,000; issued, $1,000,000. President, T. C Dold; Vice-Presidents, R. S. and J. P. Dold; Secretary, P. O. Rial; Treasurer, J. L. Carson; General Manager, R. S. Dold; Genera) Superintendent, J. J. Cuff. Employes, 1,000. Codes — Cross-Yopps, Western Union and A. B. C, 5th; code word, "Doldqual." Cattle, 500; hogs, 2,500; sheep, 1,000; calves, 500. Sausage — Fresh and smoked. By-Products — Dried blood> tankage, liog and chicken feed and greases. Government inspection. Refrigeration — One York and one De La Vergne, total tonnage 650; brine circulating, direct expansion and brine spray system; 40 tons ice daily. Boiler capacity, 1,000 H. P. Trade Marks — Hams, "Niagara" and "Sterling"; bacon, "Niagara" and "Sterling"; lard, "Niagara" and "White Rose"; com- pound, "Sterling." Branch Houses — 215 N. Green St., Chicago, 111., and 107-9 S. Front St., Memphis, Tenn. Also exports. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 332 THE PACKERS' ENCYCLOPEDIA OMAHA Armour & Company — South Side Station. (See Chicago.) Higgins Packing Co.— 36th and L Sts. Railroad, Chicago, Bur- lington & Quincy. A corporation. Capital, $5,000,000; issued. $910,803. Stockholders, 1,100. President, Walter V. Hoagland; Vice-President, Florian Fuchs; Secretary and Treasurer, E. E. Howell; General Man- ager, John W. Pepperdine; General Superintendent, G. C. Pironnet. Employes, 75. Codes— Cross. Cattle, 300; hogs, 2,000; sheep, 200. Sausage — Fresh, smoked and summer. Bv-Products — Dried blood, tankage, hog and chicken feed. Government inspection. Refrigera- tion — 25, 15 and 10-ton Baker; direct expansion; 25 tons ice daily. Boiler capacity, 40 H. P. Trade Marks — "Higgins Special Dry Cured Bacon," "Midvale Sweet Pickle," "Okay," "Security," and "Mascot Brand." Branch house — Alissouri Valley, Iowa. Hoffman Brothers. Midwest Packing Co. — 26th and P Sts. Railroads. Union Pacific and Missouri Pacific. Partnership, J. P. Mailender and J. S. Hoffman. Employes, 8. Cattle, 100; hogs, 50; sheep, 10. Sausage — Fresh and smoked. By-Products — Tankage. City inspection. Morris & Company— 29th and O Sts. (See Chicago.) Omaha Packing Company — Branch plant. (See Chicago.) Skinner Packing Co. — 12th and Douglas Sts. A corporation. Capital, $8,000,000; issued, $7,250,000. Stockholders, 4,000. President, Keith Neville; Vice-President, Robert Gilmore; Secretary and Treasurer, D. C. Robertson; General Manager, Iveith Neville. Gov- ernment inspection. Trade Marks — "Skinners." NOTE: This com- pany's plant is leased to Dold Packing Company. Omaha, Neb. Swift & Company— 27th and Q Sts., South Side Station. (See Chicago.) NEW JERSEY CAMDEN A. Schlorer & Sons — 800 Chestnut St. A corporation. Capital, $250,000; issued, $99,300. Stockholders, 4. President, Adam Schlorer; Vice-President, John A. Schlorer; Secretary, Wm. E. Schlorer; Treas- urer, John A. Schlorer; General Manager, John A. Schlorer. Em- ployes, 20. Cattle, 90; sheep, 100. By-Products — Tankage. Refrig- eration — 12-ton York; direct expansion. Boiler capacity, 50 H. P. Retail Market — 800 Chestnut St., Camden. HARRISON Swift & Company. (See Chicago.) JERSEY CITY Armour & Company — 324 Seventeenth St. (See Chicago.) Brainard Bros. — 15 Exchange Place. H. Heilbrunn Co. — Foot of Sixth St. Thos. A. Hughes Co. — Exchange Place. Jersey City Stock Yards Co.— Foot of 6th St. Railroads, Penn- sylvania, Erie, New York Central and Lehigh Valley. A corporation. Capital, $500,000; issued, $500,000. Stockholders, 7. President, R. C. Bonham; Secretary, F. A. Cassidy; Treasurer, H. L. Pope; General Manager, R. C. Bonham; Superintendent, F. N. Greenlaw; Traffic Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— NEW JERSEY 333 Manager, F. A. Cassidy. Cattle, 400; hogs, 20,000; sheep, 10,000. By- products — Tankage, hides, calf skins, lard, tallow and grease. Gov- ernment inspection. Refrigeration — 150-ton York; brine circulating and brine spray systems. Boiler capacity, 815 H. P. Swift & Company— 154 Ninth St. (See Chicago.) Nagle Packing Co. — 681-691 Henderson St. Railroad, Delaware Lackawanna & Western, Hoboken. A corporation. Capital, $500,000; issued, $500,000. Stockholders, 4. President, M. H. Nagle; Vice- President, E. A. Cudahy, Jr.; Secretary, A. W. Anderson; Treasurer, J. E. Wagner; Plant Manager, L. F. Gerber. Employes, 300. Codes — Utility and Griffiths. Cattle, 1,500; sheep, 5,000; calves, 1,000. By-Products— Oils, fertilizers, tallows, wools and fats. Government inspection. Refrig- eration — 130-ton Vilter, brine spray system. Boiler capacity, 300 H. P. Trade Marks — "Henderson Brand Extra Oleo Oil," and "Palisade Brand Oleo Oil." Branch houses — Hoboken, N. J., and Detroit, Mich. Also exports. NEWARK Bimbler Company — 30 Plane St. Railroads, Erie, Delaware Lackawanna & Western and Pennsylvania. A corporation. Capital, $25,000; issued, $25,000. Stockholders, 10. President, James A. Brady; Vice-Presidents, George J. Edwards and R. B. Neff; Secretary and Treasurer, E. W. Meyer; General Manager. James A. Brady; General Superintendent, James T. Boyle. Employes, 150. Code — Utility. Hogs, 20,000. By-Products — Grease, casings and hair. Gov- ernment inspection. Also exports. Slaughterers only. A, Fink & Sons — 810 Frelinghuysen Ave. Railroad, Pennsylvania. A corporation. Capital, $1,000,000; issued, $331,000. Stockholders, 68. President, August C. Fink; Vice-President, Adolph Fink; Secretary, Louis F. Keller; Treasurer, August C. Fink; General Manager, Louis F. Keller. Employes, 350. Codes — Cross and Utility; code word, "Finkco." Cattle, 200; hogs, 5,000. Sausage — Fresh and smoked. Bv- Products — Greases, dried blood, tankage and hair. Government inspec- tion. Refrigeration — 100-ton De La Vergne, 35-ton Vilter and 35-ton Ruemmeli-Dawley; brine circulating, direct expansion and brine spray systems; manufactures ice. Boiler capacity, 650 H. P. Trade Marks — Harris, bacon and lard, "Finkco Brand"; "Superior Quality." Retail Market — 127 Belmont Ave., Newark, N. J. Also exports. Schloss, Held & Schloss — Ft. of Astor St. Railroad, Pennsylvania. Individual ownership. General Manager and Superintendent, Leo Schloss; H. Singer, Accountant. Employes, 40. Cattle. 100; sheep, 2,000. Government inspection. By-Products — Tankage. Boiler capac- ity, 30 H. P. Swift & Company — Harrison Ave., Kearney Station. (See Chicago.) NEW BRUNSWICK H. Keller. PASSAIC Henry Muhs Company — 41 Central Ave., cor. Monroe St. A corDoration. Capital, $500,000. President, Henry C. Muhs; Vice- President, Geo. Muhs, Sr. ; Secretary and Treasurer, Herbert Rumsey. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 334 THE PACKERS' ENCYCLOPEDIA PATERSON D. FuUerton & Co. — 306 River St. Railroad, Erie. A corpora- tion. Capital, $200,000; issued, $200,000. Stockholders, 7. President, Emmons T. Fullerton; Vice-President, David Fullerton; Secretary, Emmons P. Fullerton; Treasurer, Ethelbert G. Fullerton; General Manager, Ethelbert G. Fullerton; General Superintendent, Ethelbert G. Fullerton; Manager Packing Department, L. T. Cook. Employes, 100. Codes— The Utility Live Stock Cipher. Cattle, 100; hogs, 1,000; sheep, 100. Sausage — Fresh, smoked and summer. By-Products — Dried blood, tankage and inedible tallow. Government inspection. Refrigeration — 30-ton Vesterdahl, 25-ton Ball and 15-ton Vesterdahl; direct expansion. Boiler capacity, 450 H. P. Trade Marks — Hams, bacon and lard, "Fullcrton's Special." WEST HOBOKEN Charles R. Miller Company — Secaucus Road. NEVADA RENO Nevada Packing Co. — 4th and Alameda Sts. Railroads, Western Pacific and Southern Pacific. A corporation. Capital, $500,000; issued, $353,400. Stockholders, 5. President, J. W. Blum; Vice-President, F. E. Humphrey; Secretary, Wm. Henderson; General Manager, J. W. Blum; General Superintendent, A. Devine. Employes, 120. Code — Cross. Cattle, 350; hogs, 1,200; sheep, 2,000. Sausage — Fresh and smoked. By-Products — Dried blood, tankage, hog and chicken feed. Government inspection. Refrigeration — 35 and 50-ton Vulcan and 80- ton Ball; direct expansion; 10 tons ice daily. Boiler capacity, 275 H. P. Reno Supply Co. — 645 Sierra St. ELY Ely Packing Company — A corporation. Capital, $100,000. Presi- dent, W. N. McGill; Secretary and Treasurer, V. J. Carruthers; Gen- eral Manager, J. H. Eager. FALLON Fallon Slaughtering Company. GOLDFIELD T. & G. Meat Company. United Cattle & Packing Company. NEW HAMPSHIRE GARFIELD Joseph Feld Co. Alfred Fusco. PORTSMOUTH Herman A. Brackett — 368 South St. Slaughterers. NEW YORK ALBANY Lewis Newhof & Son — 410 S. Pearl St. Railroad, Delaware & Hudson. Partnership. Cattle, 200. By-Products — Tankage and hog and chicken feed. Government inspection. Refrigeration — 15-ton York. Boiler capacity, 70 H. P. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— NEW YORK 335 BROOKLYN Gotham Packing Co., Inc. — 352 Johnson Ave. A corporation. Capital, $100,000; issued, $100,000. President, Leo S. Joseph; Vice- President, Samuel Plaut; Secretary, Arthur A. Plosscowe; General Manager, Samuel Plaut; General Superintendent, Arthur A. Plosscowe. Employes, 30. Cattle, 500. By-Products — Tallow and grease. Gov- ernment inspection. Refrigeration — 30-ton York and 20-ton Mayer; direct expansion. Boiler capacity, 75 H. P. International Provision Company — 33-43 DeGraw St. A corpora- tion. Capital, $10,000; issued, $10,000'. President, P. J. Sweeney; Vice-President, T. J. Sweeney; Treasurer, E. Patten; General Manager, P. J. Sweeney. Employes, 75. Codes — Robinson and A. B. C, 5th edition; code word, "Hazelyork." Hogs, 3,000. Government inspec- tion. Refrigeration — 150-ton Allen; brine circulation; 10 tons ice daily. Boiler capacity, 300 H. P. C. Lehmann Packing Co., Inc. — 321 Johnson Ave. Railroad, Long Island. A corporation. Capital, $250,000; issued, $250,000. Stock- holders, 5. President, Camille Lehmann; Vice-President, Leon Leh- mann; Secretary, Florence Lehmann; Treasurer, Maurice Lehmann; General Manager, Maurice Lehmann; General Superintendent, Jacob Romer. Employes, 15. Cattle, 500. Government inspection. Refrig- eration — 16-ton Buffalo; direct expansion. Hugo Strauss Packing Co., Inc. — 284 Johnson Ave. Railroad, Bushwick Station, Long Island R. R. A corporation. President, Philip Valk; Secretary, M. C. Abusa; Treasurer, Hugo Strauss; Gen- eral Manager, Philip Valk; General Manager, Max Valk. Employes, 25. Codes — A. B. C, 5th, Bentley and Lieber; code word, "Philvalk- New York." Horses, 200. Sausage — Fresh, smoked and summer. By-Products— Hog and chicken feed, dog food, ground bones and polished bones. Government inspection. Refrigeration — 12-ton Automatic; brine circulating. Packs horse meat products. New York office, 305 Broadway. Also exports. BUFFALO Jacob Dold Packing Co. — 745 William St. Railroad, New York Central. A corporation. Capital, $6,000,000; issued, $6,000,000. Presi- dent, J. C. Dold; Vice-Presidents, F. W. Dold, J. P. Dold and R. S. Dold; Secretary, J. J. Dolphin; Treasurer, J. L. Carson; General Man- ager, J. P. Dold; General Superintendent, J. J. Cuff. Employes, 1,800. Codes — Cross, Yopps, Western Union, A. B. C, 5th; code word, "Doldqual." Cattle, 6,000; hogs, 30,000; sheep, 6,000, at Buffalo plant. Cattle, 1,500; hogs, 15,000; sheep, 3,000, at Wichita, Kans., plant. Sausage — Fresh and smoked. By-Products — Dried blood, tankage, hog and chicken feed, glue and greases. Government inspection. Refrigeration — Two Keystone, three Arctic, one Hercules, two Car- bondale, totalling 1,070 tons; 45 tons ice daily. Boiler capacity, 3,175 H. P. Trade Marks — Hams, "Niagara" and "Sterling"; bacon, "Niagara" and -"Sterling"; lard, "Niagara" and "White Rose"; com- pound, "Sterling." Branch Houses — Wichita, Kansas; Perry and East Market St., Buffalo; 245-261 Walton St., Svracuse. N. Y.; 1204-5 Metz St., Brooklyn, N. Y., 431 Main St., Utica, N. Y.; 77-79 S. Market, Boston, Mass., and Matthew St., Liverpool, England. Also exports. Figures on cattle, ho^s and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 336 THE PACKERS' ENCYCLOPEDIA BUFFALO Danahy Packing Co. — 25 Metcalf St. Railroad, New York Central. A corporation. Capital, $150,000; issued, $150,000. Stockholders, 5. President, John M. Danahy; Vice-Presidents, Arthur T. Danahy and Raymond G. Danahy; Secretary, S. Edpar Danahy; General Manager, John M. Danahy. Employes, 210. Codes — Cross. Cattle, 250; hogs, 4,000; sheep and lambs, 1,200. Sausage — Fresh and smoked. By- products — Tankage. Government inspection. Refrigeration — 90 and 60-ton York and 30-ton Case; direct expansion. Trade Marks — "Easter Brand" and "Tastefine." Also exports. Klinck & Schaller, Inc.— 620-630 Babcock St. Railroad, Erie. A corporation. Capital, $185,000; issued, $185,000. Stockholders, 4. President, Jacob C. Schaller; Secretary, A. C. Klinck; Treasurer, R". L. Klinck; General Manager, R. L. Klinck. Employes, 25. Cattle, 350; lambs, 1,000. By-Products — Dried blood, tankage, chicken feed and tallow. Refrigeration — Two 35-ton Fricks; brine spray system. Boiler capacity, 60 H. P. Trade Mark — "Quality First." Klinck Packing Co. — G. W. Klinck, Manager. Owned by Allied Packers, Inc. (See Chicago.) Klinck Bros., Inc.— 588 Howard St. and 107 E. Market St. Part- nership; Christian and Charles Klinck. Laux & Edbauer — 40 Spencer St. Jacob Moschel's Sons, Inc. — 153 Peckham St. A corporation. Capital, $75,000; issued, $75,000. President and Treasurer, Charles Moschel; Vice-President, Conrad Moschel; Secretary, Louis Moschel. Neber &McGill— 16 Hanna St. New England Dressed Meat Company — Howard and Babcock Sts. (Swift & Company plant.) Frank Rausch — ^18 Howard St. Edward J. Smith Packing Company — 247 Lewis St. Sahlen Packing Co. — 318 Howard St. Co-partnership composed of following members of firm: Edw. C. Sahlen, Jos. W. Sahlen, Wm. Sahlen, Frank J. Sahlen, Alexander Sahlen, Elizabeth S. Sahlen and Jos. Rast. Employes, 50. Codes — Cross. Hogs, 1,500. Sausage — Fresh and smoked. By-Products — Dried blood and tankage. Govern- ment inspection. Refrigeration — 50-ton Frick and 25-ton Case; direct expansion. Boiler capacity, 300 H. P. Trade Mark — "Sahlen." Also exports. CANAJOHARIE Beech-Nut Packing Co. — Church St. Railroad, West Shore. A corporation. Capital, $3,000,000; issued, $2,124,500. Stockholders, 700. President, Barlett Arkell; Vice-Presidents, F. E. Barbour and Edward S. Moore; Secretary, W. C. Arkell; Treasurer, John S. EUi- thorp; Superintendent, Col. Davis. Employes, 1,250. Government in- spection. Trade Mark — "Beech-Nut." Do not slaughter. Pack meat specialties, bacon, etc. CHESTER Frank J. Murray Co., Inc. — Railroad, Erie. A corporation. Capital, $100,000; issued, $75,000. Stockholders, 5. President, Frank J. Murray; Vice-President, C. A. Koelsch; Secrctarv, F. T. Murrav; Treasurer, C. A. Koelsch. Employes, 15. Cattle, 100; hocrs, 250; sheen. 250. By- Products — Dried blood and tankage. Government inspection. Refrig- eration — 15-ton York; brine circulating. Boiler capacity, 40 H. P. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— NEW YORK 337 HUDSON C. A. Van Deusen Co. — 13-23 North 7th St. A corporation. Capi- tal, $120,000; issued, $81,300. Stockholders, 8. President, Charles A. Van Deusen; Vice-President, Leslie M. Van Deusen; Secretary, C. Werter Van Deusen; Treasurer, D. H. Van Deusen. Employes, 40. Sausage — Fresh and smoked. Do not slaughter. Wholesale curers and sausage makers. Government inspection. Refrigeration — 10-ton Carbondale. KINGSTON Jacob Forst Packing Co. — Partnership. J. & M. B. Forst. Capital $250,000. NEW YORK CITY Allied Packers, Inc. — Owned by Allied Packers, Inc. (See Chicago.) Armour & Co. — 39th St. and 11th Ave. (See Chicago.) F. A. Ferris & Co., Inc.— 262-272 Mott St. A corporation. Presi- dent, F. A. Ferris, Jr.; Vice-Presidents, E. S. Hand and W. P. Uhler; Secretary, Merritt L. Stewart; Treasurer, Harris H. Uhler; Plant Superintendent, W. P. Uhler. Government inspection. Trade Mark — — "Ferris." Cure hams and bacon. Figge & Hutwelker Co., Inc.— 621-7 W. 40th St. A corporation. Capital, $100,000. President and Treasurer, Frederick Figge; Vice- President, Charles Hutwelker; Secretary, Alexander H. Figge. Pork Thomas Halligan— 549 W. 40th St. Individual. Sheep, 1,000. Government inspection. Refrigeration — Rents cooler space for 300 lambs. Only, slaughters lambs. A. Lester Heyer — 318-320 East 39th St. Individual ownership. Government inspection. Refrigeration — 20-ton Voss; brine circulat- ing. Pork packer. New York Butchers' Dressed Meat Co. — 495 11th Ave. Railroad, New York Central. A corporation. Owned by Armour & Co. Capi- tal, $2,000,000; issued, :<^,000,000. President, Frederick Joseph; Vice- President, Leo S. Joseph; Secretary, Edward Bacon; Treasurer, Frederick Croll; General Manager, Leo S. Joseph; General Superin- tendent, Alfred Fryatt. Employes, 550. Codes used — Armours. Cattle, 3,360; sheep, 7,200; calves, 3,000. By-Products— Tankage, oleo oil, oleo stearine and tallow. Government inspection. Refrigera- tion — 100 and two 150-ton Vilter; brine spray system. Boiler capac- ity, 1,468 H. P. Also exports. Robe & Brother — 527 West 36th St. A corporation. President, Chas. Rohe; Vice-President, A. T. Rohe; Secretary, Wm. Rohe; Treasurer, O. F. Rohe. Pork packers. Also export. J. W. & P. Scanlan, Inc.— 613-619 West 40th St. A corporation. Capital, $75,000; issued, $75,000. Stockholders, 16. President, Harry Scanlan; Vice-President, J. H. Scanlan; Secretary, O. F. England; Treasurer, M. E. Scanlan; General Manager, Harry Scanlan: General Superintendent, F. O. Sullivan. Employes, 109. Sheep, 5,000. Gov- ernment inspection. Refrigeration — 75-ton De La Vergne and 20-ton York; direct expansion. Boiler capacity, 300 H. P. Branch Houses — 169 Fort Greene Place, Brooklyn, and 14-16 Thompson St., New York City. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 338 THE PACKERS' ENCYCLOPEDIA ' NEW YORK CITY Joseph Stern & Sons, Inc. — 616 W. 40th St. A corporation. Capi- tal, $3,000,000; issued, $3,000,000. President, F. L. Bisbee; Vice-Presi- dent, J. H. Burns; Secretary and Treasurer, M. E. Smith; Assistant Secretary, E. C. Hartman; General Manager, F. L. Bisbee; General Superintendent, M. S. Mandle. Employes, 800. Codes — Scotts, Bentley, Liebers, W. U., A. B. C, 5th; code word, "Jostern." Cattle, 2,000; hogs, 12,000; calves, 1,000. Sausage — Fresh, smoked and summer. By-Prod- ucts — Dried blood, tankage, oleo oil, prime oleo stearine, tallows, greases, hides and cattle tails. Government inspection. Refrigeration — 500-ton De La Vergne; direct expansion. Boiler capacity, 1,050 H. P. Trade Marks — Sausage, "Foresthill" and "Anchor." Also exports. Strauss & Adler— 607-11 W. 40th St. Beef butchers. - Swift & Company — 778 First Ave. (See Chicago.) United Dressed Beef Co. of New Y'ork — 778 First Ave. A cor- poration. Capital, $3,000,000. President, Walter Blumenthal; Vice- President and Treasurer, Irving Blumenthal; Secretary, Martin Rothschild. Slaughterers, packers, manufacturers of oleo oil, tallow, tankage and blood and cured meats. Government inspection. Also exports. Wilson & Co. — 45th and First Ave. (See Chicago.) PINE PLAINS Roy W. Pulver. ROCHESTER Rochester Packing Company, Inc. — Maple St. Railroad, New York Central and Hudson River. A corporation. Capital, $500,000; issued, $379,800. Stockholders, 40. _ President, Frederick M. Tobin; Vice-President and General Superintendent, O. E. Espey; Sec- retary, P. J. Vacth, Jr.; Treasurer, J. J. Burke; General Manager, Frederick M. Tobin. Employes, 112. Hogs, 1,500. Sausage — Fresh and smoked. Refrigeration— 60 and 35-ton York; direct expansion; 10 tons ice daily.. Boiler capacity, 275 H. P. Rochester Abattoir Co. — Kerr St. Owner, Joseph Amdoursky. SCHENECTADY Miller Bros. — Slaughterers. SYRACUSE A. C. Hofmann & Sons— 301-327 Free St. Railroads, New York Central, West Shore. A corporation. Capital, $500,000. Stockholders, 3. President and General Manager, A. C. Hofmann, Jr.; Treasurer and Assistant Manager, N. L. Hofmann; Secretary and Sales Manager, T. P. Considine. Employes, 60. Cattle, 100; hogs, 1,000. Sausage — Fresh and smoked. By-Products — Dried blood and tankage. City inspection. Refrigeration — 30-ton Automatic, 75-ton Carbondale. Boiler capacity, 200 H. P. Trade Marks — ^"Peerless" and "Diamond H." TONAWANDA Schwinger Packing Co. H. S. Golde Packing Co. TROY Greylock Packing Co. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— NEW YORK 339 UTICA C. A. Durr Packing Co., Inc. — A corporation. Capital, $1,000,000. President, Herman A. Amberg-; Vice-President, Albert C. Durr; Secretary, Jacob F. Ammann; Treasurer, John M. Snyder. Spath Bros. — Canal St. Jutz & Pfluke Packing Co., Inc. — Foot of Schuyler St. Railroad, New York Central. A corporation. Capital, $100,000; issued, $55,100. Stockholders, 5. President, L. M. Pfluke; Vice-President, Anton Jutz; Secretary, N. J. Dilker; Treasurer, G. A. Hoetzer; General Manager, L. M. Pfluke. Employes, 25. Hogs, 300; lambs, 75; cattle, 30; calves, 25. Sausage — Fresh and smoked. Refrigeration — 12-ton York; direct expansion. Boiler capacity, 35 H. P. YONKERS Siebert Bros. NEW MEXICO KOEHLER Blossburg Merc. Company — Railroad, Koehler Junction. A corpo- ration. General Manager, A. W. Wildenstein. Cattle, 100; hogs, 200. Sausage — Fresh and smoked. Refrigeration — 40-ton Huettemann & Cramer; brine circulating system. Retail Markets — Koehler, Brilliant, Gardiner, Van Houter and Sugarite, New Mexico. NORTH CAROLINA ASHEVILLE Asheville Packing Company — 428 Depot St. Partnership. Gen- eral Manager, F. Zimmerman. Railroad, Southern. Cattle, 100; hogs, 20; sheep, 12. By-Products — Dried blood and tankage. Refrigeration — 8-ton Brecht; direct expansion. RALEIGH Raleigh Abattoir. WILMINGTON Cape Fear Packing Co. — Railroad, Atlantic Coast Line. A corpo- ration. Capital, $500,000; issued, $400,000. Stockholders, 5. President, G. Herbert Smith; Vice-President, J. Corbett; Assistant Secretary, D. C. Whitted; Secretary and Treasurer, W. L. Griffith; General Man- ager, C. T. Ruhl. Cattle, 180; hogs, 5,000. Sausage— Fresh, smoked and summer. By-Products — Dried blood and tankage. Government inspection. Refrigeration— Two 20 and one 10-ton York; brine cir- culating and direct expansion; 200,000 cu. ft. cold storage capacity. Boiler capacity, 300 H. P. Also exports. Carolina Packing Co. — Railroad, Atlantic Coast Line. A corpo- ration. Capital, $200,000; issued, $72,000. Stockholders, 150. Presi- dent, W. W Love; Vice-President, J. W. Brooks; Secretary and Treasurer, Milton Calden. Employes, 20. Cattle, 50; hogs, 150; sheep, 100. Sausage — Fresh, smoked. By-Products — Fertilizer _ tankage. Government inspection. Refrigeration — 20-ton York; brine circulating. Boiler capacity, 65 H. P. Trade Mark— "Old Hickory." WINSTON-SALEM Winston-Salem Abattoir Company. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 340 THE PACKERS' ENCYCLOPEDIA CHARLOTTE Charlotte Packing Company. ELIZABETH CITY Pasquotank Packing Co. NORTH DAKOTA WEST FARGO Equity Co-Operative Packing Co. — Railroad, Northern Pacific. A corporation. Capital, $10,000,000; issued, $2,500,000. Stockholders, 17,000. President, C. W. Reichert, Carrington; First Vice-President, U. L. Burdick, Williston; Second Vice-President, John L. Mikklethun, Wimbledon; Third Vice-President, C. P. Peterson, Bisbee; Treasurer, George Brastrup, Courtenay. Employes, 255. Codes — Cross. Cattle, 1,500; hogs, 5,000; sheep, 500. Sausage — Fresh, smoked, summer. By-Products — Dried blood and tankage. Government inspection. Refrigeration — 75-ton Vogt; absorption system; brine spray system; 25 tons ice daily. Boiler capacity, 1,200 H. P. Trade Marks — Hams, "Fargo" and "Valley" brand; bacon, "Valley" and "Cheyenne" brand; lard, "Fargo." Branch Houses — 110 W. Michigan St., Duluth, and 339 E. Fifth St., St. Paul, Minn. GRAND FORKS City Abattoir Co. Northern Packing Company. OHIO ATHENS F. C. Stedman Company — A corporation. Capital, $1,000,000; is- sued, $600,000. President, J. H. Winder; Vice-President, A. C. Russi; Secretary and Treasurer, R. E. Slaughter. AKRON C. A. Schell Provision Co. — 504 Locust St. Partnership. Presi- dent, C. A. Schell; Vice-President, Secretary and Treasurer, Ray C. Piero. Employes, 20. Sausage — Fresh and smoked. Wholesale meat packers and sausage makers. Refrigeration — 15-ton Arctic; direct expansion. Boiler capacity, 50 H. P. Trade Mark — "Shell Brand." BELLEVUE A. Ruedy — Union Stock Yards. Zehner Brothers Packing Co. — A corporation. Capital, $1,000,000. President, Charles Zehner; Vice-President, W. C. Carr; Secretary and Treasurer, Carl Zehner. BEREA J. N. Curtis & Son. Dobbins & Geiger.. BUCYRUS CANTON Canton Provision Co. — Carnahan Ave. and Penn St. A corpora- tion. Capital, $500,000. President and General Manager, Curtis N. Wade; Vice-President, Frank Wade; Secretary and Treasurer, M. I. Rank. E. W. Renner & Sons. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— OHIO 341 CHILLICOTHE Tobias Edinger — 11 E. Main St. Railroads, Cincinnati, Hamilton & Dayton and Baltimore & Ohio. Owned by Tobias Edinger and five sons. General Manager, Tobias Edinger, Jr.; General Superintendent, George Edinger. Cattle, 12; hogs, 90; sheep, 10. Sausage — Fresh and smoked. By-Products — Dried blood, tankage and fertilizer. Refrig- eration — 20-ton Triumph; brine circulating; two tons ice daily. Boiler capacity, 135 H. P. Retail Market — One at plant. Frank & Charles Hun. CINCINNATI Jacob Bauer Sons — 2932 Massachusetts Ave. Partnership, Emil Bauer, Prop. Employes, 10. Cattle, 100; calves, 125. Government inspection. Refrigeration — 12-ton York. Butchers' Packing Company — Owned and operated by the E. Kahn's Sons Company, Cincinnati, Ohio. Cincinnati Abattoir Co. — Spring Grove and Alabama Ave. Rail- road, Baltimore & Ohio. A corporation. Capital, $1,750,000; issued, $1,350,000. Stockholders, 425. President, Joseph Ryan; Vice-Presi- dents, Fred E. Edmonds and Daniel H. Loewenstein; Chairman Board of Directors, Michael Ryan; Secretarj^, Fred A. Dietrich; Asst. Secre- tary, Henry H. Brockhoff; Treasurer, Chas. R. Hubbard; General Sales Manager, A. C. Huneke; General Superintendent, D. H. Loewen- stein; General Manager, Michael Ryan. Employes, 900. Codes — Cross, Robinson, Griffin, Utility, A. B. C, 5th, and W. U. ; code word, "Cinabbat." Cattle, 4,000; hogs, 15,000; sheep, 2,000. Sausage— Fresh, smoked and summer. By-Products handled by Joslin-Schmidt Co. Government inspection. Refrigeration — 350-ton Ball, two 100-ton Triumph, 80-ton York and 80-ton Wolf; brine circulating, direct expan- sion and brine spray system. Boiler capacity, 1,600 H. P. Trade Marks — Hams, "Pheasant"; bacon, "Imperial Club," "Pheasant" and "Queen City"; lard, "Pheasant" and "Imperial Club"; compound, "Caco"; canned meats, "Imperial Club," "Pheasant" and "Buckeye." Branch Houses — New York City, Ashland and Lexington, Kentucky, and Chattanooga, Tenn. Also exports. Cincinnati Packing Co. — 2011 Branch St. A corporation. Capi- tal, $25,000; issued, $16,700. Stockholders, 6. President, E. J. Schwarz; Secretary, D. T. Hackett; Treasurer, Otto Hirschfeld; General Man- ager, Otto Hirschfeld, Employes, 4. Codes — Liebers and A. B. C; code word, "Nurto." Horses, 30. Government inspection. Refrigera- tion — 12-ton Triumph; brine circulating. Also exports. Note — Nature of business is killing of horses and pickling of horsemeat. G. Ehrhart & Sons. Charles A. Freund— 1215 W. Liberty St. Individual ownership. Employes, 20. Cattle, 125; hogs, 900. Sausage— Fresh and smoked. Government inspection. Refrigeration — 12-ton Frick; brine circulat- ing. Boiler capacity, 150 H. P. John Hilberg & Sons. John Hoffman's Sons Co.— 2162 Colerain Ave. Capital, $150,000; issued, $150,000. President, J. A. Wiederstein; Vice-President, Mrs. M. Hoffman; Secretary, A. Lammers; Treasurer, Jacob Hoffman. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 342 THE PACKERS' ENCYCLOPEDIA CINCINNATI Ideal Packing Co. — 2141 Baymiller St. A corporation. Capital, $150,000; issued, $150,000. Stockholders, 17. President, Charles Hauck; Vice-President and Treasurer, Chas. A. Buehler; Secretary, John B. Mueller; General Manager, Charles Hauck. Employes, 70. Codes — Cross and Robinson. Cattle, 90; hogs, 1,200. Sausage — Fresh and smoked. By-Products — Tankage. Government inspection. Re- frigeration — 50 and 37i^-ton Linde and 60-ton Vilter; direct expansion and brine circulating; 25 tons ice daily. Boiler capacity, 500 H. P. Trade Marks — "Ideal Brand" and "Liberty Brand." Gus Juengling — 2871 Massachusetts Ave. Individual ownership, Gus Juengling. Employes, 10. Cattle, 150; sheep, 75. Government inspection. Refrigeration — 12-ton York. E. Kahn's Sons Co. — 517-523 Livingston St. A corporation. Capital, $750,000; issued, $438,200. Stockholders, 115. President, Louis W. Kahn; Vice-Presidents, Eugene Kahn and Nathan Kahn; Secretary, Henry Hellwitz; Treasurer, Albert H. Kahn; Sales Man- ager, J. L. Grauman; General Superintendent, E. L. Bertram. Em- ployes, 300. Code— Cross. Cattle, 750; hogs, 3,500; sheep, 1,000. Sausage — Fresh, smoked and summer. By-Products — Hides, grease, tallow, tankage and hog feed. Government inspection. Refrigera- tion — 50-ton Featherstone, 40-ton Niebling and 150-ton Frick; brine circulating and brine spray. Boiler capacity, 450 H. P. Trade Mark — "American Beauty." Kroger Grocery & Baking Co. — 817 Main St. A corporation. President, B. H. Kroger; Vice-Presidents, W. H. Albers and A. L. Nagel; Secretary, Geo. Meiners; Treasurer, B. H. Kroger, Jr.; Gen- eral Manager, A. L. Nagel; General Superintendent, Wm. Wetta. Employes, 150. Codes — Cross. Cattle, 300; hogs, 1,200. Sausage — Fresh, smoked and summer. By-Products — Unground tankage. Gov- ernment inspection. Refrigeration — 50-ton Triumph and two 25-ton Fricks; direct expansion and brine circulating. Boiler capacity, 200 H. P. Trade Marks — -"Country Club," "Old Colony" and "Compass." Retail Markets — St. Louis, Mo., Detroit, Mich., and Cincinnati, Colum- bus, Dayton and Hamilton, Ohio. Also exports. A. Loewenstein's Sons Co. — 1713-15 John St. A corporation. Cap- ital, $40,000; issued, $40,000. Stockholders, 5. President, David Loewenstein; Vice-President, Melvyn G. Loewenstcin; Secretary, Albert V. Ehlen; Treasurer, Emanuel Loewenstein; General Manager, David Loewenstein. Employes, 15. Cattle, 200; sheep, 100. Govern- ment inspection. Refrigeration — One 35-ton Triumph. Lohrey Packing Co. — 2827 Massachusetts Ave. Partnership. Geo. Lohrey and Henry Moellering. Employes, 25. Cattle, 10; hogs, 250. Sausage — Fresh and smoked. By-Products — Tankage. Govern- ment inspection. Refrigeration — 20-ton York and 20-ton Triumph; brine circulating and direct expansion. Boiler capacity, 100 H. P. Trade Mark — "Brighton Belle." Maescher & Co. — 1754-56 Central Ave. Partnership, Harry W. Maescher and Arthur V. Maescher. Curers and packers of meats. Governinent inspection. Refrigeration — 22-ton Huettemann & Cramer; direct expansion. Trade Mark — "Crescent Brand." Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— OHIO 343 H. H. Meyer Packing Co. — 2118 Linn St. A corporation. Capital, $207,350; issued, $207,350. President, N. R. Meyer; Secretary, R. A. Meyer; Treasurer, B. O. Gebred; General Manager, R. A. Meyer. Employes, 150. Codes — Robinson and Cross. Hogs, 3,000. Sausage — Fresh and smoked. By-Products — Tankage and grease. Government inspection. Refrigeration — 60-ton Triumph and 60-ton Hercules; brine circulating. Boiler capacity, 405 H. P. Trade Marks — Hams, bacon, lard and compound, "Partridge," "Golden Corn," "Economy Bacon." Also exports. I. Oscherwitz & Sons — 569 W. Sixth St. Individual ownership. General Manager, Max B. Oscherwitz. Cattle, 40. Sausage — Kosher and smoked. Government inspection. Refrigeration — One 8-ton and one 5-ton Yovh; direct expansion. Wm. G. Rehn's Sons — 452-454 Bank St. Partnership. Employes, 7. Cattle, 200. Government inspection. Refrigeration, 14-ton Triumph; brine circulating and direct expansion. Retail Market — 23- 25 Pearl St., Cincinnati. A. Sander Packing Co. — 1024 Gest St. A corporation. Capital, $200,000; issued, $200,000. Stockholders, 9. President and Treasurer, Armin Sander; Secretary, George Kaufmann; General Manager, Armin Sander; General Superintendent, George Kaufmann. Employes, 100. Codes — Cross and Robinson. Hogs, 3,000. Sausage — Fresh, smoked and summer. By-Products — Dried blood, tankage, liquid stick. Gov- ernment inspection. Refrigeration — 100-ton Triumph and 50-ton De La Vergne; direct expansion. Boiler capacity, 450 H. P. Trade Mark — "Morning Glory." Jacob Schlachter's Sons — 2831-2841 Colerain Ave. Partnership. General Manager, Henry Schlachter. Employes, 15. Cattle, 100; sheep, 300. Government inspection. Refrigeration — 20-ton Triumph; brine circulating. J. & F. Schroth Packing Co. — Cormany Ave. and Township St. A corporation. Capital, $500,000; issued, $500,000. Stockholders, 16. President, Fred Schroth; Vice-Presidents, Elmore M. and Michael Schroth; Secretary, Elmore M. Schroth; Treasurer, Fred Schroth; General Manager and General Superintendent, Fred Schroth; Live Stock Buyer, Michael Schroth. Employes, 130. Cattle, 150; hogs, 4,800. Sausage — Fresh and smoked. By-Products — Dried blood and tank- age. Government inspection. Refrigeration — One 80-ton Niebling and one SO-ton Linde. Trade Mark — "Fountain Brand." Also ex- ports. Valley Packing Co. — 3673 Colerain Ave. Owned by Jos. Gerin- ger Estate. Jos. C. Geringer, General Manager. Cattle, 60; hogs, 200; sheep, 25. Sausage — ^Fresh, smoked and summer. By-Products — Hog and chicken feed. Government inspection. Refrigeration — 35-ton York; brine circulating; 10 tons ice daily. Boiler capacity, 160 H. P. Jacob Vogel & Son — 2600-2614 Colerain Ave. Individual owner- ship. Employes, 35. Cattle, 30; hogs, 1,500. Sausage — Fresh, smoked and summer. Government inspection. Refrigeration — 100 and SO- ton Frick; direct expansion. Boiler capacity, 550 H. P. Trade Marks ■ — "Star Brand" and "Maple Leaf Brand." Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 344 THE PACKERS' ENCYCLOPEDIA CIRCLEVILLE John Groce & Son. Hoser Packing Co. CLEVELAND Blumenstock & Reid Co.— 3261 West 65th St. Railroad, Big Four. A corporation. Capital, $200,000; issued, $121,000. Stock- holders, 46. President, George Blumenstock; Vice-President, Jno. Amersbach; Secretary and Treasurer, Thos. Reid. Employes, 80. Code— Cross. Hogs, 3,000. Sausage — Fresh and smoked. By-Prod- ucts — Dried blood and tankage. Government inspection. Refrigera- tion — 50-ton Frick; brine spray system. Boiler capacity, 60 H. P. Trade Mark — "Golden Rule." Cleveland Provision Company, The — 2527 Canal Road. Capital, $4,500,000; issued, $1,000,000. President, S. T. Nash; Vice-President, W. F. Nash; Secretary and Treasurer, Thos. H. Nash. Federal Packing Co.— Packinghouse. 3207 W. 65th St. Railroad, Big Four. A corporation. Capital, $850,000; issued, $276,000. Stock- holders, 150. President, F. C. Thornton; Vice-President, G. H. Hall; Secretary, A. V. Cannon; Treasurer, A. E. Nelson; General Manager, A. E. Nelson. Employes, 60. Codes — Cross. Cattle, 500; sheep and calves, 1,000. Sausage — Fresh and smoked. By-Products — Tankage and tal- lows. Government inspection. Refrigeration — 60-ton Vilter; direct expansion. Boiler capacity, 150 H. P. Trade Mark — "Fedco."' Retail Market— 3207 W. 65th St., Cleveland. Branch House— 2303-7 E. Fourth St., Cleveland. Lake Erie Provision Co.— 3112 West 63rd St. Railroad, Big Four. A corporation. Capital, $60,000; issued, $60,000. Stockholders, 12. President, N. O. Newcomb; Vice-President, John Beck; Secre- tary, C. G. Newcomb; Treasurer, N. O. Newcomb; General Manager, M. T. Morgan. Employes, 150. Code — Cross. Cattle, 750; hogs, 3,000; sheep, 750. Sausage — Fresh, smoked and summer. By-Prod- ucts — Dried blood and tankage. Government inspection. Refrigera- tion — 125-ton York, 75 and 60-ton .A.rctic; direct expansion and brine spray system. Boiler capacity, 536 H. P. Trade Mark — "Meadow- brook Brand." Also exports. Long Dressed Beef Co. — 2351 E. Fourth St. Railroad Big Four. Pack beef and pork. Ohio Provision Company — Clark Ave. & Big Four Crossing. Railroad, Big Four. A corporation. Capital, $400,000; issued, $326,- 800. Stockholders, 14. President and General Manager, J. B. McCrea; Secretary and Treasurer, E. L. Schneider; Plant Superintendent. Philip Scheuermann; Live Stock Buyer, J. J. Gallagher. Employes, 125. Codes— Cross; code word, "Purple." Cattle, ^300; hogs, 2,000; sheep, 300. Sausage — Fresh and smoked. By-Product — Tankage. Government inspection. Refrigeration — 100-ton York; 25-ton Case and 25-ton Arctic; direct expansion. Boiler capacity, 225 H. P. Trade Mark — "Ohio Brand." Retail Market — One at plant. Branch Houses — One in Cleveland. Also exports. Swift & Company— 3241 W. 65th St. (See Chicago.) Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS—OHIO 345 Theurer-Norton Provision Co. — W. 63rd St., near Bi^ Four. A corporation. Capital, $80,000; issued, $80,000. President and Treas- urer, M. C. Teufel; Vice-President, T. J. Holmden; Secretary, A. F, Lucht. COLUMBUS Fred Schmidt Packing Co.— 253 E. Kossuth St. Railroad, Penn- sylvania. Individual ownership. General Manager, Geo. L. Schmidt. Employes, 30. Hogs, 400. Sausage — Fresh, smoked and summer. Refrigeration — 20-ton York; direct expansion. Trade Mark — "Mont- rose." Retail Market — Central Market, Columbus. Blumer-Sartain Packing Co. — Sandusky & River Sts. Railroad, Pennsylvania. A corporation. Capital, $125,000; issued, $75,800. Stockholders, 12. President, R. A. Blumer; Vice-President, A. E. Sartain; Secretary, W. E. Langdon; Treasurer, W. H. Sartain; Gen- eral Manager, W. H. Sartain. Employes, 40. Cattle, 100; hogs, 400; sheep, 50. Sausage — Fresh, smoked and summer. By-Products — Tankage, hog and chicken feed. Refrigeration — 25-ton York; direct expansion. Boiler capacity, 125 H. P. Trade Mark — "Ohio Pride Brand." Columbus Packing Co. — South High St. Railroad, Hocking Val- ley. A corporation. Capital, $250,000; issued, $250,000. Stockholders, 180. President, Frank Schmidt; Vice-President, William C. Freeh; Secretary, O. P. Lamb; Treasurer, J. F. Diebel; General Manager, J. F. Diebel; General Superintendent, O. R. Canter; Superintendent hog killing, Sam Miller. Employes, 150. Codes — Cross. Cattle, 250; hogs, 3,000; sheep, 200. Sausage — Fresh and smoked. By-Products — Dried blood, tankage, hog and chicken feed. Government inspection. Refrigeration — Three 80-ton Fricks; direct expansion. Boiler capacity, 500 H. P. Trade Marks — Hams and bacon, "Capital"; lard, "Royal" and "Capital." Also exports. David Davies — 616 W. Mound St. Individual ownership. Gen- eral Manager, Bruce Culp; General Superintendent, Wm. Bauer. Employes, 50. Cattle, 125; hogs, 350; sheep, 50. Sausage — Fresh, ■smoked and summer. By-Products — Tankage. City inspection. Refrigeration — One 35-ton Creamery Package. Denton Bros. COSHOCTON Coshocton Provision Company. DAYTON Henry Burkhardt Packing Co. — 235 S. Irwin St. Railroad, Balti- more & Ohio. A corporation. Capital, $35,000; issued, $35,000. Stockholders, 5. President, G. Burkhardt; Vice-President, A. William Freund; Secretary and Treasurer, L. J. Burkhardt; General Manager, L. J. Burkhardt; General Superintendent, A. Wm. Freund. E^nployes, 100. Code — Cross. Cattle, 100; hogs, 1,200. Sausage — Fresh and smoked. By-Products — Tankage. Government inspection. Re- frigeration — 50-ton Vogt; absorption system; brine circulating. Boiler capacity, 375 H. P. Trade Marks — Hams and bacon, "Pig Brand" and "Honey Bee Brand." Also exports. Dayton Abattoir Co., Inc.