CHAPTER XXIX
DEPARTMENTAL ACCOUNTING
DEPARTMENTAL ACCOUNTING -- EXPENSE ACCOUNTS -- DEPARTMENTS -- PURCHASES -- INVENTORIES -- STORE ACCOUNTS -- LABOR CHARGED TO DEPARTMENTS AND SUB-DIVISIONS -- GENERAL PRINCIPLES.
=Why and How.=--The large packing houses are usually operated on a departmental basis, so that monthly or yearly, a balance can be drawn off showing the profit and loss of each department. There is a great advantage in handling a large business in this manner, for it is probable that while in the aggregate the house is making money, there might be departments that are losing money continuously without being detected unless each one is put on an individual basis.
Each department is made a separate business carrying its proportion of the divisible expenses, buying the raw product and supplies going into the manufacture and receiving credit for all sales effected in the same manner as if owned by an individual and the business conducted at some remote point. The raw material transferred from one department to another is charged. At the end of each period, or weekly, those in charge, put a price on all the different products transferred from one department to another, generally using the market price which could be obtained if sold outside.
This method of analysis frequently shows that the department has lost money. It may develop that some other manufacturer has developed a field wherein he can pay a price for the raw product in excess of its value as used in the department and that it should be sold for cash rather than to use it for manufacturing purposes.
=Expense Account.=--There are a number of expense accounts that are borne upon an allocation, that is, apportioned among several departments, perhaps by percentage of sales, units in use, tonnage or other means devised by the ingenuity of the accountant, all with a view to an equitable division. These embrace, for example, Steam-Expense, which, as its name implies, is the cost of producing steam subdivided into four general uses,--cooking, power, lighting and refrigerating. Each made up of all items going into its cost. This provides a total of four items.
Administrative or Executive Expenses embrace the cost of office, telegraph, telephone, stationery, printing, advertising, insurance, interest and all other items of general expense. There are also some general plant expenses that are itemized for other purposes that may be included in this ledger account, or divided upon some basis and charged to the departmental ledger account.
=Department.=--The parent products are cattle, sheep and hogs. These are subdivided into accounts about as follows:
_Cattle._ _Hogs._ _Sheep._ Beef Fresh Pork Mutton Hides Sweet Pickle Skins Oleo Dry Salt Casings Lard Refining Tallow Sausage Fertilizer Smoke House Bones Tongue Tripe and Pigs Feet Beef Cutting Beef Cellars Veal
Where one subdivision, such as Tongue, embraces several kinds of products, like sheep, beef and pork, it is operated as one department and not further sub-divided. Usually the outside departments are separated so that the departmental results are ascertainable. The divisions are carried on indefinitely depending upon the size of the business.
=Purchases.=--All purchases of every nature that can be charged directly so are distributed from purchase vouchers. The departmental manager and foreman have a direct interest in these and usually look out for all supplies and like expense items.
=Inventories.=--An actual physical inventory is taken at the terminating date of each month or period, making a record of the items of every nature on hand that is a liquid asset and not usually including interests which are charged off as an item of expense.
=Store Account.=--To avoid duplication of purchases of material used, it is usual to have a general store in which these are carried and dispersed to operating departments on order. This store account usually includes the distribution of mechanical labor, such as pipe fitters, carpenters, machinists and labor of similar classes, being charged out to the department requiring their services.
=Labor.=--Plant labor is a large item of the expense of manufacture and one that is controllable within measure by the management. There are certain standards of divisions recognized by practice and for such departments if the business be large it is well to have a weekly analysis and a cost per unit developed. For a lesser business, monthly will serve. This expense item keeps the departmental men on the alert and serve as a basis of distribution of labor for departmental ledger purposes.
A system of labor classification is as follows:
(1) _Cattle Yards._--All labor in the care of cattle from arrival at plant, and delivering into knocking pens.
Includes expense items of caring for cattle, cleaning pens, troughs, feeding and driving.
(2) _Cattle Killing._--All labor on handling cattle from pens and delivering dressed beef to coolers.
Includes all labor expense beginning with knocking cattle and all items of labor involved in the dressing of cattle and all the disposal of parts, as follows:
_Hides_ dropped on floor ready for inspection.
_Beef_ completely dressed, washed, weighed and delivered in the cooler department.
_Casings_, the gut sets delivered on floor ready for collection or passed to chute.
_Tallow fats_ pulled from animal ready for disposal by rough tallow gang.
_Heads and feet_ delivered on floor ready for picking up by rough tallow gang.
_Blood_ passing to reservoir ready for pumping or flowing to fertilizer department.
The killing of cattle cost shall include all labor for washing premises, grinding choppers, filing saws, or mechanic in charge of machinery and equipment other than breakdowns or repairs.
(3) _Rough Tallow Department._--Heads, taken from Killing Department, delivery constituting separation from the animal. Perform all labor of separating heads into various parts and delivery to the receiving department of fats, horns, meats, bones, tongues, all meat parts, washed and in proper merchantable or manufacturing condition.
_Feet_, the picking up of feet and deliver to bone department.
_Casing_, the delivery of the gut sets to the casing department upon the bench where the casings are cleaned and removed.
_Fats_, the collection of all fats from killing floor, casing department or where produced and the delivery to the oleo oil or tallow departments.
_Paunches, etc._, the opening, cleaning and disposal of paunches, reeds, tripe in all their parts.
_Plucks_, the collection of the heart, liver, lungs and the separation into fats, refuse or meats and the disposal of the parts.
(4) _Coolers._--Include expense of chilling beef in chill rooms, spreading for chilling, receiving, chilling and caring for small meats and the labor of packing and shipping to manufacturing departments.
Includes sorting, tagging and loading in cases or on wagons or delivery to cutting department.
(5) _Casing Department._--The expense of removing casing from the entrails and the complete manufacture of rounds, middles, bungs, weasands and bladders whether salted or blown or dried. Complete manufacture includes all work up to and placing in packages and shipping.
(6) _Hides._--The labor involved in taking hides from floor where dropped, inspecting, fleshing, splitting ears, washing, dipping, draining, salting and curing. The taking up, packing, loading and delivery to car, conveyance for shipment.
(7) _Bone Department._--Includes all labor in manufacturing bone products such as horns, hoofs, manufacturing, bone grinding, bone and neatsfoot oils. The collecting and drying of pizzles and sinews, manufacture includes the packing and shipping of all products.
Per ton handled. Sum of weight received and weight shipped.
(8) _Oleo Department._--The expense for manipulating raw fat to make oil, stearin, tierce, pack and ship. Fat is considered as delivered to oleo department when placed in chilling or washing vats. Includes cooperage work occurring in oleo department. The skimming of all catch basins connected with and a part of the oleo department.
(9) _Tallow._--Labor for inspecting, products, filling tanks, cooking, pressing and all other work involved in making tallow or grease. Tallow to be tierced for shipment includes all labor for skimming catch basins and collecting the fats.
(10) _Fertilizer Department._--The collection of tank water and the care including evaporation and returning of skimmed grease to rendering department. The drying, storing, grinding, packing and shipping of tankage. The collection, cooking, pressing, drying, screening, bagging and shipping of blood.
