FOURTH ANNUAL YEAR BOOK — PART VI. 429 



Use of waste products. Strictly speaking, there is no waste in the 

 up-to-date packing house. The following are some of the uses made of 

 those parts of the animal that can not be regarded as dressed carcass 

 Horns are converted into combs, buttons and handles, and are used for 

 making fertilizer and glue. The better grades of hoofs are useful in 

 making knife handles, buttons and fancy articles, the inferior grades 

 going into fertilizers. The foot also yields neat's foot oil. The first 

 flow of the blood is used in making albumen, a substance used for hold- 

 ing dyes, making paints and clarifying sugar. Blood not used in albu- 

 men manufacture is converted into high-grade fertilizer. Intestine.s 

 are largely used as sausage casings; they are also used for shipments 

 of lard, for containing putty and by gold beaters. The hides are trimmed, 

 salted and packed and later sold to tanners. The bristles of hogs 

 are used for brushes, the hair from cattle for mattresses and cushions 

 and the wool from the sheep pelts finds its way into the woolen trade. 

 Even the wash water before being emptied into the sewer is surface- 

 skimmed for the removal of all grease, which is used in the soap fac- 

 tory. Last but not least, the fertilizer works, now connected with all 

 large packing houses, consume a large amount of definite or indefinitp 

 material w^hich is made into fertilizer or forms of animal foods. 



Superiority of American methods. No phase of our great live stock 

 interests has been reduced to such a systematic basis as the modern 

 metropolitan packing house. The conditions are on a high plane of 

 sanitation, cleanliness and health. European methods of killing and 

 dressing stock are fifty years behind those of the United States, viewfrl 

 from the standpoint of humanity, economy or system. One only need? 

 to view the old-fashioned and often cruel work in the slaughter pens 

 across the river from Liverpool, England, and in the La Villete yards 

 of Paris, to see a great difference in favor of the methods employed in 

 this country. 



Visitors to the Union Stock Yards at Chicago will do well to visit 

 one of the great packing houses in th?t place, and examine the methods 

 employed. There are six great establishments there, and they make vis- 

 itors welcome and furnish them free guides. Some of the houses also 

 furnish printed circulars regarding the extent of their business, with 

 other facts of interest concerning the killing department. The condi- 

 tions are such that no person need fear the soiling of the dress in going 

 in these places. 



THE MARKET CLASSIFICATION OF LIVE STOCEC. 



Live stock of all kinds is arranged in the market into classes and 

 grades. These vary more or less according to the market, and even in 

 the same market they are not always the same. 



BASIS AND OBJECTS OF CLASSIFICATIOX. 



A class comprises the animals suited to certain commercial pur- 

 poses. Within each class are grades of the same, depending on differ- 

 ences in size, quality and condition. At the present time the market 

 classifications are not satisfactorily established. This is because those 