— 1022 Valley St. Capital, $50,000. Owners: Jesse Jacobs, Harry J. Jacobs, Alvin Jacobs and H. D. Mayer Figures on cattle, hogs and sheep indicate . AVERAGE WEEKLY KILLING ■CAPACITY. 346 THE PACKERS' ENCYCLOPEDIA DAYTON Gem City Packing Co. — Union Stock Yards. A corporation. Capital, $100,000; issued, $85,000. Stockholders, 12. President, Wm. M. Adelberger; Secretary and Treasurer, Oscar C. Ott; General Super- intendent, Fritz Laurinet. Employes, 15. Cattle, 30; hogs, 200; sheep, 20. Sausage — Fresh and smoked. By-Products — Tankage. City in- spection. Refrigeration — 20-ton York; brine circulating. Boiler ca- pacity, 100 H. P. Chas. Sucher Packing Co.-^— N. Western Ave. Railroad, Baltimore & Ohio. A corporation. President, Chas. Sucher; Vice-President, C. F. Sucher; Secretary, J. F. Sucher; Treasurer, Chas. Sucher; Gen- eral Manager, Chas. F. Sucher, Jr. Codes — Cross and Robinson. Cattle, 150; hogs, 1,500. Sausage — Fresh, smoked and summer. By- Products — Dried blood, tankage, hog and chicken feed. Government inspection. Refrigeration — 30-ton Frick and 60-ton York; direct expansion. Trade Marks — "Victory Brand." FOSTORIA Fostoria Provision Company — Columbus Ave. Railroad, New- York, Chicago & St. Louis. A corporation. Capital, $200,000. Stock- holders, 60. President, J. M. Myers; Vice-President, W. J. Hakes; Secretary and Treasurer, Chas. Fultz. Employes, 45. Codes — A. E. Cross. Cattle, 200; hogs, 100; sheep, 200. Sausage — Fresh and smoked. By-Products — Tankage. Government inspection. Refrig- eration — 35-ton Arctic; brine circulating and direct expansion. Makes own ice. Boiler capacity, 100 H. P. GREENVILLE Chas. G. Buchy — North Broadway. Individual ownership. Em- ployes, 5. Cattle, 15; hogs, 100. Sausage — Fresh, smoked and sum- mer. By-Products — Tankage. Refrigeration — 8-ton York; direct expansion. Boiler capacity, 25 H. P. Trade Mark — "Buchy's Prize Brand." HAMILTON Slifer Packing Co.— Ill Main St. A corporation. Capital, $20,000; issued, $20,000. Stockholders, 5. President, Ross R. Slifer; Vice- President, Emma Slifer; Secretary and Treasurer, F. G. Slifer; Gen- eral Manager, F. G. Slifer. Employes, 25. Cattle, 40; hogs, 150; sheep, 10. Sausage — Fresh and smoked. By-Products — Tankage. Refrigera- tion — 25-ton Triumph; brine circulating. Makes own ice. Boiler ca- pacity, 100 H. P. Retail Markets — Four in Hamilton. Chas. Manche. W. P. Eaton Packing Co.— Railroad, Chicago, Indiana & Western. A corporation. Capital, $500,000; issued, $300,000. Stockholders, 100. President, T. E. Slade; Vice-President, Fred Beisswinger; Secretary, H. J. Iske; Treasurer, W. P. Eaton; General Manager, W. P. Eaton; General Superintendent, Gus Mueller. Employes, 50. Cattle, 100; hogs, 1,000; sheep, 25. Sausage — Fresh and smoked. By-Products — Dried blood, tankage, hog and chicken feed. Refrigeration — 50-ton Wolf-Linde, 20-ton Triumph; direct expansion. Boiler capacity, 160 H. P. Trade Marks — "Checkers," "Rainbow^" and "Eato." Retail Markets — 565 South Front St., Hamilton. Rupp Packing Co. KENMORE Ohio Packing & Provision Co. — Partnership, Frank S. Canfield and Jack Canter. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING- CAPACITY. PACKERS— OHIO 347 KENMORE . Zimmerly Bros. Co. — 25 S. Manchester Rd. Railroad, Erie. In- dividual ownership. Capital, $70,000. Stockholders, 5. President, Jacob Zimmerly; Vice-President, G. Zimmerly; Secretary and Treas- urer, John Zimmerly; General Manager and Superintendent, Herman Zimmerly. Employes, 20. Cattle, 60; hogs, 200. Sausage — Fresh, smoked and summer. By-Products — Tankage, hog and chicken feed. Refrigeration — 2S-ton Phoenix; direct expansion. Boiler capacity, 180 H. P. Retail Market — One at Kenmore, Ohio. LANCASTER Bauman Bros. Lancaster Packing Co. LIMA Lima Packing Co. — 215 South Central Ave. Railroad, Baltimore & Ohio. A corporation. Capital, $150,000; issued, $127,500. Stockholders, 27. President, B. F. Thomas; Vice-President, W. C. Bradley; Secre- tary, D. W. Leichty; Treasurer, W. C. Bradley; General Manager, B. F. Thomas; General Superintendent, F. D. Bradley. Employes, 60. Code — Cross. Cattle, 60; hogs, 550. Sausage — Fresh and smoked. By- Products — Dried blood and hard cake. Refrigeration — 60-ton Car- bondale and 30 and 20-ton Linde; direct expansion; 12 tons ice daily. Boiler capacity, 300 H. P. MANSFIELD W. A. Kearns Packing Co. MARIETTA Frank Webber. MARION Marion Packing Co. — West Center St. Railroad, Erie. A cor- poration. Capital, $500,000; issued, $325,000. Stockholders, 140. Pres- ident, L. H. Guthery; Vice-President, Josiah Bindley; Secretary, French Crow; Treasurer, D. R. Crissinger; General Manager, L. H. Guthery; General Superintendent, Ferd Frey. Employes, 60. Cattle, 300; hogs, 1,200; sheep, 100. Sausage — Fresh and smoked. By-Prod- ucts — Dried blood, tankage, hog and chicken feed. Government in- spection. Refrigeration — 75-ton Triumph and 30-ton York; direct expansion. Boiler capacity, 200 H. P. MIDDLETON Reiner Brothers. NEWARK C. W. Miller Co.— Daniel Ave. Railroad, Baltimore & Ohio. Partnership. Cattle, 150; hogs, 900; sheep, SO. Sausage — Fresh and smoked. By-Products — Tankage and hog and chicken feed. Refrig- eration — 30, 25 and 12-ton Triumph; direct expansion. Boiler capac- ity, 50 H. P. Trade Mark— "Newark. Brand." Independent Packing Co. — 141 Wilson St. PIQUA Val Decker Packing Co. — East Ash St. and River, Railroads, Baltimore & Ohio and Pittsburgh, Cleveland, Cincinnati & St. Louis. A corporation. Capital, $50,000; issued, $50,000. Stockholders, 7. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 348 THE PACKERS' ENCYCLOPEDIA President, Val Decker; Vice-President, L. F. Decker; Secretary, W. J. Decker; Treasurer, Geo. H. Decker; General Manager, Val Decker; General Superintendent, Val Decker; Sales Manager, Geo. H. Decker; Purchasing Agent, Walter J. Decker; Stock Buyers, Wm. J. Decker, Wm. C. Catterlin. Employes, 75. Cattle, 125; hogs, 600; sheep, 25. Sausage — Fresh, smoked and summer. By-Products — Hog feed. Refrigeration — 20 and 35-ton Frick; direct expansion. Boiler capacity, 250 H. P. Trade Mark — "Our Pride." Kugelman Packing Co. — E. Ash St. Railroads, Pittsburgh, Cleve- land, Cincinnati & St. Louis and Baltimore & Ohio. A corporation. Capital, $50,000; issued, $40,000. Stockholders, 5. President, Fred Goeke; Vice-President, Edw. J. Kugelman; Treasurer, Leon M. Goeke; General Manager, Edw. J. Kugelman. Employes, 20. Cattle, 50; hogs, 250; sheep, 25. Sausage — Fresh and smoked. By-Products — Tankage. Refrigeration — 20-ton Arctic; direct expansion. Boiler capacity, 100 H. P. SANDUSKY Sandusky Packing Co. — Perkins and Campbell Rd. Railroad, Balti- more & Ohio. A corporation. Capital, $100,000; issued, $78,000. Stock- holders, 5. President, William C. Routli; Vice-President, A. C. Routh; Secretary and Treasurer, Guy Manaugh; General Manager, W. C. Routh; General Superintendent, A. C. Routh. Employes, 30. Codes — Cross. Cattle, 200; hogs, 600; sheep, 200. Sausage — Fresh and smoked. By-Products — Tankage, hog and chicken feed. Refrigeration — 30-ton Arctic; brine circulating. Boiler capacity, 130 H. P. Trade Mark — "Sandusky Brand." SIDNEY Sidney Packing Co. — East Sidney St. Railroad, Cleveland, Cin- cinnati, Chicago & St. Louis. A corporation. Capital, $100,000; issued, $81,000. Stockholders, 2>2. President, H. W. Robinson; Vice- President, B. T. Bull; Secretary and Treasurer, S. V. Willcutts; Gen- eral Manager, E. Collins. Employes, 15. Cattle, 100; hogs, 500; sheep, 20. Sausage — Fresh and smoked. By-Products- — Tankage. Refrig- eration — 15-ton Phoenix and 7-ton York; direct expansion. Boiler capacity, 50 H. P. SPRINGFIELD Finck & Heine Packinp^ Co. TOLEDO Carr Bros. — Lagrange St. and M. C. R. R. Jacob Folger — Phillips Ave. and New York Central R. R. Phillip Provo — Home Packing Co. N. Rassel Sons Co. — Lagrange St. and M. C. R. R. Ruedy Bros. — 4108 Lagrange St. TROY Braun Bros. Packing Co. Grunlich Bros. Troy Packing Co. URBANA Urbana Packing Co. — Corner Railroad and Church Sts. Rail- road, Pittsburgh, Cleveland, Cincinnati & St. Louis. A corporation. Capital, $500,000; issued, $222,300. President, W. R. Wilson; Vice- President, J. P Neer; Secretary and Treasurer, F. C. Wilson; General Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— OHIO 349 Manager and Superintendent, H. A. Colvin. Stockholders, 118. Em- ployes, 55. Cattle, 200; hogs, 600; sheep, 150. Sausage — Fresh and smoked. By-Products — Tankage and hog and chicken feed. Refrig- eration — 75-ton Frick; direct expansion; 25 tons ice daily. Boiler capacity, 500 H. P. Trade Marks — "Nox-All" and "Urban." Retail Markets — Two at Urbana, O., two at Springfield, O., and one at Marysville, O. WAPAKONETA Jacob Werner & Son — Partnership. Employes, 10. Cattle, 20; hogs, 150; few sheep. Sausage — Fresh, smoked, summer. Refrigera- tion — One 10-ton York; direct expansion. Boiler capacity, 15 H. P. XENIA City Market Co.— E. Main St. YOUNGSTOWN Youngstown Packing & Provision Co. — Railroad, Pennsylvania. A corporation. Capital, $200,000; issued, $150,000. Stockholders, 25. President, J. Calvin Ewing; Vice-President, Randall Anderson; Secre- tary and Treasurer, Wm. Sampson; General Manager, C. M. Bell. Employes, 70. Codes — Robinson. Cattle, 150; hogs, 1,500; sheep, 500. Sausage — Fresh, smoked and summer. By-Products — Tankage. Re- frigeration — 60-ton Wolf-Linde; brine circulating; 3 tons ice daily. Boiler capacity, 100 H. P. Trade Marks — Hams, "Wickliffe"; bacon, "Wicklifife"; lard, "Wickliffe." ZANESVILLE Henry Kessler. Max Taylor. Rittberger Bros. New Zanesville Provision Company — Railroad, Baltimore & Ohio. A corporation. Capital, $300,000; issued, $300,000. Stockholders, 7. President, F. G. Groce; Vice-President, A. P. Rogge; Secretary and Treasurer, F. Boyd. Employes, 110. Cattle, 100; hogs, 1,000. Sausage — Fresh, smoked and summer. By-Products — Dried blood, tankage, hog and chicken feed. Refrigeration — 100-ton Frick, 50-ton De La Vergne and 15-ton Huettemann & Cramer; direct expansion and brine spray systems. Boiler capacity, 400 H. P. Trade Marks — "Groce," "Scioto" and "Sunset." OKLAHOMA OKLAHOMA CITY W. H. Butcher Packing Co. — 100 E. Choctaw St. A corporation. Capital, $50,000; issued, $38,200. Stockholders, 3. President, W. H. Butcher; Vice-President, Anna Butcher; Secretary and Treasurer, T. Butcher. Employes, 15. Cattle, 60; hogs, 200. Sausage — Fresh and smoked. Refrigeration — 10-ton York; brine circulating and direct ex- pansion. Boiler capacity, 12 H. P. Morris & Company. (See Chicago.) Riverside Packing Co. Wilson & Company. (See Chicago.) SHAWNEE Graf Packing Co. A corporation. Capital, $50,000; issued, $30,- 100. Stockholders, 4. President, Geo. B.. Graf; Vice-President, Julius Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 350 THE PACKERS' ENCYCLOPEDIA Greenlee; Secretary and Treasurer, Geo. Graf, Jr.; General Manager, Geo. B. Graf; General Superintendent, E. L. Graf. Employes, 7. Cattle, 50; hogs, 150. Sausage — Fresh and smoked. Refrigeration — 12-ton United-Kenosha; brine circulating. Boiler capacity, 16 H. P. TULSA Independent Packing Co. — Olympia and Katy Sts. Railroad, Mis- souri, Kansas & Texas. A corporation. Capital, $100,000; issued, $50,- 000. Stockholders, 5. President, U. Holderman; Secretary and Treas- urer, I. F. Crow; General Manager, U. Holderman; General Superin- tendent, Harry Wollbrinck. Employes, 23. Cattle, 100; hogs, 400. Sausage — Fresh and smoked. Refrigeration — SO-ton United Iron Works; brine circulating and direct expansion. Boiler capacity, 60 H. P. Trade Mark— "Crown." OREGON ALBANY D. E. Nebergall Meat Co. — Railroad, Oregon Electric. A corpora- tion. Capital, $100,000; issued, $70,000. Stockholders, 14. President, B. E. Nebergall; Vice-President, H. L. Nebergall; Secretary and Treasurer, A. R. Tartar; General Manager, D. E. Nebergall. Em- ployes, 45. Cattle, 200; hogs, 1,200; sheep, 400. Sausage — Fresh and smoked. Government inspection. Refrigeration — 12i/2, 7 and 1 ton Armstrong, l>^-ton Frick, 2-ton Automatic and 2i/^-ton Remington; direct expansion and brine circulating. Boiler capacity, 50 H. P. Trade Mark — "Quality." Retail Markets — Two in Albany, one at Corvallis and one at Eugene, Ore. BAKER Baker Packing Co. — 1921 Main St. Railroad, Union Pacific. A cor- poration. Capital, $20,000; issued, $20,000. Stockholders, 5. President, Jas. A. Russell; Vice-President, H. L. Mohr; Secretary and Treasurer, E. W. Cox; General Manager, H. L. Mohr. Employes, 8. Cattle, 50; hogs, 300; sheep, 75. Sausage — Fresh, smoked and summer. By-Prod- ucts — Tankage and hog and chicken feed. Refrigeration — 5-ton Arm- strong and 3-ton Harris; direct expansion. Boiler capacity, 35 H. P. Trade Mark— "Nugget Brand." Retail Markets- 2424 Center St. and 1921 Main St., Baker. Ore. Smith Packing Co.— 1920 Main St. Railroads, O. W. R. & N. Co. Partnership. Stockholders, 3. Manager, W. P. Smith; Live Stock Purchaser and Slaughter House Manager, Chris Smith; Office, A. J. Durr. Cattle, 100; hogs, 150; sheep, 125. Sausage — Fresh and smoked. By-Products — Tankage and tallow. Refrigeration — 5-ton Armstrong; direct expansion. Boiler capacity, 15 H. P. Trade Mark — "Bee Hive." Retail Market— 1740 Main St., Baker, Ore. CORVALLIS Corvallis Meat Co.— 138 2nd St. Railroad, S. P. & O. E. Indi- vidual ownership. Employes, 14. Cattle, 60; hogs, 90; sheep, 90. Sausage — Fresh and smoked. By-Products — Chicken feed. Refrigera- tion — 5-ton Armstrong and 2-ton Isko; direct expansion; J/2 ton ice daily. Boiler capacity, 17 H. P. Retail Markets — Two in Corvallis. THE DALLES The Dalles Meat Company— 300 East 3rd St. Railroad, O. W. R. & N. Co. A corporation. Capital, $20,000; issued, $14,000. Stockhold- ers, 3. President, A. S. Roberts; Vice-President, V. H. French; Secre- Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. - PACKERS— OREGON 351 tary, E. P. Roberts; General Manager, A. Salter. Employes, 6. Cat- tle, 10; hogs, 12; sheep, 8. Sausage — Fresh and smoked. Government inspection. Refrigeration — 8-ton Murray; direct expansion. EUGENE Eugene Packing Co. KLAMATH FALLS Klamath Packing Co. — 526 Main St. A corporation. Capital, $125,000; issued, $104,000. Stockholders, 5. President, L. E. Walker; Vice-President, C. E. Drew; Secretary and Treasurer, J. S. Kent; General Manager, C. A. Pauley; General Superintendent, C. A. Pauley. Employes, 15. Cattle, 200; hogs, 600; sheep, 400. Sausage — Fresh, smoked and summer. By-Products — Tankage, hog and chicken feed. Refrigeration— 2-ton Stephens, 2-ton Brecht and 3 and S-ton Cyclops; brine circulating and direct expansion. Boiler capacity, 25 H. P. Trade Mark — "Diamond Brand." Retail Market — Klamath Falls. LA GRANDE Grande Ronde Meat Co.— 1116 Adams St. Railroad, O. W. R. & N. Co. A corporation. Capital, $100,000; issued, $100,000. Stockholders, 10. President, J. A. Russell; Vice-President; W. P. Mohr; Secretary and Treasurer, F. A. Epling; General Manager, J. A. Russell; General Superintendent, W. P. Mohr. Employes, 42. Cattle, 25; hogs, 80; sheep, 25. Sausage — ^Fresh, smoked and summer. By-Products — Tankage, hog and chicken feed. Government inspection. Refrigera- tion — 20, 10, 5 and 3-ton Harris; brine circulating; 50 tons ice daily. Boiler capacity, 80 H. P. Trade Marks — "Mount Emily" and "Royal Brand." Retail Markets — La Grande, Elgin and Baker, Ore. LEBANON Carl Seibel & Otto Eichentopf Packing Company. PENDLETON Pendleton Packing & Provision Co. — Corporation. Capital, $30,- 000. Directors: H. P. Whitman, Chas. J. Greulich, Geo. Singer. PORTLAND Adams Brothers — Panama Bldg. Geo. W. Donaldson — Kenton Station. Gelinsky Packing Co., Inc. — 271 Yamhill St. A corporation. Capi- tal, $25,000; issued, $25,000. Stockholders, 3. President and General Manager, W. E. Gelinsky; Vice-President, Alex. B. Cameron; Secre- tary and Treasurer, Axel Anderson. Employes, 21. Cattle, 30; hogs, ISO; sheep, 40. Sausage — Fresh and smoked. Refrigeration — 8-ton and 10-ton Fricks; direct expansion. Retail Market — 271 Yamhill St.,' Portland. Wholesale Department — 168 4th St. Trade Marks — "Honeysuckle" and "Lily." Swift & Company — North Portland. (See Chicago.) Schlesser Brothers — 1644 Peninsula Ave. RAINIER Columbia River Meat Co. — Water St. Individual ownership. Capital, $12,000. Prop., C. R. Hallberg. Wholesale slaughterer and packer. Sausage — Fresh, smoked and summer. Refrigeration — 1-ton A. & S.; brine circulating. Trade Mark — "Unique." Retail Markets — - One at St. Helena and one at Rainier. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 352 THE PACKERS' ENCYCLOPEDIA SPRINGFIELD Swarts & Washburn. SALEM Valley Packing Co. — Portland Road. Railroad, Southern Pacific. A corporation. Capital, $200,000; issued, $200,000. Stockholders, 5. President, F. W. Steusloff; Vice-President, W. H. SteuslofF; Secre- tary and Treasurer, Curtis B. Cross; General Manager, Curtis B. Cross; General Superintendent, F. W. Steusloff. Employes, 50. Cat- tle, 150; hogs, 600; sheep, 300. Sausage — Fresh, smoked and summer. By-Products — Dried blood, tankage and hog and chicken feed. Gov- ernment inspection. Refrigeration — 12-ton Automatic; direct expan- sion. Boiler capacity, 100 H. P. Trade Marks — "Cascade Brand" and "Opal Brand." PENNSYLVANIA ALLENTOWN Arbogast & Bastian Co. — 21 Hamilton St. Railroad, Lehigh Val- ley. A corporation. Capital, $1,250,000. Stockholders, 10. President, Wilson Arbogast; Vice-President, Walter E. Bastian; Secretary, William J. Moessner; Treasurer, Morris C. Bastian; General Manager, William J. Moessner. Employes, 240. Codes — Cross. Cattle, 250; hogs, 2,800; sheep, 40. Sausage — Fresh, smoked and summer. By- Products — Dried blood and tankage. Government inspection. Re- frigeration — 100 and 150-ton Vilter; direct expansion; 18 tons ice daily. Boiler capacity, 2,000 H. P. Zach Boyer. ALTOONA Confederated Home Abattoir Corporation — Capital, $500,000. President, John G. Sellers; Vice-President and Secretary, C. L. Brum- baugh; Treasurer, Jacob G. Snyder. United Home Dressed Meat Co. — 9th Ave. and 31st St. Railroad, Penna. A corporation. Capital, $250,000; issued, $250,000. Stockhold- ers, 5. President, Frank Endress; Vice-Presidents, W. A. Mattern and Peter Gutwald; Secretary and Treasurer, Chas. G. Mattas; Asst. Sec- retary and Treasurer, C. L. Salyards; General Sales Manager, C. L. Salyards. Employes, 85. Cattle, 180; hogs, 1,000; sheep, 100. Sausage — Fresh, smoked and summer. By-Products — Tankage, hog and chicken feed, tallow, grease and cracklings. Refrigeration — 60-ton Vilter; direct expansion. Boiler capacity, 350 H. P. BALLIETTSVILLE Wm. D. George — Railroad, Ironton. Individual ownership. Gen- eral Manager, Wm. D. George. Employes, 20. Cattle, 25; hogs, 50; calves, 10. Sausage — Fresh and smoked. By-Products — Tankage. Refrigeration — Two 10-ton Brecht and one l^^-ton York; direct and brine circulating. Boiler capacity, 60 H. P. Retail Market — One at Catasauqua, Pa., and one at Bethlehem, Pa. BLAIRSVILLE Brown Packing Co. — Liberty and Brown Sts. Railroad, Penna. Individual ownership — Thos. C. Brown. Employes, 15. Code — Cross. Cattle, 25; hogs, 150. Sausage — Fresh and smoked. By-Products — Tankage. Refrigeration — 35-ton Boyle; brine circulating; 12 tons ice daily. Boiler capacity, 250 H. P. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— PENNSYLVANIA 353 BRIDGEPORT A, H, March Packing Co. — Front and DeKalb Sts. Railroad, P. & R. A corporation. Capital, $100,000; issued, $100,000. Stockhold- ers, 3. President, Paul March; Vice-President, A. H. March; Secre- tary and Treasurer, Warren Geiger; General Manager, Paul March; General Superintendent, Chas. Vielhauer. Employes, 75. Hogs, 2,500. Sausage — Fresh and smoked. By-Products — Tankage, cracklings, hog hair and grease. Government inspection. Refrigeration — 30-ton Pennsylvania and 80-ton Huettemann & Cramer; direct expansion. Boiler capacity, 600 H. P. BUTLER Butler Packing Company — A corporation. Capital, $75,000; issued, $31,250. President, A. F. Myers; Vice-President, George McGary; Secretary, W. A. Gibson: Treasurer, H. J. Daum. CARNEGIE Abbott Packing Co. — Foot of Walnut St. Railroads, Pennsyl- vania and P. C. & Y. A corporation. Capital, $50,000; issued, $50,000. Stockholders, 6. President, Edward Abbott, Sr.; Vice-President, Al- bert Abbott and Edward Abbott, Jr.; Secretary, Christian Abbott; Treasurer, Florence H. Abbott. Employes, 20. Cattle, 100; hogs, 250; sheep, 500. Sausage — Fresh and smoked. By-Products — Tank- age. Refrigeration — 60-ton Frick; direct expansion; 30 tons ice daily. Boiler capacity, 675 H. P. CHESTER John J. Buckley Company — 18-40 W. 2nd St. A corporation. Capital, $250,000; issued, $100,000. President, J. J. Buckley; Secre- tary, J. E. McDonough; Treasurer, J. J. Buckley, Jr. COATESVILLE Beiswanger Packing Company — '139-143 Chestnut St. Individual ownership. Proprietor, Jacob Beiswanger. EASTON Easton Abattoir — 131 Delaware Drive. S. S. Ealer. ERIE Schaffner Bros. Co.— 15th and Reed Sts. Railroad, N. Y. C. A corporation. Capital, $500,000; issued, $285,000. Stockholders, 43. President, Morris Schaffner; Vice-Presidents, Jacob and Alfred S. Schafifner; Secretary, H. G. Schafifner; Asst. Secretary, M. D. Levy; Treasurer, Milton Schaffner; General Manager, Morris Schaffner; Gen- eral Superintendent, Martin D. Levy. Employes, 125. Code — Cross. Cat- tle, 500; hogs, 3,000; sheep 1,000. Sausage — Fresh, smoked and sum- mer. By-Products — Tankage. Government inspection. Refrigeration — 80-ton York and 35-ton Wagner; direct expansion and brine spray; 5 tons ice daily. Boiler capacity, 250 H. P. Trade Marks — Hams, "Sovereign" and "Keystone"; bacon, "Sovereign" and "Keystone"; lard, "Full White Brand." South Erie Slaughter House — 31st and Peach Sts. HARRISBURG Harrisburg Abattoir Company — Saj^ford and Currant Sts. Swift & Company — Seventh and North Sts. (See Chicago.) Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 354 THE PACKERS' ENCYCLOPEDIA INDIANA Indiana Beef & Provision Co. — 13th St. extension. Railroads, Penna. and B. R. & P. A corporation. Capital, $125,000; issued, $80,000. Stockholders, 58. President, Joseph Shearer; Vice-President, C. M. Wortman; Secretary, C. W. McNaughton; Treasurer, Elmer Ellis; General Manager, C. W. McNaughton. Employes, 25. Cattle, 100; hogs, 500; calves, 50; sheep, 25. Sausage — Fresh and smoked. Hams, bacon and lard. By-Products — Dried Slood, tankage, hog and chicken feed. Refrigeration — 13-ton Prick; direct expansion. Boiler capacity, 50 H. P. JOHNSTOWN - Ferguson Packing Co. — Sixth Ave. Railroad, Pennsylvania. A corporation. Capital, $1,000,000; issued, $277,000. Stockholders, 13. President, C. L. Ferguson; Vice-Presidents, Ralph L. Swank and Louis Zang; Secretary, Frank A. Clark; Treasurer, Frank D. Phillip; General Manager, C. L. Ferguson; General Superintendent, R. J. Dower. Employes, 85. Cattle, 300; hogs, 1,500; sheep, 300. Sausage — Fresh and smoked. By-Products — Dried blood and tankage. Re- frigeration — 70-ton Frick; direct expansion. Boiler capacity, 400 H. P. Trade Marks — "O-so-good" and "Ferguson's Best." Edward Hahn— Hickory St. and B. & O. R. R. Railroad, B. & O. Individual ownership. General Manager, Edward Hahn; General Superintendent, William Bird. Employes, 38. Cattle, 150; hogs, 500; sheep, 100. Sausage — Fresh and smoked. By-Products — Dried blood, tankage, hog and chicken feed. Refrigeration — 40-ton Frick and 40- ton York; brine circulating. Boiler capacity, 150 H. P. Trade Marks — "Blue Ribbon Brand." C. A. Young Co. — Railroads, Pennsvlvania and B. & O. A corpo- ration. Capital, $100,000; issued, $100,000. President, C. A. Young; Vice-President, B. J. Picking; Secretar--' and Treasurer, R. M. Putman; General Manager, C. A. Young. Employes, 35. Trade Marks — Ham and bacon, "Bob White"; sausage, "Dixie." LANCASTER Ch. Kunzler Co. — 652 Manor St. A corporation. Capital. $400,000; issued $190,700. Stockholders, 3. President, Christ Kunzler; Secretary, G. W. Birrell; Treasurer, G. W. Birrcll; General Manager, Christ Kunzler. Employes, 26. Cattle. 100; hogs, 100; sheep, 200 Refrigeration — 3S-ton Vogt and 10-ton Vilter; brine circulating; 4^2 tons ice daily. Boiler capacity, 300 H. P. Retail Markets — One in Lancaster, Pa. Chas. Falk & Bros.— 509 St. Joseph St. Lancaster Abattoir Co. — 820 N. Christian St. D. W. Shaeffer— 416 N. Pine St. LEHIGHTON Joseph Obert Co., Inc. — Railroads, L. V. and C. of N. J. A cor- poration. Capital, $150,000; issued, $150,000. Stockholders, 5. Presi- dent, Wra. H. Olbert; Vice-President, ; Secretary and Treasurer, H. B. Kennell. Employes, 30. Cattle, 100; hogs, 600. Sausage — Fresh, smoked and summer. Hog and beef products. Re- frigeration — 50-ton Vilter; direct expansion. Boiler capacity, 200 H. P. Retail Markets — One in Lehighton. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— PENNSYLVANIA 355 LEBANON David O. Bomberger. E. L. Brooks— 155 N. 10th St. Keystone Abattoir Co. Lebanon Abattoir Co. J. B. Sheaf. Walter W. Rittle. J. K. Troutman. MEDIA Clement C. Allen Company. Habbersett Bros: — Railroad, Pennsylvania. Partnership. Em- ployes, 8. Hogs, 100. Sausage — Fresh. Pork products. Boiler capacity, 30 H. P. McKEESPORT Peters Packing Company — 922 Rose St. A corporation. Capital. $500,000. President, E. E. Peters; Vice-President and General Man- ager, C. E. Peters; Secretary, F. J. Shuch. MONT CLARE Benj. F. Wagner. MT. CARMEL L. W. Weissinger — Railroads, Pennsylvania and Lehigh Valley. Individual ownership. Employes, 36. Hogs, 500. Refrigeration — 7S-ton Vilter and 35-ton Penn. Iron Works; direct expansion; 30 tons ice 'daily. Boiler capacity, 300 H. P. PHILADELPHIA Louis Burk — N. W. Cor. 3rd and Girard Ave. Individual owner- ship, Louis Burk. Consolidated Dressed Beef Company — 30th and Race Sts. A corporation. Capital, $500,000; issued, $315,000. President, Charles Harlan; Vice-President and Treasurer, J. Noble, Jr.; Secretary, Wm. A. Haines. B. Ernst Bros.— 2920 N. 6th St. John J. Felin & Co., Iric. — 4142-66 Germantown Ave. Railroad, P. & R. A corporation. Capital, $1,500,000; issued, $850,000. Presi- dent, John J. Felin; Vice-President, Wm. C. Felin; Secretary, Wm. _D. Reilly; Treasurer, Wm. C. Felin; General Manager, Wm. E. Felin; General Superintendent, Pat Ford. Hogs, 8,000. Sausage — Fresh and smoked. By-Products — Dried blood and tankage. Government in- spection. Refrigeration — 150, 50 and 25-ton De La Vergne and 12-ton Vilter; direct expansion; 10 tons ice daily. Boiler capacity, 1,500 H. P. Trade Marks — "IXL" and "Gold Medal." Branch House — New York City. Geo. Hausmami & Sons, Inc. — 5111 Westminster Ave. A cor- poration. Capital, $50,000; issued, $50,000. Stockholders, 7. Presi- dent, Geo. Hausmann; Vice-President, J. F. Hausmann; Secretary and Treasurer, A. G. Hausmann; General Manager, Adam G. Hausmann. Employes, 40. Hogs, 600. Sausage — Fresh and smoked. By-Prod- ucts — Tankage. Government inspection. Refrigeration — 30-ton Frick; direct expansion. Boiler capacity, 80 H. P. Trade Mark — "Penn City Brand." G. F. Pfund & Son — 3945 Germantown Ave. Pork packers. Individual ownership, Carl F. Pfund. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 356 THE PACKERS' ENCYCLOPEDIA PHILADELPHIA Philadelphia Abattoir Company — 30th and Race Sts. A corpora- tion. Capital, $100,000. President, Jos. M. Harlan; Vice-President and Treasurer, E. B. Shriver; Secretary, H. E. Leutner. Pusey-Maynes Breish Company, Inc. — 3034-36 Market St. Rail- road, Pennsylvania. A corporation. Capital, $100,000; issued, $53,800. President, R. J. Maynes; Vice-President. H. J. Pusey; Secretary and Treasurer, P. J. Breish, Sr. Calves, 600; sheep, 2,500. Government inspection. Refrigeration — 24-ton York; direct expansion. F. G. Vogt & Sons, Inc.— 30th and Race Sts. Railroad, Penna. A corporation. Capital, $850,000; issued, $700,000. Stockholders, 250. President, Frederick A. Vogt; Secretary, Gustave L. Vogt; Treasurer, Charles H. Vogt; General Manager, Frederick A. Vogt; General Superintendent, Chas. H. Vogt. Employes, 350. Codes — Cross. Cat- tle, 50; hogs, 6,000. Sausage — Fresh and smoked. By-Products — Tankage, hog and chicken feed. Government inspection. Refrigera- tion — 125-ton Vilter; direct expansion and brine spray system; makes own ice. Boiler capacity, 600 H. P. Trade Mark — "Liberty Bell Brand." Also exports. Wilson-Martin Company — 3000 Market St. A corporation. Capital, $5,000,000; issued, $500,000. Stockholders, 2. President, T. E. Wilson; Vice-President, D. Moog; Secretary, S. D. Shannon; General Manager, D. Moog. Codes — All standard; code word, "Wilsmarco." Cattle, 4,000; hogs, 20,000; sheep. 6,000. Sausage — Fresh and smoked. By-Products — Dried blood and tankage. Government inspection. Refrigeration — 1,630 tons, Vilter, De La Vergne and Featherstone machines; brine circulating, brine spray and direct expansion. Boiler capacity, 5,521 H. P. Trade Marks — "Blue Ribbon," "National" and "Alartinette Shortening." Branch Houses — Wilmington, Del.; Balti- more, Md. ; Grays Ferry, Penn., and Camden, N. J. Also exports. PHILIPSBURG Philipsburg Beef Co. — Railroad, Penn. A corporation. Capital, $50,000; issued, $50,000. Stockholders, 2. President, A. B. Curtis; Vice-President, A. O. Curtis; Secretary and Treasurer, A. B. Lutz; General Manager, A. B. Curtis; General Superintendent, John Condon. Employes, 25. Cattle, 50; hogs, 300. Sausage — Fresh and smoked. By-Products — Tankage. Refrigeration — 24-ton York; brine circulat- ing. Trade Marks — "A. B. C." PHOENIXVILLE Christ F. Bader. Weiland Packing Company, Inc. — Rear 493-557 Bridge St. Rail- road, Pennsylvania. A corporation. Familv ownership. Capital, $100,000. Stockholders, 4. President, Carl H. Weiland; Vice-Presi- dent, J. Alvin Weiland; Secretary-Treasurer and General Manager, Frank B. Weiland; General Superintendent, Carl H. Weiland. Em- ployes, 70. Cattle, 50; hogs^ 2,500. Sausage — Fresh and smoked. By-Products — Tankage, grease, cracklings, hog and chicken feed, pig- skins, tallow, hides. Refrigeration — 40-ton York; 18-ton Frick; direct expansion system. Boiler capacity, 250 H. P. 10 tons ice daily. PINEVILLE Van Pelt Co. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— PENNSYLVANIA 357 PITTSBURGH J. M. Denholm Bros. Co. — Sth and Frankstowns Aves. Railroad, Penna., East Liberty Sta. A corporation. Capital, $25,000; issued, $25,000. President, J. M. Denholm; Vice-President, B. M. Denholm; Secretary, H. K. Mcjunkin; Treasurer, J. C. Williams; General Man- ager, B. M. Denholm. Employes, 75. Stockholders, 8. Cattle, 150; hogs, 500; sheep, 200. Sausage — Fresh. By-Products — Dried blood and tankage._ Refrigeration — 40 and 15-ton York; brine circulating. Boiler capacity, 600 H. P. Trade Mark — "Keystone Brand." Dunlevv-Franklin Co. — 6500 Hamilton Ave. A corporation. Capital, $500,000; issued, $500,000. Stockholders, 163. President and General Manager, Geo. L. Franklin; Vice-President, M. J. Hennessey; Secretary and Treasurer, W. G. Home; General Superintendent, P. C. Walker. Employes, 400. Codes — Cross; code word, "Dunlevy." Cattle, 400; hogs, 6,000; sheep, 200. Sausage — Fresh and smoked. By-Products — Tankage and dried blood. Government inspection. Refrigeration — One 50-ton Frick and two 30-ton York; direct expan- sion; 30 tons ice daily. Boiler capacity, 800 H. P. Fried & Reineman Packing Co. — East Ohio St. Blvd., N. S., opp. Union Stock Yards. A corporation. Capital, $750,000. Stockholders, 185. President, E. A. Reineman; Secretary and Treasurer, G. N. Meyer. Employes, 215. Hogs, 8,400; cattle, 900. Sausage — Fresh and smoked. Dairy products. By-Products — Hides, tallow, tankage, grease and hog hair. Refrigeration — 100 and 50-ton York; direct expansion. Boiler capacity, 500 H. P. Trade Mark— "Fort Pitt." F. J. Kuhn Company — 2108 East St. A corporation. Capital, $150,000; issued, $100,700. Stockholders. 5. President. F. J. Kuhn, Sr.; Vice-President, F. J. Kuhn, Jr.; Secretary and Treasurer, M. Nedwedeck. Employes, 20. Cattle, 100; hogs, 500; sheep, 200. Sausage — Fresh and smoked. Refrigeration — One 20-ton York; brine circulating; two tons ice daily. Retail Markets — 2108 East St., Pitts- burgh. Henry Lohrey Co. — 2234-44 East St., N. S. A corporation. Capi- tal, $125,000; issued, $125,000. President, B. O. Lohrey; Vice-President and Treasurer, Walter G. Lohrey; Secretary, Joseph E. Lohrey. North Side Packing Company — 2200-14 Spring Garden Ave., N. S. A corporation. Capital, $40,000; issued, $40,000. President and Treas- urer, J. G. Hofman; Vice-President, Wm. Mall; Secretary, Chas. Stigh. Oswald & Hess Co., Inc. — 855 Spring Garden Ave. A corpora- tion. Capital, $50,000; issued, $30,000. Stockholders, 3. President, George A. Hess; Vice-President and Treasurer, Wilbert W. Oswald; Secretary, G. J. Hess. Employes, 48. Hogs, 1,000; sheep, 150. Sausage — Fresh and smoked. Refrigeration — 15-ton York; direct ex- pansion. Boiler capacity, 180 H. P. Trade Mark — "Delicious." Pittsburgh Provision & Packing Co.— Union Stock Yards. Rail- roads, Pennsylvania and B. & O. A corporation. Capital, $600,000; issued, $600,000. President, R. Allerton; Vice-President, Jas. S. Mc- Fadyen; Secretary and Treasurer, John Anderson; General Manager, Chas. H. Ogden. Employes, 550. Codes — Cross and Robinson. Cat- tle, 1,200; hogs, 4,000; sheep, 1,000; calves, 1,200. Sausage— Fresh and Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 358 THE PACKERS' ENCYCLOPEDIA smoked. By-Products — Dried blood, tankage, hog and chicken feed, tallow, greases, oleo stearine and oleo oils. Government inspection. Refrigeration — Two 100, one 80 and one 40-ton Frick; 25 tons ice daily. Branch Houses — Johnstown, Pa.; Cumberland, Md. Sun Packing Company — 1912 Spring Garden Ave. Capital, $1,000,- 000. Manager, Albert L. Brahm, Jr. William Zoller Co. — Spring Garden Ave. A corporation. Capi- tal, $300,000; issued, $300,000. President, Wm. Zoller; Secretary, H. O. Fisher; Treasurer, Edw. Wettach; General Manager, E. Wettach; General Superintendent, A. J. Riester. Cattle, 250; hogs, 3,800; sheep, 300. Sausage — Fresh and smoked. By-Products — Dried blood and tankage. Government inspection. Refrigeration — 150 and 75-ton Frick; direct expansion. Boiler capacity, 750 H. P. Trade Marks — Hams, "Rosevale"; bacon, "Rosevale"; lard, "Clover" and "Pearl." POTTSTOWN Pottstown Abattoir— 17 E. 3rd St. Railroads, Philadelphia & Reading and Pennsylvania. Individual ownership. Proprietor, H. F. Himmelberger. Employes, 15. Codes — Cross. Cattle, 100; hogs, 500. Sausage — Fresh and smoked. Refrigeration — 20-ton Frick; brine circulating. Boiler capacity, 160 H. P. POTTSVILLE Seltzer Packing Co. — Watef and Temple Sts. Railroad, Phila. & Reading. A corporation. Sausage — Fresh and smoked. By-Products — Dried blood and tankage. Government inspection. Refrigeration — Two 35-ton Pennsylvania Iron Works. Geo. Weissinger & Bro. — 250 Peacock St. Partnership, Geo. Weissinger and Harry Weissinger. Jacob Ulmer Packing Co. — Front and East Railroad. Railroads, P. & R. and Pennsylvania. A corporation. Capital, $100,000; issued, $100,000. President, Jacob S. Ulmer; Secretary, A.. B. McCool; Treas- urer, Louis F. Ulmer; General Manager, Jacob S. Ulmer. Codes — Cross. Cattle, 100; hogs, 1,000. By-Products— Tankage. Sausage- Fresh, smoked and summer. Government inspection. Refrigeration — 130-ton Frick; brine circulating and direct expansion; 25 tons ice daily. Retail Market — Pottsville, Pa. PRESTO J. W. Stewart Co. — Railroad, P. C. & Y. A corporation. Capital, $40,000. President, J. W. Stewart; Vice-President, Chas. E. Eaton; Secretary-Treasurer, W. S. Walsh; Manager and General Superin- tendent, J. W. Stewart; Sales Manager, Chas. E. Eaton. Employes, 14. Cattle, 50; hogs, 150; calves, 50; lambs, 50. Sausage — Fresh and smoked. Refrigeration — 25-ton Frick; brine circulating and direct expansion; 5 tons ice daily. Boiler capacity, 95 H. P. PUNXSUTAWNEY Punxsutawney Beef & Provision Co. — Railroad, Pennsylvania. A corporation. Capital, $40,000; issued, $30,000. Stockholders, 5. Presi- dent, H. H. Bcezer; Vice-President, John A. Philliber; Secretarv and Treasurer, H. A. Philliber. Employes, 35. Cattle, 125; hogs, 1,000. Sausage — Fresh and smoked. By-Products — Dried blood, tankage, hog feed, tallow and grease. Refrigeration — 20-ton Wilson & Snyder and 20-ton Vilter; direct expansion; 4 tons ice daily. Boiler capacity, 160 H. P. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— PENNSYLVANIA 359 READING Central Abattoir Company — 2nd and Chestnut Sts. Railroad, Phila. & Reading. Employes, 25. Cattle, 100; hogs, 150. Sausage — Fresh and smoked. By-Products — Dried blood and tankage. Refrig- eration — 25-ton Frick; brine circulating. Boiler capacity, 60 H. P. John F. Forner — 828 Bingaman St. Abattoir. D. Isecovitz & Bro. — 135 Grape St. Reading Abattoir Co. — 216 Pine St. Railroad, Penna. A corpora- tion. President, Howard DeLong; Vice-President, Geo. H. Rader; Secretary, O. G. Mull; Treasurer, Howard DeLong; General Manager, Geo. H. Rader; General Superintendent, Aug. Garis. Cattle, 300; hogs, 2,500. Sausage — Fresh, smoked and summer. By-Products — Dried blood and tankage. Government inspection. Refrigeration — 75 and 35-ton York; brine circulating and direct expansion. Boiler capacity, 400 H. P. Trade Mark— "Raco." RICHLAND A. Forry & Son. ROYALTON Vogt Farm Meat Product Co. — Railroad, Pennsylvania. A cor- poration. Capital, $500,000; issued, $150,000. Stockholders, 700. Presi- dent, Guy S. Vogt; Vice-President, Harry Bonholtzer; Secretary and Treasurer, R. I. Mahler. SALTSBURG W. B. Serene & Sons. SCALP LEVEL Baumgardner Meat Co. SCRANTON Brizer & Bernstein. Frank L. Carr— 1200-1212 Remington Ave. Railroad, Del. & Hud- son. Individual ownership. Employes, 25. Cattle, 100; hogs, 200. Sausage — Fresh and smoked. By-Products — Dried blood, tankage, tallow, grease, hog hair and dry bones. Refrigeration — Two 20-ton Remington; direct expansion. Boiler capacity, 130 H. P. Retail Mar- ket- — 108 Penn Ave., Scranton. Stowers Pork Packing & Prov. Co. — 2-56 Greens Lane. Railroad, Delaware & Lackawanna and Delaware & Hudson. A corporation. Capital, $100,000; issued, $100,000. President, J. R. Schlager; Secretary, H. A. Benson; Treasurer, J. R. Schlager; General Manager, J. R. Schlager; General Superintendent, Charles Clarke. Cattle, 25; hogs, 500. Sausage — Fresh and smoked. Refrigeration — 25-ton Frick; brine circulating. Boiler capacity, 200 H. P. SHAMOKIN Croninger Packing Company, Inc. — A corporation. Capital, $200,- 000; issued, $100,000. President, Jas. H. Straub; Vice-President, J. A. Wert; Secretary and Treasurer, E. M. Moyer. SHENANDOAH Shenandoah Abattoir Co. — Market and Poplar Sts. Railroad, Lehigh Valley.^ A corporation. Capital, $200,000; issued, $139,600. Stockholders, 75. President, Andrew Meluskey; Secretary, Stanley F. Bauser; Treasurer, Albin A. Meluskey; General Manager, Albin A. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 360 THE PACKERS' ENCYCLOPEDIA Meluskey, Sr. ; General Superintendent, Albin Meluskey, Jr. Em- ploj^es, 100. Codes — Cross. Hogs, 2,500. Sausage — Fresh and smoked. By-Products — Dried blood, tankage, hog feed, grease, cracklings, hog hair and dried bones. Refrigeration — 50-ton Frick and 35-ton Nagle; direct expansion. Boiler capacity, 300 H. P. Trade Mark — "Nonpareil Brand." SOUTH BETHLEHEM Gottlieb & Hulbier— 503 E. Third St. SOUTHAMPTON George Stockburger. UNIONTOWN Union Provision, Ice & Cold Storage Company — Beef and Pork Packers. Coffee St. Railroad, Baltimore & Ohio. A corporation. Capital, $200,000; issued, $164,300. Stockholders, 67. President, T. S. Lackey; Vice-President, W. E. Vansickle; Secretary, E. E. Dupray; Treasurer and General Manager, E. J. Creamer. Employes, 15. Do not slaughter at present. Refrigeration — 20-ton Frick; direct expan- sion. Boiler capacity, 90 H. P. WASHINGTON Washington Packing Company. WAYNESBORO Union Abattoir Co. WEST GROVE Pusey & Jones. WEST READING Thomas Rahn & Son. WILLIAMSPORT John Peters— 1320 East Third St. Railroad. Phila. cSr Reading. Individual ownership. Employes, 40. Codes — Cross. Cattle, 100; hogs, 600; sheep, 200. Sausage — Fresh, smoked and summer. By- products — Dried blood and tankage, hair, bones and cracklings. Re- frigeration — Two 75-ton Vilter and one 150-ton De La Vergne; direct expansion and brine circulating; 75 tons ice daily. Boiler capacity, 400 H. P. YORK York Storage & Ice Co. RHODE ISLAND MIDDLETON Samuel Berman — Paradise Road. NEWPORT William H. Easton & Co.— 67 W. Broadway. Wm. A. Stoddard— The Boulevard. PAWTUCKET Anderton Bros. Bateman & Tarpy— 71 Dexter St. Harry Bramham — 56 Upton Ave. Comstock & Company — Concord St. Chas. S. Johnson — 197 Garden St. H. S. Johnson— 266 Weedon St. Lecht Bros. — Abattoir. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLIN'G CAPACITY. PACKERS— RHODE ISLAND 361 PORTSMOUTH Wm. A. S. Cummings. Nahum Green. L. Levine. PROVIDENCE Kimball & Colwell Co. — 459 Washington St. A corporation. Capital, $25,000; issued, $25,000. Stockholders, 3. President, M. K. Hadley; Secretary and Treasurer, C. D. Kimball; General Manager, H. C. Gagner. Employes, 85. Hogs, 900. Sausage — Fresh and smoked. Government inspection. Refrigeration — 25-ton Linde; brine circulating. Boiler capacity, 200 H. P. Trade Marks — "K. C. Brand" and "What Cheer Brand." Also exports. Confederated Home Abattoirs Co. — A corporation. Capital, $750,- 000. President, Emil Schierhodtz; Vice-President and General Man- ager, Louis Berman; Treasurer, C. I. Bigney; Secretary, George F. McCanna. SOUTH CAROLINA ANDERSON Anderson Abattoir Company. BEAUFORT Seacoast Packing Company. CHARLESTON Charleston Abattoir Company. GREENVILLE W. H. Balentine— 208 E. Court St. Railroad, Charleston & West- ern Carolina. Individual ownership. W. H. Balentine. Capital, $75,000. General Superintendent, J. W. Gilreath. Employes, 30. Codes — Cross and Telegraphic. Cattle, 30; hogs, 100; sheep, 25. Sausage — Fresh and smoked. Refrigeration — Two 15-ton Yorks; direct expan- sion. Boiler capacity, 30 H. P. Greenville Abattoir Co. — 109 S. Main St. Railroad, Southern. Individual ownership, M. H. Goodlett. General Manager. M. H. Goodlett; General Superintendent, John Pettiette. Employes, 25. Cattle, 300; hogs, 1,200; sheep, 800. By-Products — Dried blood, tankage, hog and chicken feed and tallow and grease. City inspection. Refrigera- tion — 20-ton Frick; direct exoansion. Boiler capacity, 200 H. P. GREENW^OOD Greenwood Abattoir — 457 Newmarket St. A corporation. Capital, $10,000. Stockholders, 2. President, W. P. Carley; Vice-President, Dr. W. A. Barnett; Secretary, Dr. W. A. Barnett; Treasurer, W. P. Carley. Employes, 5. Cattle, 220; hogs, 300; sheep, 200. By-Products — Dried blood and tankage. ORANGEBURG Carolina Packing Company of South Carolina — Railroads, Atlantic Coast Line and Southern. A corporation. Capital, $500,000; issued, $223,800. Stockholders, 225. President, W. W. Love; Vice- President, Niels Christensen; Secretary and Treasurer, Geo. C. Dixon; General Manager, Geo. C. Dixon; General Superintendent, Ladi Tobias. Employes, 50. Cattle, 50; hogs, 500. Sausage — Fresh and smoked. By-Products- — Tankage. Government inspection. Refrig- eration — 80-ton Carbondale; absorption system; brine and direct expansion; 6 tons ice daily. Boiler capacity, 300 H. P. Trade Mark — "Carolina Brand." Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 362 THE PACKERS' ENCYCLOPEDIA SOUTH DAKOTA HURON Farmers' Co-operative Packing Company — A corporation. Capital, $2,000,000; issued, $1,230,000. President, B. F. Meyers; Vice- President, Henry Scott; Secretary, G. W. Wright; Treasurer, H. G. Spratt. RAPID CITY Rapid City Packing Co. SIOUX FALLS John Morrell & Co. — Foot of Nesmith Ave. General Superintend- ent, Geo. M. Foster. (See Ottunnva, Iowa.) TENNESSEE CENTERVILLE R. E. Shouse & Company. CHATTANOOGA • J. H. Allison & Co. — Middle St. Railroads, Belt Line and Nash- ville, Chattanooga & St. Louis. A corporation. Stockholders, 3. President, J. H. Allison; Vice-President and Treasurer, H. W. McCall; Secretary, B. M. Allison. Employes, 75. Cattle, 900; hogs, 1,800; sheep, 500. Sausage — Fresh, smoked and summer. By-Products — Dried blood, tankage and steamed bones. Govern- ment inspection. Refrigeration — 150 and 50-ton Linde; brine circulat- ing and spray; 100 tons ice daily. Boiler capacity, 1,000 H. P. Trade Marks — Hams, "Allison's" and "St. Elmo"; Bacon, "Allison's Best" and "St. Elmo"; lard, "HoUyleaf and "St. Elmo"; sausage, "East Tennessee All Pork." CLARKSVILLE Kleeman & Co. — Franklin St. Partnership. Cattle, 25; hogs, 25; sheep, 25. Sausage — Fresh and smoked. By-Products — Tallow. Refrigeration — 10-ton Triumph; brine circulating and direct expan- sion. Trade Marks — "Trilby," "Our Own Make." Retail Market — 212 Franklin St., Clarksville, Tenn. GOODSPRINGS O. J. Tomerlin. GREENEVILLE Greeneville Packing Co. — Railroad, Southern. Partnership. Em- ployes, 24. Hogs, 300. Sausage — Fresh and smoked. By-Products — Tankage. Government, inspection. Refrigeration — 6^-ton Auto- matic; direct expansion. Operates only three or four months in the year. Dry salt all meats, country style. Specialize in pure pork country style sausage, put up in paraffine bags. JOHNSON CITY A. N. Feathers & Son. KNOXVILLE East Tennessee Packing Co.' — A corporation. Capital, $200,000; issued, $100,000. Stockholders, 8. President, J. B. Madden; Vice- President, D. G. Madden; Treasurer, H. H. Slatterv. Emploves, 50. Codes— All. Cattle, 700; hogs, 2,100; sheep, 700. Sausage— Fresh and smoked. By-Products — Tankage. Refrigeration — 100-ton Frick, 150 and 50-ton De La Vergne; brine circulating, direct expansion and Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— TENNESSEE 363 brine spray; 25 tons ice daily. Boiler capacity, 450 H. P. Trade Marks — Hams, "Selecto"; bacon, "Selecto"; lard, "Lily"; compound, "Invincible." Retail Markets — Knoxville and Maryville, Tenn. T. L. Lay Packing Co.— 400-402 E. Jackson Ave. Railroad, South- ern. A corporation. Capital, $150,000; issued, $100,000. Stockholders, 5. President, T. L. Lay; Vice-Presidents, W. T. Lay and L. M. Lay; Secretary, Frank B. Hall; Treasurer, Ira V. Lay; General Manager, W. T. Lay; General Superintendent, Frank B. Hall. Employes, 50. Cattle, 300; hogs, 2,000. Sausage — Fresh and smoked. By-Products — Dried blood and tankage. Refrigeration — Two 20-ton and one 6-ton York; direct expansion. Retail Market — 141 S. Central Ave., Knox- ville. Knoxville Abattoir Co. MEMPHIS Memphis Packing Corporation. — Riverside and TrigP- Sts. Rail- road, Frisco. A corporation. Capital, $2,000,000; issued, $1,990,745. President, Joseph Newburger; Vice-Presidents, S. M. Williamson, L. K. Salisbury and J. L. McCabe; Secretary and Treasurer A. S. Nordlinger; General Manager, J. L. McCabe; General Superintendent, F. F. Rueping. Employes, 200. Code — Cross. Cattle, 750; hogs, 3,600. Sausage — Fresh and smoked. By-Products — Dried blood, tankage and hog feed. Government inspection. Refrigeration — Two 50-ton Vogt; absorption system; brine circulating and brine spray; 12 tons ice daily. Boiler capacity, 450 H. P. Scott's Abattoir Co. MORRISTOWN Donaldson & Holtsinger. Morristown Packing Company. NASHVILLE Nashville Abattoir H. & M. Ass'n— 1416 Adams St. Railroads, Louisville & Nashville and Nashville, Chattanooga & St. Louis. A corporation. Capital, $32,500; issued, $32,500. Stockholders, 65. Pres- ident, N. Lahart; Vice-President, W. R. Bruce; Secretary, G. S. Jacobs; Treasurer, E. C. Fox; General Manager, O. W. Climer. Employes, 55. Cattle, 500; hogs, 750; sheep, 375; calves, 175. By-Products— Dried blood, tankage, grease, tallow and casings. City inspection. Refrig- eration — 100-ton Vilter and 90-ton York; brine circulating and direct expansion systems; 16 tons ice daily. Boiler capacity, 450 H. P. Neuhoff Packing Company — 1310 Adams St. Lorenz Neuhoff, Treasurer and Manager. Power Packing Plant — 1101 1st Ave., N. Railroad, Louisville & Nashville. A corporation. Capital, $500,000; issued, $500,000. Stock- holders, 45. President, R. E. Power; Vice-President, H. E. Warner; Secretary and Treasurer, H. A. Tenbrunsel; General Manager, Chris. J. Power. Employes, 125. Code— Cross. Cattle, 200; hogs, 1,500; sheep, 500. Sausage — Fresh and smoked. By-Products — Dried blood and tankage. Government inspection. Refrigeration — 60 and 40-ton Frick; direct expansion. Boiler capacity, 300 H. P. Trade Mark — "Power." PULASKI R. W. George. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 364 THE PACKERS' ENCYCLOPEDIA UNION CITY Reynolds Packing Co. — S. 5th St. Railroad, Mobile & Ohio. A corporation. Capital, $100,000; issued, $77,700. Stockholders, 209. President, W. G. Reynolds; Vice-President, G. W. Stovall; Secretary and Treasurer, G. B. White; General Alanager, W. G. Reynolds; Gen- eral Superintendent, Arnold Glott. Employes, 20. Cattle, 35; hogs, 140; calves, 10; sheep and lambs, 50. Sausage — Fresh and smoked. Government inspection. Refrigeration — 16-ton Brecht; direct expan- sion and brine circulating. Trade Mark — "Reynolds' Quality Products." TEXAS AUSTIN ■ Walker Properties Association — 3rd and San Antonio Sts. Rail- road, International & Great Northern. Mfgrs. of chili con carne and Mexene Chili Powder. President, ¥. W. Catterall; General Manager, W. F. Gohlke. Government inspection. BEAUMONT Zummo Packing Co. DALLAS Armstrong Packing Co. — Cockrell Ave. and Alma St. Railroads, Missouri, Kansas & Texas and Cotton Belt. A corporation. Capital. $1,000,000; issued, $1,000,000. Stockholders, 3. President, E. L. Flip- pen; Vice-President, H. E. Prather; Active Vice-President, E. H. Terrell; Secretary and Treasurer, W. Worrill. Employes, 500. Codes —All. Cattle, 1,000; hogs, 5,000; sheep, 500. Sausage— Fresh, smoked and summer. By-Products — Full line. Government inspection. Re- frigeration — Two 190-ton De La Vergne and one York; 25 tons ice daily. Boiler capacity, 2,000 H. P. Also exports. Max Hahn Packing Co. — North End Alamo St. Railroad, Alis- souri, Kansas & Texas. A corporation. Capital, $50,000; issued, $50,000. Stockholders, 6. President, Max Hahn; Vice-President, E. D. Slaughter; Secretary and Treasurer, W. A. Currens; General Man- ager, Max Hahn; General Superintendent, Carl Hahn. Employes, 25. Cattle, 500; hogs, 1,000; sheep, 350. Sausage — Fresh, smoked and summer. By-Products — Tankage. Refrigeration — 25-ton Frick; brine circulating. Boiler capacity, 120 H. P. Trade Mark — "Rooster Brand." EL PASO Border Packing Co., Inc. — 104 South Florence St. A corporation. Capital, $20,000; issued, $20,000. President, Mack Camp; Vice-Presi- dent, A. W. Graham; Secretary and Treasurer, H. W. Lackland; Gen- eral Manager, A. W. Graham. Employes, 8. Slaughterers only. Buy refrigeration. Nations Packing Co. — 301 S. Kansas St. Railroad, Texas & Pacific. A corporiition. Capital, $250,000; issued, $150,000. Stock- holders, 5. President, J. H. Nations; Vice-President, C. B. Ardoin; Secretary and Treasurer, O. A. Danielson; General Manager, O. A. Danielson; General Superintendent, Ben Meyer. Employes, 27. Code — Private; code word, "Nations." Cattle, 100; hogs, 75; sheep, 50. Sausage — Fresh and smoked. Refrigeration — Buys brine from ice factorJ^ National Meat Company, Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLIXG CAPACITY. PACKERS— TEXAS 365 Peyton Packing Co.— Railroads. El Paso & South Western and Texas & Pacific. A corporation. Capital, $1,000,000; issued, $400,000 Stockholders, 25. President, J. C. Peyton; Vice-President, Robt. Rhea; Secretary, P. S. C. Davis; Treasurer, Robt. Rhea; General Manager, J. C. Peyton; General Superintendent, W. A Kessler Employes, 150. Code— Cross. Cattle, 800; hogs, 1,000; sheep, 500. Sausage— Fresh and smoked. By-Products— Dried blood and tankage. Government inspection. Refrigeration— 125-ton De La Vergne and 40-ton Vilter; brine spray. Boiler capacity, 320 H. P. Trade Marks —"Circle Star" and "Chesterfield." Also exports. Henry G. Schneider— Railroad, El Paso & South Western. Indi- vidual ownership. General Superintendent, H. G. Schneider. Em- ployes, 3. Cattle, 250; hogs, 500; sheep, 500. Only an abattoir— do not pack. Sausage— Fresh and smoked. By-Products— Hog and chicken feed. Refrigeration— None. Boiler capacity, 20 H. P. Retail Market —506 Mesa Ave., El Paso. Sanitary Slaughter House — H. Peper, Prop. FORT WORTH Armour & Company — (See Chicago.) Fort Worth Packing Co.— 301 E. 22nd St. Railroad, Fort Worth Belt. A corporation. Capital, $125,000; issued, $125,000. Stockhold- ers, 4. President, E. W. Gruendler; Vice-President, T. F. Maurin; Secretary, R. N. Dumble; Treasurer, Alvin T. Lange; General Man- ager, R. N. Dumble. Employes, 85. Codes— Cross and Robinson. Cattle, 100; hogs, 300. Sausage— Fresh and smoked. By-Products— Tankage. Refrigeration— 50-ton Frick, 30-ton Frick and 14-ton Wolf-Linde; direct expansion; ?>?, tons ice daily. Boiler capacity, 450 H. P. Trade Mark — "Fairy Brand." Swift & Company — (See Chicago.) GALVESTON Rosenthal Packing Co., Inc.— 61st and Avenue J. Railroad, South- ern Pacific. Individual ownership. President, Louis Rosenthal; Vice- President, J. J. Niedermann; Secretary and Treasurer, Chas. F. Hil- denbrand. Cattle, 100; calves, ISO; hogs, 300. Sausage— Fresh, smoked and summer. Refrigeration — 25-ton York; direct expansion Boiler capacity, 150 H. P. Trade Mark— "Oleander Brand." HOUSTON Houston Packing Co.— Engelke and Roberts. Railroads, Inter- national & Great Northern and San Antonio & Aransas Pass A corporation. Capital, $800,000. President, R. E. Paine; Vice-Presi- dent, P. B. Timpson; Treasurer, W. J. Hyde; Secretary, E. W. Guendlen; General Manager and General Superintendent, T. F. Maurin. Employes, 350. Codes— Robinson, Utility. Cross, Yopp Armsby and Western Union. Cattle, 1,800; hogs, 10,000. Sausage- Fresh, smoked and summer. Edible oils and shortenings; ice. By- Products— Dried blood, tankage, chicken feed, bone meal Govern- ment inspection. Refrigeration— 250-ton Frick; 250-ton York Direct expansion. Boiler capacity, 1,500 H. P. Branch houses at Beaumont, Brownsville and Galveston, Tex.; and Lake Charles, La. Texas Packing Company— 108 Milam St. Individual ownershio Employes, 20. Cattle, 250; hogs, 100. Sausage— Fresh, smoked and summ er. Refrigeration— Furnished by contract from ice plant. CAPACITY °" ''^"'*' ^°^^ ^""^ ®^^^^ indicate AVERAGE WEEKLY KILLING 366 THE PACKERS' ENCYCLOPEDIA PARIS Paris Municipal Abattoir. SAN ANTONIO Alamo Dressed Beef Co. — Roosevelt Ave. and Mitchell St. Rail- road, San Antonio & Aransas Pass. A corporation. Capital, $50,000; issued, $50,000. Stockholders, 11. President, J. D. Oppenheimer; Vice- President, A. H. Halff; Secretary, Frederick Terrell; Treasurer, J. D. Oppenheimer; General Manager, Chas. R. Bergstroni; General Super- intendent, Chas. R. Bergstrom. Employes, 55. Cattle, 250; hogs, 250; sheep, 50. Sausage — Fresh, smoked and summer. By-Product — Tankage. Refrigeration — 60-ton York; brine circulating; 20 tons ice daily. Boiler capacity, 300 H. P. Union Meat Company — Vice-President, J. A. Gallagher. SHERMAN Sherman Slaughtering & Rendering Co. — Railroad, Missouri, Kansas & Texas. A corporation. Capital, $10,000; issued, $10,000. Stockholders, 4. President, R. E. Paine; Vice-President and Man- ager, Chas. Knapp; Treasurer, E. W. Guendlen. Employes, 4. Wholesale slaughterers, custom killers and renderers. TAFT Taft Packing House — Railroad, San Antonio & Aransas Pass. A corporation. (Coleman Fulton Pasture Co.) Capital, $849,700; issued, $849,700. President. Charles P. Taft; Vice-President, Joseph T. Green; Secretary, H. V. Fetick; General Manager, H. V. Fetick; General Superintendent, J. G. Vann. Employes, 40. Cattle, 250; hogs, 250; sheep, 150. Sausage — Fresh, smoked and summer. By-Products — Tankage, hog and chicken feed. Refrigeration — 25-ton Wolf-Linde; 25-ton Frick; brine circulating; 25 tons ice daily. Boiler capacity, 1,100 H. P. Trade Mark — "Taft's Crystal Shortening." Retail Market — Taft, Texas. Also exports. UTAH EDEN MURRAY George McDonald. Jensen Bros. McMillan & Son. OGDEN Ogden Packing & Provision Co. — West 24th St. Railroad, Union Pacific. A corporation. Capital, $3,425,000; issued, $2,000,000. Vice- President, W. H. Sherman; Secretary, Eva C. Erb; Treasurer, Charles H. Barton; General Manager, James Brennan; General Superinten- dent, Geo. F. Madsen. Employes, 250. Codes — A. B. C, 5th, Cross and Bentley; code word, "Opaco." Cattle, 750; hogs, 5,000; sheep, 2,000. Sausage — Fresh and smoked. By-Products — Dried blood, tankage, hog and chicken feed, meat meal. Government inspection. Refrigeration — 175-ton Vulcan; direct expansion and brine spray. Boiler capacity, 650 H. P. Trade Marks— Hams, "Mountain" and "Nectar" brands; bacon, "Mountain," "Nectar" and "Sego"; lard, "Mountain" and "Sego"; compound, "Chefo" and "Canyon." Branch Houses — 1150 East First, South Los Angeles, and 25 Crook St., San Francisco, Cal.; 700 South Utah Ave., Butte, Mont.; 370 West First, South Salt Lake, Utah; 306 North Main, Pocatello, Idaho. Also exports. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— UTAH 367 SALT LAKE CITY Block & Guss — 1672 Berk St. Railroad, Oregon Short Line. Partnership — Louis Block and Sam. Guss. Employes, 15. Cattle, 180; hogs, 50; sheep, 250. Sausage — Fresh and smoked. By-Product — Tankage. City inspection. Refrigeration — 6-ton Niebling; direct expansion. Boiler capacity, 100 H. V. Archie McFarland & Son— 2922 S. State St. Railroads, Denver & Rio Grande and Oregon Short Line. Partnership. General Manager, Archie McFarland; Buyer, Rae McFarland. Employes, 18. Cattle, 200; hogs, 100; sheep, 1,000. City inspection. Refrigeration — 6-ton Vilter; direct expansion. Boiler capacity, 80 H. P. VERMONT HYDE PARK John Miner — Railroad, Boston & Maine. Individual ownership. Cattle, 200; hogs, 300; sheep, 500. Government inspection. Refrigera- tion — 4-ton Brunswick; direct expansion. Boiler capacity, 10 H. P. Retail Market— Hyde Park, Vt. BELLOWS FALLS J. J. Cray Packing Company. ESSEX JUNCTION Fletcher & Co. VIRGINIA BRISTOL Virginia Packing Co., Inc. — Railroad, Southern. A corporation. Capital, $50,000; issued, $50,000. Stockholders, 3. President, W. S. Lindsay, Vice-President, S. E. Harkrader; Secretary and Treasurer, C. E. Sarver. Employes, 28. Cattle, 100; hogs, 500. Sausage — Fresh and smoked. By-Products — Tankage. Government inspection. Re- frigeration — 15-ton Frick; direct expansion. Boiler capacity, 100 H. P. CHARLOTTESVILLE Charlottesville Alaattoir. Charlottesville Ice Co. DANVILLE McGuire & Co. L. H. Brantley. Ivor Grocery Co. L. C. Pulley & Co. M. R. Scott Co. IVOR LYNCHBURG NEWPORT NEWS Levinson Packing Co., Inc. — 2610-2612 Jefferson Ave. Railroad, Chesapeake & Ohio. A corporation. Capital, $100,000; issued, $35,000. Stockholders, 3. President, Max Levinson; Secretary, C. H. Car- penter; Treasurer, Ben Levinson; General Manager, Max Levinson. Employes, 12. Codes — Cross; code word, "Levson." Cattle, 25; hogs, 200. Sausage — Fresh. By-Products — Tankage and dried blood. Refrigeration — 25-ton York; brine circulating. Trade Marks — "Levson" and "Smithfield Hams." Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 368 THE PACKERS' ENCYCLOPEDIA NORFOLK Banks Bros. Packing Co. — Chapel St. Railroad, Norfolk & Western. Partnership. Employes, 50. Cattle, 200; hogs, 500; sheep, 200. Sausage — Fresh and smoked. By-Product — Tankage. Refrig- eration — 65-ton York; brine circulating; 40 tons ice daily. Boiler capacity, 350 H. P. Trade Marks — "Snow Bank" and "Sunshine Brand."^ Interstate Packing & Ice Co. — Railroad, Norfolk & Western. A corporation. Capital, $150,000; issued, $50,000. President, J. T. Lynch; Vice-President, G. C. Culpepper; Treasurer, E. L. Cote; Secretary, Chas. R. Barnes. Cattle, 300; hogs, 1,200; sheep, 120. Sau- sage — Fresh, smoked and summer. By-Product — Tankage. Refrig- eration — 90-ton Frick and 30-ton Frick; brine circulating system. Noi yet operating — April, 1922. NORTH TAZEWELL Tazewell Packing Company. NORTON Norton Packing Co., Inc. — Railroads, Louisville & Nashville, Nor- folk & Western and Interstate. A corporation. Capital, $100,000; is- sued, $60,000. Stockholders, 5. President, E. A. Harner; Secretary and Treasurer, S. A. McCIuen; General Manager and Superintendent, E. A. Harner. Employes, 15. Cattle, 200; hogs, 3,000; sheep, 200. Sausage — Fresh, smoked and summer. By-Products — Dried blood, tankage and fertilizer. Refrigeration — 50-ton York; brine circulating. Boiler capacity, 150 H. P. PETERSBURG Bowman Bros. — 31 Sycamore St. PORTSMOUTH Codd & Co. Freedman Packing Co. Norman Packing Co. Portsmouth Provision & Packing Co. T. O. Williams. RICHMOND Brown Abattoir Co. W. S. Forbes & Co., Inc.— 10th and Byrd Sts. G. E. MengeU Manager. Owned by .A.llied Packers, Inc., Chicago, 111. R. Kastelberg's Sons, Inc. Patrick-Young Co. — Hermitage Rd. near Leigh. Richmond Abattoir — (Valentine's Meat Juice Co., Proprietors.) Chamberlavne Parkway. Railroad, Seaboard Air Line. A corporation. Capital, $100,000; issued, $100,000. President, G. G. Valentine; Vice- President, F. S. Valentine; Secretary and Treasurer. H. L. Valentine. Cattle, 200; calves, 200. By-Products — Dried blood, tankage and hog and chicken feed. Government inspection. Employes, 40. Boiler capacity, 90 H. P. Refrigeration. Union Abattoir Co. Valentine's Meat Juice Co. — Chamberlayne Parkway. Railroad, Seaboard Air Line. A corporation. Capital, $100,000; issued, $100,000. President, G. G. Valentine; Vice-President, F. S. Valentine; Secretary and Treasurer, H. L. Valentine. Employes, 60. Cattle, 125. By- Products — Dried blood, tankage and hog and chicken feed. Govern- ment inspection. Refrigeration. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— VIRGINIA 369 ROANOKE Brown Abattoir Co., Inc. — A corporation. Capital, $25,000; issued, $16,000. Stockholders, 10. President, Frank E. Brown; Vice-Presi- dent, George E. Markly; Treasurer, Secretary and General Manager, Frank E. Brown; General Superintendent, R. P. Vandegrift. Em- ployes, 4. Cattle, 40; hogs, 30; sheep, 10. By-Product — Tankage. Refrigeration — iS-ton Automatic; direct expansion. Boiler capacity, 50 H. P. Frank Brown Company. Griggs Packing Co., Inc. — Franklin Road. Railroad, Norfolk & Western. A corporation. Capital, $150,000; issued, $100,000. Stock- holders, 7. President, R. B. Griggs; Vice-Presidents, B. P. Huff and A. J. Huff; Secretary and Treasurer, C. M. Griggs; General Manager, R. B. Griggs; General Superintendent, C. M. Griggs. Employes, 25. Hogs, 1,000. Sausage — Fresh, smoked and summer. By-Products — Dried blood and tankage. Refrigeration— 230-ton Frick and 70-ton York; brine circulating and direct expansion; 100 tons ice daily. Boiler capacity, 1,350 H. P. Trade JVIark — "Lily Leaf." ROSSLYN Rosslyn Packing Co. — Railroads, Pennsylvania, delivery at Ross- lyn, and Baltimore & Ohio at Georgetown, D. C. A corporation. Capital, $25,000; issued, $25,000. Stockholders, 6. President, Chas. G. Pfluger; Vice-President, Wm. G. Carter; Secretary and Treasurer, Robt. G. Carter. Employes, 50. Cattle, 300; hogs, 1,000; sheep, 500. Sau- sage — Fresh and smoked. By-Products^ — Tankage and hog and chicken feed. Government inspection. Refrigeration- — 310-ton Vilter; brine circulating and direct expansion; 75 tons ice daily. Boiler capacity, 400 H. P. Retail Markets — ^Riggs Market, Center Market, Eastern Market, O Street Market and Western Market, Washington, D. C. SMITHFIELD J. B. Grimes & Son. P. D. Gwaltney, Jr., & Co. V. W. Joyner & Co. Tazewell T. Spratley Co. J. W. Stott. J. Waverly Thomas. SUFFOLK W. R. Frasier. Smithfield Meat Co. Smithfield Packing Co., Inc. WASHINGTON ABERDEEN Erickson Meat Co. BELLINGHAM Sanitary Meat Co. — 1017 Elk St. Railroads, Northern Pacific and Great Northern. A corporation. Capital, $20,000; issued, $18,000. Stockholders, 3. President, Hans Oberleitner; Vice-President, A. W. Pierce; Secretary and Treasurer, P. M. Johnson; General Manager, Hans Oberleitner. Employes, 7. Cattle, 15; hogs, 70; sheep, 30. Sausage^Fresh, smoked and summer. By-Products — Tankage, hog Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 370 THE PACKERS' ENCYCLOPEDIA and chicken feed. Refrigeration — S-ton Armstrong; brine circulating and direct expansion; one-half ton ice daily. Boiler capacity, 30 H. P. Retail Market— Bellingham, Wash. SEATTLE Barton & Co. — Spokane St. and East Waterway. A corporation. Capital, $1,000,000; issued, $650,000. President, P. Burns; Vice- President, G. I. C. Barton; Secretary and Treasurer, R. J. Ferguson; General Manager, G. I. C. Barton; General Superintendent, A. B. Musser. Employes, 150. Cattle, 250; hogs, 1,000; sheep, 1,500. Sau- sage — Fresh, smoked and summer. By-Products — Dried blood, tank- age, hog and chicken feed and bone meal. Government inspection. Refrigeration — 40-ton Vulcan and two 50-ton Vilter; direct expansion and brine circulating; 5 tons ice daily. Boiler capacity. 100 H. P. Tra'de Marks — "Circle W" and "Carnation." Retail Markets — Tacoma, Bellingham and Port Angeles, Wash. Also exports. Frye & Company — S. 9th and Walker Sts. Railroad, Northern Pacific. A corporation. Capital, $1,500,000; issued, $1,500,000. Stock- holders, 3. President, Charles Ji. Frye; Vice-President, Frank F. Frye; Secretary, John C. Higgins; Assistant Secretary, F. A. Daniel- son; Treasurer, Charles H. Frye; General Manager, Charles H. Frye; General Superintendent, John Klinkham. Employes, 750. Codes — A. B. C, 5th, 6th, Bentley's and Cross. Cattle, 250; hogs, 3,000; sheep, 500. Sausage — Fresh and smoked. By-Products — Dried blood, tank- age, chicken feed, bone, ground bone, bone meal, etc. Government inspection. Refrigeration — Two 150-ton De La Vergne and one 80-tort De La Vergne, also 30 at branch houses with capacity of 150 tons; direct expansion; 50 tons ice daily. Boiler capacity, 600 H. P. Trade Marks — "Frye's Delicious," "Wild Rose" and "Frye's Shortening." Branch Houses — San Francisco, Cal. ; Portland, Ore.; Tacoma, Wash.; Nampa, Idaho; Sedro Valley, Bremerton, Aberdeen, Bellingham, Everett, Centralia and Buckley, Wash. Retail Markets — Seattle, 8; Tacoma, 2; Portland, 2, and Bremerton, Centralia, Raymond, Aber- deen, Hoquiam, Sedro Valley, Buckley, Bellingham, Anacostes, New Castle, Seward, Port Townsend, Wash.; Juneau, Ketchikan and Skag- way, Alaska. Also exports. James Henry Packing Co.— 2025-2029 9th Ave. South. Individual ownership. General Manager, O. B. Joseph; General Superintendent, Wm. Moran. Employes, 65. Cattle, 250; hogs, 600; sheep, 1,000. Sau- sage — Fresh and smoked. By-Products — Dried blood and tankage. Refrigeration — 40-ton Baker; direct expansion. Boiler capacity, 100 H. P. Trade Mark— "Diamond 'H' Brand." Retail Market— One at Seattle. SHELTON Shelton Meat & Ice Co.— J. F. Bichsel. SNOHOMISH Bruhn & Henry, Inc. Columbia Packing Co. A. Evoy. SPOKANE Adam Brown Packing Co. — 116 Havana St. Railroad, Chicago, Milwaukee & St. Paul. A corporation. Capital, $100,000; issued^ $65,000. Stockholders, 12. President, Adam Brown; Vice-Presidents, Chas. Dezell and T. Horton; Secretary and Treasurer, D. M. Brown; General Manager, Adam Brown. Employes, 34. Cattle, 250; hogs. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— WASHINGTON 371 300; sheep, ISO. Sausage — Fresh, smoked and summer. By-Products — Hog and chicken feed. Refrigeration — One 9-ton Armstrong, three 2-ton Frick and one IJ^-ton Cooper; direct expansion; one ton ice daily. Boiler capacity, 80 H. P. Trade Marks — "Eagle Brand" and "Union Brand." Retail Markets — 5 in Spokane. Armour & Company — Virginia and E Sts. (See Chicago.) John Lewis & Company — Pork and Beef Packers. 4103 S. Mission St. Railroad, Spokane Eastern. A corporation. Capital, $200,000. President, John Lewis; Vice-President, J. F. Williams; Treasurer, C. P. Ray. Cattle, 75; hogs, 300; sheep, 250. Sausage — Fresh and smoked. Refrigeration — 15-ton Armstrong; direct expansion. Retail Markets — 6 in Spokane. Boiler capacity, 200 H. P. Spokane Packing Co. Trefry & Demeester. TACOMA Carstens Packing Co. — 1623 East J St. Railroads, Oregon-Wash- ington Railway & Navigation and Northern Pacific. A corporation. Capital, $1,500,000; issued, $1,150,000. Stockholders, 9. President, Thomas Carstens; Vice-President, Henry Wolff; Secretary and Treas- urer, O. F. Kuhl; Superintendent, J. H. Beidler. Employes, 300. Codes — W. U. and A. B. C, 5th edition; code word, "Carstens." Cat- tle, 1,500; hogs, 15,000; sheep, 3,500. Sausage— Fresh, smoked and summer. By-Products — Dried blood, tankage, hog and chicken feed, bone meal, granulated bone, fish meal and sheep guano. Government inspection. Refrigeration — SO, 35 and 10-ton Vilter, and 120-ton De La Vergne; brine spray system and direct expansion; 10 tons ice daily. Boiler capacity, 1,400 H. P. Trade Marks — Hams, "Diamond T. C," "Washington"; bacon, same; lard, same; compound, "Snow Cap Brand," "Autumn Leaf Lard Compound," "Silver Star Lard." Branch Houses — Seattle, Aberdeen, Everett, Bellingham, Camp Lewis and Spokane, Wash., and Portland Oregon. Retail and Wholesale Mar- kets — Total of forty in Washington, Idaho and Alaska. Also exports. WALLA WALLA Walla Walla Meat & Cold Storage Co.— Railroad, Oregon Rail- way & Navigation. A corporation. Capital, $150,000; issued, $150,000. Stockholders, 20. President, R. H. Johnson; Vice-President, J. J. KaufTman; Secretary and Treasurer, F. M. Lowden, Jr.; General Man- ager, F. M. Lowden, Jr.; General Superintendent, Robt. Linder. Em- ployes, 70. Cattle, 100; hogs, 200; sheep, 300. Sausage — Fresh and smoked. By-Products — Dried blood, tankage, hog and chicken feed. Government inspection. Refrigeration — SO-ton Harris, 35-ton Frick and 7-ton Harris; direct expansion and brine circulating; 30 tons ice daily. Trade Mark — "Holly Brand." Retail Markets — Three in Walla Walla and one in Pasco, Wash. WENATCHEE Schrock-Nelson Co. YAKIMA H. & S. Meat Co., Inc.— 24 N. 2nd St. A corporation. Capital, $20,000; issued, $20,000. Stockholders, 2. President, Peter Hansen; Secretary and Treasurer, F. J. Herberger. Employes, 16. Cattle, 100; hogs, 300; sheep, 300. Sausage — Fresh, smoked. By-Products — Tankage. City inspection. Refrigeration — 12-ton Armstrong; direct expansion. Boiler capacity, 25 H. P. Trade Mark — "H. & S." Retail Markets — Two in Yakima, Wash. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. in THE PACKERS' ENCYCLOPEDIA YAKIMA Independent Meat Co. Yakima Meat Co. WEST VIRGINIA WHEELING C. Kalbitzer Packing Co.— 4128 Water St. Railroad, B. & O. A corporation. Capital, $400,000; issued, $188,700.^ Stockholders, 45. President, Geo. W. Kalbitzer; Vice-President, Wm. Fette; Secretary and Treasurer, Geo. J. Weiskircher; General Manager, Geo. W. Kal- bitzer; General Superintendent, Wm. J. Sullivan. Employes, 85. Cat- tle, 100; hogs, 1,000. Sausage — Fresh. By-Products — Unground tank- ag.e. Government inspection. Refrigeration — 100-ton De La Vergne; direct expansion; 30 tons ice daily. Boiler capacity, 500 H. P. Trade Marks — Hams, "Royal"; bacon, "Royal"; lard, "Kalbitzer's Special" and "Wheeling Brand." Retail Markets— 1327 Market St. and 2201 Market St., Wheeling, W. Va., and 316 33d St., Bellaire, Ohio. Paul O. Reymann Co. — Wetzell and Warren Sts. Owned by Wilson & Co. (See Chicago.) F. Schenk & Sons Co. — J. O. Schenk, Manager. Owned by Allied Packers, Inc., Chicago, 111. Weimer Packing Co. — 1033 Main St. A corporation. Capital, $100,000; issued, $59,000. Stockholders, 7. President, Wm. G. Wei- mer; Vice-President, A. F. Schairer; Secretary and Treasurer, H. G. Weimer; General Manager, Wm. G. Weimer. Employes, 27. Cattle, 25; hogs, 200; sheep, 40; calves, 25. Sausage — Fresh and smoked. By-Products — Tankage, hog and chicken feed. Refrigeration — 25-ton Wilson-Snyder, two 10-ton Yorks; brine circulating and direct ex- pansion; one-half ton ice daily. Boiler capacity, 160 H. P. Trade Mark — "Fort Henry." Retail Market— 1033 Main St., Wheeling, W. Va. John Wenzel Company — 4320 Jacob St. Charles Norteman, owner. Wheeling Butchers' Association — Fourth and Center Sts. Rail- roads, Pennsylvania and B. & O. A corporation. Capital, $50,000; issued, $20,000. Stockholders, 21. President, Geo. W. Weimer; Vice-Presi- dent, Fred W. Neininger; Secretary and Treasurer, Wm. M. Schenck; General Manager and Superintendent, Wm. M. Schenck. Employes, 8. Cattle, 75; hogs, 400; sheep, 75; calves, 150. By-Products— Tank- age, inedible yellow grease, inedible tallow, and also dealers in hides, calf skins, pelts and horse hides. Refrigeration — 15-ton York; brine circulating. Boiler capacity, 250 H. P. Note — Abattoir only. HUNTINGTON Fesenmeier Packing Co. — 14th and Madison. Railroads, C. & O. and B. & O. A corporation. Capital, $200,000; issued, $200,000. Stock- holders, 35. President, J. L. Fesenmeier; Vice-Presidents, Paul R. Riddlemoser and A. J. Fesenmeier; Secretary, A. V. Ward; Treasurer. C. M. Gohen; General Manager, Paul R. Riddlemoser; General Super- intendent, M. J. Kearney. Employes, 40. Codes — Cross. Cattle, 100; hogs, 2,000. Sausage — Fresh and smoked. By-Products— Tank- age' and hog and chicken feed, and grease. Government inspection. Refrigeration — 200-ton York; brine circulating. Boiler capacity, 950 H. P. Trade Marks — "Apple Blossom Brand" and "Wesva Brand." Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— WISCONSIN Z72, WISCONSIN CUDAHY Cudahy Brothers Company — Railroad, Chicago & North Western. A corporation. Capital, $3,200,000; issued, $3,200,000. Stockholders, 30. President, Michael F. Cudahy; Vice-President, John Cudahy; Secretary, James W. Bryden; Treasurer, M. J. Connell. Employes, 1,200. Codes; — Cross, Utility and Summit; code word, "Cudahy- Milwaukee." Cattle, 1,000; hogs, 40,000; sheep, 600. Sausage — Fresh, smoked and summer. By-Products — Dried blood, tankage and hog and chicken feed. Government inspection. Refrigeration — Four Vil- ter, 825 tons capacity; brine circulating, direct expansion and brine spray system; 75 tons ice daily. Boiler capacity, 3,000 H. P. Branch Houses — Milwaukee, Wis.; Chicago, 111.; Detroit, Mich., and Akron, O. Trade Marks — Hams, "Peacock" and "Cream City"; bacon, "Peacock," "Cream City" and "Jack Spratt"; lard, "Peacock," "White Champion" and "Cream City"; compound, "Snowball." EAU CLAIRE Drummond Packing Co. — Railroads, C. & N. W. and C. M. & St. Paul. A corporation. Capital, $125,000; issued, $125,000. Stockhold- ers, 19. President, John IDrummond; Vice-President, D. G. Calkins; Secretary, H. H. Smith; Treasurer, F. W. Thomas; General Superin- tendent, F. B. Drummond. Employes, 125. Codes — Cross. Cattle, 200; hogs, 5,000; sheep, 1,000. Sausage — Fresh and smoked. By- Products — Dried blood and tankage. Government inspection. Re- frigeration— Wolf-Linde; 65 tons; direct expansion. Boiler capacity, 125 H. P. Trade Mark— "Arbutus." GREEN BAY Acme Packing Co. — A corporation. Meat canners. Capital, $12,- 000,000. President and Treasurer, Thos. O. Gibbs; General Manager, J. C. Nielson; Secretary, Ely M. Aaron; General Superintendent, J. B. Rogers. Codes — A. B. C, Bentley's and W. U. ; code word, "Apaco- Ipco." Have facilities, but do not kill. Government inspection. Refrigeration — One 80-ton Triumph and one 35-ton Frick; direct ex- pansion. Trade Marks — "Red Crown" and "Council." Also exports. LA CROSSE John Niedercorn & Spn. Schams Bros. MADISON Oscar Mayer & Company — Branch plant. (See Chicago.) Madison Packing Co. MILWAUKEE Layton Co. — Railroad, C. M. & St. P. A corporation. Capital, $100,000; issued, $100,000. Stockholders, 11. President, Wm. A. Daw- son; Secretary, F. O. Streckewald; Treasurer, Chas. F. Dickens; General Manager, Wm. A. Dawson; General Superintendent, Richard Steilow. Employes, 100. Codes — Cross, A. B. C. and Private; code word, "Laytonco." Hogs, 2,000. Sausage — Fresh, smoked and sum- mer. By-Products — Tankage. Government inspection. Refrigera- tion — 50-ton Vilter; brine circulating. Boiler capacity, 300 H. P. Also exports. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 374 THE PACKERS' ENCYCLOPEDIA MILWAUKEE Plankinton Packing Co. — Muskegon Ave. and Canal St. Railroad, C. M. & St. P. A corporation. Capital, $5,000,000; issued, $5,000,000. President, H. C. Carr; Vice-Presidents, W. C. Nicholson and H. Mc- Lerie; Secretary, C. A. Peacock; Assistant Secretary, C. P. Hobson; Treasurer, W. W. Sherman; Assistant Treasurer, J. J. McGuire; Gen- eral Manager, W. C. Nicholson; General Superintendent, H. J. Kurtz. Employes, 1,200. Cattle, 2,750; hogs, 20,000; sheep, 5,000; calves, 20,000. Sausage — Fresh, smoked and summer. By-Products — Dried blood, tankage and hog and chicken feed. Government inspection. Re- frigeration — 500-ton Ball, two 250-ton Vilter and two 160-ton Her- cules; brine circulating, brine spray and direct expansion. Boiler capacity, 3,000 H. P. Branch Houses — 3018 Meinecke Ave., Milwaukee, Wi-s., and Calumet, Mich. Also exports. Swift & Company — Muskegon Ave. and Grand Canal St. (See Chicago.) NEW RICHMOND Hately Brothers Company — Hog slaughtering plant. Capacity, 6,000 hogs. (See Chicago.) RACINE Rowley Packing Co.— Stannard St. Railroad, C. M. & St. Paul. A corporation. Capital, $150,000; issued, $75,000. Stockholders, 7. President, A. J. Rowley; Vice-President, J. H. Rowley; Secretary, Jessie Rowley; Treasurer, W. B. Rowley; General Manager, A. J. Rowley; General Superintendent, J. H. Rowley. Employes, 60. Kill pork and veal. Hogs, 600. Pork and lard. Sausage — Fresh, smoked and summer. Refrigeration — 30-ton York; brine circulating and direct expansion; 2 tons ice daily. Boiler capacity, 100 H. P. WATERTOWN Dobbratz & Mussfeldt— 10 Third St. Corporation. Capital, $20,- 000; issued, $10,000. Stockholders, 4. President, G. E. Dobbratz; Vice-President,_ L. Dobbratz; Secretary and Treasurer, B. J. Muss- feldt; Assistant Secretary, M. Mussfeldt; General Manager, G. E. Dobbratz; General Superintendent, B. J. Mussfeldt. Hogs, 50. Hams, bacon, lard. Sausage — Fresh, smoked, summer. WAUSAU Wisconsin Packing Co. — 1009 Town Line Road. Railroads, C. & N. W. and C. M. & St. P. A corporation. Capital, $450,000; issued, $289,400. Stockholders, 1,989. President, J. D. Christie; Vice-Presi- dent, W. R. Happe; Secretary, F. N. Blecha; Treasurer, Ben Lang; General Manager, Aug. G. Anderson; General Superintendent, Aug. G. Anderson. Employes, 50. Codes — Cross. Cattle, 300; hogs, 1,500; sheep, 300. Sausage — Fresh, smoked arid summer. By-Rroducts — Tankage, inedible tallows and brown grease. Government inspection. Refrigeration — Two 25-ton Vilter; brine circulating and direct expan- sion. Boiler capacity, 150 H. P. Trade Mark — "Wisconsin Pride." Retail Markets — Wausau Cash & Carrv Market, 201 Wash St., and Sixth Street Cash & Carry Grocery & Market, 1910 Sixth St., Wausau, Wis. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— WYOMING 375 WYOMING CASPER Casper Packing Co. Sheridan Meat Co. CHEYENNE Hammond Packing Co. — Railroad, Union Pacific. A corporation. Stockholders, 3. General Manager, C. E. Hammond. Employes, 12. Sausage — Fresh and smoked. Government inspection. Refrigeration —One 65-ton York. Boiler capacity, 225 H. P. Trade Mark— "Dia- mond H." LARAMIE Wyoming Packing & Provision Co.— Laramie Stock Yards. Rail- road, Union Pacific. Trust syndicate: S. E. Smith, Louis J. Neuner, Henry Reimers, Frank H. McGinnis and Victor E. Hall. Capital, $25,000. General Manager, S. E. Smith. Employes, 20. Cattle, 75; hogs, 500; sheep, 150. Sausage — Fresh, smoked and summer. By- products — Tankage and chicken feed. Boiler capacity, 75 H. P. Government inspection applied for. Export. ROCK SPRINGS Rock Springs Butchering Co.— P. O. Box 486. Railroad, Union Pacific. A corporation. Stockholders, 4. General Manager, Otto Schnauber. Employes, 8. Cattle, 15; hogs, 20; sheep, 40. Sausage — Fresh, smoked and summer. By-Products — Hog and chicken feed. Refrigeration — 8-ton Althoff; brine circulating. Boiler capacity. 30 H. P. THERMOPOLIS Central Market— 528 Broadway. Railroad, C. B. & Q. A corpo- ration. Capital, $50,000; issued, $30,000. Stockholders. 3. President. Harry C. Vail; Vice-President, Cliflford Wilson; Secretary, J. A. Thompson; Treasurer and General Manager, Harry C. Vail. Em- ployes, 10. Cattle, 15; hogs, 40; sheep, 20. Sausae:e — Fresh and smoked. By-Products — Hog feed. City inspection. Refrigeration — 5-ton Vilter. Retail Market — Thermopolis. PANAMA CANAL ZONE CRISTOBAL Panama R. R. Co., Commissary Division, Supply Department. — Railroad. Panama. United States Government ownership, through Panama Railroad Co. Operated by Supply Department, Panama Canal. R. K. Morris, Chief Quartermaster, Panama Canal; General Manager, C. A. Gilmartin; General Foreman, F. L. Miller. Employes, 237. Codes — A. B. C, 5th edition. Western Union and Bentlev's: code word, "Commissary Colon." Cattle, 600; hogs, 2,400. Sausage — All kinds. By-Products — Dried blood, tankage, hog and chicken feed, grease, dried tankage, ground bone, bone fertilizer. Govern- ment inspection. Refrigeration — Three 200-ton York and one 15-ton York; brine circulating, brine spray, direct expansion; 150 tons ice daily. Boiler capacity, 1,050 H. P. Retail Markets — Cristobal, Gatun, Gamboa, Culebra, Red Tank, Paraiso, Pedro Miguel, Balboa, Ancon, Ancon Market and La Boca. Ficures on cattle, hog-s and sheep indicate AVERAGE WEEKLY KILLxNG CAPACITY. 376 THE PACKERS' ENCYCLOPEDIA CANADA ALBERTA CALGARY P. Burns & Company, Ltd. — East Calgary. Railroads, Canadian Pacific, Grand Trunk Pacific and Canadian National Railway. A corporation. Capital, $10,000,000; issued, $5,000,000. Stockholde'rs, 10. President, Patrick Burns; Vice-President, W. J. Wilson; Secretary, W. E. Corlet; Treasurer, N. Hindsley; General Manager, John Burns; General Superintendent, R. B. Musser. Employes, 1,500. Codes — W. U. (Universal and five letter), A. B. C, 5rh edition, Bentley's, Cross and Utility; code word, "Burns" (in Canada), "Burcana" (in London and Liverpool, England). Cattle, 5,000; hogs, 20,000; sheep, 10,000. Sausage — Fresh, smoked and summer. By-Products — Dried blood, tankage, hog and chicken feed, commercial fertilizers, tallows, oleo stock and neatsfoot oil. Government inspection. Refrigera- tion — Two Linde-Canadian; 75-ton capacity; one Ball, 250 tons; one 110 and one 80-ton Niebling, one 60-ton Vulcan, one 20-ton Triumph and one 20-ton Linde; direct expansion and brine spray systems. Boiler capacity, 2,550 H. P. Trade Marks — Hams, "Sham- rock" and "Dominion"; bacon, "Shamrock" and "Dominion"; lard, "Shamrock"; shortening, "White Carnation"; sausage, "Shamrock" and "Dominion." Export Brands — Hams and bacon, "Dominion" and "Colonial." Branch Houses — Calgary, Vancouver, Montreal, Victoria, Vernon, Prince Rupert and Prince George. Retail Markets — Calgary, Edmonton, Lcthbridge, Blairmore, MacLeod, Vancouver, Nelson, Cranbrook, Revelstoke, Fernie and others. Also exports. Foreign Offices — London and Liverpool, England. Union Packing Company, Ltd. Calgary Abattoir & Packers, Ltd. EDMONTON Swift Canadian Company. Gainer's, Limited. P. Burns & Company, Ltd. — (See Calgary.) STETTLER Everhardy Packing Co., Ltd. — Railroad, Canadian National. A corporation. Capital, $75,000. Stockholders, 3. President, E. F. Everhardy; Treasurer and Secretary, F. J. Everhardy. Employes, 16. Cattle, 90; hogs, 250; sheep, 250. Sausage — Fresh and smoked. Re- frigeration, Linde British and York; direct expansion system. Boiler capacity, 125 H. P. Trade Marks — "National" and "Golden Harvest." Retail Markets — Stettler and Nordegg. STRATHCONA Gainer's, Ltd. BRITISH COLUMBIA NEW WESTMINSTER Vancouver-Prince Rupert Meat Company. Swift Canadian Company. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLINCJ CAPACITY. PACKERS— CANADA 377 PRINCE RUPERT Prince Rupert Meat Company. VANCOUVER Reid & Miller. P. Burns & Company, Ltd. (See Calgary.) VICTORIA Kirkham, H. O., & Company, Ltd. MANITOBA ST. BONIFACE Dawson Road Abattoir. Farmers' Packing Company, Ltd. Manitoba Abattoir & Packers, Ltd. Union Abattoir Company — Union Stock Yards. Partnership. General Manager, John Innes. Employes, 50. General packing. Cat- tle, 500; hogs, 1,000; sheep, 500. Sausage— Fresh, smoked and sum- mer. By-Products — Dried blood, tankage and hog and chicken feed. Government inspection. Refrigeration — Two 35-ton York; direct ex- pansion. Boiler capacity, 100 H. P. Trade Mark — "Union Brand." WINNIPEG Gallagher Holman, Limited — Logan Ave. West. Railroad, Ca- nadian Pacific. A corporation. Capital, $1,000,000; issued, $490,000. Stockholders, 38. President, J. Q. Gallagher; Vice-President, B. H. Holman; Managing Director, J. D. Cameron; Treasurer and Secre- tary, Arch. McLean; General Manager, J. D. Cameron; General Super- intendent, G. W. Fink. Employes, 125. Codes — A. B. C, Cross and Private; code word, "Holman" (Winnipeg). Cattle, 500; hogs, 2,500; sheep, 500. Sausage — Fresh, smoked and summer. By-Products — Dried blood, tankage, hog and chicken feed and fertilizers. Govern- ment inspection. Refrigeration — 40-ton York and 40-ton Linde; brine spray and direct expansion. Boiler capacitj', 200 H. P. Trade Marks — "Prairie" and "Security." Branch Houses — Fort William and Ke- nora, Ontario, and Montreal, P. Q. Retail Alarkets — Gibson Gage, Limited, Winnipeg. Also exports. Gordon-Ironside & Fares Packers, Ltd. — Logan Ave. Railroad, Canadian Pacific. A corporation. Capital, $2,000,000; issued, $2,000,- 000. President, W. H. Fares; Vice-President, James Harris; Secre- tary and Treasurer, J. S. McLean; Assistant Secretary, Mr. Ranson; General Manager, A. G. Hall. Employes, 500. Codes — Cross; code word, "Gifco." Cattle, 3,000; hogs, 6,000. Sausage — Fresh and smoked. By-Products — Tankage and all other classes. Government inspection. Refrigeration — 200-ton Wolf-Linde; direct expansion. Trade Marks — (Domestic) "Sweet Clover" and "Sterling"; (Export) "Gifco" and "Amada." 13 ranch Houses — Regina, Sask.; Saskatoon, Sask., and Fort William, Ont. Also exports. Manitoba Abattoir & Packers, Ltd. Societe S. P. A. Swift Canadian Company. Western Packing Co. of Canada, Ltd. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 378 THE PACKERS' ENCYCEOPEDIA NEW BRUNSWICK RENFREW Jamieson Meat Company, Ltd. ST. JOHN John Hopkins — 186 Union St. Slip & Flewelling— 340 Main St. F. E. Williams Company. Ltd.— 80 Charlotte St. ST. STEPHENS Wry Pork Packing Company. NOVA SCOTIA HALIFAX -Davis & Fraser — Railroad, Charlottetown P. E. I. Partnership. Employes, 50. Codes — Cross; code word, "Dofraser." Pork packers. Government inspection. Refrigeration— 40-ton Linde and 40-ton York; direct expansion and air circulation. Boiler capacity, 200 H. P. ONTARIO BRANTFORD Canadian Packing Co., Ltd. — Owned by Allied Packers, Inc., Chicago, III. CHATHAM Wilson-Canadian Company, Ltd. — (See Chicago, 111.) HAMILTON W. A. Freaman Company, Ltd. John Duff & Son. INGERSOLL Ingersoll Packing Company, Ltd. — Cor. Wonham and Victoria Sts. Railroads, Grand Trunk and Canadian Pacific. A corporation. Capi- tal, $1,000,000; issued, $400,000. Stockholders, 5. President, T. L. Boyd; Vice-President and Treasurer, H. C. Wilson; Secretary, C. H. Sumner; General Manager, H. C. Wilson. Employes, 100. Codes — A. B. C, 5th edition. Cross and W. U. Hogs, 2,000. Sausage — Fresh and smoked. By-Products — Tankage. Government inspection. Re- frigeration — Two 75-ton Vilter; direct expansion. Boiler capacity, 450 H. P. Trade Marks — "Beaver," "Pearl" and "Lilac." Also exports. KITCHENER Dumart Packing Company, Limited — Guelph St. Railroads, Grand Trunk and Canadian Pacific. Individual corporation. Capital, $1,000,- 000; issued, $225,000. Stockholders, 173. Pre'sident, W. H. Dumart: Vice-Presidents, A. Jansen and M. Wunder; Secretary, E. G. Schier- holtz; Treasurer, W. J. Smith. Employes, 75. Pork packers and slaughterers. Hogs, 700. Sausage — Fresh, smoked and summer. By- Products — Tankage. Refrigeration — 35-ton Canadian Linde; direct expansion. Boiler capacity, 125 H. P. J. M. Schneider & Sons, Ltd. — 63 Courtland Ave. East. Railroad, Grand Trunk. A corporation. Capital, $200,000; issued, $100,000. Stockholders, 5. President and Manager, J. M. Schneider; Vice-Presi- dent, C. A. Schneider; Secretary and Treasurer, F. H. Schneider. Em- Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— CANADA 379 ployes, 105. Cattle, 50; hogs, 800. Sausage — Fresh, smoked and sum- mer. Refrigeration — 20-ton York and 10-ton Sawyer; direct expan- sion. Boiler capacity, 200 H. P. Retail Market — One at plant. OTTAWA Oscar Leclair. PETERBOROUGH Canadian Packing Co., Ltd. — Owned by Allied Packers, Inc., Chicago, 111. ST. THOMAS St. Thomas Packing Co. SIMCOE Dominion Canners, Limited. SMITH'S FALLS Jones Packing & Provision Company, Ltd. — (See list of Refiners.) STRATFORD Whyte Packing Company, Limited. TORONTO Canadian Packing Company, Limited — Bathurst St. Owned by Allied Packers, Inc., Chicago, 111. William Davies Company, Limited — 521 Front St. East. Railroads, Canadian Pacific and Canadian Government. A corporation. Capital, $5,000,000; issued, $3,000,000. President and General Manager, E. C. Fox; Vice-President and Assistant General Manager, E. O. Mitchell; Vice-President, R. N. Watt; Vice-President, A. F. Sheed; Secretary and Treasurer, A. F. Park; Assistant Treasurer, C. S. Leckie. Codes — Bentley's; code word, "Daveben." Cattle, 5,750; hogs, 22,500; sheep, lambs and calves, 9,500. Government inspection. Does export busi- ness. Gunn's, Limited — Gunn's Road. Railroads, Grand Trunk and Canadian Pacific. Joint stock company. Capital, $5,000,000; issued, $3,260,000. Stockholders, 850. President, J. A. Gunn; Secretary and Treasurer, O. L. Waite; General Manager, F. M. Mofifat; General Superintendent, H. T. Horton. Employes, 1,000. Codes — Yopp, Cross and A. B. C. Cattle, 2,500; hogs, 6,000; sheep, 2,000. Sausage— Fresh and smoked. By-Products — Dried blood, tankage, hog and chicken feed, cattle feed, casings and fertilizers. Government inspection. Re- frigeration — Two 100 and two 75-ton Linde-Canadian and one 125-ton York; direct expansion, brine circulating and brine spray; 42 tons ice daily. Boiler capacity, 1,150 H. P. Trade Mark — "Mapleleaf." Branch Houses — Montreal, Que.; St. John, N. B., and Wingham, Ont., and St. Lawrence Market, Ont. Also exports. Harris Abattoir Company, Ltd. — Union Stock Yards. Railroads, Grand Trunk and Canadian Pacific. A corporation. Capital, $5,000,- 000; issued, $2,000,000. Stockholders, 11. President and Sales Man- ager, W. T. Harris; Vice-President and Managing Director, Jas. Har- ris; Secretary and Treasurer, J. S. McLean; General Superintendent, C. H. Pringle; Assistant Secretary, S. G. Brock. Employes, 1,500. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. a 380 THE PACKERS' ENCYCLOPEDIA Codes — Bentley's; code word, "Harrab." Cattle, 6,000; hogs, 6,000; sheep, 9,000. Sausage — Fresh, smoked and summer. By-Products — Dried blood, tankage and hog and chicken feed. Government inspec- tion. Refrigeration — Two 130-ton British Linde and two 130-ton Ball; brine circulating, brine spray and direct expansion; 30 tons ice daily. Boiler capacity, 1,200 H. P. Branch Houses — Montreal and Quebec, Que.; Toronto, London, Ottawa, Windsor, Sudbury and Sault Ste. Marie, Ont. ; Sidney and Halifax, Nova Scotia; Charlottetown, Prince Edward Island and St. John, N. B. Also exports. Municipal Abattoir & Cold Storage — Foot of Tecumseh St. Rail- road, Grand Trunk. Owned by city, municipally operated. General Manager, W. R. Cornell; General Superintendent, John H. Smith. Cattle, 3,000; hogs, 2,000; sheep, 3,000. By-Products— Tankage, dried blood, steam cooked bones, casings, tallow and grease and neatsfoot oir. Refrigeration — 110-ton York and 110-ton Linde; direct expansion. Boiler capacity, 450 H. P. W. Harris & Company, Ltd. Ruddy's, Ltd. Stanbury-Fuller Co. Swift Canadian Co. W. Wight & Company. PRINCE EDWARD ISLAND CHARLOTTETO \VN Sims Packing Company, Ltd. Canadian Packing Company, Ltd. — Owned by Allied Packers, Inc., Chicago, 111. Island Cold Storage Company. QUEBEC HULL Canadian Packing Company, Ltd. — Owned bv Allied Packers, Inc., Chicago, 111. MONTREAL Standard Beef Co., Ltd. Canadian Packing Company, Limited — Owned by Allied Packers, Inc., Chicago, 111. W. Clark, Limited — 83 Amherst. Railroad, Canadian Pacific. A corporation. Capital, $500,000. President, W. Clark, Esq.; Vice- President, H. Clark, Esq.; Secretary, H. Clark, Esq. Codes — A. B. C, 5th edition; code word, "Clarkfoods." Canned meats. Government inspection. Refrigeration — 30 and 20-ton Linde-Canadian; brine cir- culating and direct expansion. Boiler capacity, 300 H. P. Branch Houses— St. Remi, Napiereville, Quebec; and Harrow, Ontario. Also exports. Irwin Davies, Ltd. Montreal Abattoirs, Ltd.— 139 Mill St. Railroad, Grand Trunk. A corporation. Capital, $1,500,000; issued, $1,080,000. Stockholders, 100. President, A. B. Colville; Vice-President, W. B. Strachan; Secre- tary and Treasurer, D. Brogan; General Manager^ G. C. Silcock; Gen- eral Superintendent, E. C. Rettig. Employes, 250. Codes — Bentleys and Cross; code word, "Monabaco." Cattle, 3,000; hogs, 5,000; sheep, Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. PACKERS— CANADA 381 4,000. Sausage — Fresh, smoked and summer. By-Products — Dried blood and tankage. Government inspection. Refrigeration — 150-ton Triumph and 50-ton Linde. Boiler capacity, 450 H. P. Trade Mark — "Mabco." Also exports. Oxo Limited — 232 Lemoine St. Manufacturers of concentrated foods. Canadian head office at Montreal — Branches at Toronto and Winnipeg. This business is the Canadian Head Office of Oxo Lim- ited, of London, England, and the packing houses of this firm are in Uruguay and Argentina. Manager for Canada, A. Mossman. Wm. Davies Company, Ltd. — (See Toronto.) QUEBEC Emend & Cote— 20 St. Peter St. L. Bailer & Son— 304 St. John St. SHERBROOKE Alex. Ames & Sons, Ltd. Hovey Bros. Packing Company. SASKATCHEWAN MOOSE JAW Mid- West Packing Company. Gordon-Ironside & Fares Packers Limited — (See Winnipeg.) PRINCE ALBERT P. Burns & Company, Ltd. — (See Calgary.) REGINA Hugh-Armour & Company, Ltd. CUBA HAVANA Lykes Brothers, Inc. — A corporation. Capital, $3,000,000; issued, $3,000,000. Stockholders, 7. Presidents, F. E. Lykes; Vice-Presidents, H. T. Lykes, J. M. Lykes, F. A. Morris, L. G. Lykes, T. M. Lykes, J. T. Lykes; Secretary, H. T. Lykes; Treasurer, F. E. Lykes. Codes — Scotts, Bentley's, A. B. C, 5th Edition; code word, "Lykes." Cattle, 600; hogs, 750. Sausage — Fresh, smoked and summer. By-Products — Tankage. Government inspection. Refrigeration — Nine 20-ton Yorks; direct expansion. Boiler capacity, 300 H. P. Trade Mark — "F-6." Branches at Tampa, Fla. ; Galveston, Tex.; New York City; New Orleans. MEXICO SONORA CANANEA Cananea Cattle Co.— A corporation. Capital; $25,000; issued, $25.- 000. Stockholders, 11. President, M. G. Wiswall; Vice-President, C. E. Wiswall; Secretary and Treasurer, A. L. Houck; Manager, C. E. Wiswall. Cattle, 250. Retail Market — Cananea. Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING CAPACITY. 382 THE PACKERS' ENCYCLOPEDIA SOUTH AMERICA ARGENTINA Anglo South American. Meat Company — Calle Sarmiento 443, Buenos Aires. Cia. Sansinena de Carnes Congeladas — Calle San Martin 132 Buenos Aires. Cia. Frigorifica Argentina de Tierra del Fuego — Rio Grande, Tierra del Fuego. Dickinson & Co. — Calle San Martin 186, Buenos Aires. Establecimientos Argentines de Bovril — Calle 25 de Mayo 182, Buenos Aires. Establecimiento Bovril — Santa Elena, Entre Rios. Frigorifico Armour de La Plata — Calle Sarmiento 443, Buenos Aires. Frigorifico Le Blanca — Calle Cangallo 499, Buenos Aires. Frigorifico Swift de La Plata — Calle 25 de Mayo 195, Buenos Aires. Frigorifico Wilson — Reconquista 314, Buenos Aires. Frigorifico Wilson — Pente Alsina, Buenos Aires. Frigorifico Campana — Campana, F. C. C. A. Frigorifico Swift — Rio Gallegos, Costa Sud. Frigorifico Anglo Zarate — Zarate, F. C. C. A. Liebig's Extract of Meat Company, Ltd. — 'Calle Lavalle 754, Buenos Aires. Liebig's Extract of Meat Company, Ltd. — Colon, Entre Rios. "La Forestal" Limitada — Calle Alsina 261, Buenos Aires. Las Palmas Produce Co. — Calle Reconquista 314, Buenos Aires. Soc. Anon. "Menendez Behety" — Calle San Martin 296, Buenos Aires. Smithfield & Argentine Meat Company — Calle Reconquista 46, Buenos Aires. Smithfield & Argentine Meat Company — Zarate, F. C. C. A. BRAZIL Cia. Frigorifica de Santos — Santos. Continental Products Company — Osassco, Sao Paulo. Dickinson & Co. — "Saladero Miranda," Matto Grosso. Dickinson & Co. — Calle San Antonio 25, Santos. Frigorifico Armour — Santa Anna de Livrainento. Frigorifico Swift — Rio Grande do Sul. Frigorifico Mendez — Mendez, Rio de Janeiro. Frigorifico Barretos — Estado Sao Paulo. Saladero Bagge — Bagge, Rio Grande do Sul. CHILE Braun & Blanchard — Punta Arenas. Cia. Frigorifica Puerto Natales — Puerto Natales, Punta Arenas. Frigorifico Bories — Ultima Esperanza, Magallanes. Frigorifico Punta Arenas — Hoeneisen, Punta Arenas. Frigorifico Armour — Santa Cruz, Costa .Sud. Frigorifico Rio Seco — Punta Arenas. Frigorifico Puerto Montt — Puerto Montt, Costa Sud. Lailhacar Hnos — Santiago. PACKERS— FOREIGN 383 Mataderos Modelos — Valparaiso. Margezzini Hnos — Santiago. COLOMBIA Colombia Products Co. — Cartagena. President, Don Carlos Valez. FALKLAND ISLANDS Falkland Islands Company — Port Stanley. MAGELLAN ISLANDS Cia. Frigorifica de la Patagonia — Puerto Sara, Estrecho de Magallanes. PARAGUAY Central Products Company — Asuncion. URUGUAY Cia. Argentina de Frigorificos — Calle Ituzaingo 1467, Montevideo. Cia. Liebig's — Fray Bentos, Montevideo. Dickinson & Company — Calle Piedras 385, Montevideo. Dickinson & Co. — "La Caballada" Salto. Frigorifico Artigas — Calle Ituzaingo 1467, Montevideo. AFRICA UNION OF SOUTH AFRICA CAPETOWN Imperial Cold Storage Company, Ltd. — Dock Road. Southern Meat Supply Company — Chiappini St. Smithfield Cold Storage & Export Co., Ltd.— Woodstock. AUSTRALIA [Cold Storage, Meat Packing and Freezing Plants] ■ NEW SOUTH WALES BROKEN HILL Chilled Meat Supply Company — Argent St. CANTERBURY J. C. Hutton Pty., Ltd. TASMANIA LAUNCESTON J. C. Hutton & Co., Ltd. NEW SOUTH WALES NEW CASTLE Clarencetown Curing Company. RAMORNIE Australian Meat Company. SYDNEY Baynes Bros. Meat Export Company. Bergl AustraUan Company, Ltd. — 63 Pitt St. 384 THE PACKERS' ENCYCLOPEDIA Thos. Borthwick & Sons— 79 Pitt St. Birt & Company, Ltd. — 4 Bridge St. John Cooke & Co., Pty., Ltd.— 253 Gcovpe St. Field, T. A.— 678 Harris St. Flemington Meat Preserving Company. Gollin & Company, Ltd. J. C. Hutton Pty. Co., Ltd. Arthur Kidman — Chamber of Commerce. National Meat Preserving Company. N. S. W. Canning Factory. Nevanas, V., & Company. Pastoral Finance Ass'n, Ltd. Paterson, John. - Phoenix Meat Company. Queensland Meat Export & Agency Company — Liverpool St. Richards, B., & Son, Ltd. Sydney Meat Preserving Company. Walker, F, J., & Company. YuiU, G. S., & Co., Ltd. Anghss & Co., N. S. W., Prop., Ltd., W.— Daroobakie Works, near Forbes. 400 sheep and 250 cattle per day, and 4,000 crates rabbits weekly; storage capacity, 100,000 carcasses lamb. Metropolitan Stores — Harris St., Sidney. 1,200 sheep per day; storage capacity, 40,000 carcasses mutton. Australian Chilling & Freezing Company, Ltd. — Aberdeen Works, near New Castle. 100 cattle and 3,000 sheep per day; storage capac- ity, 60,000 carcasses mutton. Cooke and Co., Prop., Ltd., John — Sandown Works, near Par- ramatta. 7,000 sheep, or 400 cattle and 3,000 sheep per day; storage capacity, 255,000 carcasses mutton. Crystal Ice & Cold Storage Company, Ltd. — Works, Rozellf, Sidney. 1,500 slieep per day; storage capacity, 40,000 carcasses mutton. Little & Co., R. — Byron Bay Freezing Works, Byron Bay. l20 cattle per day. Metropolitan Meat Industry Board — State Abattoir, Homebush Bay. 8,000 sheep per day; storage capacity, 250,000 carcasses mutton. Meat distributing depot, Pyrmont. Storage capacity, 3,000 carcasses mutton. Mtmicipal Cold Storage Works — Sidney. Receiving 2,000 sheep per day; storage capacity, 100,000 carcasses mutton. New South Wales Fresh Food & Ice Company, Ltd. — Darling Harbour Works, Sidney. 6,000 sheep per day; storage capacity, 170,- 000 carcasses mutton. Pastoral Finance Association, Ltd. — KirribilH Point Works, Sid- ney. 2,500 sheep per day; storage capacity, 75,000 carcasses mutton. Riverstone Meat Company, Ltd. — Riverstone Works, Riverstone. Killing capacity, 5,000 sheep per day. Sidney Ice Skating Rink & Cold Storage Company, Ltd. — Cold stores, Harris St., Ultimo, Sidney. 2,500 sheep per day; storage capac- ity, 60,000 carcasses mutton. Walker & Co., F. J.— Tibberena Meat Works. Tibberena. 1,000 sheep and 80 cattle per day; storage capacity, 5,000 carcasses mutton. PACKERS— FOREIGN 385 Waterside Cold Stores, Ltd. — Darling Harbour, Sidney. Storage capacity, 100,000 carcasses mutton. Storage capacity for 200,000 carcasses mutton in course of erection. Rabbit Packing Plants Angliss & Co., N. S. W., Prop., Ltd., W.— Have the following rabbit freezing and packing works: Balderogery, storage capacity, 1,000 crates; Condobolin, storage capacity, 1,000 crates. Thomas Borthwick & Sons (Australasia), Ltd. — Have the fol- lowing rabbit freezing and packing works: Gulgong, storage capacity, 3,000 crates; Mudgee, freezing 600 crates per day, storage capacity, 5,000 crates. Country Freezing Company, Ltd. — Works in the following towns: Blayney, storage capacity about 35,000 carcasses mutton; Boggabri, storage capacity, about 1,000 carcasses mutton; Boorowa, storage capacity, about 1,500 carcasses mutton; Crookwell, storage capacity, about 2,500 carcasses mutton; Dubbo, killing 800 sheep per day, storage capacity,- about 5,000 carcases mutton; Gilgandra, storage capacity, about 500 carcasses mutton; Gunnedah, storage capacity, about 3,000 carcasses mutton; Harden, storage capacity, about 2,000 carcasses mutton; Millthorpe, storage capacity, about 1,200 carcasses mutton; Molong, storage capacity, about 1,000 carcasses mutton; Mus- wellbrook, storage capacity, about 2,000 carcasses mutton; Orange, storage capacity, about 3,000 carcasses mutton; Wellington, storage capacity, about 1,000 carcasses mutton; Yass, storage capacity, about 2,000 carcasses mutton; Yeoval, storage capacity, about 1,500 carcasses mutton; Young, storage capacity, about 3,000 carcasses mutton. (Used for rabbit freezing.) Curtis & Curtis, Ltd. — Have the following freezing works: Binn- away, storage capacity, 3,000 carcasses mutton; Camden, storage ca- pacity, 5,000 carcasses mutton; Crookwell, storage capacity, 4,000 carcasses mutton; Dunedoo, storage capacity, 5,000 carcasses mutton; Mundooran, storage capacity, 3,000 carcasses mutton; Rylstone, stor- age capacity, 3,000 carcasses mutton; Wagga, storage capacity, 2,000 carcasses mutton. (Used for rabbit freezing.) Earle, John C. — Freezing and packing plant at Albury. Littlje & Co., R. — Rabbit freezing works at Millthorpe, storage capacity, 2,000 carcasses mutton. Nevanas &.Co., Prop., Ltd. — Rabbit packing Avorks at Bathurst, with storage capacity of 3,000 crates. O'Brien Bros., Ltd. — Have the following rabbit freezing works: Braidwood, storage capacity, 6,000 crates; Nimmitabel, storage capac- ity, 3,000 crates; Moruya, storage capacity, 3,000 crates. Paterson, Ltd., John' — Rabbit freezing works at Cowra, with a storage capacity of about 4,000 crates; Coonabarabran, with storage for 4,000 crates; Albury with a storage capacity of 4,000 crates; and at Baradine, for rabbit chilling only. Scandrett, L. A. — Controls freezing works in the following coun- try centers: Bombala, storage capacity, 5,500 carcasses mutton; Gravesend, storage capacity, 5,000 carcasses mutton; Woolbrook, storage capacity, 5,000 carcasses mutton; Darby's Falls, storage capacity, 5,000 carcasses mutton; Yamble, storage capacity, 4,000 car- casses mutton; Boggabri, storage capacity, 3,500 carcasses mutton; 386 THE PACKERS' ENCYCLOPEDIA Binalong, storage capacity, 2,000 carcasses mutton; Newbridge, stor- age capacity, 2,000 carcasses mutton; Quirindi, storage capacity, 2,000 carcasses mutton; Warialda, storage capacity, 2,000 carcasses mutton. The combined output of these works would be about 300,000 carcasses per annum, or about the same quantity in crates of rabbits. White, Ltd. — Have the following rabbit freezing works: Coota- mundra, storage capacity, about 4,000 carcasses mutton; Tumut, stor- age capacity, about 2,000 carcasses mutton; Holbrook, storage capac- ity, about 1,500 carcasses mutton. Wilson & Flood — Have the following works used for rabbit freez- ing: Bathurst, storage capacity, about 2,000 carcasses mutton; Galong, storage capacity, 9,000 carcasses mutton; Goulburn, storage capacity, 15,000 carcasses mutton; Rockley, storage capacity, 2,000 carcasses mutton. QUEENSLAND Australian Meat Export Company, Ltd. — Brisbane River Works, Brisbane. 600 cattle and 3,000 sheep per day; storage capacity, 40,000 quarters beef and 135,000 carcasses mutton; total 400 tons. Alligator Creek Works, Townsville. 750 cattle and 1,500 sheep per day; stor- age capacity, 40,000 quarters beef and 135^)00 carcasses mutton; total, 4,000 tons. Bergl Australia, Ltd. — Bowen Meat Freezing Works, Bowsen, 150 cattle per day; storage capacity, 1,500 tons. Birt & Co., Ltd. — Musgrave Wharf Cold Stores, South Brisbane. 100 cattle or 1,100 sheep per day; storage capacity, 750 tons. Murarrie Works, near Brisbane. 150 cattle, or 1,500 sheep, or 110 cattle and 1,100 sheep per day; storage capacity, 1,100 tons. Biboohra Freezing Works — Biboohra, near Cairns. 60 cattle per day; storage capacity, 500 tons. Borthwick & Sons (Australasia), Ltd., Thos. — Moreton Freezing Works, Brisbane. 300 cattle or 4,000 sheep per day; storage capacity, 1,000 tons. Burdekin River Meat Preserving Company, Ltd. — Burdekin Works, Sellheim. 260 cattle or 2,000 sheep per day; storage capacity, 1,200 tons. Central Queensland Meat Export Company, Ltd. — Lakes Creek Works, Rockhampton. 500 cattle or 3,000 sheep per day; storage capacity, 3,000 tons. Cooke & Co., Prop., Ltd., John— Redbank Works, via 'Brisbane. 450 cattle, or 280 cattle and 1,600 sheep per day; storage capacity, 2,800 tons. Gladstone Meat Works of Queensland, Ltd. — Gladstone Works, Gladstone. 400 cattle or 3,500 sheen per day, or 200 cattle and 2,000 sheep per day; storage capacity, 2,500 tons. Queensland Meat Export Company, Ltd. — Eagle Farm Works, B-risbane. 330 cattle and 300 sheep, or^ 150 cattle and 2,000 sheep per day; storage capacity, 32,000 quarters beef, or 105,000 carcasses mutton; total, 2,000 tons. Ross River Works, Townsville. 750 cattle, or 700 cattle and 1,000 sheep, or 600 cattle and 2,000 sheep, or 550 cattle and 2,500 sheep per day; storage capacity, 88,000 quarters beef, or 290,000 carcasses mutton; total, 5,500 tons. BRISBANE Baynes Bros. Meat Export Company. Foggit, Jones & Co., Ltd.— Turbot St. P AC KERS^FO REIGN 387 J. C. Hutton & Co., Ltd. Queensland Co-operative Bacon Co., Ltd. Redbank Freezing Works — 62 Creek St. Rosewarne Queensland, Ltd. Traills, Ltd. SOUTH AUSTRALIA South Australian Government, State Refrigerating Works, Port Adelaide — 120 cattle and 8,000 sheep or lambs per day; storage capac- ity, 300,000 carcasses lamb (600,000 cubic feet). Light Square Works, Adelaide — 3,000 carcasses mutton per day; storage capacity, 65,000 carcasses mutton (150,000 cubic feet). Borthwick & Sons (Australasia), Ltd. — Have rabbit freezing works at Blue Hill, Mt. Gambler, with freezing capacity of 800 crates per week, and storage of 1,500 crates. TASMANIA North-West Freezing & Canning Company, Ltd. — Burnie Freez- ing Works, 'Burnie. 600 sheep per day; storage capacity, 60,000 carcasses mutton. Murdoch Bros. — Hobart. Earle, John C. — Has freezing and packing plants for rabbits located at Hobart and Launceton. NORTHERN TERRITORY , North Australian Meat Company, Ltd. — Darwin. 500 cattle per day; storage capacity, 6,000 tons beef. VICTORIA MELBOURNE Clark, A., & Sons., Pty., Ltd. Flemington Meat Preserving Company. Geelong Freezing Company — 414 Collers St. Hutton, J. C, & Co., Ltd. Kensington Preserving Company. Riveriva Frozen Meat Company — 475 Collin St. Victorian Meat Preserving Co. Western Murray Districts Co-operative Bacon Curing Company — 522 Flanders Lane. Anghss & Co., Prop., Ltd., Wm. — Works, Bourke St. Melbourne. 2,000 lambs per day; storage capacity, 25,000 carcasses lamb. City Market Cool Stores & Ice Works — King St. Melbourne. 200 carcasses lamb per day; storage capacity, 120,000 carcasses lamb. Imperial Freezing Works — Footscray, near Melbourne. 11,000 sheep or lambs and 250 cattle per day; storage capacity, 250,000 car- casses lamb or equivalent in beef. VICTORIA Borthwick & Sons (Australasia), Ltd.— Portland Freezing Works, Portland. 1,100 lambs per day; storage capacity, 24,000 carcasses lanb. Brooklyn Freezing Works — Footscray. Killing 6,000 lambs and 50 cattle per day; freezing 4,000 lambs per day; storage capacity, 100,000 carcasses lamb. Cooke & Co., Prop., Ltd., John — Newport Freezing Works, near 388 THE PACKERS' ENCYCLOPEDIA Melbourne. Kill 6,000 and freeze 4,000 lambs per day; storage capac- ity, 120,000 carcasses lamb. Fletcher, Ltd., W. and R. — North Shore Freezing Works, Geelong. 1,600 lambs per day; storage capacity, 28,000 carcasses lamb. Goulburn Valley Industries Company, Ltd. — Shepparton. 2,500 sheep or 3,000 lambs per day; storage capacity, 90,000 carcasses lamb. Melbourne Cool Stores & Ice Works (W. Dunkerley, Propr.) — Flinders Lane, Melbourne. Storage only; capacity, 60,000 carcasses lamb. Melbourne Ice Skating & Refrigerating Company — The Glacarium, Melbourne. 2,500 carcasses lamb per day; storage capacity, 45,000 carcasses lamb. Metropolitan Ice & Cold Store Works (W. Dunkerley, Propr.)— Blackwood St., North Melbourne. Storage only, capacity, 50,000 car- caf)Ses lamb. Sennitt & Son, Prop., Ltd.— Works, Miller St., Melbourne. 1,000 carcasses Iamb per day; storage capacity, 50,000 carcasses lamb. Sims, Cooper & Co. (Aust.), Prop., Ltd. — Geelong Harbour Trust's Corio Freezing Works, Geelong. 9,000 lambs per day; stor- age capacity, 200,000 carcasses lamb. Victorian Butter Factories Co-Operative Co. — Works, Flinders St. Extension, Melbourne. 3,000 carcasses lamb per day; storage capacity, 80,000 carcasses lamb. Victorian Government — Victoria Docks Stores, Melbourne. 15,000 carcasses mutton or 20,000 carcasses lamb per day; storage capacity, 320,000 carcasses lamb (total refrigerated space 1,350,000 cubic ft., Hearing completion). Western & Murray Districts Co-Operative Bacon Curing Com- pany, Ltd. — Works, Geelong road. West Footscray. 2,500 lambs per day; storage capacity, 80,000 carcasses lamb. Wimmera Inland Freezing Company, Ltd. — Murtoa Works, Murtoa. 2,600 sheep or lambs per day; storage capacity, 60,000 car- casses lamb. Plant being enlarged to enable treating 4,000 sheep or Iambs per day and storing 80,000 carcasses Iamb. Ballarat & District Co-Operative Freezing: Company, Ltd. — Ballarat Freezing Works, Ballarat. 2,000 lambs per day; storage capacity, 60,000 carcasses lamb. Donald Inland Freezing Company, Ltd. — Donald Freezine Works, Donald. 2,500 lambs per day; storage capacity, 90,000 carcasses lamb. Victorian Co-Operative Freezing Company, Ltd. — Bendisro Freez- ing Works, Bendigo. 2,500 lambs per day; storage capacity, 45,000 carcasses lamb. Benalla & District Co-Operative Freezing Company, Ltd. — Benalla. Echuca District Co-Operative Freezing Company, Ltd. — Echuca. Rabbit Packing Plants Angliss & Co., Prop., Ltd., W. — Rabbit freezing and packing works: Ouycn, storage capacity, 1,000 crates; Horsham, storage capac- ity, 6,000 crates. Earle, John C. — Rabbit freezing and packing plants at Alexandria, Bairnsdale, Bendigo, Drouin, Leongatha, Maryborough, Mirboo North, Mildurn, Poowong, Stawell, Sale, Tallangatta, Warragul, Wangaratta, Wodonga and Yea. PACKERS— FOREIGN 389 Nevanas & Co., Prop., Ltd., S. V. — Rabbit freezing and packing works; Hamilton, storage capacity, 4,000 crates; Euroa, storage capac- ity, 3,000 crates. WESTERN AUSTRALIA Baker Bros. Works — Fremantle. 100-150 cattle per week; storage capacity, 26,140 cubic feet. Nor'- West Meat Works, Ltd. — Babbage Island Works, Carnarvon. Killing 1,600, freezing 500 sheep per day; storage capacity, 30,000 carcasses mutton. Western Australian Government — Wyndam Works, Wyndam. 300 cattle per day; storage capacity, 1,200 tons. Western Ice Company, Ltd. — Works, Fremantle. 1,000 car- casses lamb per day; storage capacity, 53,000 cubic feet. Storage capacity about to be increased to 4,000 tons. West Australian Meat Exports Company, Ltd. — Fremantle Freez- ing Works, Fremantle. 200 sheep and 100 cattle per day; storage capacity, 60,000 carcasses mutton. Westralian Meat Works, Ltd. — Geraldton. NEW ZEALAND Auckland Farmers' Freezing Company, Ltd. — Horotiu Works, Horotiu, Waikato. 3,000 sheep or 220 cattle per day; storage capacity, 260,000 carcasses mutton. Southdown Works — Penrose, Auckland. 3,000 sheep or 220 cattle per day; storage capacity, 250,000 carcasses mutton. Auckland Works, Auckland. Storage only, 220,000 carcasses mutton. Borthwick & Sons (Australasia), Ltd., Thos.— Paki Paki Works, Hastings, Hawkes Bay. 2,000 sheep and 30 cattle per dav: storage capacity, 60,000 carcasses mutton. Canterbury Works, Belfast, near Christchurch. 4,000 sheep per day; storage capacity, 105,000 carcasses mutton. Waitara Works, Waitara, Taranaki. 2,000 sheep and 200 cattle per day; storage capacity, 80,000 carcasses mutton. Canterbury Frozen Meat & D. P. Export Company, Ltd. — Belfast Works, Belfast, Canterbury. 6,000 sheep and 100 cattle per day; storage capacity, 380,000 carcasses mutton. Fairfield Works, Fairton, Ashburton. 4,000 sheep and 25 cattle per day; storage capac- ity, 150,000 carcasses mutton. Pareora Works, Pareora, near Timaru. 5,000 sheep and 50 cattle per day; storage capacity, 350,000 carcasses mutton. East Coast Co-Operative Freezing Company, Ltd. — Whakatane Works, Whakatane, Bay of Plenty. 1,000 sheep and 200 cattle per day; storage capacity, 140,000 carcasses mutton. Feilding Farmers' Freezing Company, Ltd. — Feilding Works, Aorangi, Feilding. 