Transcriber’s Notes
Texts between _underscores_, =equal signs= and ~tildes~ in this
e-text represent texts printed in italics, bold face and sans-serif
in the source document. Small capitals have been transcribed as ALL
CAPITALS.
More Transcriber’s Notes may be found at the end of this text.
THE MODERN
PACKING HOUSE
A COMPLETE TREATISE ON THE DESIGN, CONSTRUCTION,
EQUIPMENT AND OPERATION OF MEAT PACKING
HOUSES, ACCORDING TO PRESENT AMERICAN
PRACTICE, INCLUDING METHODS OF
CONVERTING BY-PRODUCTS INTO
COMMERCIAL ARTICLES.
New Edition
Revised, Amplified and Enlarged by
DAVID I. DAVIS
First Edition by the Late
F. W. WILDER
FOR MANY YEARS GENERAL SUPERINTENDENT SWIFT & CO.
[Illustration]
PUBLISHERS
NICKERSON & COLLINS CO.
CHICAGO
COPYRIGHT, 1905 AND 1921,
BY NICKERSON & COLLINS CO., CHICAGO
All Rights Reserved
Press of
ICE AND REFRIGERATION
Chicago.
PREFACE.
In the preparation of the revised edition of this work, the first
complete treatise upon the subject of the meat packing house business
published, the original scheme has been followed. First, presenting
in a convenient and simple form, practical suggestions, tables and
formula that are needed in the operation of the packing house business
according to modern practice. Second, describing operations in the
various ramifications of the business, from the unloading of the
animals at the pens to the production of the finished product and the
disposition of it, in the order in which the different operations are
conducted.
The various operations described and subjects treated upon have been
indexed so that any matter upon which it is desired to obtain instant
information may be readily found. The author arranged the chapters in
the order of the various operations in the packing house, together with
descriptions of the machinery and appliances required. The established
packer, as well as the beginner, if he carefully digest the contents
of this work, will find he has valuable information, the knowledge of
which will aid him in conducting his business.
The chapters on proper construction and arrangement contain information
in which the author has given the reader the benefit of his experience
in the construction and operation of packing plants.
A portion of the contents of this work is devoted to tests showing the
value and yields of the various products of a modern packing house,
based on prices and conditions existing at the time they were made, in
which the percentages and comparisons are reliable and are available
to the reader by using the weights and percentage shown, computed on
present commercial prices.
The numerous formulas given for the manufacture and preservation of the
various products of the packing house are those which have been proven
to be the best after years of experience. In every instance they have
been put in the simplest form possible, so that no mistake can be made
in applying them.
In revising this work, it is recognized that the use of some of the
ingredients are now prohibited by regulation in the United States, but
in some instances, it has been seen fit to not change the original
formulas. In some instances, however, the omission of the objectionable
ingredient has been made, though otherwise the formula remains the same
as in the first edition. Many formulas rendered obsolete are omitted on
account of conflicting with pure food laws.
The information furnished in these pages is based upon the author’s
experience, there being very little theorizing upon the possibilities
of what may be accomplished by adopting certain prescribed methods.
For this reason, the book will be found of practical value to those
interested in the meat packing business.
The present necessity of a work on packing house operation is more
evident than when the first edition was published. The original work
has been entirely revised where considered necessary, amplified in
places and much new information added.
The chapters relative to construction, refrigeration and mechanical
operation have been revised to conform to advanced practice.
Acknowledgment is made of the use of engravings, photographs and
original data, and ideas developed and used by the reviser in his
engineering practice. That the volume will be well received and fill
the needs as a hand book and reference work is the hope of the authors
and publishers.
The assimilation of the contents as a foundation, together with power
of observation and application will greatly assist beginners in
packing house work, the methods of which are progressing--although the
fundamentals remain the same.
The reviser hopes assistance will be given in this way, which he in
turn received by oral advice from the two outstanding superintendents
in their day (the days of the business growth), Messrs. F. W. Wilder
and C. O. Young.
D. I. DAVIS.
Chicago, July 1, 1921.
TABLE OF CONTENTS.
CHAPTER I.
MODERN PACKING HOUSES 1
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 -- Chilling Rooms --
Mechanical Refrigeration -- Freezing Meats -- Overseas Shipments.
CHAPTER II.