(11) _Hog Killing._--All expense involved in dressing pigs from their receipt in yards to delivery in chill rooms. Including any attention in pens, cleaning pens.
The dressing of pigs completely, including the disposal and disposition of all offal and the delivery of separated offal to rendering tanks or to chill rooms. Include all labor, cleaning department, utensils and equipment. At times this department is separated into a dressing department which performs all labor incidental to dressing the hog, all labor on the heads and entrails being separated into another item.
(12) _Hog Cutting._--To begin with the receipt of pigs at cooler. To cut pigs into various parts and dispose of said parts. Sausage department, lard refinery, rendering department or to curing cellars. Includes packing of any and all cut meats for disposal for sale.
(13) _Pork Trimming Room._--This department takes the fats as delivered to them by the hog cutting gang, performs the trimming and assorting of same, delivering the lean trimmings to the sausage or curing departments, and the bones or fat to the lard tanks.
(14) _Curing Cellars._--The expense for curing, salting, boxing and packing meats, being all labor of every nature involved on the receipt from cutting department to its disposal, as a finished product.
Includes unloading supplies and boxes. Includes all overhauling and any labor involved in curing processes. This department is usually divided into sweet pickle and dry salt sections upon the basis of the meat handled by each--but operated entirely separate.
(15) _Sausage Department._--Expense for manufacturing sausage in all its work from receipt of green meat to its saleable condition boxed, and shipped. Includes smoking, boiled ham, work. This department is at times divided into a manufacturing and shipping department, in which case the manufactured goods are delivered to the packing room.
(16) _Lard Refining._--The expense for handling processing, manufacturing, packing and shipping lard, including all labor used on receipt and care for supplies.
(17) _Smoke House._--The soaking, washing, scrubbing, smoking, inspecting, packing and shipping of all meats, care of houses and all supplies.
(18) _Tripe and Pig Feet._--The receiving of raw tripe from the rough tallow gang, washed ready for use. The cleaning, curing, packing, shipping, pig feet as cut from ham or shoulder and their complete manufacture ready for shipment.
(19) _Beef Curing._--This department takes products as delivered to it, curing and loading same or delivering to next department. The cleaning of ox lips is charged to this department. Also against tongue department for curing, packing and loading tongues.
(20) _Sheep Killing._--To be the complete expense for dressing sheep from their receipt in the pens to delivery to chill rooms; including all occupations, necessary thereto except the disposal of sheep offal and sheep by meats.
(21) _Sheep Tallow._--All labor on sheep other than that described in the preceding paragraph, including disposal to manufacturing departments of all parts and of all meats to the chill rooms. Involving all work on sheep offal other than sheep casing.
=General Principles.=--The following items describe the intent of the instructions.
(22) _Delivery._--Constituted by trucking the product into the department and unloading the trucks or in case mechanical means such as conveyors are provided for delivering from one department to another, delivery is constituted by placing in the conveyor leading to the department.
(23) _Cleaning._--Each department is to keep clean the premises, utensils and equipment used by it in the operating or manufacture.
(24) _Supplies._--Each department is to receive, unload, care for, and be responsible for all packages, such as wrappings, tins, boxes, bags, kits, barrels, tierces, or casks, used for filling with product produced in that department.
(25) _Shipping or Loading._--The item of shipping or loading expense shall be borne by the respective producing departments, upon a pro rata basis.
(26) _Returned Utensils._--Any department using a vehicle for the delivering of the product to another department shall take the vehicle, truck or car back to the originating department.
(27) _Cleaning and Icing Cars._--This department includes all labor of cleaning and icing cars and hooking up same for beef loading. The cleaning of refrigerator boxes being done by this department, a transfer is made against the departments using same on the basis obtained from the relative number of boxes used in each department.
(28) _Steam Expense._--The total labor, cost for taking coal from quantity store alongside boiler room, to and firing boilers and disposal of ash. Includes all boiler cleaning, conveyor attention and labor connected with pumps on water connected with the making of steam. Expense of transportation from ship not included. Expense per ton fuel burned.
(29) _Power Expense._--All labor for engineers, engine watch, oilers, janitors, pumpmen, ammonia or brine piping tenders, electricians or other labor attendant to or used in the production of electrical power, refrigeration, water production on pumping of water or brine.
(30) _Repair Department._--Machinery. In this item are to be included all expense for wages for machinists, blacksmiths, pipe fitters, tin smiths and workers in metal, performing work for repairs for operating departments.
(31) _Carpentry._--In this item, shall be included wages for all carpenters or wood workers and their helpers used in performing work for repairs for operating departments.
(33) _Laborers._--Under this class shall be included the wages of all employes other than those named in the two preceding sections for operating departments.
(34) _Store Department._--In this item is to be included all labor employed in the stores department for disbursing and distributing and the accounts of the repair, carpentry, labor and kindred departments. Items not directly chargeable to operating departments.