2,000 sheep per day; storage capacity, 250,000 car- casses mutton. Gear Meat Preserving & Freez'ng Company of N. Z., Ltd. — Petone Works, Petone, near Wellington. 10,000 sheep and 100 cattle per day; storage capacity, .400,000 carcasses mutton. Gisborne Sheepfarmers' Frozen Meat & Mercantile Company, Ltd. — Kaiti Works, Kaiti, Gisborne. 4,500 sheep and 120 cattle per day; storage capacity, 422,000 carcasses mutton. Hawkes Bay Farmers' Meat Company, Ltd. — Whakatu Works, Whakatu, near Hastings. 3,000 sheep and 80 cattle per day; storage capacity, 155,000 carcasses mutton.. 390 THE PACKERS' ENCYCLOPEDIA National Mortgage & Agency Company of N. Z., Ltd. — Longburn Works, Longburn, near Palmerston North. 1,500 sheep and 70 cattle per day; storage capacity, 100,000 carcasses mutton. Nelson Bros., Ltd. — Tomoana Works, Tomoana, Hawkes Bay. 3,000 sheep and 80 cattle per day; storage capacity, 185,000 carcasses mutton. Taruheru Works, Gisborne. 2,500 sheep and 85 cattle per day; storage capacity, 100,000 carcasses mutton. Nelson Freezing Company, Ltd. — Stoke Works, Stoke, near Nelson. 500 sheep and 30 cattle per day; storage capacity, 50,000 carcasses mutton. New Zealand Meat Packing & Bacon Company (Co-Op.), Ltd. — Eltham Works, Taranaki. 150 pigs and 60 cattle per dav; storage capacity, 25,000 carcasses mutton. Frankton Junction Works, Wai- kato. 300 pigs per day; storage capacity, 25.000 carcasses mutton. Ngahauranga Works, near Wellington. 1,200 pigs, 120 cattle and 3,000 sheep per day; storage capacity, 120,000 carcasses mutton. Te Aroha Works, Thames Valley. 150 pigs per day. New Zealand Refrigerating Company, Ltd. — Islington Works, Islington, near Christchurch. 7,000 sheep and 50 cattle per day; storage capacity, 362,000 carcasses mutton. Smithfield Works, Smith- field, near Timaru. 6,000 sheep and 50 cattle per day; storage capac- ity, 304,000 carcasses mutton. Pukeuri Works, Pukeuri, near Oamaru, 3,000 sheep per day; storage capacity, 229,000 carcasses mutton. Burn- side Works, Burnside, near Dunedin. 3,500 sheep and 50 cattle per day; storage capacity, 216,000 carcasses mutton. Picton Works, Marl- borough. 1,000 sheep and 30 cattle per day; storage capacity, 23,000 carcasses mutton. Imlay Works, near Wanganui. 6,000 sheep and 200 cattle per day; storage capacity, 217,000 carcasses mutton. North British & Hawkes Bav Freezing Company, Ltd. — Spit Works, Port Ahuriri, Napier. 2,500 sheep per day; storage capacity, 40,000 carcasses mutton. North Canterbury Sheepfarmers' Co-Operative Freezing E. & A. Company, Ltd. — Kaiopoi Works, Kaiopoi, near Christchurch. 4,000 sheep and 100 cattle per day; storage capacity, 200,000 carcasses mutton. Otaihape Farmers' Meat & Produce Company, Ltd. — Winiata Works, Winiata, near Taihape. 1,200 sheep and 50 cattle per daj'^; storage capacity, 120,000 carcasses mutton. Patea Farmers' Co-Op. Freezing Company, Ltd. — Patea Works, Canville, near Patea. 1,500 sheep and 150 cattle per day; storage capacity, 180,000 carcasses mutton. Poverty Bay Farmers' Meat Company — Waipaoa Works, near Gisborne, Poverty Bay. 4,000 sheep and 200 cattle per day; storage capacity, 300,000 carcasses mutton. Southland Frozen Meat & Produce Export Company, Ltd. — Bluff Works, Bluff, Southland. Storage only, 115,000 carcasses mutton. Mataura Works, Afataura, Southland. 2,000 sheep and 100 cattle per day; storage capacity, 105,000 carcasses mutton. Wallacetown Works, Makarewa, Southland. 2,000 sheep and 120 cattle per day; storage capacity, 74,000 carcasses mutton. South Otago Freezing Company, Ltd. — Finegand Works, Bal- clutha, South Otago. 2,500 sheep and 60 cattle per day; storage capacity, 200,000 carcasses mutton. Taranaki Farmers' Meat Company, Ltd. — Smart Road Works, New Plymouth, Taranaki. 2,500 sheep and 150 cattle per day; storage capacity, 150,000 carcasses inutton. PACKERS— FOREIGN 391 ,,, Tokomaru Sheepfarmers' Freezing Company, Ltd.— Tokomaru Works, Tokomaru Bay. 2,000 sheep and SO cattle per day stora<^e capacity, 130,000 carcasses mutton. ' "^ Wairoa Farmers' Co-Operative Meat Company, Ltd.— Wairoa Works, Wairoa, Hawkes Bay. 2,000 sheep and 50 cattle per day; storage capacity. 165,000 carcasses mutton. Wanganui Meat Freezing Company, Ltd.— Castlecliff Works. Castlechff, Wanganui River. 2,200 sheep and 80 cattle or 3,000 sheep per day; storage capacity, 110,000 carcasses mutton. nnr^^f:^^ ^ S°-' '^^^•' J' G.— Ocean Beach Freezing Works, Blufif. 2,000 sheep and 120 cattle per day; storage capacity, 115,000 carcasses mutton. Wellington Farmers' Meat Company, Ltd.— Waingawa Works Waingawa, near Masterton. 7,000 sheep and 250 cattle per day- storage capacity, 350,000 carcasses mutton. Wellington Meat Export Company, Ltd.— Ngahauranga Works Ngahauranga, near Wellington. 7,000 sheep and 130 cattle per day- storage capacity, 240,000 carcasses mutton. Kakariki Works Kak- ariki near Marton. 2,000 sheep and 50 cattle per day storage capacity, 100,000 carcasses mutton. Westfield Freezing Company, Ltd.— Westfield Works, near Auck- land. 2,000 sheep and 200 cattle per day; storage capacity, 225,000 carcasses mutton. ,,,, Whangarei Freezing Company, Ltd.— Whangarei Works, Teotahi, Whangarei Heads. 1,200 sheep or 150 cattle per day; storage capacity, 90,000 carcasses mutton. Auckland Farmers' Freezing Company, Ltd. — Waipuna Works Waipuna, North Auckland. Hicks Bay Farmers' Meat Company— Hicks Bay. 1,200 sheep per day; storage capacity, 40,000 carcasses mutton. Wright, Stephenson & Co., Ltd.— 34 Customhouse Quay, Welling- ton. Commission house. Handle wool, livestock, hides, pelts, tallow, oil, etc. Export. Also operate fertilizer plants. AUCKLAND Auckland Meat Company. Hellaby, R. & W., Ltd.— 53 Shortland Ave. New Zealand Farmers Co-Operative Bacon & M. P. Company. Whangerei Freezing Co., Ltd. BELFAST Belfast Freezing Works. MATURA Frozen Meat & Provision Export Co., Ltd. Matura Freezing Works. NGAHAURANGA Banks Co-Op. Meat Distribution Co. PALMERSTON NORTH Kiwi Bacon Factory. Manawatua Meat & C. S. Company. WELLINGTON Dimock & Co., W. Freezing & Fertilizer Industries, Chemical Service Factory. Great Meat Preserving & Freezing Co. — Petone. N. Z. Farmers Co-Op. Bacon & Meat Company, Ltd. Wellington Farmers Meat Company. 392 THE PACKERS' ENCYCLOPEDIA WHOLESALE SAUSAGE MAKERS, WHOLE- SALE MEAT DEALERS AND WHOLE- SALE PROVISIONERS (Key— WMDr^Wholesale Meat Dealer. ■VVSM=Wholesale Sausage Maker. WP= Wholesale Provisioner.) ALABAMA BIRMINGHAM— Legg Sausage & Prov. Co., 108 N. 22nd St. (WSM) (WP). ARIZONA GLOBE— The Gila Meat Co. (WMD). MIAMI— The Gila Meat Co. (WMD). PHOENIX— Phoenix Meat Company. (WMD). TUCSON— Tucson Meat & Provision Company. (WMD). YUMA— Yuma Wholesale Meat Company. (WMD). JEROME— Jerome Meat Co. (WMD). ARKANSAS FORT SMITH— W. A. Stanton, 815 Garrison Ave. (WMD) (WSM). LITTLE ROCK— Becker Provision Co. (WSM). RUSSELLVILLE— Lawson & Son, B. F. (WSM). CALIFORNIA BAKERSFIELD— California Market Co., Inc., 1618 19th St. Rail- road, So. Pac. and A. T. & S. F. A corporation. Capital, $30,000; issued, $30,000. Stockholders, 4. President, P. Smith; Vice-Presi- dent, Treasurer and Secretary, L. P. Keester. Employes, 20. Re- frigeration — York. Buy ready-dressed meats. (WSM). Biggs, Dan. (WMD). EMERYVILLE— Sunset Packing Co., 65th and Bay Sts. Railroad, S. P. Corporation. Capital, $74,000. President, M. J. Chadwick; Vice-President, A. Kenney; Treasurer and Secretary, H. W. Lots- price; General Manager, M. J. Chadwick. Employes, 9. (WSM) (WMD). HOLLISTER— Ernest Weller, 410 San Benito St. LOS ANGELES— Ncv/ Market Company (WSM) (WMD). Kaney & Co., 307 Aliso St. (WSM). OAKLAND— Bright & Miller, 224-230 Second St. Partnership. Gen- eral Manager, Ben Miller. Employes, 15. Refrigeration — 20-ton York; brine circulating; one ton ice daily. Boiler capacity, 80 H. P. (WSM). Chin Fock & Company (WMD). RIVERSIDE— Garner, John T. (WSM) (WMD). SAN FRANCISCO— Jacob Alterberger, 1451 Haight St. (WSAl). A. O. Angerman, 1550 Guerrero St. (WSM). Bayle-LaCoste & Co., 444 Pine St. Railroad, S. P. A corporation. Capital, $150,000; issued, $150,000. Stockholders, 6. President, John LaCoste; Vice-President, Alfred LaCoste; Secretary and Treasurer, P. Bareilles. Employes, 35. Dealers in packinghouse by-products; WHOLESALERS AND SAUSAGE MAKERS 393 tripe packers; do not slaughter. Refrigeration — 4-ton Cyclops; direct expansion. Boiler capacity, 200 H. P. (WMD). Cariani Sausage Factory, 226 Jackson St. (WSM). Fi-omme & Fisher, 1789 Mission St. (WSM). Giordani & Resinili, 434 Castor St. (WSM). Heineman & Stern, 1040 McAllister St. Individual ownership. Em- ployes, 15. General Manager, M. Stern. Refrigeration, 5-ton Cy- clops; direct expansion and brine tanks. Boiler capacitv. 50 H. P. (WSM). San Francisco Sausage Factory, 804 Montgomery St. (WSM). Anchor Packing Co., 149 Clay St. (WMD). California Meat Co., 576 Clay St. (WMD). Ecklon Bros., 444 Jessie St. (WMD). J. Hoffman & Sons Co., 264 Sixth St. (WMD). Horstmann Holm & Co., 264 Sixth St. (WMD). J. Meyers & Co., California Market. (WMD). Union Sheep Co., 1 Montgomery St. (WMD). F. Ury & Co., 521 Clay St. (WMD). Home Sausage Co., 1179 Sutter St. (WSM). Italian Sausage Manufacturing Co., 804 Montgomery St. (WSM) James Co., J. G. (WSM). Ligure Sausage Factory, 1325 Grant St. (WSM). Melano & Maggiora, 1402 Grant St. (WSM). Milano Sausage Factory, 1337 Grant St. (WSM). Molinari & Sons, P. G., 373 Columbus St. (WSM). Muller, John, 517 Castro St. (WSM). Nieri, A., 530 Washington St. (WSM). Pucinelli, E., 1465 Powell St. (WSM). Rathjens & Kupfer, 1331 Pacific St. (WSM). Verga & Company, 1301 Grant St. (WSM). Wilfert's Sausage Co., 118 Turk St. Hawaii Meat Company (WSM) (WMD). Hilo Meat Company (WSM) (WMD). SANTA MARIA— Santa Maria Meat Company (WSM). SANTA ROSA— Noonan Meat Company (WMD). SANTA CRUZ— Walter Schilling & Co. (WMD). SELMA— Selma Meat Company (WSM) (WMD). STOCKTON— Wagner Meat Company (WMD). TAFT— Pioneer Market. (WMD). VENTURA— Hobson Bros. (WSM) (WMD). WATSONVILLE— The Tuttle Company (WSM). COLORADO DENVER— Kansas City Pkg. & Prov. Co., 1536 Wazee St. (WMD) (WSM). Keogh-Doyle Meat Company, 1410 Market St. (Wholesale and re< 394 THE PACKERS' ENCYCLOPEDIA tail meats and packinghouse products.) A corporation. Capital, $20,000; issued, $20,000. President, J. N. Doyle; Vice-President, P. N. Doyle; Secretary and Treasurer, Fred M. Runstetler. Em- ployes, 12. Stockholders, 3. Refrigeration — 5-ton York; direct ex- pansion. (WMD). K. & B. Packing Co., 1525 Blake St. (WSM) (WMD). Lindner Packing & Provision Co., 1523 Market St. A corporation. Capital, $150,000; issued, $100,000. Stockholders, 3. President, H. Lindner; Vice-President, H. G. Timmins; Secretary and Treasurer, Albert Klingstein. Distributors for Morris & Co. (WP). Raymond Packing & Prov. Co., 1331 Fifteenth St. (WMD). -Standard Meat & L. S. Co., Ulster, between 39th and 40th (WAID). MONTROSE— Gatterer & Miles (WMD). PUEBLO— Herman Mercantile Company (WMD) (WP). CONNECTICUT BRIDGEPORT— Peter Huron, Inc., 1211 Stratford St. (WSM). McNamara & Sons, T. J., 368 Coleman St. (WSM). BRISTOL— Williams, R. W. (WSM). HARTFORD— Grote & Weigel, 38 Spruce St. (WSM). Hartford Centre Bologna Factory, 1197 Main St. (WSM). Independent Packing Co., 660 Windsor St. (WMD) (WSM). MIDDLETOWN— Rogers & Hubbard Company (WMD) (WSM). NEW^ HAVEN— The Alois Schwab Company, 201-205 State St. (WSM). Railroad, N. Y., N. H. & H. A corporation. President, Alois Schwab; Vice-President, Chas. A. Anderson; Secretary, A. K. Anderson; Treasurer, A. Schwab. Employes, 30. Refrigeration — r2-ton York; direct expansion. Herster, Mrs. Charles, 118 Lawrence St. (WSM). Hugo & Sons, S., Crown St. (WSM). Rossler, Charles, 96 Pearl St. (WSM). NEW LONDON— Brigham, J. B. (WSM) (WMD). STAMFORD— Klein & Gmahle, 556 Pacific St. (WSM). WATERBURY— Herman, J., 173 S. Main St. (WSM). Hullstnick, J., 27 W. Clay St. (WSM). Sachsenhauser, Inc., 506 W. Main St. (WSM). DISTRICT OF COLUMBIA WASHINGTON, D. C— Harry B. Denham & Co., Inc., Q29 D St., N. W. A corporation. Capital, $150,000; issued, $150,000. Stock- holders, 3. President, H. B. Denham; Secretary, A. M. Hoover; Treasurer and General Manager, H. B. Denham. Employes, 2i. Government inspection. Refrigeration — 7-ton York; direct expan- sion (WSM) (WMD). Keane, T. T., Co., Inc., 619 B St. (WP). Jos. Phillips Co., 10 Wholesale Row (WSM) (WMD). FLORIDA PERRY— Perry Packing Company (WMD). WHOLESALERS AND SAUSAGE .MAKERS 395 GEORGIA ATHENS— Cutler Sausage Company (WSM). ATLANTA— Enterprise Sausage Factory (WSM). Willie & Sam Reisman (WMD). MACON — Nash Sausage Company, 222 Cotton Ave. Railroads, C. of Ga., So. Ry., G. S. & F. Individual ownership, T. M. Nash. Re- frigeration — 4-ton Frick; direct expansion. Operates in connection with L. W. Rogers' chain of grocery stores. Twelve retail meat markets— 9 in Macon, 1 in Ft. Valley, 1 in Americus and 1 in Mill- edgeville, Ga. (WSM). SAVANNAH— Hester Co., J. W., City Market. Railroad, C. of Ga. A corporation. Capital, $20,000; issued, $20,000. Stockholders, 4. President, J. W. F. Hester; Vice-President, D. C. Hester; Secretary, R. A. Laird; Treasurer, J. W. F. Hester. Employes, 57. Refrigera- tion— 20-ton Cincinnati Refg. Co. and 8-ton Frick; direct expansion. Boiler capacity, IS H. P. (WMD) (WSM). Hohnerlein, Joe, 1101 Wheaton St. Individual ownership. Em- ployes, 4. Refrigeration — 3-ton Brecht; direct expansion. Boiler capacity, 8 H. P. (WSM). IDAHO MONTPELIER— Hoff Meat Co., H. H. (WMD). NAMPA— Cold Storage Market (WSM) (WMD). POCATELLO— Zweigart Brothers (WSM). ILLINOIS BENTON— Werner, Wm. (WMD). CARMI— Brown & Nauert (WMD). Union Market (WMD). CHICAGO — Agar Provision Company, Fulton and Green Sts. (WMD) (WP). Alexander Pkg. & Prov. Co., East 92nd and Calumet River (WMD). Anderson Bros. Stores, Inc., 10004 Avenue L. A corporation. Capi- tal, $75,000; issued, $75,000. Stockholders, 17. President, D. F. An- derson; Secretary, B. D. Anderson; Treasurer, H. N. Anderson. Employes, 30. Refrigeration — Xcell; brine circulating. (WSM). Anglo American Provision Company, 208 S. La Salle St. (WP). Atlas Sausage & Prov. Co., 2305-9 W. Tavlor St. A corporation. Capital, $20,000; issued, $12,500. President, R. Souta; Vice-Presi- dent, Frank Sedlar. Employes, 5. (WSM) (WP). Bert Packing Company, 176 N. Green St. Individual ownership. Employes, 5. General Manager, Henry Bertolotti. Refrigeration — 2-ton Toledo; brine circulating. (WSM). Biumenhagen, F., 1533 Augusta St. (_WSM). Blum, I., 942 Fulton Ave. Railroads," C. M. & St. P., Pennsylvania and C. & N. W. Individual ownership. General Manager, N. Blum; General Superintendent, L. Blum. Government inspection. Em- ployes, 45. Codes, Cross. Refrigeration — 15-ton Baker; direct ex- pansion. Boiler capacity. (WMD). 396 THE PACKERS' ENCYCLOPEDIA David Berg & Company, 449 West 37th St. A corporation. Capital, $250,000; issued, $250,000. Stockholders, 4. President, Max Wein- berg; Secretary and Treasurer, C. Lowenstein. Employes, 75. Government inspection. (WMD) (WP). Brunner Provision Company, 3737 S. Halsted St. (WP). C. A. Burnette Co., 827 W. 22nd St. A corporation. Capital, $100,- 000; issued, $60,000. Stockholders, 6. Employes, 25. Codes— Cross and Robinson. President, H. F. Wilkins; Vice-President, C. A. Burnette; Secretary, Sue Wilkins; Treasurer, C. A. Burnette. Gov- ernment inspection. Refrigeration — 20-ton York; direct expansion. (WMD) (WP). Central Provision Co., 854 Fulton St. Corporation. Capital, $30,000. (WMD) (WP). Chicago Butchers' Packing Co., 216 N. Peoria St. (WSM). Chicago Sausage Company, 2910 Armitage Ave. (WSM). Cicero Sausage Company, 4912 W. 25th St. (WSM). Citti Bros., 309 W. Illinois St. (WSM). Corn Belt Packing Company, 3120 E. 92nd St. (WSM) (WMD). Dahmke Pkg. Co., J. A., 2334 W. Lake St. (WMD). Drexel Packing Co., 852 W. Grand Ave. (WAID). Duntz, Herman, 3820 S. Ashland Ave. A corporation. Capital, $25,000; issued, $24,300. Stockholders, 7. President, Herman Duntz; Vice-President, A. Pigaesch; Secretary and Treasurer, Frank Duntz, Jr. Employes, 15. Refrigeration — 10-ton Baker; brine circulating. (WSM). Englewood Packing Co., 6845 S. Halsted St. (WMD). Fulton Packing Co., 820 Fulton St. (WMD) (WSM). Hetzel & Co., 1743 Larrabee St. A corporation. Capital, $600,000. Stockholders, 3. President and Treasurer, John Hetzel; Vice-Presi- dent, H. B. Hetzel; Secretary, J. P. Hetzel, Jr. Employes, 250. Re- frigeration—One Filter & Stowel and one Wolf. (WMD) (WSM). Hoffman & Co., J. S., 219 N. Franklin (WSAI). Hollenbach & Sons, G., 1100 Marquette Rd. (WSM). Hollenbach, C, 1317 S. Oakley Ave. (WSM). Home Made Sausage Company, 4500 W. 22nd St. (WSM). Italian Sausage Works, 442 W. Chicago Ave. (WSM). Jefferson Pkg. Co., 4915 Milwaukee Ave. (WMD). Kleppel Packing Co., 3059 Arthington St. Railroad, Great Western. A corporation. Stockholders, 5. Employes, 20. Capital, $25,000; issued, $25,000. Refrigeration — 10-ton Creamery Package Mfg. Co.; direct expansion. (WMD) (WSM). Kosher Star Sausage Co., 1010 Maxwell St. (WSM). Lawndale Sausage Co., 3617 W. 27th St. Partnership. General Manager, Otto Pelikan. Employes, 12. (WSM). Lincoln Packing Company, 3804 S. Halsted St. (WMD) (WSM). Mickelberry's Food Products Company, 801 W. 49th Place. A cor- poration. Capital, $50,000; issued. $50,000. President, C. M. Mickel- berry; Vice-President, C. W. Mickelberry; Secretary, M. W. Mickel- WHOLESALERS AND SAUSAGE MAKERS 397 berry; Treasurer, O. C. Mickelberry. Refrigeration — 10-ton Baker; brine circulating. (WSM). Mutual Sausage Company, 2713 Quinn St. Railroad, C. & A. A corporation. Capital, $100,000; issued, $100,000. Stockholders, 13. President, John L. Hotka; Vice-President, A. Schiack; Secretary, W. H. Gausselin; Treasurer, W. H. Gausselin. Refrigeration — 15- ton Rubsamen & Almroth; direct expansion. (WSM). National Home Made Sausage Co., 4714 S. Paulina St. (WSM). Nitzschke, G., 2639 S. Harding Ave. (WSM). North Western Packing Co., 1012 Milwaukee Ave. (WMD) (WSM). Pfaelzer Brothers, 936 West 38th Place. Partnership. (WMD). Purity Packing Co., 1320 W. 21st St. (WSM) (WMD). Real Sausage Company, 2710 Poplar Ave. A corporation. Capital, $100,000; issued, $77,500. Stockholders, 14. President, N. C. Poezulp; Vice-President, J. A. Mitrius; Secretary and Treasurer, H. E. Ward. Employes, 45. Refrigeration — 25-ton Larson-Bader and 8-ton Healy; direct expansion. Boiler capacity, 60 H. P. (WSM). Rohn, Theodore, 314 W. 32nd St. (WSM). Ruprecht & Company, 560 W. Randolph. Partnership. Refrigera- tion — 30-ton Howe; direct expansion. Boiler capacity, 400 H. P. (WSM) (WMD). Schley Packing Co., 2332 W. Lake St. (WMD) (WSM). Sinai Kosher Sausage Company, 3351 S. Halsted St. A corporation. Capital, $100,000; issued, $100,000. President, Jacob Levin. Em- ployes, 35. Government inspection. Boiler capacity, 35 H. P. Also does export business. (Wholesale Kosher Sausage Manufacturer.) Siegel, Sidney, 3804 S. Halsted St. (WMD). Singer & Co., M. D., 3451 Forrest Ave. (WSM). Sotir & Sorich Company, 3831 S. Halsted St. A corporation. Capi- tal, $50,000; issued, $29,000. Stockholders, 3. President, Sotor Arangelorich; Secretary and Treasurer, J. Sorich. Government in- spection. (WSM). South Side Packing Company, 4817 S. Ashland Ave. (WSM) (WMD). Standard Sausage Company, 963 W. 37th St. A corporation. Capi- tal, $110,000; issued, $110,000. Stockholders, 11. President, H. Arndt; Vice-President, H. Baerenz; Secretary and Treasurer, A. W. Klingbeil. Employes, 60. Refrigeration — One 50 and one 35-ton Linde; direct expansion. Boiler capacity, 150 H. P. (WSM). Union Stock Yards Pkg. & Prov. Co., 1750 W. 63rd St. (WP). United Butchers' Packing Co., 913 Fulton St. (WMD). Vienna Sausage Mfg. Co., 1215 S. Halsted St. A corporation. Capi- tal, $250,000; issued, $250,000. Stockholders, 7. President, Emil Reichl; Secretary, Abraham Loebe; Treasurer, Samuel Ladanyi. Employes, 75. Codes — A. B. C, 5th edition; code word, "Veribus." Government inspection. Refrigeration — One 15 and one 13-ton Rub- samen & Almroth; direct expansion. Boiler capacity, 100 H. P. Also does export business. (WSM). Vittori, L., 1057 W. Harrison St. (WSM). Zeiger Company, G. W., 515 W. Chicago Ave. A corporation. Capi- tal, $50,000; issued, $50,000. Stockholders, 10. President, G. W. 398 THE PACKERS' ENCYCLOPEDIA Zeiger; Vice-President, G. F. Reis; Secretary, E. Zeiger; Treasurer, G. W. Zeiger. Refrigeration — 18-ton De La Vergne; direct expan- sion. Boiler capacity, 160 H. P. (WSM) (WMD). Zuegel-Rieger Co., 2413 W. Roosevelt Rd. (WSM). Also the following (WSM): Acme Sausage Co., 3738 S. Ashland Ave. Alfred Altschul, 3451 Giles St. Frank Binkowski, 1731 W. Chicago Ave. John Brzuskiewicz, 4850 S. Ashland Ave. Arnold Busch, 6151 Ravenswood Ave. Oscar Casperson, 2138 N. Cicero Ave. Crowe & Company, 1803 W. Chicago Ave. Jos. Demuth, 3509 Janssen Ave. Dicks & Fischer, 1704 Belmont Ave. Englewood Sausage Co., 6161 Wentworth Ave. Julius Fennig, 1702 Milwaukee Ave. John Fiorenti, 940 N. Wells St. Frank & Co., 157 W. Kinzie St. Italo-America Sausage Mfg. Co., 1514 N. Wells St. W. J. Kaltwasser, 716 W. 43rd St. Jos. Kaminski, 11754 S. Michigan Ave. Frank Kozyra, 1375 W. Austin Ave. John K. Kwiatkowski, 1749 N. Hermitage Ave. Leviton Co., 1064 Argyle Ave. Marquette Packing Co., 6780-82 South Chicago Ave. McCune & Sneed, 3033 Vernon Ave. Meadowbrook Farm Sausage & Prov. Co., 716 W. 43rd St. Mike Mikolajczyk, 1737 W. Diversey Ave. Milan Sausage Mfg. Co., 339 Kensington St. Chas. Murawske, 1800 Eddy St. J. F. Nadzieja, 1941 W. Division St. National Sausage Co., 2336 Blue Island Ave. Northwest Side Kosher Sausage Mfg. Co., 1741 W. Division St. Panovich Bros., 339 W. 25th Place. Pure Sausage Co., 6821 Keefe Ave. Emil ReichI, 1215 S. Halsted St. Relation Packing Co., 1838 N. Leavitt St. Warsaw Home Made Sausage Co., 2153 W. 21st St. JOLIET— Adler, J. C. (WSM) (WMD). Fritz, Fred H., 209 South Joliet St. Individual ownership. Em- ployes, 9. Refrigeration — 5-ton Wolf-Sayer & Heller; brine cir- culating. Boiler capacity, 15 H. P. (WSM). MATTOON— Steidle Brothers (WMD). MENDOTA— Geo. Erbes (WMD). WHOLESALERS AND SAUSAGE MAKERS 399 PEORIA— Central City Provision Company, 3111 South Adams St. (WSM) (WP). PARIS— Steidl Bros. (WSM) (WMD). QUINCY— Auck Brothers. (WMD). RED BUD— Burgdorf, H. F. (WSM). ROCKFORD— Carty-Dever Co., 321 W. State St. Corporation. Cap- ital, $20,000. Stockholders, 3. President, D. J. Dever; Secretary- Treasurer, F. J. Phinney. Three retail markets. (WMD). SPRINGFIELD— Mohay, John. (WSM). Richter & Son, Ed. H. (WSM). SULLIVAN— Lovelless & Wagoner. (WSM). STERLING— Horn & Morath. (WSM). SAVANNA— Law, M. A. (WSM). ZION CITY— Zion Institution and Industrial Meat Market, 2712 Elijah Ave. Railroad, C. & N. W. Individual ownership (W. G. Voliva). Manager, S. G. Biddle. Employes, 8. Refrigeration — 4-ton Howe; brine circulating. INDIANA HAMMOND— Calumet Packing & Provision Co. (WMD) (WP). WINCHESTER— Earl W. Wise. (WMD). BLOOMINGTON— Bloomington Packing Co. Owned by Whisenand & Burns. (WSM). FRANKFORT— Milner Provision Co. (WMD). IOWA AMES— Briley & Sons, H. E. (WSM). BOONE— Steve Anderson. (WSM). Boone Market Company. (WMD). CALMER— Wesserman & Brocar. (WMD). CARROLL— Beiter Brothers. (WSM). CHARITON— Yengle Brothers. (WSM). COLFAX— Terpestra & Bridge. (WSM). CUMBERLAND— Band & Store. (WSM). DUBUQUE— H. Trenkle & Co., 1227 Central Ave. A corporation. Capital, $75,000; issued, $50,000. President, H. Trenkle; Vice-Presi- dent, A. W. Neuwolhner; Secretary, Wm. H. Trenkle; Treasurer, A. W. Neuwolhner. Employes, 17. Refrigeration — 8-toii Baker; direct expansion. Boiler capacity, 25 H. P. (WSM). Wimmer Sausage Shop, 1533 Central Ave. (WSM). EMMETTSBURG— Wardus & Allen. (WSM). GRINNELL— Grinnell Provision Co. (WMD) (WSM). HARLAN— Kemp & Davis. (WSM). MANNING— Central Meat Market. H. Timmerman, owner. (WMD). MASON CITY— Stott Meat Market. (WSM). NEW HAMPTON— Cross Market. (WSM). OELWEIN— Fred Voelker. (WSM). 400 THE PACKERS' ENCYCLOPEDIA OSAGE— Palmer Bros. (WSM). Huesselman Brothers. (WSM) (WMD). WASHINGTON— Pankwordt & Kurtz (WSM) (WMD). WATERLOO— A. J. Wittich. (WSM). KANSAS LEAVENWORTH— Sannish Bros. (WMD). ROSEDALE— Far Famed Meat & Sausage Co. (WSM). WICHITA— Wichita Dressed Beef Co. (WMD). KANSAS CITY— Loschke & Zercher, Southwest Blvd. and 45th St. (WSM). KENTUCKY ASHLAND— Yungkau, L. & A., 112 18th St. Partnership. Govern- ment inspection. Codes — Cross, Cipher. Wholesale meats and pro- visions. (Processers.) COVINGTON— Sprunk, Peter, 16th and Water St. (WSM) (WMD). Haehnle Provision Co. (WMD). NEWPORT— Becker Bros. Co., 942 Monmouth St. A corporation. Capital, $50,000; issued, $30,000. Stockholders, 3. President, F. B. Bassmaun; Secretary and Treasurer, Henry Becker. Employes, 30. Government inspection. Refrigeration — 20-ton Niebling; brine cir- culating and direct expansion. Boiler capacity, 50 H. P. Retail Markets— 942 Monmouth St., Newport, Ky., and 203 W. Sixth St., Cincinnati, O. (WMD) (WSM). PADUCAH— Jones, W. R. (WSM). Jones, T. A. (WSM). LOUISIANA BATON ROUGE— J, J. Sanchez. (WSM). Webre Bros. (WSM). NEW ORLEANS— L. Artigne. (WSM). Geo. & Wm. Schott, 524 Howard Ave. (WSM) (WMD). G. A. Weigand & Co., 523 Poydras St. (WSM) (WP). Western Meat Co., Alabo and N. Peters Sts. J. A. Hillery. (WMD). ST. BERNARD, ARAB I P. O.— Claverie & Company. Aug. J. (Co- partnership, Aug. J. Claverie and E. Victor Passman.) Railroad, Louisiana Southern. Codes — Western Union. Government inspec- tion. Employes, 45. (WSM) (WMD). MAINE AUBURN— Littlefield & Sons Co. (WSAl). BANGOR— Bean & Sons, W. A. (WSM). Joy Co., A. W. (WSM). Rice Company, C, H., 193 Broad St. Railroad, Maine Central. A corporation. Capital, $200,000. Stockholders, 3. President, A. F. Rice; Vice-President and Treasurer, E. H. Rice; Secretary, Grace M. Rice. Employes, 22. Refrigeration — 8-ton Automatic; direct expansion. Sausage manufacturers and jobbers of beef and pork products. WHOLESALERS AND SAUSAGE MAKERS 401 HOULTON— Houlton Meat Supply Co., Pleasant St (WSM) PORTLAND— Kern & Son, John. (WSM). Schonland Bros., 10 Union St. Railroads, Boston & Maine and Maine Central. A corporation. Capital, $30,000; issued, $30,000 Stockholders, 4. President, R. R. Schonland; Treasurer, Chas Schonland. Employes, 12. Cummings Bros. (WP). MARYLAND BALTIMORE— Fred Haas, Brown's Lane. (WSM). Ottenheimer Bros., Inc., 2308 Frederick Ave. A corporation Capi- tal, $1,500,000; issued, $600,000. Stockholders, 20. President R E Ottenheimer; Vice-President, B. M. Ottenheimer; Secretary and Treasurer, _S. M. Ottenheimer. Employes, IS. Government inspec- tion. Refrigeration — 15-ton Remington; brine circulating (WSM) Rettberg, L. H. (WSM). Charles W. Leydecker. (WMD). John W. & Wm. F. Lower. (WMD). Albert H. Plitt. (WMD). Charles Plitt. (WMD). Chas. E. Plitt. (WMD). E. Wilbur E. Plitt. (WMD). J. W. Plitt. (WMD). Charles Rettberg's Sons. (WSM). Geo. G. Rappersberger & Son. (WSM). Gustav H. Ruppersburger Sons. (WMD). Chas. Schmidt. (WMD). John Shuppner. (WMD). W. W. Snoot. (WSM). John Truss. (WMD). Wetzelberger Bros. (WSM). Bloecher & Schaaf. (WMD). H. L. Caplan & Co., 916 Lombard St. (WP). John H. Eichner. (WMD). J. Frederick. (WMD). John G. Frederick. (WMD). Gengnagle Meat Co. (WMD). Howard F. Greasley. (WMD). A. Hansen. (WMD). Henry Heil. (WMD). Charles & L. G. Messersmith. (WMD). MASSACHUSETTS BOSTON— Baldau, F. W., 5 Fulton Place. (WSM). Boston Sausage & Provision Company, 161 Blackstone St. (WSM) Chamberlain & Company, 24 South Market St. Railroad, Union i^reight. A corporation. Capital, $500,000; issued, $500,000 Presi- 402 THE PACKERS' ENCYCLOPEDIA dent, G. N. Chamberlain; Vice-Presidents, G. A. Chamberlain, L. B. Crandon and C. W. Chamberlain; Secretary and Treasurer, A. A. Huse. Employes, 325. Government inspection. Fourteen retail markets in Boston. (WMD) (WSM). Munro-Sexton Co., 43-44 S. Market St. President, Everett W. Munro; Treasurer, Alfred M. Sexton; Secretary, George E. Sexton. (WMD) (WP). Parks Sausage & Provision Company, 200 State St. A corporation. Capital, $5,000. President. H. W. Taylor; Vice-President, H. S. Taylor; Secretary, E. E. Baldwin; Treasurer, I. R. Tavlor. Em- ployes, 25. (WSM) (WMD). Rounsevell, P. W., 103 Blackstone. Individual ownership. Em- ployes, 30. (WSM) (WP). -Weitz, C. A., 105 Elliott St. (WSM). Wattendorf & Co., Frank M., 36 North St. (WSM) (WMD). The Hanover Co., 52 Blackstone St. A corporation. Capital. $25,000: issued, $25,000. President, F. Batchelder; Vice-President, A. R. Shepardson. CAMBRIDGE— Schultz, J. A., 345 Main St. Railroad, Boston & Al- bany. Individual ownership. Employes, 3. Government inspec- tion. (WSM). HAVERHILL— E. H. Moulton Co., 132 Essex St. Railroad. Boston & Maine. A corporation. Capital, $100,000; issued, $100,000. In- dividual stockholders, 3. President, E. A. Edgerly; Treasurer, E. H. Moulton. Employes, 35. Government inspection. Refrigeration — 12 and 22-ton Remington and 8-ton Westinghouse; direct expansion. (WSM). HOLYOKE— Moskel Prov. Co., John. (WSM). Zasadzinski & Rzeszstarski. (WSM). LAWRENCE— John Holt. (WSM). H. J. Furneaux, 649 Essex St. Railroad, Boston & Maine. Indi- vidual ownership. Employes, 13. General Manager, S. E. Furneaux. Boiler capacity, 20 H. P. (WSM) (WP). NEW BEDFORD— Davidson & Son, J., 280 Austin St. (WSM). Kuechler Bros., 337 South Second St. (WS^l). Rezendes, J. F., 433 South Second St. (WSxM). Schmidt, J. H., 424 South Second St. (WSM). ROXBURY— Claus, A., 312 Roxbury St. (WSM). David Cohen, 59 Prentiss St. (WSM). SOMERVILLE— Sturtevant & Haley Beef & Supply Co. (WSM). SOUTHBORO — Deerfoot Farm Company. Individual ownership. (WSM). SPRINGFIELD— H. L. Handy Co., 41 Hampden St. (WSM). A. C. Hunt & Co., 16 to 32 Sanford St. Partnership. Government inspection. Refrieeration — 30-ton De La Vergne; brine circulating. (WSM) (WMD).'' WORCESTER— Bertels, B. J. (WSM). Boepple, Geo., Co., Inc., 600 Millbury St. A corporation. Capital, WHOLESALERS AND SAUSAGE MAKERS 403 $10,000; issued, $10,000. Stockholders, 3. President, Jacob Baum; Vice-President, Fritz Baum; Secretary, Fritz Baum; Treasurer, John Renhert. Employes, 28. Refrigeration— 20-ton York. (WSM)". Chicago Beef & Produce Company. (WSM) (WP). L. B. Darling. (WSM). Geo. Geiger. (WSM). MICHIGAN DETROIT— Eastern Market Sausage Mfg. Co., 2472 Riopelle St. (WSM). Keliey & Company, 3449 Michigan Ave. A. corporation. Capital, $10,000; issued, $9,100. Stockholders, 9. President, H. Kramer; Vice-President, Robert Hay; Secretary and Treasurer, D. P. Keliey. Employes, 20. Refrigeration — 8-ton Frick; direct expansion. Boiler capacity, 12 H. P. (WSM) (WP). Miotke & Co., Jos., 1834 E. Forest Ave. Partnership. Stockholders, 2. President, J. A. Miotke; Treasurer, J. L. Miotke. Employes, 16. Refrigeration — 8-ton Brunswick; brine circulating. Boiler capacitv, 14 H. P. (WSM). Orling Brothers, 3142 Elmwood Ave. A corporation. Capital, $75,000; issued, $75,000. Stockholders, 5. President, Fritz Orling; Vice-President, Louise Orling; Secretary and Treasurer, E. R. Orling. Refrigeration— 6-ton Brunswick; direct expansion. Boiler capacity, 10 H. P. (WSM). Peschke & Killian, 6031 Rivard St. (WSM). Peters, John A., 5454 Dix Ave. Individual ownership. Employes, SO. City and state inspection. Refrigeration — 25-ton Detroit; brine circulating. Boiler capacity, 75 H. P. (WSM) (WMD). Standard Sausage Company, 502 E. Forest Ave. (WSM). Swope, C. A., 7806 Mack Ave. (WSM). FLINT— Flint Sausage Works, 1210 Avenue A. Emil Salay, Proprie- tor. Capital, $30,000. Employes, 8. Refrigeration — 5-ton York; brine circulating. Boiler capacitl, 8 H. P. (WSM). HANCOCK— Richard VoUwerth, 207 Franklin St. (WSM). IRONWOOD— Swanson & Deronci, 223 S. Curray St. (WSM). JACKSON — Jackson Sausage Company, 502 N. Mechanic. Individual ownership. President, G. A. Stoldt. (WSM). PONTIAC— Harger Beef Co. (WMD). PORT HURON— Port Huron Sausage & Provision Company. Fourth and Wall Sts. President, H. H. oodward; Vice-President, Gus Hill (WSM) (WP). SAGINAW— Henning & Son, 407 N. Water St. Partnership. Em- ployes, 35. General Manager, L. A. Henning. (WSM). THREE RIVERS— Three Rivers Packing Co. (WMD) (WSM). MINNESOTA NEW ULM— Andrew Saffert. (WSM). ST. PAUL— Twin City Sausage Co., 169 W. 63d St. (WSM). MISSISSIPPI JACKSON— Pearl Market Co. (WSM). 404 THE PACKERS' ENCYCLOPEDIA MERIDIAN— Lutz & Bebeze. (WSM). Michel, Joe. (WSAl). Mc CO MBS— Stokes Brothers. (WSM) (WMD). MISSOURI KANSAS CITY— Frankfort Sausage Co., 1208 Forest Ave. (WSM). Kansas City Sausage Co., 14 E. Missouri Ave. (WSM). Neuer Bros. Meat Co., 1326 Main St. A corporation. Capital, $50,000. President, Ernst Neuer. Employes, 75. Government in- spection. Refrigeration — 25-ton Linde and 15-ton Triumph. (WSM). ST. LOUIS— Sweet Provision. Co., Chas. A., 813 Spruce St. A cor- poration. Capital, $50,000; issued, $50,000. Stockholders, 5. Presi- " dent, S. H. Kleinschmidt; Vice-President, P. C. Ziemer; Secretary and Treasurer, Wm. H. Schnecko. Codes — Cross and Robinson. Government inspection. (WSM) (WP). Missouri Packing Company, 2734 Franklin Ave. (WSM) (WMD). WARRENSBURG— Roseland Farm & Mfg. Co. (WSM). MONTANA DILLON— Montana Market. (WMD). HELENA— Helena Meat Market. (WMD). LEWISTOWN— Abel Brothers Co. (WSM) (WMD). Lewistown Packing Co. (WSM) (WMD). LIVINGSTON— Iten's Cold Storage Meat Market. (W^SM) (WMD). MISSOULA— Daily Co., J. R. (WMD). NEBRASKA OMAHA — Omaha Sausage Company, 4726 South 27th St. A corpora- tion. Capital, $10,000; issued, $10,000. Stockholders, 3. Employes, 12. President, H. Goldenberg. Refrigeration — 8-ton York. Purity Provision Company, 2424 Q St. Individual ownership. Em- ployes, 15. Refrigeration — 4-ton York; direct expansion. H. Glassburg, 2401 Leavenworth St. (WSM). Kroger Wholesale Provision Co., 2405 Woolworth Ave. (WSM). NEW HAMPSHIRE NASHUA— Nashua Packing Co. (WMD) (WSAl). KEEN E— Cheshire Beef & Produce Co. (WSM) (WP). NEW JERSEY ASBURY PARK— Marx, A., Asbury Ave. (WSM). ELIZABETH— Krinzman & Jaffee, Morris Ave. (WSM). HOBOKEN— Empire Bologna & Prov. Co., 700 1st St. (WSM). JERSEY CITY— Egner, Geo., 67 Central Ave. (WSM). Wm. Everett's Sons' Co., foot of Sixth St. (WMD) (WSM). Edw. Reckenstein & Sons, 112 Griffith St. (WSM). Lafayette Provision Co., 384 Pacific Ave. (WMD). NEWARK— Pfeiffer, Hy., 57 Napoleon St. (WSM). Reinfield & Sons, M., 98 Prince St. (WSM). Frank J. Cloran, 51 Ward St.. (WMD) (WSM). WHOLESALERS AND SAUSAGE MAKERS 405 Van Wagenen & Schickhaus Co., 30 Plane St. A corporation. Capital, $200,000; issued, $200,000. Stockholders, .11. Employes, 308. President, J. A. Brady; Vice-President, G. J. Edwards; Secre- tary and Treasurer, E. W. Meyer. Government inspection. Refrig- eration — 90-ton Vilter and 60-ton Carbondale; brine and direct ex- pansion. Boiler capacity, 425 H. P. (WSM) (WP). J. W. Beardsley's Sons, 690 Frelinghuysen Ave. (WMD). Herbst-Moch Co., 222 Frelinghuysen Ave. (WMD). Holcombe Prov. Co., Inc., 74 N. Canal St. (WMD). Fred Horns, 114 Mulberry St. (WMD). Maybaum Packing Co., 14 Ward St. (WMD). Newark Packing Co., 217 Astor St. (WMD). Schreihofer Bros., Inc., 32 Center Market. (WMD). NEW BRUNSWICK— Hy. Frank, 144 Paterson St. (WSM). PENN'S GROVE— Matthew Mitchell & Son, 3 W. Main St. (WMD) (WSM). PERTH AMBOY— Kellner Bros., Hall and Elizabeth Ave. (WSM). PHILLIPSBURG— J. R. Shimer Co., 16 First St. A corporation. Capital, $200,000; issued, $67,600. Stockholders, 5. Employes, 28. Code — Cross. President, J. E. Carpenter; Vice-President, W. W. Bryan; Secretary, J. C. Duffin; Treasurer, J. E. Carpenter. Gov- ernment inspection. Refrigeration — 25-ton Huettemann; direct expansion. Boiler capacity, 100 H. P. (WSM) (WMD). TRENTON— Ketterer's Son, Fred., 670 S. Broad St. (WSM). Margerman Provision Co., 2 S. Broad St. (WSM). Wagner & Sons, Chas., Chestnut and Toebling St. (WSM). NUTLEY— Raritan Prov. Company. (WSM) (WP). RIVERTON— A. M. Ellsworth, Inc., 100 Main St. (WMD) (WSM). NEW MEXICO GALLUP— Gallup Meat & Provision Co. (WSM). ALBUOUERQUE— Farr Company, Wm. (WMD) (WSM). CARLSBAD— Lowenbruck Bros., U. S. Market. (WSM) (WMD). NEW YORK ALBANY— Moch, F. E., 835 Broadway. (WSM). AUBURN— Cayuga County Sausage Co. (WSM). Myers Sausage Company. (WSM). BINGHAMTON— Gruschwitz, Bruno, 130 Washington St. (WSM). J. P. Maxwell. (WSM). BROOKLYN— Jacob Cohen, 137 Franklin St. (WSM). Comer & Pollack, 179 Fort Green Place. (WSM). Jacob Dangler & Son, 722 Myrtle Ave. Partnership. General Manager, Herman Sticht. Employes, 40. Government inspection. Refrigeration — 20-ton Isabell-Porter; brine circulation. Boiler capacity, 125 H. P. (WSM). Fenchs, Adolf, 231 Meserole St. (WSM). Eatmore Provision Co., Inc., 488-490 Broadway. (WSM) (WP). 406 THE PACKERS' ENCYCLOPEDIA Adolf Gobel, Inc., Morgan Ave. and Rock St. (WSM). Grozinger, Inc., Chris., Stockholm St. and Wilson Ave. (WSM). Samuel Heymann, 5703 Fifth Ave. (WMD). Chas. Hutwelker, 14-22 Hall St. (WMD). Hygrade Provision Co., 131 S. 8th St. (WSM). A. H. Lotz, 11 Chauncey St. (WSM). Merkel Bros., Jamaica, L. I. (WSM). L. Meyer Co., 374 Flushing Ave. (WSM) (WMD). Musser & Co., 183 Fort Green Place. (WSM). Ors & Co., Wyckoff Ave. and Greene St. (WSM). Schaeffer & Deueke, 576 Woodward Ave. (WSM). Sunshine Provision Co., 1988 Bergen St. (WSM). Trunz, Max., 25 Lombard St. (WSM). A. Aron, Inc., 335 Johnson Ave. (WMD). D. Blumberg & Son, Diimont and Christopher Ave. (WMD). Bushwick Pork Packing Co., 31 Bushwick Ave. (WMD). Chieffetz & Greenberg, 264 Hudson Ave. (WMD). Fred Figge, 285 Atlantic St. (WMD). Franklin Provision Co., Inc. (WMD). Aaron Levy & Co., 262 Hudson Ave. (WMD). M. & D. Levy, 224 N. Ninth St. (WMD). Philip B. Newmark, 1202 Metz St. (WMD). Abraham Plaut, 307 Johnson Ave. (WMD). George Schaefer, 575 Johnson Ave. (WMD). Strauss, Schick & Strauss, 300 Johnson Ave. (WMD). Wallabout Market Packing Co., Inc. (WMD). Weill & Isaacs, 24 Hudson Ave. (WMD). BUFFALO— Gerber, S. R. (WSM). Kammann Company, John B., 445 Elliott St. Capital, $35,000; issued, $35,000. Stockholders, 3. Employes, 150. Codes — Cross and UtiHty. President, J. H. Kammann; Vice-President, L. E. Wilson; Secretary, L. M. Haas. Refrigeration — Two 50-ton Frick; direct expansion. Boiler capacity, 150 H. P. Wholesale meat and provisioners, and wholesale sausage makers. (WSM). Klein, Andrew. (WSM). Koehler Company, George, 109 Lovejoy St. Capital, $30,000; issued, $28,000. Stockholders, 4. President, Geo. Koehler; Secretary, Conrad Koehler; Treasurer, Mae Lunkenheimer. Employes, 20. Refrigeration — 15-ton York; brine circulating. (WSM). Lang, Gerhardt. (WSM). Lang, Frank. (WSM). Scherer, Frank. (WSM). C. J. D, Packing Co., Inc., 88 Holt St. A corporation. Capital, $35,000. President and Treasurer, Christian J. Dressel; Secretary, William F. Dressel. (WMD). Empire Beef & Provision Co. (WSM) (WP). Fuhrmann, Louis P. — 1014 Clinton St. Individual ownership. (WSM) (WMD). WHOLESALERS AND SAUSAGE MAKERS 407 Hoffman & Klinck, 526 Howard St. (WMD). Everett C. Horlein. 