Show tho the modern house Lifar pers mag magazine alne for foi july let us now see what becomes of the cattle as they pass pais into the hands hand of the butcher this term is also somewhat of a misnomer when applied to the present system of dressing beef but wo we will let it stand for want of a more int interligi intel ellig ligi i blo ble designation there are two distinct departments in the large establishments of the day viz the sh shipping I 1 P i ug and the canning into t the e former come the choice cornfeld animals from the great cereal cercal er district of what can hardly no now w be called the par far west as its we well 11 as the best grass cattle which have had the run of the eummer r ranges the latter receives mos most t of the through texans the old cows and find the scrubs and culls from the better lota lots the process of slaughtering each is substantially the same up to a certain point where the inferior quality passes parses from the killing to the canning house As we come within the gate we reach first the outer inclosure or pen en where may be gathered head ead of choice shippers th they e come in quietly and wit without but mil much K excitement and in a few minutes perhaps one third of them are driven into a narrow alleyway alley way adjoining the single pens where each one is in a f few ew minutes to meet his death this part of the yard is boarded up with beav heavy plank lank about eix six or seven feet higby high and n pd open at the top along which we walk on a single plank running from end to end As an animal is wanted a slide door opens and he passes into the pen nearest him here h he stands unconscious of the fate which awaits him and that his executioner is at that moment loading the fatal weapon juet just above his head A few seconds later anil and a mild looking man with a short carbine in his fand hand dreps drops the muzzle to a point in n the center of iho the forehead just below the horns and pulls the trigger the steer falls without a struggle or a croan and he passes on to the next one taking the life of half a dozen in a couple of minutes the door at the other end of the pen is raised a hooking chain passed around the neck end the animal is drawn out upon a broad platform about fourteen feet wide fit at the bottom of which runs albal a shallow trough to catch the blood suspended by the hind bind feet the stick ing knife competes completes the bleeding proc process and then two men step forward and disconnect the head pour four follow stripping down the hide two others in the meanwhile taking ing off the feet saving sawing the breast and haunch bones is the next operation and then the care cardies fiEs is hoisted preparatory to taking out the inwards this accomplished a number are detailed to do the trimming cleaning and turning to account every scrap and particle connected with the animal so that nothing is wasted doa dovin to the horns and hoofs while these several operations are in progress the carcass has boon bean moving along a distance of some two hundred feet being attached to a track overhead the men at work maintain their relative positions as one after another odthe of the carcasses come before them and in the brief space of fourteen minutes from up drawn and quartered ond then left to cool in the chill room for tony eight hours preparatory to abi shipping pg twenty di Herent different processes take place in the course of the fourteen minutes aforesaid and ninety men are engaged in in it tb the c average weight of this class of tc cattle attle as brought into the ter house i is 1250 pounds and during the summer season five hundred head are killed daily inthe in the nine hours allotted to the work |