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Show HE CURING OF MEAT. olossal Smokehouses at Chicago Stockyards. fhlciio Letter f Chtni Is partitioned th Door itrc I nnd th. Fl IMnoa pacind ) smoke of bittle m y blow away t the smoke that c ire. meats st tho Ion etirkysrJs wl I coatlnio to nd lu way out of the b ovens 0 big packing concerns Mnl out to points of f-o rHiio m Immense lwint of fils tr.at One firm ships JiroxUnrtfly leoow pounds a 'Bth Kre-y on- wh i was born In lc country H eny t ty biy who 1 visited i turn r mri I e s the little) 1 fashioned n-rk hoi r A grl-n ffocatlag p e Wli ro tl e Jnvn In Teotnrer wl h a ree rd ir d-stnie found h s iterloo few tnki of rant wl Vn ttlnehed b jut card to the roof or the house and uga holes lu i hi. tcp to allow tho lok to crp si w t cut these th V rtaaerebcrs. And t a was the pro lrt or "house, tint are used to ijpart Bat far the world l kmht! far Sla IHf .Nlia beef Is braight out or th jWbag rallsra it Is taken to tha paklWttu." In th on plant there rt The temperature or the houses vn: tho meat Is hung up Is 130 do gjc Tho smoko iiirim up In great sv Bering waves from the kilns be-Iff be-Iff It takes seven days to place n Id r meat In ono or tho bouses, it e It and get It out '1 ro aro tbrco methods or putting ut e smokod moat canning, barrel-la barrel-la nd burlnpplng Most or It Is etc d Tho principal packing firms b large departments devoted to tU Tho meat Is nllccd and packed by gSi teventy-llvo bolng employed In tti room An overage or 20 COO cans aa cnt out a day by each firm He-cet He-cet r the vnrlous plants have been m Imentlng with glass cans They sti I tbo customer n view ot what ho bin and In that way command a better bet-ter rice, but they havo not aa yet (.V.BINO MEAT IN IUJItLAP bh pcrrectcd so that tho meat keeps at' 11 aa In tho tin U.manl for llarrtled aim. J onsldcrablo portion or tho product prod-uct ! ahlppod In barrels Thcro will slfja. be n, demund ror more or lea.1 mt put up In this way Tho bur-IjI bur-IjI 'g method of preparing tho meat IsJ't going out ot stylo 'It U a fatf? Industry," saij onB 0f th euf mtojidenti to the writer Tho dtts udror fcanjied vgoods Is carrying evrUhng biSroro It Blnco I havo bo with this company the amount p ' P In this way baa shrunk until ther It but a small fraction ot the meat sewed op In cloth In comparison with lb quantity that was dono up tin V way five yan ago." It was late In th day and most or th employ bad gene. Over In a corner cor-ner sat m comely young woman finishing finish-ing her day a work Her strong hind piled th needle with th practiced aklll of many year acquirement It waa admirable work, but to th trade there waa aomathlng pathetic nbout it Ltj nnd less of that aklll required I with every month th canning proeen trmllly dci rusting the ranks tho , t ikyi.r.li I enlmor Coonar may ae i 1 ' chincn aud th public may aoon h reading Tb lut ot th Burlap-I Burlap-I per. tndor the amokchm sea nro tho furnaces fur-naces one for each houst. The wood, burned in them Is hickory and raaple They at the aam six aa tlio took ronma. Twenty yer from now ' aatd the foremen ' that wood will bl worth 121 k cord " Ton uf ttantftsa It'vllr On concern bandits from S0.CM to SO 000 pounds of aauaag n day Whn i r ' i , MKJyT I1EINO CUT FOIl SAUSAdES. e lOt hogiheads ready for tho meat :he ratat la allowed to soak In fresh rater Jmtll all tho salt la out ot It he calk aro thon emptied flllcl onca lorn vlth frcth water and tbe molt llcn)nnother soaking Prom tbe imf loom Iron doors lead Into the tick Imokehoute where the meat la ffcdt Tbcro aro sixteen ot thcoi biii r!ach hna a capacity of 113 trf li of meat There are from twtn-tjh twtn-tjh o to twenty alx plecea to the bar- tho meat for this division arrives It la weighed and trimmed Pat and sinews nro cut off It Is then poured Into n bopper and ground to a fineness which nppcara to tho vliltor sufficient Hut this Is only beginning The meat Is next subjected to tbo ' rocker" and there seasoned and mixed with tho proper porcentago ot other varieties These rockers are among tho most Interesting In-teresting macblnea In Packlngtown The eauaage stuff ia thoroughly mixed and cut by the tlmo It omcrgea from the kneading of tho long curved knives After being chilled In a tern peraturo ot 0 degrees tho sausage comet back to tho department and Is ttken care or by the hand Mutter Next It goes to tho drying room Hero tho temperature, mutt bo kept even Hug fans help to drlvo away any dampnrsa which might damage the stock It Is kept hero thrro or four dav Part of It Is tied by strings ror export trado. It then goes down to a smokchouso nnd Is subjectod to tbo curing process for thirty-live hours Dig quantities of saga aro uied In curing tho sausage Tho aroma ot this plant pervades the canning room. It Is another whltf or tho country It suggests the landscape about tho old-fsbloned,smnkthoue |