16 Hannah St. (WMD). Henry A. Kammann, 447 Bailey Ave. (WMD). John H. Kammann Co., 445 Elliott St. (WMD). John Klein, 940 Smith St. (WMD). Alfred Milson, 1109 William St. (WMD). Paul J. Schober, 618 Howard St. (WMD). Seeger & Co., Inc., 231 Lewis St. (WMD). M. L. Wallens, 176 Guildford St. (WMD). B. Wertheimer, Lewis St. (WMD). Edward Zier, William St. (WMD). DUNKIRK— E. H. Group & Co. (WSM). JAMAICA— Chas. Trautmann Co., 28 Division St. Capital, $55,000. President, Chas. Trautmann; Secretary and Treasurer, Peter Traut- mann. (WMD). Merkel Bros. (WSM). KINGSTON— Roach Brothers, 38 Ann St. (WSM). NEW YORK CITY— Brenzinger, Inc., G., 811 East 180th St., New York City. A corporation. Capital, $12,000; issued, $12,000. Stock- holders, 4. Employes, 14. President. Gottlob Brenzin,8:er; Vice- President, R. Recknagel; Secretary and Treasurer, Chas. Klotz and John Lang. (WSM). Bronx Pkg. Co., 3257 3rd Ave. (WSM). Bronx Provision Corporation, 143rd St. and 3rd Ave. (WSM). Aaron Buchsbaum Co., 729 Ninth Ave. (WMD). Eurkle Bros., 45th St. and 11th Ave. (WSM). Conron Bros. Co., 40 Tenth Ave. A corporation. Capital, $500,000; issued, $500,000. Stockholders, 10. President, Jos. Conron; Vice- President, Thos. Nash; Secretary and Treasurer, J. E. Conron and John J. Fitzgerald. Government inspection. Employes, 200. Codes —Cross and A. B. C. (WMD) (WSM). Derby Co., H. C, 626 West 39th St. (WSM). Cullman, Philipp, 515 East 19th St. Individual ownership. Em- ployes, 6. Government inspection. (WMD). Ederle Bros., 110 Amsterdam Ave. (WSM). Ershowsky & Sons, Inc., 173 E. Houston St. Capital, $60,000; issued, $42,000. Stockholders, 8. President, Samuel Ershowsky; Vice-President, D. J. Ershowsky: Secretary, Chas. E. Ershowsky; Treasurer, S. Ershowskv. Employes, 50. Refrigeration — 15-ton Voss; direct expansion. (WSM). Bacharach, Milton, Inc., 370 Greenwich Ave. (WSM). Chicago Sausage & Provision Co., 37 Ninth Ave. (WSM). Fleck, Henry, 1679 Avenue A. (WSM). E. Greenebaum Co., 328 E. 103rd St. (WMD). (WSM). Hebrew National Sausage Factory, 155 E. Broadway. (WSM). Marcus, Isidor, 44 Rivington St. (WSM). Metzger, Felix, 1044 Second Ave. (WSM). Sohn, L., 157 Broome St. (WSM). 408 THE PACKERS' ENCYCLOPEDIA Abramovitz, Isaac L., 144 West Ave. (WMD). Abrams, Jos., 11 Thompson Ave. (WMD). Abrams, M., 560 Brook Ave. (WMD). Abt-Bernet, Inc., 626 Hegney Place. (WMD). Adler, Gustave, 3 Grace Ave. (WMD). Adler, Isidor, 176 2d Ave. (WMD). Arlington Beef Co., 450 2d Ave. (WMD). Astruck, Felix, 3 Thompson Ave. (WMD). Back, Ernest, & Son, 452 Westchester Ave. (WMD). Beinecke & Co., 184 Duane and 33 Great Jones Sts. (WMD). Berliner, Nathan, 3 Hewitt Ave. (WMD). Breidenbach, Gus., 511 E. 152d St. (WMD). Christian, L. M., West Wash. Market. (WMD). Crystal Market, 2776 Eighth Ave. (WMD). Daitch & Marcus, 422 11th Ave. (WMD). Danzig, A. & L., 502 E. 153d St. (WMD). Davis, E. W., & Co., Foot of W. 39th N. R. (WMD). Donovan & Meyer, 3 Loew Ave. (WMD). Duncan, Clarence W., 20 Loew Ave. (WMD). Empire City Beef Co., 48 Tenth Ave. (WMD). Frank, A., & Son, 789 First Ave. (WMD). Frank Emanuel, 18 Grace Ave. (WMD). Frank & Co., 10 Loew Ave. (WMD). Gansevoort Beef & Provision Co., 1 Lawton Ave. (WMD). Geier, Harry, 6 CHnton St. (WMD). Geier, Wm., 166 Suffolk St. (WMD). Gillen, John, West Wash. Mkt. (WMD). Gold, S., & Co., 3 Thompson Ave. (WMD). Goldberg, H., 15 Lawton Ave. (WMD). Golden Packing Co., Inc., 53 Little W. 12th St. (WMD). Goodman, A., 924 Sixth Ave. (WMD). Greenbaum & McKelvey, Washington Market. (WMD). Greenberg, Morris, West Washington Markt. (WMD). Greenwald, Al., 665 Brook Ave. (WMD). Greenwald & Marcuse, Inc., 528 Westchester Ave. (WMD). Gurry, Patk., Inc., 84 Barclay St. (WMD). Halem, J., 211 E. Houston St. (WMD). Heim, I. Julius, 619 Ninth Ave. (WMD). Interborough Beef Supply Co., 367 Hudson St. (WMD). Kahl, A., Washington Market. (WMD). Kahn, Adolf, 18 Thompson Ave. (WMD). Kansas Beef & Provision Co., 475 Ninth Ave. (WMD). Kestenbaum & Newmark, 1696 Washington St. (WMD). Kestler, John, 68 First Ave. (WMD). WHOLESALERS AND SAUSAGE MAKERS 409 Klein & Cedrone, 495 E. 152d St. (WMD). Kohn & Sklansky, 77 E. 106th St. (WMD). Korn, G., 185 Avenue C. (WMD). Kornblum, Meyer, Grace and West Sts. (WMD). Kotler, David, & Sons, 350 Madison St. (WMD). Lazarowitz, I., 61 E. 9Sth St. (WMD). Levy Co., 969 First Ave. (WMD). Levy, Milton, 17 Thompson St. (WMD). Levy, Sol., 102 Gansevoort St. (WMD). Lewis, G. H., & Sons, West Washington Market. (WMD). Lowenstein, J., & Son, Inc., 252 Ninth Ave. (WMD). Manhattan Beef & Provision Co., 472 Ninth Ave. (WMD). Maybruck & Heller, 120 E. 108th St. (WMD). Metropolitan Beef & Supply Co., 2705 Third Ave. (WMD). John Minder & Son, Inc., 97 Barclay St. (WMD) (WSM). Moritz, Ferd., 7 Thompson Ave. (WMD). Moritz, Simon, 7 Thompson Ave. (WMD). Mosner, L., 561 Brook Ave. (WMD). Mosner, Max., 532 Webster Ave. (WMD). Murray, Frank J., Co., 78 Barclay St. (WMD). North River Beef Co., 687 Ninth Ave. (WMD). O'Mara, M. T., Co., Inc., Washington Market. (WMD). L. Oppenheimer, Inc., 609 W. 130th St. (WMD). Port Morris Packing House, 686 E. 134th St. (WMD). Preiser, Samuel M., 795 E. 158th St. (WMD). Reitman, Aron, 143 Orchard St. (WMD). Reitman, Jacob, 86 Ridge St. (WMD). Sayles-Zahn Co., Sixth Ave. and Tenth St. (WMD). Schrag & Muth, 647 W. 39th St. (WMD). Silberman, L. I., Grace Ave. (WMD). Silverman & Silverman, 155 E. 110th St. (WMD). Sperling & Worshoufsky, 107 E. 110th St. (WMD). Strassburger, H., 497 E. I52d St. (WMD). Strauss, A., New West Washington Market. (WMD). Strauss, J., 28 Loew Ave. (WMD). Tanklefsky, A. and D., 3898 3d Ave. (WMD). Tauky, Henry, 1537 Avenue A. (WMD). Third Avenue Beef Co., 63 Third Ave. (WMD). Tremont Packing House, 826 E. Tremont Ave. (WMD). Wald, J., 561 Brook Ave. (WMD). Wallace, J. B., Co., 94 Barclay St. (WMD). Warburg, P., West Washington Market. (WMD). West Side Beef Co., 432 Amsterdam Ave. (WMD). Winant, D., Inc., 178 Front St. (WMD). Zwiren, Jos., 451 Westchester Ave. (WMD). 410 THE PACKERS' ENCYCLOPEDIA Ernst & Son, L., 670 Morris Park Ave. (WSM). Gordon, Sam, 62 East 110th St. Individual ownership. Govern- rnent inspection. Refrigeration — 10-ton Wolf-Linde; brine circula- tion. Greenbaum, Inc., Edw., 328 E. 103d St. (WSM). Guckenheimer & Hess, Inc., 81 Third Ave. A corporation. Capital, $250,000; issued, $30,000. Stockholders, 2. President. Edw. Gucken- heimer; Vice-President, Adolph Hess; Secretary, Sidney Hess; Treasurer, Adolph Hess. Employes, 85. Government inspection. Refrigeration — 9-ton Vesterdahl; brine circulating. Habich & Son, Adolf, 640 Tenth Ave. (WSM). Kast, Hy., 277 Greenwich St. (WSM). Kern, Inc., Geo., 344 West 38th St. A corporation. Capital, $350,- 000; issued, $250,000. Stockholders, 7. President. Geo. Kern, Sr.; Vice-President, Geo. Kern, Jr.; Secretary, J. B. Hallinan; Treasurer, Frank M. Firor. Employes, 120. Refrigeration — 50-ton Wolf and 25-ton Voss; brine circulating. Boiler capacity, 750 H. P. Keiser & Sons, J., 1507 Tenth Ave. (WSM). Manthe Bros., 42d St. and Tenth Ave. (WSM). Meier & Son, B., 516 Westchester Ave. Partnership. General Manager, E. F. Meier. Government inspection. (W.SM) (WMD). Melchner, John, 16 Tenth Ave. (WSM). Oceanic Cheese & Sausage Co., Inc., 46 Jay St. A corporation. Capital, $50,000; issued, $50,000. Stockholders, 3. Employes, 14. Codes — A. B. C, 5th edition, and Bentley's; code word, "Cinaeco." President, E. R. Milhisen; Vice-President, H. I. May; Secretary, A. Abrahams; Treasurer, H. I. May. (WSM). Ottmann & Co., Wm., 207 Water St. (WMD) (WP). Frank Moe, Eleventh Ave. and 39th St. (WMD) (WSM). Otto Stahl, Inc., 155 E. 126th St., 167 E. 127th St.. and 2333 Third Ave. A corporation. Capital, $250,000. President, Otto Stahl: Vice-President, August Stahl; Secretary. Treasurer and General Manager, Geo. A. Schmidt. (WSM) (WMD). Anderson & Tarbon, 482 Austin Place, Bronx. Government inspec- tion. (WSM). ROCHESTER— Zwiegle Bros., 210 Joseph Ave. Employes, 6. (WSM). PORT CHESTER— Vahsen, Chas., 359 Willett Ave. (WSM). POUGHKEEPSIE— Knauss Bros. (WMD). ROME— Darlington, Geo. E., 320 W. Thomas St. (WMD). SCHENECTADY— Behan, E. M., 766 State St. (WSM). Geiser, A., 1118 Albany St. (WSM). SYRACUSE— Hansen & Co., P. (WSM). UTICA— Henry Hoffman, 707 South St. Individual ownership. Em- ployes, 14. Refrigeration — 2-ton Brunswick; direct expansion. (WSM) (WMD). Lee & Sons, A. (WSM). A. Scala & Son, 713 Bleecker St. (WP). WHOLESALERS AND SAUSAGE MAKERS 411 WATERTOWN— Empire Provision Co., 430 Light & Power Bldg. Individual ownership. Codes — Cross, Robinson and Millers. (WP). WEST ALBANY— Bennett Brothers. (WSM). LITTLE FALLS— Zoller, Jacob, Co., East Mill St. A corporation. Capital, $100,000. President, J. I. Zoller; Vice-President, Abram Zoller; Secretary and Treasurer, Tom J. Zoller. (WSM) (WMD). TROY— Fritz Helmbold. (WSM). NORTH CAROLINA ASHEVILLE— J. A. Baker Packing Co., 334 W. Haywood St. (WSM) (WMD). CHARLOTTE— Weber, J. G. (WSM). KINGSTON— Hooker & Company. (WMD). KINGSTREE— H. A. Miller. (WSM) (WMD). WILSON— Ed. Lamm. (WMD) (WP). OHIO AKRON — Akron Sausage Co., 713 Bowry St. A corporation. Capital, $25,000. President, A. Steidle; Vice-President, Frank Abrahams; Treasurer, Mike Kapels. (WSM). ALLIANCE— Alliance Cold Storage & Packing Co. (WMD). Fairmount Provision Co. (WMD). CANTON— Stark Provision Company, 1018 McKinley, S. W. Rail- road, Pennsylvania. Ownership, individual. General Manager, Harry Lavin. Dept. Head, Arthur Lavin. Trade Marks, "Sugar- dale" and "Stark." (WSM). CINCINNATI— John Blackburn, 2124 Baymiller St. (WMD). Chas. A. Fruend, Rachel and Henshaw. (WMD). Sam Gall, 2121 Freeman Ave. (WMD). Herman Kemper, 3068 Sidney Ave. (WMD). Robert Meyer & Son, 3095 Colerain Ave. (WMD). • Henry Meyer's Sons, 2855 Sidney Ave. (WMD). People's Packing House Co., 123 W. Elder St. (WMD). Albert F. Settelmayer, 690 Riddle Road, CHfton Heights. (WMD). H. F. Busch Co., Vine and Fourteenth Sts. (WSM). Tom Tones Products Co., E. Third St. Trade Mark, "Teejay." (WSM). CLEVELAND— Brookside Sausage Co. (WSM). Buechler, Henry. (WSM). Cleveland Delicatessen Co. (WSM). Gutscher Co., Theodore, 2129 W. Nineteenth St. A corporation. Capital, $25,000; issued, $17,900. Stockholders, 12. Employes. 30. President, Theo. Gutscher; Secretary and Treasurer, O. L. Fricke. Refrigeration — 7-ton York. (WSM). A. Habermann Provision Company, 2302 Broadway. A corporation. Capital, $25,000; issued, $25,000. Stockholders, 5. Employes, 45. President, Mrs. F. Habermann; Secretary, C. L. Habermann; Treas- urer, J. J. Naegele. Refrigeration — One 42 and one 10-ton Frick; direct expansion. (WSM) (WP). Hildebrandt Provision Company, 3620 Clark Ave. A corporation. 412 THE PACKERS' ENCYCLOPEDIA Capital, $65,000; issued, $64,000. Stockholders, 7. President, C. R. Hildebrandt; Secretary and Treasurer, Hugo A. Hildebrandt. Em- ployes, 120. Code — Cross. Refrigeration — 40-ton Huettcmann & Cramer and 75-ton Triumph; direct expansion. (WSM) (WP) (WMD). Pavelka Bros. (WSM). Anglo American Pork Products Co., 63 Wade Bldg. (WMD). John H. Bennett, 3261 W. 65th St. (WMD). Benson & Co., 1211 St. Clair Ave. (WMD). Buechler- Jaeger Sausage Co., 3675 Fulton Road. (WSM). E. O. W. Castle, 68th and Big Four. (WMD). , Citizens Provision Co., 2291 E. Fourth St. (WP) (WMD). Cleveland Hotel Supply Co., 421 Woodland Ave. (WMD). East Cleveland Provision Co., 2602 Payne Ave. (WP) (WMD). J. J. Flick Dressed Beef Co., 3378 W. 65th St. (WMD). Fromson & Davis, 3261 W. 65th St. (WAID). A. Hammond, 624 Bolivar Road. (WMD). J. H. & R. Hartman, 7 Bolivar Road. (WMD). Hartman Provision Co. (WMD). Home Packing Co., 3979 W. 25th St. (WMD). Oliver C. Hughes Co., W. 68th St. (WAID). Hughes Provision Co., 2291 E. Fourth St. (WMD). Hughes & Castle, 3207 W. 65th St. (WMD). Koblenzer Bros., 2315 E. Fourth St. (WMD). Phil Null & Co., 424 Bolivar Road, S. E. (WMD). Pinkett Commission Co., 417 Bolivar Road. (WMD). Retail Butchers' Protective Ass'n Co., 3199 W. 65th St. (WMD). Schlichting Meat Products Co., 3596 E. 48th St. (WMD). A. E. Schultz Co., 509 Bolivar Road. (WMD). Superior Provision Co., W. 79th and Nickel Plate R. R. (WMD). Webb Bros., 3261 W. 65th St. CWMD). COLUMBUS— Kosher Packing Co., 750 Elmore Ave. (WMD). Herman Falter, 378 Greenlawn Ave. (WMD). DAYTON— G. & O. Baumkechel. (WMD). Henry Blust. (WMD). Bueker Packing Co., Rappee Ave. (WMD). Champion Meat Co., W. Riverview. (WMD). Charles Hambrecht, 415 N. Brandt St. (WMD). A. Hasenstab Sons, 433 N. Valley St. (WMD). Joseph Schmeider, 376 E. Pruden. (WMD). Alvin Jacobs, 316 S. Williams St. (WMD). HUBBARD— Wm. Weitz. (WMD). H. B. Phillips. (WMD). LORAIN— Lorain Provision Co. (WP). MASSILLON— Graber, Lee. (WSM). SIDNEY— Sidney Packing Co. (W^MD) (WSM). WHOLESALERS AND SAUSAGE MAKERS 413 TOLEDO— Jacob Folger, Phillips Ave. (WMD). YOUNGSTOWN— Moog, Karl. (WSM). NEW PHILADELPHIA— The Only Sausage Company. (WSM). STEUB EN VI LLE— Buckeye Sausage Company. (WSM). XENI A— Anderson Wholesale Meat Co., Bellbrook Ave. (WMD). OKLAHOMA OKLAHOMA CITY— Harris Meat Co., Grand and Western Aves. (WSM). Huerding Bros., 35 Harrison Ave. (WSM). Schwab & Co., 1101 Linwood Ave. (WSM). OREGON PORTLAND— Albina Cash Market, Russell and Vancouver Sts. (WSM) (WMD). Howitt Co., T. R., Front and Adler Sts. (WMD). Montvilla Market, 80th and Stark Sts. (WMD). PORTLAND— United Meat Co., Box 117, Kenton Station. (WSM). SALEM— Wait, E. D. (WMD). PENNSYLVANIA EASTON— M. E. Sampson Estate, 149 Nesquehoning St. (WSM). Schafer, H. S., Coal and Belmont Sts. Government inspection. Refrigeration — 6-ton Brecht; direct expansion. (WSM). ERIE— Schlaudecker Bros. (WSM). FARRELL— Sam Schermerl. (WMD) (WSM). ■ HAZ ELTON— Edwin W. Reese & Sons. (WMD). JOHNSTOWN— Berkebile, R. L. (WSM). LEBANON — Lebanon Bologna & Provision Company, Eleventh Ave. and Lebanon St. A corporation. Capital, $30,000; issued, $30,000. Stockholders, 3. President, Ira A. Newman; Vice-President, E. H. Rieser; Secretary, D. B. Buck; Treasurer, J. H. Hilbert. Employes, 20. Government inspection. (WSM). Bucks & Co., Inc. (WSM). Weaver, John S. (WSM). PALMYRA — Palmyra Bologna Company. Railroad, Philadelphia & Reading. Employes, 12. General Manager, H. L. Seltzer. Gov- ernment inspection. (WSM). PHILADELPHIA— Pincus, B. S., 222 N. Delaware Ave. Individual ownership. Employes, 40. Government inspection. Kabisch & Company, Inc., 54th and Wyalusing Ave. (WMD) (WSM) (WP). Moland's Sons, Wm., 120 Market St. Partnership. (WP). Penn Beef Company, 48 N. Delaware Ave. A corporation. Capital, $50,000; issued, $50,000. President, F. D. Ellis. (WSM) (WMD). Standard Provision Company, 212 N. Front St. (WSM). Karl Seller & Sons, 4051 N. Fifth St. Employes, 25. (WMD). Wilson & Rogers, Inc., 134 W. Delaware Ave. A corporation. Capital, $100,000; issued, $100,000. Employes, 15. President, M. M. Jones; Vice-President, B. Drake; Secretary, H. Williams; Treas- urer, H. W. Hardy. Government inspection. (WSM). 414 THE PACKERS' ENCYCLOPEDIA PITTSBURGH— Italian Sausage & Provision Co. (WSM) (WP). LOCK HAVEN— F. L. Winner. (WSM). MASONTOWN— Lofstead, Frank. (WSM). WILKES-BARRE— A. Percy Brown, 26 E. Northampton St. (WMD). Diamond City Beef Co., 54 S. Pennsylvania Ave. (WMD). Lehigh Beef Co., 59 N. Pennsylvania Ave. (WMD). Wilkes-Barre Beef Co., 128 E. Market St. (WMD). Wyoming Valley Beef Co., 48 S. Pennsylvania Ave. (WMD). RHODE ISLAND PROVIDENCE— Meinel, C. F., 35 Dike St. Lippman Bros., 230 Union Ave. Railroad, New York, New Haven & Hartford. Partnership. Employes, 16. (WSM). Saugy, Inc., A., Canal St. (WSM). Schott Suter Co., 52 Randall St. (WSM). SOUTH CAROLINA CHARLESTON— Avenue Market, 210 Rutledee Ave. A corporation. Capital, $16,000; issued, $16,000. Stockholders. 3. Employes, 25. President, I. Weinberg; Vice-President, L. Weinberg; Secretary, C. L. Pearlstine; Treasurer, I. Weinberg. GREENVILLE— C. B. Osborne & Co. (WP). SOUTH DAKOTA ABERDEEN— Welsh Market, A. H. Hardt, Prop. (WMD) (WSM) HURON — The Lampe Company, Inc., 262 Dakota Ave. President, Albert Lampe, Sr.; Vice-President, Fred Lampe; Secretary-Treas- urer, Henry Lampe. (WMD). TENNESSEE CHATTANOOGA— Manz, E. H. (WSM). Stolz, Eugene. (WSM). FAYETTEVILLE— Gray Bros. (WSM). JACKSON— Barnes, G. W. (WSM). KNOXVILLE— Acker, J. (WSM). MEMPHIS— Memphis Sausage Works. (WSM). NASHVILLE— Jacob's Bros. (WSM). Thompson Bros. (WSM). TEXAS DALLAS— Empire Beef & Provision Co., 515 S. Envoy. (WMD). HOUSTON— Dixon Packing Co., Inc., 106 Milam St. A corporation. Capital, $20,000; issued, $20,000. Stockholders, 4. Employes, 25. President, S. F. Dixon; Vice-President, A. Charnev; Secretary and Treasurer, T. K. Dixon. (WSM) (WMD). Texas Union Packing Company. (WMD). SAN ANTONIO— Hammer, J. T., 109 W. Pecan St. (WSM). Apache Packing Co., 1200 Tampico St. (WMD). Cohen-Bible Meat Co., S. San Jacinto St. (WMD). Ducoz & Martinez, 834 S. Laredo St. (WMD). Mission Provision Co., Yoakum Bend. (WMD). 3. A. Packing Co., Tampico St. (WMD). WHOLESALERS AND SAUSAGE MAKERS 415 Wiegand Sausage Works, 1100 S. Laredo St. (WSM). Joe Monsalvo, Union Stock Yards. (WMD). VICTORIA— Simmons Sanitary Meat Market, 504. S. Main St (WSM). FORT WORTH— Texas Dressed Beef Co. (WMD). WACO— Brazos Packing Co. (WMD). Robinson Packing Co. (WMD). F. A. Waldrop. (WMD). UTAH OGDEN— The Keller Dressed Meat Company. (WMD). MIDVALE— Joseph S. Wells. (WMD) (WSM). PROVO— Provo Meat & Packing Co. (WMD). Utah Coimty Wholesale Meat Company. (WMD). SALT LAKE CITY— Modern Sausage Factory, 229 S. Second St., West. (WSM). Salt Lake Sausage Factory, 224 E. Fifth St., South. (WSM). Success Market, Inc., 26-28 W. First South St. (WMD) (WSM). VIRGINIA BEDFORD— Bedford Market Co. (WMD). RICHMOND — V. Heckler Packing & Commission Co., Seventh and Canal Sts. Individual ownership. Employes, 12. (WMD). DANVILLE— Haraway, J. W. (WSM) (WMD). NORFOLK— Virginia Lard & Provision Co., Inc., 210 Water St. (WMD). WASHINGTON ANACORTES— Anacortes Meat Company. (WSM) (WMD). BURLINGTON— Wollen & Son, C. E. (WSM). CENTRALIA— Centralia Meat Company. (WSM). CHEWELAH— Chewelah Meat Co. (WSM). EAST STANWOOD— Rygg Bros., Inc. Capital, $30,000. (WMD). LIND— Pool, E. C. (WSM). SEATTLE— Augustine & Kyer. (WSM) (WMD). Pacific Meat Company. (WSM). Yukon Meat Company. (WSM) (WMD). SPOKANE— Welch's Market. (WSM). TACOMA— Fern Hill Market, Fern Hill Station. (WMD). WENATCHEE— Inland Meat Company. (WMD). Wenatchee Meat Company. (WMD). WISCONSIN EAU CLAIRE— A. F. Schwahn & Sons Co., 320 Barstow St. (WSM). LA CROSSE— La Crosse Sausage Factory. (WSM). GREEN BAY— Flatten Bros., 413 Dousman St. Partnership. Rail- road, Chicago & North Western. Employes, 30. (WMD). MILWAUKEE— Frank & Company, 742 Market St. A corporation. Capital, $150,000; issued, $150,000. Stockholders, 40. Employes, 50. 416 THE PACKERS' ENCYCLOPEDIA Codes— Cross, A. B. C. and W. U. President, W. Frank; Vice- President, Edgar Herzberg; Secretary and Treasurer, C. S. Perego. Government inspection. Refrigeration — 50-ton Vilter; direct expan- sion. (WSM) (WMD). Hess, Chas., 802 Third St. (WSM). Milwaukee Sausage Company, 926 Center St. (WSM). Schaaf, Frank, 71 Second St. (WSM). Usinger, Fred, 302 Third St. (WSM). Weisel & Company, foot of Humboldt St. A corporation. Capital, $200,000; issued, $200,000. Stockholders, 20. Employes, 70. Presi- ' dent, Carl Weisel; Secretary, C. Friedrich; Treasurer, A. Weisel. Government inspection. Refrigeration — 20-ton Vilter. (WSM). Born & Son, August, 794 Teutonia St. (WMD). Donnar, Oscar, 1055 Third Ave. (WMD). Cross & Bros. Co., F. C, Muskego Ave. (WMD). Gumz & Co., R., 125 Muskego Ave. (WMD). Elschner, Louis, 408 Walker St. (WSM). Grubecki, B., 647 Third Ave. (WMD). Heusler Sausage Factory, 2030 Chambers St. (WSM). Haefner, Wm. E., 921 Scott St. (WMD). Hermann, G. E., 485 American Ave. (WMD). Hiller, W. C, 2011 Vliet Ave. (WMD). Jordan, M. G., 31 Martin Ave. (WMD). Lins, Fred E., 1202 Burleigh. (WSM). Luck & Kamesar, 715 Fourteenth St. (WMD). Milwaukee Kosher Sausage Co., 1002 Galena Ave. (WSM). Milwaukee Boiled Ham Co., 901 Holton Ave. (WMD). Nieske & Son, Fred, 1522 Center St; (WSM). Noebre & Co., Emil F., 1044 National Ave. (WSM). Peck & Son, B. (WMD). Quality Products Co., 638 Arthur Ave. (WSM). Wagner, Alvin, 1010 Concordia. (WSM). Wisconsin Sausage Mfg. Co., 418 National Ave. (WSM). Zastrow, Henry, 1318 Teutonia Ave. (WSM). Zitron Bros., Muskego and Canal. (WMD). OSHKOSH— The Waas-Cain Co. (WSM). WEST VIRGINIA CHARLESTON— Fisher & Fruth Meat Co. (WMD). HUNTINGTON— Tri-State Sausage & Provision Co., 1501 Jefferson Ave. (WSM). MARTINSBURG— The Wellcr Bros., N. Queen St. (WMD). MARTIN'S FERRY— Heil Packing Co. (WMD). MORGANTOWN— Lough Brothers Co. (WMD). WELLSBURG— West Packing Co. (WMD). WHEELING— F. Weimer Sons. (WMD). RENDERERS 417 EENDERERS [The majority of Tenderers are also dealers in country hides and tallows] ALABAMA BIRMINGHAM— Birmingham Rendering Co. Birmingham Hide & Tallow Co. DECATUR— L. Simrell. HUNTSVILLE— Huntsville City Abat- toir. NEW DECATUR— R. W. Holland. ANNISTON— Anniston Hide & Tallow Company. CALIFORNIA ALBANY— Chas. Willinger & Co. A2UZA— George W. l-'uhr. BENECIA— Kullman-Salz Co. CHICO— H. R. Meade. COLFAX— D. A. Russell. COLMA — San Mateo Reduction Works. EAST BAKERSFIELD— Geo. W. Foote. EMERYVILLE— Chin Took & Cook. EMERYVILLE STOCKYARDS— Bayle- LaCoste Co. Peterson Tallow Co. FRESNO— Fresno Soap Co. Frisco Cash Market. San Joaquin Reduction Co., P. O. Box 823. HANFORD— J. P. DeMont Hanford Tallow Works. HAYWARD— Hellwig & La Grave. JACKSON— Geo. L. Thomas. LANKERSHIM— Lankershim Pkg. Co. LOS ANGELES— Los Angeles Fertilizer Co., 2643 E. 2Sth St. California Rendering Co. MONTEREY— Mammalian Fish Products Co. Monterey Fish Products Co., Ocean Ave. LOS ANGELES— Pacific Reduction Co. Union By-Products Co. MODESTO— Modesto Tallow & Reduc- tion Works. MOSS LANDING— California Sea Prod- ucts Co. NEWMAN— J. P. De Mont. OAKLAND— W. Coast Soap Co., 26th & Poplar Sts. Oakland Reduction & Fertilizer Works, 2228 Rosedale Ave. SACRAMENTO— Sacramento Reduction Works. SAN DIEGO— Chas S. Hardy. SAN FRANCISCO— California Fertilizer Works, 1332 Evans Ave. California Tallow Works, 214 Front St. Hilson & Hildebrand. Rathjens & Kupfer. Royal Tallow Works, 1490 Evans Ave. So. San Francisco Tallow Works, 1420 Evans Ave. Western Reduction Company. Western Tallow Co., 1499 Evans Ave. Union Products Corp., Evans Ave. and Keith St. SAN JOSE— B. La Clergue & Co., R. F. D. Box 47L SAN PEDRO— Nielsen & Kittle Canning Co. SAN RAFEL— M. N. Schaefer Co. STOCHTON— Stockton Tallow Works Co. TURLOCK— Tom Bozinni. COLORADO DENVER — Capitol Rendering Company, Stock Yards Station. Denver Soap & Manufacturing Co. Ruddy Rendering Company, Stock Yards Station. Union Rendering Company. FT. COLLINS — Lormie Company. GRAND JUNCTION— W. L. Peach Ren- dering Company. GREELEY — Greeley Rendering Company. MONTE VISTA— Busch-Nelson Render- ing Company. PUEBLO— Wm. Comerford Rendering Co. Pueblo Rendering Company. ROCKYFORD— StaufFer Pkg. Co. STERLING— A. Schmidt Rendering Co., 213 So. Front St. CONNECTICUT ALLINGTOWN— Connecticut Fat Ren- dering & Fertilizer Corp. BRIDGEPORT— Bridgeport Tallow Com- pany. Chas. Fischer & Company. BRISTOL— R. W. Williams. MIDDLETOWN— Wm. Allison. Allison Bros. Soap Co. Curtis C. Camp. Rogers & Hubbard Comoany. MYSTIC — Mystic Rendering Co. Wilcox Fertilizer Company. NEW HAVEN— Frank S. Piatt Co. L. T. Frisbie Company. New Haven Rendering Co. NEW LONDON— J. B. Brigham. NORWICH— M. E. Morse. ORANGE — New Haven Rendering Co. S. W. Woodruff & Sons. ROCKFALL— Rogers Mfg. Co. STRATFORD— Tos. A. Allard. TORRINGTON— Daniel Pullin, So. Main St. WARRENVILLE— E. L. James. WATERBURY — Water)bury Rendering Co. WILLIMANTIC— H. A. Bugbee. WASHINGTON, D. C. Milton Hopfenmaier. Norton & Company. Washington Abattoir Co. DELAWARE FREDERICA— L. C. Rogers. LEWES — Lewes Fisheries Co. MILFORD— Draper Davis Co. MILTON— Milton Fertilizer Co., Inc. • SMYRNA— Lewis M. Price. WILMINGTON— James Finan. Wilmington Sanitary Co. Oil Seeds Company. 418 THE PACKERS' ENCYCLOPEDIA TAMPA- FLORIDA -Southern Tallow Co. GEORGIA ATLANTA— Schoen Bros., Inc. IDAHO KIMBERLEY— Jack France & Sons. ILLINOIS AURORA— A. Rogers. BELLEVILLE — Belleville Rendering Company. Johnson Rendering Company. BELVIDERE— Frank Rogers. BLOOMINGTON— Geo. Agle & Sons, Inc. CHICAGO— A. M. Adier & Co., 11 So. La Salle St. Adler & Oberndorf. John S. Camrell & Co., 32nd and So. Robey Sts. Darling & Co., U. S. Yards. Fitzpatrick Bros., 1319 W. 32nd Place. John Fitzpatrick & Co., 2800 So. West- ern Ave. Globe Rendering Co., U. S. Yards. General Rendering Company, 4100 So. Ashland. Hines S: Co.. U. S. Yards. Hine Bros. & Co. Michael Kirchhoff & Son. J. Scannell & Company. Wm. D. Smith Co., 4419 So Ashland Ave. DANVILLE— Danville Rendering Com- pany. Max Hodges. DE KALB— Wm. Ballon. DIXON— Peter McCoy. EARLVILLE— Bert. Gould. EAST ST. LOUIS— East St. Louis Ren- dering Company. FREEPORT— Freenort Oil & Rendering Works. Jno. Hartmann. R. H. Hoover. Hoover & Isaac. GALESBURG— Carl Haggenjos. Knox Rendering Company. GENESEO— Fred R. Waters. HENRY— Henry Rendering Co. JACKSONVILLE— Ben Cohen. JOLIET — Goss & Company. Toliet Rendering Co. KANKAKEE— Geo. Drummond. Kankakee Rendering Wks. KEWANEE— Cloustoun Rendering Co. Kewanee Rendering Comnany. MONMOUTH— Monmouth Rendering Co. MENDOTA— Rogers >'nership. Codes — Lieber's, A. B. C, 4th and 5th, Yopp's, Cross, Robinson's, Yopp's Revised, W. U. and Bentley's; code word, "Kirkcliffe." Vege- table oils, tallow and greases. JOHN W. HALL— 327 S. La Salle St.. Webster Bldg. Indi- vidual ownership. Codes — Cross, Yopp, Robinson, Bentley and private. All packinghouse products, lard and compound, vegetable oils, S. P. meats, tallows and greases. HERBERT BROKERAGE CO.— 713 Postal Telegraph Bldg. Packinghouse products, tallow, greases, sausage material. E. G. TAMES — 309 S. La Salle St. .A.ll packinghouse products. ROY L. NEELY— 327 S. La Salle St. Casines. J. F. NICpLAS— 327 S. La Salle St. All packinghouse products, hides, sheepskins, etc. McPHERSON-CARNEGIE CO.— 168 N. Michigan Ave. Part- nershio. Code — Cross. All packinghouse products. CHAS. SINCERE & CO.— 141 W. Jackson Blvd. Provisions. BROKERS 433 RUMSEY & CO.— 91 Board of Trade BIdg., 141 Jackson Blvd. A corporation. President and Treasurer, H. A.. Rumscy; Secretary, H. B. Godfrey. Codes — Utility, Jacobian and Private; code word, "Chappins & Rumsey." All packinghouse products. H. H. MOORE — 327 South La Salle St. Individual ownership. Codes — Cross, Robinson and Yopp's; code word, "Galmoore." Vege- table oils and tallow and greases. GEORGE SUNDERLAND— 332 South La Salle St., Postal Tele- graph Bldg. Codes — Cross. All packinghouse products. GEO. TSCHAPPAT & SON— 327 S. La Salle St. Partnership. Codes — Robinson and Cross. Tallow and greases. W. L. GREGSON & CO.— 327 S. La Salle St. Individual owner- ship, W. L. Gregson. Codes — Cross; code word, "Andgregson. ' All packinghouse products. ZIMMERMAN-ALDERSON-CARR CO.— Ill West Monroe St. A corporation. President, W. L. Alderson; Vice-President, W. D. Carr; Secretary, W. B. Burr; Treasurer, W. L. Alderson. Codes — Yopp's, Cross and Robinson. Vegetable oils, tallow and greases. WILLIAMS COMMISSION CO.— 327 S. La Salle St. A corpo- ration. President, Geo. A. Williams; Vice-President, S. A. Corker; Secretary and Treasurer, H. S. Haze. Codes — W. LI. 5 letter, W. U., Universal, A. B. C, Bentley's and Lieber's; code word, "Wiloilcom." All packinghouse products, lard and compound, vegetable oils, tallow and greases and a full line of chemicals. STERNE & SON CO.— ISO W. Van Buren St. A corporation. President, C. B. Martin; Vice-Presidents, C. H. Sterne and D. P. Cos- grove; Secretary and Treasurer, J. G. Gilkison. All packinghouse products, vegetable oils, tallow and grease. Codes — Cross, Yopp, Lieber's, Bentley and Private; code word, "Gemsterne." Offices at New York, Memphis, Dallas, Houston and San Francisco. J. C. WOOD & CO.— 70 Board of Trade Bldg. Partnership. Codes — Cross. Provision brokers only. JOHN S. CAMPBELL & CO.— 140 S. Dearborn St. PROCTOR & JOHNSON— 327 S. La Salle St. SUZUKI & CO.— 821, 28 E. Washington St. (V. O.) GALLAGHER, D. J.— 4209 S. Racine Ave. HATELY BROS. CO.— Board of Trade Bldg. Provisions. RASCHKE BROKERAGE Cp.- 4148 S. Halsted St. Codes- Cross; code word, "Itradco." Packinghouse brokerage. HENRY DUMMERT— 118 N. La Salle St. Individual owner- ship. Tallow and greases. CARRUTHERS BROKERAGE CO.— 332 S. La Salle St. Indi- vidual ownership. Codes — Yopp's and Cross. Tallow, greases and all packinghouse products and by-products. CROSS, ROY & SAUNDERS— 140 W. Van Buren St. Pro- visions. M. K. PARKER & CO.— Webster Bldg. SCHWARTZ & CO.— 305 S. La Salle St. J. TREDWELL & CO.— 327 S. La Salle St. LOUISIANA New Orleans E. D. CAMBON— 613 Poydras st. W. D. COOPER— 867 Magazine St. 434 THE PACKERS' ENCYCLOPEDIA MARYLAND Baltimore KAUFMAN PACKING CO.— Sixth St. A corporation. Presi- dent, H. J. Kaufman; Vice-President, W. C. Kaufman; Secretary, Halver B. Kaufman; Treasurer, J. L. Kaufman. SAM'L KRAUS & SON— 316-318 S. Eutaw St. Partnership. Codes — Cross and Yopp. All packinghouse products, vegetable oils. MASSACHUSETTS Boston GEORGE W. KING— 502 Board of Trade Bldg. Individual ownership. Codes — Cross, Yopp's and Robinson. All packinghouse products, lard and compound and vegetable oils. J. R. POOLE CO.— 11 S. Market St. A corporation. President, J. R. Poole; Vice-President, W. G. Joyce; Secretary, H. S. Eraser and F. C. Clark. Codes — Cross and Robinson; codeword, "Jonarpool." All packinghouse products, lard and compound, casings, vegetable oils, S. P. meats and tallow and greases. HERMON A. FLEMING CO.— 88 Board St. Individual owner- ship. Codes — Cross, Robinson and Yopp's; code word, "Flemco- Boston." All packinghouse products. H. P. HALE CO.— 126 State St., Cunard Bldg. Individual owner- ship. Codes — Cross and Robinson. All packinghouse products, lard and compound, S. P. meats and tallow and grease. P. G. GRAY CO.— Fidelity Bldg. Partnership. Codes— Cross, Griffin and Utility. All packinghouse products, lard and compound and S. P. meats. Specialize in dressed beef, lamb and veal, fresh pork loins, green and S. P. meats and pure lard. WILLIAM G. JOYCE— Boston Fruit & Produce Exchange. All packinghouse products. WILLIAM M. WARE & CO.— 88 Broad St. Partnership. Codes — Bentley's and A. B. C, 5th edition; code word, "Wareco." Oleo oil, stearine, cracklings, bones and tankage, rosin. Branch office at 351 Produce Exchange, New York City, and 90 St. James St., Mon- treal, Canada. KENTUCKY Louisville HANKINS & ALLEN— 31-32 Our Home Life Bldg. Partnership. Codes — Cross and Robinson. All packinghouse products. MICHIGAN Detroit JOHN J. HAMEL— Room 610, 213 State St. Individual ownership. Codes — Cross and Robinson. Tallow and greases. C. W. PERGANDE— 4833 St. Clair Ave. Individual ownership. Tallow, greases, hides. MINNESOTA South St. Paul THE HAAS COMMISSION CO.— 201 Exchange Bldg. Indi- vidual ownership. President, C. L. Haas; Vice-President, G. M. Fitz- gerald; Secretary, A. W. Thomas; Treasurer, W. F. Aull. BROKERS 435 Minneapolis WHEELER YOUNG CO.— 655 Temple Court. A corporation. President, Harry K. Wheeler; Vice-President, E. M. Young; Secre- tary, E. M. Young; Treasurer, H. K. Wheeler. All pork products. MISSOURI St. Louis JOHN RING — 508 Merchants Exchange Bldg. Individual owner- ship. Codes — Cross and Robinson; code word, "Ring." Also order buyer and commission man. All packinghouse products, lard and compound, vegetable oils, S. P. meats and tallow and greases. J. B. DICK & COMPANY. PARKER-SAUNDERS— 340 Pierce Bldg. Kansas City J. E. CHALLINOR— 556 Live Stock Exchange Bldg. Individual ownership. Codes — Yopp's, Robinson, Cross and A. B. C, 5th edition; code word, "Challinor." All packinghouse products and cottonseed and linseed products. NEW YORK New York City C. A. BECHSTEIN— 443 W. 13th St. All packinghouse products. ELBERT & CO.— 27 William St. A corporation. President, A. Elbert; Vice-President, W. H. Beall; Secretary, M. Hallwood; Treas- urer, B. Elbert. Codes — A. B. C, 4th, 5th and 6th editions, Bentley's, Lieber's, Robinson, Cross and Yopp's; code word, "Elbertonia." Lard and compound, vegetable oils and tallow and greases. D. GECK, INC. — 80 Maiden Lane. Tallow, grease, cracklings, tankage, hides, bones, etc. JOHN THALLON & CO., INC.— New York Produce Exchange Bldg., 8 Broadway. A corporation. President, Monroe Washer; Secretary and Treasurer, D. W. Frazer. Codes — Bentley's, A. B. C. and Private; code word, "Thallon." Exporters of packinghouse and dairy products. H. W. CALEF, INC.— 331 Produce Exchange. Codes— Lieber's and Private. Vegetable oils and tallows and greases. ASPEGREN & CO. — Produce Exchange. A corporation. Lard and compound and vegetable oils. Sole selling agents for Portsmouth Cotton Oil Refining Corp., Portsmouth, Va., Gulf & Valley Cotton Oil Co., Ltd., New Orleans, La., The. International Vegetable Oil Co.,. Savannah and Atlanta, Ga. WELCH, HOLME & CLARK CO.— 383 West St. A corpora- tion. President and Treasurer, A. M. Sherrill; Vice-President, How. Sherrill; Secretary, M. E. Clark. Codes — A. B. C, 5th edition (Imp.), Lieber's, Imp., W. \5. and Cross; code word, "Ordeal." Tallow and greases and soap makers' supplies. FREDERICK B. COOPER— 228 Produce Exchange. Individual ownership. Codes — Cross and Griffin's. All packinghouse products, lard and compound and S. P. meats. YOUNG COMMISSION CO., INC.— 25 Broadway. A coroora- tion. President, S. C. Young; Vice-President, F. S. Young, Jr.; Secre- tary and Treasurer, W. M. Sloan. Vegetable oils and tallow and greases. DAVIS & BASSETT, INC.— 299 Broadway. A corporation. President and Treasurer, J. L. Davis; Vice-President, H. D. Bassett; A3b THE PACKERS' ENCYCLOPEDIA Secretary, Frothingham. Codes — Bentley's, A. B. C, 5th edition, and Marconi; code word, "Davett." Purchase outright for export. WILLIAM M. WARE & CO.— Produce Exchange Bldg. Part- nership. Codes — Cross, Robinson and Private; code word, "Wilm- ware." Vegetable oils, tallow and greases, fertilizer, oleo oil and stearine. EDWARD FLASH CO.— 29 Broadway. A corporation. Presi- dent and Treasurer, E. Flash, Jr.; Vice-President, W. A. Storts; Secre- tary, O. S. Flash. Codes — Yopp's, Lieber's and A. B. C, 5th; code word, "Ixofoldero-New York." Vegetable oils. WORTHEN, TROTT & SULLIVAN— 200 Produce Exchange. Partnership. Codes — Private, A. B. C, 5th, and Bentley's; cable ad- dress, "Longanka-New York." Lard and compound and vegetable oils, also oleo oil and stock, neutral and refined lard and choice white grease. CHAS. HOLLINSHED CO., INC.— Produce Exchange. A cor- poration. President, Chas. Hollinshed; Vice-President, Secretary and Treasurer, W. J. Fischer. Codes — Private. All packinghouse prod- ucts, lard and compound, vegetable oils and tallow and greases. H. C. ZAUN — 410 Produce Exchange. Individual ownership. Codes — Cross, Robinson and Utility. All packinghouse products, lard and compound, vegetable oils, S. P. meats and tallow and grease. J. C. FRANCESCONI & CO.— 25 Beaver St.; branches, 327 S. La Salle St., Chicago, and 486 California St., San Francisco. A corpora- tion. President and Treasurer, J. C. Francesconi; Vice-President, W. A. Henson; Secretary, C. Francesconi. Codes — Cross, Robinson's and Yopp's. All packinghouse products and vegetable oils. ARTHUR COMPANY— 403 Produce Exchange. Individual own- ership. Codes — Bentley's, Lieber's and A. B. C., 5th; code word, "Arthbroko." All packinghouse products and vegetable oils. FONTANA BROS., INC.— 424 Produce Exchange. A corpora- tion. President, A. G. Fontana; Vice-President and Treasurer, F. G. Fontana; Secretary, G. A. Giglioli. Codes — Bentley's, Lieber's, A. B. C. and W. U. ; code word, "Oderfla." All packinghouse products and vegetable oils. W. B. CASSELL & CO.— 1201-25 Beaver St. Partnership. Codes — Cross and Griffin. All packinghouse products and vegetable oils. ARTHUR DYER— 438 Produce Exchange. Individual owner- ship. Codes — Cross, Griffin and Armsby. All packinghouse products. A. F. LOPEZ & CO., INC.— 120 Produce Exchange. Exporters packinghouse products. MacDOWELL-PETERMAN CO., INC.— 15 William St. A corporation. President, C. E. MacDowell; Vice-President and Gen- eral Manager, Andrew Peterman; Secretary, G. W. Smyth; Treasurer, A. Peterman. Codes — Cross, Robinson, Private and A. B. C, 4th, 5th and 6th editions; code word, "Macpete." All packinghouse products. Make a specialty of export trade. SUZUKI & CO.— 220 Broadway. Partnership. $25,000,000 paid capital. Codes — All standard codes; code word, "Kanetatsu New York." Suzuki & Co., New York, is the headquarters in the United States of Suzuki & Co., Kobe, Japan, being engaged in general export, import, manufacturing, and steamship operations, with branch offices in Seattle, Wash., San Francisco, Cal., Portland, Ore., and Fort Worth, Texas. BROKERS 437 M. E. CLARENDON & SONS COMPANY— 78 Gold St A corporation. President, J. P. Clarendon; Secretary and Treasurer, J „9if ^^"^°"- Codes— A. B. C, Lieber's and Widebrook; code word, 'Clarenhide." All packinghouse by-products, tallow and greases. A /W^c? FINN— 24 Stone St. Partnership. Codes— Cross and A. B. C, 5th edition. All packinghouse products and vegetable oils. JOHN GOGGIN— Room 410 Produce Exchange. Lard and com- pound, vegetable oils, tallows and greases. J- P. GRANT — 25 Broadway. Codes — Cross, Yopp's, Lieber's, A. B. C, 5th edition. All packinghouse products, vegetable oils and S. P. meats. JACKSON HATHAWAY— 445 Produce Exchange BIdg. Codes --A. B. C, Lieber's and Private; code word, "Ballery." Vegetable oils, and tallow and grease. TOBIAS T. PERGAMENT & CO.— New York Produce Ex- change. Tallows and greases. F. C. ROGERS— 431 West 14th St. A. H. Olton, Manager. Pro- visions and packinghouse products. W. D. VANDERHOVE & CO., INC.— 309-311 New York Produce Exchange, New York City. A corporation. President, G. A. Dausey; Secretary, R. F. Biedermann. Codes— Cross. Tallows and greases. C. W. ANDRUS & SON— 350 Produce Exchange BAKER, CARVER & MORRELL CO.— 39 Water St ROBERT G. BRANDT— C 20, Produce Exchange ' H. J. CANTRELL— 59 Pearl St B. FRANKFELD & CO.— 211 Produce Exchange CHAS. F. GARRIGUES CO.