LOCATION AND CONSTRUCTION 9
Location -- Water Supply -- Sewage -- Odors and Prevailing Winds
-- Cleanliness -- Designs and Errors -- Character of Business --
Requirements -- Principles of Design.
CHAPTER III.
PLANT DESIGN 14
Description of Plants -- Plant No. 1 -- Plant No. 2 -- Plant No.
3 -- Plant No. 4 -- Type of Plant -- Loading Facilities --
Producing Department -- Abbatoir Building -- Rendering Building
-- Live Stock -- Icing Department -- Cooler Building -- Pork
House -- Manufacturing Building -- Salt Spaces -- Power
Department -- Gravity System -- How to Build -- Fireproof Design
-- Advantages -- Slow Burning Construction -- Approval of Plans.
CHAPTER IV.
REFRIGERATION EQUIPMENT 29
Ammonia Machines -- Ammonia -- Compressor -- Condenser --
Receiver -- Cooler -- Condensing Water -- Unit Basis -- Computing
from Unit Basis -- How Rated -- Freezer Requirements -- Freezers
in Small Plants -- Cylinder Arrangement -- Why Brine Circulation
-- Air Circulating -- Force Draft -- Coil Room Systems -- Brine
Chilling -- Brine Methods -- Types of Brine Coolers -- Balanced
Brine System -- Direct Expansion -- Two Stage Compressors.
CHAPTER V.
REFRIGERATION REQUIREMENTS 45
Refrigeration -- Necessities -- Ice Plants -- Natural Ice --
Chilling -- Quantity Refrigeration to Provide -- Space Per Ton
Machine -- Machinery Per Head -- For Cooled Meats -- Ice
Computation -- Compressor Capacity -- Chilling Lard -- Summary
Computations -- Low Temperature Brine System.
CHAPTER VI.
POWER PLANT REQUIREMENT 52
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.
CHAPTER VII.
COOLERS 60
Meat Chilling -- Dividing Beef Coolers -- Regular Temperatures --
Main Cooler -- Handling Beef -- Fore-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.
CHAPTER VIII.
WAREHOUSES 70
Warehouse Design -- Floor Area -- Fire Proof Buildings -- Floor
Construction -- Coolers -- Fan and Ventilation -- Spray System --
Galvanized Sheet Iron Pipes -- Coil Rooms -- Quantity of Pipe --
Method of Erecting -- Life of Pipe -- Cellar Ceiling Suspension
-- Ratio of Piping -- Defrosting -- Gardner Curtain System --
Direct Expansion Piping -- Chill-Room Bunkers -- Low Temperature
Brine System -- Freezer and Storage Buildings.
CHAPTER IX.
SLAUGHTERING CATTLE 92
Receiving Live Stock -- Watering -- Driving Cattle -- Knocking
Cattle -- Sticking -- Heading -- Pritch Sticks -- Foot Skinning
-- Ripping and Leg Breaking -- Flooring Cattle -- Breast Sawing
-- Fell Cutting -- Rumping -- Beef Spreaders -- Fell Beating --
Gutting -- Backing -- Tail Sawing -- Splitting -- Splitting
Cleavers -- Clearing Out and Hide Dropping -- Neck Splitting --
Bruise Trimming -- Skirt Trimming -- Washing Cattle -- Fountain
Brushes -- Dressing Cattle -- Conveyors.
CHAPTER X.
DRESSING YIELDS AND CATTLE CUTTING 106
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 --
Beef Cuts -- Diagram of Cutting -- Grading -- Loins -- Ribs --
Rounds -- Chucks -- Plates, Shanks and Flanks -- Barreled Beef.
CHAPTER XI.
HIDES AND PELTS 126
Green Hides -- Condition -- Scores -- Prod Pole Damage -- Clean
Floors -- Leather Yields -- Pattern -- Proper Storage for Hides
-- Grading -- Grubs in Hides -- Salt to Be Used -- Building of
Packs of Hides -- Trimming of Green Hides -- Switches --
Shrinkage of Hides -- Sheep Pelts.
CHAPTER XII.