TOPICAL INDEX
A
Abattoir Building 15
Absorption Equipment 34
Accounting, Departmental (Chapter XXIX) 453
Acidity of Milk 424 Test for Determining 426
Adopting of Refrigerating System 35
Advantages of Fireproof Construction 28
Advice as to Exhaust Steam 58
Air Circulating 37
Ammonia 30 Compression System, Diagram (Fig. 15) 30 Machines 29 Value, Slime from Intestines has High 204
Animal Feeding 189
Antwerp Back Cut (Fig. 146) 331
Approval of Plans 28
Arrangement of Butterine Factories 422
B
Back, Clear (Fig. 133) 300 Fat, Test on, Converted into Neutral and Prime Steam Lard 344
Backing Hides 100
Backs, Pork (Fig. 122) 286, 325
Bacon Bellies, Smoked Breakfast (Fig. 123) 287 Curing Fancy 317 Hogs 267 Choice (Fig. 111) 270
Balanced Brine System 38
Barrel Pork, Curing 327
Barreled Beef 123, 225 Pork 324
Basement Freezers 88
Beef, Barreled 123, 225 Bladders 213 Bungs 212 Carcasses Being Split and Hung on Trolley, View of, (Fig. 42) 102 Casings, Machines for 214 Description of 208 Chucks (Fig. 48) 122 Cooler, View in, of a Chicago Packing House (Fig. 20) 66 Coolers, Dividing 60 Cuts 116 (Pounds) Average Weight of Straight 118 Domestic 62 Freezing 64 Glass Jar 225 Grading 118, 131 Hams, (Fig. 49) 124 Curing 222 Formulas for Curing 223 Smoked, Shrinkage of 225 Stripping 222 Tests on Smoking Regular 224 Handling 61 Hearts 218 Hides and Tallow, Yield of 107, 108, 111, 113 Hides, Building of Packs 133 Diagram of (Fig. 52) 128 Green 126 Proper Storage for 129 Salting of 132 Shrinkage of 130, 134 Trimming of Green 133 Truck for Carting (Fig. 51) 126 Livers 217 Loading 64 Loins (Fig. 45) 119 Middles 211 Miscellany (Chapter XXIII) 217 Percentage of Various Cuts 115 Plates, Shanks and Flanks 123 Ribbing 63 Ribs (Fig. 46) 120 Rounds, (Fig. 47) 121 Surplus 222 Shanks (Fig. 50) 125 Smoking Dried 370 Spreader, Ordinary (Fig. 40) 100 Spring (Fig. 41) 101 Switches, Salting 133 Tails 218 Tongues 219 Test on Freezing 221 Trimming of 63 Trimmings 225 Weasands 213
Bellies, Curing 316 Pork (Fig. 121) 285
Belly Pork 325 Rib (Fig. 134) 303
Bladders, Beef 213
Blades and Ribs, Cattle 167
Bleaching Kettle 349 Lard 350
Blood 201 and Tankage, Quotations and Values 203 Cooking 202 Handling 202 Pressing 202 Storing 202
Blow-off, Operating the Tank 181
Boiled Ham 397
Boiler Feed Pumps 54 Water, Heating 55
Boilers 59
Boiling Hams, Rules for 398 Shrinkage in 398 Points, Table of 193
Bologna Varnish 396
Bone, Crushed 168 Department (Chapter XIII) 159 Grinding 168 Hard 159 Products 160 Quantity, Conversion Factors of, into Another Term 207 Saw (Fig. 61) 163 Washer Revolving (Fig. 64) 165
Boneless, Ham 393 Pigs Feet 391
Bones, Cutting Sinews and Saving 163 Glue 159 Jaw 162 Shins, Cooking 164 Systems of Drying 167
Box, Surface 174 Cars, Using 6
Boxes and Cooperage (Chapter XXXIII) 440 Specifications for Packing 440 to 448
Breast Sawing 99
Brine, Calcium 73 Chilling 37 Circulation, Gardner “Curtain” System (Fig. 28) 79 Coolers, Types of 38 Methods--Recommendations 38 Pipes, Simple Method of Supporting (Fig. 27) 78 Salt 73 and Spray Systems, Section Showing (Fig. 23) 74 Spray, Arrangement of Piping for 73 System, Balanced 38 Low Temperature 50 vs. Water in Cream Ripener 427
Breakfast Bacon Bellies, Smoked 287
Bruise, Trimming 102
Brush, Fountain (Fig. 43) 104
Bucks (Fig. 82) 235
Build, How to 26
Building, Division of, To avoid Insurance Area 90 Errors in 11 Freezer and Storage, Ground Plan of (Fig. 31) 85
Buildings, Fire Proof 70, 83 Freezer 82 How to Subdivide 88 Location of 83 Permanence of 83 Storage 82
Bung Gut Skins 212
Bungs, Beef 212
Bunker “Curtain” System, Cross Section Cooler (Fig. 30) 82
Bunkers, Chill-Room 82
Business, Character of 12
Butcher Fats 153 Hogs (Fig. 109) 268
Butt, Dry Salt, and Square Cut (Fig. 127) 293
Butterine, (Chapter XXVII) 420 Churn Room for (Fig. 165) 431 Colors of 421 Cost of 438 Emulsion Churn (Fig. 162) 423 Equipment Required for Manufacture of 421 Factories, Arrangement of 422 Formulas for Making 437 Graining or Tempering 432 High Grade 434 Ingredients of 421 Kneading Table (Fig. 167) 434 Low Grade 430 Milk in 425 Origin of 136 Packing 434 Print Cooler for (Fig. 169) 436 Prints, Making (Fig. 166) 433 Quality in 430 Solid Packing Room (Fig. 168) 435 Test Showing Shrinkage and Cost of 438 Testing Milk for 422 Truck (Fig. 163) 423 Utensils, Cleanliness of 435 Working of 433
Butts and Plates 290, 292
By-Products, Concentration Permits Manipulation of 1 Saving 5
C
Calcium Brine 73
Calves (Fig. 92) 245 and Sheep (Chapter XIX) 229 Slaughtering 250
Canvased Meats, Weight of 367 White Wash for 369 Yellow Wash for 369
Canvasing Hams 367
Care of Coolers 67
Carriage for Tracks in Smoke House, Detail of (Fig. 160) 375
Casings, (Chapter XVII) 208 Beef 107, 109, 111, 113 Description of 208 Packages for 214 Clearing of 214 Export 209 Fatting Machine for 210 Hog 214 Inspecting and Measuring 211 Machines for 214 Preparation of, for Summer Sausage 404 Round 208 Selection of Round 209 Small 215 Sausage 382 Temperature of Water for Cleaning 214 Turning and Sliming the 211
Catch Basin 188
Cattle Blades and Ribs 167 Casings 107, 109, 111, 113 Cuttings, Dressing Yields and (Chapter X) 106 Dressing 104 Driving 93 Feet 162 Flooring 99 Head Splitters (Fig. 60) 161 Heading and Skinning (Fig. 37) 96 Heads and Feet 107, 109, 112 Heavy 62 Knocking and Stunning 94 Resting in Pens Before Being Slaughtered (Fig. 34) 93 Skulls and Feet, Test Yield from 166 Slaughtering (Chapter IX) 92 Stunned, Being Hoisted for Sticker (Fig. 36) 95 Stunning, Modern Method of (Fig. 35) 94 Trimmings 107, 109, 111, 113 Washing 103 Yields of 106
Cellar Ceiling Suspension of Pipes 78
Cellars 69 Curing 311
Cereals for Sausage 382
Character of Business 12
Chicago Beef Cuts (Fig. 44) 117
Chicago Cuts, Beef 115