— 54 Wall St C. C. HEIDELBERGER'S SONS— 1085 Manhattan Ave S. HENLE— 25 Beaver St. H. HENTZ & CO.— 22 William St. H. P. KIDD— 127 Produce Exchange. E. S. KUH & VALK CO.— 456 Produce Exchange. KULLMAN & CO.— 339 Produce Exchange D. C. LINK & CO.— 118 Produce Exchange ' McGUIRE & JENKINS— 16 Beaver St ' MORRIS & WILMARTH— 217 Produce Exchange PRITCHARD & CO.— 323 Produce Exchange. RONEY & CO., INC.— 81 Broad St. ROUNDEY, F. B.— 225 C, Produce Exchange W. H. STORY & CO.— 213 Produce Exchange WILLIAMS COMMISSION CO.— 23 Beaver St. East Buffalo WILLIAM LANSILL— 963 William St. Individual ownership. Codes — W. U., Universal edition, Robinson, Yopp and Cross- code word, "Lansill-Buffalo." Vegetable oils and tallow and greases. OHIO Cincinnati C. W. RILEY, JR.-2109 Union Central Bldg. Codes— Cross, Kobinson and Miller s. All packinghouse products and vegetable oils. 438 THE PACKERS' ENCYCLOPEDIA Cleveland ARTHUR CO.— 879 The Arcade. All packinghouse products. CHARLES A. STREETS— 824 Engineers Bldg. Codes— Cross and Robinson. All packinghouse products, fertilizer materials and vegetable oils. E. R. SMEAD CO.— 327 S. La Salle St., Chicago; 1262 Hanna Bldg., Cleveland; 2 Rector St., New York City. A corporation. Presi- dent and Treasurer, E. R. Smead; Vice-President, T. R. Proctor; Secretary, C. L. Small. Codes — Yopp, 7th edition. Vegetable oils. PENNSYLVANIA Philadelphia W. T. RILEY— 61-63 Main Floor Bourse Bldg. Individual own- ership. Codes — Cross, Griffin and Private; code word, "Rileken." All packinghouse products and vegetable oils. EDWARD B. CONLEY— 5160 Pulaski Ave. Individual owner- ship. Codes — Cross, third edition. All packinghouse products. FATS AND OILS SERVICE CO.— Commercial Trust Bldg. F. C. ROGERS — 267 North Front St. Provisions and packing- house products. Pittsburgh H. R. SMITH CO. — Jenkins Arcade. A corporation. President, H. R. Smith; Vice-President, Wm. F. Gottschalk, Jr.; Secretary and Treasurer, W. H. Hervey . Codes — Cross and Robinson. All packing- house products, grocer specialties and vegetable oils. WM. F. HAM EL — 331 Fourth Ave. Individual ownership. All packinghouse products, lard and compound, and tallow and greases. Codes — Robinson and A. B. C, 5th edition. J. S. TAYLOR. TENNESSEE Memphis A. G. PERKINS — Porter Bldg. Individual ownership. Codes — Yopp's; code word, "Siquis." Vegetable oils, cottonseed products and also press cloths. GILES B. BONE CO.— 1030 Falls Bldg. Individual ownership. Codes — Yopp and Robinson. Cottonseed products. L. C. BARTON— Falls Bldg. Individual ownership. Codes- Cross, Sardy, Robinson and Yopp. Vegetable oils. W. B. DASHIELL— 1025 Falls Bldg. Individual ownership. Codes — Robinson and Yopp. Vegetable oils. SCRUGGS-CARTER CO.— 1512 Bank of Commerce Bldg. Part- nership. Codes — Yopp's and Robinson's. Vegetable oils, cottonseed and peanut products. W. C. NORTHERN— 313 Central State Bank Bldg. Individual ownership. Codes — Yopp and Robinson. Wholesale cottonseed prod- ucts. STERNE-BARTON CO.— Falls Bldg. Codes— Yopp's, Cross, Sardy and Robinson. A corporation. Cottonseed products, vegetable oils and packinghouse products. BROKERS : ; . 439 SCRUGGS-HILDEBRAND CO.— 22 North Front St., 208 Falls Bldg. Partnership. Codes— Yopp's and Robinson. Vegetable oils, cottonseed products, mill feeds and fertilizer materials. W. P. BATTLE & CO.— 56 Porter Bldg. Individual ownership. Codes — Yopp's; code word, "Nub." Vegetable oils. ROBERT. RUFFIN— 56 Porter Bldg. Individual ownership. Codes— Yopp's. Vegetable oils. (With W. P. Battle & Co ) F. W. BRODE CORPORATION— 119 Madison Ave. President, F. W. Erode; Vice-President, J. L. Brode; Secretary, B. D. Brode; Treasurer, J. H. Mangum. Codes— Yopp's, Robinson, Private, A. B. C, 5th edition, Hinrick's Baltimore, 2nd edition. Cable address, "Brode." Dealers in cottonseed and peanut products. MANIRE BROKERAGE COMPANY. TEXAS Houston L. A. HAMMER & CO.— 415 Commercial Bank Bldg. Dallas FRED C. TONGUE & CO.— 327-328 Slaughter Bldg. Individual ownership. Codes — Cross, Robinson, The Miller's. All packinghouse products, lard and compound, vegetable oils, S. P. meats. Specializing in Mexican business. WASHINGTON Seattle FARRELL-BOSWELL & COMPANY— 907 Hoge Bldg. Part- nership. Codes — Cross, Robinson,:'^')Armsby and Yopp's. General brokerage edible and inedible, oiljS,, all kinds, both domestic and oriental; fish and wholesale fertilizers, packinghouse products; espe- cially by-products. GEO. W. BOWERS— Thompson Bldg. W. J. LAKE & COMPANY, LTD.— 600-A Central Bldg. Pack- inghouse products, edible oils, provisions. Codes — Western Union, A. ■ B. C, 5th edition, Robinson, Cross, Yopp's. Cable address, "Lakeco." .• i^^^y H^. 440 THE PACKERS' ENCYCLOPEDIA LIVE STOCK ORDER BUYERS ALABAMA Montgomery ABRAHAM BROS.— Cor. Perry and Jefferson Sts., P. O. Box 335, Partnership. Hogs for export only. KENNETT, P. C, & SON— Union Stock Yards Company. COLORADO Denver AMERICAN COMMISSION CO. MILLER, J. A., & SON. HAVENS LIVE STOCK CO. MOOK BROTHERS. HOUSTON COMAIISSION CO. MARLEY & DODD. LESLIE COY. MILLER, JOE., & CO. CLAYTON & MURNAN. MILLER & MELNICK. DEGEN BROS. NUNN, JACK. ESSER, HENRY. PEPPER, TOE. FLETCHER & DODD. RICHARDS & MITCHELL. HILL, W. S. SINGER, HENRY. HALL, J. O., & SON. SMITH, F. E. HENDERSON, PAUL. SCHAEFFER, ARTHUR. JAMISON, HARRY. WYATT, CLIFF. LEVY, ED., & SON. WHEELER. JAMES. LOWELL PURE BRED CAT- WILKERSON, B. R. TLE CO. All Union Stock Yards, Denver. GEORGIA Atlanta SHIPPEY, J. K., & BRO.— Miller Union Stock Yards. ILLINOIS Chicago BOWLES LIVE STOCK COMMISSION CO.— U. S. Yards. A corporation. President, J. P. Bowles; Vice-President, Chas. F. Goep- per; Secretary and Treasurer, L. F. Weeks. BAKER HEYNE COMPANY— U. S. Yards. Partnership. ADLER SONS & CO.— Exchange Bldg., U. S. Yards. Partnership. REEVES, R. R., & CO.— U. S. Yards. Individual ownership. CLARK, BOWLES & CO.— 107 Exchange Bldg., U. S. Yards. Individual ownership, E. A. Clark. WHITE & CO., C. E.— 79 New Exchange Bldg., National Stock Yards. A corporation. President, C. E. White; Vice-President, F. M. Rook; Secretary and Treasurer, A. J. Hallows. OWEN, C. EGAN & CO.— U. S. Yards. Codes— Cross. MOOG & GREENWALD— 28 Exchange Bldg., U. S. Yards. Individual ownership. WOOL GROWERS COMMISSION COMPANY— 188 Live Stock Exchange Bldg., U. S. Yards. NIXON, C. E., & CO.— 167 Exchange Bldg., U. S. Yards. Part- nership. GOOGINS & WILLIAMS— 134 Live Stock Exchange Bldg., U. S. Yards. Individual ownership. Codes — Utility. DOUD, KEEPER & ETTINGER, U. S. Yards. Partnership. PRITCHARD COMMISSION CO.— Exchange Bldg. Partnership. LIVESTOCK ORDER BUYERS 441 HARRY SHERWOOD & SON— 27 Exchange Bldg., U. S. Yards. Partnership. W. H. Sherwood and R. H. Sherwood. Following order buyers all care Union Stock Yards, Chicago: KING, A. S. NEWTON, THOS. D. SINCLAIR, GILLETT & CO. EGAN, E., & CO. BRADBURN, W. J. BROWN, KENNEDY & CO DARLINGTON & CO. MARLOW, A. FONLE BROS. GANEY BROS. LAWLER, J. J. BRENNAN, F. J. LETT, JOHN R., & CO. L. W. BUDD. NICHOLS, H. FELIX GEHRMANN. FOSTER, R. C. HUFFMAN & HUTCHISON. BELL, H. L. KELLER, J. B. HERBERT, G. R., & CO. HARRY LOEWELL. DANIEL, WM., & BRO. MARTIN, C. H. RONAN, T. J. A. TREVELLYAN. East St. Louis MORRIS BROS. & DUNHAM. ROUNTREE BROS. NIFONG COMMISSION CO. ARNOLD, HENRY. COY & DELMORE. GRIMES, I. C. CAUDLE COMMISSION CO. RICE, W. J., CO. HOLLOWAY & CO. HENSLEY. W. R., & CO. HILTON, W. E., & CO. SUNDHEIMER, BOB, & CO HUGHES, WM. S., CO. MEYER. ABE. WALKER-WATKINS. SLOAN, JOE. WATKINS & COMPANY. YOUNG, W. H., & CO TIPPETT & CO., W. S. SNIDER BROS. KENNETT-SPARKS & CO. PERSHALL, A. J. CASH, E. T., & CO. All National Stock Yards. 111. Peoria CHAS. F. HILL— Peoria U. S. Yards. EVERETT BUSTER— U. S. Yards. WHITE, F. E., & CO.— U. S. Yards. PIERSON, C. A., & CO.— Foot of South St. INDIANA Indianapolis ACKLEN, S. J. REYNOLDS, FRANK R., CO. LICHTENBERG CATTLE CO. KENNETT, MURRAY & DAR- GARDNER & HUSSEY. NELL. SCHULL, JOHN K. HILL, J. W. THOMPSON, J. W., & CO. McMURRAY & JOHNSTON. HERBERT SAWYER & CO. KRAMER, C. F., CO. POWELL. HARTING & CO. KAHN, D. A. All Union Stock Yards, Indianapolis. Lafayette KENNETT, MURRAY & CO.— Union Stock Yards. IOWA Sioux City HEFNER BRO.S. & KLOEK. BALDWIN. KITSELMAN & DONOHUE, J. J. TIMMEL RICE BROTHERS. CLAY, ROBINSON & CO 442 THE PACKERS' ENCYCLOPEDIA MIDWEST LIVE STO COM. CO. IOWA COMMISSION CO. HERMAN & McGLAUELIN. STEELE-SIMAN & CO. FITZSIMMONS-PIERCE- FRICK COMMISSION CO HUDSON-GIBBS COMMIS- SION CO. LONG & HANSEN. SWANSON, GILMORE & WALSH. WAGNER. GARRISON & ABBOTT. - WAITT & LAKE COM. CO. BIRMINGHAM, E. H. All Stock Yards, Sioux Ci CK FRANK E. SCOTT COMMIS- SION CO. FLYNN COMMISSION CO. GEORGE M. VICKERS COM- MISSION CO. OILMAN COMMISSION CO. HIGGINS SHEEP COMMIS- SION CO. INGWERSEN BROS. LEE LIVE STOCK COMMIS- SION CO. LYNCH & GAMET. ROSENBAUM BROS. & CO. SIOUX CITY LIVE STOCK COMMISSION CO. WOOD BROS. & CO. ty, Iowa. KANSAS Wichita FLINT HILLS LIVE STOCK COMMISSION CO.— 47 Live Stock Exchange Bldg. Partnership. STUART, C. A., LIVE STOCK COMMISSION COMPANY— Union Stock Yards. SWANFELKT, E. S.— Wichita Union Stock Yards. KENTUCKY Louisville COLLINS, RUSSELL. BAILEY WATKINS, CARRUTHERS & & CO. CO. HENRY KNIGHT & SON, INC. KENNETT. P. C, & SON. BOWLES, T. T. GARRIOTT, T. L., & CO. ROGERS & CO. All Exchange Building, Bourbon Stock Yards. MARYLAND Baltimore SUNDHEIMER, S.— 2423 Madison Ave. MICHIGAN Detroit SANDEL. STACY, BEADLE & JOHNSON, PRINCE. HAM- GREEN MOND & HALL. BISHOP, HOLMES, HAM- BRESNAHAN & SONS. T. MOND & JACKSON. KENNETT, MURRAY & CO- LINA. All Detroit Stock Yards. MISSOURI Kansas City SCHWARTZ, BOLEN & CO. RICE & KIRK. CRIDER BROS. COM. CO. FREED ORDER BUYING CO. CALLAHAN, J. B. BALLING. GRAYBILL & STEPHENSON. CLATTERBUCK, WILSON & M K & T. COMMISSION CO. LANGFORD. CHERRY-TILDEN LIVE GOODSON GREEN & CO. STOCK COMMISSION CO. L. LEVY. Wf LIVESTOCK ORDER BUYERS 443 CURTIS & WRIGHT. RECORD ORDER BUYING CO ROBINSON-HOOVER COM. GEORGE W. SEARLS CO. H. M. SPARROW. BOWLES LIVE STOCK COM. H. STEINFELS & CO CO. H. C. WILLIAMS. All Live Stock Exchange Bldg., Kansas City Stock Yards. St. Joseph WOOD LIVE STOCK COM. CO. VALLERY-BAKER-JACKSON- HOLTMAN. J. W. JORDON AUSTIN-HAMILL-DIXON MORLOCK, W. H LIVE STOCK COMMISSION JONES, C. H CO. ROUNDTREE, W. R. CLAY ROBINSON & COM- TRIPLETT & SON PANY. TAMES STROCK. GREAT WESTERN LIVE TRAMP, CHAS STOCK COMMISSION CO. HRENCHIR BROS WHEELER & SONS. AIKENS J V VENCILL & SON.' NEBRASKA Omaha J. W. MURPHY. DONAHUE-RANDALL & CO FRANK ANDERSON & SON. JOHN HARVEY & CO ROBERTS BROS. & ROSE. ALLEN DUDLEY & CO LAIRD LIVE STOCK COM-J. H. LAWRENCE MISSION CO. BYER BROS. & CO GEO. M. WOOD SHEEP COM- LLOYD McADAMS MISSION CO. SWARTZ & COMPANY. All Live Stock Exchange Bldg., Stock Yards Station. NEW JERSEY Jersey City MYERS & HOUSEMAN— Jersey City Stock Yards. Newark CANFIELD COMMISSION COMPANY— 32 Plane St., Newark Stock Yards. NEW YORK New York McCABE, DREELAN & McCABE— 312 West 60th St. Buffalo GEORGE C. EIRICK. DUNNING & STEVENS INC STACY, BEMENT & BEADLE, SADLER, RORICK & CO ^ INC. MEEKS, BOREN & MILLER J. A. GRUNDTISCH. SWOPE. HUGHES, WALTZ & LAMBERT CANNON. BENSTEAD vv/^i.xz. o^ ZIMA/[ER BROS. RICE & WHALEY CO JOHNSTON, E. E. DALTON MEEKS CO ' FORD & HOLLOWAY. IMHOFF COMMISSION CO CLAY, ROBINSON & CO. WINDSOR BROS All Live Stock Exchange Bldg., East Buffalo. 444 THE PACKERS' ENCYCLOPEDIA OHIO Cincinnati KENNETT, COLINA & CO.— Union Stock Yards. Cleveland BENSTEAD, BRYANS & CO. SHIPPERS COMMISSION CO. BOWER & BOWER. GREENE, EMBRY CO. NATIONAL LIVE STOCK MEEKS, BOREN & THOMP- COMMISSION CO. SON. All Cleveland Union Stock Yards. Dayton GREENE, EMBRY & PETERSON COMMISSION CO.— Union Stock Yards. - McLEAN & COMPANY, Union Stock Yards. OKLAHOMA Oklahoma City LIBERTY LIVE STOCK COM- SCANNELL-SLITT COMMIS- MISSION CO. SION CO. BARFOOT-VINSON COMMIS- STRIBLING COMMISSION CO. ^ SION CO. TATE-INGRAM LIVE STOCK ^^^^l?J.^^^^VJ^r^^^^^^^^ COMMISSION CO. T7xVr^T Tcu T Kt5x> ^^'atattc WITH ERSPOO N-McMULLEN SK3N CO COMMIS- LIVE STOCK COMMISSION FUSON COMMISSION CO. t^^?' c attmt^t^pc: a rn HEALY & COMPANY. T. B. SAUNDERS & CO. MALOY COMMISSION CO. W. H. MAY. NATIONAL LIVE STOCK HUGO KAPF. COMMISSION CO. WRIGHT, R. O. OKLAHOMA LIVE STOCK CASH, JAMES. COMMISSION CO. T ACKEY & PRYOR. All Exchange Bldg., National Stock Yards. PENNSYLVANIA Pittsburgh WILLIAM A. MERRITT— Exchange Bldg.. U. S. Yards. UNION LIVE STOCK COMPANY, U. S. Yards. REEVES, R. R., & CO.— 1210 Esplanade St. Lancaster MYERS, HOUSEMAN, RICE & KNOX, R. N. WHALEY. MUSSER. H. C. L. D. HIMMELBERGER. MINNICH & MYERS. J. H. & ELIAS STAUFFER. BUSH & BRUBAKER. H. H. SNAVELY. HOMSHER BROS. LIED, WM. All Union Stock Yards. Philadelphia HOLMES & CLARK. JOHN GARTLAND. PHILADELPHIA SHEEP CO. LAMAR HUTTON. LENAHAN. SMYTH & CO. HENRICKSON & CO., J. E. THEO. B. LANDIS. COULBOURN & NOBLE. B. F. BEAR. RICE, C. J. CHRISTY & COMPANY. GROSS, C, & BROTHER. HEILBRON & LOEB. MONK, ARTHUR. All West Philadelphia Stock Yards. LIVESTOCK ORDER BUYERS 445 SOUTH DAKOTA Sioux Falls SAVAGE, E. W., & CO. TRI-STATE FARMERS COM- BIG SIOUX COMMISSION CO. MISSION CO. COOLEY, B. H. All Live Stock Exchange Bldg., Stock Yards. TENNESSEE Nashville MURRAY, F. L., & COMPANY— U. S. Yards. KENNETT, P. C, & SON— U. S. Yards, 900 Second Ave., North. BURNETT-WILSON-LA CROIS CO.— South Memphis Stock Yards. WASHINGTON Spokane OVERMAN, A. V., & COM- HISLOP SHEEP COMPANY. PANY. CONDON COMMISSION COM- MURPHY, P. W., COMMIS- PANY. SION CO. PRIEST, ED. All Spokane Union Stock Yards. WEST VIRGINIA Wheeling TAVINER, RAY— Union Stock Yards. PATTERSON, B. B.— Union Stock Yards. SAX BROS.^Union Stock Yards. WISCONSIN Milwaukee BOOTH & McDERMOTT. KANE. STRAUSS & WINKELE- BRUEMMER, J. P., & SON. MANN. CLOUGH-COOK & CO. MORRIS, BEGEL. HOLMES & ROBINSON, INC. ISAAC, SIMON. SPENCER, L., & COMPANY. TERWILLEGER. L. VAN NORMAN, G. B., & CO. All Milwaukee Stock Yards. L THE Established In 1889 Accepted at home and abroad as the authoritative source of information on all matters pertaining to the Meat Packing and Allied Industries. Official publication of the Institute of American Meat Packers and other trade associations. Executives, officials, department heads, superintendents, foremen, branch house managers and salesmen are able to keep closely in touch with the various activ- ities of the industry by reading THE NATIONAL PROVISIONER every week. If you are not a subscriber, do not miss another issue. If there is anything you want to know about that you do not find in "The Packers' Encyclopedia," write to THE NATIONAL PROVISIONER Old Colony Bldg. CHICAGO 15 Park Row NEW YORK Subscription in the U. S., $3.00. Canada, $4.00. Foreign, $5.00 per year 447 Mr. American Meat Packer! Are you affiliated with the one trade organization representing the Meat Packing industr}'? If not, you should know of our work and the benefits that come from such a membership. OBJECTS OF THE ORGANIZATION The Institute of American Meat Packers is an incorporated national organization composed of hun- dreds of packers located throughout the United State?, Canada and foreign countries. The Institute is or- ganized — a. to secure co-operation among the meat packers of the United States in lawfully furthering and protecting the interests and general welfare of the industry; b. to afiford a means of co-operation with the federal and state governments in all mat- ters of general concern to the industry; c. to promote and foster domestic and for- eign trade in American meat products ; d. to promote the mutual improvement of its members and the study of the arts and sciences connected with the meat-packing industry ; e. to inform and interest the American public as to the economic worth of the meat- packing industry ; /. to encourage co-operation with live stock producers and distributors of meat-food products. HOW THE ORGANIZATION FUNCTIONS The work of the Institute is largely handled under the guidance of committees appointed to consider, in- vestigate and report on matters referred to them. The 448 following is a partial list of permanent committees and new ones are appointed from time to time : Committee on Eradication of Live Stock Diseases. Committee on Foreign Relations and Trade Committee on Improved Live Stock Breeding Committee on Industrial Relations Committee on Live Stock Shipping Losses. Committee on Local Deliveries. Committee on Nutrition. Committee on Packing House Practice Committee on Public Relations. Committee on Soft and Oily Hogs Committee on Standardized Accounting Committee on Standardized Containers" Committee to Confer with Government Officials Committee to Confer with Live Stock Producers' i^S)dSons "^'^^ ^^^^" Dealers and Trade Finance Committee. Legal Corilmittee. Traffic Committee. effici Meirubership in these committees is a recognition of emciency in a particular line of work. Only "the ^no. capable men are selected. WASHINGTON SERVICE With an efficiently managed Washington office all matters are promptly handled at a minimum of ex- pense. With the industry practically controlled under tederal laws this represents a tremendous advantage to members located throughout the country. WE INVITE INVESTIGATION We take pride in the work we have accomplished and look forward to even greater success. We invite careful investigation, and welcome inquiries from members as well as non-members. Our dues are low and are the smallest thing about the organization. Let us send you an application blank. Institute of American Meat Packers 509 South Wabash Ave., Chicago, IlHnois. 449 N every community, one industry and one company is the acknowledged leader because of its integrity, its fair dealing, its progressiveness and because of invariably satisfactory service and high quality mer- chandise. It is the aim of Allied Packers Incorporated to occupy this position in the meat food in- dustry, and we are striving daily — ^yes, hourly — to maintain a definite, consistent policy which will achieve this ambition. Our plants are modern in every respect and conveniently located to serve you at any point. Chicago — Western Packing & Prov. Co. Detroit— Parker Webb Co. Buffalo — Klinck Packing Co. Wheeling — F. Schenk & Sons Co. Topeka — Chas. Wolff Packing Co. Richmond — W. S. Forbes & Co., Inc. Toronto — Canadian Packing Co. Montreal — Canadian Packing Co. Peterboro — Canadian Packing Co. Hull — Canadian Packing Co. Brantford — Canadian Packing Co. Send in your inquiries. Our Products ivill please you. ALLIED PACKERS I INCORPOI^ArED I General Offices New York Office CHICAGO— 621 Postal Telegraph Bldg. 40 Tenth Avenue 450 Lighthouse Cleanser An Invaluable Aid in The Packing House or Factory Whatever you ask of a cleanser can be done with Lighthouse. It is a high grade scour- ing powder — a com- bination of natural cleansing agents, re- fined and powdered. For removing dirt from tiling, concrete, metal or wood, Lighthouse Cleanser is unexcelled. If you buy it in bulk — by the barrel, as many of our customers do — you'll find it remarkably convenient and economical. The small hand package is very convenient when distributing it to various departments. Prompt delivery from any of our branch houses. Write for prices and information. ARMOUR ^1 COMPANY DEPT. OF SOAP SALES CHICAGO 6357 451 THE CUDAHY PACKING CO. GENERAL OFFICE: 111 WEST MONROE ST. CHICAGO, ILLINOIS, U. S. A. Old Dutch Cleanser Manufacturers and Proprietors of "Old Dutch Cleanser" "Solvene" — A superior soap in shredded form "Puritan" Hams — Bacon — ^Lard — Sausage "White Ribbon" — A choice lard substitute "Rex" Hams — Bacon — Lard — Canned Meats "Sunlight" Butter — Eggs — Margarine "Meadow Grove" Cheese We Solicit Your Inquiries concerning our facilities for supply- ing products for both export and domestic usages. We can furnish anything in beef, pork or mutton, or their by-products, fancy meat and sausage specialties, produce, soaps, glues, glue material, ferti- lizers, hides, skins, pelts, hog hair, wool, bones, industrial oils, hog and beef casings, oleo oil, oleo stock, neutral lard, barreled pork and beef. Puritan Hamsand Bacon Kansas City, Mo. Sioux City, Iowa Memphis, Tenn. Plants and Factories Wichita, Kans. Omaha, Nebr. Toronto, Canada Los Angeles, Cal. Salt Lake City, Utah Calumet, Indiana 452 Members Institute of American Meat Packers Reg. U. S. Pat. Off. Producers of Niagara Hams and Bacon White Rose Pure Refined Lard Complete line of Packing House and Food Products ■ B ■ Exporters of Lard, Canned Meats, Casings and All Foreign Cuts of Meats JACOB DOLD PACKING COMPANY BUFFALO, N. Y. Wichita, Kans. Omaha, Neb. Washington, D. C. Liverpool, Eng. London, Eng. 453 MORRIS Supreme /^N an infinite variety of foods, you will find ^-^ the Yellow and Black label. It always means all that the name implies — Supreme! MORRIS & COMPANY PACKERS ... PROVISIONERS Chicago E. St. Louis St. Joseph Kansas City Omaha Oklahoma City 454 RoHE & Brother 527-543 West 36th Street New York, N. Y. Export Offices: 344 Produce Exchange ESTABLISHED 1857 PORK and BEEF PACKERS Lard Refiners Provisions for Export and Home Trade in Any Desired Package 455 All the world eats meat FUMBAR GERMAN WEST AFRICA. SlauRhtering hereis rather ceremonom but unsani- tary. The gentlemai in the robes of office is a native slaughterer. Others in the picture comprise helpers, cuttomers, and those who hang around the local market in Africa as in less remote places. JERUSALEM. The equivalent of a"car load order"in the Holy Land. CUNSIANTINOPLE. lUKKEY. A youthful meat trader on the way to his father's stall in the Constantinople market. Sanita- tion as a factor in distribution is an unconsidered subject. IIP^MiiMiiaiSf ..«» fanni iH,.t^^Rl Si H REVAL, ESTHONIA. The tem- perature of this Baltic state is favorable to unref rigerated hand- ling in the out-of-doors. The Baltic temperament is accustomed to markets such as this, never hav- ing had the improvements that we take so much for granted. But it is prepared under widely different conditions. Contrast the modern, clean, orderly- Swift & Company packing plant with the unkempt ceremonial butcher of ^A/'est Africa, killing clumsily in the open. Compare the Swift refrigerator cars and branch houses carrying meat, refrigerated and carefully protected,from packing plant to dealer, with the boy in Jerusalem delivering on his shoulder meat that is unprotected from insects, dust and heat. Swift & Company delivers meat products to towns and cities not served by branch houses through a system of car routes. Compare this with the Constantinople pack animal, sweaty and fly-bitten, con- veying the unprotected meats on its back. Look at your own retail dealer's modern service and equipment and compare that with the crude, outdoor market of Esthonia. Consider the meager meat allowances some of these foreign people enjoy, and the 2^4 pounds per week of the average American. Think also of the sort of meat the pictures suggest; compare the quality with that found in such delicate, delicious products as Swift's Premium Ham and Bacon and Swift's Fresh U. S. Inspected Meats. American meat packing, as exemplified in Swift & Company, is both a result of, and a contribution to, civilization. Swift & Company, U. S. A. Founded 1868 456 FOOD PRODUCTS Represent the Highest QuaHty that Choice Ma- terials and Expert Prep- aration can Produce. HAM MARGARINE PEANUT BUTTER BACON PORK SAUSAGE SALAD OIL LARD SUMMER SAUSAGE SLICED BACON SHORTENING BOILED HAMS CANNED MEATS GENERAL OFFICES: CHICAGO, ILL. o9S XoxCd5 MLOUIS Complete Packing House machinery of every description for both large and small plants. Offal machinery and equipment for the recovery of packing House by-products. Canning machinery for every purpose allied to the meat pack- ing industry. Lard pails and cans for both ani- mal and vegetable oil products. Lard machinery, large and small. Complete lard refineries de- signed and manufactured. Sausage casings carefully graded and packed. We are large ex- porters and importers of sausage making materials. Branches: NEW YORK CHICAGO SAN FRANCISCO LIVERPOOL The BRECHT 12th and Cass Ave. "All machinery, tools and the meat packing and 464 yfJusHEDlBbi ISI-LOUIS Equipment Sausage making equipment. Complete sausage kitchens de- signed and manufactured. Oil refining plants for animal and vegetable oils. Oleo machinery for every purpose. Refrigerators and specially 'de- signed cooling rooms for pack- ing plants. Market fixtures including counters, display cases, blocks and meat racks as well as small tools and equipment. COMPANY St. Louis, Mo. e q u i p]m ent used in allied industries" Branches: BUENOS AIRES MADRID SYDNEY SHANGHAI 465 VERYTHING for the sausage maker, meat packer, oil refiner and retail meat market man. THE BRECHT COMPANY has ong been known as the foremost manufacturer of equipment for use in the meat packing and allied industries. Through years of close association with the problems of the trade our Packing House engineers have gained a fund of knowledge which is valuable to YOU. They will be glad to help with your problem. esTABLI iHED 1853 STLOUIS MAIN OFFICES AND FACTORIES, ST. LOUIS, U. S. A. 466 ■DaDBDHDHDBDBGHPATENTEDHDKDIDBGBGflDaDa ■ ° y The y g . D y x\# Jj* v>i« ■ Meat Smoking \ 1 s y 5av^-y Time y ° iSav^^y Labor B n Reduces Cost g y Increases Profits y H - ■ Recognized today as the most ■ ■ perfect method of smoking meat ■ y D ■DHDHDBDBDBDBDB Address BDBDBDBDBDBDBDB ^bobladt0or$otaiion 1807-1809 So. Clark St. CHICAGO, ILL. 467 The Allbright-Nell Co. 5323 South Western Boulevard Chicago, Illinois LEADERS in the manufacture of packing house equipment. ORIGINATORS of the present method of de- hairing hogs by massaging with beaters. INVENTORS of the lard cooling cylinder. WE have maintained the leadership in the manufacture of all equipment necessary for the production of lard, lard compound and the refining of edible oils. ORIGINATORS of Hog Dehairing Machines, Viscera Inspection Tables, Reversible Trolley Conveyors, Lard Cooling Cylinders, Deodor- izing for Fats and Oils, Lard Crackling Flour Process. Some of Our Specialties Filter Presses, Tank Overhead Tracking Sys- Water Evaporator, Fer- ^^^ Baragwanath Baro- tilizer Dryer. • r- ^ c Eldredge Patent Blow-up "^^^"^ Condenser. Soap System for Tankage. Machinery. 468 A Continuous Crackling Press The Anderson Expeller will extract 25 per cent grease from the average hydraulic pressed cracklings. Write for complete information. Manufactured by The V. D. Anderson Co. 1935 W. 96th Street Cleveland Ohio 469 ARCTIC Ice Making and Refrigerating Equipment In Sizes from One to Five Hundred Tons Daily Capacity Write Us for Estimates and Literature The Arctic Ice Machine Co. n„?nT«- OHIO, U. S. A. 470 tific they were HE choice of progressive packing house men - — one experience with a Webster System and nothing else will do. We have convinced the most conservative. Proper nozzles properly applied is the secret of success. Our methods are original and practical — -the product of patient scien- development on a large scale — proven in the manifold uses to which have been put. In 1921 over 100,000 Webster Brine Spray Nozzles at work in the World's largest and most modern packing houses. Vigorous air circulation — without fans — dry ceilings, and quick, thorough chilling mark our systems. Products acquire and hold a finish which cannot be excelled. These results are obtained using weak, high-temperature brine — a combination which reduces shrinkage. Pressures required on Webster Sprays are exceptionally low, ranging from 3 to 9 lbs. — reducing pumping cost. Webster Spray Nozzles — as we apply them — will meet your requirements.' no matter how severe or unusual. We install complete brine spray systems for any service. Our broad experience at your disposal. Why not use it? Summer Sausage Drying — with Webster Air Conditioning Apparatus — can be done at all seasons, and a product unparalleled in color and uniformity assured. We can show you working installations of all sizes. We design, manufacture and install complete air conditioning systems for this purpose, and a variety of others. "THE SUCCESSFUL SYSTEMS ARE WEBSTER SYSTEMS" MONADNOCK BLDG., CHICAGO 471 LAFAYETTE BLDG., PHILA. For Drying or Rendering Triumph Steam Dryers are used both for drying and rendering. The capacity is large and the power and steam consumption low. Nearly looo now in operation. Bartlett & Snow DRYERS comprise thirteen distinctly different types, each of which has a particular field of application. Nearly every drying require- ment can be properly met by one of these thirteen types. The C. O. Bartlett & Snow Co. Cleveland, Ohio, U. S. A. Style S Dryer — one of the thirteen different types. Used for drying tankage and similar materials on large scale. 472 "Niagara Brand" Genuine Double Refined Saltpetre (Nitrate of Potash) and Double Refined Nitrate of Soda Both Complying with all the Requirements of the B. A. I. JC Manufactured by Battelle & Renwick Established 1840 80 Maiden Lane, New York 473 m ■-\'-^^ if 'A m m m THE CASING HOUSE All kinds of SAUSAGE CASINGS carefully cleaned and graded. • BcRf H. Levi & C?r Inc. ESTABLISHiD 1881 NEW yORK CHICAGO LONDON site si,« Site si.*S Site si.*s ■>M ^is «'(^'' sis sivS 474 FILTER -CEI. TRADE MARK REGISTERED U.S. PAJEUT OFFICE A CELITE PRODUCT In the Refining of Lard and Oils Filter-Cel is a very light-weight, highly porous siliceous powder, made from the mineral Celite, and especially prepared for facilitat- ing filtration processes. It is used to advantage in filtration of all kinds of liquids, in conjunction with all types of filters. Process: Filter-Cel is added to the heated oil, in the clay kettle. The mixture is then thoroughly agitated by the paddles or air, and pumped through the filter press in the usual way, returning the oil from the press to the clay kettle until the oil is brilliant and clear. The cloth in the filter press acts as a retaining medium for the Filter-Cel. A porous film of the filter aid is formed on the cloth, which retains and removes completely all of the most finely divided gummy and gluey substances, but allows the clear oil to pass. Application: The Filter-Cel treatment is applied to any raw fat or oil that comes from rendering tanks, expellers or hydraulic presses, such as: Lard, tallow, cotton- seed oil, Unseed oil, kernel oils, peanut oil, corn oil, olive oil and soya bean oil. Keeping Qualities of Final Product: The gummy and gluey impurities, along with the moisture, are completely removed by the Filter-Cel treatment. The medium, therefore, in which the fer- ments propagate best, has been eliminated. The re- sulting product has excellent keeping qualities. Further Information: The services of our technical staff are at the disposal of any one desiring help or information on any filtra- tion problem. We will gladly submit filtered samples, together with complete data on the process. Samples of Filter-Cel for testing and experimental use will be forwarded on request. Celite Products Company Chicago — Monadnock Bldg. New York — 11 Broadway San Francisco — Monadnock Bldg. Boston— 79 Milk St. Buffalo— Mutual Life Bldg. Denver— Symes Bldg. Detroit— Book Bldg. Cincinnati — Union Central Bldg. Cleveland— Bulkley Bldg. Los Angeles— Van Nuys Bldg. Philadelphia— Bulletin Bldg. NewOrleans— Whitney Central Bank Bldg. St. Louis — Railway Exchange Bldg. 475 I The First Tight Oak Barrel Catalog. Ex- ecutives of leading packing concerns have written us personal letters of thanks for this book. The First Trade -Marked Tight Oak Barrel! WHEN a Cleveland Cooper- age Barrel successfully passes the lastofninerigid inspec- tions, then, and not until then, is it branded with the "Triangle C" trade-mark, — a signature to our pledge of unqualified merit. A Text Book for the Cooperage End of the Packing Industry! 32 pages of Barrel Facts. The first book to present in a single volume complete barrel specifications, barrel-buying data and barrel -handling pointers. Careful reading by an executive is virtually certain to result in greater packing economy for you. Gladly given to executives on request. Write. The Cleveland Cooperage Company 2229 W. 61st ST., CLEVELAND, OHIO 476 "Boss" Packing House Equipments Grate and U Hog Dehairers Jerkless Hog Hoists SIMPLESTa^dFaSTEST Most Effective .koEconomical HogDehairingSysteh The Great Winners on Merits "Boss" Meat Cutter Use "Boss" Hog and Beef Killing Sausage and Lard Tanking and Drying Outfits Consult us about equip- ment before building or altering your plant r/ie Cincinnati Butchers' Supply Co. Manufacturers Branch Office 975 Old Colony Bldg. Chicago, 111. Main Office and Factory 1 972-2008 Central Ave. Cincinnati, Ohio 477 The "Dayton" System of Rendering and Drying Tanks (Combination Type) Will give you Quick Results and Uniform Tankage ♦ ♦ Descriptive Bulletin on Request Dayton Beater & Hoist Co. Dayton, Ohio 478 PRESSES for Oleo Press Our Knuckle Joint Oleo Presses have been in use for many years by all the leading manufacturers of Oleo oil in this and other countries. The slow, steady pressure exerted on the material gives re- sults unexcelled both as to quality of product and quantity produced. Tankag-e, Glue Oleo, Crackling, Stearic Acid, Tanneries, etc. Scrap Press Scrap Press Tankage Press We make Scrap Presses of various sizes and with pressures of from 60 tons to 900 tons to meet the requirements of the user. The heavier pressures give surprising results both a to economy of labor and small percentage of grease left in the crackhng. It will pay you to investigate. Our Tankage and Glue Stock Presses are "Stand- ard," and their reputation for excellence established by years of use in both large and small Pack- ing Houses. If you are in- terested in presses for this or any other pur- pose, let us tell you more about them. We also make Pressure Pumps, Accumulators, Operating Valves, Fittings, etc. Tankage Press Dunning & Boschert Press Co.,i nc. 362 West Water St. Established 1872 Syracuse, N. Y. 479 "ENTERPRISE" New Power Choppers — Tinned A'o. 166 Height 37^ inches Length 49 inches Diameter of Hopper 20 inches Diameter of Throat 7 inches Diameter of Plate 8^ inches Extra Heavy Pulleys 28x4^ inches Speed of Pulleys, 200 revolutions per minute. Power 7 to 10 horse. Capacity per hour, 1500 lbs. of Beef cut three times; 3000 Ids. Pork cut twice. Weight of Machine complete, 737 lbs. Double Thickness Belt must be used Greater Capacit.v can be secured by increasing speed of pulleys. This can be done up to 30 per cent without injury to machine. Packed 1 in a crate, weight 1000 lbs. A'o. 1,S6 Fitted with 15 H. P. Motor For Direct or Alternating Current ^'Height, 41 in. Length, 82 in. Width, 36 in. Weight, 3,000 lbs. Cylinder with or without Steam Jacket as desired. The Gears are cut, the smaller one being made of Raw Hide. Capacity Beef (first cutting) 5,000 lbs. per hour Beef (second cutting) 2,500 lbs. per hour Four Plates are furnished with each machine, one fine (J-j-inch holes), one medium (J4-inch holes), one coarse (J^-inch holes) and one Fat (Ij^-inch holes), also three knives and one Fat Knife. Packed 1 in a crate, weight 3,250 lbs. THE ENTERPRISE Mfg. Co. of Pa. Phila., U. S. A. 480 FRICK Ammonia Compressors Vertical Single-acting and Horizontal Double-acting Medium Speed Types. Made in sizes to meet the requirements of the Meat Packing and allied industries. Ask for Catalogs A-g and A-io. Branch Offices and Sales Agents in all principal cities throughout the world 481 Gru endler Heavy Duty Crushers and Pulverizers This machine is especially adapted for crushing and grinding green bones, steamed bones, tankage, manure, acid cake, limestone and various other materials. Write Us for Full Particulars Gruendler equipment is built right, our engineering de- partment has had years of experience in the meat and allied industry field and we are ready to serve you. We also manufacture disintegraters, hammer crushers, shredders and pulverizers for all purposes. Gruendler Patent Crusher & Pulverizer Co. 942 N. Main St. St. Louis, Mo. 482 TYPE B BOILER Made in 6 Sizes The Latest Ham Cootamers The latest ham boilers with the yielding spring pressure attach- ment and, therefore, the only ones that will reduce the shrinkage in boiling. They are cheaper in the end than any boiler on the market. No power-press needed. No string needed for tying ham. No cloth wrapper while boiling the ham. Best quality ham. It cooks in its own juice, thus retaining its flavor and nourishing qualities. Holds together firmly under any conditions. Boilers — -Made of cast aluminum. No rust spots. Always sanitary. Based on simple common sense principles, they can be worked by anybody. Beware of infringements. Infringements will be prosecuted. Write for details to TIb@ Mmm Mmlmr C®irp©iraiftn(0)nn 1762 Westchester Ave. New York City 483 Meat Curing Hogsheads for Any Capaci^ Our facilities are unexcelled for manufacturing hogsheads from strictly genuine quartered white oak, 1 inch thick before dressed for the staves, and white pine or genuine long leaf yellow pine 2 inches thick before dressed for the bottoms. We use standard hooping of five galvanized hoops, 2 inches wide. No. 14 gauge. Standard size is 1500 lbs. capacity, but hogsheads of any capacity less than 1500 lbs., with or without covers, made to special order. We quote prices without obligating our client. The Hauser-Stander Tank Co. "We Win With Quality" Cincinnati, O., U. S. A. 484 HAMLED TANlSK Quality Service HAMLER BOILER & TANK CO. CHICAGO CORRUGATED RES. U.S. PAT. OFFICE FERTILIZER DRYERS 485 1 1 e r c e s Oil Barrels Pork Barrels Half Barrels and Kegs For Domestic and Foreign Trade ♦ Tierces a Specialty Capacity 2,000 Packages per Day. C. G. Hopkins Cooperage Co. Established 190« Joplin, Mo. 486 Lard Presses Sheep Skin Presses Stearic Acid Presses Oleo Presses Taiakage Press Cloth Tankage Racks Tankage Trucks Garbage Presses Fertilizer Presses Hydraulic Pumps Hydraulic Valves Hydraulic Fittings 'For Your Pressing Needs'" H-P-M HYDRAULIC Tankage Presses There is no shoddy material used in the construction of H-P-M Presses. All material and workmanship is of the highest quality. All parts are rigidly inspected and tested. Every press sold under the H-P-M Guarantee. Pressure capacities 15 to 5 00 tons. Single or double transfer car systems. Ask your Jobber about H-P-M products or write direct to factory. The HYDRAULIC PRESS MFG. CO. 45 Lincoln Avenue, Mount Gilead, Ohio BRANCH OFFICES: NEW YORK BUFFALO CLEVELAND SAN FRANCISCO 487 Packers wanting to extend their business to Scandinavian and Baltic Markets are offered