OLEO OIL AND STEARINE 136
Fats -- Origin of Butterine -- Oleo Oil -- Oleo Fats -- Selection
and Care -- Cleanliness and Collection -- Chilling Fat -- Cooling
Water -- Melting -- Settling the Oil -- Clarifiers -- Scrap Vat
-- Seeding or Graining Oil -- Press Room -- Collecting Oil -- Oil
Receivers -- Temperature of Oil Drawn to Tierce -- Stearine --
Oil House Yields -- Grading Fats -- Tests on Oil Fats -- Butcher
Fats -- Mutton Fat -- Oil Selection -- Oil House Operation.
CHAPTER XIII.
BONE DEPARTMENT 159
Bone Department -- Hard Bone -- Glue Bone -- Bone Products --
Horns -- Manufactured Articles -- Skulls -- Test Yield from
Skulls and Feet -- Buttocks and Thighs -- Blades and Ribs --
Drying -- Crushed Bone -- Grinding Bone -- Neats Foot Oil Storage
-- Neats Foot Oil Purifier -- Yield Tests.
CHAPTER XIV.
TANK HOUSE DEPARTMENT 170
Tank House Design -- Isolation and Ventilation -- Separation of
Press Room -- Digesters -- Rendering Tank -- Surface Box -- Press
and Pump -- Cooking Killing Stock -- Operating Tank Blow Off --
Pressing Tankage -- Treatment of Lard and Tallow -- Titer in
Tallow and Lard -- Steam for Cooking -- Cooking Tests --
Operating Odorless -- Tests -- Catch Basin.
CHAPTER XV.
TANK WATER 189
Soil Fertility -- Animal Feeding -- Tank Water -- Separation of
Solids -- Collecting Grease -- Testing Tank Water -- Evaporating
Tank Water -- Description of Apparatus -- Cleaning Evaporators --
Table of Boiling Points -- Testing Stick -- Copperas in Water to
Evaporate -- Solids in Water -- Drying Stick -- Value of Tankage
-- Quantity of Tank Water -- Cost of Evaporating.
CHAPTER XVI.
FERTILIZER 201
Fertilizer -- Blood -- Receiving Tank -- Cooking -- Pressing --
Purity -- Storing -- Quick Handling -- Tankage -- Quotations and
Value -- Grease -- Influence of Stick -- Digester Tankage --
Slime -- Dryers -- Drying -- Expense for Drying -- Commercial
Fertilizer -- State Regulations -- Mixing Materials -- Conversion
Factors.
CHAPTER XVII.
CASINGS 208
Description of Beef Casings -- Round Casings, How Made --
Selection of Round Casings -- Export Casings -- Domestic Rounds
-- Beef Middles -- Turning and Sliming -- Inspection and
Measuring -- Beef Bungs -- Bung Gut Skins -- Beef Bladders --
Beef Weasands -- Packages -- Salt -- Cleanliness -- Water
Temperature -- Machines for Casings -- Hog Casings -- Small
Casings.
CHAPTER XVIII.
BEEF MISCELLANY 217
Beef Miscellaneous -- Livers -- Sweetbreads -- Beef Hearts --
Tails -- Weasand Meat -- Beef Tongues -- Washing -- Hanging --
Trimming -- Curing -- Freezing -- Surplus Rounds -- Stripping
Beef Hams -- Formulas for Curing -- Smoking -- Tests -- Glass Jar
Beef -- Beef Trimmings -- Barrel Beef -- Tripe -- Cleaning Tripe
-- Pickling -- Cost of Production.
CHAPTER XIX.
SHEEP AND CALVES 229
Increased Production of Sheep -- Penning -- Dressing by Piece
Method -- 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.
CHAPTER XX.
HOG SLAUGHTERING 251
Historical -- Investment -- Hog Yarding -- Hog Dressing --
Hoisting -- Sticking -- Neck Washing -- Scalding -- Scraping
Machines -- Hand Scraping -- Cleaning Bodies -- Ham Facing and
Cutting -- Leaf Lard -- Splitting -- Washing -- Drying -- Care in
Chill Rooms -- Open Air Hanging -- Chilling Necessities --
Shrinkage in Chill Room -- Hog By-Products -- Heads -- Plucks --
Paunches -- Entrail Fat.
CHAPTER XXI.
