The Modern Packing House

About this eBook

Author

Wilder, F. W. (Fred William), 1853-1906

Title

The modern packing house : A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articles

Original Publication

Chicago: Nickerson & Collins, 1903, copyright 1921.

Credits

deaurider, Harry Lamé and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TS: Technology: Manufactures

Subject

Packing-houses

Category

Text

Project Gutenberg

eBook-No. 73350

Release Date

April 7, 2024

Copyright

Public domain in the USA.

Contents

1. 1.THE MODERN PACKING HOUSE
2. 2.PREFACE.
3. 3.TABLE OF CONTENTS.
4. 4.CHAPTER I. MODERN PACKING HOUSES. — Introduction and Growth. — Concentration. — Early Methods. — Yankee Ingenuity. — Chicago Yards. — Movement Westward. — Economic Factors. — Saving By-Products. — Pioneer’s Troubles. — Using Box Cars. — Using Refrigerator Cars. — The Chilling Room. — Mechanical Refrigeration. — Freezing Meats. — Overseas Shipments.
5. 5.CHAPTER II. LOCATION AND CONSTRUCTION. — Location. — First. — Second. — Water Supply. — Boiler Purposes — Condensing — For Cleaning and Other Purposes — Sewage. — Odors and Prevailing Winds. — Cleanliness. — Design and Errors. — Character of Business. — Requirements. — Principles of Design.
6. 6.CHAPTER III. PLANT DESIGN. — Description of Plants. — Plant No. 1. — Plant No. 2. — Plant No. 3. — Plant No. 4. — How to Build. — Fireproof Design. — Advantages of Fireproof Construction. — Slow Burning Construction. — Approval of Plans.
7. 7.CHAPTER IV REFRIGERATION EQUIPMENT — Mechanical Refrigerating Equipment. — Ammonia Machines. — Ammonia. — Type of Machine Illustrated. — Compressor. — Condenser. — Receiver. — Expansion Valve. — Cooler or Expansion Tank. — The Cycle. — Condensing Water. — Absorption Equipment. — Unit Basis. — Computing From Unit Basis. — How Rated. — Freezer-Requirement. — System to Adopt. — Freezers in Small Plants. — Cylinder Arrangements. — Why Brine Circulation. — Air Circulating. — Force Draft. — Coil Room Systems. — Brine Chilling. — Brine Methods—Recommendation. — Types of Brine Coolers. — Balanced Brine System. — Open System. — Closed System. — Direct Expansion. — Two-Stage Compressors. — Ample Capacity.
8. 8.CHAPTER V. REFRIGERATION REQUIREMENTS. — Refrigeration. — Necessities. — Ice Plants. — Natural Ice. — Chilling. — Quantity of Refrigeration to Provide. — Space Per Ton Machine. — Machinery Per Head. — For Cooled Meats. — Freezer Space. — Ice Computations. — Chilling Lard. — Summary—Computations. — Low Temperature Brine System. — Preference Reasons.
9. 9.CHAPTER VI POWER PLANT REQUIREMENT. — Steam Making Equipment. — Uses of Pumps. — Types of Pumps. — Pumps for Brine. — Water Supply. — Pumps for Wells. — Water Distribution Systems. — Pumps For Boiler Feeding. — Heating Boiler Feed Water. — Wells. — Cooling Towers. — Economizers. — Superheaters. — Steam Engines. — Exhaust Steam. — Advice As To Exhaust Steam. — Boilers. — Conclusion.
10. 10.CHAPTER VII COOLERS. — Meat Chilling. — Dividing Beef Coolers. — Regular Temperature. — Main Cooler. — Handling Beef. — Fore-Cooler. — Secondary Cooler. — Heavy Cattle. — Domestic Beef. — Trimming of Beef. — Skirt Trimming. — Ribbing Beef. — Freezing Beef. — Loading Beef. — Weighing and Tagging. — Care of Coolers. — Mutton and Veal. — Chilling Hogs. — Cellars. — Freezing Meat.
