HOGS AND PORK PACKING. 213 



allowed, it passes off, causing a continuous flow of steam tlirougli tlie whole 

 mass. By tliis process every particle of lard is set tree from tlie mass. 



One of the tanks is reserved for making ichite grease, into which the intes- 

 tines, paunches, and all refuse from the slaughter-house are placed, and sub- 

 jected to the same steam process. 



Another tank is used for trying out dead hogs that are killed by accident, 

 suffocation, &c., into which they are dumped whole, Avith the "pizzles" from 

 the slaughter-house. The product of this is called yellow grease. 



After the mass in the lard tauks has had steam on the necessary length of 

 time, a faucet is opened midway of the tank, or about Avhere the lard and water 

 would meet, and the lard drawn ofi" into an immense open iron tank, called a 

 claritier, with a concave bottom, provided witli a steam-jacket on the bottom ; 

 here it is heated up to three hundred degrees Fahrenheit, sending all foul mat- 

 ters in a thick scum at the top, when it is skimmed off", all heavy matters of 

 dirt, &:c., settling on the bottom, this process thoroughly clarifying the lard. 

 A faucet is then opened at the bottom, and the sediment allowed to run out 

 until clear lard appears, when it is shut off", and the balance drawn into the 

 coolers, thence into barrels, where it is weighed and branded pure lard, and 

 the product is the purest article we have ever seen manufactured by any pro- 

 cess, it being perfectly free from any unpleasant odor, and as pleasant to taste 

 as new unsalted butter. 



After the lard has been drawn from the tanks a large main hole is opened at 

 the bottom, and the whole mass is drawn out in large wooden tanks set even 

 with the Hoor. Here the mass is again subjected to a boiling heat, by steam- 

 pipes laid around the inside ; any remaining grease is thus set free, and rises 

 to the top and is skimmed off. A plug is drawn, the Avater disappears into the 

 sewer, and is soon mingled with the Chicago river. A gate is opened at the 

 side, and the mass is turned out doors, ready to be carried otf. Here you will 

 find every bone that entered the tank whole and soiuid a bleached mass, so sofi 

 that even the teeth of the hog may be easily mashed between the fingers. 



The bristles and hair are readily purchased by those who prepare hair for 

 mattresses, "finding" dealers, &c. Thus everything that can be used is ex- 

 tracted," and but little of the original hog remains to be carried ofi' as ofial. 



THE ci:ri\g room. 



This we have said occupies the lower floor. The first process is to dress all 

 the meats, except the shoulders, with a solution of saltpetre, which is applied 

 with a swab to the green meat, and while wet with it is covered and rubbed 

 with salt, and then packed in tiers to cure. In three weeks it is all handled 

 over and treated to a second dressing of salt, and again in seven days more, 

 when it is pronounced cured. After lying a few days, the English meats 

 (especially the Cumberlands) are taken and carefully scraped and smoothed ofi" 

 preparatory to packing. These meats are usually packed in square boxes 

 containing 500 pounds. 



The barrel meat is packed in the second story. Enough pieces of the variotis 

 kinds are weighed out for a barrel, (iOO pounds.) It is then packed in the bar- 

 rels, a layer of meat, then salt, until filled, the whole headed up and branded. 

 Each barrel is then filled with as much brine as the ban-el will take, and allowed 

 to stand with a small bung open a short time. More brine is added if need be, 

 and the bung closed. 



DESCRIPTION OF MEATS. 



Mess pork is made of the sides of the thickest and fattest hogs, cut in strips 

 six to seven mches wide, running from back to belly. 