Chilling Fat 138 Hogs 67 Lard 49 Meat 46, 60 Room, The 6 Slaughtered Sheep 238
Chill-Room Bunkers 82 Care of Hogs in 261 Shrinkage of Hogs in 264
Chucks, Beef (Fig. 48) 122
Churn Room for Butterine (Fig. 165) 431
Clarifying Kettles 141
Clean Floors 127
Cleaning Hogs Bodies 259 of Casings 214 Skulls 162 the Evaporators 193
Cleanliness 11 and Collection of Oleo Fats 137 of Butterine Utensils 435
Clear Back (Fig. 133) 300 Tests 301 Long (Figs. 136 and 137) 321, 322
Clearing the Shanks 101
Clears, Short (Figs. 131 and 132) 299, 300
Closed System 40
Coil, Length of 80 Room Systems 37 Rooms 75
Coils, Method of Erecting Pipe 75
Cold Storage House, Section of, Equipped with Spray System (Fig. 22) 72 Test Oil 362
Collecting Grease 191
Color of Butterine 436
Colors of Butterine 421
Commercial Fertilizer 206
Compound, Lard--What It Is 354
Compressor 31
Compressors, Two-Stage 42
Computations, Summary 49
Computing from Unit Basis 34
Concentration and By-products 1
Concentrating Arrangement, Balanced Brine System, Closed Type (Fig. 18) 41
Concrete Columns 84
Condenser 32
Condensing Water 33
Construction, Floor 70 of Spray Systems, Types of 72 Slow Burning 28 Wall 86 Types of 84
Conversion Factors of Bone Quantity into Another Term 207
Conveyors, Dressing 104
Cook Room for Sausage 377
Cooking Blood 202 Feet 164 of Killing Stock 177 Schedule for Various Kinds of Sausage 377 Shin Bones 164 Skulls 162 Steam for 185
Cool Room, Stuffing Sausage in a 400
Cooler Building 17 Diagram (Fig. 11) 23 Cross Section, Bunker “Curtain” System (Fig. 30) 82 End View of: Detail of Pipe Hangers (Fig. 24) 75 for Fresh Sausage 379 Ground Sausage Meats 373 or Expansion Tank 32
Coolers, Care of 67 (Chapter VII) 60
Cooling Room for Sausage 400 Towers 55
Cooperage and Boxes (Chapter XXVIII) 440 Specifications 449 to 450
Copperas 194 in Water to Evaporate 194
Cost of Butterine 438
Cottage Ham 393
Cottonseed Oil 354 Deodorizing 356 Stearine 359
Country Packing House, Ground Plan for (Fig. 8) 20
Cream Ripeners (Fig. 164) 427
Crude Oil, Refining 355
Crushed Bone 168
Cultivating the Milk 429
Cultures, Preparatory 428 Reason for Using, in Milk 426
Cumberland Cut (Fig. 139) 328
Curing Barrel Pork 327 Beef Hams 222 Cellars 311 Dry Salt Meats 321, 323 Fancy Bacon 317 Hams, Time Required for 318 Meats (Chapter XXII) 311 for Sausages 373
“Curtain” System, Gardner 80
Cuts, Beef 116 Average Weight of Straight 118 Chicago Beef (Fig. 44) 117 New York Beef (Natives) 115 of Beef, Percentage of Various 115 Packing House, Beef 116 Philadelphia, Beef 115
Cutter, Oleo Fat 138
Cutting Sinews and Sawing Bones 163 Tanks 178
Cycle, The 33
Cylinder Arrangements 36
D
Defrosting 80
Deodorizing Cottonseed Oil 356 Tank, Section Through Exhaust Head (Fig. 157) 360
Department, Bone 159
Departmental Accounting (Chapter XXIX) 453
Departments, Requirements as to Arrangements of 12
Description of Plants 14
Design 11 Fireproof 27 of Steam Jacketed Surface Box (Fig. 69) 175 Plant 14 Principles of 13 Warehouse 70
Diagram Ammonia Compression System (Fig. 15) 30 Arrangement for String Gang (Fig. 80) 232 Balanced Brine System (Fig. 17) 39 Cooler Building (Fig. 11) 23 Cutting Beef 118 Hydraulic Press with Piping and Pump (Fig. 70) 177 Manufacturing Building (Fig. 10) 22 Slaughtering and Rendering Department (Fig. 9) 21
Digesters 174
Direct Expansion 42 Piping 81
Dividing Beef Coolers 60
Domestic Beef 62 Rounds 209 Sausage (Chapter XXV) 372
Draft, Force 37
Dressing Cattle 104 Conveyors 104 Hogs 254 Sheep by Piece Methods 230 Yields and Cattle Cuttings (Chapter X) 106
Dried Beef, Smoking 370 Sausage (Chapter XXVI) 399
Dry Cured Meats for Sausage 381
Drying Apparatus (Figs. 75 and 76) 405 Bones, Systems of 167 Tankage 204
Dry Room Caution in Handling Sausage 403 Salt Meats 319 Curing 321 Standard Pumping Schedule for Curing 322 Smoking 323 Time Required for Curing 323
Dublin Cut (Fig. 145) 330
Duo-Purpose Compressor, Suction Connection for (Fig. 16) 36
E
Early Methods 1
Economic Factors 4
Economizers 56
Emulsion Churn, Butterine (Fig. 162) 423
Engines, Steam 56
English Meats 327 Salting 328 Shipping Ages for 333
Equipment Absorption 34 Refrigeration 29 Required for Manufacture of Butterine 421
Evaporating Stick, Expense of 199 Tank Water 191
Evaporator, Swenson (Fig. 73) 192
Evaporators, Cleaning the 193
Ewes (Fig. 86) 239
Exhaust Steam 57
Expansion, Direct 42 Tank 32 Valve 32
Expense, Cooking Test and 185 for Drying Tankage 206
Export Casings 209 Packing House (Fig. 14) 27
Export Plant, Deep Water (Fig. 13) 26
Exterior Walls 84
Extra Long Clear (Fig. 137) 322
F
Fan and Ventilation 71
Fat, Chilling 138 Mutton 155
Fats 136 Butcher 153 Grading 149
Fatting Machine for Casings (Fig. 77) 210
Feeding, Animal 189
Feet and Heads, Cattle 107, 109, 112 Cattle 162 Cooking 164
Fell Beating 99 Cutting 99
Fertilizer (Chapter XVI) 201 Commercial 206 Grease in, a Detriment 203 Materials, Mixing 206 State Regulations Applying to 206
Filter Press (Fig. 153) 351 for Lard and Clear Oil (Fig. 158) 361
Fire-proof Buildings 70, 83 Construction, Advantages of 28 Design 27
Fittings, Detail of End Pipes, Showing Different (Fig. 26) 77
Flanks, Shanks and Plates, Beef 123
Floor Area 70 Construction 70
Flooring Cattle 99
Floors, Clean 127
Floors of Hog Cutting Rooms 273
Fly, Skipper 371
Foot Skinning 97
Force Draft 37
Fore-Cooler 61
Formula for Export Hog Tongue Pickle 338 Wilder Ham Pickle 315
Formulas for Curing Beef Hams 223 Making Butterine 437 Sausage 383 to 388, 404 to 419
Fountain Brush (Fig. 43) 104
Freezer and Storage Room, Longitudinal Section of a (Fig. 32) 89 Buildings 82 Requirement 35
Freezer Section, Transverse Section through (Fig. 33) 90 Space 48
Freezers, Basement 88 in Small Plants 36
Freezing Beef 64 Meats 7, 69