11. 11.CHAPTER VIII WAREHOUSES. — Warehouse Design. — Floor Area. — Fire-Proof Buildings. — Floor Construction. — Coolers. — Fan and Ventilation. — Spray System. — Width of Rooms. — Types of Construction. — Arrangement of Piping. — Salt Brine—Calcium Brine. — Spray Devices. — Galvanized Sheet Iron Pipes. — Coil Rooms. — Quantity of Pipe. — Method of Erecting. — Life of Pipe. — Cellar Ceiling Suspension. — Ratio of Piping. — Length of Coil. — Defrosting. — Later Practice. — Gardner Curtain System. — Direct Expansion Piping. — Chill-Room Bunkers. — Freezer and Storage Buildings. — Growth. — Location. — Permanence. — Concrete or Steel Frames. — Limit for Economic Concrete Columns. — Types of Construction. — Space Losses; Beams Two Directions. — Exterior Walls. — Qualities in Brick. — Wall Construction. — Ventilation. — Insulation. — Double Posts or Walls. — Varying Temperatures. — How to Sub-divide. — Basement Freezers. — Piping Systems. — Area and Division. — Receiving and Discharging. — Insulation Lines. — Warm Storage—One Floor. — Part Freezers.
12. 12.CHAPTER IX SLAUGHTERING CATTLE. — Receiving Live Stock. — Water and Sprinkling. — Driving Cattle. — Knocking or Stunning Cattle. — Sticking. — Heading. — Pritch Sticks. — Foot Skinning. — Ripping and Leg Breaking. — Flooring Cattle. — Breast Sawing. — Fell Cutting. — Rumping. — Fell Beating. — Gutting. — Backing. — Tail Sawing. — Beef Spreaders. — Splitting. — Splitting Cleavers. — Clearing Out and Hide Dropping. — Neck Splitting. — Bruise Trimming. — Skirt Trimming. — Washing Cattle. — Fountain Brushes. — Dressing Cattle. — Dressing Conveyors.
13. 13.CHAPTER X DRESSING YIELDS AND CATTLE CUTTINGS. — Yields of Cattle. — Yield from Twenty-Two Native Cattle. — Yield from Fifty-Nine Texas Cattle. — Yield from Twenty Heavy Cattle. — Yield from Thirty-Four Cattle. — Percentage of Various Cuts of Beef. — Explanatory. — Beef Cuts. — Diagram of Cutting. — Grading. — Loins. — Ribs. — Rounds. — Chucks. — Plates, Shanks, and Flanks. — Barreled Beef.
14. 14.CHAPTER XI HIDES AND PELTS. — Green Hides. — Condition. — Scores. — Prod Pole Damage—Clean Floors. — Leather Yields. — Pattern. — Proper Storage for Hides. — Grading. — Natives. — Texas. — Butt Brands. — Colorados. — Grubs in Hides. — Salt To Be Used. — Building of Packs of Hides. — Trimming of Green Hides. — Switches. — Shrinkage of Hides. — Sheep Pelts.
15. 15.CHAPTER XII OLEO OIL AND STEARINE. — Fats. — Origin of Butterine. — Result of Investigation. — Oleo Oil. — Oleo Fats. — Selection and Care. — Cleanliness and Collection. — Chilling Fat. — Cooling Water. — Melting. — Settling the Oil. — Clarifiers or Settling Kettles. — Scrap Vat. — Seeding or Graining Oil. — Advantage of Wood Seeding Trucks. — Manufacture of Wooden Trucks. — Press Room and Pressing Stock. — Collecting Oil. — Oil Receivers. — Temperature of Oil Drawn to Tierce. — Stearine. — Stearine Storage. — Packages. — Oil House Yields. — Grading Fats. — Tests on Oil Fats. — Butcher Fats. — Test on Oleo Scrap. — Mutton Fat. — Oil Selection. — Oil House Operation. — First. — Second. — Third. — Fourth. — Fifth. — Sixth. — Seventh. — Eighth. — Ninth. — Tenth. — Eleventh.
