Jounial of Agriculture. [8 Jan.. 1907, 



the brushes keep turning it round and round, and in a short time it is 

 well cleaned. It is then pulled forward on to a table, where men with 

 knives scrape off any hair that may escape the previous operations. The 

 carcass is then dropped into a bath of cold water, in order to get rid 

 of the heat imparted to it during singeing and scalding, and any particles 

 of dirt that may have become attached. From the cold water bath the 

 carcass is now raised to another rail, along which it glides to the men who 

 remove the intestines, after which it is numbered. After the numbering 

 has been completed the carcasses pass on by various lines oi. rails to the 

 cooling chambers, of which there are several. When the cooling is com- 

 pleted the carcasses are again «lid out on rails to another apartment, 

 where they are cut into sides. As there are several cooling chambers, 

 which are kept at a temperature of about 40 Fahr., there is no interrup- 

 tion to the work of slaughtering or cutting, up while any chamber is 

 being filled or emptied, or while the carcasses remain ; in ordinary working 

 one will be filled with carcasses in the process of cooling, while another 

 is being emptied and a third filled. After being cut up, the parts are 

 taken to the cellars, where they are .subjected to various degrees and 

 methods of salting. The bulk of the process is, however, carried out on 

 the dry salting, method. There is a process in use at certain factories 

 which was not noticed at Haslev, although explained to me. It is called 

 the " injection process " of presen-ing. To a powerful force pump a 

 strong flexible tube, terminating in a hollow needle, is attached. This needle 

 is about 8 inches in length and \ inch thick, and towards the point for 

 about 2 inches are a number of small holes. In operation one man works 

 the pump and another sticks the needle into the ham, &c., at 4 to 5 inches 

 apart. He allows it to remain in each place for a second or two, so 

 that the brine under heaw pressure may permeate the flesh around. The 

 sides are piled in layers in a cool room, and, when ready, packed in linen 

 wrappers (four sides in one wrapper) and sent off to< the British market, 

 arriving in London when only about fourteen days old. 



The offal is all cleaned out and carefully washed, each part being 

 devoted to some particular purpose. The bladders, after washing, are 

 all mechanicallv filled with air bv temporarily pressing them on to a small 

 pipe containing air under pressure. The lard is all melted in special 

 boilers, from which pipes run to the filling room, where the bladders are 

 again attached to pipes, and the hot lard is forced into them, without 

 coming in contact with the air, or anv outside contamination. As .soon 

 as filled, and before it is withdrawn from the pipe, the bladder is tied at 

 the neck, so that pollution cannot occur later on. Sometimes part of the 

 lard isi put in casks. Cleanliness is observed in everv operation. 



As to the isuccess of the co-operative bacon factory system there is not 

 the least doubt. During the five years that the Haslev slaughtering estab- 

 lishment has been in existence, the average price paid to suppliers, after 

 deductions, paying off capital, depreciation, working expenses, &c., has 

 been as follows: — ■ 



19°^ ••• ••• ••• ... 44 ore per lb. 



1902 ... ... ... ... 45 ,, „ „ 



1903 ••• ••• ■■• ■•■ 415 ,, ,, „ 



^904 ••• ■•• ... ... 37 » ,, ,, 



1905 ... ... ... ..• 44^ ,, ,, „ 



Average ... ... ... 42.36 ,, „ „ 



100 ore zr is. lid. ; 101.55 lbs. Danish = 112 lbs. English. 