Fullers Earth 348 and Lard, Tank, for Mixing 348 Kettle for Small Houses 349
G
Galvanized Sheet Iron Pipes 73
Gardner “Curtain” System of Refrigeration, Plan of (Fig. 29) 81
Gardner’s “Curtain” System for Brine Circulation (Fig. 28) 79
Gate Valve, Tank 174
Glass Jar Beef 225
Glue Bones 159
Government Specifications for Beef or Pork Packages 451
Grading, Beef 118, 131 Fats 149
Graining or Seeding Oil 142 Tempering Butterine 432
Gravity System 20
Grease, Collecting 191 in Fertilizer a Detriment 203 Yield of--Test on Condemned Hogs 186
Greases, Lard Compound and (Chapter XXIII) 340
Grinding Bone 168
Ground Plan of Freezer and Storage Building (Fig. 31) 85 of Small Local Packing House (Fig. 12) 25 for Country Packing House (Fig. 8) 20 for Export Packing House (Fig. 14) 27
Grubs in Hides 132
Gutting 100
H
Ham, Boiled 397 Boneless 393 Cottage 393 Curing Pickle 314 Facing and Cutting 259 Long Cut (Fig. 140) 328 Manchester (Fig. 141) 329 Minced 389 New England or Pressed 389 New Jersey 389 Pump (Fig. 135) 313 Staffordshire (Fig. 142) 329 and their Treatment 312 Beef (Fig. 49) 124 Curing 222 Formulas for Curing 223 Stripping 222 Boneless Rolled (Fig. 115) 276 Canvasing 367 “Italian” 279 Lone Cut (Fig. 116) 277 Cumberland Tests 334 “Manchester” 279 Picnic (Fig. 126) 293 Rules for Boiling 398 Short Cut (Fig. 113 and 114) 274 Shrinkage in Boiling 398 Smoked Dried Beef, Shrinkage of 225 “Stafford” 279 Time Required for Curing 318 Two General Kinds of 275 Wilder 315
Handling Beef 61
Hanging Room for Sausage 406
Hard Bone 159 Short Ribs (Fig. 128) 297
Head Cheese 391
Heading 96 and Skinning Cattle (Fig. 37) 96
Heads and Feet, Cattle 107, 109, 112 Hogs, Stuffed 393
Hearts, Beef 218
Heating Boiler Feed Water 55
Heavy Cattle 62
Hide Dropping, Clearing Out and 101 Truck for Carting Beef (Fig. 51) 126
Hides and Pelts (Chapter XI) 126 Tallow, Beef, Yield of 107, 108, 111, 113 Beef, Building Packs of 133 Diagram of (Fig. 52) 128 Proper Storage for 129 Salting of 132 Scores in 127 Shrinkage of 130, 134 Beef, Trimming of Green 133 Green, Beef 126 Grubs in 132
High Grade Butterine 434
Historical--Pork Packing Industry 251 The Refining of Lard in Packing Houses 340
Hog By-Products 265 Carcasses, Cleaning (Fig. 106) 262 Casings 214 Chill Room Necessities 263 Chilling Room of Large Packing House (Fig. 21) 68 Cutting 266 Room, Floors of 273 Dressing 254 Hoist, Small (Fig. 102) 258 Hoisting 254 Scalding 257 (Fig. 104) 260 Scraping Gang at Work (Fig. 105) 261 Machines 258 Splitting 260 Sticking 256 Washing 261 Yarding 254
Hogs, Bacon 267 Butcher (Fig. 109) 268 or Light Loin 269 Care of, in Chill Room 261 Chilling 67 Choice Bacon 270 Cleaning Body 259 Condemned, Test on--Yield of Grease 186 Drying 261 Hoisting on Revolving Wheel (Fig. 101) 257 Loin 267 Marked 272 Necks, Washing 257 Open-Air Hanging Room for 262 Packing 267, 270 Percentages of Yield from 294 Resting and Cooling (Fig. 100) 256 Scraping by Hand 259 Shrinkage of, in Chill Rooms 264 Slaughtering (Chapter XX) 251 Smooth Heavy (Fig. 108) 267 Special Test on, Mixed 307, 310 Sticking and Bleeding (Fig. 103) 259 Unloading from Car (Fig. 97) 252 Variety and Classes of 266
Hoist, Hog, Small (Fig. 102) 258
Hoisting Hogs 254
Hoof Puller, Hand (Fig. 62) 164 Power (Fig. 63) 164
Hoofs, Removal of 163
Hoop Press (Fig. 150) 347
Horn-Manufactured Articles 160
Horns 160
Hydrogenation of Oils 359
I
Ice Computations 48 Plants 45
Icing Department 17, 24
Ingredients of Butterine 421
Inspecting and Measuring Middle Casings 211
Insulation 86 Lines 91
Insurance Area and Division of Buildings 90
Introductory. The Business of Sausage Making 372
Investment in Pork Packing Industry 252
Isolation and Ventilation Rendering Building 171
“Italian” Hams 279
J
Jaw Bones 162
Jowl--Dry Salt Butts (Fig. 138) 323
K
Kettle, Bleaching 349 for Melting Fats for Oleo Oil (Fig. 54) 139 Rendered Lard 345 Settling, for Oleo Oils (Fig. 55) 141
Kettles, Clarifying or Settling 141
Killing and Cutting Stock 185 Floor, Double Bed, View in Modern Packing House Showing (Fig. 39) 98 Stock, Cooking 177
Kneading Table, Butterine (Fig. 167) 434
Knocking and Stunning Cattle 94
L
Lamb Tongue Tests 249 Tongues 247 and Mutton Chops (Fig. 89) 242 Genuine Spring (Fig. 85) 238
Lambs, (Fig. 88) 241 and Mutton, Shipping (Fig. 87) 240 Spring, Showing Quality (Fig. 84) 237
Lard and Fullers Earth, Tank for Mixing 348 Tallow, Titer in 184 Bleaching 350 Chilling 49 Compound Greases (Chapter XXIII) 340 Country Style 354 Filter Press for (Fig. 158) 361 Grease, Treatment for 362 Kettle Rendered 345 Leaf 260 Leaf, Scraping (Fig. 107) 263 Neutral 341, 343 Oil 359 No. 2 362 Packages 354 Weight of 353 Packing 354 Refining Prime Steam 348 Roll 154 Stoling Cylinder (Fig. 154) 352
Leaf Lard 260 Scraping (Fig. 107) 263 Test on Rendered into Neutral 343
Leather Yields 129
Leg Breaking 97
Live Stock 24 Going to Scale (Fig. 1) 2 Pens 17 Receiving 92
Livers, Beef 217
Loading Beef 64 Facilities 14, 20
Location and Construction (Chapter II) 9 of Buildings 83
Loin, Pork 288
Loins, Beef 118
Long Clears (Fig. 136) 321 Cut Ham (Fig. 140) 328 Sides, Pork (Fig. 120) 283
Low Grade Butterine 430 Temperature Brine System 50
M
Machine, Space per Ton 47
Machinery per Head Killed 47
Machines for Beef Casings 214
Main Cooler 61
“Manchester” Hams 279, 329
Manufactured Articles, Horn 160
Manufacturing Building 19, 24
Meat Chilling 60
Meats, After Smoking, Treatment of 366 Canvased, Weight of 367 White Wash for 369 Yellow Wash for 369 Curing (Chapter XXII) 311 for Sausages 373 English 327 Freezing 7, 69 Fresh, Refrigerator Boxes for Shipment of 451 Naming of 364 Overhauling 316 Sausage, and Handling 372 Smoked, Shrinkage of 367 Wrapping 368 Smoking 364, 365 by Gas 366 Temperatures for 366 Soaking, Before Sending to Smoke House 364 Trolley System for Hanging 367