16. 16.CHAPTER XIII. BONE DEPARTMENT. — Bone Department. — Hard Bone. — Glue Bones. — Bone Products. — Horns. — Manufactured Articles. — Skulls. — Cooking. — Cleaning. — Jaw Bones. — Drying. — Feet. — Washing Feet. — Cutting Sinews and Sawing Bones. — Raw Shin Bones Cooling. — Removal of Hoofs. — Cooking Shin Bones. — Cooking Feet. — Skimming the Oil. — Skimming and Settling. — Purifying Oil. — Neatsfoot Oil. — Finishing Bones. — Drying Bones. — Sinews. — Test Yield from Skulls and Feet. — Buttocks and Thighs. — Blades and Ribs. — Drying. — Crushed Bone. — Grinding Bone. — Neatsfoot Oil Storage Tank. — Neatsfoot Oil Purifiers. — Yield Tests.
17. 17.CHAPTER XIV. TANK HOUSE DEPARTMENT. — Introductory. — Tank House Design. — Isolation and Ventilation. — Separation of Press Room. — Tank House Hazards. — Situation of Surface Boxes. — Press Room. — Digesters. — Little Neck Rendering Tank. — Tank Gate Valve. — Surface Box. — Press and Pump. — Cooking Killing Stock. — Cold Spots. — Cutting Tanks. — Releasing Pressure. — Operating Tank Blow-Off. — Check Valves. — Inlet Header. — Draw Down Pipe. — Oil Draw Cocks, 14 and 15. — Surface Box Treatment. — Pressing Tankage. — Treatment of Lard and Tallow. — Titer in Tallow and Lard. — Steam for Cooking. — Cooking Test and Expense. — Tests. — Operating Odorless. — Catch Basin.
18. 18.CHAPTER XV. TANK WATER. — Soil Fertility. — Animal Feeding. — Tank Water. — Keeping Water Concentrated. — Collection of Waters. — Preparation of Solids. — Collecting Grease. — Settlings in Bottom of Vat. — Testing Tank Water. — Evaporating Tank Water. — Descriptive of the Apparatus. — Vacuum. — Cleaning the Evaporators. — Storing Stick. — Testing Stick. — Copperas. — Copperas in Water to Evaporate. — Solids in Water. — Drying 29° Beaume Stick. — Stick Rolls. — Drying with Tankage. — Value of Tankage. — Quantity of Tank Water Produced. — Expense of Evaporating Stick. — Quantity Stick Produced.
19. 19.CHAPTER XVI. FERTILIZER. — Fertilizer. — Blood. — Receiving Tank. — Cooking. — Pressing. — Purity. — Storing. — Quick Handling. — Tankage. — Quotations and Values. — Grease. — Influence of Stick. — Digester Tankage. — Slime. — Drying. — Dryers. — Direct Fire Dryers. — Smith Type. — Ord Type. — Expense for Drying. — Commercial Fertilizer. — State Regulations. — Mixing Materials. — Conversion Factors.
20. 20.CHAPTER XVII. CASINGS. — Description of Beef Casings. — First. — Second. — Third. — Fourth. — Fifth. — Round Casings. — Selection of Round Casings. — Export Casings. — Domestic Rounds. — Beef Middles. — Turning and Sliming. — Inspecting and Measuring. — Beef Bungs. — Bung Gut Skins. — Beef Bladders. — Beef Weasands. — Packages. — Salt. — Cleanliness. — Water Temperature. — Machines for Casings. — Hog Casings. — Small Casings.
21. 21.CHAPTER XVIII. BEEF MISCELLANY — Beef Miscellaneous. — Livers. — Sweetbreads. — Beef Hearts. — Tails. — Weasand Meat. — Beef Tongues. — Washing. — Hanging. — Trimming. — Curing. — Freezing. — Test on Freezing Beef Tongues. — Surplus Beef Rounds. — Stripping Beef Hams. — Curing. — Formulas for Curing Beef Hams. — First Formula. — Second Formula. — Smoking. — Tests. — Glass Jar Beef. — Beef Trimmings. — Barreled Beef. — Tripe. — Cleaning Tripe. — Pickling. — Cost of Production.
22. 22.CHAPTER XIX. SHEEP AND CALVES — Increased Production of Sheep. — Penning. — Dressing by Piece Methods. — String Gang. — Sheep Ring. — Sheep Dressing. — Legging. — Pelting. — Methods of Finishing. — Washing and its Effect. — Chilling. — Lamb Tongues. — Pickled Lamb Tongues. — Lamb Tongue Tests. — Slaughtering Calves. — Heads and Feet.