PORK CUTTINGS 266
Hog Cutting -- Variety and Classes of Hogs -- Cutting Floor --
Pork Cuts -- Hams -- Side Meats -- Bellies -- Backs -- Loins --
Shoulders -- Butts and Plates -- Percentage of Yield -- Change
Cuts One Side -- Test on Five Sides -- Complete Cutting Test.
CHAPTER XXII.
CURING MEATS 311
Curing Cellars -- Hams and Their Treatment -- Wilder Hams --
Shoulder Meats -- Bellies -- Overhauling Meats -- Fancy Bacon --
Shipping Ages -- Second Pickle -- Dry Salt Meats -- Curing Dry
Salt Meats -- Smoking Dry Salt Meats -- Barreled Pork -- Curing
Barreled Pork -- English Meats -- Pigs Feet -- Pigs Tongues --
Pigs Snouts.
CHAPTER XXIII.
LARD, COMPOUND AND GREASES 340
Historical -- Quantity and Quality -- Neutral Lard -- Kettle
Rendered Lard -- Prime Steam Lard -- Refined Lard -- Bleaching
Lard -- Filter Press -- Lard Roll -- Lard Packing -- Compound
Lard -- Cottonseed Oil -- Refining Crude Oil -- Deodorizing
Cottonseed Oil -- Pressing Temperatures -- Lard Oil -- Treatment
for Lard Grease.
CHAPTER XXIV.
SMOKE HOUSE 364
Smoking Meats -- Nomenclature -- Soaking -- Smoking -- Gas
Smoking -- Temperatures -- Treatment After Smoking -- Trolley
System -- Canvassed Meats -- Shrinkage -- Wrapping -- White Wash
-- Dried Beef -- Packages -- Skipper Fly.
CHAPTER XXV.
DOMESTIC SAUSAGE 372
Meats and Handling -- Arrangement of Department -- Curing Meats
-- Cooler for Ground Meats -- Grinding and Stuffing Room -- Smoke
House -- Cook Room -- Dry Hanging Room -- Cooler -- Smoking
Temperature -- Cooking Time -- Shrinkages -- Pickle-Cured
Products -- Dry-Cured Meats -- Packing -- Casings and Spices --
Sausage Cereals -- Sausage Formulas -- Bologna Varnish -- Boiled
Ham.
CHAPTER XXVI.
DRIED SAUSAGE 399
Summer Sausage -- Preservatives -- Cooling Room -- Stuffing --
Hanging Room -- Smoke House -- Dry Room Treatment -- Dry Room
Caution -- Shipping Ages -- Storage -- Preparation of Casings --
Trimming Meats -- Formulas for Sausage.
CHAPTER XXVII.
BUTTERINE 420
Ingredients -- Colors -- Equipment -- Rooms -- Arrangement --
Testing Milk -- Acidity -- Milk in Butterine -- Reasons for
Culture -- Cream Ripeness -- Water vs. Brine -- Milk Not
Pasteurized -- Preparatory Culture -- Starters -- Cultivating the
Milk -- Low Grade Butterine -- Graining -- Working the Butterine
-- Butterine Packing -- High-Grade Butterine -- Cleanliness --
Use of Color -- Formulas -- Costs of Butterine.
CHAPTER XXVIII.
BOXES AND COOPERAGE 440
Specifications for Boxes -- Cooperage Specifications --
Government Specifications for Packages -- Refrigerator Boxes.
CHAPTER XXIX.
DEPARTMENTAL ACCOUNTING 453
Departmental Accounting -- Expense Accounts -- Departments --
Purchases -- Inventories -- Store Accounts -- Labor Charged to
Departments and Sub-Divisions -- General Principles.
[Illustration: VIEW OF UNION STOCK YARDS, CHICAGO, SHOWING HORSE MARKET
AT LEFT AND EXCHANGE BUILDING AT RIGHT.]
[Illustration: GENERAL VIEW OF UNION STOCK YARDS, CHICAGO, SHOWING
PACKING HOUSES IN THE DISTANCE.]
[Illustration: ENTRANCE TO THE UNION STOCK YARDS, CHICAGO, U. S. A.]
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 -- CHILLING ROOMS -- MECHANICAL REFRIGERATION
-- FREEZING MEATS -- OVERSEAS SHIPMENTS.