Mechanical Refrigeration 7 Washer (Fig. 78) 219
Melting Oleo Fats 140
Mess Pork 324
Middle Casings, Inspecting and Measuring 211
Middles, Beef 211
Milk, Acidity of 424 Cultivating the 429 in Butterine 425 not Pasteurized 427 Testing for Butterine 422
Minced Ham 389
Mixing Fertilizer Materials 206
Moderate Size Packing House (Fig. 5) 15
Modern Packing Houses 1
Movement Westward 3
Mutton 67
Mutton and Lamb Chops (Fig. 89) 242 Fat 155 Saddles and Racks (Fig. 90) 243
N
Naming of Meats 364
Natural Ice 46
Neatsfoot Oil 166 Purifiers 168 Storage Tank 168
Necessity for Refrigeration 45
Neck Splitting 103
Neutral Lard 341, 343 Test on Leaf Lard Rendered into 343
New England or Pressed Ham 389 Jersey Ham 389
New York Cuts, Beef (Natives) 115
O
Odorless, Operating 187
Odors and Prevailing Winds 11
Oil, Clear, Filter Press for (Fig. 158) 361 Cold Test 362 Collecting 146 Cottonseed 354 Deodorizing 356 Fats, Tests on 151 House Operation 155 Yields 149 Lard 359 No. 2 362 Neatsfoot 166 Purifiers 168 Storage Tank 168 Pork Sausage in 396 Process for 356 Purifying 165 Receivers 147 Refining Crude 355 Seeding or Graining 143 Selection 155 Skimming the 165 Temperature of, Drawn to Tierce 147 Cottonseed, Deodorizing Tank for (Figs. 155 and 156) 357, 358 Hydrogenation of 359
Oleo Fat Cutter (Fig. 53) 138 Fats 137
Oleo Fats, Cleanliness and Collection of 137 Melting 140 Oil 137 and Stearine (Chapter XII) 136 Yield in 108, 110, 112, 114 Press, Knuckle Type (Fig. 57) 145 Receiver (Fig. 58) 146 Settling Kettle for (Fig. 55) 141 Kettle for Melting Fats for (Fig. 54) 139 Selection and Care of 137 Settling the 140 Scrap, Test on 154 Seeding Truck (Fig. 56) 143 Stock, Press Room and Pressing 144 System 40
Operating Odorless 187
Operation. Oil House 155
Overhauling Meats 316
Overseas Shipments 7
P
Packages, Beef or Pork, Government Specifications for 451 for Beef Casings 214 Lard 354 Weight of 353 Stearine 149
Packer, Stearine (Fig. 59) 148
Packing, Butterine 434 House Cuts, Beef 116 Industry, Growth of, in U. S. 1 Moderate Size (Fig. 5) 15 Small Local (Fig. 12) 25 Houses, Modern (Chapter I) 1 Lard 354 Sausage Materials for Curing 381 Smoked Meats for Shipment 371
Pasteurized Milk 427
Pelts, Hides and (Chapter XI) 126 Sheep 135
Penning Sheep 229
Pens for Hogs and Sheep (Figs. 98 and 99) 253, 255
Permanence of Buildings 83
Philadelphia Cuts, Beef 115
Pickle-Cured Products for Sausage 380 Formula for Export Hog Tongue 338 Wilder Ham 315
Pickle, Ham Curing 314 Making 314 Second 317 Shoulder Meats 316
Pickled Lamb Tongues 248
Picnic Hams (Fig. 126) 293
Pig Feet 335 Snouts 338 Test on 339 Tongues 337 Feet, Boneless 391
Pioneers’ Troubles 6
Pipe Coils, Method of Erecting 75 Hangers, Detail of (Fig. 24) 75 Life of 77 Quantity of 75 Refrigerating, Hung to Ceiling, View of (Fig. 25) 76
Pipes, Brine, Simple Method of Supporting (Fig. 27) 78 Cellar Ceiling Suspension of 78 Galvanized Sheet Iron 73 Showing Fittings, Detail of (Fig. 26) 77
Piping Arrangement for Brine Spray 73 Direct Expansion 81 Ratio of 78 Systems 88
Plan of Gardner “Curtain” System of Refrigeration (Fig. 29) 81
Plans, Approval of 28
Plant, Beef, Sheep and Pork, Exterior View of (Fig. 6) 16 Design (Chapter III) 14
Plants, Description of 14
Plates and Butts, Boston Style 290 (Fig. 125) 292 Shanks and Flanks, Beef 123
Polled-Angus Cattle, Pen Containing Choice (Fig. 4) 5
Pork Backs (Fig. 122) 286, 325
Pork, Barrel, Curing 327 Barreled 324 Bellies (Fig. 121) 285, 325 Building 24 Cuts (Fig. 112) 271, 273 Cuttings (Chapter XXI) 266 House 19 Loins (Fig. 119) 282, 288 Mess 324 Packing Industry--Historical 251 Sausage in Oil 396 Short Ribs (Fig. 118) 282 Shoulders (Fig. 124) 291, 326 Sides (Fig. 117) 278, 280
Power Department 19, 24 Plant Requirement (Chapter VI) 52
Preparatory Cultures 428
Preservatives and the Pure Food Laws 399
Press, Filter (Fig. 153) 151 Hydraulic, Diagram of, with Piping and Pump (Fig. 70) 177 Oleo Oil, Knuckle Type (Fig. 57) 145
Press Room 174 and Pressing Oleo Stock 144 Separation of 171
Pressing Blood 202 Tankage 182 Temperatures of Commodities 361
Principles of Design 13
Print Cooler for Butterine (Fig. 169) 436
Pritch Sticks to Support Animal (Fig. 38) 97
Process for Oil 356
Prod Pole Damage 127
Producing Department 15, 20
Production of Sheep, Increased 229
Products, Bone 160
Pump, Vacuum 193
Pumping Schedule for Curing Dry Salt Meats 322
Pumps for Boiler Feeding 54 Brine 53 Wells 53 Types of 49 Uses of 52
Pure Food Laws and Preservatives 399
Purifiers, Neatsfoot Oil 168
Purifying Oil 165
Q
Quality in Butterine 430
Quantity of Refrigeration to Provide 46
R
Rating of Refrigerating Compressors 35
Recapitulation of Tests on Cutting Pork Sides in Various Manners 304, 307
Receiver 32 Oleo Oil (Fig. 58) 146 Oil 147
Receiving and Discharging Facilities 90 Live Stock 92 Tank 202
Refining Crude Oil 355 Prime Steam Lard 348 Tallow 351
Refrigerating Compressors, Rating of 35
Refrigerating Pipe Hung to Ceiling 76 System, Adopting of 35
Refrigeration 45 Equipment (Chapter IX) 29 Mechanical 7 Necessity for 45 Plan of Gardner “Curtain” System of (Fig. 29) 81 Quantity to Provide 46 Required, Summary of 49 Requirement (Chapter V) 45 Unit Basis of 34
Refrigerator Boxes for Shipment of Fresh Meats 451 Cars, Loading Beef into (Fig. 19) 65 Cars, Using 6
Regular Temperature 61
Regulations, State Applying to Fertilizer 206
Rendering Building 17 Isolation of 171 Department 24 Tank, Detail of Piping Connection 179, 180 Tank, Little Neck 172, 174 Section of 175
Rib Belly, Pork (Fig. 134) 303
Ribbing Beef 63
Ribs and Blades, Cattle 167
Ribs, Beef (Fig. 46) 120, 123 Short (Figs. 128-129-130) 297, 298
Ripeners, Cream (Fig. 164) 427
Ripping and Leg Breaking 97