23. 23.CHAPTER XX HOG SLAUGHTERING — Historical. — Investment. — Hog Yarding. — Hog Dressing. — Hoisting. — Sticking. — Neck Washing. — Scalding. — Scraping Machines. — Hand Scraping. — Body Cleaning. — Ham Facing and Cutting. — Leaf Lard. — Splitting. — Washing. — Drying. — Care in Chill Room. — Open Air Hanging. — Chilling Necessities. — Shrinkage in Chill Rooms. — Hog By-Products. — Heads. — Plucks. — Hog Paunches. — Entrail Fats.
24. 24.CHAPTER XXI PORK CUTTINGS — Hog Cutting. — Variety and Classes of Hogs. — Cutting Floors. — Pork Cuts. — Hams. — Short-Cut or American Cut Hams. — Skinned Hams. — Boneless Rolled Hams. — Regular Long Cut Hams. — Side Meats. — Short Rib Sides. — Short Clear Sides. — “English” Bacon Sides. — Bellies. — Dry Salt Bellies. — Sweet-Pickle Bellies. — Breakfast-Bacon Bellies. — “English” Bellies. — Backs. — Short Rib Backs. — Short Clear Backs. — Short Fat Backs. — Long Fat Backs. — Loins. — Pork Loins. — Loin Rolls. — Shoulders. — Rough Shoulders. — Regular Shoulders. — Picnics or Calas. — New York Cut Shoulders. — Skinned Shoulders. — Square or 3-Rib Shoulders. — New Orleans Cut Shoulders. — Boneless Rolled Picnics. — Butts and Plates. — Boston Style Butts. — Milwaukee Style Butts. — Boneless Butts or Lean Butts. — Buffalo Style Butts. — New York Style Butts. — Picnic Butts. — Dry-Salt Butts. — Square-Cut Butts. — Regular Plates. — Percentages of Yield. — Change Cuts One Side. — Tests on Five Sides. — Special Test on 1,265 Mixed Hogs.
25. 25.CHAPTER XXII. CURING MEATS — Curing Cellars. — Vessels. — Hams and their Treatment. — Chilling. — Meat Temperatures. — Pumping. — Pumping Pickle. — Pumping Quantities. — Ham Curing Pickle. — Pickle Making. — Wilder Hams. — Formula for Wilder Ham Pickle. — Wilder Sirup Curing. — Shoulder Meats Pickle. — Bellies. — Overhauling Meats. — Fancy Bacon. — Shipping Ages. — Second Pickle. — Dry Salt Meats. — Short Ribs. — Hard Ribs. — Short Clears. — Short Clear Backs. — Extra Short Clears. — Extra Short Ribs. — Short Fat Backs. — Long Clears. — Extra Long Clears. — Bellies. — Regular Plates. — Clear Plates. — Dry Salt Butts. — Curing Dry Salt Meats. — Dipping. — Salt to be Used. — Pumping. — Overhauling and Piling. — Smoking Dry Salt Meats. — Barreled Pork. — Mess Pork. — For Mess Pork. — Belly Pork. — Back Pork. — Shoulder Pork. — Spareribs. — Curing Barrel Pork. — English Meats. — Pumping. — Salting. — Rubbing Side and Pockets. — Color. — Piling. — Overhauling. — Shipping Ages. — Boxing Meats. — Wiltshires. — Test. — Pig Feet. — Preparation. — Cooking. — Tests. — Pig Tongues. — Formula for Export Hog Tongue Pickle. — Pig Snouts.
26. 26.CHAPTER XXIII. LARD, COMPOUND AND GREASES — Historical. — Quantity and Quality. — Neutral Lard. — Manufacture of Neutral. — Chilling. — Melting. — Settling. — Storage. — No. 2 Neutral Lard. — Test—Pure Steam Lard vs. Neutral. — Test—Chilling and Tanking. — Test. — Kettle Rendered Lard. — Process for Kettle Rendered Lard. — Settling. — Scrap. — Packing and Cooling. — Drawing Temperatures. — Refining Prime Steam Lard. — Pure Refined Lard. — Fullers Earth. — Bleaching Kettle. — Bleaching Lard. — Refining Tallow Separately. — Filter Press. — Lard Roll. — Lard Packing. — Lard Packages. — Country Style Lard. — Compound—What it is. — Cottonseed Oil. — Refining Crude Oil. — Deodorizing Cotton Seed Oil. — Treating Tank. — Process For Oil. — Blowing. — Pressure and Temperature. — Bleaching Process. — Mixing. — Filter Press. — Color and Roll Treatment. — Hydrogenation of Oils. — Cotton Seed Stearine. — Lard Oil. — Pressing. — Graining. — Pressing Temperatures. — No. 2 Lard Oil. — Cold Test-Oil. — Treatment for Lard Grease. — Washing Methods. — Filtration.