=Introduction and Growth.=--Few industries in the United States have
shown such rapid growth as has the packing house business. The modern
packing house, as it exists today, may be said to be less than forty
years old since its inception. One naturally inquires the causes
which led to the growth of this industry to its present proportions
in so short a time, ranking practically fifth in importance among
the industries of the United States. The main factor which has
been instrumental in the consummation of this immense growth is
_concentration_--coupled with--_conservation_.
=Concentration.=--Concentration permits the manipulation of
by-products, creating useful and valuable materials saleable in
themselves and tending to reduce the commercial cost of the edible
portion of the animal. Conservation in the saving of all parts of the
animal to their best uses.
=Early Methods.=--Before the modern packing house was established the
method in vogue was to either ship by car or drive live stock to the
point of consumption, where it was slaughtered and put on the market
in a crude and expensive way compared with the methods of to-day. In
the evolution of the business the first step toward making the modern
packing house was the concentration of live stock at a few markets
where it was offered for sale. Prior to that time it would have been
impossible for any one point to obtain sufficient stock to much more
than supply its local demands, and surely not enough to supply a modern
establishment.
=Yankee Ingenuity.=--In the United States during the early days of
the live stock market, buyers purchased their supplies where they
best could, and shipped them alive to the places where the animals
were to be consumed. At this point “Yankee” ingenuity interceded and
devised the opposite plan, viz: that of shipping the live stock to
a few central points and there changing it to dressed meats, which
were shipped to the consuming markets. The development of this plan
inaugurated a new line of business now recognized as one of the most
important of modern industries--central stock yards and packing house
centers.
[Illustration: FIG. 1.--LIVE STOCK GOING TO SCALE, UNION STOCK YARDS,
CHICAGO.]
=Chicago Yards.=--One of the first and largest of these central live
stock depots to be established was the Union Stock Yards, Chicago,
Ill., U. S. A., where are located the largest slaughter houses. Views
of these great yards are shown. Fig. 1 shows one of the places where
live stock is passed to the scales and weighed prior to delivery to the
purchaser; Fig. 2, a view of the live stock pens and an alleyway on a
busy day; Fig. 3, a view of a pen containing choice yearling cattle,
and Fig. 4, one containing a bunch of choice Polled-Angus cattle. These
views are typical of many markets now established throughout the United
States and where the business is conducted upon a parallel basis.
[Illustration: FIG. 2.--A BUSY ALLEY, UNION STOCK YARDS, CHICAGO.]
=Movement Westward.=--Many factors and conditions contributed to the
possibility of the modern packing plant. The feature of slaughtering
the cattle near to the point of growth lessened the shrinkage and
abuse of the animal and its resulting food product. There are many of
the conditions that might be gone into in detail but which are now of
no consequence. However, among the conditions that made the business
possible was the fact that on the vast plains of the west, innumerable
cattle were being raised at a minimum cost, with but little local
sale, whereas in the thickly settled east, in the manufacturing
districts, a ready market was found for the beef.
[Illustration: FIG. 3.--PEN CONTAINING CHOICE YEARLING CATTLE.]
=Economic Factors.=--Economic conditions make the raising of live
stock, in juxtaposition to the production of grain, a fixed fact. And
apparently the nearer to the source of supply the animal is slaughtered
the less deterioration in the product, animal and meat considered
together. The packing business of this country would practically be
impossible in older countries that are thickly settled, as the cost
of raising live stock would be actually about the same in all parts,
and the cost of shipping from one point to another would only add to
the original cost. With the lower cost of raising the animal on low
value land, the eastern farmer with his high priced land was unable
to compete, hence the practice of raising live stock in the west and
consuming it in the east; and the concentration of live stock at the
large markets, with the improved devices, has made the business a
possibility, and the money and energy expended in adopting the best
methods has caused its growth to its present magnitude.
[Illustration: FIG. 4.--PEN CONTAINING CHOICE POLLED-ANGUS CATTLE.]
=Saving By-Products.=--Another important feature adding to the growth
of this industry, is the saving effected by utilizing the by-products.