the services of Johs. P. Larsen The Danish Oleo Works lo Dortheavej Copenhagen . L DENMARK Packing House Products ' Oleo Oil Oleo Stock Neutral Lard Tallow for Edible and Technical Purposes Vegetable Oils for Margarine Making Cable Address: ' 'N I RAGRAM, ' ' Copenhagen Code: A. B.C. 5th Improved Bank: Kjobenhavns Handelsbank, Copenhagen 488 TANKHOUSE, ABATTOIR RENDERING PLANT PACKING HOUSE Odors eliminated 12% ammonia tankage Can be made from waste hair The MACLACHLAN PROCESS not only cuts odors but saves time and money in the cooking and drying of tankage. It de- creases the amount of retained grease and gives a higher ammonia content. The process can be added to any standard tankhouse layout and re- sults in economies that pay for the installation many times over. For a full description of the MACLACHLAN PROCESS see chapter on tankage. Details of its application to your plant will gladly be sent. Our engineering advice is free. MACLACHLAN REDUCTION PROCESS CO.,inc. 40 RECTOR ST., NEW YORK CITY 489 SPICES HERBS— SEEDS We have- studied the spice requirements of the Meat Packing Trade for many years. Our- long experience, and the fact that we are direct importers and grinders, places us in position where we can serve you best on the entire line of spices, condimental seeds and herbs. We specialize in — Allspice Pepper — Black Caraway Seed Cinnamon Pepper — Red Cardamon Seed Cloves Pepper— White Celery Seed Ginger Sausage Seasonings Coriander Seed Mace Marjoram Powdered Onion Mustard Sage Garlic Nutmegs Savory Saltpetre Paprika Thyme Our spices are carefully sifted and cleaned, and are ground by special improved processes retaining their original pungency and flavor. SAUSAGE SEASONINGS We can supply our own combinations, or will compound goods in conformity with your private formulae. We solicit the opportunity of figuring on your needs, and will be glad to submit samples, prices, etc. Mccormick & co., inc. Spice Importers and Grinders BALTIMORE, U. S. A. 490 Mechanical PACKING HOUSE MACHINERY and EQUIPMENT In almost every civilized country in the world "Mechanical" machinery and equipment are used, reflecting in their consi«?tent daily service credit that is far greater than words or pictures can describe. We also manufacture special equipment for the Fertilizer, Sausage, Oleomargarine, Creamery, Canning, Lard and Vegetable Oil industries, as well as railway bump- ing posts, boiler and tank work, etc. Our extensive manufacturing and en- gineering facilities are at your service. Let us assist you in solving your equip- ment problems. We invite your inquiries. THE MECHANICAL MFG. CO. Established 1889 Pershing Road and Loomis Street Chicago Products of Quality and Distinction 491 Morrison's Machinery for Butchers, Packers, Renderers, Garbage Reduction and Fertilizer Manufacturers Our Specialty: Combined Rendering and Drying Tanks, for the building up of low grade Tankage for Hog and Poultry Feed, for adding blood and Concen- trated Tank Water by vacuum produc- ing a uniform analysis. They are best for converting garbage into a high grade vegetable feed. Absolutely Sani- tary and Odorless in operation. Per- sonal supervision of all installations is a guarantee of highest results. Horizontal Tankage Dryers, Vertical Tankage Dryers, Crackling Breakers, Cookers, Retidering Tanks, Tank Water Evaporators, Vacuum Pumps, Engines, Boilers, Steam and Vacuum Gauges, Pressure Regulators and Reducing Valves. William G. Morrison 1-3 North Main Street, Dayton, O., U. S. A. — The Loeb Sanitary Catch Basin For Reclaiming Fats from Waste Waters f< Gets the Grease ' * Reduces the free fatty acids to a minimum A scientific, sanitary, practical Catch Basin successfully used in the packing and allied industries Write for descriptive circular NATIONAL SANITARY SERVICE CO. Sanitary Trade Engineers 53 W. Jackson Blvd. CHICAGO, ILLINOIS 493 A CASING INSTITUTION =^====^= guaranteed by =^=^^=:^ A WORLD WIDE REPUTATION for INTEGRITY •^ 45UALITY SEJlVtCE IBijSOLICIT le patron- age bi every sausage manufac- turer who desires casings a little better, than his competitor '^ '^ '^ Oppenheimer Casing Co. 1016-26 W. 36th Street CHICAGO, ILL. Also at ==^^====^==^ New York : London : Toronto : Buenos Aires : Wellington Factories and Agencies throughout the World 494 Conveyors for every purf ose Overhead Tracking Iron Doors and Frames Sanitary Tables Sanitary Trucks Tank Water Evaporators Fertilizer Dryers Machinery Lard Tanks and Kettles Smoke House Equipment Filter Presses Hog Dehairing Machines Packing House and Abattoir Specialties SQUARE FROM END TO END ARE THE HAMS PRODUCED BY THE JORDAN Square Ham Retainer and Ham Boiler "Jordan" SQUARE Ham Retainer and Boiler is the only Retainer that will produce an absolutely square ham from end to end. Above illustration shows design of "Jordan" Retainer, which produces absolute square end ham after cooking. Cover designed in such a manner to properly curve ham and permit the use of a power or hand press to insure solid formed ham. Lever ratchet absolutely cannot become loose, as same catches automatically and holds without the use of spring. Eliminates cloth wrappers while boiling ham. Has no springs to crystallize or weaken. Cooks ham in its own juice, thus retaining all its natural flavor and nourishing qualities. One slice makes two perfect sandwiches. Manufactured in three sises — S to 12 lb. boned and fatted hams Stock No. A-1 12 to 16 lb. boned and fatted hams Stock No. A-2 16 lbs. and over Stock No. A-3 THE PACKERS MACHINERY & EQUIPMENT CO. Manufacturers of • PACKING HOUSE MACHINERY 1400-10 W. 47th St., CHICAGO, 111., U. S. A. Phones Boulevard 1605-6 Baltimore Office, 620 Dennison St. Manufacturers of famous "ECONOMY" Pan Type Viscera Table. "Economy" Rapid Meat Cutter and "Hildebrandt Revolving Smoke House." 495 Patent Casing Co Ch i cago Sole licensed manufacturers of all kinds of Sewed Casings Seived under the M ay Pate nts Granted by the United States-C anada and P r i n c i pal C onntr ies of Europe Patent Casing Co. 617-621 W. 24th Place Chicago, IlL 496 W' ^ Wrapped for ProteSiion Paterson Vegetable Parchment Nearest to Perfection" Established 1885 |;l 9%. U) Incorporated 1891 T/ie Standard for Nearly Forty Tears L: Manufactured Exclusively by The Paterson Parchment Paper Co. Office and Mills Passaic, - New Jersey 497 Standard Results Automatically Assured in > Scalding and > Dehairing Tanks -^ — >^ Cooking Vats and > Retorts > Smoke Houses > Evaporators or any other places where even temperature is essential, if that temperature is controlled by yj^ Thermostat Bulb The Powers Regulator No. 11 Entirely automatic. Reliable. Ac- curate. Can be set for the desired temperature. Easily applied. Put thermostat bulb in liquid to be controlled and valve in steam supply. Used on Hog Scalding and De- hairing Tanks, prevents mutilating or cutting of the skins. Powers Automatic Thermostatic Regulators Adjustment -> Steam Valve -> Thermostatic Motor -> Powers Regulator No. 16 Especially adapted for use in ham cookers, vats and open tanks. It is quickly and easily installed and operated. It relieves your emplo.yee of the duty of constantly testing the tem- perature of the liquid. It saves time and labor and assures abso- lute uniformity in the product. Many of the World's Largest Packers are using Powers Regulation — much to their profit. Let us show you where you can save money, meat, men, and time with Powers Au- tomatic Heat Control. Heat Regulation has been our sole business for over thirty years — our wide ex- perience is freely at your command. THEPDWERSRpLCTIRni R-903— 126 East 44th St., New York 2784 Greenview Ave., Chicago 535 Boston Wharf Bldg., Boston The Canadian Powers Regulator Co., Ltd., Toronto, Ont. (1696) 498 Since the beginning of time, down through all the ages, containers made of wood have been the most satisfactory for the packing of food products. ;PWM €. FIIIICI C©MPArf 408 Commerce Building KANSAS CITY, MO. 1822 So. Clark Street CHICAGO, ILL. 499 Double Refined Nitrate of Soda The same formulas are used with Double Refined Nitrate of Soda as with Salt- peter, except that i6% less Double Re- fined Nitrate of Soda should be used; the reason for this being that 84 parts of nitrate of soda are equivalent to 100 parts of saltpeter. D Complies with Write for Prices B. A. I. Requirements Immediate Deliveries Stauffer Chemical Co. San Francisco Salt Refinery Chauncey, New York San Francisco, Calif. Sales Agent — Edgar R. Adler, 4148 South Halsted St., Chicago, 111. 500 Before You Purchase Your Sausage Machinery be sure to investigate the merits of the New Model "BUFFALO" Silent Meat Cutters "BUFFALO" Meat Mixers "BUFFALO" Sausage Stuffers "BUFFALO" Lard Mixers "BUFFALO" Grindstones "BUFFALO" Spice Mills Kraut Cutters, etc. We specialize on the above machines. They are being used successfully by thousands of sausage makers all over the world. Write for catalog and full particulars John E. Smith's Sons Co. 51 Broadway Buffalo, N. Y. 501 Established 1868 S. OPPENHEIMER & CO Sausage Casings IMPORT EXPORT 96-100 Pearl St. NEW YORK 2700-2706 Wabash Ave. CHICAGO Luisenhof HAMBURG 47-53 St. John St. LONDON 73-77 Boulcott St. WELLINGTON, N. Z. 502 Stedman's Grinding and Screening Macliinery The Disintegrator illustrated is the only machine that will successfully grind Fertilizer and Hog Feed Tankage. Ask for catalog No. 12. Our Hexagon Revolving Screen offers an efficient and economical solution to your screening prob- lems, and particularly for materials of a wet or gummy nature which offer difficulties with other types of Screens. A simple mechani- cal Tapping De- vice keeps the screen clear with- out the employ- ment of labor to clean out clogged materials. The ideal Tankage Screen. Write for bulletin No. 105. Details of tapping device which keeps wire cloth clean. We make a specialty of de- signing Grinding and Screen- ing Plants. Let us have your inquiries. Stedman's Foundry & Machine Works Founded 183/t Aurora, Indiana Atlanta, Ga.: Hurt Bldg., Murphy-Rountree Co., District Sales Representative. 503 A Return of Over 100 Per Cent Annually seems impossible, but we have over 450 Swenson's in packing houses and rendering plants that are get- ting that every year from the tankwater saved in our evapo- rators which are also used for making over 80% of all the glue and beef extract pro- duced in this country. The endorsement of our ideas on construction and design by such companies as Swift, Armour, Cudahy, Wilson, Morris, American Glue Company, U. S. Glue Company, Eastern Tanners Glue Company, etc., and the number of repeat orders from these people is proof enough why our equipment has been adopted as "The Standard" in animal product recovery processes. Over 6,000,000 gallons of tank water are handled in Swenson's every day. Mr. Manager! Can you afford to run this valu- able waste material to the sewer any longer ? Write today for literature and complete data on any problem which interests you. Sales and Engineering Offices: 945 Monadnock Block, Chicago Shops and General OflBces: Harvey, Illinois Cable Address: "Evaporator Chicago," IVeslern Ur\hrt Code 504 Hydraulic Presses for TANKAGE :: LARD :: SCRAPS :: OLEO STEARIC ACID :: LEATHER :: SHEEP- SKIN AND HIDE BALING Belt and Steam-Driven Pumps Valves and Fittings Cotton and Jute Press Cloth Steel and Wood Press Racks D D n Write for catalogue Thomas-Albright Company Goshen, Indiana 505 Spices Seeds Herbs Thomson & Taylor Company Chicago ^^ All Varieties of Sausage Seasonings 506 Union Insulating & Construction Company Great Northern Building, Chicago S. E. McPartlin J. H. Bracken E. S. Main Contractors for Corkboard Insulation for every type of Refrigerated Building Showing insulation and meat rails being applied at the United States Cold Storage Co., Chicago Contractors of Built-in Refrigerators of every type in Hotels, Restaurants, Provision Houses, Hospitals, etc. Cork Board, Insulating As- phalt, Granulated Cork, Min- eral Wool, Insulating Paper, Meat Rails, Scales, Tracking. Celotex Insulating Lumber, espe- cially designed for roof insulation and for the insulation of dwellings, apartments and garages. Celotex may be used in place of sheathing lumber and as a stucco and plaster base. Members of this firm have specialized in Heat and Cold Insulation for Twenty Years n D D Estimates and Sketches cheerfully furnished 507 Quality Capacity Service 1m UNION SALT CO* REriNtPV-CLEVELAND.O. Warehouses 700 Ft. Long Immediate Shipments Carlots Only The Union Salt Company Cleveland, Ohio 508 IDEAL STORAGE VATS For iig^^ ^ ^or Pickling ^^^^^ Curing Don't Give lip in Despair! When you are looking for pickling vats, remember that we can supply them in lots from one to a carload — and we will save you at least 50% on the transaction. Buih of hardwood, bound with eight iron hoops; of 170 gallons capacity; and warranted to pass the U. S. Government inspection. Write us for prices and delivery. United Cooperage Company 1115 FuUcrlon Avenue Chicago, Illinois 509 United States Cold Storage Co. 2IOI W. Pershing Road Chicago Chicago Junction Railway Reasonable Storage Rates and Lowest In- surance Rates on aU Packing House Products. Accurate Control of Temperature — as required from 15 degrees below zero to 50 degrees above. Prompt and efftcient service. Our location is adjacent to the Union Stock Yards. Approved by the Board of Trade and the Chicago Mercantile Exchange Write. Wire or Phone Lafayette 3060 United States Cold Storage Co. Chicago 510 Horizontal Refrigerating Machine Ice Making and Refrigerating Machinery CORLISS AND POPPET Valve Engines Horizontal Ammonia Compressors from 6 Tons to 750 Tons Daily Capacity Our Representatives are at your service to assist you in the selection of equipment which will be best suited for your particular require- ments. Twin Cylinder vertical am- monia compressors from 3^ ton and up. The Vilter Manufacturing Company 893 Clinton Street, Milwaukee, Wis. Branch Offices in all Principal Cities I ertical Tmn Cylinder Refrigerating Machine 511 G. VanGelder & Co. Reguliersgracht iq AMSTERDAM. Holland Importer and Exporter of First Class Selected and Unselected Sheep Casings BRANCHES: Chicago Hamburg 1 18 North Wells Street Grosse Johannisstrasse 15 Cable address: All offices, "CATAI" Codes: A.B.C. 5th and Impr.. A.B.C. 6th Ed. Bentley, Marconi, Western Union, Lieber. 512 The South's ' Largest Packing Corporation The building of the new $2,000,000 plant of the Memphis Packing Corporation, Memphis, Tennessee, marks another great stride in the South's industrial development. The personnel of this modernly equipped plant is composed of men who have had broad experience in other large packing establish- ments of our Country. Their exceptional work with these concerns puts them in the "Expert Class." We are proud to say the officials in charge of the construction work in the Refrigerating Plant of the Memphis Packing Corporation specified Ice-Making & Refrigerating Equipment Absorption and Compression Systems Write for Bulletins HENRY VOGT MACHINE COMPANY Incorporated Louisville, Ky. IngeK^oll- Rand BRANCH OFFICES: AMMONIA COMPRESSOR IS USED IN THE VOGT COMPRESSION SYSTEM NEW YORK, CHICAGO. TULSA, DALLAS MANUFACTURERS OF ICE-MAKING AND REFRIGERATING MA- CHINERY, DROP FORGED STEEL VALVES AND FITTINGS, WATER TUBE AND HORIZONTAL RETURN TUBULAR BOILERS. OIL REFINERY EQUIPMENT 513 Westing house offers a complete line of Specially Designed Motors and. Control for the Packinghouse Other Westinghouse Products for the Packinghouse: Synchronous Motors Motor Generators Turbines — Condensers Transformers Switchboards and Switching Equipments Arc Welding Equipments Electric Baking Ovens Industrial Lighting Space Heaters Westinghouie Electric and t^anufaduring Co. East "Piitihurgh, "Pa. W^^stinghouse il4 Crushers and Grinders for Tankage, Bones, and All By-Products Armour Swift, Morris and hundreds of other meat packers both large and small are using VXilhams Crushers and Grinders because of their large capacity— small horse power requirements — low upkeep expense. They are built in sizes and models to suit every purpose. Big green beef heads, w?th t»ff'A^"ir'' ' Ar^ largest bones in the carcass can be reduced to any fineness with the Williams Mogul Crusher, while smaller bones, tankage and similar materials can be ground with the "Regular," '"No. 7.30," or "Little Giant" type, depending on ierriittfn" ''l"';- ^"Jthermore, each of these types is built in from 4 to 6 slzes^ permitting selection of exactly the proper machine for your use. rWWH*^W ^n^,!:' ^""^ Grinders reduce by the Hinged Hammer Principle invented and developed by our company. This means that tankage need not be screened after leaving the machine, the screen being right in the grinder in the shape of the caLe which holds the material within the grinder until of the proper fineness ^ ' ^rnu^a^J^jJ^-^? "H?"^' ^ ^°- ^2-° ^^^^^Se grinder with air equipment for handling ground material. For conservation of ground goods, economy and cleanliness in nm1/",fn l^" '"'*^°'^- '^'^^^^ ^I ^^"^'^d. If you have a crushi^g^ or grinding problerS put it up to our engineering department. Our one-quarter of a centurv's exDerienS IS your guarantee of satisfaction. Free engineering service and plans ^ experience WRITE TO DEPT. 37. Williams Patent Crusher and Pulverizer Co. 2701-2723 North Broadway U. S. A. Plant and General Offices Chicago Office c. j ■ T,,r. 37 W. Van Buren Street C>t. LOUIS, MlSSOUn Willi Established; 1871 San Francisco Office:: 67 Second Street Wolf, Sayer & Heller Incorporated The Leading Casing House of the World Cleaners, Importers and Exporters of all kinds of Sausage Casings Also Staple Sausage Room Supplies Special Victor Flour Best Seasoning English Breakfast Fancy Pork Sausage Seasoning Concentrated Garlic Colors, Preservatives, Brines, etc. Wolf, Sayer & Heller, Inc Fulton and Peoria Sts., Chicago 437 W. 1 6th St., New York 76 St. Paul St. E., Montreal 7 and 8 Snow Hill, London, E. C. 153 Hereford St., Christchurch, N. Z. 76 Spaldingstr., Hamburg .S16 An Ideal Unit for the Packing House The YORK Semi- Enclosed Vertical Single-Acting Machine with Direct Motor Mounting WHERE electric current is available at a reasonable cost, our Semi-Enclosed Machine, with direct motor mounting, makes a neat, clean and highly economical plant — no belts, no engine or steam lines. The machine occupies a comparatively small floor space. All the power developed bj^ the motor is delivered to the crank-shaft of the machine. These machines are built in sizes from 30 tons refrigerating capacity upwards. Write for detailed information and prices. YORK MANUFACTURING CO. YORK " PENNA. 517 "You get what you give" John W. Hall Webster Building 327 So. La Salle St., Chicago Broker Packing House Products SPECIALTIES: Tallows — Oils — Greases — Tankage — Blood- Liquid Stick — Bone Meals — Bones — Glue and Gelatin Stocks — Pig Skins — Hog Hair — Cracklings — Horns — Hoofs — Cattle Switches Pure Animal Bone Black — Syrups and Sugars for Curing Purposes Chas. D. Kouterick, Mgr. D. Geck, President ^'fi^ ^ ^ "We Serve to Satisfy" BUYERS AND SELLERS OF GLUES TALLOW— GREASE CRACKLING— BLOOD— TANKAGE HIDES— SKINS BONES We're here to produce results and work like "HELEN BLAZES" to get 'em! Wire or write your offerings. D. GECK, Inc. 80 Maiden Lane New York PHONE JOHN 1519 518 Member New York Produce Exchange Philadelphia Commercial Exchange F. C. Rogers Broker Packing House Products Beef and Small Stock Philadelphia New York 267 North Front Street 431 West 14th Street Charles A. Streets Engineers Building CI e V e 1 and, Ohio Broker Packing House Products Green and Cured Meats Lard, Tallow, Greases, Oils Fertilizer Materials Codes: Cross, Yopp, Robinson 519 Packers -Renderers Animal Inedible By- Products Buyers Tallow Grease Cracklings Bones Hoofs Hair Tankage Blood Stick Hides Skins Gluestock Manufacturers Darling & Company Union Stock Yards, Chicago 520 TOPICAL INDEX (Need for extended or cross references to subjects in this Packers' Encyclopedia is not so great as in many worlts of this character, because the arrangement of the text is itself in topical form. The subjects are treated in the order in which they come in packinghouse opei'ations, and most details are easily located for that reason.) Accounting, packinghouse costs and 182-195 Animal glands 167 Ammonia in tankage, calculating 138 B Bacon, curing 91-97 Backs, English rib. 87 Backs, English short clear 87 Bacon hogs 65 Back-packing pork cuts 94 Backs, rib 85 Backs, rough 85 Backs, short clear 85 Backs, short fat 85 Beef animals, grading of 3 Beef, baby 3 Beef casings, handling and grad- ing: rounds 43-45 middles 45-46 bungs 46-47 weasands 47-48 bladders 48 calf bladders 48 Beef boning 29-30 Beef, boneless, compared to car- cass cuts 32 Beef breeds described 1 Beef, carcass cuts, Chicago style 30 Beef coolers, temperatures in.... 24 Beef, curing barrelled 3f Beef, curing of corned 166 Beef, edible offal or fancy meats 41 Beef extract, manufacture of... 49-52 Beef, grading carcass. .'. 24 Beef, handling for export 28 Beef hearts 41 Beef, loading in cars 25, 26, 27 Beef livers 41 Beef, manufacture of dried 37 Beef, mess 37 Beef offal, handling edible: head 38 viscera 38-39 liver 39 pluck 39 paunch 39 inedible offal 40 feet 40 Beef ox tails 41 Beef, plate 36 Beef, ribbing 25 Beef tongues 41 Beef tripe 41 Beef shrinkage 24 Beef slavightering operations: driving to knocking pen 10 knocking 11 shackling 11 sticking, regular 13 heading 14 foot skinning 14 leg breaking 14 ripping open 14 raising gullet 14 floorsman 15 breastbone sawer 15 aitch bone opening 15 fell cutting 15 rumping 17 bung dropping 17 tail ripping 17 aitch bone sawing 17 fell pulling and beating 17 backing 17 clearing out 17 hide dropping 17 gutting 19 tail sawing • .. 19 521 522 TOPICAL INDEX splitting 19 neck splitting 19 scribe sawing 19 Beef, wholesale cuts 35 Beef, wrapping for shipment 29 Beef yields in boning a carcass.. 31 Beef yields in cutting 33 Beef yields per cent from various grades 8 Bellies, clear 83 Bellies, clear, square cut and seedless 83 Bellies, English 85 Bellies, rib 83 Bleaching vegetable oils 211 Blood per head, calculating weight of 136 Blood, cooking and pressing. .135, 136 Blood and tankage yields 135 Bones, horns and hoofs 143 Bones, steamed 136, 137 Boning beef 29, 30 Borax, use in curing meats 92 Boxes for dry salt meats 89 Brine calculating table 96, 97 Brine systems, various 202 Butcher hogs 65 Butts, jowl 85 By-products, chemical analysis of inedible 137 By-products, cost and return on. 146 By-product yield of 1,000-lb. steer 8 C Calf skins, curing 62 Calves, blood and tankage yields from 125 Calves, dressing of veal 125 Casings, calves and yearlings... 125 Casings, handling and grading beer- 43-49 Casings, hog 115 Casings, sheep 125 Canned soups, formulas for 164 Canning meats, methods of 163 Catch basins 144 Caul-dressing sheep and lambs. 123 Cattle, breeds of 1 Cattle, dressing percentages of . . 8 Cattle, dual purpose ^ Cattle, figuring costs on 186 Cattle-dressing gang, labor sched- ule of 20-21 Cattle, market classes and grades of 3, 5, 6 Cattle switches, curing 61 Chemistry, packinghouse ....169-181 Compound lard, manufacture of 214-216 Construction of packing plants. . 196-199 Cooking rendering tanks 127 Coolers, air circulation in 203 Costs and accounting, packing- house 182-195 Costs on cattle, figuring 186 Costs on hogs, figuring 189 Corned beef, short cure for 166 Costs, "opportunity" 192 Cured meats, calculating weights of 95 Cured meats, drainage allowance on yi> Cured meats, overhauling dry salt 93 Cured meats, overhauling pickle. 93 Curing ages for meats 94 Curing, dry salt 93 Curing, formulas for dry sugar. . 93 Curing materials, chemical tests of 178-181 Curing ineats for export 93 Curing periods for pork cuts.... 95 Curing pork cuts 91-97 Curing temperatures for pork cuts 93 D Deodorizing vegetable oils 213 Departmentization of packing business 190 Digester tankage or hog feed. 138-139 Dry sausage 156 Dry salt meats, regulations for... 83 English meats in borax, packing 94 Feeds, specifications for animal.. 136 Peet, handling cattle 40 Fertilizer materials, che m i c a 1 tests of 170 Fuller's earth for refining lard.. 107 G Gallstones 168 Gas-fired apparatus for smoking ineats 102 Glands, saving and uses of ani- mal 167' TOPICAL INDEX 523 Glue, manufacture of 141-142 Greases, chemical standards for. 129 Grease tests, inedible 130 Green or sweet pickle meats, regxilations for 81 H Hair from cattle ears, uses of... 14 Hair, handling- hog 145 Ham boning and cooking. .. .102, 103 Hams in freezer, carrying 96 Hams, containers for cooking.... 103 Hams, curing 91-97 Hams, long cut 87 Hams, Manchester S7 Hams, shrinkages in cooking. . . . 103 Hams, skinned 81 Hams, South Staffordshire 87 Hams, standard 81 Heads, handling cattle 38 Hide allowance, grubby 61 Hides, building the pack 59 Hides, grading 58 Hide grubbing seasons 6a Hide left on feet, head, etc 61 Hides, salting 59 Hide spread, measuring 62 Hides, taking out of pack 61 Hides, temperatures in pack.... 59 Hides, trimming 59 Hogs, bacon and lard types 63 Hog bladders 117 Hogs, breeds of 63 Hog bungs 116, 117 Hog carcass shrinkages in cooler 76 Hog casings, cleaning, grading, salting and packing 115-118 Hogs in cooler, hanging 76 Hog cooling temperatures 76 Hog coolers, methods of chilling. 76 Hogs, dressing yields of 69-Tl Hog feed or digester tankage. 138, 139 Hogs, figuring costs on 189 Hog hair, handling 145 Hog hoists, types of 75 Hog killing costs 75 Hog killing floor, height of 76 Hog killing operations: shackling 72 sticking 72 bleeding 72 scalding and dehairing 72 heading 73 gutting 73 splitting 73 dressing 75 hanging 75 Hogs, market classes and grades of 65 Hog middles 118 Hog offal or miscellaneous meats, edible 118, 119 Hog products, green, tempera- tures for carrying 76 Hogs, tests on 69-71 Hogs, trade requirements in.... 63 Holding green hog meats 94 Hydrogenation of oils and fats... 218 I Icing refrigerator cars, cost of. . 261 Inedible by-products 127 Inedible hog products, grading. . 128 K Kosher killing 12 L ■ Lambs, market classes of 121 Lambs, tests on killing 124 Lard agitator, use of 107 Lard, butchers' 112 Lard cooling cylinders, types of 108-109 Lard cracklings, method of press- ing Ill Lard crackling flour, uses of . . . . 112 Lard definitions in trading 114 Lard filter press 108 Lard, kettle rendered, ingredients 110 Lard, kettle rendered, chilling... 110 Lard, kettle-rendered, hashing... 110 Lard, kettle-rendered, rendering, ilo Lard, kettle-rendered, settling and filling Ill Lard, kettle-rendered, yields.... Ill Lard manufacture, methods of. . 103-114 Lard, making compound 214-216 Lard, neutral, grades of 112 Lard, neutral, hashing and ren- dering . 112 Lard, neutral, to get quality.... 113 Lard, neutral, yields 113 Lard oil and stearine 113-114 Lard oils and greases 140 Lard operating precautions 114 Lard, prime steam, ingredients for 103 Lard, prime steam, rendering.105-106 Lard, prime steam, cooking. . .105-106 Lard, prime steam, drawing off. . 106 524- TOPICAL INDEX Lard, prime steam, refining or bleaching 107 Lard, prime steam. Altering 108 Lard, prime steam, cooling 108 Lard refining kettles 107 Lard rolls, use of 109 Lard, stiffening of 109 Lard, wet neutral 113 Lard yields from various fats. 109-110 M Margarin, manufacture of 219 Markets, influence on accounting 193 Meat canning 163 Middles, Dublin 87 Mutton fats in oleo products.... 55 N Neatsfoot oil 140-141 Nitrate of soda 92 O Offal, edible hog 118 Offal from sheep killing 123-124 Offal, handling edible beef 38-43 Offal test, butchei' cattle 9 Offal tests, shipping cattle 9 Offal, tests on condemned 131 Oil refining, vegetable 205-214 Oleo fats, yields from 55 Oleo oil, grades of 55 Oleo oil, handling 55 Oleomargarin, making of 219 Oleo products, fats included in.. 52 Oleo products, manufacture of. . . 52 Oleo products, yields of fats for. 56 Oleo stock, seeding process for. . . 54 Oleo stock, pressing 54 Oleo stocks, tests on 56 Oleo stearine, handling 55 P Packing plants, construction of 196-199 Packing plants, location of 195 Pickle, formulas for sweet 92 Pickle, method of making 92 Pickle, pumping 92 Pickle, recovery of after curing meats 95 Pickled meats, uniformity of . . . . 83 Picnics, standard 83 Pig's feet, preparation of 119 Pig's feet, yields from 119 Plates, regular 85 Plates, clear 85 Pork cuts. Board of Trade regu- lations for 79-91 Pork, barrelled 79 mess 79 back 79 extra clear 79 clear 79 clear back 79 fat back 79 ham butt 79 bean 81 jowl 81 clear plate 81 plate 81 shoulder butt 81 clear shoulder 81 loin 81 Pork barrels, specifications for. . 89 Pork cuts, branding 83 Pork cuts, range of weights in trade rules 89 Pork meats, grading of 91 Provision plant, layout of 161 R Refrigerator cars, icing 26, 261 Refrigeration systems, packing- house 200-204 Rendering inedible products 129 S Salt, use in curing meats 91 Saltpeter, use in curing meats... 92 Sausage, drying summer 157 Sausage, emulsion method 148 Sausage factory, arrangement of 161 Sausage formvilas, cooked 154 Sausage formulas, dry or sum- mer 157 Sausage formulas, fresh 149 Sausage formulas, smoked 150 Sausage, general directions for making 147 Sausage, moisture table for 148 Sausage, smoking summer 156 Sausage yields 147 Sawdust used for smoking meats. 102 Scalding tubs, dimensions of.... 75 Screening inedible products 137 Sheep and lambs, market classes of 121 TOPICAL INDEX 525 Sheep killing methods 121-123 Sheep and lambs, styles of dress- ing 123 Sheep carcass yields 124 Sheep casings 125 Sheep, blood and tankage yields from 125 Shipper pigs, method of dressing. 76 Shipper pigs, tests on 77 Shoulders, New Orleans 85 Shoulders, New York 83 Shoulders, regular 85 Shoulders, square 87 Sides, Birmingham 87 Sides, Cumberland 87 Sides, extra short clear 83 Sides, extra short rib 83 Sides, Irish cut 87 Sides, long clear 85 Sides, long rib 87 Sides, short clear 83 Sides, short rib S3 Sides, South Staffordshire 87 Sides, Wiltshire 85 Sides, Yorkshire 87 Smoking, preparing meat for.... 98 Smoking, length of time required for 99 Smoking, hanging meat after... 99 Smokehouses, construction of... 100 Smokehouses, various types of.. 100-101 Smoking meats, materials used in 102 Smoking sweet pickle and dry salt meats 98-102 Sugar, use in curing meats 91 Summer sausage 156 T Tallows and greases; chemical tests of 174 Tallow and grease, refining in- edible 139-140 Tallow grading standards 57 Tallow, products for prime 57 Tallow, raw products for edible. 57 Tallow yield per head 57 Tallow yields, inedible 131 Tankage, blow system for 128 Tankage, deodorizing 127 Tankage, digester or hog feed 138-139 Tankage, drying concentrated.133-134 Tanking hog hair 146 Tank house, inedible 127 Tank house odors, removing .... 127 Tankage method for small plants 134 Tankage, pressing inedible 130 Tankage values, calcvilating 138 Tank water value table 133 Tank water evaporation 131-132 Tankage yields, inedible 130-131 Tierces for pickled meats 89 Tongue, potted 166 Tongues, removing beef 14 V Vegetable margarin, making . . . 219 Vegetable oil refining 205-214 Viscera inspection tables 73 W Wiltshire sides, directions for curing 94 Winter oil, manufacture of.. 216-218 INDEX TO ILLUSTRATIONS Page Beef carcass, standard method of dressing 18 Beef cuts, standard wholesale... 34 Beef forequarter, how to hang in refrigerator 27 Beef killing equipment in large plant 11 Beef killing equipment in small plant 13 Beef killing floor, lay-out of modern IB Beef, market grades of: Choice, good, medium and com- mon steer sides 22 Prime baby beef, good heifer, good cow and good bull sides 23 Canning floor, lay-out of mod- ern meat 165 Cattle business, plan for depart- mentizing 190 Cattle, market classes of: Baby beeve 4 Common cow 4 Common killing steer a Good fat cow 4 Medium beef steer 2 Prime killing steer 2 Coolers, types of overhead bunk- ers in 200-203 Hide, proper lay-out of packer... 60 Hog business, plan for depart- mentizing 191 Hog carcass, domestic cuts.... 70, 78 Page Hog carcass, export cuts 80 Hog killing floor, lay-out of 74 Hogs, market classes and grades of: Choice, good fat, medium butcher 66 Common, skip or rough, rough packing sow 67 Hogs, typical bacon and lard 64 Lambs, market grades of 120 Lard plant, elevation of kettle- rendered Ill Lard refinery, elevation of 104 Offal floor, lay-out of an 42 Oleo plant, elevation of an 53 Oil refinery, elevations of typi- cal vegetable 206, 208, 210, 212 Packing plants, typical lay-outs for 197-199 Pork cuts, Boai-d of Trade regu- lations, domestic and export 82, 84, 86, 88. 90 Sausage factory and provision plant, lay-out of 162 Sheep killing floor, lay-lout of modern 122 Smoke house, circular 100 Smoke house, continuous opera- tion 101 Smoke houses, layouts of 98-99 Slaughterings, chart showing classes of 7 Tank house, elevation of typical. 126 526 INDEX TO ADVERTISEMENTS Air Conditioning Apparatus A.tmospheric Conditioning Corp.. 471 Architects and Engineers Anders & Reimers 45g Chemical & Engineering Co 459 Henschien & McLaren 460 Boilers Hamler Boiler & Tank Co 485 Mechanical Manufacturing Co... 491 Morrison. Wm. G 492 Vogt Machine Co., Henry 513 518 518 Brokers Geek, Inc., D Hall, John W Johs. P. Larsen, Copenhagen... Rogers, F. C g^g Streets, Chas. A 519 Casings Berth. Levi & Co., Inc.. 474 Brecht Co., The 463-466 Oppenheimer Casing Co 494 Oppenheimer & Co., S 502 Patent Casing Co " .' 495 Van Gelder & Co., G ..[[ 512 Wolf. Sayer & Heller, Inc.!^!!!! 516 Catch Basins National Sanitary Service Co 493 Chemicals Battelle & Renwick 473 San Francisco Salt Refinery . 500 Chemists Chemical & Engineering Co 459 Cleaning IVIaterials Armour & Company 45I Cudahy Packing Co 452 Cold Storage United States Cold Storage Co.. 510 Cooperage— Lard Tubs, Barrels, Kegs, Etc. Cleveland Cooperage Co 476 Hauser-Stander Tank Co., The.. 484 Hopkins Cooperage Co., C. G 486 Price Co., Edwin C [[ 499 United Cooperage Co 509 Crackling Presses Anderson Co., The V. D 469 Dunning & Boschert Press Co... 479 Hydraulic Press Mfg. Co ] 487 Crushing and Grinding Machinery Gruendler Patent Crusher & Pulv. Co. 482 Stedman's Foundry & Machine Works 5Q3 Williams Patent Crusher & P"I^- Co 515 Curing Mate.'-ials Battelle & Renwick 473 San Francisco Salt Refinery 500 Union Salt Co 5Qg Dryers and Tanks Allbright-Nell Co., The 468 Bartlett & Snow Co., The C. O ' 472 Brecht Co., The 463-466 Cmcinnati Butchers' Supply Co.. 477 Dayton Beater & Hoist Co 478 Hamler Boiler & Tank Co 485 Mechanical Manufacturing Co 491 Morrison, Wm. G 492 Electric Motors & Packinghouse Equipment Westinghouse Electric & Mfg. Co. 514 Evaporators Allbright-Nell Co., The 468 Morrison, Wm. G ' 492 Swenson Evaporator Co 504 Ham containers Ham Boiler Corporation, The... 483 Packers Machinery & Equip Co.. The 495 528 INDEX TO ADVERTISEMENTS Hot Water Regulators Powers Regulator Co., The 498 Insulation Material Union Insulating & Construction Co 507 Insurance Rollins Burdick Hunter Co 461 Lard and Oil Filtration Celite Products Co 475 Meat Curing Hogsheads and Vats Hauser-Stander Tank Co., The.. 484 United Cooperage Co 509 IVIeat Packers Allied Packers, Inc 450 Armour & Company 451 Cudahy Packing Co 452 Dold Packing Co., Jacob 453 Morris & Co 454 Rohe & Brother 455 Swift & Company 456 Wilson & Co 457 Motors and Control Apparatus VVestinghouse Electric & Mfg. Co. 514 Oils and Fats Johs. P. Larsen, Copenhagen.... 488 Oil Refining and Margarin Machinery Allbright-Nell Co., The 468 Brecht Co., The 463-466 Mechanical Mfg. Co., The 491 Oil Refining Materials Celite Products Co 475 Packers' Association Institute of American Meat Packers 448, 449 Packinghouse Machinery and Equip- ment Allbright-Nell Co., The 468 Brecht Co., The 463-466 Cincinnati Butchers' Supply Co., The - 477 Hydraulic Press Mfg. Co 487 Maclachlan Reduction Process Co., Inc 489 Mechanical Mfg. Co., The 491 Morrison, Wm. G 492 Packers' Machinery & Equip. Co. 495 Smith's Sons Co., John E 501 Thomas-Albright Co 505 Parchment Paper Paterson Parchment Paper Co., The 497 Presses for Lard, Oils, Acids, Fer- tilizers, Tankage, Etc. Anderson Co., V. D 469 Dunning & Boschert Press Co... 479 Hydraulic Press Mfg. Co., The... 487 Thomas- Albright Co 505 Refrigerating and Ice-Making Machinery Arctic Ice Machine Co 470 Brecht Co., The 463-466 Frick Co 481 Vilter Mfg. Co., The 511 Vogt Machine Co., Henry 513 York Manufacturing Co 517 Refrigeration, Brine Spray Atmospheric Conditioning Corp.. 471 Refrigeration Regulators Powers Regulator Co., The 498 Renderers — Tallow, Oleo Oil, Etc. Johs. P. Larsen, Copenhagen.... 488 Renderers — Inedible By-Products Darling & Co 520 Rendering Equipment Allbright-Nell Co., The 468 Bartlett & Snow Co., The CO.. 472 Brecht Co., The 463-466 Cincinnati Butchers' Supply Co., The 477 Dayton Beater & Hoist Co 478 Hamler Boiler & Tank Co 485 Maclachlan Reduction Process Co. 489 Mechanical Mfg. Co., The 491 Morrison, Wm. G 492 Salt Union Salt Co 508 Sausage Machinery Brecht Co., The 463-466 Cincinnati Butchers' Supply Co., The 477 Enterprise Manufacturing Co.... 480 Mechanical Manufacturing Co., The 491 Smith's Sons Co., John E 501 Sausage Seasonings McCormick & Co., Inc 490 Thomson & Taylor Co 506 Wolf, Sayer & Heller 516 INDEX TO ADVERTISEMENTS 529 Screening Machinery Stedman's Foundry & Mach. Works 503 Smokehouse Equipment Airoblast Corporation 467 Spices, Herbs, Etc. McCormick & Co., Inc 490 Thomson & Taylor Co 506 Tankage Process Maclachlan Reduction Process Co. 489 Temperature Regulators Powers Regulator Co., The 498 Trade and Market Information The National Provisioner 447, 462 Valves, Gauges, Pumps, Etc. Hydraulic Press Mfg. Co., The.. 487 Morrison, Wm. G 492 Powers Regulator Co., The 498 Thomas- Albright Co 505 Pholo by G. Van Gelder The House of the Butchers' Guild THIS is the famous House of the Butchers' Guild iu Haarlem, Hol- land, built in 1603. It still stands, noted as one of the most beautiful examples of architecture in Europe, and a fine monument to the spirit of the old-time butcher organizations. These guilds, primarily instituted in self-defense, developed into associa- tions to encourage thrift, to make provision for old age and poor and distressed brethren, and to increase the efficiency of the meat trade. Long since passed away, these guilds left a heritage that formed the basis of the development of the meat industry in other lands.