27. 27.CHAPTER XXIV. SMOKE HOUSE — Smoking Meats. — Nomenclature. — Soaking Meats. — Smoking. — Gas Smoking. — Temperatures. — Treatment After Smoking. — Trolley System. — Canvased Meats from Weight. — Shrinkage. — Wrapping Smoked Meats. — White-Wash. — Yellow Wash for Meat Canvas. — Smoking Dried Beef. — Packages. — Skipper Fly.
28. 28.CHAPTER XXV. DOMESTIC SAUSAGE — Introductory. — Meats and Handling. — Arrangement of Department. — Curing Meats. — Cooler for Ground Meats. — Grinding and Stuffing Room. — Smoke Houses. — Cooking Time. — Cook Room. — Smoking Temperatures. — Dry Hanging Room. — Shrinkages of Domestic Sausage. — Cooler for Fresh Sausage. — Pickle-Cured Product. — Dry Cured Meats. — Packing. — Casings and Spices. — Sausage Cereals. — Sausage Formulas. — Pork Sausage. — Bologna Style. — Frankfurt Style. — Leona Style Sausage. — Knoblauch Style Sausage. — Polish Style Sausage. — Blood Sausage. — Tongue Sausage. — Minced Ham. — New England or Pressed Ham. — New Jersey Ham. — Head Cheese. — Boneless Pigs Feet. — Liver Sausage. — Boneless Ham. — Cottage Ham. — Stuffed Hogs Heads. — Scrapple. — Bologna Sausage in Oil. — Pork Sausage in Oil. — Bologna Varnish. — Boiled Ham. — Rules for Boiling Hams. — Shrinkage in Boiling Hams.
29. 29.CHAPTER XXVI DRIED SAUSAGE — Summer Sausage. — Preservatives. — Cooling Room. — Stuffing. — Hanging Room. — Smoke Houses. — Dry Room Treatment. — Dry Room Caution. — Shipping Ages. — Storage. — Preparation of Casings. — Trimming Meats. — Formulas. — Cervelat Style Sausage. — Farmers Style Sausage. — Holstein Style Sausage. — Swedish Style Medwurst. — Braunschweiger Style Sausage. — D’Arles Style Sausage. — Italian Style Salami. — Milanese Style Salami Sausage. — German Style Salami. — Hungarian Style Salami. — Thuringer Style Salami. — Mortadella Style Sausage. — Lyon Style Sausage. — Gothair Style Sausage. — Lehigh Valley Style Summer Sausage.
30. 30.CHAPTER XXVII BUTTERINE — Introductory. — Ingredients. — Colors. — Equipment. — Rooms. — Arrangement. — Testing the Milk. — Acidity. — Milk in Butterine. — Reasons for Culture. — Cream Ripeners. — Water Versus Brine. — Milk not Pasteurized. — Preparation of Milk and Cream. — What are Starters? — Preparatory Cultures. — The Regular “Starter”. — Cultivating the Milk. — Quality in Butterine. — Low Grade Butterine. — Sluice Trough. — Graining or Tempering. — Working. — Butterine Packing. — High Grade Butterine. — Cleanliness and Water Supply. — Use of Color. — Formulas for Making Butterine. — Cost of Butterine.
31. 31.CHAPTER XXVIII BOXES AND COOPERAGE — Specifications for Boxes. — Cooperage Specifications. — Government specifications for Packages. — Refrigerator Boxes.
32. 32.CHAPTER XXIX DEPARTMENTAL ACCOUNTING — Why and How. — Expense Account. — Department. — Purchases. — Inventories. — Store Account. — Labor. — General Principles.
33. 33.TOPICAL INDEX — PUBLICATIONS OF NICKERSON & COLLINS CO. — Transcriber’s Notes

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