Rocking Meat With Rocker Knife 404
Rooms Necessary in Butterine Factory 422
Round Casings 208 Selection of 209
Rounds, Beef, (Fig. 47) 121, 123 Domestic 209
Rumping 99
S
Salt 214 Brine 73 Meats, Dry 319 to be Used on Beef Hides 132
Salting English Meats 328
Sausage Casings 382 Cook Room for 377 Cooking Schedules 377 Cooler for Fresh 379 Cooling Room for 400 Department Arrangement 373 Device for Running, into Smoke House (Fig. 159) 374 Domestic (Chapter XXV) 372 Shrinkage of 379 Dried (Chapter XXVI) 399 Dry Cured Meats for 381 Room Treatment of 402 Formulas 383, 388, 404, 419 Grinding and Stuffing Room 374 Hanging Room for Smoked 378 Making, Introductory 372 Materials, Packing for Curing 381 Meats and Handling 372 Cooler for Ground 373 Pickle-Cured Products for 380 Pork, in Oil 396 Stack, Smoke House (Fig. 161) 376 Stuffing, in a Cool Room 400 Summer 399 Preparation of Casings for 404 Shipping Ages for 403 Storage of 403 Temperatures for Smoking 378 Smoke Houses for 374, 401
Saving By-Products 5
Saw, Bone (Fig. 61) 163
Scalding Hogs 257
Scores in Hides, Beef 127
Scrap Vat 142
Scraping Gang, Hog, at Work 261 Hogs by Hand 259 Machines, Hog 258
Scrapple 394
Secondary Cooler 62
Selection and Care of Oleo Oil 137
Seeding or Graining Oil 142
Settling Kettles 141 Oleo Oil 140
Settlings in Bottom of Vats 191
Sewage 10
Shanks and Flanks, Beef Plates 123
Shanks, Beef (Fig. 50) 125
Sheep and Calves (Chapter XIX) 229 Chill Room, View in (Fig. 91) 244 Chilling Slaughtered 238 Dressing 234 by Piece 230 Heads, Comparative Test of 186 Increased Production of 229 Killing and Dressing, String Gang Method of 230 Pelts 135 Penning 229 Ring 230 Round Dress and Lamb Dress Caul on (Fig. 83) 236 Washing, and Its Effect 234
Shipment of Fresh Meats, Refrigerator Boxes for 451
Shipments, Overseas 7
Shipping Ages for English Meats 333
Short Clear, Square (Fig. 149) 333 Clears (Figs. 131 and 132) 299, 300 Rib, Square Export (Fig. 147) 331 Ribs, Hard (Fig. 128) 297 Pork (Fig. 118) 282
Shoulder Meats, Pickle 316
Shoulders, Pork (Fig. 124) 289, 291, 326
Shrinkage of Smoked Meats 367 Domestic Sausage 379 Beef Hides 134 in Boiling Hams 398
Side Meats, Pork 280
Sinews, Cutting, and Saving Bones 163
Skinning and Heading Cattle (Fig. 37) 96
Skipper Fly 371
Skirt Trimming 63, 102
Skulls 161
Slaughtering and Rendering Department 21 Calves 250 Cattle (Chapter IX) 92
Slime from Intestines Has High Ammonia Value 204
Sliming and Turning the Casing 211
Slow Burning Construction 28
Sluice Trough in Butterine Factories 432
Smoke House Carriage, Detail of (Fig. 160) 375 (Chapter XXIV) 364 Device for Running Sausage into (Fig. 159) 374
Smoke House, Sausage Stack, Diagram of (Fig. 161) 376 Soaking Meats Before Sending to 364 Houses for Sausages 374, 401
Smoked Dried Beef Hams, Shrinkage of 225 Meats, Packing for Shipment 371 Meats, Shrinkage of 367 Wrapping 368
Smoking Dried Beef 370 Dry Salt Meats 323 Meats 364, 365 by Gas 366 Temperatures for 366 Temperatures for Sausages 378 Tests on Regular Beef Hams 224 Treatment of Meats after 366
Soaking Meats Before Sending to Smoke House 364
Soil Fertility 189
Solids in Water 195 Preparation of 190
Space, Freezer 48 Losses 84 per ton Machine 47
Spare Ribs (Fig. 127) 293, 326
Specifications for Cooperage 449 to 450 Packing Boxes 440 to 448
Splitters, Cattle Head (Fig. 60) 161
Splitting 101 Cleaver 101
Spray and Brine Salt Systems, Section Showing (Fig. 23) 74
Spray Devices 73 System, Section of Cold Storage House Equipped with (Fig. 22) 72
Spring Beef Spreader (Fig. 41) 101
“Stafford” Hams 279
Staffordshire Hams 329 Side (Fig. 144) 330
“Starter,” The Regular 429
Starters, What Are? 428
State Regulations Applying to Fertilizer 206
Steam Engines 55 Exhaust 57 for Cooking 185
Stearine 147 and Oleo Oil (Chapter XII) 136 and Oleo Oil Yield in 108, 110, 112, 114 Cottonseed 359 Packages 149 Packer (Fig. 59) 148 Storage 148
Stick Drying 26° Baume 195 with Tankage 196 Expense of Evaporating 199 Influence of 203 Quantity Produced 200 Roll, Standard Twin (Fig. 74) 196 Storing 193 Testing 194
Sticking 95 Hogs 256
Stock, Killing and Cutting 185
Stock, Oleo, Press Room and Pressing 144
Storage Buildings 82 of Summer Sausage 403 Proper, for Beef Hides 129 Stearine 148 Tank, Neatsfoot Oil 168
Storage, Warm 91
Storing Blood 202 Stick 193
String Gang Method of Killing and Dressing Sheep 230, 231
Stuffed Hogs Heads 393
Stuffing Sausage in a Cool Room 400
Stunned Cattle Being Hoisted for Sticker (Fig. 36) 95
Sub-divide Building, How to 88
Suction Connection for Duo-Purpose Compressor (Fig. 16) 36
Summer Sausage 399 Preparation of 404 Shipping Ages of 403 Storage of 403
Summary Computations 49 of Refrigeration Required 49
Superheaters 56
Surface Box 174 Steam Jacketed 176 Treatment 182 Boxes, Situation of 174
Sweetbreads 218
Switches, Beef, Salting 134
System, Closed 4 Open 40
T
Table for Tank Water 195 of Boiling Points 193
Tagging and Weighing 64
Tail Sawing 100
Tails, Beef 218
Tallow and Hides, Beef, Yield of 107, 108, 111, 113 Lard, Titer in 184 Refining 351
Tank Blow-Off, Operating 181 Cooler or Expansion 32 Deodorizing, for Cottonseed Oils (Figs. 155, 156) 357, 358 Exhaust Head (Fig. 157) 360 for Mixing Fullers Earth and Lard 348 Gate Valve 174 House Department (Chapter XIV) 170 Design 170 Hazards 173 Section Through 171 Showing Nesting of Tanks (Fig. 67) 173 Tests 186 Receiving 202 Rendering, Detail of Piping Connections 179, 180 Little Neck 172, 174 Section of 175
Tank Water (Chapter XV) 189 Cost of Evaporating 199 Evaporating 191 Produced, Quantity of 199 Table for 195 Testing 191
Tankage 202 and Blood, Quotations and Value 203 Digester 203 Drying 204 Stick with 196 Expense for Drying 206 Pressing 182 Value of 197
