NINTH ANNUAL YEAR BOOK— PART IX 393 
and dropped head downward upon the rail. From here, it is carried along 
by means of an endless chain arrangement. While the carcass is passing 
along this rail, the remainder of the hair is removed, the carcass ia 
opened, the viscera (internal organs) and leaf lard are removed, and 
after passing through one or more washers, the head is cut off and the 
carcass is split in halves. In this condition, it passes to the hanging 
floor, where it is held a short time to drip and cool off. It is then passed 
on to the chill (refrigerating) room, where is is thoroughly cooled before 
being cut up into shoulders, hams, loins, bellies, etc. 
By this means it is possible to kill from 200 to 1,000 hogs per hour, 
according to the room, machinery and number of men employed. To 
those not familiar with the work, it might appear impossible to properly 
inspect so many hogs per hour, but, by the method now in vogue, it is 
possible for two men to do this work very thoroughly and without ma- 
terially interfering wath the workmen of the company. 
This is accomplished by having one man examine the glands of the 
head and neck, either on the header's bench after the head has been cut 
nearly off, or on the rail before the carcass reaches the gutters; and when 
a carcass presents lesions of disease either on the external skin surface 
or in the glands of the neck, he attaches a numbered tag on the carcass, 
the head and viscera, except the intestine, being left in these carcasses. 
The second man, who is stationed at the gutters' bench near the rail, 
can plainly see all of the carcasses as they pass and also all of the viscera 
as they are removed; and when he sees a carcass or viscera that is dis- 
eased, he tags the carcass. He also makes a close examination of the 
viscera of all tagged carcasses and notes the lesions found upon a record 
slip kept for this purpose. When carcass bearing a government tag 
reaches the hanging floor, it is run aside and held for final inspection. 
The final inspection is made by making a close examination of the car- 
cass and the retained viscera— lungs, liver and spleen— and the conditions 
presented at this examination, together with those noted by the man at 
the visceral bench, determines what shall be done with the carcass. This 
final inspection is made necessary because the men do not have time to 
make a sufficiently close examination while the carcass is passing along 
the rail. On final inspection, those carcasses that are found diseased to 
such an extent as to make flesh unwholesome for food, are condemned. 
But where the disease is not of sufficient extent to render the meat un- 
wholesome, the diseased parts are removed and the carcass passed for 
food, when it is taken to the chill room with the others of the day's kill. 
Of the carcasses condemned when the disease is of such a character or 
extent as to render it fit for food after proper cooking, it is permissible to 
render them into lard after all diseased parts have been removed by the 
inspectors; while such carcasses as are so diseased as to make them 
wholly unfit for food and all diseased parts are at once placed in tanks 
and cooked with other refuse material until rendered inedible. Or they 
may be placed in the retaining room and held under lock until such time 
as it is convenient for the company and inspector to tank them. The 
tanking of hog carcesses is done under the supervision of an employe of 
the government the same as beef carcasses. 