When animals were killed promiscuously throughout the country this
was impossible, for a man killing a few at some local point could not
save the by-products, consequently they were lost. Neither could the
small killer afford the necessary appliances with which to turn the
material out economically and compete with business on a large scale,
any more than the ancient cobbler sitting at his bench, could afford
the labor-saving machines and devices which are seen in modern shoe
factories. The general health of the public has been served by having
their meats properly inspected and delivered in a much better condition
than they could be at the time when the animal was killed and the meat
consumed without it being properly chilled. That the meat is delivered
to the consumer in a more palatable condition than it was formerly
is generally conceded by all. Foreigners who visit this country are
invariably impressed with the superior meats with which they are
served, due to the process in chilling, and the age at the time of
consumption.
The by-products which are saved in modern plants, which, under the
older methods were almost entirely lost, have a good value. Heads and
feet, for example, which were ordinarily thrown away, are to-day made
up into various products, all of which have a value. The blood, fats
and refuse, are turned into commercial commodities, and the saving
of these different parts creates a profit in the business, a profit
heretofore lost. Further details on this subject will be given in the
chapters treating on by-products.
=Pioneer’s Troubles.=--When the pioneers of the business first broached
the idea of killing cattle in Chicago and selling the dressed beef in
the east it was considered wholly impracticable, and the people who
started the business were looked upon as a “little queer.” There were
many bitter experiences, in the way of financial losses before it
was accomplished. Shipping perishable products long distances caused
the loss of many thousands of dollars before the proper methods were
discovered, but the beginners felt they were working along the right
lines. Obstacles were overcome and to-day meats are delivered in
eastern markets in a far better and a more healthful condition than
they were ever offered to the public under the old methods from local
abattoirs.
=Using Box Cars.=--In the early days of the concentrated cattle
markets, fresh meat products were only shipped during the winter months
and in a common or what is now known as a “box” car, as differentiated
from a “refrigerator” car.
=Using Refrigerator Cars.=--The next step was the use of ice in the
car and from this to the “refrigerator” car. This type of car with the
improved dispatch service offered by the railways, made the business of
shipping freshly dressed beef to any part of the country feasible.
=The Chilling Room.=--Notably and most essential was the development of
a chilling department in which the slaughtered animal could be properly
chilled. This is now a matter of such common occurrence that but little
consideration is given the subject. However, in the days when ice was
used, and before the introduction of mechanical refrigeration it was a
matter of large consequence.
=Mechanical Refrigeration.=--Mechanical refrigeration, and this alone,
has made it possible to properly cool meats for shipment to remote
points as fresh meats, or to properly prepare them for curing, and
to preserve them after curing beyond a comparatively limited time.
Mechanical refrigeration made possible the equipping of ships for the
transportation of meats under refrigeration from any point to any
market on the globe.
=Freezing Meats.=--The freezing of meats such as beef and poultry, and
holding them to a desirable season has rapidly become an important
factor in packing house work. Not only beef, poultry, butter and other
food products are accumulated, but pork cuts, such as hams, shoulders,
bellies, etc., are frozen and carried indefinitely or until it appears
desirable to thaw and cure them.
=Overseas Shipments.=--A contributing feature to the development of
the packing house business, was the overseas shipment of meats. In the
early part of the decade 1900-1910 a very large business in fresh beef
was conducted between the United States and England. At the outset it
was considered an impossibility, but by the most careful and detailed
attention and the utilization of modern methods, it was found possible
to kill cattle or sheep in the hottest months of the year at interior
points in the United States, ship the meats in refrigerator cars to
the seaboard, transfer into refrigerated rooms on the steamers and
thence to England, the meat being sometimes four or five weeks en
route from the abattoir where the animal was killed, to the place
where the meat finally reached the consumer. Even though the English
authorities gave it the most critical examination, it was found in
proper state for consumption. In the same manner vast quantities of
meat is finding its way from South America to the European markets,
most of it shipped “chilled,” not frozen. For a time the United States
furnished the largest part of the fresh meat consumed in England. It is
true that for many years we have supplied foreign markets with cured
and canned meats, but the fresh meat trade in England is a business
developed within a comparatively few years and it grew to magnitude.
However, owing to our growth, increasing home demands, and the changed
economic conditions, this business dwindled in the last decade so that
on beef it was practically gone, except that during the European war
owing to prevailing conditions, it was revived for a time at least. The
pre-eminence of the United States pork products, however, is everywhere
recognized and until new corn producing lands are developed and
utilized, the corn and the pig supply for the world will be that part
of the United States west of the Alleghany mountains and east of the
Rocky mountains.