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Show -00 ' STUDENTS VISIT THE PACKING PLANT 7 The students of the Lewis Junior high school visited the Ogden packing plant during the week and the pupils were required to write their impressions, impres-sions, from which the following, by Viola Crltchlow, is selected as an example ex-ample of school composition: A Gjrl'B Observations. The Ogden Packing plant is located on West Twenty-fourth street, just west of the viaduct. The Union depot, de-pot, stock yards and oil plant are situated sit-uated near the plant. The offices are large and in them such work as stenography and bookkeeping book-keeping can-led The fertilizing room, packing room and killing room are the main parts of the building. Great herds of cattle come daily to the plant to be bought. They are inspected thoroughly, before being ac cepted, by the Inspectors. The killing is done in the most humane hu-mane way possible. This is done by first hitting the cattle in the head with an ax and stunning them, and then by cutting the throats. The Ihldes and entrails are removed directly di-rectly after the killing. A sharp knife is the means of doing this. The hides are shipped to tanneries, where they are tanned and made into leather. leath-er. The blood and entrails are dried and used for soil fertilizers. Bones are sometimes ground and used for chicken feed, or sent to factories and made into buttons. After being killed the cattle are again inspected by government inspectors. The head, i hearts, lungs, and stomachs are the parts most thoroughly inspected, as they sometimes are found to be dla eased, when the other parts of the carcass seem to be free from germs. About fifteen cattle can be killed and dressed in one hour, this being on an average of one in four minutes. Before the meat is removed, the inspector in-spector stamps each section. The drying room is well ventilated having windows both near the floor and celling. The meat is suspended from hooks that are fastened in the ceiling. The air that comes in from the lower windows carries the moisture moist-ure from the meat out through tne windows in the ceiling. Meat is usually usu-ally kept in this room a few hours, but sometimes for a day or two. in order to allow it to become thoroughly eet The coolers have ice-boxed walla that are packed only In the summer, "because the air is cold enough to chill the meat in winter. The meat Is kept In this about three days. The cutting is used mainly m the I preparation of hogs. In this room are sanitary table that can be taken apart and cleansed thoroughly. The cutter is a large saw called Tucker's Band saw, which cuts the pork into different sections. Under the cutter cut-ter is a rotating table, and from this the parts fall onto the board tables to be cut by hand. On one end of this tnble is a roller which is used for the rolling of bacon to flatten It. The cut meat is dropped through a chute to the pickling cellar. In the pickling cellar the hams and bacons are cured. This cellar contains con-tains a number of large vats, the capacity ca-pacity of each being three hundred and fifty gallons. A solution of salt, sugar, saltpeter and other ingredients ingredi-ents 1b poured over the meat. The hams and such cuts are kept in the curing vats from Blxty to ninety days The plant has four smokers. Tho smokers resemble furnaces somewhat, some-what, being large and having great iron doors. The meat is smoked from thirty-six to thirty-eight hours. Hams and bacons are the only meat smoked. In one part of the building is th packing room. This room adjoins the smoking room. Hams and ba cons are wrapped and also some other meats Girls and women are employed employ-ed to do this work. The sausage room iB forty by fifteen feet in size, This room contains, tables, two grinders, a mixer, a feeder feed-er and other machinery. Several men are employed to prepare the meat for the grinderB. The grinders are small vats, each containing a number of revolving re-volving knives, and in these vats the meat is ground up fine. The mixer mixes together the gTound meats, the gTound spices and other ingredients; after the sausage is mixed it Is transferred trans-ferred from the mixer to a large tank called the feeder. A pressure of forty pounds forces the sausage from the tank of the feeder, into the skins and onto the tables. Girls and women wom-en are employed to make the sausage into links. This is done by pressing and tying the long strings of saus age into links about four inches lcng-Lard lcng-Lard is rendered from fat in large vessels Steam heat is used in this department. A substance called Fuller's Ful-ler's earth Is put in with the lard to bleach and refine it. After being bleached, the lard Is poured into pails of different sizes and set aside to cool. A compound called Chefolene is made from such articles as fat and cotton seed oil. This is used as a substitute for lard. The Ogden Packing plant was established es-tablished in nineteen hundred and six. There are over 100 persons em ployed by the company at the present time. The rapid growth of the plant is shown in the fact that at the date of establishment, there were only thirty-five persons' employed. Tho inspectors are paid by the govern ment and not by the owners of the plnnt. VIOLA CRITCHLOW, 3D Lewis Junior High. |