Tanks, Cutting 178 Nesting of (Fig. 67) 173 Releasing Pressure from 178
Temperature of Hanging Room for Sausage 400 Regular 61 for Smoking Meats 366 Pressing, of Several Commodities 361
Temperatures, Varying 87
Tempering or Graining Butterine 432
Test, Comparative, of Sheep Heads 186 Cooking and Expense 185 for Determining Acidity of Milk 426 on Back Fat Converted into Neutral and Prime Steam Lard 344 on Condemned Hogs, Yield of Grease 186 Leaf Lard Rendered in Neutral 343 Oleo Scrap 154 Packing Tripe 227 Showing Shrinkage and Cost of Butterine 438 Special, on Mixed Hogs 307, 310 Yield from Cattle Skulls and Feet 166
Testing Milk for Butterine 422 Stick 194 Tank Water 191
Tests, Clear Backs 301 Lamb Tongue 249 Long Cut Hams and Cumberland 334 on Oil Fats 151 Smoking, on regular Beef Hams 224 Tank House 186
Tierce, Temperature of Oil Drawn to 147
Titer in Tallow and Lard 184
Tongues, Beef 219 Test on Freezing 221 Lamb 247
Transverse Section through Freezer Section (Fig. 33) 90
Treatment for Lard Grease 362 of Meats after Smoking 366 Tallow and Lard 183
Trimming of Beef 63 Green Beef Hides 133
Tripe 226 Cost of Production 227 Test on Packing 227
Trolley System for Hanging Meats 367
Truck, Oleo seeding 143 Butterine (Fig. 163) 423
Turning and Sliming the Casing 211
Two-Stage Compressors 42
Types of Pumps 52
U
Union Stock Yards, Chicago 2, 3
Unit Basis, Computing from 35 of Refrigeration 34
Uses of Pumps 52
V
Vacuum Pump 193
Value of Tankage 197
Valve, Expansion 32 Gate Tank 174
Varnish, Bologna 396
Vat, Bottom of, Settlings in 191 Scrap 142
Veal 67 Cuts (Fig. 93) 246 Racks (Fig. 96) 249 Saddles (Figs. 94 and 95) 247, 248
Ventilation 86 Fan and 71
View Illustrating Modern Method of Stunning Cattle (Fig. 35) 94 in Beef Cooler of a Chicago Packing House (Fig. 20) 66 Hog Chilling Room of a Large Packing House in Chicago (Fig. 21) 68 Showing Beef Carcasses Being Split and Hung on Trolley (Fig. 42) 102 Deep Water Export Plant (Fig. 13) 26 Double-Bed Killing Floor in a Modern Slaughter House (Fig. 39) 98
W
Wall Construction 86
Warehouse Design 70
Warehouses (Chapter VIII) 70
Warm Storage 91
Washer, Mechanical (Fig. 78) 219
Washing Cattle 102 Hogs 261 Sheep and Its Effect 234
Water and Sprinkling 92 Condensing 33 Cooling of 138
Water Distribution Systems 54 Supply 10, 53 Temperature for Cleaning Casings 214 vs. Brine in Cream Ripener 427
Weasand, Beef 213 Meat 219
Weighing and Tagging 64
Weight of Canvased Meats 367
Wells 55
Wethers (Fig. 81) 233
White Wash for Canvased Meats 369
Wilder Hams 315 Sirup Curing 316
Wiltshire Side (Fig. 148) 332
Winds, Prevailing 11
Working of Butterine 433
Wrapping Smoked Meats 368
Y
Yankee Ingenuity 2
Yarding Hogs 254
Yellow Wash for Canvased Meats 369
Yield, Percentages of, from Hogs 294, 295, 296
Yields of Cattle (Tables) 106 Oil House 149
Yorkshire Side (Fig. 143) 329
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Transcriber’s Notes
The language used in this e-text is that used in the source document. Inconsistencies and unusual spelling and style have been retained. Differences in wording between lists of subjects, the table of contents and the text have not been rectified. Errors or unclear data in calculations and (table) data have not been corrected except when the source of the error was clear; such corrections are mentioned under Changes made below.
Pages 118-125 and 267-272: the unusual use of quote marks has not been standardised.
Page 224, table: the column “per cent” contains the decimal fraction, not the percentage.
Page 241: reference letters A and B are not visible in the illustration.
Page 289, “Shank cut off above the knee joint ...: the closing quote mark is missing.
Page 419, Seasoning Formula: Saltpetre is mentioned twice (in different quantities) in the source document.
Page 461 ff.: Deviations from the alphabetical order of entries have not been corrected.
Changes made
Illustrations and tables have been moved out of text paragraphs. Footnotes have been moved to directly underneath the paragraph to which they refer.
Some obvious minor typographical and punctuation errors have been corrected silently. In tables, the ditto-symbol has been replaced with the dittoed text and some data have been re-aligned for consistency and legibility. Some tables have been split or otherwise re-arranged for legibility and to fit the available width.
Temperatures (°F and ° F) and densities (°B and ° B) have been standardised to ° F and ° B, dimensions and multiplications to m × n, salt petre and variants to saltpetre.
Page 35: The purchaser must never loose sight ... changed to The purchaser must never lose sight ....
Page 45: ... a preventive or retardent in the propogation ... changed to ... a preventive or retardant in the propagation ....
Page 80: superceding changed to superseding.
Page 155: TEST ON OLIO SCRAP changed to TEST ON OLEO SCRAP.
Page 163: _Cutting Sinews and Saving Bones._ changed to _Cutting Sinews and Sawing Bones._ (changed in Index as well).
Page 168, table Test yield of 1,209 cattle: column header per head Average changed to Average per head.
Page 191: ... to prevent the tankwater from souring ... changed to ... to prevent the tank water from souring ....
Page 199, table RECAPITULATION: 15 per cent depreciation on $10,00 investment changed to 15 per cent depreciation on $10,000 investment.
Page 224, table REGULAR INSIDES FOR SHIPMENT: column headers inserted cf. the other two tables on this page.
Page 362: neatsfood oil changed to neatsfoot oil.
Page 437, table MEDIUM GRADE BUTTERINE, second row: 30,57 changed to 38,57.
Page 441 ff.: For ease of reference, the table headers have been repeated above the split parts of the tables. The tables have been split so, that they may easily be recombined to their full width.